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Old April 3rd, 2009, 10:35 PM   #21
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FISH STEW

2 Large onions, chopped
3 Large tomatoes, chopped
4 Jalapenos, chopped
2 tb Seasoning salt
1 ts Cayenne pepper
1/4 lb Margarine
1/3 c Sunflower Oil
3 tb Corn starch
2 cn Tomato paste, small
Salt to taste
5 lb Fish, cut up


Heat oil in dutch oven. Grind vegetables and seasonings until pulpy not liquified. Add mixture to heated oil. Add tomato paste, mix thoroughly and simmer. Lightly salt fish and add to mixture. Increase heat to medium and do not stir. Mix corn starch with 1/4 cup of water until smooth. Add to pot. Cook 20-25 minutes. Add butter in last 5 minutes of cooking. Serve over rice or fufu.
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Old April 3rd, 2009, 10:36 PM   #22
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RABBIT (ENGLISH STYLE)

2 sl Bread, white
175 ml Claret
25 g Butter
125 g Cheese, Cheddar, grated.
10 ml Mustard, hot


Place the slices of bread side by side in a dish and pour the wine over them. Allow it to soak in for a few minutes. Dot the wine-dark bread with half the butter and toast it fast on both sides.

Melt the rest of the butter, cheese, mustard and any wine left over in a dish gently together; then, like greased lightening, spread this mixture over the toast and make it bubble under the grill or broiler.

English Rabbit
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Old April 3rd, 2009, 10:37 PM   #23
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ROAST PHEASANT

1 Pheasant
1/2 c Honey
1/2 c Creamy peanut butter
2 tb Cider vinegar
2 tb Soy sauce
1/2 ts Msg.-optional


Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently.

Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight.

Bake at 350 degrees for 1 hour, basting frequently with the drippings.
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Old April 3rd, 2009, 10:38 PM   #24
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BAKED CLAMS AND SAUCE

4 Dozen clams
1/4 c Finely chopped shallots
1/4 c Dry white wine
16 tb (2 stick) sweet butter
Salt & freshly ground pepepr to taste
Tabasco sauce to taste
1/2 ts Worcestershire sauce
2 ts Imported mustard such as dijon or dusseldorf
2 tb Chopped fresh basil
1/4 c Chopped parsley


Open the clams and arrange them on half shells neatly on a baking sheet. Preheat the oven to 450. In a saucepan, combine the chopped shallots and wine and cook briefly, stirring. Cut the butter into 1- inch cubes & add it. Heat, stirring, until the butter melts. Add salt, pepper, tabasco, worcestershire sauce, and mustard. Bring just to the boil, stirring. Cook, stirring, for about 5 minutes. Add the basil & let the sauce cool to lukewarm.

Spoon the sauce over the clams and bake for 10 minutes. Run the clams under the broiler for about 15 seconds, no longer. Sprinkle with parsley.
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Old April 17th, 2009, 02:26 PM   #25
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Grilled Cheese Sandwich "OLE"
makes 4 sandwiches
Ingredients:
1/4 cup salsa
2 tablespoons fire-roasted diced green chiles
1 teaspoon taco seasoning
2 tablespoons butter, softened
8 slices hearty artisan jalapeño or tomato bread
4 ounces (1 cup) Wisconsin Queso Quesadilla cheese,* shredded
Cooking Directions:

In a small bowl, combine salsa, chiles and taco seasoning; let stand 5 minutes. Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top with 1/4 cup cheese. Cover with remaining 4 slices of bread, buttered side out.
Place sandwiches on an electric griddle heated to 275ºF, or in a skillet over medium heat. Cook 4 to 5 minutes per side, or until bread is golden brown, and cheese is melted.
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Old April 18th, 2009, 12:24 AM   #26
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CHOCOLATE & PEANUT BUTTER DELIGHTS

makes 2 dozen cookies

Chocolate dough:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened dutch processed cocoa powder

2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

3/4 cup natural salted peanut butter, crunchy or creamy style

2/3 cup confectioner’s sugar

2 to 3 tablespoons soy creamer or non-dairy milk

1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
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Old May 7th, 2009, 02:29 PM   #27
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LEMON ALMOND COOKIES


Ingredients:
(Makes about 3-dozen (36) cookies.)
3/4 cup (1-1/2 sticks butter
1 cup + 3 tablespoons sugar (retain 3 tablespoons sugar for dipping)
1 large egg
1-1/2 tablespoons freshly grated zest (rind from 3 lemons)
6 tablespoons finely ground almonds (1/2 cup)
1-1/2 cups flour

Preparation:
Mix butter and 1 cup sugar until creamy.
Add egg
Gradually add zest and ground almond.
Gradually add flour and mix well.
Chill dough at least 2 hours.


Place the remainder 3 tablespoons sugar on a small plate.
Form dough into walnut-sized balls.
Arrange 2" apart on a lightly greased baking sheet.
Dip bottom of a glass, barely moistened in water, on the plate with sugar and press down on each cookie, flatten them to about 2" in across.
Rinse glass in a bowl of water (barely moisten) between each press and dip in sugar.
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Old May 7th, 2009, 02:30 PM   #28
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STEWED PEAS
Ingredients:

2 cups green peas
Water
Sugar to taste
Butter to taste
Salt

Soak in a large bowl filled with water overnight.
If you use split green peas, no need to soak.

Place in peas in pan and cover with water.
Add 1 teaspoon salt.
Bring to boil and turn heat down to simmer.
Cover and cook until soft. Add water if needed.

Stir and mash green peas. Add butter and sugar to taste.
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Old May 7th, 2009, 02:33 PM   #29
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SWEDISH MEATBALLS

Makes 48 balls

Ingredients:
1 lb ground beef
1/4 lb ground veal
1 lb ground pork
2 cups bread crumbs
1/2 cup milk
1 onion diced fine
2 tablespoons butter
2-1/2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons freshly gound nutmeg
2 teaspoons paprika
1 teaspoon mustard
3 beaten eggs
4 tablespoons butter

Preparation:
Soak bread crumbs in milk and blend with meat. Saute onions in 2 tablespoons butter. Mix together seasonings, eggs, onion. Mix well and form into small balls.

My mom always made a flat test meatball, on a iron skillet, to make sure the seasoning was right.

Option #1: This is a great method my Norwegian sister-in-law taught me, and I like it since it is fast and we use less cooking fat.

Heat the oven to 350° F.
Fill a small bowl with cold water, and use a tablespoon to form the balls. Dip the spoon in water; then use it for forming and place them in a large ungreaseed baking pan. Bake for 45 minutes or until done. Transfer them to an oven proof serving dish and set aside.

Option #2
Melt butter in iron skillet; brown meatballs on all sides. Place meatballs in an oven proof serving dish and set aside.

Sauce:
1/4 teaspoon minced garlic
5 tablespoons butter
2 teaspoons tomato paste
1 teaspoon beef concentrate or bouillon cube
2 cups beef stock
1 cup sour cream
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon finely chopped fresh dill
Salt and freshly ground pepper to taste.

Add garlic and 1 tablespoon butter with fat left in the skillet or baking pan. Blend in 4 more tablespoons butter, tomato paste, beef bouillon and stock.

Stir mixture on low heat until it thickens. Stir in sour cream. Pour sauce over meatballs,; gently stir and place in oven for 20 minutes or until heated through
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Old May 11th, 2009, 12:30 AM   #30
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M's Coconut Pie

1 1/2 Cups Sugar
2 Eggs
1/2 tsp. Salt
1/2 Cup Butter
1/2 Cup Flour
1/2 Cup Milk
1 1/2 Cup shredded coconut
Beat sugar, eggs, and salt until lemon color and add soft butter and flour. Mix well.
Add milk, and add 1 cup coconut and put the other 1/2 cup on top. In a 9" pie shell bake at 325 degrees for 1 hour.
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Old May 11th, 2009, 12:31 AM   #31
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Em's Apple Eat
6 or 8 tart apples
! 1/ cup medium brown sugar
1 cup water
2 teaspoons vinegar
4 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons vanilla
Peel, core and slice apples. Cook half of sugar with water and vinegar until it boils. All apples and simmer until clear and tender. Remove apples from syrup to cool and drain. Mix remaining sugar with cornstarch and salt. Add slowly to syrup and cook until it thickens. Remove from stove and add butter and vanilla and let cool. Use two cups flour and one teaspoon salt. Cut in 2 to 3 cups Crisco until mixture is mealy. All 1/4 cup water, enough to make nice smooth dough. Roll out lower pie crust and line your pan. Fill with cool apples, pour over these your apple-scotch mixture. Place your top crust and brush lightly with the finger tips dipped in cream. Bake in a quick oven for 25 minutes.
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Old May 11th, 2009, 12:32 AM   #32
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German Chocolate Pie

1/3 cup each: Bakers Angel Flake Coconut, chopped pecans, firmly packed brown sugar and butter.
1 lightly leaked 9" pie shell
1 package (6 serving size) Jell-O brand Vanilla flavor pudding and pie filling
1 package (4 oz) Bakers Germans' Sweet Chocolate broken in pieces.
2 1/2 cups milk.
1 cup prepared topping
Heat coconut, pecans, brown sugar and butter, stirring to dissolve sugar. Spread in pie shell. Bake at 450 degrees for 5 minutes until bubbly, cool. In a sauce pan, combine remaining ingredients - except topping. Cook as directed on the pudding package for pie. Cool 5 minutes, stirring occasionally. Pour into pie shell. Cover surface with plastic wrap. Chill at least 4 hours. Garnish with topping and chocolate shavings.
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Old May 24th, 2009, 02:47 PM   #33
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Fruited Cone

1 pkg. sugar or waffle ice cream cones

Fruits:
1 cup sliced strawberries
1 1/2 cup sliced bananas
Whole grapes
Cantaloupe, chopped
Seedless watermelon, sliced and diced
Kiwi fruit

Instructions:
Rinse fruit (and dry, if necessary) and place in a mixing bowl, combine well.

With a slotted spoon, scoop fruit into each cone.

You can also use any fruit of you choice. Be creative.

Makes 4 servings.
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Old May 24th, 2009, 02:48 PM   #34
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Cheesecake Trifle
(Blueberry)


2 packages (16 ounces) low fat cream cheese
1 cup powdered sugar
1 cup low fat sour cream
1/4 tsp. vanilla extract
1/2 tsp. almond extract
12 oz. container low fat frozen whipped topping, thawed
1 angel food cake, torn into bite sized pieces
1 1/2 quarts fresh strawberries, sliced
1 1/2 quarts fresh blueberries
3 tbsp. granulated sugar

To Assemble Trifle:
You will need a very large clear glass bowl, such as a trifle bowl.



Instructions:
In a large mixing bowl, mix together cream cheese and powdered sugar; add sour cream, vanilla, and almond extract. Fold whipped topping into cream cheese mixture.

In separate mixing bowls, combine the strawberries and blueberries and the granulated sugar.

In large glass bowl, (such as a trifle bowl), layer trifle starting with torn angel food cake pieces, then the strawberries, then the blueberries, and then the cream cheese mixture. Continue layering until finished, 3 or 4 layers is good (depends on size of your bowl). Finish layering trifle with berries on top and garnish with additional whipped topping if desired. Cover and chill well. Garnish with strawberries and blueberries.

Makes approximately 12-18 servings.
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Old May 24th, 2009, 02:59 PM   #35
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BLK&WHT COOKIES

VANILLA DOUGH
1 & 1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup powdered sugar
1/4 cup butter, softened
1 large egg yolk
1 & 1/2 teaspoons vanilla extract
2 tablespoons ice water

Combine flour and salt. In a separate bowl, beat sugar, butter, and egg yolk at medium speed until smooth. Add vanilla and mix well. Gradually add flour to butter mixture, and beat until combined. Sprinkle water over dough and beat until dough is moistened.

Press dough into a 4-inch circle on plastic wrap. Cover and chill at least an hour.


CHOCOLATE DOUGH
3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1 cup powdered sugar
1/4 cup butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons ice water



Combine flour, cocoa, and salt. In a separate bowl, beat sugar, butter, and egg yolk at medium speed until smooth. Add vanilla and mix well. Gradually add flour mixture to butter mixture, and beat until combined. Sprinkle water over dough and beat until dough is moistened.

Press dough into a 4-inch circle on plastic wrap. Cover and chill at least an hour.

After dough has chilled, place each on a separate piece of parchment paper or plastic wrap. Roll out each covered dough into a 12″x 8″ rectangle. Freeze dough for 5 minutes.

Place doughs on top of each other, removing the wrapping entirely. Cut dough in half crosswise to form 8″x 6″ rectangles. Stack rectangles on top of each other, alternating vanilla and chocolate. Wrap in parchment paper or plastic wrap. Freeze about 10 minutes or until firm.

Cut dough crosswise into 6 6″x 1&1/3″ strips. Stack 2 strips on top of each other to form a stack of alternating chocolate and vanilla layers. Wrap in paper or wrap. Repeat with remaining dough. Chill 30 minutes or until firm.

Preheat oven to 375°. Working with one stack at a time, slice each stack into 12 slices. Place slices 2 inches apart on lined baking sheets. Bake for 12 minutes.

Cool on pans for 5 minutes, then cool completely on wire racks.

Makes 3 dozen cookies.
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Old May 24th, 2009, 03:01 PM   #36
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SHEER DELIGHT BARS (CHOCOLATE & PECAN)

1 & 1/2 cups all-purpose flour
1 & 1/2 cups firmly packed brown sugar, divided into 3/4 cup portions
1/2 cup butter, softened
2 cups finely chopped pecans, divided into 1/2 cup & 1 & 1/2 cups
16 ounces cream cheese, softened
1/2 cup granulated sugar
4 large eggs, divided
4 ounces semisweet chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 cup light corn syrup
1/3 cup butter, melted

Preheat oven to 350°. Line a 13″x 9″ baking pan with foil. Grease or spray foil.

Combine flour and 3/4 cup brown sugar. Cut in softened butter until mixture is crumbly. Stir in 1/2 cup chopped pecans. Press mixture into bottom of pan. Bake for 10 minutes.

Using an elecric mixer on medium speed, combine cream cheese and granulated sugar until smooth. Add 1 egg and beat until combined. Stir in chocolate and vanilla extract. Pour over baked crust. Bake 15 minutes. Allow to cool for 10 minutes.

Whisk together 3/4 cup brown sugar, corn syrup, melted butter, and 3 eggs. Stir in 1 & 1/2 cups chopped pecans. Pour over ceam cheese mixture. Bake for 40-45 minutes, or until center is set. Cool completely in pan. Cut into squares and serve.

Makes about 24 bars.
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Old May 27th, 2009, 06:39 AM   #37
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GRAPE BALLS

72 - 200 Small Meatballs (hand-made or frozen, about the size of gold balls)
32 oz. jar Spaghetti Sauce
32 oz. Jar Grape Jelly

Dump sauce and jelly in crock pot, add meatballs. Cook on high until hot. Stir occassionally with a larger batch (more than 100 meatballs), though it's not "absolutely necessary" to stir at all if you're doing a smaller batch (100 or less).

When making "small" batches, you can freeze the sauce for up to 3 months TOTAL (freeze, make more, freeze, make more, etc. - for up to 3 months).

When making your own meatballs - use your own favorite recipe and put them in the oven on the broiler setting, brown one side, then the other, before dumping them into the crock pot. Takes a bit longer (only about 1 minute per side), but can be a BIT healthier as you can get leaner beef to make them with. You never know what they might use in the frozen ones, but the frozen ones are quicker since you can just "rip and dump". NOTE: Without browning home-made ones first, the "sauce" gets a bit greasy. (EW!)

Quick, simple, and for the longest time, this was the only way I could get my kids to eat meat of any type.

It has kind of the sweet & sour flavor of Chinese "Sweet and Sour" pork/chicken/etc. food, hence why kids tend to love it.

You can also cook these on medium and go run some errands while it cooks, or set it on low before you leave for work in the AM, and dinner will be ready by the time you get home!
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Old May 29th, 2009, 01:10 PM   #38
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Thanks for the add!
Quote:
Originally Posted by 7Skaters View Post
GRAPE BALLS

72 - 200 Small Meatballs (hand-made or frozen, about the size of gold balls)
32 oz. jar Spaghetti Sauce
32 oz. Jar Grape Jelly

Dump sauce and jelly in crock pot, add meatballs. Cook on high until hot. Stir occassionally with a larger batch (more than 100 meatballs), though it's not "absolutely necessary" to stir at all if you're doing a smaller batch (100 or less).

When making "small" batches, you can freeze the sauce for up to 3 months TOTAL (freeze, make more, freeze, make more, etc. - for up to 3 months).

When making your own meatballs - use your own favorite recipe and put them in the oven on the broiler setting, brown one side, then the other, before dumping them into the crock pot. Takes a bit longer (only about 1 minute per side), but can be a BIT healthier as you can get leaner beef to make them with. You never know what they might use in the frozen ones, but the frozen ones are quicker since you can just "rip and dump". NOTE: Without browning home-made ones first, the "sauce" gets a bit greasy. (EW!)

Quick, simple, and for the longest time, this was the only way I could get my kids to eat meat of any type.

It has kind of the sweet & sour flavor of Chinese "Sweet and Sour" pork/chicken/etc. food, hence why kids tend to love it.

You can also cook these on medium and go run some errands while it cooks, or set it on low before you leave for work in the AM, and dinner will be ready by the time you get home!

I remember you with that monkey bread, oh my gawd! Toot Sweet!
smack my lips together "sweet"
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Old May 29th, 2009, 01:18 PM   #39
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Originally Posted by pastskater View Post
Thanks for the add!



I remember you with that monkey bread, oh my gawd! Toot Sweet!
smack my lips together "sweet"
Yep, the Monkey Bread is pretty much a holiday staple around here. Thanksgiving, Christmas, etc. everyone always expects us to bring it now. Good thing it's pretty cheap to make. The store we go to, the biscuits are usually 4 packs for $1, a thing of cinnamon is only around $1 (and you're only using a little), the sugar is 99 cents for a 5 lb. bag (also using only a fraction of that), and the butter is about 75 cents for 4 sticks (and only one is needed per batch). Hard to make any other dessert for less than $4! LOL Come the holidays, we stock up on supplies. Dang...now I want some of that...*goes to check the fridge*
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Old May 30th, 2009, 11:49 PM   #40
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Quote:
Originally Posted by 7Skaters View Post
Yep, the Monkey Bread is pretty much a holiday staple around here. Thanksgiving, Christmas, etc. everyone always expects us to bring it now. Good thing it's pretty cheap to make. The store we go to, the biscuits are usually 4 packs for $1, a thing of cinnamon is only around $1 (and you're only using a little), the sugar is 99 cents for a 5 lb. bag (also using only a fraction of that), and the butter is about 75 cents for 4 sticks (and only one is needed per batch). Hard to make any other dessert for less than $4! LOL Come the holidays, we stock up on supplies. Dang...now I want some of that...*goes to check the fridge*
Chr*st! 99C for a 5lb bag of sugar? here it is over 2.40 dollars a 5 lb bag.

I better get to the Ohio border fast.
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