View Full Version : Butter (What do you use?)
Betty Crocker I'm not but over the years I've never really found a decent butter I like until today.
I was at Food Lion and decided to try some Plugra, European Style butter. It comes in one flat piece wrapped in a aluminum colored wrapper. This is the closest thing I have found that tastes like butter when I was a kid. I grilled some corn on the cob (in the husks) on the grill today and used this butter and man was it delicious. It tasted great on the Barbeque Bread as well. So far this is the best I've found.
I've tried churning my own from heavy cream but it just doesn't taste the same.
I was wondering what most use.
Snaquebite
05-30-2011, 14:56
Actually I've use Land o Lakes forever, for different flavors I use it as a base an then blend.
I will say you've got me thinking about experimenting now. I grew up on home churned then Land
O Lakes.
Actually I've use Land o Lakes forever, for different flavors I use it as a base an then blend.
I will say you've got me thinking about experimenting now. I grew up on home churned then Land
O Lakes.
I churned some last year in my food processor that came out pretty good but still didn't taste the same. Of course my memory may be failing me also but we won't go there. :) Churned butter sure gets hard in the refrigerator.
longrange1947
05-30-2011, 15:02
I too, like Lands O Lakes butter. I use various styles depending on what I want to falvor. I have grown a fondness for the Olive Oil based butter by them though. :)
longrange1947
05-30-2011, 15:20
Butter w/o salt is just not natural!!! :D
Butter w/o salt is just not natural!!! :D
Nor is "butter" that didn't originate in a cow...
longrange1947
05-30-2011, 15:31
Nor is "butter" that didn't originate in a cow...
TRUE THAT!!! :D
Roguish Lawyer
05-30-2011, 15:43
I've always viewed butter as a fungible commodity and don't care what brand it is. Usually buy Land O Lakes or Challenge, but only because that's what the stores around me carry.
I use Country Crock instead of butter for most things.
Would be interested in what Penn and TS have to say on this topic.
Can't say I know much about cooking, but we still make butter at home.
Secret is, there is no secret, just make sure the kids do all the churning. But do start with room temp cream, don't just go at it after removing the cream from the refrig.
Salt to flavor, ask grandma, said amount is somewhere betweeen a "pinch" or a "dab".
As for hardness, you gotta plan ahead. We make butter in 5 lb. blocks, we freeze most, but go through it rather quickly so a 5 lb. block does not last long. You've got to manage the freezer, to frig., to cubbard scenario. It sucks having to use frozen butter on perfectly toasted bread.
-----------BT-------------
I did witness TS prepare dinner by reducing butter before a grill session, perfect. It was the same night I cut my finger slicing tomatoes.
Blue SpongBob bandages are gay, it was quite embarrassing.
Roguish Lawyer
05-30-2011, 16:14
Blue SpongBob bandages are gay
Don't say that in front of my boys, they'll beat your ass. ;)
Plugra is high end gourmet butter with a butterfat content in the 82% range. I've never bought it. It was to expensive for a product of marginal utility. Instead, I purchased churn sweet a product produced in upper New York state.
Lately I've been using butter produced by the Amish in Lanchester Pa, it has a deep yellow color and a butterfat content in the 89-92% range. It's perfect for pastry work, I've only tasted it once due to CV issues. Olive oil is my mantra.
Don't say that in front of my boys, they'll beat your ass. ;)
Too funny.
A thought just occured to me, 2/3 of the worlds population drinks raw milk. I read recently, that in CA, (and several others states), it is illegal to sell raw milk to your neighbors, in fact, it is illegal to sell farm fresh eggs, but you can give them away, the milk also.
How sad, looking for an explanation, anyone care to enlighted me.
I understand that pastuerization made it possible to transport milk further distances for larger population bases to offer milk, but why make it illegal?
Think of it. Raw milk only forces one to have land, raise livestock, perhaps chickens, raise a hog, vegatable garden. One might attempt making butter, cheese and canning produce. Some might even call that independance.
Roguish Lawyer
05-30-2011, 17:38
Too funny.
A thought just occured to me, 2/3 of the worlds population drinks raw milk. I read recently, that in CA, (and several others states), it is illegal to sell raw milk to your neighbors, in fact, it is illegal to sell farm fresh eggs, but you can give them away, the milk also.
How sad, looking for an explanation, anyone care to enlighted me.
I understand that pastuerization made it possible to transport milk further distances for larger population bases to offer milk, but why make it illegal?
Think of it. Raw milk only forces one to have land, raise livestock, perhaps chickens, raise a hog, vegatable garden. One might attempt making butter, cheese and canning produce. Some might even call that independance.
It's because no one is capable of deciding what to eat or drink without the government signing off on it first.
It's because no one is capable of deciding what to eat or drink without the government signing off on it first.
:D:D:D
Drinking raw milk can only lead to independance.
Ret10Echo
05-30-2011, 19:04
Drinking raw milk can only lead to independance.
So very true.
Watch "Food Inc (http://www.foodincmovie.com/)"
BTW: In the fridge "Hillendale Farms" butter. Ingredients: Cream, salt.
(It does have the line "Contains milk" following the ingredients list...which I find hilarious)
longrange1947
05-30-2011, 19:18
Too funny.
A thought just occured to me, 2/3 of the worlds population drinks raw milk. I read recently, that in CA, (and several others states), it is illegal to sell raw milk to your neighbors, in fact, it is illegal to sell farm fresh eggs, but you can give them away, the milk also.
How sad, looking for an explanation, anyone care to enlighted me.
I understand that pastuerization made it possible to transport milk further distances for larger population bases to offer milk, but why make it illegal?
Think of it. Raw milk only forces one to have land, raise livestock, perhaps chickens, raise a hog, vegatable garden. One might attempt making butter, cheese and canning produce. Some might even call that independance.
Pasturization, I believe ended bovine TB spread as well as other milk borne diseases. TB of the eyeball is ugly. Homogenization, I believe made it easier to ship all over, as it stopped seperation of butter fat from the skim.
I'm probably wrong but it sounded good. :D
The liberals probably are thinking they are preventing a resurgence of TB. :D
Actually they are only confused fools.
So very true.
Watch "Food Inc (http://www.foodincmovie.com/)"
BTW: In the fridge "Hillendale Farms" butter. Ingredients: Cream, salt.
(It does have the line "Contains milk" following the ingredients list...which I find hilarious)
Trailer looks interesting, I'll be sure to watch it, thanks.
Content label reminds me of the beach sign that read, "Sign has sharp edges".
mark46th
05-30-2011, 19:43
R.L.- Over the last 20 years, there have been breakouts of Listeria here in So Cal. The most common sources for Listeria are raw dairy products. Listeria is fatal about 20% of the time. It is especially hard on pregnant women and their babies.
219seminole
05-30-2011, 20:42
I have a French butter keeper to keep the butter on the counter and just right for spreading. Lots of potters make these things, but here's the one I bought:
http://classiclinespottery.com/store/index.php?main_page=index&cPath=1
x SF med
05-30-2011, 21:45
My doctor made me switch to Smart Balance... I still use butter for baking and sauteeing.
mojaveman
05-30-2011, 22:13
R.L.- Over the last 20 years, there have been breakouts of Listeria here in So Cal. The most common sources for Listeria are raw dairy products.
Correct, some of it started in the illegal immigrant communities. A friend from high school is a dairy inspector for the state and works side by side with code enforcement officials. Their is mucho illegal food trade going on in California between the Julios.
When I was younger I used to buy tamales from the street vendors but not anymore. The state has cracked down on all of that.
Correct, it started in the illegal immigrant communities. My friend from high school is a dairy inspector for the state and works side by side with code enforcement officials. Their is mucho illegal food trade going on in California between the Julios. (Hoolios)
When I was younger I used to buy tamales from the street vendors but not anymore. The state has cracked down on all of that.
Food vendors across the world is a dangerous game, got sick once in Cario, Egypt.
I think education has alot to do with it. But to make all food transfers illegal is well, un-American, why can't I obtain food from my neighbor?
mojaveman
05-30-2011, 23:13
Food vendors across the world is a dangerous game, got sick once in Cario, Egypt.
I think education has alot to do with it. But to make all food transfers illegal is well, un-American, why can't I obtain food from my neighbor?
After getting tired of eating MREs for several weeks while on Operation Bright Star in Alexandria, Egypt in '85 I became violently ill after eating a pita sandwich that I ate in an Egyptian Army kitchen. It hit me while we were traveling in a convoy to Cairo West Airbase. I was in the back of a two and a half and while moving had to drop my pants and hang my rear off the back of the truck and let fly. I had diarrhea so bad that I had to go to the field hospital for a few days. I learned a valuable lesson after that experience.
The problem with the immigrants and illegal transfer of food here also involves meat.
After becoming tired of eating MREs for several weeks while on Operation Bright Star in Alexandria Egypt in '85 I became violently ill after eating a pita sandwich that I bought in an Egyptian Navy messhall. It hit me as we were traveling in a convoy to Cairo West Airbase. I was in the back of a Deuce and a half and had to drop my pants and hang my rear off the back of the truck and let it go. I had diarrhea so bad that I had to go to the field hospital for a few days. I learned a valuable lesson after that experience.
The problem with the illegals and illegal transfer of food here also involves meats.
Do you think it was the food from the messhall or the water from your canteen? For me, food that is bad, comes up quickly. With the diarrhea thing, I'm betting it was the water.
Sorry to hear the story, makes my stomach ache thinking about it. I've never gotten sick when I was able to vet a vendor by asking a local woman with small children, "...if this place is safe?"
In Lima, Peru - I ate a cooked seafood salad with dinner. The fish was ok., but it was washed in bad water, (i.e., the lettuce). I got the runs 12-18 hours later on my return flight home.
Painful and inconvenient for those sitting beside me. Lima to Miami was fine, the connecting flight stateside sucked. Once I landed, I checked into a hotel for 3 days before I made it home.
Five Star Butter....
http://www.fivestarbutter.com/Five_Star_Butter_Co./Welcome.html
Do you think it was the food from the messhall or the water from your canteen? For me, food that is bad, comes up quickly. With the diarrhea thing, I'm betting it was the water. .
Years ago while traveling down I-75 to Miami, I stopped at a McDonalds near Bradenton, and had a burger and fries. After driving south for about 30 minutes, I began suffering from extremely painful cramps and sweating like a race horse. I had to quickly pull over, drop my pants, and fire for effect while cars were whizzing by at 75 mph six feet away. I was so wet that I had to towel off, and change my shirt before continuing on my way to South Beach.
R.L.- Over the last 20 years, there have been breakouts of Listeria here in So Cal. The most common sources for Listeria are raw dairy products. Listeria is fatal about 20% of the time. It is especially hard on pregnant women and their babies.
Soak your butter in Listerine for 30 minutes prior to use. :D
Land O Lakes, so I can show future generations of boys the "cut the knees out and put them behind the flapped package" trick. Bewbies.
ETA: Link (http://beunproductive.com/indian-butter-trick/)
Land O Lakes, so I can show future generations of boys the "cut the knees out and put them behind the flapped package" trick. Bewbies.
ETA: Link (http://beunproductive.com/indian-butter-trick/)
LOL! Wow, the things I don't know. :D
longrange1947
05-31-2011, 14:53
I have a French butter keeper to keep the butter on the counter and just right for spreading. Lots of potters make these things, but here's the one I bought:
http://classiclinespottery.com/store/index.php?main_page=index&cPath=1
Just bought one in a little pottery shop in Kennebunkport, ME. She said that they were very popular. I can now spread butter on perfectly toasted bread without, a, waitingnfor it to soften, or b, destroying perfectly good toast. Thank you for the info! :)
Cut out the butter box so that it makes doors. Then fold the lid so the knees can be seen in the cut out when the little doors are opened. Cripes, learned that one in the 60s?? :D
Amish butter made in Ohio by legal workers.
Team Sergeant
05-31-2011, 17:16
European butter has a higher fat content, fat = flavor.
I'm sure there are butter purists out there that insist on certain types of butter.
If you want to try something cool learn to make clarified butter. Great for sauting.
...learn to make clarified butter. Great for sauting.
Good for camping/RVing/sailing, also, since it won't go rancid if not refrigerated. ;)
Pat
longrange1947
05-31-2011, 19:15
European butter has a higher fat content, fat = flavor.
I'm sure there are butter purists out there that insist on certain types of butter.
If you want to try something cool learn to make clarified butter. Great for sauting.
Hazelnut butter? :D
ZonieDiver
05-31-2011, 19:25
European butter has a higher fat content, fat = flavor.
I'm sure there are butter purists out there that insist on certain types of butter.
If you want to try something cool learn to make clarified butter. Great for sauting.
Hey! I used to watch Graham Kerr, "The Galloping Gourmet"! I know about clarified butter... I'm just too lazy to use it!
mark46th
06-01-2011, 15:46
I use unsalted for baking and popcorn, salted for toast, etc. I have been buying the 4# bulk pack at Sam's or Costco. No complaints so far.
Hey! I used to watch Graham Kerr, "The Galloping Gourmet"! I know about clarified butter... I'm just too lazy to use it!He was recently on The Rachel Ray Show (air date 2 March 2011) <<LINK (http://www.rachaelrayshow.com/show/view/1212/)>>. To my disappointment, he said that he now cooks as healthily as possible.
Um. Er.:o I was watching the show to see Zoe Saldana.:)
LibraryLady
06-01-2011, 16:38
Unsalted Darigold is my general preference for baking, unless I'm doing something especially decadent, then I'll lay my hands on a European style.
I'm experimenting with Smart Balance 50/50 nowadays, for a little more healthy cooking, though Chocolate Chip Cookies for cookie boxes OCONUS should not by definition be any way construed as nothing less than decadent. ;)
Just an FYI, don't use salted butter for baking, recipes are generally designed for butter without salt. The added salt in the butter can affect the rising properties of what you're making. Chemistry can be fun... :lifter
LL
craigepo
06-01-2011, 16:50
Just an FYI, don't use salted butter for baking, recipes are generally designed for butter without salt. The added salt in the butter can affect the rising properties of what you're making.
LL
Really?
I have been trying to get these yeast rolls figured out, and have had some yeast problems. I hadn't even considered salt in the butter.
Blitzzz (RIP)
06-01-2011, 19:45
I use any butter in the store. Salted, and I cook with Ghee. I don't know what it feels like to get sick from food. I've always challenged myself with marginally bad food stuff and now have a cast iron gut...of course the wife thinks I'm daft.
"what doesn't kill us, only makes us stronger"
Just my ever devaluing 2 cents...Dave
Special note: My Brain cancer that was to kill me 4 years ago ...hasn't.
7+ years out of a 7 to 32 month prognosis and still ticking...
mark46th
06-02-2011, 08:26
"I don't know what it feels like to get sick from food..." Blitzz
After 2 years in Southeast Asia, I had to go to Mexico to get regular...
Blitzzz (RIP)
06-02-2011, 09:41
Been there and eat that too... Didn't say I liked it all, just never get sick from any of it..even Balut..Ate two once...cause the locals were watching. You guys know how that goes, building rapport.
Even though there was an urge to vomit, not sick, just smell....
After 2 years in Southeast Asia, I had to go to Mexico to get regular...
Peppers make me burp!
Gotta love the South Eastern food, hotter the better, made any living critter in your gut, turn over and die. South American slow roasted carnitas, god, so good.
My single favorite cuisine is still Ethiopian/African.
mark46th
06-02-2011, 12:26
Blitzz- That's what I mean- I ate everything, I had so many protozans and bacteria in my digestive tract, it was thrown off when I returned to the states and clean food preparation. Fortunately, I live close to Mexico so I could go down there for street food and my monthly E. coli injection....
Team Sergeant
06-02-2011, 16:32
Really?
I have been trying to get these yeast rolls figured out, and have had some yeast problems. I hadn't even considered salt in the butter.
I doubt the salt in your butter is causing the problem. Send me your recipe and I will have P&B "Chef" take a look.....;)
I doubt the salt in your butter is causing the problem. Send me your recipe and I will have P&B "Chef" take a look.....;)
Heck, just post it. We'll figure out what it kneads. ;)
Pat
BigJimCalhoun
06-02-2011, 18:40
Too funny.
A thought just occured to me, 2/3 of the worlds population drinks raw milk. I read recently, that in CA, (and several others states), it is illegal to sell raw milk to your neighbors, in fact, it is illegal to sell farm fresh eggs, but you can give them away, the milk also.
How sad, looking for an explanation, anyone care to enlighted me.
I understand that pastuerization made it possible to transport milk further distances for larger population bases to offer milk, but why make it illegal?
Think of it. Raw milk only forces one to have land, raise livestock, perhaps chickens, raise a hog, vegatable garden. One might attempt making butter, cheese and canning produce. Some might even call that independance.
I believe it is legal in CA to sell raw milk. It is not legal in Colorado and maybe 40 other states. My family has to own part of a cow to get our raw milk.
Drinking raw milk can only lead to independance.
yup - that is a part of it. He who controls the food, controls the people. I also look at where the money is coming from. The same people who want to take guns away want to take away raw milk.
Pasturization, I believe ended bovine TB spread as well as other milk borne diseases. TB of the eyeball is ugly. Homogenization, I believe made it easier to ship all over, as it stopped seperation of butter fat from the skim.
Diseases still occur in pasteurized dairy. As big dairy advertises in the mass media, these stories don't often get published with the same zeal as those awful home-schooling conservatives and their raw milk. Cows that are owned by smaller farms and graze in fields live longer and healthier lives than those cows that eat grain and never leave the stall.:)
http://www.californiarawmilk.org/site/_documents/news/PasteurizedOutbreaks.pdf
R.L.- Over the last 20 years, there have been breakouts of Listeria here in So Cal. The most common sources for Listeria are raw dairy products. Listeria is fatal about 20% of the time. It is especially hard on pregnant women and their babies.
Raw milk is often locally consumed and isolated. When disease breaks out in store-bought eggs or milk, the recall can over several states. Look at the cucumber issue in Europe currently.:)
http://www.cnn.com/2011/WORLD/europe/06/02/europe.e.coli/index.html?hpt=hp_t2
Land O Lakes, so I can show future generations of boys the "cut the knees out and put them behind the flapped package" trick. Bewbies.
ETA: Link (http://beunproductive.com/indian-butter-trick/)
that has been around since the 70s.:D
longrange1947
06-03-2011, 08:34
.............................
that has been around since the 70s.:D
Actually before that. :D:D
Badger52
06-06-2011, 14:17
Besides 2A issues, I'm astounded to learn my current state ("America's Dairyland") bans these unprocessed products from being sold or "advertised" as such. Wet Dog is right. It's the road to independence; during the last hysterical egg recall bride & I celebrated with omelettes. I wonder if the local Egg Task Force will be fast-roping down into my yard...
Better days might be coming. Besides the bill to repeal concealed-carry statutes is one in the spirit of "Keep A Family Cow" to allow local producers to "go raw" under many circumstances. I understand there's more than one person who makes a phenomenal feta, labelled as cat food, sold at $15/lb and they sell out quickly.
Moo.
219seminole
06-06-2011, 18:13
I think I am still dying from the alar treated apples I ate in the 1990s.
LibraryLady
06-07-2011, 11:12
Really?
I have been trying to get these yeast rolls figured out, and have had some yeast problems. I hadn't even considered salt in the butter.
Agree with TS - salt in the butter prolly not a consideration in yeast rolls. (he's a certified expert, I'm just a lifelong mauler of yeast bearing products)
Depends on what your issue is - what's wrong with your yeast?
Some probable factors - age of yeast, relative humidity/temp of the day, temp of water, food for the yeast...
LL
Kerry Gold Irish Butter. OMG.
But it's expensive so I use Land o' Lakes...mostly the whipped variety.
My doctor made me switch to Smart Balance... I still use butter for baking and sauteeing.
Mine too. Then I read the label, said screw it and use butter....very sparingly. For Sauteeing I use either Canola or Olive Oil, and depending on the recipe a smidge of butter.
I use whipped butter on my multigrain toast.
And when it comes to baking there is NO substitute...it's BUTTER!
Team Sergeant
06-08-2011, 18:32
Kerry Gold Irish Butter. OMG.
But it's expensive so I use Land o' Lakes...mostly the whipped variety.
Whipped butter, so they "add" air to your butter and you pay more?:munchin :D
Whipped butter, so they "add" air to your butter and you pay more?:munchin :D
:D No, it's less than 2.00...and less calories and fat. :lifter
BigJimCalhoun
06-11-2011, 05:51
Less fat? I don't want that
I am cranking up the fat to be 40-50 percent of my diet :D
craigepo
06-11-2011, 12:07
Agree with TS - salt in the butter prolly not a consideration in yeast rolls. (he's a certified expert, I'm just a lifelong mauler of yeast bearing products)
Depends on what your issue is - what's wrong with your yeast?
Some probable factors - age of yeast, relative humidity/temp of the day, temp of water, food for the yeast...
LL
I have now interrogated approximately 10 ladies over the age of 65. I found out that I killed my yeast, so I tried again, measuring water temperature with my meat thermometer to 100-110 degrees. Put yeast, water and sugar in separate glass container to "turn on" before mixing (turn on the yeast, not myself).
I've now learned that I have to raise the rolls twice before baking, which requires raising the dough, punching it back down, then raising it again. I will report after my next batch.
Team Sergeant
06-11-2011, 18:08
I have now interrogated approximately 10 ladies over the age of 65. I found out that I killed my yeast, so I tried again, measuring water temperature with my meat thermometer to 100-110 degrees. Put yeast, water and sugar in separate glass container to "turn on" before mixing (turn on the yeast, not myself).
I've now learned that I have to raise the rolls twice before baking, which requires raising the dough, punching it back down, then raising it again. I will report after my next batch.
If you are placing yeast into the water this is called "blooming" the yeast. You can place the sugar in with the flour and salt. Yeast will all die at 140, ensure your water is room temp, or 90 degrees is best. Place your unused yeast in the fridge. Do not actually "punch" down the dough but yes knock it down and allow it to rise again. While the dough is fermenting/proofing ensure there is a tight seal over the dough with cling-wrap this will prevent a "skin" from forming on the dough.
:D No, it's less than 2.00...and less calories and fat.
I.hear.you.Gypsy.....My.cooking.for.work.is.one.th ing,but.at.home.I.use.the.same.:D:cool:
Holly
Edit to add for wet dog:
Not a cookie, but this cake is divine! It can be made in advance, and will keep refigerated for a while. This is NOT my recipe, but a Chef I know gave it to me after we made it the other day. Here it is! Enjoy!
Recipe Name: Tres Leches
Yield: 1/ 2" Hotel
Number of Portions: 25
8 oz. Butter, melted, room temp.
12 ea. Eggs separated
one-half teaspoon Baking Soda
one-half teaspoon Sea Salt
1 lb.Granulated Sugar
1 lb.AP Flour
1 teaspoon Vanilla
1 qt. Whole Milk
36 oz. Evaporated Milk
44 oz. Condensed Milk
Procedure
1. Melt butter and allow to cool to room temperature.
2. Combine flour, baking soda and salt. Mix well.
3. Whip egg whites to soft peaks and add sugar.
4. Add the egg yolks and vanilla. Mix well.
5. Add melted butter. Turn mixer off when butter is added.
6. Fold in dry ingredients in three stages. Batter should have no lumps.
7. Pour batter into an oiled 2" hotel pan.
8. Bake at 350 degrees F. for 20 minutes. Rotate pan after 10 minutes.
9. Combine the milks.
10. With a fork, poke holes into the cake and pour the milk over the cake while still warm.
11. Top with Candied Walnuts
12. (Optional----my personal addition is to pour ½ cup or so of Rum over the top while warm.)
I.hear.you.Gypsy.....My.cooking.for.work.is.one.th ing,but.at.home.I.use.the.same.:D:cool:
Holly
Edit to add for wet dog:
Not a cookie, but this cake is divine! It can be made in advance, and will keep refigerated for a while. This is NOT my recipe, but a Chef I know gave it to me after we made it the other day. Here it is! Enjoy!
Recipe Name: Tres Leches
Yield: 1/ 2" Hotel
Number of Portions: 25
8 oz. Butter, melted, room temp.
12 ea. Eggs separated
one-half teaspoon Baking Soda
one-half teaspoon Sea Salt
1 lb.Granulated Sugar
1 lb.AP Flour
1 teaspoon Vanilla
1 qt. Whole Milk
36 oz. Evaporated Milk
44 oz. Condensed Milk
Procedure
1. Melt butter and allow to cool to room temperature.
2. Combine flour, baking soda and salt. Mix well.
3. Whip egg whites to soft peaks and add sugar.
4. Add the egg yolks and vanilla. Mix well.
5. Add melted butter. Turn mixer off when butter is added.
6. Fold in dry ingredients in three stages. Batter should have no lumps.
7. Pour batter into an oiled 2" hotel pan.
8. Bake at 350 degrees F. for 20 minutes. Rotate pan after 10 minutes.
9. Combine the milks.
10. With a fork, poke holes into the cake and pour the milk over the cake while still warm.
11. Top with Candied Walnuts
12. (Optional----my personal addition is to pour ½ cup or so of Rum over the top while warm.)
Thanks little sister, I think I've got the needed stuff in the pantry.
I'll give it a try tonight.
Kerrygold and Land O' Lakes (salted).
http://www.kerrygold.com/