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Old 09-07-2008, 02:37 PM   #11
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You can buy sugar hammers & knives? - from the days when sugar always came as a brick - the one lump or two years. I have been known to use my meat mallet on a packet of brown sugar.

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Old 09-07-2008, 03:12 PM   #12
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Nuke it - it will be fine. The molasses has turned to glue - it just needs moisture!

THANKS KATIE E. - - - that will come in handy!


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Old 09-07-2008, 03:22 PM   #13
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Originally Posted by GrantsKat View Post
sorry for laughing, but the thought of you slamming around a brick of brown sugar in your kitchen has made my eyes tear!!!
I agree with UB, buy a fresh box!!!
LOL Kathe I had the same pic.... the dogs lookin' at him sideways having a cage-fight in the kitchen with a box of brown sugar.....
Great minds I tell ya!
Not that there's anything wrong with that.....
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Old 09-07-2008, 03:33 PM   #14
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Cage fight in the kitchen..... sheesh.

Give us this day our daily bacon.
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Old 09-07-2008, 09:18 PM   #15
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Katie E. Has shared a great idea. I don't even buy brown sugar anymore, because the kind I make myself in the food processor is so moist and tasty...it's actually much better than the brown sugar I can buy.
Saludos, Karen
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Old 09-07-2008, 10:41 PM   #16
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Originally Posted by Uncle Bob View Post
Wait Fred!!!!!!!!!! Don't throw it away!!!!!!!

I just woke up from a cat nap...and thought about this.....

Try to soften it up a bit using one of Miss KE's ideas...Mix it with 1 pound of softened unsalted butter....Mix this with 1/2 gallon (softened) of the best vanilla ice cream you can find...refreeze it.

This winter place a couple of scoops, or more in a mug...add a little hot water and Rum to your taste....Hot Buttered Rum...For a long winter's night...

Have Fun!
Oh man.. that sounds very decadent..
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Old 09-08-2008, 03:54 AM   #17
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Originally Posted by pacanis View Post
I guess this is a condiment......
But what is the trick to using a "brick" of brown sugar?
I have some that came that way from the store and it's a pain in my butt. I've been slamming it around, waiting for a chunk to fall off, then laying the chunk between two pieces of plastic and smashing it with the flat side of a meat tenderizer. There's gotta be a better way....
Once you get it soft again, put it in an absolutely airtight container. I have some in the pantry in a plastic container with a tight-fitting lid - it's been fine for quite some time, and it's generally pretty humid here.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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