I made shortbread cookies couple nights ago. not bad, but coulda been
better.

I used quality butter, quality flour, cheap pwdr suger. I suspect the
suger. Maybe cheap pwdr suger has MORE cornstarch. I don't know.
I'll probably use bakers or bar sugar next time. One recipe added one
egg. All opinions welcome.

nb

"notbob" > wrote in message
...
>I made shortbread cookies couple nights ago. not bad, but coulda been
> better.
>
> I used quality butter, quality flour, cheap pwdr suger. I suspect the
> suger. Maybe cheap pwdr suger has MORE cornstarch. I don't know.
> I'll probably use bakers or bar sugar next time. One recipe added one
> egg. All opinions welcome.
>
> nb
You didn't say what is was about the cookies that you didn't care for.
Texture? Sweetness? Flavor? What?
Janet

On 2009-11-09, Janet Bostwick > wrote:

> You didn't say what is was about the cookies that you didn't care for.
> Texture? Sweetness? Flavor? What?

Good point, Janet. They were pretty good.

I can only say, they had a slightly "powdery" flavor, like a roux
based gravy/sauce not cooked long enough to kill the flour taste.
That's why I suspectected the pwdr suger, as I let the cookie dough
set for 3 hrs, much longer than the 1 hr recommended.

Bottom line.... they're gone ...ate 'em all! I jes want better.

nb

On Mon, 09 Nov 2009 16:12:02 GMT, notbob > wrote:

>I made shortbread cookies couple nights ago. not bad, but coulda been
>better.
>
>I used quality butter, quality flour, cheap pwdr suger. I suspect the
>suger. Maybe cheap pwdr suger has MORE cornstarch. I don't know.
>I'll probably use bakers or bar sugar next time. One recipe added one
>egg. All opinions welcome.
>
You forgot to include the recipe. Which kind of sugar did the recipe
call for originally?


--
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-11-09, sf > wrote:
> On Mon, 09 Nov 2009 16:12:02 GMT, notbob > wrote:

>>I used quality butter, quality flour, cheap pwdr suger.

> You forgot to include the recipe. Which kind of sugar did the recipe
> call for originally?

You need to put down the pipe.

nb

On 2009-11-09, Christine Dabney > wrote:

> It might help if we all know the proportions of the ingredients. Just
> listing the ingredients doesn't always tell the whole story.

[sigh]

The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.

2 C flour
2 cubes butter
1/2 C sugar
1 t vanilla whatever
salt

As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
extra C of flour and one egg. I may try that, but it's not what I
did.

Seems the cookies age, somewhat. They tasted less "floury" next day.
They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.

nb --ate 'em all!

On Mon, 09 Nov 2009 19:19:50 GMT, notbob > wrote:

>[sigh]
>
>The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.

So, you wanted us to guess and if we guessed wrong you would get mad
at us? That's not playing fair, nb.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 09 Nov 2009 18:58:14 GMT, notbob > wrote:

>On 2009-11-09, sf > wrote:
>> On Mon, 09 Nov 2009 16:12:02 GMT, notbob > wrote:
>
>>>I used quality butter, quality flour, cheap pwdr suger.
>
>> You forgot to include the recipe. Which kind of sugar did the recipe
>> call for originally?
>
>You need to put down the pipe.
>
I thought it was a reasonable request.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 09 Nov 2009 19:19:50 GMT, notbob > wrote:

>The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
>
>2 C flour
>2 cubes butter
>1/2 C sugar
>1 t vanilla whatever
>salt
>
>As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
>I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
>extra C of flour and one egg. I may try that, but it's not what I
>did.
>
>Seems the cookies age, somewhat. They tasted less "floury" next day.
>They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.
>
>nb --ate 'em all!
>
If you've made the recipe as written in the past and with success,
then you *know* it's your choice of sugar. If you haven't, I suggest
you make it *as written* and decide if you like them then. Could be
your recipe just plain sucks.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Nov 9, 11:19*am, notbob > wrote:
> On 2009-11-09, Christine Dabney > wrote:
>
> > It might help if we all know the proportions of the ingredients. *Just
> > listing the ingredients doesn't always tell the whole story.
>
> [sigh]
>
> The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
>
> 2 C flour
> 2 cubes butter
> 1/2 C sugar
> 1 t vanilla whatever
> salt
>
> As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
> I'll use fine/ultra-fine sugar, next time. *Simplyrecipes added an
> extra C of flour and one egg. *I may try that, but it's not what I
> did.
>
> Seems the cookies age, somewhat. *They tasted less "floury" next day.
> They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.
>
> nb --ate 'em all!

What was your mixing method? Did you cream the crap out of the butter
to start?

sf > wrote in
on Nov Mon 2009 02:24 pm

> On Mon, 09 Nov 2009 19:19:50 GMT, notbob > wrote:
>
>>The recipe for shortbread is so ubiquitous, I'm astonished it needs
>>repeating.
>>
>>2 C flour
>>2 cubes butter
>>1/2 C sugar
>>1 t vanilla whatever salt
>>
>>As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
>>I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
>>extra C of flour and one egg. I may try that, but it's not what I
>>did.
>>
>>Seems the cookies age, somewhat. They tasted less "floury" next day.
>>They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.
>>
>>nb --ate 'em all!
>>
> If you've made the recipe as written in the past and with success,
> then you *know* it's your choice of sugar. If you haven't, I suggest
> you make it *as written* and decide if you like them then. Could be
> your recipe just plain sucks.
>

Whara about those shortbreads made with corn starch?

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

In article >,
notbob > wrote:

> I made shortbread cookies couple nights ago. not bad, but coulda been
> better.
>
> I used quality butter, quality flour, cheap pwdr suger. I suspect the
> suger. Maybe cheap pwdr suger has MORE cornstarch. I don't know.
> I'll probably use bakers or bar sugar next time. One recipe added one
> egg. All opinions welcome.
>
> nb

Mom never added eggs. :-) Did you use salted or unsalted butter?
Salt can ruin the texture of these imho.

Mom used unsalted butter, powdered sugar and well sifted flour.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
notbob > wrote:

> On 2009-11-09, Janet Bostwick > wrote:
>
> > You didn't say what is was about the cookies that you didn't care for.
> > Texture? Sweetness? Flavor? What?
>
> Good point, Janet. They were pretty good.
>
> I can only say, they had a slightly "powdery" flavor, like a roux
> based gravy/sauce not cooked long enough to kill the flour taste.
> That's why I suspectected the pwdr suger, as I let the cookie dough
> set for 3 hrs, much longer than the 1 hr recommended.
>
> Bottom line.... they're gone ...ate 'em all! I jes want better.
>
> nb

Refrigerate it overnight.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
notbob > wrote:

> On 2009-11-09, Christine Dabney > wrote:
>
> > It might help if we all know the proportions of the ingredients. Just
> > listing the ingredients doesn't always tell the whole story.
>
> [sigh]
>
> The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
>
> 2 C flour
> 2 cubes butter
> 1/2 C sugar
> 1 t vanilla whatever
> salt
>
> As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
> I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
> extra C of flour and one egg. I may try that, but it's not what I
> did.
>
> Seems the cookies age, somewhat. They tasted less "floury" next day.
> They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.
>
> nb --ate 'em all!
>
>
>
>

Leave out the salt!!!

Trust me.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Nov 9, 1:19*pm, notbob > wrote:
> On 2009-11-09, Christine Dabney > wrote:
>
> > It might help if we all know the proportions of the ingredients. *Just
> > listing the ingredients doesn't always tell the whole story.
>
> [sigh]
>
> The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
>
> 2 C flour
> 2 cubes butter
> 1/2 C sugar
> 1 t vanilla whatever
> salt
>
> As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
> I'll use fine/ultra-fine sugar, next time. *Simplyrecipes added an
> extra C of flour and one egg. *I may try that, but it's not what I
> did.
>
> Seems the cookies age, somewhat. *They tasted less "floury" next day.
> They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.

That doesn't seem like enough butter to me. Nowhere near enough
butter.
>
> nb --ate 'em all!

--Bryan

On 2009-11-09, Christine Dabney > wrote:

> Okay, the ingredient list says sugar. Does it say powdered sugar in

Question: How many times do I have to indicate I used powdered sugar
before you ppl GET the fact I used POWDERED SUGAR!!!????

http://www.joyofbaking.com/shortbrea...adcookies.html

Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!

nb

On Nov 9, 4:12*pm, notbob > wrote:
> On 2009-11-09, Christine Dabney > wrote:
>
> > Okay, the ingredient list says sugar. *Does it say powdered sugar in
>
> Question: *How many times do I have to indicate I used powdered sugar
> before you ppl GET the fact I used POWDERED SUGAR!!!????
>
> http://www.joyofbaking.com/shortbrea...adcookies.html
>
> Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!

One who has been tarded more than once is a retard, right? Anyway,
that recipe says two STICKS not two CUBES.
That's your problem. I thought that looked like too little butter.
>
> nb

--Bryan

"notbob" > wrote in message
...
> On 2009-11-09, Christine Dabney > wrote:
>
>> Okay, the ingredient list says sugar. Does it say powdered sugar in
>
> Question: How many times do I have to indicate I used powdered sugar
> before you ppl GET the fact I used POWDERED SUGAR!!!????
>
> http://www.joyofbaking.com/shortbrea...adcookies.html
>
> Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!
>
> nb
I understood that you used powdered sugar. However, one cup of powdered
sugar is not the same as one cup of granulated sugar. I don't know what the
sub. rate is. And, not sure about this, but it may be that creaming
granulated sugar with butter creates a different substance texture-wise than
creaming powdered sugar with butter. Baking is funny, substitutions can get
you into trouble.
Janet

WHAT IS TWO CUBES
OF BUTTER ?

On Nov 9, 5:05*pm, (Mary~~ Smokey) wrote:
> WHAT IS TWO CUBES
> OF BUTTER *?

A cube is a quarter stick. So two cubes is a half a stick. If Notbob
used two cubes instead of two sticks, he used only one quarter the
butter he should have.

--Bryan

On Mon, 09 Nov 2009 21:00:29 GMT, hahabogus >
wrote:

>sf > wrote in
on Nov Mon 2009 02:24 pm
>
>> On Mon, 09 Nov 2009 19:19:50 GMT, notbob > wrote:
>>
>>>The recipe for shortbread is so ubiquitous, I'm astonished it needs
>>>repeating.
>>>
>>>2 C flour
>>>2 cubes butter
>>>1/2 C sugar
>>>1 t vanilla whatever salt
>>>
>>>As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
>>>I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
>>>extra C of flour and one egg. I may try that, but it's not what I
>>>did.
>>>
>>>Seems the cookies age, somewhat. They tasted less "floury" next day.
>>>They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.
>>>
>>>nb --ate 'em all!
>>>
>> If you've made the recipe as written in the past and with success,
>> then you *know* it's your choice of sugar. If you haven't, I suggest
>> you make it *as written* and decide if you like them then. Could be
>> your recipe just plain sucks.
>>
>
>Whara about those shortbreads made with corn starch?

What about them? Did he make it as written first and change it the
second time?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 09 Nov 2009 22:12:20 GMT, notbob > wrote:

>On 2009-11-09, Christine Dabney > wrote:
>
>> Okay, the ingredient list says sugar. Does it say powdered sugar in
>
>Question: How many times do I have to indicate I used powdered sugar
>before you ppl GET the fact I used POWDERED SUGAR!!!????
>
>http://www.joyofbaking.com/shortbrea...adcookies.html
>
>Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!
>
NB, we feel like we're speaking to a 'tard. Don't use powdered sugar
unless you know the original recipe works in the first place. After
that, change up your sugars and if your cookies suck you know for sure
it's the sugar. As it is, you didn't do it methodically so the
results are on you.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 9 Nov 2009 18:05:16 -0500, (Mary~~
Smokey) wrote:

>WHAT IS TWO CUBES OF BUTTER ?

2 sticks or half a pound.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 9 Nov 2009 15:19:08 -0800 (PST), --Bryan >
wrote:

>On Nov 9, 5:05*pm, (Mary~~ Smokey) wrote:
>> WHAT IS TWO CUBES
>> OF BUTTER *?
>
>A cube is a quarter stick. So two cubes is a half a stick. If Notbob
>used two cubes instead of two sticks, he used only one quarter the
>butter he should have.
>
Huh, I've never heard that. Cube and stick have always been
interchangeable in my cooking lexicon.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Nov 9, 5:42*pm, sf > wrote:
> On Mon, 9 Nov 2009 15:19:08 -0800 (PST), --Bryan >
> wrote:
>
> >On Nov 9, 5:05*pm, (Mary~~ Smokey) wrote:
> >> WHAT IS TWO CUBES
> >> OF BUTTER *?
>
> >A cube is a quarter stick. *So two cubes is a half a stick. *If Notbob
> >used two cubes instead of two sticks, he used only one quarter the
> >butter he should have.
>
> Huh, I've never heard that. *Cube and stick have always been
> interchangeable in my cooking lexicon.
>
A stick of butter is not a cube, it is a cuboid prism. A cube has six
identical sides.

All cubes are cuboid prisms, but not all cuboid prisms are cubes.

--Bryan

On Mon, 9 Nov 2009 15:53:38 -0800 (PST), --Bryan >
wrote:

>On Nov 9, 5:42*pm, sf > wrote:
>> On Mon, 9 Nov 2009 15:19:08 -0800 (PST), --Bryan >
>> wrote:
>>
>> >On Nov 9, 5:05*pm, (Mary~~ Smokey) wrote:
>> >> WHAT IS TWO CUBES
>> >> OF BUTTER *?
>>
>> >A cube is a quarter stick. *So two cubes is a half a stick. *If Notbob
>> >used two cubes instead of two sticks, he used only one quarter the
>> >butter he should have.
>>
>> Huh, I've never heard that. *Cube and stick have always been
>> interchangeable in my cooking lexicon.
>>
>A stick of butter is not a cube, it is a cuboid prism. A cube has six
>identical sides.
>
>All cubes are cuboid prisms, but not all cuboid prisms are cubes.
>
Bryan, I know perfectly well what a geometric cube is... but I've
always heard cube and stick as interchangeable terminology.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Mon, 9 Nov 2009 15:19:08 -0800 (PST), --Bryan >
> wrote:
>
> >On Nov 9, 5:05*pm, (Mary~~ Smokey) wrote:
> >> WHAT IS TWO CUBES
> >> OF BUTTER *?
> >
> >A cube is a quarter stick. So two cubes is a half a stick. If Notbob
> >used two cubes instead of two sticks, he used only one quarter the
> >butter he should have.
> >
> Huh, I've never heard that. Cube and stick have always been
> interchangeable in my cooking lexicon.

Same here.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On 2009-11-09, Christine Dabney > wrote:

> Powdered sugar also has cornstarch in it.

[groan]

Gee! ...I didn't know.

nb

On 2009-11-09, sf > wrote:

> NB, we feel like we're speaking to a 'tard. Don't use powdered sugar
> unless you know the original recipe works in the first place.

Sorry... my prescient co-baker was on vacation.

> for sure it's the sugar. As it is, you didn't do it methodically so
> the results are on you.

You really are on drugs, aren,t you.

nb

On 2009-11-09, Christine Dabney > wrote:

> I am asking you not if you used powered sugar at all. Read again what
> I said. I know you used powered sugar.
>
> I am asking if the recipe called for powdered sugar. Got it? Not
> what you used, but what the recipe called for.

The recipe I posted is the very first recipe listed on google. Yes.
I used powdered sugar. Yes, the recipe called for powdered sugar (or
bar sugar). Yes, I indicated about 300 times in this thread I used
powdered sugar. No, I did not sub powdered sugar for a recipe that
indicated other than powdered sugar. Would I use something other than
powdered sugar in the next attempt? Yes, I will use something other
than powdered sugar. Did I use high quality powdered sugar? No, I
used cheap powdered sugar. Can I spell powdered sugar? Yes.
P-O-W-D-E-R-E-D S-U-G-A-R. Did the powdered sugar come in a box? No,
the cheap crappy powdered sugar came in a bag, labeled Cheap Crappy
Powdered Sugar.

Are you people addled?

nb

On 2009-11-10, notbob > wrote:

>> I am asking you not if you used powered sugar at all. Read again what
>> I said. I know you used powered sugar.
>>
>> I am asking if the recipe called for powdered sugar. Got it? Not
>> what you used, but what the recipe called for.
>
> The recipe I posted is the very first recipe listed on google. Yes.
> I used powdered sugar. Yes, the recipe called for powdered sugar (or
> bar sugar). Yes, I indicated about 300 times in this thread I used
> powdered sugar. No, I did not sub powdered sugar for a recipe that
> indicated other than powdered sugar. Would I use something other than
> powdered sugar in the next attempt? Yes, I will use something other
> than powdered sugar. Did I use high quality powdered sugar? No, I
> used cheap powdered sugar. Can I spell powdered sugar? Yes.
> P-O-W-D-E-R-E-D S-U-G-A-R. Did the powdered sugar come in a box? No,
> the cheap crappy powdered sugar came in a bag, labeled Cheap Crappy
> Powdered Sugar.
>
> Are you people addled?

I was gonna ask about a recipe for oatmeal cookies.

Not even at gunpoint.

nb

On 2009-11-10, Christine Dabney > wrote:

> When you listed ingredients, you only listed sugar.

My original post:

"I used quality butter, quality flour, cheap pwdr suger"

Sorry if I was too vague.

nb

On Nov 9, 5:34*pm, notbob > wrote:
> On 2009-11-09, Christine Dabney > wrote:

> The recipe I posted is the very first recipe listed on google. *Yes.
> I used powdered sugar. *Yes, the recipe called for powdered sugar (or
> bar sugar). *Yes, I indicated about 300 times in this thread I used
> powdered sugar. *No, I did not sub powdered sugar for a recipe that
> indicated other than powdered sugar. *Would I use something other than
> powdered sugar in the next attempt?
>
> nb

Notbob,

This is the recipe that you posted when I asked what the ingredients
we

The recipe for shortbread is so ubiquitous, I'm astonished it needs
repeating.

2 C flour
2 cubes butter
1/2 C sugar
1 t vanilla whatever
salt

If you noticed, you didn't at all say in the ingredient list that it
called for confectioner's sugar.

Thus, when you say sugar, we are assuming that means regular sugar.

Christine

On 2009-11-10, Christine Dabney > wrote:

>
> 2 C flour
> 2 cubes butter
> 1/2 C sugar
> 1 t vanilla whatever
> salt
>
> Note again. It does not ask you to use powdered sugar...it just says
> sugar. Use what the recipe calls for next time.

It also doesn't really say:
"cubes"
"whatever"

....and it actually gives a measurable amount of salt. Did you really
think the recipe was worded thusly, and not just my quicky
summerization? If so, how come you aren't raking me over the coals on these
verbal points? You and sf in some sort of anal collusion?

nb

On 2009-11-10, Christine Dabney > wrote:

> So why didn't you post the exact recipe when we asked?

Just to **** you and sf off!

Apparently it worked. BTW, I did finally post the exact recipe, but
you and others continue to drag this out.

nb

On 2009-11-10, Christine Dabney > wrote:

> Next time use what the recipe calls for.

I did.

nb

On Nov 9, 6:18*pm, Lou Decruss > wrote:
> On Tue, 10 Nov 2009 00:37:00 GMT, notbob > wrote:

> >> The recipe I posted is the very first recipe listed on google. *Yes.
> >> I used powdered sugar. *Yes, the recipe called for powdered sugar (or
> >> bar sugar).

Notbob,

Bar sugar is not powdered sugar. You are still equating powdered
sugar with regular sugar. Look it up.

Christine

On 2009-11-10, Lou Decruss > wrote:

> Jayzo!.. You're sounding like andy.

"Jayzo!" ?? And I sound like Andy?

> Stop being such a crap-ass.

I posted the recipe, from joyofbaking, btw. Is there anyone in the
group that can freakin read?

"1/2 cup (60 grams) powdered (confectioners or icing)"

You can kiss my ass!

nb

On Tue, 10 Nov 2009 01:26:18 GMT, notbob > wrote:

>On 2009-11-10, Lou Decruss > wrote:
>
>> Jayzo!.. You're sounding like andy.
>
>"Jayzo!" ?? And I sound like Andy?

Would you have rather I said you sound just as ****ing crazy as andy?
I do try to behave myself here but if you really want to bump heads
yours will roll first.
>
>> Stop being such a crap-ass.
>
>I posted the recipe, from joyofbaking, btw.

That has nothing to do with you being a ****-ant with folks trying to
help you.

>Is there anyone in the
>group that can freakin read?

Sure. Some can even make cookies.

>"1/2 cup (60 grams) powdered (confectioners or icing)"
>
>You can kiss my ass!

You need to climb in bed and snuggle up with andy and sleep your buzz
off. While you're doing that I'll read some posts from rational
posters. Currently you're not capable of conversation. Sorry your
cookies sucked but it was YOUR fault, not anyone here.

Lou

--Bryan wrote:
>
> On Nov 9, 4:12 pm, notbob > wrote:
> > On 2009-11-09, Christine Dabney > wrote:
> >
> > > Okay, the ingredient list says sugar. Does it say powdered sugar in
> >
> > Question: How many times do I have to indicate I used powdered sugar
> > before you ppl GET the fact I used POWDERED SUGAR!!!????
> >
> > http://www.joyofbaking.com/shortbrea...adcookies.html
> >
> > Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!
>
> One who has been tarded more than once is a retard, right? Anyway,
> that recipe says two STICKS not two CUBES.
> That's your problem. I thought that looked like too little butter.
> >
> > nb
>
> --Bryan

In some parts of the US that 1/4 lb quantity of butter *is* known as a
cube rather than a stick. The amount of butter is the same either way.