I had a letter from “Anna Banana.” Anne had made our laundry detergent and the dishwasher detergent. She loved both, but her dishwasher detergent became a hard lump. I kept mine in a canning jar and was probably lucky, but it stayed loose and dry. I would imagine the damp weather we’ve had may have contributed. I would try to process it in a food processor to loosen it up, but it may happen again.
I did some research and found a recipe using the same ingredients, but adding 2 quarts of boiling water, letting it set overnight to set up into a gel. If you use your hardened detergent with the boiling water, you may need to bring the powder and the water to a boil to dissolve. Shake before using, and use 2 tablespoons per load. Adding more if needed. I have very hard water and may need up to 3 of the liquid. I’m going to make a couple of different liquids this weekend. I have also been adding 1/2 cup of vinegar to get all hard water deposits from dishes when I use the powder. I hope I won’t need it with the liquid. I hope this helps. Let me know how you make out. I’ll share my results with you next week.
I also had a request from Darlene asking for ways to preserve her rhubarb without losing the firm integrity of the fruit. She and her mother have been freezing it, however, they are not pleased with the mush it becomes when thawed. Does anyone have any ideas?
I am sharing a rhubarb recipe this week. Enjoy.
Rhubarb Muffins
1-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup and 2 tablespoons brown sugar
1/4 cup vegetable oil
1/2 egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk
3/4 cup diced rhubarb
1/4 cup and 2 tablespoons chopped walnuts
1-1/2 teaspoons melted butter
2 tablespoons and 2 teaspoons white sugar
1/2 teaspoon ground cinnamon
Directions: Preheat the oven to 350 degrees F. Grease 12 cup muffin pan or line with paper cups. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking @ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
