http://flavorsofkentucky.bloginky.com/2009/03/05/lesson-5-fruit-crisps-easy-as-pie/ Eatin’ in and eatin’ out with Sharon Thompson Sat, 20 Mar 2010 21:38:41 +0000 http://wordpress.org/?v=2.6.5 http://flavorsofkentucky.bloginky.com/2009/03/05/lesson-5-fruit-crisps-easy-as-pie/#comment-544 Cindy H Thu, 05 Mar 2009 15:01:40 +0000 http://flavorsofkentucky.bloginky.com/?p=1179#comment-544 This sounds wonderful! I haven't made a crisp for a long time, and usually when I do, I have to use rhubarb because I have so much in my yard, and I freeze it all the time! Another thing to use to soften the hard brown sugar is a Brown Sugar Saver terra cotta disk. They keep the brown sugar soft for nearly 3 months, and then can just be re-used. We live in a dry climate, so it doesn't take long for the brown sugar to become hard as a rock, even in a sealed container! Cindy H <a href="http://www.jbkpottery.com/products.php?sub=bss&pt=kc" rel="nofollow">Hard Brown Sugar?</a> This sounds wonderful! I haven’t made a crisp for a long time, and usually when I do, I have to use rhubarb because I have so much in my yard, and I freeze it all the time!
Another thing to use to soften the hard brown sugar is a Brown Sugar Saver terra cotta disk. They keep the brown sugar soft for nearly 3 months, and then can just be re-used. We live in a dry climate, so it doesn’t take long for the brown sugar to become hard as a rock, even in a sealed container!
Cindy H
Hard Brown Sugar?

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