carriem

Wow! I have never raised any animals (other than cats and dogs) and didn't realize ducks grew up so fast!!

JeanieG

Gosh they look full grown!

QuiltingNinaSue

Ducks are three months old; McMurry Hatchery tells me the male tails curl up at four months and the females will lay eggs at six months. A friend tells me they love to hide their eggs. Not sure what sex we have yet, Baby Huey is a giant Pekin Duck. Remember the small wadding pool is actually about 4 inches high. They love mud and water and will create 'holes' with their beak where the soil is wet. Reminds me of hogs.

dublb

Oh such darlin' ducks!

QuiltE

QNSue ... OMG!! they are absolutely huge already and looking quite showy, indeed!! I'm looking forward to making these in the not so distant future!

I'm not familiar with Post Toasties, and was going to ask if it was the same as corn flakes? or?
And then I said to myself, duhhhhhhhh use the internet .... lookee what I found!!
No trip down memory lane, but perhaps for some of you?
http://www.youtube.com/watch?v=OILi3no8TdE


CarrieM .... oh please do tell us more about chocolate chip cookie dough cupcakes .... recipe please?

QuiltE

And being that I appreciate others recipes .... here's one of my favourites for this time of the year!

~~~~~~~~~~~~~~~~~~
Rhubarb Coffee Cake
~~~~~~~~~~~~~~~~~~
4 cups fresh or frozen rhubarb
1 or 2 eggs
1-½ cups white sugar
2 tsp. soda
1 tsp. cinnamon
100 ml apple sauce (unsweetened mini applesauce snacks – 1 container)
2 cups flour
1 tsp. salt

Topping
1/3 cup brown sugar
½ tsp. cinnamon

Preheat oven to 350°F. Beat eggs in a large bowl. Stir in sugar, applesauce, & rhubarb. Mix well. Combine flour, soda, salt, & cinnamon and add to mixture. Stir in until just dampened. Pour into 9 X 13 inch pan. Sprinkle with topping.

Bake for 50–55 minutes or until cake tester comes out clean. Cut into 12 pieces.

Notes:
* Can be made with splenda in place of the sugar.
* I usually add a lot more rhubarb, just because I love the rhubarb!!
* The two egg option is safer, to ensure it is all "glued" together well, because of the extra moisture from the rhubarb.
* Fresh or frozen rhubarb works just as well!
* IMHO you can never have too much cinnamon!!! So yes, you guessed it, I double it (or more!)

ENJOY ...... Bon Appetit!

QuiltingNinaSue

Thanks, QuiltE, I may have to try this...lots of rhubarb in the garden and freezer.

carriem

My friend, Crystal, found this recipe to make cupcakes for my birthday...my dd liked them so much she had to make them for us this week and is thinking about taking them to Fair. They are SOOOO YUMMY! Lots and lots of butter!!

Here is the link: http://www.the-savvy-kitchen.com/201...-cupcakes.html

I love rhubarb too, but don't have any at this house we can cut yet. Used to get it from our neighbors...MIL made strawberry/rhubarb jam and I have a yummy crisp recipe too.

QuiltE

I'm sure you'll like it .... and some butter mixed in, will never be a mistake!

QuiltE

Now that's quite the recipe ... I know it'll excite many, but raw cookie dough is not my favourite thing!

I was hoping it was a recipe that I saw once before ... similar to yours, though the cookie dough centre got baked inside the cupcake batter. That one, I think would be terrific!