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The price hasn't yet dropped in my area. Butter will be on sale at a local grocery store tomorrow, and the ad says "15 oz ", which I hope was a typo, otherwise, be on the lookout for shrinkage!
It was $12.99 for 4 pounds (3.25/lb) last time I was at Sam's Club in Dallas.
I just picked some up for $3.29 at Tom Thumb but that was with a 1 pound only store coupon. The same brand is "on sale" for $3.99 this week. I'll definitely be stocking up on butter and bacon for the freezer if I see either of them for $3/lb or less! I bake a lot of cookies for the holidays, and I have a large chest freezer, so why not?
I saw the $7 butter ad too. I am going to Target tomorrow just to see if that is real or not (I do have other things to get there, too!). I will try to remember to report back!
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Originally Posted by latetotheparty
HOLY MOLEY!!!
I was shocked the last time I bought butter at how close to $4 a pound it was.... and I only buy store brands.......
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Originally Posted by lubby
$7.00 for 1 pound of butter? Yikes!!! The most I have ever seen here in NY on LI is $4.99. When on sale I have see it from $1.99 to $2.99.
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Originally Posted by wadejay26
Target in Northeastern PA today: 2 lbs Land O'Lake butter for $7.00
I just got home from Target and it is 2 packages for $7.00. So $3.50 a pound. Their Archer Farms brand was almost $5 a pound.
It better drop before Christmas baking needs to start...MUST bake with butter. Nothing else will pass.
I was hoping it was a typo and Target was 2 for $7.
For people who freeze butter: does it lose it's flavor or taste funny? I read this somewhere but never tried it. How long does it keep?
It does fine IF you keep it wrapped as air tight as possible. I buy four pounds at a time, since I shop at Costco Hubby like salted, but I bake with unsalted and it doesn't go as fast. I've kept it for 8 months. I double bag. I take two pounds and put it in a freezer bag, take out as much air as possible, seal, and put it in a second bag and do it again.
I do the second batch of two the same way. A big block of four takes more room than two block of two - that's the only reason I do it that way.
In my opinion, it does better if you thaw it in the fridge then pull it out to get to room temp to bake with. To my mind from freezer to counter top room temp the butter seems limper, a wee bit more melty?
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