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For many people the adventure of going out in the wild and hunting for animals cannot match the thrill of anything other activity. Since ages, hunting is done for the purpose of food, recreation or trade.

Read our articles to find out more about hunting, hunting methods, its legal status in modern societies and much more.

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About Top Rated in Camping Folding Knives These lists, updated daily, contain top rated items based on Amazon customer reviews.

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Knife Store – Fixed Folding Knives – Swords : Canada

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Review of 7 Large-XL Folding Knives

NOTE: Old video, I am leaving it up for reference only. Probably won't be checking the comments regularly. Check out my more current videos for knife review…

Ж¡∀ ⊂ɐя Ⓢ asked What is a tasty treat I can make with blueberries?

Like.. Can I make a pie or cake or brownies with them? Or blueberry cookies? What is the recipe? thanls!

And got the following answer:

how about some blue berry muffins?

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


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Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

blueberry pancakes?

just add blue berries to ur pancake mix!

Blueberry cheese cake

2 1/2 c. fresh blueberries
1 tbsp. cornstarch
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
5 eggs
2 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. commercial sour cream
2 tbsp. sugar
1/2 tsp. vanilla extract
1/4 c. sugar
1/4 c. water
1 c. fresh blueberries

Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in container of electric blender; blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into a greased 9 inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.

Combine sour cream, 2 tablespoons sugar and vanilla; mix well. Spread over cheesecake. Bake at 325 degrees and additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.

Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 1 cup blueberries; let cool.

Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Yield: one 9 inch cheesecake.

blue berry pie

1 double 9 inch pie shell
4 to 5 cups fresh or frozen blueberries
1/4 cup corn starch
2 tablespoons flour
1 1/4 cups sugar
2 drops vanilla extract
1 tablespoon lemon juice
1 tablespoon unsalted butter
egg wash (1 egg with a pinch of salt) for glazing

Preheat oven to 425 F.
Line a 9-inch pie pan with pastry dough (more).
In a large bowl, toss the blueberries, corn starch, flour, sugar, vanilla extract and lemon juice. Spoon or mound into pie shell. Dot with the unsalted butter. Wet pie edges with a bit of water (more). Roll remaining pastry to fit top of pie. Place on pie and press securely onto fruit and edges to seal. Trim edges and crimp. Cut slits for steam to escape. Brush top of pastry with egg wash.

Place pie on baking sheets and place on lowest rack in oven. Bake for 20 minutes, reduce heat to 375 F. and bake until juices begin to bubble through steam slits (about 35 to 45 minutes). Cool for 1 hour before serving

coffe cake

Blueberry Topping:
2 cups blueberries, fresh or frozen
1 tbsp. all-purpose flour
1/2 cup honey
2 tbsp. fresh lemon juice

1-1 /2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup honey
2 eggs
1/4 cup milk
2 tbsp. fresh lemon juice
1 tsp. freshly grated lemon peel
1 tsp. vanilla extract
6 tbsp. butter, melted

Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside.

In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool

pound cake

1/2 Cup Butter or margarine
2 Cups Sugar
3 Eggs
1 Cup Milk
3 Cups Flour
Dash Salt
1 tsp. Baking Powder
1 tsp. Vanilla
2 1/2 Cups Blueberries

Preheat oven to 350 degrees.

Grease and flour a 9×13 pan.

Cream butter, sugar and eggs. Stir in the milk. Add flour,
salt, and baking powder. Mix well. Add Vanilla, mix well.
Fold in Blueberries. Pour into pan and bake at 350 degrees
for about 50-60 minutes.

blue berry corn bread

1 cup corn meal
1-1/2 cups sifted four
1/4 cups sugar
2 tsp. baking powder
1-1/2 cups milk
2 beaten eggs
1/4 cups melted shortening
1 cup blueberries
Mix corn meal, flour, sugar and baking powder. Stir in remaining ingredients and mix well. Fold in blueberries. Grease electric skillet and preheat to 250 degrees. Pour in batter, cover and cook with vent open for 25 minutes

blueberry cinnamon rolls

Yield: 12 servings
1/4 c Milk
1/4 c Sugar
1/2 ts Salt
3 tb Butter or margarine
1 pk Dry yeast
1/4 c Warm water (105-115 degrees)
2 1/4 c All-purpose flour; divided
1 Egg
2 tb Butter or margarine -softened
1/4 c Brown sugar; firmly packed
1/2 ts Ground cinnamon
1/2 c Blueberries; fresh or frozen
1 tb Butter or margarine; melted
1 c Powdered sugar; sifted
2 tb Milk

Recipe by: Southern Living
Preparation Time: 0:45

Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk). Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with blueberries. Roll dough jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan. Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak. Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk). Bake at 350 degrees for 35 minutes.
Combine powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm rolls. Yield: 1 dozen.

blueberry brownies

Add some fresh summer berries to an old favorite. What a delicious difference!

1 cup applesauce
1/2 cup sugar
1 teaspoon vanilla
1/2 cup whole wheat flour
1/4 cup unbleached white flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped walnuts
1/2 cup fresh or frozen blueberries
Cooking spray

Preheat oven to 350 degrees and spray an 8-inch square baking pan. In a medium mixing bowl, combine applesauce, sugar, and vanilla.
In another bowl, whisk together flours, cocoa, baking powder, soda, and salt. Make a well in the center and add wet ingredients; mix until just combined. Gently fold in walnuts and blueberries. Spread mixture into prepared pan and bake for 25 to 30 minutes, until center is firm and not sticky. Let cool completely before slicing.

banana blueberry muffins

Yield: 12 muffins

2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, quartered
2 Eggs
2/3 c Firmly packed brown sugar
6 tb Butter, melted
1 t Vanilla
1 c Fresh blueberries

1/4 c Granulated sugar
1 t Grated lemon rind

1. Preheat oven to 400 F. Lightly grease twelve 2 1/2-inch muffin cups.
2. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper.
3. Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended.
4. Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally.
5. Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins.
6. Bake in preheated 400 F oven for 20 to 22 minutes or until golden. Remove muffins from pan to wire rack.

blueberry scones fat free

1 cup Atkins baking mix
1 cup vanilla protein powder
1 Tbs. baking powder
1/4 tsp. cream of tartar
1/8 tsp. salt
2 Tbs. gluten flour
1 tsp. vanilla
1 cup blueberries
1/2 cup cream
1/4 cup water
1 small egg
3 Tbs. Splenda
1/3 cup butter
sugar (topping)

Sift dry ingredients together, cut in butter with a pastry blender.
In a separate bowl, Combine egg, cream, water, and blueberries. Beat with wire whisk. Stir in dry ingredients. The mixture will be thick and very sticky.

Drop by heaping teaspoons on a cookie sheet (about 30). The air-bake cookie sheets work well, if you don’t have one of these you should grease the sheet. Sprinkle a little sugar on the tops of each scone.

Liza asked where can i find recipes using maple sugar?

im looking for anything that calls for maple sugar NOT syrup. i have an 8 ounce bag of maple sugar and i don’t know what to do with it!!

And got the following answer:

Maple Blueberry Muffins

* 1/3 cup wheat germ
* ½ tsp. salt
* 1 ¾ cup flour
* 1 egg
* 1/3 cup maple sugar
* 1 cup milk
* 1 Tbsp. baking powder
* ¼ cup oil
* 1 ½ tsp. grated lemon rind
* 1 cup fresh or frozen blueberries

Combine flour, wheat germ, sugar, baking powder, lemon rind, and salt. Blend thoroughly. Beat in small bowl, egg, oil, and milk. Add liquid ingredients to first mixture. Barely stir. Fold in blueberries. Fill muffin paper cups 2/3 full [grease well if muffin tin is used]. Bake a25 minutes at 400 degrees F. Sprinkle top of warm muffins with grated maple sugar.

Sugar Pie

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(Tarte au Sucre)


This recipe uses brown sugar for this pie; maple sugar is traditional but costly.

2 3/4 cups flour
1 tsp. salt
1 tsp. sugar
1 cup vegetable shortening, cut into pieces
2 egg yolks
1 tsp. white vinegar
1 tbsp. milk

3 cups light brown sugar or grated maple sugar
3 heaping tbsp. flour
3/4 cup heavy cream
3/4 cup milk
3 tbsp. butter
1 1/2 tbsp. light corn syrup

1. For the crust: Sift together flour, salt, and sugar into a large bowl. Use a pastry cutter or 2 knives to work shortening into flour until it resembles coarse meal. Whisk together 1 of the egg yolks, vinegar, and 8 tbsp. cold water in a small bowl, and add to flour mixture, stirring with a fork until dough just
begins to hold together. Transfer dough to a lightly floured surface, and knead several times with the heel of your hand. Divide dough in half, shape into 2 flat discs, wrap in plastic, and refrigerate for 1 hour.

2. For the filling: Mix together sugar and flour in a medium saucepan. Add cream, milk, butter, and corn syrup. Bring to a boil over medium heat, and boil, stirring constantly, for 2 minutes. Set aside until cool, about 2 hours.

3. Preheat oven to 400º. Whisk together remaining egg yolk and milk; set aside. Roll dough out on a generously floured surface into two 11” rounds. Fit 1 round into a 9” glass pie plate, and pour cooled filling into pastry bottom. Cut six 1/2”-diameter holes in top pastry; then cover pie with pastry. Fold edges of dough under, and crimp edges. Brush dough with egg wash, and bake until crust is golden brown, about 40 minutes. Allow to cool at least 3 hours before serving.

DrWayneR asked How will banning a particular weapon, high capacity magazines or even all weapons guarantee an end to murder?

Only definitive answers, please, no speculation. My secondary underlying question is would you rather be armed or not if a law breaking “banned weapon” possessor is going to murder you? and if so would you want a similar weapon or say, just a “pea shooter?” Logic tells me there is only one possible answer for each of these questions, but I am interested to hear responses.

And got the following answer:

Well, people are demanding that the politicians DO SOMETHING! ANYTHING! About the mass murders we are seeing … and they will do something … not something terribly useful, not something that that might actually WORK to reduce mass killings … but they will do SOMETHING!

To the people that remark that England, Australia, Europe, where ever has a lower gun crime rate … and you automatically link this to extreme gun control laws. You fail to prove causation. Could it be that these other countries have better border security (Australia and England are ISLAND nations … naturally they have better border security than a country with land borders with other countries!). These countries also have “single payer” health coverage, their citizens with mental illnesses that make them a danger to others get better treatment than the mentally deranged in the USA. Most of the mass killings in the USA in the last 30 years have been perpetrated by people that were obviously mad as a hatter. Could it be that they screwed up on gun control … but made up the difference in other areas? I think that might be the case!

Do the politicians realize that the very military looking AR-15 (M-16 look alike) and the commercially available AK-47 (look alike for the AK-47 firearm favored by Eastern Europe troops) share the appearance of their military counterparts, but act like typical hunting rifles? Probably not, and if they do they will “play to the party faithful” and ignore this fact. The AR-15 looks really military! Folding, adjustable stock, top mounted carrying handle, pistol grip fore stock, flash suppressor on the end of the barrel, some even have a bayonet lug allowing the attachment of a knife to the firearm! This weapon can’t have any legitimate “sporting purpose” … can it?

Then we have the Ruger mini 14 with the standard package. Wood stock and fore stock, no pistol grip, no flash suppressor no bayonet lug. Looks like the typical hunting rifle (because IT IS a popular hunting rifle). Strip the wood stock off and replace it it a folding, adjustable fiberglass stock (less weight, the adjustable stock option allows for a better fit for a variety of different shooters), Drop the wood fore stock and replace it with a pistol grip, lightweight fiberglass stock (more comfortable “trigger hand” position, assists the user in making more accurate shots). Add the carry handle to the top of the barrel and flash suppressor (appearance upgrade) and a bi-pod (supports the barrel during the aiming and firing process, assisting in making more accurate shots) … what do we have here? An “ASSAULT WEAPON” or the same fine hunting rifle with a few cosmetic changes … some of which assist the shooter in making more accurate shots? Why would a hunter, competitive shooter, recreational shooter, or person interested in home defense want upgrades that assist them in accuracy? I know the answer! I am a hunter and a recreational shooter, and a one time competitive shooter (never ranked).

True military weapons have been tightly restricted since the 30’s … the “assault weapons” the current clowns of gun control are talking about (CLOWNS include the current governor of the state of NY and the mayor of NYC) are really just very lightweight, accurate, easily user maintained, durable versions of popular hunting rifles.

Heck … in New York State right now, possession of a standard magazine for a Glock pistol is a FELONY! It holds more than 10 rounds. It’s EVIL! It’s also the weapon of choice for most police agencies in New York! Does that mean that most police agencies in New York are EVIL? BTW … The Glock is also known to be a durable, accurate, easily user maintained firearm … Who the heck would want to add this gun to their collection? [ME … for one].