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lightly beaten)\n1\u20442 tbsp lemon juice + lemon zest from 1 lemon\nSome blueberry filling\n\nInstructions:\n1. Shell pastry - Add butter, icing sugar and plain flour in a mixing bowl, beat till sandy.\n2. Add beaten egg and vanilla extract, mix mixture till becomes a dough. Wrap in cling wrap and it in freezer for\nabout 15 minutes.\n3. Press a small piece of dough (13g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes\nwith a fork. Then bake in the preheated oven at 180 deg C for 15 minutes.\n4. Cheese filling - Beat cream cheese, sugar, butter, lemon juice and zest till smooth. Gradually add be","message":"Blueberry Cheese Tartlets\n\nThese blueberry cheese tartlets are so easy to make and go perfectly well with afternoon tea.\n\nIngredients:\nShell pastry\n70g salted butter\n35g icing sugar (sifted)\n130g plain flour (sifted)\n10g ground almond\/almond meal\n20g egg (lightly beaten)\n1tsp vanilla extract\n\nCheese filling:\n10g SCS butter\n125g SCS cream cheese\n30g caster sugar\n1 small egg (50g - lightly beaten)\n1\u20442 tbsp lemon juice + lemon zest from 1 lemon\nSome blueberry filling\n\nInstructions:\n1. Shell pastry - Add butter, icing sugar and plain flour in a mixing bowl, beat till sandy.\n2. Add beaten egg and vanilla extract, mix mixture till becomes a dough. Wrap in cling wrap and it in freezer for\nabout 15 minutes.\n3. Press a small piece of dough (13g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes\nwith a fork. Then bake in the preheated oven at 180 deg C for 15 minutes.\n4. Cheese filling - Beat cream cheese, sugar, butter, lemon juice and zest till smooth. Gradually add be","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1489119784557030&id=364340573701629","likes":"308","comments":"28","shares":"165","clicks":"n\/a","interactionRate":"0.5390 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-03 23:53:43 <\/b> <br \/> Raspberry Almond Shortbread Thumbprint Cookies\n\nThese cookies are flavored with almond extract which gives them a wonderful flavor to compliment the raspberry jam.\n\nIngredients\n227g SCS unsalted butter\n150g white sugar\n1\/2 teaspoon almond extract\n250g flour\n165g seedless raspberry jam\n\nFor Glaze:\n100g confectioners' sugar\n3\/4 teaspoon almond extract\n1 -2 teaspoons milk\n\nInstructions\n1. Beat together butter, sugar, and 1\/2 teaspoon almond extract in a large bowl until light and fluffy.\n2. Gradually mix in flour until combined.\n3. Heat oven to 176\u00b0C.\n4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.\n5. Place dough balls 2 inches apart onto ungreased cookie sheet.\n6. Using your thumb or a small cap, make an indention in the center of each cookie.\n7. Fill each indention with about 1\/4 teaspoon of jam.\n8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.\n9. Allow cookies to cool for about a minute on the cookie sheet, then move","message":"Raspberry Almond Shortbread Thumbprint Cookies\n\nThese cookies are flavored with almond extract which gives them a wonderful flavor to compliment the raspberry jam.\n\nIngredients\n227g SCS unsalted butter\n150g white sugar\n1\/2 teaspoon almond extract\n250g flour\n165g seedless raspberry jam\n\nFor Glaze:\n100g confectioners' sugar\n3\/4 teaspoon almond extract\n1 -2 teaspoons milk\n\nInstructions\n1. Beat together butter, sugar, and 1\/2 teaspoon almond extract in a large bowl until light and fluffy.\n2. Gradually mix in flour until combined.\n3. Heat oven to 176\u00b0C.\n4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.\n5. Place dough balls 2 inches apart onto ungreased cookie sheet.\n6. Using your thumb or a small cap, make an indention in the center of each cookie.\n7. Fill each indention with about 1\/4 teaspoon of jam.\n8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.\n9. Allow cookies to cool for about a minute on the cookie sheet, then move","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1479585115510497&id=364340573701629","likes":"241","comments":"3","shares":"67","clicks":"n\/a","interactionRate":"0.3363 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-10 12:39:00 <\/b> <br \/> Cherry Lemon Tarts\n\nThis delicious sweet treat is perfect for catching up with friends for afternoon tea.\n\nIngredients\nFor the crust\n100g cold SCS butter\n65g caster sugar\n1 large egg\n165g plain flour (all purpose flour)\n1\/2 tsp vanilla extract\n2 lemon zest\nFilling\n2 large eggs\n60g caster sugar\n30g plain flour (all purpose flour)\n1.5 tbsp lemon juice\n1\/2 tsp vanilla extract\n10-12 pcs fresh cherries whole or halved\n\nInstructions\n1. Make crust - Preheat oven to 180\u25e6C. Lightly grease six aluminum foil cups (3 inch dia x 1.5 inch height). Place all the crust ingredients into a food processor and process (less than 30 seconds) until mixture to a soft\ndough.\n2. Divide dough into 6 pieces. Roll each into a ball and place in an aluminum foil cup, pressing evenly into\nbottom and up sides. Place a paper cupcake liner into each aluminum foil cup over dough and fill with pie\nweights or dry beans to keep the bottom flat. Bake for 15 minutes. Remove liners and weights and bake crusts\nfor another 7 mi","message":"Cherry Lemon Tarts\n\nThis delicious sweet treat is perfect for catching up with friends for afternoon tea.\n\nIngredients\nFor the crust\n100g cold SCS butter\n65g caster sugar\n1 large egg\n165g plain flour (all purpose flour)\n1\/2 tsp vanilla extract\n2 lemon zest\nFilling\n2 large eggs\n60g caster sugar\n30g plain flour (all purpose flour)\n1.5 tbsp lemon juice\n1\/2 tsp vanilla extract\n10-12 pcs fresh cherries whole or halved\n\nInstructions\n1. Make crust - Preheat oven to 180\u25e6C. Lightly grease six aluminum foil cups (3 inch dia x 1.5 inch height). Place all the crust ingredients into a food processor and process (less than 30 seconds) until mixture to a soft\ndough.\n2. Divide dough into 6 pieces. Roll each into a ball and place in an aluminum foil cup, pressing evenly into\nbottom and up sides. Place a paper cupcake liner into each aluminum foil cup over dough and fill with pie\nweights or dry beans to keep the bottom flat. Bake for 15 minutes. Remove liners and weights and bake crusts\nfor another 7 mi","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1483741818428160&id=364340573701629","likes":"254","comments":"5","shares":"45","clicks":"n\/a","interactionRate":"0.3354 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-22 12:11:00 <\/b> <br \/> Let\u2019s see how many of our fans can answer this!\nButter is a ________?\n\n[A] fat dispersed in milk\n[B] fat dispersed in water\n[C] water dispersed in fat\n[D] None of the above","message":"Let\u2019s see how many of our fans can answer this!\nButter is a ________?\n\n[A] fat dispersed in milk\n[B] fat dispersed in water\n[C] water dispersed in fat\n[D] None of the above","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1491799184289090&id=364340573701629","likes":"171","comments":"115","shares":"5","clicks":"n\/a","interactionRate":"0.3079 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-04 12:23:00 <\/b> <br \/> You can substitute buttermilk by using 1 cup of regular milk, minus a tablespoon. Then add back in one tablespoon of lemon juice. Let it sit for five minutes. If you need more than one cup of buttermilk, just adjust the ratios as needed.\n#SCStip","message":"You can substitute buttermilk by using 1 cup of regular milk, minus a tablespoon. Then add back in one tablespoon of lemon juice. Let it sit for five minutes. If you need more than one cup of buttermilk, just adjust the ratios as needed.\n#SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1479597445509264&id=364340573701629","likes":"157","comments":"6","shares":"22","clicks":"n\/a","interactionRate":"0.1960 %","type":"Photo"}]},{"type":"columnChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Fan Demographics | SCS Dairy MY","timePeriod":"03\/01\/2019 - 03\/31\/2019","interval":"total","notes":""},"metaData":{"dim1":[],"dim2":[]},"data":[["Facebook Fan Demographics | SCS Dairy MY"],[],["","Female","Male"],["13-17",217,45],["18-24",11208,5312],["25-34",20740,2986],["35-44",25924,1967],["45-54",13603,1011],["55-64",8113,742],["65+",2603,486]]},{"type":"lineChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Interaction Rate | SCS Dairy MY","timePeriod":"03\/01\/2019 - 03\/31\/2019","interval":"daily","notes":""},"metaData":{"dim1":[],"dim2":{"labels":"PROFILES"}},"data":[["Facebook Interaction Rate | SCS Dairy MY"],[],["","SCS Dairy MY"],["03\/01\/2019",0],["03\/02\/2019",0],["03\/03\/2019",0.33639853207913273],["03\/04\/2019",0.19606396323273637],["03\/05\/2019",0],["03\/06\/2019",0.11373928428502222],["03\/07\/2019",0],["03\/08\/2019",0.16628603302566908],["03\/09\/2019",0],["03\/10\/2019",0.3354787144539795],["03\/11\/2019",0],["03\/12\/2019",0.08932230640703649],["03\/13\/2019",0],["03\/14\/2019",0.03360673815099928],["03\/15\/2019",0],["03\/16\/2019",0.10811037754662915],["03\/17\/2019",0],["03\/18\/2019",0.539151413436828],["03\/19\/2019",0],["03\/20\/2019",0.13834302782581354],["03\/21\/2019",0],["03\/22\/2019",0.3079275637064424],["03\/23\/2019",0],["03\/24\/2019",0.11199614816985734],["03\/25\/2019",0],["03\/26\/2019",0.17783914971964182],["03\/27\/2019",0],["03\/28\/2019",0.09305146059427472],["03\/29\/2019",0],["03\/30\/2019",0.1546386366723437],["03\/31\/2019",0]]},{"type":"lineChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Fans Total | SCS Dairy MY","timePeriod":"03\/01\/2019 - 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One particularly novel invention was the rocking \nchair butter churn. This device, invented by Alfred Clark, consisted of a barrel attached to a rocking chair. While the rocking chair moved, the barrel moved and churned the milk within into butter.","message":"Do you know who invented butter churn? One particularly novel invention was the rocking \nchair butter churn. This device, invented by Alfred Clark, consisted of a barrel attached to a rocking chair. While the rocking chair moved, the barrel moved and churned the milk within into butter.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1497806197021722&id=364340573701629","totalInteractions":"148","reactions":"148","comments":"0","shares":"0","interactionRate":"0.1546 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-28 11:12:30 <\/b> <br \/> Don\u2019t leave the oven light on when baking. For some ovens this may not make a difference, but if you leave the light on, it may brown cake layers more on that side of the oven. #SCStip","message":"Don\u2019t leave the oven light on when baking. For some ovens this may not make a difference, but if you leave the light on, it may brown cake layers more on that side of the oven. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1496307093838299&id=364340573701629","totalInteractions":"89","reactions":"73","comments":"6","shares":"10","interactionRate":"0.0930 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-26 13:05:09 <\/b> <br \/> Garlic Butter Scallops\n\nThis garlic butter scallops dish is quick to make and the simple sauce lends flavour to the fresh, succulent scallops.\n\nIngredients\n\u00bd tbsp SCS butter\n16 fresh or frozen scallops\n20g onion, chopped\n\u00bd tbsp garlic, chopped\nDash of salt and pepper\nSome fresh squeezed lemon juice\nSome fresh greens\n\nInstructions\n1. Rinse the scallops, drain well and pat dry with kitchen towel.\n2. Add some cooking oil in the hot frying pan at medium to high heat, Place the scallops into pan and sear both sides until brown, dish up.\n3. In the same frying pan, add butter, chopped onion and garlic at medium heat. Saut\u00e9 the onion till soft and aromatic for about one minute.\n4. Place the scallops back into the pan. Squeeze some lemon juice, dash of pepper and salt over the scallops and stir fry well together with the onion and garlic. Turn off heat and serve with dash of black pepper.\n\nSource: https:\/\/www.anncoojournal.com\/garlic-butter-scallops\/","message":"Garlic Butter Scallops\n\nThis garlic butter scallops dish is quick to make and the simple sauce lends flavour to the fresh, succulent scallops.\n\nIngredients\n\u00bd tbsp SCS butter\n16 fresh or frozen scallops\n20g onion, chopped\n\u00bd tbsp garlic, chopped\nDash of salt and pepper\nSome fresh squeezed lemon juice\nSome fresh greens\n\nInstructions\n1. Rinse the scallops, drain well and pat dry with kitchen towel.\n2. Add some cooking oil in the hot frying pan at medium to high heat, Place the scallops into pan and sear both sides until brown, dish up.\n3. In the same frying pan, add butter, chopped onion and garlic at medium heat. Saut\u00e9 the onion till soft and aromatic for about one minute.\n4. Place the scallops back into the pan. Squeeze some lemon juice, dash of pepper and salt over the scallops and stir fry well together with the onion and garlic. Turn off heat and serve with dash of black pepper.\n\nSource: https:\/\/www.anncoojournal.com\/garlic-butter-scallops\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1494686057333736&id=364340573701629","totalInteractions":"170","reactions":"158","comments":"0","shares":"12","interactionRate":"0.1778 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-24 16:13:00 <\/b> <br \/> Warm pancakes topped with fresh raspberries and SCS Butter! The perfect teatime combo! #butterlicious","message":"Warm pancakes topped with fresh raspberries and SCS Butter! The perfect teatime combo! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1491801084288900&id=364340573701629","totalInteractions":"107","reactions":"107","comments":"0","shares":"0","interactionRate":"0.1120 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-22 12:11:00 <\/b> <br \/> Let\u2019s see how many of our fans can answer this!\nButter is a ________?\n\n[A] fat dispersed in milk\n[B] fat dispersed in water\n[C] water dispersed in fat\n[D] None of the above","message":"Let\u2019s see how many of our fans can answer this!\nButter is a ________?\n\n[A] fat dispersed in milk\n[B] fat dispersed in water\n[C] water dispersed in fat\n[D] None of the above","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1491799184289090&id=364340573701629","totalInteractions":"294","reactions":"174","comments":"115","shares":"5","interactionRate":"0.3079 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-20 14:31:00 <\/b> <br \/> Room temperature ingredients mix better than cold ingredients. Try to get your cold ingredients as close to room temperature as you can before mixing your cake batter. #SCStip","message":"Room temperature ingredients mix better than cold ingredients. Try to get your cold ingredients as close to room temperature as you can before mixing your cake batter. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1490478937754448&id=364340573701629","totalInteractions":"132","reactions":"129","comments":"2","shares":"1","interactionRate":"0.1383 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-18 12:41:00 <\/b> <br \/> Blueberry Cheese Tartlets\n\nThese blueberry cheese tartlets are so easy to make and go perfectly well with afternoon tea.\n\nIngredients:\nShell pastry\n70g salted butter\n35g icing sugar (sifted)\n130g plain flour (sifted)\n10g ground almond\/almond meal\n20g egg (lightly beaten)\n1tsp vanilla extract\n\nCheese filling:\n10g SCS butter\n125g SCS cream cheese\n30g caster sugar\n1 small egg (50g - lightly beaten)\n1\u20442 tbsp lemon juice + lemon zest from 1 lemon\nSome blueberry filling\n\nInstructions:\n1. Shell pastry - Add butter, icing sugar and plain flour in a mixing bowl, beat till sandy.\n2. Add beaten egg and vanilla extract, mix mixture till becomes a dough. Wrap in cling wrap and it in freezer for\nabout 15 minutes.\n3. Press a small piece of dough (13g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes\nwith a fork. Then bake in the preheated oven at 180 deg C for 15 minutes.\n4. Cheese filling - Beat cream cheese, sugar, butter, lemon juice and zest till smooth. Gradually add be","message":"Blueberry Cheese Tartlets\n\nThese blueberry cheese tartlets are so easy to make and go perfectly well with afternoon tea.\n\nIngredients:\nShell pastry\n70g salted butter\n35g icing sugar (sifted)\n130g plain flour (sifted)\n10g ground almond\/almond meal\n20g egg (lightly beaten)\n1tsp vanilla extract\n\nCheese filling:\n10g SCS butter\n125g SCS cream cheese\n30g caster sugar\n1 small egg (50g - lightly beaten)\n1\u20442 tbsp lemon juice + lemon zest from 1 lemon\nSome blueberry filling\n\nInstructions:\n1. Shell pastry - Add butter, icing sugar and plain flour in a mixing bowl, beat till sandy.\n2. Add beaten egg and vanilla extract, mix mixture till becomes a dough. Wrap in cling wrap and it in freezer for\nabout 15 minutes.\n3. Press a small piece of dough (13g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes\nwith a fork. Then bake in the preheated oven at 180 deg C for 15 minutes.\n4. Cheese filling - Beat cream cheese, sugar, butter, lemon juice and zest till smooth. Gradually add be","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1489119784557030&id=364340573701629","totalInteractions":"514","reactions":"321","comments":"28","shares":"165","interactionRate":"0.5390 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-16 16:14:00 <\/b> <br \/> Now that\u2019s a delicious appetizer! Turkey bacon, olive and\nbread with SCS spreadable butter olive! #butterlicious","message":"Now that\u2019s a delicious appetizer! Turkey bacon, olive and\nbread with SCS spreadable butter olive! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1483746515094357&id=364340573701629","totalInteractions":"103","reactions":"101","comments":"0","shares":"2","interactionRate":"0.1081 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-14 13:22:00 <\/b> <br \/> I can sometimes be a stick\nBut I don\u2019t come from a tree\nI can be spread on your toast\nI\u2019m a product that\u2019s dairy\n\nWhat am I?","message":"I can sometimes be a stick\nBut I don\u2019t come from a tree\nI can be spread on your toast\nI\u2019m a product that\u2019s dairy\n\nWhat am I?","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1483745825094426&id=364340573701629","totalInteractions":"32","reactions":"25","comments":"5","shares":"2","interactionRate":"0.0336 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-12 14:24:00 <\/b> <br \/> If a recipe calls for cake flour and you don\u2019t have any, you can make your own in a pinch. For each cup of cake flour you need, just take out two tablespoons of flour and add in two tablespoons of cornstarch. Mix it well. #SCStip","message":"If a recipe calls for cake flour and you don\u2019t have any, you can make your own in a pinch. For each cup of cake flour you need, just take out two tablespoons of flour and add in two tablespoons of cornstarch. Mix it well. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1483744811761194&id=364340573701629","totalInteractions":"85","reactions":"48","comments":"10","shares":"27","interactionRate":"0.0893 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-10 12:39:00 <\/b> <br \/> Cherry Lemon Tarts\n\nThis delicious sweet treat is perfect for catching up with friends for afternoon tea.\n\nIngredients\nFor the crust\n100g cold SCS butter\n65g caster sugar\n1 large egg\n165g plain flour (all purpose flour)\n1\/2 tsp vanilla extract\n2 lemon zest\nFilling\n2 large eggs\n60g caster sugar\n30g plain flour (all purpose flour)\n1.5 tbsp lemon juice\n1\/2 tsp vanilla extract\n10-12 pcs fresh cherries whole or halved\n\nInstructions\n1. Make crust - Preheat oven to 180\u25e6C. Lightly grease six aluminum foil cups (3 inch dia x 1.5 inch height). Place all the crust ingredients into a food processor and process (less than 30 seconds) until mixture to a soft\ndough.\n2. Divide dough into 6 pieces. Roll each into a ball and place in an aluminum foil cup, pressing evenly into\nbottom and up sides. Place a paper cupcake liner into each aluminum foil cup over dough and fill with pie\nweights or dry beans to keep the bottom flat. Bake for 15 minutes. Remove liners and weights and bake crusts\nfor another 7 mi","message":"Cherry Lemon Tarts\n\nThis delicious sweet treat is perfect for catching up with friends for afternoon tea.\n\nIngredients\nFor the crust\n100g cold SCS butter\n65g caster sugar\n1 large egg\n165g plain flour (all purpose flour)\n1\/2 tsp vanilla extract\n2 lemon zest\nFilling\n2 large eggs\n60g caster sugar\n30g plain flour (all purpose flour)\n1.5 tbsp lemon juice\n1\/2 tsp vanilla extract\n10-12 pcs fresh cherries whole or halved\n\nInstructions\n1. Make crust - Preheat oven to 180\u25e6C. Lightly grease six aluminum foil cups (3 inch dia x 1.5 inch height). Place all the crust ingredients into a food processor and process (less than 30 seconds) until mixture to a soft\ndough.\n2. Divide dough into 6 pieces. Roll each into a ball and place in an aluminum foil cup, pressing evenly into\nbottom and up sides. Place a paper cupcake liner into each aluminum foil cup over dough and fill with pie\nweights or dry beans to keep the bottom flat. Bake for 15 minutes. Remove liners and weights and bake crusts\nfor another 7 mi","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1483741818428160&id=364340573701629","totalInteractions":"319","reactions":"269","comments":"5","shares":"45","interactionRate":"0.3354 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-08 09:03:03 <\/b> <br \/> Happy International Women\u2019s Day!","message":"Happy International Women\u2019s Day!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1479604478841894&id=364340573701629","totalInteractions":"158","reactions":"151","comments":"0","shares":"7","interactionRate":"0.1663 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-06 15:22:00 <\/b> <br \/> Who is up for a slice of this super delicious strawberry cheesecake? #cheesilicious","message":"Who is up for a slice of this super delicious strawberry cheesecake? #cheesilicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1479600535508955&id=364340573701629","totalInteractions":"108","reactions":"108","comments":"0","shares":"0","interactionRate":"0.1137 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-04 12:23:00 <\/b> <br \/> You can substitute buttermilk by using 1 cup of regular milk, minus a tablespoon. Then add back in one tablespoon of lemon juice. Let it sit for five minutes. If you need more than one cup of buttermilk, just adjust the ratios as needed.\n#SCStip","message":"You can substitute buttermilk by using 1 cup of regular milk, minus a tablespoon. Then add back in one tablespoon of lemon juice. Let it sit for five minutes. If you need more than one cup of buttermilk, just adjust the ratios as needed.\n#SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1479597445509264&id=364340573701629","totalInteractions":"186","reactions":"158","comments":"6","shares":"22","interactionRate":"0.1960 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-03-03 23:53:43 <\/b> <br \/> Raspberry Almond Shortbread Thumbprint Cookies\n\nThese cookies are flavored with almond extract which gives them a wonderful flavor to compliment the raspberry jam.\n\nIngredients\n227g SCS unsalted butter\n150g white sugar\n1\/2 teaspoon almond extract\n250g flour\n165g seedless raspberry jam\n\nFor Glaze:\n100g confectioners' sugar\n3\/4 teaspoon almond extract\n1 -2 teaspoons milk\n\nInstructions\n1. Beat together butter, sugar, and 1\/2 teaspoon almond extract in a large bowl until light and fluffy.\n2. Gradually mix in flour until combined.\n3. Heat oven to 176\u00b0C.\n4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.\n5. Place dough balls 2 inches apart onto ungreased cookie sheet.\n6. Using your thumb or a small cap, make an indention in the center of each cookie.\n7. Fill each indention with about 1\/4 teaspoon of jam.\n8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.\n9. Allow cookies to cool for about a minute on the cookie sheet, then move","message":"Raspberry Almond Shortbread Thumbprint Cookies\n\nThese cookies are flavored with almond extract which gives them a wonderful flavor to compliment the raspberry jam.\n\nIngredients\n227g SCS unsalted butter\n150g white sugar\n1\/2 teaspoon almond extract\n250g flour\n165g seedless raspberry jam\n\nFor Glaze:\n100g confectioners' sugar\n3\/4 teaspoon almond extract\n1 -2 teaspoons milk\n\nInstructions\n1. Beat together butter, sugar, and 1\/2 teaspoon almond extract in a large bowl until light and fluffy.\n2. Gradually mix in flour until combined.\n3. Heat oven to 176\u00b0C.\n4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.\n5. Place dough balls 2 inches apart onto ungreased cookie sheet.\n6. Using your thumb or a small cap, make an indention in the center of each cookie.\n7. Fill each indention with about 1\/4 teaspoon of jam.\n8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.\n9. Allow cookies to cool for about a minute on the cookie sheet, then move","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1479585115510497&id=364340573701629","totalInteractions":"319","reactions":"249","comments":"3","shares":"67","interactionRate":"0.3363 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"}]}]