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11\/30\/2019","interval":"total","notes":""},"metaData":{"columns":[{"id":"createTime","title":"Post","width":0.5,"type":"facebookOwnPost"},{"id":"likes","title":"Likes","width":0.1,"type":"integer"},{"id":"comments","title":"Comments","width":0.1,"type":"integer"},{"id":"shares","title":"Shares","width":0.1,"type":"integer"},{"id":"interactionRate","title":"I-Rate","width":0.1,"type":"percent"},{"id":"type","title":"Type","width":0.1}],"paginate":true,"sortBy":"createTime","sortDir":"DESC","dashboardName":"MASTER TEMPLATE"},"data":[{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-18 14:34:55<\/b><br \/> A good pie crust is what makes the pie even more delicious! Try this flaky and buttery pie crust recipe which turns out perfect every time!\n\nFlaky Butter Pie Crust\n\nIngredients:\n113g SCS butter, chilled and diced\n150 grams all-purpose flour\n\u00bc tsp salt\n69 ml ice water + 2 tsp\n\nInstructions:\n1. In a large bowl, combine flour and salt.\n2. Using a pasty blender or forks, cut in cold butter until mixture resembles pea sized crumbs.\n3. Stir in water, a tablespoon at a time (4 tablespoons total), until mixture forms a ball. May be slightly sticky. If dough is dry, add 1 teaspoon of cold water and a second teaspoon if needed.\n4. Wrap in plastic wrap and refrigerate for 4 hours or overnight.\n5. On a floured surface, roll dough out to fit a 9 inch pie plate.\n6. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.\n7. Cook it according to the fillings directions.\n\nSource: https:\/\/numstheword.com\/flaky-butter-pie-crust\/?","message":"A good pie crust is what makes the pie even more delicious! Try this flaky and buttery pie crust recipe which turns out perfect every time!\n\nFlaky Butter Pie Crust\n\nIngredients:\n113g SCS butter, chilled and diced\n150 grams all-purpose flour\n\u00bc tsp salt\n69 ml ice water + 2 tsp\n\nInstructions:\n1. In a large bowl, combine flour and salt.\n2. Using a pasty blender or forks, cut in cold butter until mixture resembles pea sized crumbs.\n3. Stir in water, a tablespoon at a time (4 tablespoons total), until mixture forms a ball. May be slightly sticky. If dough is dry, add 1 teaspoon of cold water and a second teaspoon if needed.\n4. Wrap in plastic wrap and refrigerate for 4 hours or overnight.\n5. On a floured surface, roll dough out to fit a 9 inch pie plate.\n6. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.\n7. Cook it according to the fillings directions.\n\nSource: https:\/\/numstheword.com\/flaky-butter-pie-crust\/?","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1698847490250924&id=364340573701629","likes":"236","comments":"9","shares":"65","interactionRate":"0.3083 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-02 11:11:45<\/b><br \/> This easy to make Key Lime Pie is light, crisp and delicious.\n\nKey Lime Pie\n\nIngredients:\nCrust:\n4 tbsp SCS butter melted\n150\u2013200g graham cracker crumbs\n50g sugar\n\nFilling:\n918g sweetened condensed milk\n113g sour cream\n177ml key lime juice\n2 egg yolks\nZest from 1 lime (or key lime)\n\nWhipped cream:\n227g heavy cream\n1 tbsp vanilla\n3 - 4 tbsp powdered sugar\n\nInstructions:\n1. Preheat oven to 176\u00b0C. \n2. Pulse graham crackers in your food processor until they become crumbs.\n3. Add in sugar butter and pulse until combined.\n4. Press crumbs onto your pie plate, across the bottom and up the sides.\n5. Bake for 6-8 minutes or until golden brown.\n6. Allow crust to cool completely.\n\nFor Filling:\n7. Preheat oven to 176\u00b0C.\n8. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.\n9. Scrape filling into your prepared (and cooled) pie crust)\n10. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit","message":"This easy to make Key Lime Pie is light, crisp and delicious.\n\nKey Lime Pie\n\nIngredients:\nCrust:\n4 tbsp SCS butter melted\n150\u2013200g graham cracker crumbs\n50g sugar\n\nFilling:\n918g sweetened condensed milk\n113g sour cream\n177ml key lime juice\n2 egg yolks\nZest from 1 lime (or key lime)\n\nWhipped cream:\n227g heavy cream\n1 tbsp vanilla\n3 - 4 tbsp powdered sugar\n\nInstructions:\n1. Preheat oven to 176\u00b0C. \n2. Pulse graham crackers in your food processor until they become crumbs.\n3. Add in sugar butter and pulse until combined.\n4. Press crumbs onto your pie plate, across the bottom and up the sides.\n5. Bake for 6-8 minutes or until golden brown.\n6. Allow crust to cool completely.\n\nFor Filling:\n7. Preheat oven to 176\u00b0C.\n8. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.\n9. Scrape filling into your prepared (and cooled) pie crust)\n10. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680636422072031&id=364340573701629","likes":"121","comments":"0","shares":"39","interactionRate":"0.1581 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-06 13:43:02<\/b><br \/> Did you know? Butter has a melting temperature of 98.6\u00b0F, exactly the same temperature inside our mouth (at least for 99.7% of us). This is what gives butter its rich, creamy feel in the mouth.","message":"Did you know? Butter has a melting temperature of 98.6\u00b0F, exactly the same temperature inside our mouth (at least for 99.7% of us). This is what gives butter its rich, creamy feel in the mouth.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680639218738418&id=364340573701629","likes":"138","comments":"1","shares":"7","interactionRate":"0.1434 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-26 17:02:09<\/b><br \/> This pie is refreshing, super delicious and full of lemony flavour.\n\nCream Cheese Lemonade Pie\n\nIngredients:\nFor the creamy pie:\n227g SCS cream cheese\n142g evaporated milk\n96g box of instant lemon pudding mix\n177ml frozen lemonade concentrate\n\nFor the pie crust:\n152g SCS butter\n250g graham cracker crumbs\n66g sugar\n\nInstructions:\n1. Preheat oven to 176\u00b0C.\nFor the Pie Crust:\n2. In a medium mixing bowl, combine all ingredients and whisk together until well combined.\n3. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.\n4. Bake for 10-12 minutes. Remove from oven and let cool.\nFor the Creamy Pie:\n5. In a small mixing bowl, combine evaporated milk and pudding mix.\n6. Beat on medium speed for 2 minutes (mixture will be thick).\n7. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.\n8. Gradually beat in lemonade concentrate.\n9. Now slowly  beat in pudding mixture.\n10. Pour mixture into cooled graham cracker crust, or into a pre","message":"This pie is refreshing, super delicious and full of lemony flavour.\n\nCream Cheese Lemonade Pie\n\nIngredients:\nFor the creamy pie:\n227g SCS cream cheese\n142g evaporated milk\n96g box of instant lemon pudding mix\n177ml frozen lemonade concentrate\n\nFor the pie crust:\n152g SCS butter\n250g graham cracker crumbs\n66g sugar\n\nInstructions:\n1. Preheat oven to 176\u00b0C.\nFor the Pie Crust:\n2. In a medium mixing bowl, combine all ingredients and whisk together until well combined.\n3. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.\n4. Bake for 10-12 minutes. Remove from oven and let cool.\nFor the Creamy Pie:\n5. In a small mixing bowl, combine evaporated milk and pudding mix.\n6. Beat on medium speed for 2 minutes (mixture will be thick).\n7. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.\n8. Gradually beat in lemonade concentrate.\n9. Now slowly  beat in pudding mixture.\n10. Pour mixture into cooled graham cracker crust, or into a pre","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1698852483583758&id=364340573701629","likes":"102","comments":"6","shares":"30","interactionRate":"0.1388 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-10 14:33:10<\/b><br \/> Fresh, creamy and delicious, this Strawberry Cream Cheese Pie is a flavorful mixture of strawberries and cheesecake all rolled into one!\n\nStrawberry Cream Cheese Pie\n\nIngredients:\n1 9\" pie crust (store bought)\n\nCream Cheese Layer:\n113g SCS cream cheese, soft\n60g powdered sugar\n1\u00bd tsp vanilla extract\n\nStrawberry layer:\n85g strawberry jello\n237ml boiling water\n237ml cold water\n400g sliced strawberries\nWhipped topping\n\nInstructions:\n1. Preheat oven to 232\u00b0C.\n2. Gently roll out your pie crust slightly and place in a deep dish pie plate, prick crust with fork and crimp edges.\n3. Bake in oven for 10-15 minutes until golden, remove from oven and let cool completely.\n4. Meanwhile beat together your cream cheese, powdered sugar and vanilla.\n5. In another bowl beat your heavy cream until stiff peaks form, fold into cream cheese mixture.\n6. Spread mixture into bottom of pie crust and refrigerate while preparing strawberry layer.\n7. In medium bowl add your jello then pour boiling water over the to","message":"Fresh, creamy and delicious, this Strawberry Cream Cheese Pie is a flavorful mixture of strawberries and cheesecake all rolled into one!\n\nStrawberry Cream Cheese Pie\n\nIngredients:\n1 9\" pie crust (store bought)\n\nCream Cheese Layer:\n113g SCS cream cheese, soft\n60g powdered sugar\n1\u00bd tsp vanilla extract\n\nStrawberry layer:\n85g strawberry jello\n237ml boiling water\n237ml cold water\n400g sliced strawberries\nWhipped topping\n\nInstructions:\n1. Preheat oven to 232\u00b0C.\n2. Gently roll out your pie crust slightly and place in a deep dish pie plate, prick crust with fork and crimp edges.\n3. Bake in oven for 10-15 minutes until golden, remove from oven and let cool completely.\n4. Meanwhile beat together your cream cheese, powdered sugar and vanilla.\n5. In another bowl beat your heavy cream until stiff peaks form, fold into cream cheese mixture.\n6. Spread mixture into bottom of pie crust and refrigerate while preparing strawberry layer.\n7. In medium bowl add your jello then pour boiling water over the to","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680643355404671&id=364340573701629","likes":"111","comments":"0","shares":"19","interactionRate":"0.1286 %","type":"Photo"}]},{"type":"columnChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Fan Demographics | SCS Dairy MY","timePeriod":"11\/01\/2019 - 11\/30\/2019","interval":"total","notes":""},"metaData":{"dashboardName":"MASTER TEMPLATE"},"data":[["Facebook Fan Demographics | SCS Dairy MY"],[],["","Male","Female"],["13-17",39,216],["18-24",6017,11155],["25-34",3612,21438],["35-44",2239,27621],["45-54",1134,14910],["55-64",872,9239],["65+",617,3193]]},{"type":"lineChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Interaction Rate | SCS Dairy MY","timePeriod":"11\/01\/2019 - 11\/30\/2019","interval":"daily","notes":""},"metaData":{"dim1":{"labels":"PROFILES"},"dashboardName":"MASTER TEMPLATE"},"data":[["Facebook Interaction Rate | SCS Dairy MY"],[],["","SCS Dairy MY"],["11\/01\/2019",0],["11\/02\/2019",0.15811665495432187],["11\/03\/2019",0],["11\/04\/2019",0.11221044825634721],["11\/05\/2019",0],["11\/06\/2019",0.14336987477080326],["11\/07\/2019",0],["11\/08\/2019",0.11016866530174514],["11\/09\/2019",0],["11\/10\/2019",0.1286487013303445],["11\/11\/2019",0],["11\/12\/2019",0.044813779262910754],["11\/13\/2019",0],["11\/14\/2019",0.07886435331230283],["11\/15\/2019",0],["11\/16\/2019",0.05255116439755929],["11\/17\/2019",0],["11\/18\/2019",0.30835376055406405],["11\/19\/2019",0],["11\/20\/2019",0.09040800256642072],["11\/21\/2019",0],["11\/22\/2019",0.05149830930078899],["11\/23\/2019",0],["11\/24\/2019",0.04856207690290498],["11\/25\/2019",0],["11\/26\/2019",0.1388309078376358],["11\/27\/2019",0],["11\/28\/2019",0.06890126739514392],["11\/29\/2019",0],["11\/30\/2019",0.04946221959285804]]},{"type":"lineChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Fans Total | SCS Dairy MY","timePeriod":"11\/01\/2019 - 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2019-11-28 13:15:01<\/b><br \/> Cut slits in the top crust or use decorative cutters. This allows steam to escape, which is especially important for fruits with high moisture content. #SCStip","message":"Cut slits in the top crust or use decorative cutters. This allows steam to escape, which is especially important for fruits with high moisture content. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1698855943583412&id=364340573701629","totalInteractions":"71","reactions":"61","comments":"2","shares":"8","interactionRate":"0.0689 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-26 17:02:09<\/b><br \/> This pie is refreshing, super delicious and full of lemony flavour.\n\nCream Cheese Lemonade Pie\n\nIngredients:\nFor the creamy pie:\n227g SCS cream cheese\n142g evaporated milk\n96g box of instant lemon pudding mix\n177ml frozen lemonade concentrate\n\nFor the pie crust:\n152g SCS butter\n250g graham cracker crumbs\n66g sugar\n\nInstructions:\n1. Preheat oven to 176\u00b0C.\nFor the Pie Crust:\n2. In a medium mixing bowl, combine all ingredients and whisk together until well combined.\n3. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.\n4. Bake for 10-12 minutes. Remove from oven and let cool.\nFor the Creamy Pie:\n5. In a small mixing bowl, combine evaporated milk and pudding mix.\n6. Beat on medium speed for 2 minutes (mixture will be thick).\n7. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.\n8. Gradually beat in lemonade concentrate.\n9. Now slowly  beat in pudding mixture.\n10. Pour mixture into cooled graham cracker crust, or into a pre","message":"This pie is refreshing, super delicious and full of lemony flavour.\n\nCream Cheese Lemonade Pie\n\nIngredients:\nFor the creamy pie:\n227g SCS cream cheese\n142g evaporated milk\n96g box of instant lemon pudding mix\n177ml frozen lemonade concentrate\n\nFor the pie crust:\n152g SCS butter\n250g graham cracker crumbs\n66g sugar\n\nInstructions:\n1. Preheat oven to 176\u00b0C.\nFor the Pie Crust:\n2. In a medium mixing bowl, combine all ingredients and whisk together until well combined.\n3. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.\n4. Bake for 10-12 minutes. Remove from oven and let cool.\nFor the Creamy Pie:\n5. In a small mixing bowl, combine evaporated milk and pudding mix.\n6. Beat on medium speed for 2 minutes (mixture will be thick).\n7. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.\n8. Gradually beat in lemonade concentrate.\n9. Now slowly  beat in pudding mixture.\n10. Pour mixture into cooled graham cracker crust, or into a pre","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1698852483583758&id=364340573701629","totalInteractions":"143","reactions":"107","comments":"6","shares":"30","interactionRate":"0.1388 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-24 14:23:25<\/b><br \/> Love appetizers? Then we are sure you cannot miss having these crackers topped with cream cheese and salmon! #cheesilicious","message":"Love appetizers? Then we are sure you cannot miss having these crackers topped with cream cheese and salmon! #cheesilicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1698850543583952&id=364340573701629","totalInteractions":"50","reactions":"46","comments":"0","shares":"4","interactionRate":"0.0486 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-22 16:22:19<\/b><br \/> Butter was not supposed to be eaten during Lent. However, when in 1515 the southern tower of Rouen\u2019s Notre Dame cathedral was completed, it was called the \u201cButter Tower\u201d because the people who contributed the money for its construction were in return given dispensation to eat butter during the solemn observance.","message":"Butter was not supposed to be eaten during Lent. However, when in 1515 the southern tower of Rouen\u2019s Notre Dame cathedral was completed, it was called the \u201cButter Tower\u201d because the people who contributed the money for its construction were in return given dispensation to eat butter during the solemn observance.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1698849583584048&id=364340573701629","totalInteractions":"53","reactions":"45","comments":"0","shares":"8","interactionRate":"0.0515 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-20 12:43:02<\/b><br \/> Bake plain crusts or filled pies in a hot oven to set the crust's structure. Most recipes call for a high initial temperature and then a reduced oven temperature for the rest of the baking time. For quiches, custard pies, and cream pies, it's a good idea to pre-bake the crust. #SCStip","message":"Bake plain crusts or filled pies in a hot oven to set the crust's structure. Most recipes call for a high initial temperature and then a reduced oven temperature for the rest of the baking time. For quiches, custard pies, and cream pies, it's a good idea to pre-bake the crust. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1698848580250815&id=364340573701629","totalInteractions":"93","reactions":"88","comments":"0","shares":"5","interactionRate":"0.0904 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-18 14:34:55<\/b><br \/> A good pie crust is what makes the pie even more delicious! Try this flaky and buttery pie crust recipe which turns out perfect every time!\n\nFlaky Butter Pie Crust\n\nIngredients:\n113g SCS butter, chilled and diced\n150 grams all-purpose flour\n\u00bc tsp salt\n69 ml ice water + 2 tsp\n\nInstructions:\n1. In a large bowl, combine flour and salt.\n2. Using a pasty blender or forks, cut in cold butter until mixture resembles pea sized crumbs.\n3. Stir in water, a tablespoon at a time (4 tablespoons total), until mixture forms a ball. May be slightly sticky. If dough is dry, add 1 teaspoon of cold water and a second teaspoon if needed.\n4. Wrap in plastic wrap and refrigerate for 4 hours or overnight.\n5. On a floured surface, roll dough out to fit a 9 inch pie plate.\n6. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.\n7. Cook it according to the fillings directions.\n\nSource: https:\/\/numstheword.com\/flaky-butter-pie-crust\/?","message":"A good pie crust is what makes the pie even more delicious! Try this flaky and buttery pie crust recipe which turns out perfect every time!\n\nFlaky Butter Pie Crust\n\nIngredients:\n113g SCS butter, chilled and diced\n150 grams all-purpose flour\n\u00bc tsp salt\n69 ml ice water + 2 tsp\n\nInstructions:\n1. In a large bowl, combine flour and salt.\n2. Using a pasty blender or forks, cut in cold butter until mixture resembles pea sized crumbs.\n3. Stir in water, a tablespoon at a time (4 tablespoons total), until mixture forms a ball. May be slightly sticky. If dough is dry, add 1 teaspoon of cold water and a second teaspoon if needed.\n4. Wrap in plastic wrap and refrigerate for 4 hours or overnight.\n5. On a floured surface, roll dough out to fit a 9 inch pie plate.\n6. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.\n7. Cook it according to the fillings directions.\n\nSource: https:\/\/numstheword.com\/flaky-butter-pie-crust\/?","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1698847490250924&id=364340573701629","totalInteractions":"317","reactions":"243","comments":"9","shares":"65","interactionRate":"0.3083 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-16 16:44:15<\/b><br \/> A grilled cheese sandwich is all you need to satisfy those untimely hunger pangs! #cheesilicous","message":"A grilled cheese sandwich is all you need to satisfy those untimely hunger pangs! #cheesilicous","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1693442797458060&id=364340573701629","totalInteractions":"54","reactions":"51","comments":"0","shares":"3","interactionRate":"0.0525 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-14 12:11:30<\/b><br \/> A light, slightly sour drink called buttermilk became popular in Britain in the 1660s. It was made from the left over liquid after producing butter from full cream milk by churning. Northern European dairymaids and shepherds had been drinking and using it for baking purposes since centuries before it became popular commercially.","message":"A light, slightly sour drink called buttermilk became popular in Britain in the 1660s. It was made from the left over liquid after producing butter from full cream milk by churning. Northern European dairymaids and shepherds had been drinking and using it for baking purposes since centuries before it became popular commercially.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680646572071016&id=364340573701629","totalInteractions":"81","reactions":"78","comments":"0","shares":"3","interactionRate":"0.0789 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-12 17:25:44<\/b><br \/> Use as little flour as possible when rolling out the dough. The pastry can absorb extra flour, which will also make it tough. After rolling out the dough, brush off loose flour with a pastry brush or gently brush it with the edge of a clean kitchen towel. #SCStip","message":"Use as little flour as possible when rolling out the dough. The pastry can absorb extra flour, which will also make it tough. After rolling out the dough, brush off loose flour with a pastry brush or gently brush it with the edge of a clean kitchen towel. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680644895404517&id=364340573701629","totalInteractions":"46","reactions":"39","comments":"1","shares":"6","interactionRate":"0.0448 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-10 14:33:10<\/b><br \/> Fresh, creamy and delicious, this Strawberry Cream Cheese Pie is a flavorful mixture of strawberries and cheesecake all rolled into one!\n\nStrawberry Cream Cheese Pie\n\nIngredients:\n1 9\" pie crust (store bought)\n\nCream Cheese Layer:\n113g SCS cream cheese, soft\n60g powdered sugar\n1\u00bd tsp vanilla extract\n\nStrawberry layer:\n85g strawberry jello\n237ml boiling water\n237ml cold water\n400g sliced strawberries\nWhipped topping\n\nInstructions:\n1. Preheat oven to 232\u00b0C.\n2. Gently roll out your pie crust slightly and place in a deep dish pie plate, prick crust with fork and crimp edges.\n3. Bake in oven for 10-15 minutes until golden, remove from oven and let cool completely.\n4. Meanwhile beat together your cream cheese, powdered sugar and vanilla.\n5. In another bowl beat your heavy cream until stiff peaks form, fold into cream cheese mixture.\n6. Spread mixture into bottom of pie crust and refrigerate while preparing strawberry layer.\n7. In medium bowl add your jello then pour boiling water over the to","message":"Fresh, creamy and delicious, this Strawberry Cream Cheese Pie is a flavorful mixture of strawberries and cheesecake all rolled into one!\n\nStrawberry Cream Cheese Pie\n\nIngredients:\n1 9\" pie crust (store bought)\n\nCream Cheese Layer:\n113g SCS cream cheese, soft\n60g powdered sugar\n1\u00bd tsp vanilla extract\n\nStrawberry layer:\n85g strawberry jello\n237ml boiling water\n237ml cold water\n400g sliced strawberries\nWhipped topping\n\nInstructions:\n1. Preheat oven to 232\u00b0C.\n2. Gently roll out your pie crust slightly and place in a deep dish pie plate, prick crust with fork and crimp edges.\n3. Bake in oven for 10-15 minutes until golden, remove from oven and let cool completely.\n4. Meanwhile beat together your cream cheese, powdered sugar and vanilla.\n5. In another bowl beat your heavy cream until stiff peaks form, fold into cream cheese mixture.\n6. Spread mixture into bottom of pie crust and refrigerate while preparing strawberry layer.\n7. In medium bowl add your jello then pour boiling water over the to","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680643355404671&id=364340573701629","totalInteractions":"132","reactions":"113","comments":"0","shares":"19","interactionRate":"0.1286 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-08 10:16:40<\/b><br \/> Who can resist these delicious French toasts topped with berries and melted butter? #butterlicious","message":"Who can resist these delicious French toasts topped with berries and melted butter? #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680640362071637&id=364340573701629","totalInteractions":"113","reactions":"98","comments":"7","shares":"8","interactionRate":"0.1102 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-06 13:43:02<\/b><br \/> Did you know? Butter has a melting temperature of 98.6\u00b0F, exactly the same temperature inside our mouth (at least for 99.7% of us). This is what gives butter its rich, creamy feel in the mouth.","message":"Did you know? Butter has a melting temperature of 98.6\u00b0F, exactly the same temperature inside our mouth (at least for 99.7% of us). This is what gives butter its rich, creamy feel in the mouth.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680639218738418&id=364340573701629","totalInteractions":"147","reactions":"139","comments":"1","shares":"7","interactionRate":"0.1434 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-04 15:23:02<\/b><br \/> Try to patch cracks in your dough rather than re-rolling the crust. Over-handling makes the pastry tough. #SCStip","message":"Try to patch cracks in your dough rather than re-rolling the crust. Over-handling makes the pastry tough. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680637612071912&id=364340573701629","totalInteractions":"115","reactions":"108","comments":"0","shares":"7","interactionRate":"0.1122 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-11-02 11:11:45<\/b><br \/> This easy to make Key Lime Pie is light, crisp and delicious.\n\nKey Lime Pie\n\nIngredients:\nCrust:\n4 tbsp SCS butter melted\n150\u2013200g graham cracker crumbs\n50g sugar\n\nFilling:\n918g sweetened condensed milk\n113g sour cream\n177ml key lime juice\n2 egg yolks\nZest from 1 lime (or key lime)\n\nWhipped cream:\n227g heavy cream\n1 tbsp vanilla\n3 - 4 tbsp powdered sugar\n\nInstructions:\n1. Preheat oven to 176\u00b0C. \n2. Pulse graham crackers in your food processor until they become crumbs.\n3. Add in sugar butter and pulse until combined.\n4. Press crumbs onto your pie plate, across the bottom and up the sides.\n5. Bake for 6-8 minutes or until golden brown.\n6. Allow crust to cool completely.\n\nFor Filling:\n7. Preheat oven to 176\u00b0C.\n8. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.\n9. Scrape filling into your prepared (and cooled) pie crust)\n10. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit","message":"This easy to make Key Lime Pie is light, crisp and delicious.\n\nKey Lime Pie\n\nIngredients:\nCrust:\n4 tbsp SCS butter melted\n150\u2013200g graham cracker crumbs\n50g sugar\n\nFilling:\n918g sweetened condensed milk\n113g sour cream\n177ml key lime juice\n2 egg yolks\nZest from 1 lime (or key lime)\n\nWhipped cream:\n227g heavy cream\n1 tbsp vanilla\n3 - 4 tbsp powdered sugar\n\nInstructions:\n1. Preheat oven to 176\u00b0C. \n2. Pulse graham crackers in your food processor until they become crumbs.\n3. Add in sugar butter and pulse until combined.\n4. Press crumbs onto your pie plate, across the bottom and up the sides.\n5. Bake for 6-8 minutes or until golden brown.\n6. Allow crust to cool completely.\n\nFor Filling:\n7. Preheat oven to 176\u00b0C.\n8. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.\n9. Scrape filling into your prepared (and cooled) pie crust)\n10. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1680636422072031&id=364340573701629","totalInteractions":"162","reactions":"123","comments":"0","shares":"39","interactionRate":"0.1581 %","type":"Photo","isPotentiallyPaid":"Highly Likely"}]},{"type":"columnChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Custom Reach (Collumn Chart) | SCS Dairy MY","timePeriod":"11\/01\/2019 - 11\/30\/2019","interval":"daily","notes":""},"metaData":{"dim1":{"labels":"PROFILES"},"dashboardName":"MASTER TEMPLATE"},"data":[["Facebook Custom Reach (Collumn Chart) | SCS Dairy MY"],[],["","SCS Dairy MY"],["11\/01\/2019",5073],["11\/02\/2019",3745],["11\/03\/2019",3549],["11\/04\/2019",2761],["11\/05\/2019",3019],["11\/06\/2019",2904],["11\/07\/2019",4460],["11\/08\/2019",3982],["11\/09\/2019",2170],["11\/10\/2019",2641],["11\/11\/2019",3927],["11\/12\/2019",2535],["11\/13\/2019",5801],["11\/14\/2019",4408],["11\/15\/2019",3178],["11\/16\/2019",2107],["11\/17\/2019",4340],["11\/18\/2019",5172],["11\/19\/2019",6984],["11\/20\/2019",4112],["11\/21\/2019",3197],["11\/22\/2019",2641],["11\/23\/2019",4357],["11\/24\/2019",2839],["11\/25\/2019",3221],["11\/26\/2019",2761],["11\/27\/2019",7186],["11\/28\/2019",3583],["11\/29\/2019",2980],["11\/30\/2019",3690]]},{"type":"columnChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Total Engagements | SCS Dairy MY","timePeriod":"11\/01\/2019 - 11\/30\/2019","interval":"daily","notes":""},"metaData":{"dim2":{"labels":"PROFILES"},"dashboardName":"MASTER TEMPLATE"},"data":[["Facebook Total Engagements | SCS Dairy MY"],[],["","Total Engagements"],["SCS Dairy MY",3760]]},{"type":"columnChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Total Engagements over Time (monthly) | SCS Dairy MY","timePeriod":"11\/01\/2019 - 11\/30\/2019","interval":"daily","notes":""},"metaData":{"dim1":{"labels":"PROFILES"},"dashboardName":"MASTER TEMPLATE"},"data":[["Facebook Total Engagements over Time (monthly) | SCS Dairy MY"],[],["","SCS Dairy MY"],["2019-11",3760]]}]