Instructions. Take cuttings from the tip of the Knock Out rose, in the area where the hip is beginning to form. Cut a stem six to eight inches long, at a 45 degree angle, using a sharp knife.Do not allow cuttings to dry out.Select a location for the cuttings to root.nstructions. Take cuttings from the tip of the Knock Out rose, in the area where the hip is beginning to form. Cut a stem six to eight inches long, at a 45 degree angle, using a sharp knife.
Another way to prepare cream style corn for canning is to cut and scrape the corn from the cob without blanching. Place the cut corn in a double boiler, and heat with constant stirring for about 10 minutes or until it thickens; allow to cool by placing the pan in ice water.
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan. 2  With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well. 3  Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure.