Tuesday, November 28, 2017
King sized quilt for my Daughter Shellie's log bed
Shellie asked me in the spring of this year if I would make her a new quilt for her bed. I had made one for her about 17 years ago, but although it's still intact, it's starting to fade and show that it's been well used and loved. I vowed I'd never make another King sized quilt, but I caved, plus I have tons of fabric in my stash that I've barely made a dent in, so I said I would make it for her birthday and Christmas gift..well, now Christmas is around the corner and I finally got the top done to take to a machine quilter tomorrow. I still have to piece the flannel backing tonight, per her request..she loves the cuddliness of flannel, especially here in Minnesota. It's a Thimbleberries pattern by Lynette Jensen in one of her books. I generally find her patterns easy, but for some reason this one kind of was a struggle. Maybe because I haven't made a full quilt for a long time now. I've been more into crocheting. Anyway, here is a photo before the quilting and I will post one of it quilted also. Makes such a difference! Thinking she will like it, especially since she picked out the pattern! LOL
Wednesday, November 22, 2017
Pineapple Prezel Salad
I am doing some "night before Thanksgiving" prep, and decided on making this salad. A coworker, Paul, made it for a Christmas brunch we had and I really liked it. I've made it a few times since, and decided to make half a batch for tomorrow. I am the main person who likes "fluffs" as I call them. I also am having a small batch of cranberry/pineapple/marshmallow fluff, so I am hoping most of them will be gone that way so I don't take a spoon on Friday and eat them all myself! This salad is so good. the pretzels taste like pralines in it. Another item I could just eat with a spoon-in fact I know a person who did do that! Here goes:
Pineapple Pretzel Salad (full batch)
1 stick melted butter
1/2 cup sugar
1 cup crushed pretzels
Mix ingredients and back on a sheet pan in a 400 degree oven for 10 minutes, stirring occasionally. cool and crumble them up again.
Mix 8 ounces of cream cheese
1/2 cup sugar
Then Add a 20 ounce can of crushed pineapple that has been drained well and 12 ounces of Cool Whip.
Add pretzels before serving.
Pineapple Pretzel Salad (full batch)
1 stick melted butter
1/2 cup sugar
1 cup crushed pretzels
Mix ingredients and back on a sheet pan in a 400 degree oven for 10 minutes, stirring occasionally. cool and crumble them up again.
Mix 8 ounces of cream cheese
1/2 cup sugar
Then Add a 20 ounce can of crushed pineapple that has been drained well and 12 ounces of Cool Whip.
Add pretzels before serving.
Saturday, November 18, 2017
Lemon and fresh Cranberry Scones
I saw a posting from one of my favorite food bloggers..Smitten Kitten and decided to make these. I had some frozen cranberries (which she said could be used if you thawed them first) and a few fresh lemons for the zest. I was actually kind of afraid that they would be super sour when biting into the fruit, but they aren't. the only thing I did differently was using the frozen berries- a little less than her recipe- and before baking brushing on a little cream and coarse sugar just in case they were bitter. They were really light and you could definitely taste the lemon zest and cranberry. I thought they were super good.
Here is the recipe:
1-1/2 Tablespoons freshly grated lemon zest (I used a plainer) but she said you could peel and chop finely off the lemons.
2-1/2 cups all purpose flour
1/2 cup sugar, plus 3 Tablespoons to add to the finely chopped cranberries.
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons cold butter (I used salted, but she suggests unsalted), cut in tiny bits
1 cup fresh or frozen whole cranberries (thawed), then cut in small pieces. (she used 1-1/2 cups)
1 large egg
1 large egg yolk
1 cup heavy cream
Preheat oven to 400 degrees. Line a baking sheet with parchment paper
In a larger bowl add flour, 1/2 cup of the sugar, baking powder, salt, butter and zest. I used a pastry blender and worked it until it resembled coarse meal, but you can also use a blender for this step.
Toss the cranberries with the 3 remaining Tablespoons of sugar and add to the flour mixture .
In another small bowl lightly beat egg and the yolk and stir in the cranberries. add this to the flour mixture and stir until just combined (I had to use my clean hands).
On a well floured surface with floured hands, pat dough into a 8 inch square that is about an inch thick. cut into 4 squares and then cut each of those into a triangle so you have 8 scones. put on baking sheet and bake at 400 degrees for 15-20 minutes. If desired you can brush with milk or cream and sprinkle some coarse sugar on them before baking. green sugar would be pretty with the cranberries during the holidays! You could also cut them so you have 16 tiny ones if you are having a brunch with other foods. I was planning on eating half of one though and am now already going in for the other half..soo good.
Here is the recipe:
1-1/2 Tablespoons freshly grated lemon zest (I used a plainer) but she said you could peel and chop finely off the lemons.
2-1/2 cups all purpose flour
1/2 cup sugar, plus 3 Tablespoons to add to the finely chopped cranberries.
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons cold butter (I used salted, but she suggests unsalted), cut in tiny bits
1 cup fresh or frozen whole cranberries (thawed), then cut in small pieces. (she used 1-1/2 cups)
1 large egg
1 large egg yolk
1 cup heavy cream
Preheat oven to 400 degrees. Line a baking sheet with parchment paper
In a larger bowl add flour, 1/2 cup of the sugar, baking powder, salt, butter and zest. I used a pastry blender and worked it until it resembled coarse meal, but you can also use a blender for this step.
Toss the cranberries with the 3 remaining Tablespoons of sugar and add to the flour mixture .
In another small bowl lightly beat egg and the yolk and stir in the cranberries. add this to the flour mixture and stir until just combined (I had to use my clean hands).
On a well floured surface with floured hands, pat dough into a 8 inch square that is about an inch thick. cut into 4 squares and then cut each of those into a triangle so you have 8 scones. put on baking sheet and bake at 400 degrees for 15-20 minutes. If desired you can brush with milk or cream and sprinkle some coarse sugar on them before baking. green sugar would be pretty with the cranberries during the holidays! You could also cut them so you have 16 tiny ones if you are having a brunch with other foods. I was planning on eating half of one though and am now already going in for the other half..soo good.
Saturday, November 11, 2017
Peanut Butter Blossom Cookies
I had a bag of Hershey Kisses that I had broken into when I was having a chocolate frenzy and decided to make peanut blossom cookies today to use them up, plus Dave has been on a cookie craze lately and he can definitely use as many cookies as he can get into him to bring his weight up, so I have been trying to keep them around for him. He takes them in his shop and wraps them in aluminum foil and warms them on his wood stove after supper. Anyway, I just used the recipe on the back of the kisses bag this time. I usually have used an old one from one of my cookbooks, but was not in the mood to look for it, so used this one. I thought they were really good flavored and textured cookies so posting it in case they ever take the recipe off the bag or I just want it for a chocolate star or something to put on top instead..My daughter's guy cleaned my gutters today so I sent them home some fresh from the oven and they looked like they weren't going to last really long! Such a nice young man.
PEANUT BUTTER BLOSSOM COOKIES:
Cream together:
1/2 cup shortening
3/4 cup creamy peanut butter
Then add:
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
(cream all until smooth)
Add:
1-1/2 cups white flour
1 teaspoon baking soda
1/2 teaspoon salt
this will be a stiff dough.
roll into smaller balls, (I use a small cookie scoop), roll in either colored sugar for Christmas, or white granulated sugar and place on cookie sheets (I do 12 per sheet, but you could use more because they don't spread a lot), and bake at 375 or 8-10 minutes. Remove from oven and press an unwrapped kiss into the center. I personally think these are best when the cookie is still warm and the chocolate is soft and melty, but are good anytime.
PEANUT BUTTER BLOSSOM COOKIES:
Cream together:
1/2 cup shortening
3/4 cup creamy peanut butter
Then add:
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
(cream all until smooth)
Add:
1-1/2 cups white flour
1 teaspoon baking soda
1/2 teaspoon salt
this will be a stiff dough.
roll into smaller balls, (I use a small cookie scoop), roll in either colored sugar for Christmas, or white granulated sugar and place on cookie sheets (I do 12 per sheet, but you could use more because they don't spread a lot), and bake at 375 or 8-10 minutes. Remove from oven and press an unwrapped kiss into the center. I personally think these are best when the cookie is still warm and the chocolate is soft and melty, but are good anytime.
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