Twinkle (Craft)
Christmas tree lights
4 to 6 foot grapevine or willow branches
Wire
White spray paint
Ribbons or bows
Christmas tree lights reflect the sparkle in punch. To make a punch bowl wreath, twist 4 to 6 foot grapevines or willow branches together, forming a circle large enough to fit around your punch bowl. With wire, tie vines together loosely at four evenly spaced intervals. Let stand several weeks until dry. Remove wire; Spray with white paint. Weave small clear Christmas tree lights through branches.
Monday, September 20, 2010
Pumpkin Pie Spice
Pumpkin Pie Spice
1 T. ground cinnamon
2 t. ground ginger
1/2 t. ground nutmeg
2 T. sugar (for a sweetened version)
Mix all ingredients and store in a cool dry place.
1 T. ground cinnamon
2 t. ground ginger
1/2 t. ground nutmeg
2 T. sugar (for a sweetened version)
Mix all ingredients and store in a cool dry place.
Friday, September 17, 2010
Chocolate River Bars
Chocolate River Bars
1 stick butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp almond extract
1-1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
Mix butter, brown sugar, and granulated sugar; beat until fluffy. Add egg and almond extract and beat well. In a separate bowl, stir together flour, soda, and salt. Mix into butter mixture, beating well.
Spread batter into greased 13x9x2-inch baking pan. Sprinkle chocolate chips evenly over top of batter. Place in oven at 350 degrees for 2 minutes, just until chocolate softens.
With a table knife, swirl the melted chocolate pieces into the batter. Return the pan to the oven and bake 12 to 15 minutes, or until golden. Cool.
Cut into 32 bars.
1 stick butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp almond extract
1-1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
Mix butter, brown sugar, and granulated sugar; beat until fluffy. Add egg and almond extract and beat well. In a separate bowl, stir together flour, soda, and salt. Mix into butter mixture, beating well.
Spread batter into greased 13x9x2-inch baking pan. Sprinkle chocolate chips evenly over top of batter. Place in oven at 350 degrees for 2 minutes, just until chocolate softens.
With a table knife, swirl the melted chocolate pieces into the batter. Return the pan to the oven and bake 12 to 15 minutes, or until golden. Cool.
Cut into 32 bars.
Tuesday, September 7, 2010
Peach-Blueberry Cobbler Cake
Peach-Blueberry Cobbler Cake
2 cups flour
1/2 cup sugar, plus extra for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
6 Tablespoons cold butter, cut into 24 pieces
1 1/4 cup buttermilk
2 peaches, diced
3/4 cup fresh blueberries
Preheat oven to 400 degrees F. Grease a 9-inch glass
Or ceramic pie plate. Whisk flour, 1/2 cup sugar, baking
Powder, baking soda and salt together in a medium
Bowl. Add butter and rub together quickly with fingertips
Until small, pea-size pieces form. Pour in buttermilk and
Stir until it just comes together to form a batter. Fold in
Peaches and blueberries. Scrape batter into prepared
Pie plate and smooth top into an even layer using a
Rubber spatula. Sprinkle top with extra sugar. Bake
For 35 to 37 minutes. Remove and cool on a wire rack.
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