tag:blogger.com,1999:blog-65758487224921084902024-03-13T10:37:24.627-06:00Farm Stand Quilt Shop, the quilt shop formerly known as Harriet's Treadle ArtsWhere you can find out all the goings on of our new little shop and farm life in Missouri.Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-6575848722492108490.post-3506074278032956052014-12-03T15:59:00.001-07:002014-12-03T15:59:26.620-07:00Long time, no post....WOW! It is already the end of 2014... I cannot believe it have been nearly two years since my last posting.<br />
Well, actually, I can so much has happened the most noteworthy is getting married this past September.<br />
Which, by the way, if you haven't seen it in our emails or on Facebook, my wedding dress that Harriet made and quilted and I designed the quilting design for and beaded is currently in our classroom along with many of Harriet's "travel" quilts... ones that are rarely seen in the store, but travel with her around the country.<br />
<br />
In other news, I have been busy changing around fabric displays. The modern fabrics have been moved over with the solids as so many of the "modern" quilt designs today incorporate solids into the design. Kids fabrics have a fresh facelift in their new area and there are lots of fun new editions to the choices... most notably fabrics depicting scenes and characters for the movie "Frozen."<br />
<br />
We also have, through the Christmas season, a whole display of fun stocking stuffer ideas as well as some great novels, some with a quilting theme and some not, all are great reads though!<br />
<br />
We invite you to comment on our blog and let us know what you would be interested in us writing about on a monthly or bi-monthly basis. We want to hear from you!!<br />
<br />
In case I don't get another post written before the holidays, please have a very Merry Christmas and we hope to see you in the store soon.<br />
<br />
Happy Quilting!<br />
Carrie Jones (formerly Hargrave) :-)Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-25208490107763394652013-02-26T09:51:00.001-07:002013-02-26T09:51:12.311-07:00The learning continues...<div>
As you may or may not know, here at Harriet's, education plays a
key role in our business philosophy. Carrie is constantly taking
business and marketing classes, Harriet recently had to learn all about
Quickbooks and PC's and our employees are always thirsty for new
knowledge about quilt making so they can better assist you when you come
to visit and have a question. <br /></div>
<div>
In keeping with this tradition, Harriet and Carrie are currently
conducting a series of classes for the employees, based on the Quilter's
Academy series of books to assist them in their goals of the best
customer service around. <br />Last night we held the second class in the
series and we had a refresher course on making four- and nine- patches.
Not only are we having a great time just hanging out together but we are
learning all sorts of great tips and tricks and information that we
can't wait to pass on to you over the counter next time you are in!<br /></div>
So, the next time you are in, ask us a question... we are always
here to help! And if we don't have the answer we do all we can to find
the answer and get it to you!<br />
<br />
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<div>
<span style="font-size: 14pt;">David's Favorite Beef Stew</span><br /></div>
1 lb stew meat, browned in two batches in 2 tbsp oil<br /><br />4 russet potatoes, cut into 1" cubes<br />2 medium onions, cut in to 1" cubes<br />8 medium carrots, cut into 1" cubes<br /><br />Add all of these ingredients to a large pressure cooker along with:<br />Salt and pepper to taste, and<br />3/4 cup water<br /><br />Cook 20 minutes once to pressure, or according to your pressure cookers instructions.<br /><br />Serve with fresh warm corn bread muffins!Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com2tag:blogger.com,1999:blog-6575848722492108490.post-83495079893906889732013-02-18T13:50:00.003-07:002013-02-18T13:51:17.170-07:00Mid- February Happenings at Harriet'sOops! Carrie forgot to post on the blog last week... could have been she was a little distracted (more news on that later)... sorry about that!!<br />
<br />
To make up for it, you get two recipes this week!! And the news from the store:<br />
<br />
On Groundhog day this year, Punxsutawney Phil didn't see his shadow... so spring is just around the corner! And at Harriet's we have a little spring fever. We are getting some great new springy fabric in the store that you won't want to miss and...<br />
Just in, a new line called <img alt="babyville logo" border="0" height="41" hspace="5" name="ACCOUNT.IMAGE.291" src="https://origin.ih.constantcontact.com/fs183/1104240583625/img/291.png" vspace="5" width="150" /> With
cute pre-cuts of the PUL fabric to make diaper covers or bags with as
well as coordinating buttons, fold-over elastic and velcro and super
cute patterns and books to boot! If you have a new baby in your life or
one on the way- come check out these fun new items for baby!<br />
<br />
Also, be sure to come by this weekend and say "Hi" to Mackenzie... our lastest addition to the Harriet's family. Mackenzie has been taking classes at Harriet's for several years now and is working through the Quilter's Academy series of classes with outstanding results! Mackenzie is at the store two Saturdays a month and would love to meet you and help out with any new quilt project you may have going on! Come in and say hi!<br />
<br />
Hope to see you soon!<br />
Carrie and the gang at Harriet's <br />
<br />
<br />
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<br />
<span style="font-size: large;"><b>White Bean Chicken Chili</b></span><br />
1 pound small white beans, soaked overnight<br />
6 cups chicken broth<br />
2 medium onions - chopped<br />
2 - 4 oz. cans chopped chilies<br />
2 cloves garlic<br />
1 tbsp. oil<br />
2 tsp. cumin<br />
1 1/2 tsp. oregano<br />
1/4 tsp cloves<br />
1/4 tsp. cayenne pepper<br />
4 c. diced chicken breast<br />
3 cups Monterey Jack cheese<br />
<br />
Drain beans. combine beans, broth, garlic and 1/2 of the onions in a large soup pot and bring to a boil. Reduce heat and simmer, until beans are very soft - 3 hours or more. Add more broth if needed.<br />
<br />
In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add beans and chicken to mixture - simmer 1 hour.<br />
<br />
Serve topped with grated Monterey Jack cheese.<br />
<br />
<span style="font-size: x-large;"><b><span style="color: #cc0000;">And for dessert....</span></b></span><br />
<br />
<span style="font-size: large;"><b>Chocolate Covered Banana Bites</b></span><br />
<span style="font-size: small;"><span class="ccFontUpdated">Makes 2 servings<br /><br />1 ripe bananas, peeled and cut into slices on the bias<br />Ghirardelli Sweet Ground Chocolate and Cocoa (<span style="font-size: small;">available at Target)</span><br />Unsweetened <span style="font-size: small;">c</span>oconut shreds<br />Optional: 4 square graham cracker, broken into rectangles <br /><br />Coat
the banana slices completely in the chocolate then gently roll in the
coconut shreds. Place one slice on each graham cracker if desired.<br /><br />Let sit for 5 minutes before serving.</span></span><br />
<br />Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-14053573159304680612013-02-05T07:48:00.000-07:002013-02-05T07:48:07.303-07:00Valentines Day is around the corner<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UhdUmtpyZfc/UREbcG5K2sI/AAAAAAAAAKU/_P5lkFujukY/s1600/vdaypromo_small7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UhdUmtpyZfc/UREbcG5K2sI/AAAAAAAAAKU/_P5lkFujukY/s1600/vdaypromo_small7.jpg" /></a></div>
February here's here and love is in the air! Valentines is just around the corner... have you made a quilt for that special someone in your life? <br /><br />Tip of the week: Husbands and significant others shouldn't be the last people on our list to receive a quilt made with love by us... they support our habit and should be among the first recipients of your talents! A throw quilt with a flannel back and wool batting to snuggle under on the sofa will always be most appreciated when given with love! <br />
<br />
In our weekly emails and here on the blog we are now going to be featuring a Recipe of the Week!<br />
We hope you enjoy!<br />
<br />
Happy Quilting-<br />
<br />
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<br />
<br />
Ingredients<br />1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided<br />1/3 cup milk<br />1 egg<br />1 teaspoon ground cumin<br />1/8 teaspoon ground red pepper<br />1 (14 3/4-ounce) can cream-style corn<br />1 (8.5-ounce) box corn muffin mix (such as Jiffy)<br />1 (4-ounce) can chopped green chiles, drained<br />Cooking spray<br />1 (10-ounce) can red enchilada sauce (such as Old El Paso)<br />2 cups shredded cooked chicken breast<br />1/2 cup sour cream <br />Preparation<br />1. Preheat oven to 400°.<br />2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.<br />3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.<br />Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com9tag:blogger.com,1999:blog-6575848722492108490.post-3187444386368233772013-01-21T08:14:00.001-07:002013-01-21T08:14:35.516-07:00It's that time of year again... class time!<br />
This "semester" we are offering over 40 different classes of all types of skill levels and subject matters. We have fun quick project classes as well as the ultimate classes in learning and perfecting your quilting skills- Ultimate Machine Quilting. This is a 9-month long course (we meet once a month on a Saturday) were you will learn so much more than just the basics of doing quilting on your home sewing machine- this is a not to miss class!<br />
We are also offering a few evening classes and kids classes too!<br />
<br />
So check it out and then give us a call to sign up! And we'll see you soon-<br />
<br />
<a href="http://www.harriethargrave.com/in-store-class-schedule.html" target="_blank">Click here for Harriet's Treadle Arts Class Schedule</a>Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-26166026777563571802013-01-11T08:41:00.000-07:002013-01-11T08:41:02.815-07:00A belated Happy New Year to you all!<br />
We hope you had an enjoyable holiday season- we certainly did. We have all sorts of fun things planned for the new year- like a Super Bowl party- even if the Bronco's don't make the Super Bowl, but we sure are hoping they do. We will be having another of our pancake breakfasts and show and tell mornings, a high tea at the store.<br />
The class schedule is also just about ready to be released and on it we have lots of new offerings and a new teacher- Jeri- who will be teaching some sewing classes for kids... so keep your eye out for these happenings and much more!<br />
<br />
As always we want to say a sincere thank you for making us your neighborhood quilt shop!<br />
<br />
Happy Quilting-<br />
Carrie<br />
<br />Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-17886074674546027792012-12-23T13:14:00.002-07:002012-12-23T13:15:05.414-07:00Day 12 of the 12 Tastes of ChristmasToday's the last day of our goodies... we sincerely hope you have enjoyed these treats at the store, or at least getting the recipes, maybe for some new goodies to add to your holiday cookies and treats!<br />
<br />
The cookie today was Eggnog Snickerdoodles. There encompass all the best part of both Eggnog and Snickerdoodles and are now Carrie's favorite Christmas cookie. We hope you enjoy them too.<br />
<br />
Merry Christmas to you all!<br />
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Day 12</span></div>
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<span style="font-family: "Arial Black"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Eggnog Snickerdoodles</span></div>
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<span style="font-size: 10.0pt; mso-bidi-font-family: Arial;"></span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">2½ cups all-purpose flour</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">2 tsp. cream of tartar</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 tsp. baking soda</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">¼ tsp. salt</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">16 Tbsp. unsalted butter, softened</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1½ cups granulated sugar</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">2 large eggs</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1½ tsp. rum extract</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1½ cup powdered sugar</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">½ tsp. ground nutmeg</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Adjust oven racks to upper-middle and lower-middle
positions and heat oven to 400°. Line 2 baking sheets with parchment paper.</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Whisk first 4 dry ingredients together in medium
bowl. Using stand mixer, beat butter and sugar on medium-high speed until light
and fluffy, 3 – 6 minutes. Add eggs and rum extract and beat until
incorporated. Reduce speed to low, slowly add flour mixture and mix until just
combined.</span></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Working with 1 tablespoon dough at a time, roll
into balls and space them 2 inches apart on prepared sheets. Using greased
bottom of measuring cup, press each ball into ½-inch thick round.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span>Bake until
edges are lightly browned, 8 – 10 minutes, switching and rotating sheets
halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer
to wire rack. Repeat with remaining dough. Let cookies cool completely, about
45 minutes.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Combine powdered sugar and nutmeg in a small bowl.
Using a fine-mesh strainer, dust cookies with sugar mixture before serving.</span></div>
Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-30502340548157815032012-12-22T08:42:00.000-07:002012-12-22T08:42:38.226-07:00Cookie Recipe for Day 11Day 11's cookies are called Joy cookies and they are a joy to each- shortbread with chocolate, coconut and almonds...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4AlOpQferco/UNXUrB0bP9I/AAAAAAAAAJs/o6PRG_W5spw/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-4AlOpQferco/UNXUrB0bP9I/AAAAAAAAAJs/o6PRG_W5spw/s400/photo.JPG" width="400" /></a></div>
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<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Day 11</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial Black"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Joy Cookies </span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">4
dozen cookies</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">From: Eating
Well Magazine</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">2/3 cup granulated sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1/3 cup unsalted butter, softened</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1/3 cup canola oil</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 large egg</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 Tbsp. milk</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 tsp. almond extract</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 cup all-purpose flour</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">2/3 cup whole-wheat flour</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 ½ tsp. baking powder</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">¼ tsp. salt</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">3 Tbsp. melted semisweet chocolate chips</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">3 Tbsp. toasted coconut</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">48 sliced almonds</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Preheat oven to 375°. Coat a 15-by10-inch baking
sheet with 1-inch sides with cooking spray.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Beat sugar, butter, oil, egg, milk and almond
extract in a mixing bowl with an electric mixer until light and fluffy. Stir in
all-purpose flour, whole-wheat flour, baking powder and salt until well
blended. Spread the dough into the prepared baking pan in a thin layer.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Bake until golden brown, about 12 minutes. Cool in
the pan on a wire rack for 5 minutes. Cut into 48 bars.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Decorate each bar with a drizzle of melted
chocolate, a sprinkle of toasted coconut and an almond slice.</span></div>
Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-75973383211417365602012-12-20T22:57:00.001-07:002012-12-20T22:59:14.239-07:00Day 9 & 10 of the 12 Tastes of ChristmasDue to our snow yesterday we had lots of leftovers, so the Coconut-Lime Dream Bites are the goodie of the day for both day 9 and 10. But they are soooo good! These have to be our new favorite bars!<br />
We hope you think so too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-z00C6kBeYeU/UNP6HjPvVmI/AAAAAAAAAJc/jYo_D6M8Owk/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-z00C6kBeYeU/UNP6HjPvVmI/AAAAAAAAAJc/jYo_D6M8Owk/s400/photo.JPG" width="400" /></a></div>
<br />
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">Day 9 and 10</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial Black"; mso-bidi-font-size: 12.0pt;">Coconut-Lime
Dream Bites</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">15
bars</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">From:
Americas Test Kitchen</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 2/3 cups cake four, sifted</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">¼ cup plus 1 Tbsp. granulated sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">¾ tsp. salt</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">11 Tbsp. unsalted butter, cut into ½” pieces and chilled</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 cup packed light brown sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">4 large eggs</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 tsp. vanilla</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">¼ tsp. baking powder</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 cup (3 ounces) sweetened shredded coconut</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">4 tsp. grated line zest plus ¼ cup juice (2 limes)</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">2 cups confectioners’ sugar</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Adjust oven rack to middle position and heat oven
to 350°. Make a foil sling for 13 by 9-inch baking pan.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Process flour, ¼ cup granulated sugar, and ¼ tsp.
salt in food processor until combined. Add butter and pulse until mixture
resembles course meal, about 10 pulses. Transfer mixture to prepared pan and
press into even layer with fingers. Bake until edges are lightly browned, about
156 minutes. Let crust cool in pan on wire rack for 5 minutes.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Meanwhile, whisk brown sugar, eggs, vanilla,
remaining ½ tsp. slat, and baking powder together in bowl. Stir in coconut and
walnuts. Pout filling over warm crust and bake until filling is set, about 25
minutes. Let bars cool in pan on wire rack for 5 minutes.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Combine lime zest and remaining 1 Tbsp. granulated
sugar in bowl. Whisk confectioners’ sugar and lime juice together in second
bowl until smooth. Pour glaze over warm bars and spread into even layer.
Sprinkle with lime sugar. Let bars cool completely in pan on wire rack, about 2
hours. Life bars our to pan, Cut into 15 pieces.</span></div>
Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-62827519945220072822012-12-18T21:42:00.003-07:002012-12-18T21:43:17.445-07:00Day 8 of the 12 Tastes of ChristmasToday's goodie was Festive Fruit & Nut Balls. They were rolled in coconut and are like all the best parts of fruit cake with out the cake!<br />
<br />
Enjoy-<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FDvRdBrk7gU/UNFFq6Umt8I/AAAAAAAAAJM/n7JSrHEk7bY/s1600/festive-fruit-and-nut-balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-FDvRdBrk7gU/UNFFq6Umt8I/AAAAAAAAAJM/n7JSrHEk7bY/s320/festive-fruit-and-nut-balls.jpg" width="320" /></a></div>
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--</style><span style="mso-bidi-font-size: 12.0pt;">Day 8 </span>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial Black"; mso-bidi-font-size: 12.0pt;">Festive
Fruit and Nut Balls</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">36
cookies</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">From: Eating
Well Magazine</span></div>
<div class="MsoListParagraph">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¾ cup sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ cup dried
cranberries</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ cut pitted and
snipped dates</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">2 large eggs, beaten</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1/3 cup chopped
pistachios, preferably unsalted</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1/3 cup chopped
walnuts</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1/3 cup chopped
pecans</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. rum extract</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¾ cut shredded
coconut</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Combine
sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low
heat, stirring constantly, until the mixture thickens, is pale yellow in color,
registers at least 170°F and when a spoon is pulled through it, it leaves a
clear trail. This will take 6 – 14 minutes, depending on how hot your stove’s
medium-hot setting is.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Remove
from the heat; stir in pistachios, walnuts, pecans and rum extract. Let stand
until cool enough to handle, about 45 minutes.</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">With
damp hands, form mixture into 1-inch balls. Roll each ball in coconut. Place
the finished balls on a baking sheet lined with wax paper and store in the
refrigerator.</span></div>
Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-67888910359363461742012-12-17T19:00:00.000-07:002012-12-18T21:39:39.692-07:00Day 7 Recipe for 12 Tastes of ChristmasHarriet definitely out-did herself today! These Fuzzy Navel Balls were a huge hit! and who wouldn't enjoy a little orange/peach flavored Nila wafer rolled in powdered suger! They are light, refreshing and a new favorite of ours for sure!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VI5rsQpHJDM/UMva4Oj7SwI/AAAAAAAAAI8/16wGwYvy5vE/s1600/fuzzynavel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VI5rsQpHJDM/UMva4Oj7SwI/AAAAAAAAAI8/16wGwYvy5vE/s1600/fuzzynavel.jpg" /></a></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Day 7</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial Black"; mso-bidi-font-size: 12.0pt;">Fuzzy
Navel Balls</span></div>
<div class="MsoListParagraph">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 box vanilla Wafers, crushed</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 stick butter, melted</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 cup powdered sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">¼ cup undiluted frozen orange juice</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">1 Tbsp. Peach Schnapps</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">Mix all ingredients well. Form 1” balls. Rollin more powdered sugar.
Store in an airtight container and enjoy – warning these are wonderfully
addictive!</span></div>
<br />Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-82156411747797330592012-12-15T19:02:00.000-07:002012-12-18T21:39:27.213-07:00Tastes of Christmas Day 6 RecipeToday Harriet made her wonderful Chocolate Thumbprint cookies A little bit of chocolate heaven!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-u0PNN3qSS3Y/UMvZwOLUVfI/AAAAAAAAAI0/6oJQiDeqfXg/s1600/chocolate+thumbprints.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-u0PNN3qSS3Y/UMvZwOLUVfI/AAAAAAAAAI0/6oJQiDeqfXg/s1600/chocolate+thumbprints.jpg" /></a></div>
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<br />
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">Day 6 </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial Black"; mso-bidi-font-size: 12.0pt;">Chocolate
Thumb Prints</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">From: Fine Cooking</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">Almond Cookie Dough:</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ cup granulated
sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ tsp. table salt</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">4 oz. (3/4 cup)
whole almonds</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">12 oz. (1½ cup)
unsalted butter, cut in large chunks and slightly softened</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">4 tsp. pure vanilla
extract</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¼ tsp. pure almond
extract</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">3 cups bleached all-purpose
flour</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Process
the sugar and salt in a food processor until it looks powdery and a little
finer, 30 – 60 seconds. Add the almonds and process until they’re finely
chopped, about 20 seconds. Add the butter and the vanilla and almond extracts.
Pulse until the butter is smooth, scraping the bowl as necessary.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Add the
flour and pulse until a soft dough begins to form around the blade. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Transfer
dough to a large bowl and stir briefly with a rubber scraper to be sure it’s
evenly mixed.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Portion
the dough into equal thirds, each weighing about 11 oz.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">Chocolate
Thumbprints:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">Use 1/3 of the dough</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¼ cup coarse sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">2½ oz. bittersweet
chocolate, coarsely chopped</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">5 tsp. unsalted
butter</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Scoop a
generous teaspoonful of dough and shape into a 1-inch ball. Roll the ball in
the sugar and set it on a tray lined with waxed paper. Repeat to make 24
cookies.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Press a
thumb, dipped in flour, to create a depression into each ball. Cover and
refrigerate for at least 2 hours, preferably overnight.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Remove
cookies from refrigerator and arrange on an ungreased cookie sheet. Position
rack in center of the oven and heat to 325°F. Let the cookies sit at room
temperature while the oven heats. Bake cookies for 10 minutes. Gently redefine
the depressions if necessary. Rotate the sheet and continue to bake until the
tops are lightly colored and the bottoms are golden brown, another 8 – 12
minutes. Transfer to wire rack to cool completely.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Melt the
chocolate and butter over boiling water. Remove from heat when almost
completely melted. Stir until smooth. Spoon the filling into each depression.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">The remaining cookie
dough can be used to make Almond Sables or more Thumbprints.</span></div>
<br />Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-25510089916829389812012-12-14T18:59:00.000-07:002012-12-14T19:08:59.045-07:00Tastes of Christmas- Day 5 Recipe<div class="separator" style="clear: both; text-align: center;">
</div>
Today's cookies are Lemon Snowflakes- like lemon sugar cookies on lemon steroids- they are that good! You will definitely want to add these to your Christmas cookie repertoire!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UcOArDqEmc0/UMvYtBZrMQI/AAAAAAAAAIs/Q2Aje4DVSMY/s1600/lemon+snowflakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-UcOArDqEmc0/UMvYtBZrMQI/AAAAAAAAAIs/Q2Aje4DVSMY/s320/lemon+snowflakes.JPG" width="320" /></a></div>
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<br />
<div class="MsoNormal">
<span style="mso-bidi-font-weight: normal;">Day 5</span><b style="mso-bidi-font-weight: normal;"> </b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Lemon Snowflakes</b></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">From America’s Test Kitchen</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1½ cups all-purpose
flour</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ tsp. baking powder</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ tsp. salt</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ cup powdered sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1¼ cups granulated
sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">4 tsp. grated lemon
zest</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">2 tbsp. lemon juice</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">4 tbsp. unsalted
butter, melted and cooled</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">3 tbsp. vegetable
oil</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 large egg plus 1
large yolk</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. vanilla
extract</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Whisk
flour, baking powder and salt together in medium bowl. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Place
powdered sugar in a small bowl and set aside</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Process
granulated sugar and lemon zest in food processor until finely ground, about 30
seconds. Add melted butter, oil, lemon juice, egg and yolk, and vanilla and
process until pale and thickened, about 30 seconds. Transfer to bowl with flour
mixture and stir until incorporated. Cover bowl with plastic wrap and chill
until dough is firm, about 1 hour.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Roll 1½
tbsp. dough into balls, toss in powdered sugar, and space them 2 inches apart
on prepared sheets. Bake cookies, 1 sheet at a time, until cookies are cracked
and set on top but look moist within cracks, 10 to 12 minutes, rotating sheet
halfway through baking.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Let
cookies cool on sheets for 5 minutes. Transfer to wire rack and let cool
completely.</span></div>
<br />
<br />Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-73359176094453305712012-12-13T21:57:00.002-07:002012-12-13T21:57:32.150-07:00Day 4 of the Tastes of ChristmasToday's "Taste" was Pumpkin Brownies and they were SO good! If you can't get enough pumpkin pie at Thanksgiving these will keep you enjoying that taste into the Christmas season... and who doesn't love cream cheese frosting!<br />
Yum, yum yum!!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-bQXwgjL4xL4/UMqxhqwGOnI/AAAAAAAAAIc/pDyztLrbb18/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-bQXwgjL4xL4/UMqxhqwGOnI/AAAAAAAAAIc/pDyztLrbb18/s320/photo.JPG" width="320" /></a></div>
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<span style="mso-bidi-font-size: 12.0pt;">Day 4</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial Black"; mso-bidi-font-size: 12.0pt;">Pumpkin
Brownies</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">From: Stonewall Jackson Inn</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 - 15-ounce can
pumpkin</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 ¼ cups vegetable
oil</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">4 eggs</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 cup brown sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 cup granulated
sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">2 cups flour</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. baking soda</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. baking powder</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. cinnamon</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ tsp. allspice</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ tsp. salt</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">Cream Cheese Frosting- use your favorite recipe</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Preheat
oven to 350°F.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Beat
together eggs, oil, pumpkin, and sugars.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Stir in
remaining ingredients until evenly mixed.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Pour
into a greased and floured 9-by-13 inch baking dish.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Bake 30
minutes, or until center springs back when touched.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Cool and
top with whipped topping or cream cheese frosting.</span></div>
<span style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
</span>
<div class="MsoNormal">
<br /></div>
Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-3681223748579169122012-12-12T21:50:00.001-07:002012-12-12T21:51:05.046-07:00Cookie Recipe #3<div class="separator" style="clear: both; text-align: center;">
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Today's cookies was a Molasses Spice cookie- they are awesome- not to "spicy" not to sweet and awesome with hot apple cider.<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-l1W2CH8En0M/UMleHvIj2EI/AAAAAAAAAII/6AXxL151nKM/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-l1W2CH8En0M/UMleHvIj2EI/AAAAAAAAAII/6AXxL151nKM/s320/photo.JPG" width="320" /></a></div>
<div class="MsoNormal">
Day 3</div>
<div class="MsoNormal">
<span style="font-family: "Arial Black"; mso-bidi-font-family: "Apple Chancery";">Molasses Spice Cookies</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">2 dozen cookies</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">Americas Test Kitchen</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1/3 cup granulated
sugar, plus ½ cup for rolling</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">2 ¼ cup all purpose
flour</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 ½ tsp. ground
cinnamon</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 ½ tsp. ground
ginger</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. baking soda</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ tsp. ground cloves</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¼ tsp. ground
allspice</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¼ tsp. pepper</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¼ tsp. salt</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">12 Tbsp. unsalted
butter, softened</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1/3 cup packed dark
brown sugar</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 large egg yolk</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. vanilla
extract</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ cup molasses</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Adjust
oven rack to middle position and heat oven to 375°F. Line 2 baking sheets with
parchment paper.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Spread ½
cup sugar in shallow dish. In medium bowl, whisk flour, cinnamon, ginger,
baking soda, cloves, allspice, pepper and salt together. Using stand mixer beat
butter, brown sugar, and remaining 1/3 cup granulated sugar on medium speed
until light and fluffy, about 3 – 6 minutes. Beat in egg yolk and vanilla until
combined. Beat in molasses until incorporated, scraping down bowl as needed.
Reduce speed to low and slowly add flour mixture until combined. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Working
with 2 Tbsp. of dough at a time, roll into balls with wet hands, then roll in
sugar to coat. Space balls 2 inches apart on prepared sheets.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-bidi-font-size: 12.0pt;">Bake
cookies, 1 sheet at a time, until edges are set and beginning to brown but
centers are still soft and puffy, 10 to 12 minutes, rotating sheet halfway
through </span></div>
<div class="MsoListParagraphCxSpLast">
<span style="mso-bidi-font-size: 12.0pt;">baking.
Let cookies cool on sheets for 10 minutes. </span></div>
<br />
<br />Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-27357140218025248002012-12-11T23:07:00.002-07:002012-12-11T23:07:09.899-07:00Cookie Recipes- Part 2<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: left;">
Day 2 of our Tastes of Christmas goodies is Rugelach. These awesome little bites are easy to make and oooh so tasty!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Enjoy!</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AIFYnfQnzSM/UMgedg9YnLI/AAAAAAAAAH4/PifVf627zVk/s1600/IMG_0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-AIFYnfQnzSM/UMgedg9YnLI/AAAAAAAAAH4/PifVf627zVk/s320/IMG_0332.JPG" width="320" /></a></div>
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<div style="text-align: left;">
</div>
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<span style="font-family: "Arial Black";">Rugelach</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">32 cookies</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">From: Americas Test Kitchen</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
¼ cup sugar</div>
<div class="MsoNormal">
1 tsp. ground cinnamon</div>
<div class="MsoNormal">
1 package store-bought pie dough</div>
<div class="MsoNormal">
½ cup apricot jam</div>
<div class="MsoNormal">
1 cup walnuts, chopped fine</div>
<div class="MsoNormal">
½ cup golden raisins</div>
<div class="MsoNormal">
2 Tbsp. unsalted butter, melted</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Adjust oven racks to upper-middle and
lower-middle positions and heat oven to 375°F. Line two baking sheets with
parchment paper.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Mix sugar and cinnamon in small bowl. Roll each
dough round into 11” circle. Spread ¼ cup jam on top of each round, then
sprinkle each with ½ cup walnuts, ¼ cup raisins, and 1 tablespoon cinnamon
sugar.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Using a knife, evenly cut each dough round into
16 wedges. Starting at the wide end, roll up each wedge into crescent shape.
Space cookies 2 inches apart on prepared sheets, with pointed end underneath.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Brush each with melted butter and sprinkle with
the remaining cinnamon sugar on top. Bake until pale gold and slightly puffy,
about 30 minutes. Switch and rotate pans halfway through.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Let cookies cool on sheets for 5 minutes.
Transfer to wire rack and let cool completely, about 1 hour.</div>
</div>
Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-88748160248601137852012-12-11T09:12:00.004-07:002012-12-11T09:12:54.812-07:00Cookie Recipes- part 1Hello to all and Merry Christmas!<br />
We know many of you are following our 12 Tastes of Christmas at the store and would like to have the recipes for Harriet's superb cookies... so day by day I will be posting the recipes as Harriet gets them to me!<br />
Thanks for joining our fun and we hope you enjoy the cookies!<br />
<br />
Happy Holidays!<br />
Carrie<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AfDnoX7iqdM/UMdbRPGjIbI/AAAAAAAAAHo/NyPbznZkj0Y/s1600/IMG_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-AfDnoX7iqdM/UMdbRPGjIbI/AAAAAAAAAHo/NyPbznZkj0Y/s320/IMG_0331.JPG" width="320" /></a></div>
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<br />
<div class="MsoNormal">
Day 1</div>
<div class="MsoNormal">
<span style="font-family: "Arial Black";">Scandinavian Almond
Cookies</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">About 2½ dozen</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">From: Betty Crocker Kitchens</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cookies:</div>
<div class="MsoNormal">
1 pouch Betty Crocker sugar cookie mix</div>
<div class="MsoNormal">
1/3 cup softened butter</div>
<div class="MsoNormal">
1 egg</div>
<div class="MsoNormal">
2 Tbsp. flour</div>
<div class="MsoNormal">
1 tsp. almond extract</div>
<div class="MsoNormal">
3 tsp. milk</div>
<div class="MsoNormal">
1 cup sliced almonds</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Almond Glaze:</div>
<div class="MsoNormal">
1 cup powdered sugar</div>
<div class="MsoNormal">
¼ tsp. almond extract</div>
<div class="MsoNormal">
5 – 6 tsp. milk</div>
<div class="MsoNormal">
2 Tbsp. sliced almonds</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Heat oven to 375°F. In a large bowl, stir cookie
mix, butter, egg, flour, and extract until dough forms. Divide into 3 equal
parts; place on ungreased cookie sheets. Press each into 12 x 3-inch
rectangles. Note – dough will spread to about 5” so leave plenty of room
between logs.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Brush each rectangle with 1 tsp. of milk;
sprinkle each with 1/3 cup almonds. Bake 10 – 12 minutes or until edges are
light golden brown. Cool 1 minute; cut into 1-inch diagonal slices. Remove from
cookie sheet to wire rack. Cool completely, about 30 minutes.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>In small bowl, stir powdered sugar, ¼ tsp.
almond extract and 5 – 6 tsp. milk until desired consistency. Drizzle over
cookies. Sprinkle with 2 Tbsp. almonds.</div>
Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-51299537244844281662012-11-23T08:38:00.003-07:002012-11-23T08:38:59.407-07:00Today is the kick off to the holiday season! Well, actually yesterday was... we hope that everyone had a nice Thanksgiving with friends and family.<br />
Harriet and I had a lovely quiet afternoon of good food and a couple of board games. We also finalized our plans for moving around the decorating the store.<br />
We can't wait to share with you the final product. The grand unveiling will happen in Tuesday November 27th!<br />
Suffice it to say that there will not be a single bolt of fabric that is in the same location as it currently is once this move is all said and done!<br />
Carrie will keep you updated as the move progresses.<br />
But in the mean time, here are the hours we will be open this weekend so you can stock up on all those quilty gift items you may need for Christmas.<br />
<br />
Friday November 23- 10am - 5pm<br />
Saturday November 24- 10am - 3pm<br />
Monday November 26- Closed to complete remodel<br />
Tuesday November 27- Grand Reopening 10am!<br />
<br />
Look forward to seeing you!<br />
CarrieWelcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-39813416347936823292012-10-18T10:46:00.002-06:002012-10-18T10:46:33.705-06:00Just a quick update, we plan to write more very soon.<br />
For all of you who knew that Harriet had what she calls a "heart blip" with her health this time last year, we wanted to let you know that she is going absolutely great and truly this has been a "blip". Between her spirituality and an awesome doctor (Thank you, Mackenzie!) and her new eating routine of juicing and healthy meals from Dream Dinners- she is nearly back to normal heart function.<br />
Harriet just celebrated her 60th birthday and it was a real celebration this year.<br />
<br />
She is now getting ready to be in the studio and start writing Volume 5 of the Quilter's Academy series of books as well as designing a new line of reproduction fabrics! She has many other things on the back burners too... so stay tuned and we will keep you up to date.<br />
<br />
But in the meantime, we just want to pass along a heartfelt thank you for the prayers and well wishes this past year- it has meant a lot! <br />
<br />Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-12563484516961857482012-07-20T15:58:00.002-06:002012-07-20T15:58:28.393-06:00Summer is in full swing at Harriet's and we are gearing up for the big summer event- the 2012 Shop Hop.<br />
<br />
With the theme being Colorado wildflowers, you can bet we will have fun decorating the store for this event.<br />
Carrie went a little over board this year and has made three quilts for the occasion. A graphic bright colored one, a more pastel one, great for a fast kids/baby quilt, and a small wall hanging the really showcases the wildflowers from this years fabric. Be sure to stop in and pick up your passport today and make your plans to attend the Rocky Mountain Quilt Fever 2012 Shop Hop.<br />
<br />
We hope you enjoy them, and that you stop in and visit us at shop hop- or any time really- we're always glad to see you.<br />
<br />
<br />
As promised- Carrie will be sharing some of her "famous" boot camp recipes here and here is this months installment:<br />
<br />
<span style="font-size: large;"><b>Summer Gazpacheo</b></span><br />
Serves 4<br />
<br />
2 1/2 cups tomato juice<br />
1 cup finely diced tomatoes (peel if the skins are tough)<br />
1/2 cup finely chopped celery<br />
1/2 cup finely chopped cucumber (english cucumber is best)<br />
1/2 cup finely chopped green (or yellow) bell pepper<br />
1/2 cup finely chopped green onion<br />
3 tbsp white wine vinegar<br />
2 tbsp light taste olive oil<br />
1 clove of garlic, finely minced<br />
<br />
1/2 tsp Worcestershire sauce<br />
1/2 tsp salt <br />
1/2 tsp black pepper<br />
2 tsp chopped fresh flat-leaf parsley (reserve for serving) <br />
<br />
In a large glass mixing bowl mix together all the ingredients except the parsley. Cover and refrigerate overnight. To serve add 1/2 tsp of fresh parsley to the top of each bowl.<br />
Serve with work crusty bread and steak or is great as a light lunch all by itself.<br />
<br />
Enjoy!Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-22827447561237841672012-07-04T10:18:00.000-06:002012-07-04T10:18:16.296-06:00Happy Independence Day everyone!<br />
We hope that you have fun plans with your friends and family to celebrate this most important holiday for our nation. Let us read, remember and honor what those 56 men who signed the Declaration of Independence this day 236 years ago where setting into action...<br />
Below you will find the first two paragraphs as well as the last paragraph of this unique and amazing document that created this great country that we live in today.<br />
<br />
Happy 4th of July!<br />
<br />
<br />
<div class="heading">
IN CONGRESS, July 4, 1776.</div>
<b>The unanimous Declaration of the thirteen united States of America,</b><br />
When in the Course of human events, it becomes necessary for one
people to dissolve the political bands which have connected them with
another, and to assume among the powers of the earth, the separate and
equal station to which the Laws of Nature and of Nature's God entitle
them, a decent respect to the opinions of mankind requires that they
should declare the causes which impel them to the separation.<br />
We hold these truths to be self-evident, that all men are created
equal, that they are endowed by their Creator with certain unalienable
Rights, that among these are Life, Liberty and the pursuit of
Happiness.--That to secure these rights, Governments are instituted
among Men, deriving their just powers from the consent of the governed,
--That whenever any Form of Government becomes destructive of these
ends, it is the Right of the People to alter or to abolish it, and to
institute new Government, laying its foundation on such principles and
organizing its powers in such form, as to them shall seem most likely to
effect their Safety and Happiness. Prudence, indeed, will dictate that
Governments long established should not be changed for light and
transient causes; and accordingly all experience hath shewn, that
mankind are more disposed to suffer, while evils are sufferable, than to
right themselves by abolishing the forms to which they are accustomed.
But when a long train of abuses and usurpations, pursuing invariably the
same Object evinces a design to reduce them under absolute Despotism,
it is their right, it is their duty, to throw off such Government, and
to provide new Guards for their future security.<br />
<br />
We, therefore, the Representatives of the united States of America, in
General Congress, Assembled, appealing to the Supreme Judge of the world
for the rectitude of our intentions, do, in the Name, and by Authority
of the good People of these Colonies, solemnly publish and declare, That
these United Colonies are, and of Right ought to be Free and
Independent States; that they are Absolved from all Allegiance to the
British Crown, and that all political connection between them and the
State of Great Britain, is and ought to be totally dissolved; and that
as Free and Independent States, they have full Power to levy War,
conclude Peace, contract Alliances, establish Commerce, and to do all
other Acts and Things which Independent States may of right do. And for
the support of this Declaration, with a firm reliance on the protection
of divine Providence, we mutually pledge to each other our Lives, our
Fortunes and our sacred Honor.Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-5057868365417335262012-06-15T12:18:00.002-06:002012-06-15T12:18:38.686-06:00What's new here at Harriet's?<br />
Well, lots actually. We are jumping into technology in a very big way. If you have been following our emails and other posts, you will see that we have expanded how much we are on <a href="https://twitter.com/#%21/HarrietsTreadle">Twitter </a> and <a href="http://www.facebook.com/pages/Harriets-Treadle-Arts/129841580404403?ref=ts">Facebook</a>.<br />
We are also creating a <a href="http://www.youtube.com/user/HarrietsTreadleArts?feature=mhee">YouTube</a> channel where we will be able to post demonstration videos for some of the really great products we have in the store as well as how-to videos from our books: Quilter's Academy. There's nothing on it yet, but there will be very soon.<br />
<br />
We know this all seems overwhelming... we are right there with you! And if technology doesn't do anything for you, don't worry, we won't leave you in the dust... we are just exploring lots of different avenues to keep in contact with all our quilting friends and customers around the world.<br />
<br />
We hope you like what we are doing and look forward to sharing all the new developments with you as they come!<br />
<br />
Happy Quilting!<br />
Carrie HargraveWelcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com1tag:blogger.com,1999:blog-6575848722492108490.post-82161665694824768222012-06-13T10:06:00.002-06:002012-06-13T10:06:33.716-06:00Here's the new format for the blog posts.... once a week we will be posting recipes from Harriet or Carrie's personal collection... and if you have ever had the chance to have the food they make- well, you are in for a treat. We will also be posting ideas from Harriet and Carrie about anything quilty- fabric storage, new great gadgets they have found, etc.<br />
So be sure to join us- we will try and keep it fun and interesting!<br />
<br />Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-3452892511929152442012-06-13T09:54:00.001-06:002012-06-13T09:54:28.540-06:00Quilter's Academy Volume 4 is here, in stock and if you want to order or pick up your copy today, they are signed by the authors and ready to go. This, the 4th in the series of 6 books, takes you into 60° and 45° diamonds and teaches you how to make them accurately and will little fuss.<br />
We hope you enjoy this latest edition!Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0tag:blogger.com,1999:blog-6575848722492108490.post-48760644115575089852012-01-20T20:25:00.004-07:002012-01-20T20:28:19.843-07:00IT'S HERE!!!<br />The 2012 Winter- Spring class schedule is now online on Harriet's website.<br />click here to visit the schedule page now: <a href="http://www.harriethargrave.com/in-store-class-schedule.html">http://www.harriethargrave.com/in-store-class-schedule.html</a><br /><br />We have added tons of great new classes and revamped many of our regular offerings. We hope you enjoy reading through the schedule... but if you find something you want to take- check the dates and call as soon as you can- class fill quickly once the schedule is out- especially Harriet and Carrie's classes.<br /><br />We look forward to seeing you in the classroom soon!Welcomehttp://www.blogger.com/profile/03398485519236981051noreply@blogger.com0