Thursday, December 30, 2010

Happy New Year to My Blog Followers

“May your thoughts be as glad as the shamrocks, may your heart be as light as a song, may each day bring you bright, happy hours that stay with you all the year long.”  (A friend posted this on her Facebook page. I like it :))

Monday, December 27, 2010

Nubby Rustic Scarf

My sister's birthday present

Sunday, December 26, 2010

A new batch of homespun yarn


Latest skein drying

I love snow :)

Paper Whites Testing Out My New Camera

Christmas at our House

Prairie Schooler Annual Santa

Made several years ago

Older Counted Cross Stitch Christmas Tree Decorations

Made in 1987 when my eyes were much better :)

Baked Apple

Baked Apples from Gooseberry Patch Christmas

1/3 cup golden raisins
1/3 cup dark raisins
1/4 cup water
2 T. bourbon
6 tart apples
4 T. butter
2 T. all purpose flour
1/2 cup brown sugar packed
1/2 t. vanilla extract

Preheat oven to 425 degrees.
In small saucepan, combine raisins, water and bourbon.
Cook over low heat, stirring occasionally, until the raisins plump up.
Remove from heat. Core apples and peel about half way down.
Spoon raisins into the center of each apple.
In small saucepan, melt butter; stir in flour until smooth. 
Stir in brown sugar and vanilla; spread over apples.
Bake 15 minutes or until crust is set. Reduce temperature to 350.
Continue baking for approx. 30 minutes untils apples are tender.

Cored apples stuffed with sweetened raisins

Coated with sugar

One bad apple  :)

Saturday, December 25, 2010

Honey Glazed Potatoes

2 1/2 lbs. of new potatoes cut into quarters
1/2 cup butter or margaraine
1/4 cup water
2 T. honey
1 t. salt
1/4 t. ground black pepper

In large saucepan or Dutch oven, cover potatoes with salted water.
Bring to a boil and cook until potatoes are tender. Drain.
In a large skillet, melt butter over medium heat.
Stir in water, honey, salt and pepper.
Stirring occasionally, cook one layer of potatoes 10 to 12 minutes or until brown. 
Transfer to serving dish and cover with aluminum foil to keep warm.
 Repeat for remaining potatotes. Servie warm.

Friday, December 24, 2010

Gingered Fruit Salad

From Leisure Arts Spirit of Christmas Book IV

1 20 oz. can of pineapple chunks drained
1 package 16 oz. frozen unsweetened peach slices thawed
1 C. coursely chopped fresh pear (about 1 medium)
1 C. coursely chopped apple (about 1 medium)
1/4 cup honey
2 T. orange juice concentate thawed
2 t. ground ginger

In a large bowl, combine first 4 ingredients.  In a small bowl, stir together remaining ingredients. Pour over fruit and toss until well blended. cover and refrigerate 8 hours or overnight. Serve chilled. 
Approx. 8 servings.