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Monday, April 30, 2012

♥ I've been a busy little bee! ♥

I seem to always be running behind. I don't know what my problem is. I suppose I pile too much "stuff" to do on my calendar and can't get it done. I suppose I need some "time management" classes, but who has the time for that? LOL

I have been busy as a bee making tea balls! I shared a week ago about the wholesale order I had going to Canada and thought I would share those with you. :)


Quite a few, wouldn't you say? :) And of course I had tea-themed earrings to make too.


Needless to say, I have been running behind in my Etsy shop, so I've been busy the last week making teaballs and the medical alert bracelets too. Not enough hours in the day! ;) It's a good problem to have!

 SHERI :-)


Sunday, April 29, 2012

♥ Frosted Molasses Cookies ♥

Ingredients:
•1 cup butter, softened
•1 cup packed brown sugar
•2 eggs
•1 cup dark molasses
•1 teaspoon vanilla extract
•4-1/2 cups all-purpose flour
•1 tablespoon ground ginger
•1 tablespoon ground cinnamon
•2 teaspoons baking soda
•1 teaspoon salt
•1/4 teaspoon ground allspice
•1 cup buttermilk

FROSTING:
•1/4 cup shortening
•1/4 cup butter, softened
•1/2 teaspoon vanilla extract
•2 cups confectioners' sugar
•1/4 teaspoon ground ginger
•4 teaspoons 2% milk
•Colored sprinkles, optional

Directions:
•In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, molasses and vanilla. Combine the flour, ginger, cinnamon, baking soda, salt and allspice; add to creamed mixture alternately with buttermilk, beating well after each addition.

• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool.

• For frosting, in a small bowl, cream shortening and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar and ginger. Add milk; beat until light and fluffy. Spread over cookies. Decorate with sprinkles if desired. Store in an airtight container.

Yield: 7-1/2 dozen.

~~Taste of Home December/January 2006~~

Friday, April 27, 2012

♥ Chilly Peanut Butter Pie ♥

Ingredients:
•1 carton (8 ounces) frozen whipped topping, thawed, divided
•1 graham cracker crust (9 inches)
•1/2 cup strawberry jelly or jam
•1 cup cold milk
•1 package (3.4 ounces) instant vanilla pudding mix
•1/2 cup peanut butter

Directions:
•Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly.

• Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.

Yield: 6-8 servings.

~~Quick Cooking May/June 2001~~

Monday, April 23, 2012

♥ Basil Marmalade Scones ♥

Ingredients:
•2 cups all-purpose flour
•3 tablespoons sugar
•2 teaspoons baking powder
•1/2 teaspoon salt
•3 tablespoons cold butter
•3 tablespoons minced fresh basil or 1 tablespoon dried basil
•2 eggs
•1/3 cup fat-free milk
•1/3 cup orange marmalade

Directions:
•In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in basil. Whisk eggs and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 5 times.

• Divide dough in half. Transfer one portion to a baking sheet coated with cooking spray. Pat into a 7-in. circle. Spread marmalade to within 1/2 in. of edge. Pat remaining dough into a 7-in. circle. Place over marmalade; seal edges. Cut into eight wedges, but do not separate.

• Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Yield: 8 scones.

~~Healthy Cooking June/July 2010~~

Saturday, April 21, 2012

♥ Gluten-Free Angel Food Cake ♥

Ingredients:
•1-1/2 cups egg whites (about 10)
•3/4 cup plus 1/2 cup sugar, divided
•1/4 cup cornstarch
•1/4 cup white rice flour
•1/4 cup tapioca flour
•1/4 cup potato starch
•1-1/2 teaspoons cream of tartar
•3/4 teaspoon salt
•3/4 teaspoon vanilla extract
•Assorted fresh fruit, optional

Directions:
•Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.

• Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

• Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

• Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.

Yield: 16 servings.

~~Healthy Cooking June/July 2010~~

Thursday, April 19, 2012

♥ Apple Caramel Cake ♥

Ingredients:
•1-1/2 cups canola oil
•1-1/2 cups sugar
•1/2 cup packed brown sugar
•3 eggs
•3 cups all-purpose flour
•2 teaspoons ground cinnamon
•1 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon ground nutmeg
•3-1/2 cups diced peeled apples
•1 cup chopped walnuts
•2 teaspoons vanilla extract

CARAMEL ICING:
•1/2 cup packed brown sugar
•1/3 cup half-and-half cream
•1/4 cup butter, cubed
•Dash salt
•1 cup confectioners' sugar
•Chopped walnuts, optional

Directions:
•In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.

• Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

• In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired.

Yield: 12-16 servings.

~~Taste of Home October/November 1994~~

Tuesday, April 17, 2012

♥ Lemon Dreams ♥

Ingredients:
•1 cup butter, softened
•1/3 cup confectioners' sugar
•1 teaspoon vanilla extract
•1-2/3 cups all-purpose flour

FILLING:
•2/3 cup sugar
•1-1/2 teaspoons cornstarch
•1 teaspoon grated lemon peel
•1/4 teaspoon salt
•1 egg, beaten
•3 tablespoons lemon juice
•1 tablespoon butter, melted
•Confectioners' sugar, optional

Directions:
•In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Cover and refrigerate for 30 minutes or until easy to handle.

• Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.

• Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

• For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool.

• Spoon 1/2 teaspoonful into each cookie. Dust with confectioners' sugar if desired.

Yield: 3 dozen.

~~Best of Country Cookies~~

Sunday, April 15, 2012

♥ Strawberry Marmalade ♥

Ingredients:
•2 medium oranges
•2 medium lemons
•1/2 cup water
•1/8 teaspoon baking soda
•1 quart ripe strawberries, crushed
•7 cups sugar
•1 pouch liquid fruit pectin (half of a 6-ounce package)

Directions:
•Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.

• Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes.

• Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Carefully ladle into hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles; wipe rips and adjust lids. Process for 10 minutes in a boiling-water canner or store in the freezer. Serve with toast or biscuits.

Yield: about 10 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

~~Country Extra May 1994~~

Friday, April 13, 2012

♥ Easy Orange-Lemon Cake ♥

Ingredients:
•1 package (18-1/4 ounces) lemon cake mix
•1 package (3 ounces) orange gelatin
•2/3 cup water
•2/3 cup canola oil
•4 eggs

ICING:
•1 cup confectioners' sugar
•3 to 4 teaspoons orange juice

Directions:
•In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.

• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

• Combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cake.
Yield: 12 servings.

Wednesday, April 11, 2012

♥ My First Wholesale Order! ♥

I am feeling quite good today! I had a business owner in Canada email me about doing a wholesale order of my teaballs & earrings for her shop. Who me? Why, I'd be delighted to!

I was hoping, before our economy went south, to approach several tea shops in our area about my selling teaballs and tea-themed jewelry. Now there isn't one left within a 200 mile radius of me! So sad.

So I am anxiously awaiting my order of 50 teaballs to arrive so I can get started. It felt so humbling that someone would choose me from the few teaball'ers I've seen listing there. It was also exciting to get that bit of validation that I'm on the right path here. :)

So I'm choosing beads and charms and making the 10 pairs of earrings while I await the arrival of a big box of teaball infusers! ;) I just feel so happy and thankful I had to share my good news!

♥ Easy Blueberry Cheesecake ♥

Ingredients:
•1/3 cup all-purpose flour
•1/4 cup old-fashioned oats
•1/4 cup packed brown sugar
•2 tablespoons chopped walnuts
•3 tablespoons cold butter, cubed

FILLING:
•2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
•1/3 cup sugar
•1 egg
•1/4 cup sour cream
•1 tablespoon lemon juice
•1/2 teaspoon grated lemon peel

SAUCE:
•1/3 cup seedless raspberry jam
•2 cups fresh blueberries

Directions:
•In a food processor, combine the flour, oats, brown sugar and walnuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges are lightly browned.

• Meanwhile, for filling, in a food processor, combine the filling ingredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours.

• In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut dessert into squares; top with blueberry sauce. Refrigerate leftovers.

Yield: 9 servings.

~~Cooking for 2, Summer 2008~~

Monday, April 9, 2012

♥ Cranberry Crumb Cake ♥

Ingredients:
•1 cup all-purpose flour
•1/2 cup plus 1/3 cup sugar, divided
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 egg, lightly beaten
•1/2 cup fat-free milk
•1 tablespoon orange juice
•1 tablespoon canola oil
•1/4 teaspoon almond extract
•2 cups fresh or frozen cranberries, chopped
•TOPPING:
•1/4 cup all-purpose flour
•3 tablespoons sugar
•2 tablespoons cold butter

Directions:
•In a large bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Combine the egg, milk, orange juice, oil and extract; stir into dry ingredients. Spoon into an 8-in. square baking dish coated with cooking spray. Combine cranberries and remaining sugar; spoon over batter.

• For topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries. Bake at 375° for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers.

Yield: 9 servings.

~~Light & Tasty April/May 2002~~

Saturday, April 7, 2012

♥ Pineapple Layer Cake ♥

Got alot of cooking to do for Easter? This cake is easy and quick and tastes scrumptous! :)

Ingredients:
•1 package (18-1/4 ounces) yellow cake mix
•1 can (11 ounces) mandarin oranges, drained
•1 can (20 ounces) unsweetened crushed pineapple, drained
•1 package (3.4 ounces) instant vanilla pudding mix
•1 package (12 ounces) frozen whipped topping, thawed

Directions:
•Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans.

• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

• Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.

Yield: 12 servings.

~~Quick Cooking, May/June 2000~~

Thursday, April 5, 2012

♥ Gluten-Free Carrot Cake ♥

Ingredients:
•1-1/2 cups sugar
•2 cans (8 ounces each) unsweetened crushed pineapple, drained
•4 eggs
•3/4 cup reduced-fat mayonnaise
•1-1/2 cups white rice flour
•1/2 cup potato starch
•1/2 cup soy flour
•2 teaspoons baking soda
•2 teaspoons ground cinnamon
•1 teaspoon xanthan gum
•1/2 teaspoon ground ginger
•1/4 teaspoon salt
•3-1/4 cups shredded carrots
•1 cup flaked coconut

•FROSTING:
•4 ounces reduced-fat cream cheese
•1/4 cup reduced-fat butter, softened
•2-1/2 cups confectioners' sugar
•3/4 teaspoon grated orange peel
•1/4 teaspoon vanilla extract

Directions:
•In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut.

• Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

• For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange peel and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.

Yield: 20 servings.

Editor’s Note: This recipe was tested with Land O'Lakes light stick butter.


~~Healthy Cooking April/May 2008~~

Tuesday, April 3, 2012

♥ Lemon Coconut Cake ♥

We always had coconut cake for Easter and I think the lemon frosting in this cake sounds perfect! :)

Ingredients:
•5 egg whites
•3/4 cup shortening
•1-1/2 cups sugar
•1-1/2 teaspoons vanilla extract
•2 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt
•1 cup milk

•FILLING:
•3/4 cup sugar
•2 tablespoons cornstarch
•Dash salt
•3/4 cup cold water
•2 egg yolks
•3 tablespoons lemon juice
•1 tablespoon butter

•FROSTING:
•3/4 cup shortening
•3-3/4 cups confectioners' sugar
•1 teaspoon vanilla extract
•1/3 cup water
•1-1/4 cups flaked coconut

Directions:
•Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture.

• Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

• In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature.

• In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

Yield: 12-14 servings.

~~Taste of Home, April/May 2006~~

Sunday, April 1, 2012

♥ Crumb Cake ♥

Ingredients:
•1/2 cup shortening
•1 cup sugar
•2 cups all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon salt
•1 cup buttermilk
•Confectioners' sugar

Directions:
•In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition.

• Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

Yield: 8 servings.

Note: Wrap pieces of cake individually and freeze for a quick dessert.

~~Reminisce, October 1997~~