2011 YEAR IN REVIEW

January: 

 Meyer Lemon Marmalade

February: 

 Heart Shaped Valentine Cherry Scones

March:

  Cheesecake

April:

 Pansy Tea Time

May: 

 Flowers in The Dining Room

June:

 Tea In The Garden

July: 

 Beatrix Potter Tea In The Garden

August: 

 Rose Vintage Tablecloth for 

Tea in the Garden

September:

Pumpkin Cookies

October:

  

Comfort Food on A Snowy Night

November:

Carl's Holiday Scones

December:

 Christmas Present

"CHRISTMAS PRESENT"

Christmas is always the time

to decorate the home.

Welcome to our home where the sights, smells and sounds of Christmas filling the air!  Time to celebrate the birth of our Lord Jesus!

This years tree is a White Fir like the last 2 years - this seems to be our favorite type of tree.

In a way "Hark The Herald

Angels" seems like a good theme

here at our house.  It is also a

perfect time to enjoy Old

Country Roses china.

I love Nicole Sayre and added

 a new angel to my collection.

When we come home each evening, the

first thing we do is fire

up our wood burning stove.

These decorations may be

a little over the top but they

sure bring me joy.

A TIME TO BAKE

If there ever was a time to bake and

cook that would be now at Christmas

time.  The house should smell delightful

and there should me Christmas

music filling the air.

We had an event at my store

so I made numerous dishes like

this Cranberry Apple Crisp.

And we always have English Trifle:

Sugar Cookies with Ribbon Candy below:

Sugar Cookies with Ribbon Candy: You will need to purchase one box of ribbon Candy!

Ingredients: 1 cup of butter, 1 tsp vanilla,1 ½ cups of sugar ( in high alt.

Decrease 1 1/2 Tb), 3 eggs, 3 1/2 cups sifted flour, 2 tsp cream of tartar,

1 tsp soda (in high alt reduce ¼ tsp), ½ tsp salt

This recipe will make 24 large or 36 med-large cookies or more smaller!

Preheat oven to 375 degrees (400 high alt)

Cream butter & vanilla and add sugar gradually till fluffy.  Add eggs

One at a time and beat after each.  Sift dry ingredients together.

Add this to creamy mix.  Chill for about 30 minutes

Roll on floured surface –sprinkle with candy which

Has been crushed with a mallet.

Cut to desired shapes and bake on ungreased sheet for

About 8 minutes.  No need for icing here as the

Candy makes each cookie colorful!

Bernideen’s Aspen Mulling Spice

Apple Cranberry Crisp

For the Filling you will need:

1 Carton Original Aspen Mulling Spices, 5 Large Granny Smith Apples or other baking apples, peeled, cored and sliced, 1 cup chopped cranberries, 2 Tb Light Brown sugar, 2 Tb melted butter

For the Topping you will need:

1 ¼ cups all purpose flour, 1 cup rolled oats, ½ cup granulated sugar, ½ cup packed light brown sugar, 1 ½ sticks of cold unsalted butter, cut into bits.

Preheat the oven to 350 degrees.  Make the filling by combining ingredients in bowl and put into 9 x 12 Rect ovenproof dish which has been buttered.

To make the topping:  Combine all ingredients until crumbly and sprinkle over first mixture. I like pushing some of it down into the filling too! Bake 35- 40 minutes – watch for browning Let cool – it will thicken as it cools! 

Olde English Trifle

made with English Devon Custard

In a glass bowl or compote layer the following:

Split lady fingers turned sideways around the edge of the glass bowl or cubes of pound cake, fresh fruit of your choice or according to seasonal availability, raspberry jam and Devon Custard (repeat layers again to the top)

At the top of the bowl, pile on the lovely

**whipping cream (cool whip could work too) – maybe maraschino cherries on the very top!

**To 2 cups whipping cream – whip in ¼ cup of powdered sugar till stiff