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Oddz n Endz as much as we did finding them.
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name/title above the picture to view the contributors site/shop/store.
Thursday, June 10, 2010
Tuesday, June 8, 2010
Oddz n Endz IV
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Oddz n Endz as much as we did finding them.
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Monday, June 7, 2010
Oddz n Endz Part III
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Oddz n Endz as much as we did finding them.
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An Elegant Affair
Sew Happy Designs
Batty's Bath
Charms n Things
Into the Dawn Designs
Studio DTQ
Willow Walker Designs
C Newcomb's Wood Work
Elfling Creations
Zur Designs
An Elegant Affair
Sew Happy Designs
Batty's Bath
Charms n Things
Into the Dawn Designs
Studio DTQ
Willow Walker Designs
C Newcomb's Wood Work
Elfling Creations
Zur Designs
Sunday, June 6, 2010
Boston Cream Cake
4 eggs, separated
1 c sugar
4 T hot water
1 cup flour
1 t baking powder
1/8 t salt
1 t vanilla
Custard filling:
3 egg yolks
2 T flour
1 T cornstarch
½ cup confectioners sugar
2 c (500 ml) milk
2 T butter
Beat egg yolks and sugar until thick and light yellow colored. Add water and sifted dry ingredients. Stir in vanilla.
Beat egg whites until stiff. Fold into mixture.
Butter and flour two 8 inch cake tins Pour in cake mixture and bake in a 350°F (180°C) oven for twenty minutes. Cool
In the top of a double boiler, mix together the egg yolks, flour, cornstarch, sugar, milk and butter. Place over simmering water and cook, stirring constantly, until mixture is thick and smooth. Cool.
Spread custard between the two layers and sprinkle confectioners' sugar on top.
Serves 6-8
1 c sugar
4 T hot water
1 cup flour
1 t baking powder
1/8 t salt
1 t vanilla
Custard filling:
3 egg yolks
2 T flour
1 T cornstarch
½ cup confectioners sugar
2 c (500 ml) milk
2 T butter
Beat egg yolks and sugar until thick and light yellow colored. Add water and sifted dry ingredients. Stir in vanilla.
Beat egg whites until stiff. Fold into mixture.
Butter and flour two 8 inch cake tins Pour in cake mixture and bake in a 350°F (180°C) oven for twenty minutes. Cool
In the top of a double boiler, mix together the egg yolks, flour, cornstarch, sugar, milk and butter. Place over simmering water and cook, stirring constantly, until mixture is thick and smooth. Cool.
Spread custard between the two layers and sprinkle confectioners' sugar on top.
Serves 6-8
Saturday, June 5, 2010
Summer Ham and Egg Salad Sandwiches
½ cup chopped fully cooked ham
½ cup chopped broccoli florets
½ cup chopped celery
½ cup mayonnaise or salad dressing
1 Tbs chopped fresh chives
2 tsp chopped fresh or 3/4 teaspoon dried marjoram leaves
¼ tsp onion salt
3 hard-cooked eggs, chopped
Lettuce leaves
8 slices herb or whole wheat bread
In medium bowl, mix all ingredients except lettuce and bread.
Place lettuce leaf on 4 of the bread slices. Spoon egg mixture onto lettuce. Top with remaining bread.
Friday, June 4, 2010
Oddz n Endz Part II
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Oddz n Endz as much as we did finding them.
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name/title above the picture to view the contributors site/shop/store.
The Retro Diva
Thursday, June 3, 2010
Oddz n Endz Part 1
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Wednesday, June 2, 2010
Fresh Strawberry Tarts
Crust
1 box refrigerated pie crusts, softened as directed on box
¾ teaspoon sugar
Filling
2½ cups sliced strawberries
½ cup strawberry glaze
6 Tbs hot fudge ice cream topping, heated
1/3 cup frozen (thawed) whipped topping
Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.
High Altitude (3500-6500 ft): Bake at 450°F 5 to 6 minutes.
1 box refrigerated pie crusts, softened as directed on box
¾ teaspoon sugar
Filling
2½ cups sliced strawberries
½ cup strawberry glaze
6 Tbs hot fudge ice cream topping, heated
1/3 cup frozen (thawed) whipped topping
Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.
High Altitude (3500-6500 ft): Bake at 450°F 5 to 6 minutes.
Tuesday, June 1, 2010
Welcome June
by Essie L Mariner
May has come in all her splendor,
Bright blue skies and zephyr breeze;
In her hands are gifts abudnant,
Priceless jewels sure to please,
Lilies, phlox, and purple lilacs,
Larkspur, pinks, and mignonette,
Sweet peas, pansies, and carnations,
Asters, dogwood, violets.
Ofttimes June will, condescending,
Lend May first bloom of the rose;
May can then boast of this prowess,
More than half the flowers that grow.
May has come in all her splendor,
Bright blue skies and zephyr breeze;
In her hands are gifts abudnant,
Priceless jewels sure to please,
Lilies, phlox, and purple lilacs,
Larkspur, pinks, and mignonette,
Sweet peas, pansies, and carnations,
Asters, dogwood, violets.
Ofttimes June will, condescending,
Lend May first bloom of the rose;
May can then boast of this prowess,
More than half the flowers that grow.
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