Sunday, December 04, 2016

Thursday, December 01, 2016

November Progress and December Goals

Again, not as much stitching as I would have liked, but I will take what I can get.  I only have one piece left to finish for the crazy January Challenge, so that will be my focus for December.  Meanwhile, I am gathering a list for the 2017 crazy January starts..........


November
WISPS:
10 hours on Rocky Mountain Christmas  
Antique Map and Needlebook
Heirloom Christmas Sampler
Oveture II 

In Progress
4 person RR Marguerite’s
Mini Embellishment Project 
French Alphabet Sampler page 3 
April flower of the month

Crazy January starts (28 new starts in January)
Justin’s Birth Sampler  finished
Landon’s Stocking  worked on it

Future New starts
Crystal Violets
Peter’s stocking
Mark & Karen’s wedding sampler
Tony & Melissa’s wedding sampler
Carnival
Walking on Water’s Edge
November Joyful World
December Joyful World
Small bargello ball  worked on it
4 cardinal ornaments finished
 
December
WISPS:
10 hours on Rocky Mountain Christmas  
Antique Map and Needlebook
Heirloom Christmas Sampler
Oveture II 

In Progress
4 person RR Marguerite’s
Mini Embellishment Project 
French Alphabet Sampler page 3 
April flower of the month
Small bargello ball 

Crazy January starts (28 new starts in January)
Landon’s Stocking 

Future New starts
Crystal Violets
Peter’s stocking
Mark & Karen’s wedding sampler
Tony & Melissa’s wedding sampler
Carnival
Walking on Water’s Edge
November Joyful World
December Joyful World
 

Wednesday, November 30, 2016

WIP Wednesday

This is the Santa Train Stocking I should have been working on all year.....well I was doing well until I hit a stitching slump, and now here it is only a short time until Christmas.  Still hoping to get it done in 2016!

Sunday, November 27, 2016

Sunday, November 20, 2016

Adventures in Baking

This week's adventures in baking found me making a Chocolate Bourbon Pecan Pie...well, I made
two.....  my Saturday taste tester group has become quite large, and one pie just wasn't going to be enough!   It turned out rather yummy, and I was told "don't change a thing!"

So, here is the recipe:





This pie is best when it is made a day ahead so that it has time to cool and fully set. Once cooled, wrap with plastic wrap and leave at room temperature until served and refrigerate remaining pieces.

Ingredients Serves:10-12 servings

Prep time:10 mins, Cook time:60 mins, Total time:1 hour 10 mins

·         1 9-inch pie crust (store-bought or homemade)

·         1 cup granulated sugar

·         1 cup light corn syrup

·         ½ cup butter (1 stick)

·         4 large eggs, beaten

·         ¼ cup bourbon

·         1 teaspoon vanilla extract

·         ¼ teaspoon salt

·         6 ounces semi-sweet chocolate chips (approximately 1 cup)

·         1 cup chopped pecans

Instructions

1.     Preheat oven to 325 degrees F. Line a deep dish pie plate with the pie crust, set aside.

2.     Combine sugar, corn syrup and butter in a saucepan. Stirring constantly, cook over medium heat until butter melts and sugar completely dissolves. Remove from heat and cool slightly.

3.     In a large bowl, combine egg, bourbon, vanilla and salt. Mix thoroughly. Very slowly pour cooled sugar mixture into egg mixture, whisking constantly so that the heat from the sugar mixture doesn’t cook the egg mixture. Add the chocolate chips and pecans and stir to mix well.

4.     Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes or until set and golden on top.

5.     Serve warm or chilled.

 


Saturday, November 19, 2016

...and More Jam....

Perhaps I need an intervention!  I made more Christmas Jam this week.  Why, because I had some left over cranberries that I wanted to use up, and because the Christmas Jam has become my new favorite!

Tuesday, November 08, 2016

A Finish!

I finished this one over the weekend, well actually, right before I left the retreat on Sunday afternoon!  This is the Superheroes Alphabet for my little Justin.  Second time I have stitched this piece.