Wednesday, September 30, 2009
Monday, September 28, 2009
Stormy weather
Scary stormy weather last night. Lying in bed, I could see the constant flashes of lightning going on and off like flash bulbs. Kind of like heat lightning, but no heat. I was in bed early as usual because I get up with the chickens! At ten o'clock, my husband woke me and the dogs and said we needed to head for the basement. The sirens were blaring! We got downstairs, dogs and all, and the storm passed, short-lived, thank goodness.
Sunday, September 27, 2009
Creative Spirits!
Saturday, September 26, 2009
Company coming!
My cousin and her husband, who live in Indiana, will be coming for the day today. We look forward to the visit as we have not seen them in a while. I decided to make a good fall supper of pot roast, mashed potatoes and gravy, and our farmer still has corn on the cob and fresh tomatoes. For dessert, I am making "Frosted Lemon Bars". They are quite yummy and so thought I'd share the recipe with you.
Frosted Lemon Bars
Crust:
2 cups Corn Flakes cereal, crushed to 1 cup (sometimes I use Special K)
1 cup flour
1/3 cup firmly packed brown sugar
1/3 cup butter, softened
Bars:
2 Tablespoons flour
1/4 teaspoon salt
2 eggs, slightly beaten
1 cup firmly packed brown sugar
1-1/2 cups shredded coconut
1/2 teaspoon vanilla
1 cup chopped nuts
Lemon Icing:
1 cup powdered sugar
1 Tablespoon butter, melted
1 Tablespoon lemon juice
Crust: Combine corn flakes, flour, brown sugar and butter; mix well. Press evenly in bottom of 13x9 inch pan. Bake at 275 degrees for 10 minutes. Removed baked crust from oven and set aside.
Bars: Mix together the 2 Tablespoons flour and 1/4 teaspoon salt. Set aside
Combine eggs, brown sugar, coconut and vanilla in mixing bowl, beat well. Add flour-salt mixture and nuts, mix well. Spread over baked crust.
Return to oven and bake at 350 degrees for 20 minutes or until bars are lightly browned.
Icing: Combine powdered sugar, melted butter and lemon juice; beat until smooth. After bars are baked and still warm, frost with icing. (doesn't have to cover the entire top; put dollops of icing on here and there and spread a little. It kind of melts a little) Cool and cut into bars.
Frosted Lemon Bars
Crust:
2 cups Corn Flakes cereal, crushed to 1 cup (sometimes I use Special K)
1 cup flour
1/3 cup firmly packed brown sugar
1/3 cup butter, softened
Bars:
2 Tablespoons flour
1/4 teaspoon salt
2 eggs, slightly beaten
1 cup firmly packed brown sugar
1-1/2 cups shredded coconut
1/2 teaspoon vanilla
1 cup chopped nuts
Lemon Icing:
1 cup powdered sugar
1 Tablespoon butter, melted
1 Tablespoon lemon juice
Crust: Combine corn flakes, flour, brown sugar and butter; mix well. Press evenly in bottom of 13x9 inch pan. Bake at 275 degrees for 10 minutes. Removed baked crust from oven and set aside.
Bars: Mix together the 2 Tablespoons flour and 1/4 teaspoon salt. Set aside
Combine eggs, brown sugar, coconut and vanilla in mixing bowl, beat well. Add flour-salt mixture and nuts, mix well. Spread over baked crust.
Return to oven and bake at 350 degrees for 20 minutes or until bars are lightly browned.
Icing: Combine powdered sugar, melted butter and lemon juice; beat until smooth. After bars are baked and still warm, frost with icing. (doesn't have to cover the entire top; put dollops of icing on here and there and spread a little. It kind of melts a little) Cool and cut into bars.
Friday, September 25, 2009
Drawing continued...
Thursday, September 24, 2009
Wednesday, September 23, 2009
Wednesday's collage class
A really nice day seeing my class. They are finishing this project faster than ever. I think next week, the fourth week of the session, most will be completed. I will present a new project for the last two weeks. These gals are gems and I am happy to know them. Lunchtime and I brought my fresh mozzarella, a plum tomato and a spring of basil from my garden. Add a little balsamic vinegar and it's a yummy little salad. Had lunch with my good friend and quilting teacher, Denise. Then on to quilting class in the afternoon. I am one step away from finishing my Thanksgiving runner!
Tuesday, September 22, 2009
Fall Leaves
Monday, September 21, 2009
Things
Okay. Here goes. You may find this silly, but I just have to do it. http://www.aprilsthings.blogspot.com/ . Some "things" are just too important. And you never know when something seen will bring back a memory for someone else. I hope it does for you.
Critters!
I have to tell you that I was going to put this story on my other newer blog, but I can't understand how to put pictures on there yet. I am wondering if it is as user friendly as blogger is. I think it will be all about memories anyway. We'll see if it happens.
Sunday, September 20, 2009
Eggplant Parmigiana
Remembering to pass on this wonderful recipe that Suz asked for. I found it in the newspaper in October of 1975. I love this version best!
Eggplant Parmigiana
(four to six servings)
2 medium eggplants
2 cans (1 pound each) stewed tomatoes
2 teaspoons each: flour, sugar
1 teaspoon each: garlic powder, salt, paprika
1/8 teaspoon each: pepper, basil
1 package (8 ounces) sliced mozzarella cheese
1/2 cup grated parmesan cheese
Cut unpeeled eggplants into 1/2 inch slices. Simmer, covered, in small amount of boiling salted water 10 minutes. Drain. Combine tomatoes, flour, sugar, garlic powder, salt, paprika, pepper, and basil in a 2-quart saucepan. Cook over medium high heat until slightly thickened. In lightly greased 2 quart baking dish, layer eggplant, mozzarella, and tomato mixture; top with parmesan. Bake at 350 degrees 30 minutes, or until slightly browned.
Mangia!
Eggplant Parmigiana
(four to six servings)
2 medium eggplants
2 cans (1 pound each) stewed tomatoes
2 teaspoons each: flour, sugar
1 teaspoon each: garlic powder, salt, paprika
1/8 teaspoon each: pepper, basil
1 package (8 ounces) sliced mozzarella cheese
1/2 cup grated parmesan cheese
Cut unpeeled eggplants into 1/2 inch slices. Simmer, covered, in small amount of boiling salted water 10 minutes. Drain. Combine tomatoes, flour, sugar, garlic powder, salt, paprika, pepper, and basil in a 2-quart saucepan. Cook over medium high heat until slightly thickened. In lightly greased 2 quart baking dish, layer eggplant, mozzarella, and tomato mixture; top with parmesan. Bake at 350 degrees 30 minutes, or until slightly browned.
Mangia!
Saturday, September 19, 2009
Music Dogs Love
Friday, September 18, 2009
The Fabric Stash
Thursday, September 17, 2009
Thursday is for drawing and painting
Friendship
I have always been in love with the violin, ever since I was introduced to it in grammar school, resisted practicing as many youngsters do, and it was put on the wayside. Now, when I hear the music of the strings, it brings tears to my eyes. The other evening when it was getting late and I was getting sleepy, waiting to take the dogs out for the last time, and with lack of anything better to do, I turned on the television and on channel 11 there was a wonderfully handsome young violinist in concert. His name is David Garrett. The concert was "Live in Berlin". He plays everything from Mozart to Metallica. Wunderbar!
Wednesday, September 16, 2009
It's Wednesday
In the afternoon, it was on to quilting class and this is my first block of a table runner, not sewn together yet. It will consist of three squares like this and I see that the background has to be a lighter color to make the other squares stand out. I will do that with the other two and this will be the center square. It'll be okay. It's just for me and my Thanksgiving table.
Tuesday, September 15, 2009
Birdie drawing lesson
Monday, September 14, 2009
"Sing"
Froggie
Saturday, September 12, 2009
The Woodcarvers!
Friday, September 11, 2009
Thursday, September 10, 2009
Thursday's art class
Wednesday, September 9, 2009
First day of class
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