Christmas Arrangements

Well, the hustle and bustle is winding down, but I'm still enjoying the Christmas break and the tree and all the lovely decorations. The dogs are enjoying the snow and I'm happy that now I only have to deal with puddles and not mud.

I was lucky to receive this gorgeous fresh arrangement in Santa's sleigh from a dear friend for a combo birthday/Christmas gift. I forgot to take a photo for TWO weeks and look how well preserved it was. I love fresh flowers and was happy that I was able to enjoy this display for so long.

I can show you this outdoor cone arrangement now since it is happily hanging at my sister-in-laws house. I bought her this cone shaped arrangement from the same gentleman that does my urn arrangement. I loved the container and I hope she does too.

I think that was the last time the sun shone here is Southern Ontario.

I was also able to take in a container that I had purchased a couple years ago and have it refreshed at the same place.

These arrangements last well into the spring. Well worth the investment!

Christmas Tag Swap

I was invited to participate in a tag swap hosted by http://rosannes-blog.blogspot.ca/. Rosanne always does such a nice job hosting. She puts a special effort into presenting the food and makes everyone feel comfortable. I particularly liked her grape trees. This was my first attempt to hook up to someone's blog so I hope the link works for you and you check it out.

Here's the tag that I made for the swap. (Did I mention we had to make 18 of each?!?)

I embossed the Kraft cardstock with birds and flowers and did a border along the bottom. I cut a doily and cut many poinsetta pieces using the Nestabilities pointsetta. I inked everything, then crumpled the flowers and the leaves to add a little dimension. I cut and stamped a Christmas ticket and then added a ribbon. I think it turned out pretty well. At least, I wasn't embarassed to pass it around at the swap.

Here's some of the other tags I received. It is so interesting to see what people come up with and so nice to go home with a variety. Is it less work then a cookie swap? Definitely not, but a really nice idea.

Merry Christmas

and a Happy New Year!

Traditional Shortbread

This is my favourite Christmas cookie. I like ALL kinds of shortbread, but this one is the best and has the simplest of ingredients. The recipe comes from a church cookbook "Coffee Hour Favourites" printed in 1982. I say printed not published because I'm pretty sure somebody typed it and then they photocopied the recipes. These are the best recipes. I'm sure they were made many times by the lady who submitted it. This recipe is called Etta Sawyer's Shortbread cookies. I'm pretty sure Etta knew what she was talking about.

Etta Sawyer's Shortbread Cookies

1 lb. unsalted butter
1 cup white sugar
4 cups flour
pinch salt
Mix and refrigerate for 3 hours. Let warm up a bit, knead briefly and roll out to 1/2 inch.
Bake for 20 min at 300F, then turn off oven for 5 minutes. Then remove.

That is the recipe as it was typed. I bake them around 325F (I have a convection oven) and just take them out when they have a very slight tinge of brown around the edges. They freeze really well too. If they last that long.

Packaging Treats

Presentation is everything! That's what our mothers always told us so when I give away my candy and other Christmas goodies, I always like to put them in a cute package. The problem is when you do many for craft sales etc, it's difficult to come up with quick and cost effective solutions. Thank goodness for the Dollar store.
Here's some ideas that I used this past season....

I'm a sucker for anything with a clear display window. Aren't these adorable?

These held a dozen Snickerdoodles quite nicely.

These were perfect for fudge and nuts and bolts or you could use portion cups with snap-on lids for a less costly alternative.

Another quick and easy way to dress up some candy is with a doily folded over the plastic ziploc bag. I would have decorated this up a bit more but I made quite a few for my little Christmas sale so time was a factor.

I love it when my house looks like Santa's workshop but unfortunately I don't have any elves to help with the clean-up. Time to get organized and set up for the wrapping station. Hope you liked my ideas.

Easy Gingerbread cookies

Every year I like to try a couple new recipes even though there would be a mutiny if I didn't make the old favourites. I found this recipe on the Internet and it called for Hershey kisses. Well, who are we kidding? Nobody likes unwrapping those foiled pieces especially when you're in a hurry. I don't even particularly like gingerbread but I have it on good authority, that these little morsels are out of this world! And it's so much easier to pop on a Merken's chocolate wafer. (I used white and dark chocolate) then to use the kisses but it's up to you.

It's worth baking these just to get the fragrance wafting through your house. A soft, chewy gingerbread cookie without all the work of rolling and icing. Try it, you'll like it....

Gingerbread Kiss Cookies
3/4 cup unsalted butter
3/4 cup brown sugar
1/2 cup molasses
1 egg
1 tsp. vanilla
3 cups all purpose flour
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. salt

For rolling: 1/4 cup sugar
Mix butter, sugar, molasses. Add egg and vanilla.
In a separate bowl, mix dry ingredients, then combine with moist.
Roll into small balls and then roll in sugar.
Bake at 350F approx. 10 minutes or until tops crinkle. Immediately press in a chocolate wafer
and wait until completely cooled to store. If you can wait that is.

FOR THOSE PEOPLE WHO DON'T READ through the recipe "Should be
chilled at least one hour before rolling!)

Sugar Cookie Bars

If you're in a hurry and don't like to roll out sugar cookies, this is the way to go. It's fast and it makes a huge amount so you won't mind sharing. The texture is a little more cake-like and you can ice with as much icing as you like. I think next time I make them, I will add a bit of nutmeg as I like that flavour in my cookies.

Sugar Cookie Bars
1 cup butter
2 cups white sugar
4 eggs
2 tsp. vanilla
5 cups flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. nutmeg (optional)

Frosting: Your favourite buttercream or store bought(shudder)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. Combine dry ingredients in separate bowl and add to wet mixture and mix until just combined. Spread on a greased baking sheet (13 x 18). Bake at 375F for 10 -15 minutes, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test)
I think I may have left mine in a hair too long. They will set up a bit while they cool.
Yummy!