Mennonite Shortbread

This recipe is such a favourite of mine, I knew I needed to add it to the blog in case it goes missing. I make it every year without fail at Christmas. It's shortbread with the added sweetness of buttercream frosting. A little fussier to ice each one but well worth it. On the front end, you can make the dough and roll into into logs and throw it in the freezer until you're ready to slice and bake.

Mennonite Shortbread
1 cup butter
1/2 cup icing sugar
2 cups flour minus 2 Tbsp
2 Tbsp corn starch

Cream butter and sugar. Add dry ingredients. Blend in with your
hands if needed. Roll into cylinders and chill or keep in freezer until you're ready.
Slice into 1/3 inch slices. Bake at 300F, 15 to 20 min.
When cool ice with your favourite frosting. Makes about 3 dozen.

November Card Swap

So yesterday, I was defrosting a turkey in the laundry tub, threw in a load of wash and took Lindor for a walk. I went to the basement to transfer over to the dryer and it took me a minute to figure out why the floor was wet. Oh yeah! flooded. Don't know how I forgot the bird was in the tub but as turkey stockpiler, I had another one in the freezer ready to tap in.

So onto the November card... we got them done and exchanged. Almost time to exchange Dec.
Keri used the Lawn Fawn Simply Celebrate Winter and made this adorable card. I think I use that word every time to describe her cards....

This is the set she used... so quick to colour up and lots of options...

I used one of my Pure Innocence girls from MFT...

I love using kraft and paper piecing her sweet little dress..

Came together pretty quickly with minimal colouring. Well, I'm off to check turkey #2.

Vacation

My blog has been a little quiet because I was enjoying a month of Florida sunshine. Here's a little recap.                                  

 Lots of beautiful golf courses

       Tons of cranes right on the course

                                               A trip to the Wax Museum in Orlando

                                                    Breakfast with an icon

                                        An amazing day watching the manatees come in to the springs

                                                           Beautiful State Park

                                                            Gorgeous scenery

And lots of relaxation. The perfect vacation and an escape from what I hear was a record breaking lack of sunshine in Ontario. Stay tuned for the November swap card.

October Card Swap

We actually exchanged these cards ahead of the deadline... we were so far behind last time, I almost forgot what month we were doing.
I used the Lawn Fawn Fortune cookie to make this simple card....

I also used/borrowed the Your Next Stamp border die.

Keri did this adorable card using the latest Lawn Fawn stamps Thanks a Latte (which look like they are currently sold out of)...

So much fun with the little faces and the great Knit Picky Fall paper line...

Sept Card Swap

I can't believe I'm finally posting the Sept card on Oct. 24. It took some time to get together so we swapped 2 months so I'm ahead of the game for next month.
Keri made a gorgeous Fall card...

She colours with pencils and I love how she is able to blend the colours so nicely.
She used the Sunny Studio Beautiful Autumn stamp set...

I used a stamp set that I wanted for a long time and finally purchased. I love the sentiment...

This is the Newton's Nook Pug set..

It also has a cute Birthday sentiment.

We are keeping up our monthly swap tradition.
My book reading is coming along, I might just hit my goal with holidays next month, but sadly, I don't think I'm going to make it with the blog posts.

Pumpkin Bread

Something about the cooler weather says baking and Fall says make something with pumpkin. There are lots of recipes out there so I just picked one and made a couple changes. This bread is really good, very moist and flavourful. It gets better if it sits a day or two. I like making mini loaves, They bake better and you can give them away and people enjoy just having a small taste and not having to eat an entire loaf.This recipe made 6 mini loaves.

Pumpkin Bread
3 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
1 cup vegetable oil
1 1/2 cups white sugar
1/2 cup brown sugar, packed
4 eggs
2 cups of pumpkin puree (almost one large can)

Mix moist ingredients. Mix dry ingredients.
Mix the 2 together. Pour into 6 prepared mini loaf pans or 2 large loaf pans.
Bake at 350F for 40 to 45 minutes or until pick comes out clean

Banana Bread

Not an elegant staged photo, but I only post recipes that I use and love. Recently I was visiting an old friend who is an excellent hostess and baker. Despite needing knee replacement surgery (if you're reading this today, Terri, I hope you are continuing to improve), she was able to make several pastries and a raspberry custard pie. YUM!
Well, I'm not a big banana bread fan but this one that Terri made was just the best. The recipe is from Canadian Living and its a keeper.

Banana Bread
1 cup mashed banana, very ripe
1 cup white sugar
1/4 cup vegetable oil
1/2 cup sour cream
2 eggs, beaten
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Combine bananas, sugar, oil, sour cream and eggs. Mix thoroughly.
In a separate bowl mix together dry ingredients, then combine with wet.
Mix very lightly but incorporate everything.
Pour into prepared loaf pan and bake for 55 to 65 minutes at 325F.
Cool in pan and turn out. 
*update - I just made this again and put it in 3 mini loaf pans and baked for about 45 minutes at 335F. I have a convection oven.