Yield: About 30, 3inch treats
I N G R E D I E N T S
1 1/2 cups water
1/2 cups safflower oil
2 medium eggs
3 tablespoons peanut butter
2 teaspoons vanilla
1 1/2 cups whole wheat flour
1 1/4 cups unbleached white flour
1/2 cups cornmeal
1/2 cups rolled oats
Additional flour for rolling
I N S T R U C T I O N S
Preheat oven to 400 F.
Mix water, oil, eggs, peanut butter, and vanilla with a wire whisk. Add flours, cornmeal, and oats. Combine with a mixer.
Take one-third of the dough and place on a floured surface. Flour top of dough. Gently knead, adding more flour as necessary to form a pliable dough (This will require a substantial amount of flour). Roll out to 1/2 - 3/4 inch thickness and cut shapes using cookie cutters. Repeat until all dough is used. Place on an ungreased baking sheet. Bake 400 F, 20-25 minutes, depending on thickness of biscuits . Leave in oven 20 minutes after turning oven off to crisp. Store in an airtight container.
Sunday, December 27, 2009
Ahhh... it had been so long since I have created a fairy and it feels so gooood!!! LOL Hope you all enjoy her, more to come soon. :)
Sunday, December 20, 2009
Sunday, December 6, 2009
Tuesday, December 1, 2009
Sunday, November 22, 2009
Tuesday, November 10, 2009
Monday, November 9, 2009
Sunday, November 8, 2009
12 ounces boned, skinned salmon fillet, cut into 2 pieces
About 1/4 teaspoon salt
1/4 cup chopped pecans
3 tablespoons packed dark brown sugar
2 tablespoons butter, melted
1 teaspoon lemon juice
1. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt.
2. Place salmon on a 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently to be sure nuts do not scorch, until fish is opaque but still moist- looking in the center of the thickest part (cut to test), 1 to 2 minutes longer.
3. With a wide spatula, transfer fish to serving plate.
Monday, October 19, 2009
Saturday, October 17, 2009
I have an idea about what to do with these acorn caps,they are perfect specimans!
So enjoyable to be out along this walk with such beauty everywhere...
I did get lucky on treasure hunts today,found some nice vintage laces and cute ceramic toadstool ! Yay!
Friday, October 16, 2009
•4 whole eggs
•1/2 cup sugar
•3 cups heavy cream
•1 Tablespoon vanilla
•1 Tablespoon almond extract
•1/4 Teaspoon anise extract
•1 cup dried Coconut
•1/2 cup sliced candied almonds (no salted almonds)
Preheat oven to 350.
1. Brush both sides of bread with melted butter with pastry brush
2. Arrange bread in a 9" x 12" or larger, baking pan.
3. Next, beat the eggs, then add the remaining ingredients (except for the coconut and sliced almonds) and mix.
4. Pour this mixture over the bread, then sprinkle with the coconut and almonds.
5. Now place this pan with the bread/mixture into a second larger pan and pour hot water into that larger pan to come about halfway up the sides of the pan. This will ensure even making. Bake for 35-40 minutes or until lightly browned and puffy. Let stand for 10 minutes before serving.
Monday, October 12, 2009
Sunday, October 11, 2009
Been busy working on some new items to present to Ashton Drake...Whoopee! Have a doll listed in the upcoming Holiday Gallery pages of Martha Puff, in Miniature Dollhouse magazine US version. I am having a difficult time deciding which way to go with my sculpting these days, I am receiving alot of positive feedback on my dollhouse work, but the fairies were my first love... so I will see where I end up with that. I really love the realistic work of artists like Laura Scattolini, Heloise, Julie Fischer, and my all time fav Jamie Williamson. I have often thought wow what if I could create that type of doll with a realistic and charming quality to them in Miniature they would be so sweet! So I will continue to work hard on my detailing and costuming and hope they are well loved.