Archive for June 27th, 2007
You know how I have said about 973 times that sewing is my therapy??? Well I have to say I have met my match! Mini Aprons! Yikes I am all thumbs! See my farmgirl friends from MaryJanesFarm sent my mom and I the most adorable mini aprons along with their prayers and well wishes, cards, notes, poems…I tell you Farmgirls are AMAZING!
Arent they just the cutest things you have ever seen!!?? Well…long story short, we are doing an mini apron swap over at MJF and I never knew how much LOVE was put into each one my mom and I received until I started making the ones for the swap. They are due on July 31 and at the rate I am going, I will be cutting it close! Every time I have to rip a stitch or resew something I think of all the work and love that was sent along to me and Mom. If any of you farmgirlfriends read this…THANK YOU AGAIN. You are all so thoughtful AND talented! But after this I think I shall stick to sewing life sized aprons!
Our homeschool group is having a Mom’s Night Out Book Sale tomorrow night and me being the go to girl for coffee I wanted to make something yummy. I am going to brew some Farmhouse Blend, of course for those of us who can go the joe any time day or night and like it hot. And then since it is so warm here even in the evening, I am making a Latte Punch … and you can NOT have a coffee gathering without biscotti.
- 2 cups very strong coffee cold
- 1/ 2 cup boiling water poured over 1/2 cup sugar – stir until sugar is dissolved. Let it cool.
- 1/2 gallon milk (using skim is fine for this)
- 1/2 pint whipping cream
- 1/2 gallon vanilla ice cream – honestly you could use chocolate (YUMMY) or vanilla bean either in place of the plain vanilla
When all are cool, combine coffee, water/sugar mix and milk. Refrigerate overnight in an air tight container. Before serving pour coffee mixture into large punch bowl and unwhipped whipping cream and ice cream. Let the mixture sit for 30 minutes or so until ice cream has softened and foamed on top. Ladle into cups and ENJOY!
- 1 cup butter softened
1 cup packed brown sugar
2 TBSP sour cream
1 tsp vanilla
2 3/4 cup flour
4 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup slivered almonds
1 egg white
1 TBSP sugar
Preheat oven to 35o. Line baking sheets with parchment paper or grease. Set aside. In a bowl beat butter with brown sugar until fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla. In a separate bowl, whisk together flour, 1 tsp of the cinnamon, baking powder, baking soda, salt. Stir this into the batter in two additions. Mix in almonds. Divide down into thirds. Pat into logs each about 1/2 inch thick and 15 inches long. Place 2 inches apart on prepared pans. Bake in center of oven for about 20 minutes or until golden and firm to the touch. Turn oven down to 325. Let biscotti cool on pans on racks for 5 minutes. Transfer to cutting board and using a serrated knife, cut into 1/2 inch thick slices on the diagonal. Place upright on pans. Beat egg white lightly. Combine sugar and remaining cinnamon. Brush top of each biscotti with egg white and immediately sprinkle with cinnamon sugar mixture. Return to 325 oven for about 15 minutes or until firm. Let cool completely on pans on racks. Store in an airtight container.