Wednesday, September 27, 2006

Taking It Easy

The layout is Rich and I in front of Bridal Veil Falls in California. This was a scrapping challenge on Scrap101. The challenge was to take a black and white photo and alter it and make a layout. I decided to print the photo in black and white and then in color. I cut out Rich and I from the colored photo and pop-dotted it onto the black and white photo.

After spending yesterday baking I'm taking it easy today..........Rich's orders. I was able to put a few goodies in the freezer after my baking session. I made 2 loaves banana bread.........1 for us and 1 for Dad and Mae, Five-Star Brownies...........Rick took these to work for everyone's break this morning, 3 dozen Poppy Seed Muffins, and Chocolate Chip Cookie Bars. Rich had buttered Banana Bread this morning for breakfast and 2 more slices in his lunch.

I did end up with Poppy Seed Muffins and Chocolate Chip Cookie Bars in the freezer. Oh well!!!! Maybe next time I will get more in the freezer.

A few days ago I mentioned I would post a recipe for Corn Cob Jelly. Here it is:


12 corn cobs.......saved from cutting corn off cob
1 package pectin
4 cups sugar
Several drops of yellow food coloring

Combine cobs with 4 cups water in pan. Boil for 10 minutes. Strain liquid; measure 3 cups. Cool. Combine 3 cups liquid and pectin in saucepan. Bring to a boil. Add sugar. Simmer until sugar dissolves. Skim off foam. Stir in coloring. Pour into jars; seal. Process in boiling water bath for 5 minutes. Makes 2 - 3 pints. This jelly tastes like honey!

Here's my Five-Star Brownies recipe:


3 eggs
2 cups sugar
1 1/2 teaspoon vanilla
1/2 cup margarine, melted
1/4 cup shortening, melted
1 1/2 cup flour
3/4 cup baking cocoa
1 1/4 teaspoons salt
1 cup chopped nuts, optional

In a mixing bowl, beat eggs, sugar and vanilla until well mixed. Add margarine and shortening. Combine flour, cocoa and salt; stir into egg mixture and mix well. Add nuts if desired. Line a 13x9x2" baking pan with foil and grease the foil; pour batter into pan. Bake at 350 degrees for 30 minutes or until brownies test done with a wooden pick. Cool in pan. Turn brownies out of pan onto a cookie sheet; remove foil. Place a wire rack over brownies; turn over and remove cookie sheet. Cut with a star cutter or into bars. Yield: about 3 dozen.

Well, I'm off to rest and finish some Artist Trading Cards. Don't laugh..........I've got my feet up on a shelf on the computer desk. I idea of resting and Rich's are different.

1 comment:

Tanya said...

Okay, I am officially hungry, Shirley! LOL I'm afraid my instant oatmeal is no match for the banana bread and brownies. =)