Homemade Christmas & Family Ties

I saw an idea similar to the tan burlap silverware holder on etsy, and noticed a few small knit stockings were being used on the holiday table as well and decided to combine the ideas, mostly because I found it appealing to try sewing a burlap stocking, that and I

struggled a bit with the idea of what looks like a nubby sock 

sitting on my plate.

On the Brown Burlap Holder        

 I cut burlap 4" wide and 16- 1/2" long.

I then folded 8-1/2" up, folded 2-1/2" of that down, to creat the front edge and pinned the burlap sides together and stitched along each edge.

I cut a 4" circle of burlap in a 1/2" spiral and twirled it up into a flower.

I glued it inconspicuously to the napkin holder.

On the Green Stocking

I sketched a stocking 10" at the longest section and 4" wide & will add that pattern when I am with my techie later this week.

I cut two burlap stockings out, and pinned them together, folding the top front piece of burlap over by 1-1/2" pinning the sides and then stitching along the edge.

Above is our holiday dessert this year.

Flour-less Chocolate Cake 

(under desserts on this blog)

Topped with Mascarpone Cream 

(Whip 3oz of mascarpone with 3/4-1 cup of whipping cream & 2 Tbsp powdered Sugar)

& Sprinkled with Pomegranates.

Granny smith slices paired with a star of cheese & a trunk of whole dates. Darling snack while your making Christmas Treats.

Sugared Cranberries are a beautiful, slightly healthier gift. They look lovely loaded into a Mason Jar.

Recipes

Sugared Cranberries:

1/4 -1/3 cup of simple syrup

12 oz cranberries

1/4 cup -1/2 cup sugar

1. A 12oz bag of cranberries will have about 4 cups of cranberries. I spread mine on a cookie sheet covered with parchment or a baking mat and check them over, setting the bruised ones aside to add to my compost.

2. Pour them into a small bowl and stir in 1/4 cup - 1/3 cup of warm simple syrup. Making sure your cranberries are well coated.

Lift them back out with a slotted spoon and spread them back out on a cooling rack over your baking sheet, give them about 45 minutes - 1 hr. They will feel tacky.

(If you do not have a cooling rack, line your baking sheet with parchment)

3. If you did not use a cooling rack, toss the cranberries into a fine mesh strainer over your sink to allow any extra syrup to drip off.  Pour them into a plastic container, it may take some looking, but grab the one that's lid wasn't left out in the yard by somebodies child last summer.

4. add 1/4 cup of sugar and the lid and shake vigoursly. This is a great time to sing the beginning of your favorite Christmas Carol.

5. Lift the lid, if you are satisfied with the coating your cranberries have, pour them on a clean piece of parchment or baking sheet, if not coated well enough for your liking try adding a couple more tablespoons of sugar until they are everything you imagine they should be. A taste test is a must!

I have seen these babies coated til they look white, but I am pretty happy with a lighter dusting of sugar.

6. Let dry another 45 min -1 hr. Or until you cannot bear the pressure of not popping them in your mouth. 

They are beautiful on a dessert, in a bowl for snacking, on a cheese plate, or wherever you need a splash of color on your holiday table.

These can be made up a day or two in advance and refrigerated. 

Eggs & Ham.

I remember seeing these appetizing looking egg crisps

on the cover of a magazine....

I'm drawn to individual servings.

And have developed a fondness for ramekins.

This past month was packed with cooking & yet

 my blog has been in quiet hibernation.

Yet the inspiration comes when I work harder

and spend my days immersed in productivity.

I thought creativity flourished during relaxation...but for me it comes with diligent labor.

The trick is finding time to record those inspired thoughts. 

I find verses ringing round my mind...

"She gets up while it is still dark;

she provides food for her family."

Prov 31:15a

Older women can train the younger to

"love their husbands & children, to be self controlled & pure, to be busy at home,

to be kind, and to be subject to their husbands."

Titus 2:4b-5a

Like a bell clanging loudly.

And it seems so obvious - I should have understood before.

Doing laundry doesn't take away from writing.

It gives me time to ponder the words.

Baking bread doesn't take away time to be creative,

it lends to creativity.

If we learn to embrace our lives, our family, our circumstances,

we find God has laid it together

to be foundational in who we are to become.

**********

Egg & Ham Crisps Recipe

for a party of 5

Greased muffin tin or ramekins
5 hearty slices of ham
2 tsp Olive oil
1 c sliced mushrooms
1/2 of a med. size red onion diced
1 Tbsp Creme Fraiche or Sour Cream
5 Eggs

Heat oil in skillet over med. heat
add mushrooms & onions
I left mine in about 10 min.
(but if you want them softer leave 'em in the skillet a bit longer)
While that sautés line muffin tin with ham
When finished, pull skillet off of heat & stir in creme fraiche
Evenly divide mushroom mixture into ham cups
Crack an Egg over top & bake @ 400
15 min should yield a cooked white & runny yolk.

**quick note: my muffin tin holds ~1/3 cup
if using a larger muffin tin I would increase the veggies.

Oatmeal Waffle Recipe & Eating a Good Breakfast.

It's true. Eating a good breakfast is priority around here. A certain child tries to skip out every so often, but I don't let this one slide. 

Okay so I've blogged about b.fast before & it is most certainly my favorite meal of the day. I've tried many types of morning fuel, some work exceptionally well & others just taste a little better.  So I'm adding a few highlights, like the day I realized homemade bagels are better than store bought & that oatmeal waffles can be made for friends on gluten free diets.

If you have a bread maker it is a quick easy way to make dough for bagels.

I remember the 1st bread maker I owned. 

Back when you had to pay $100 +.

Now they litter the shelves of thrift stores.

The dough gets split & rolled into equal sized balls, then shaped like a doughnut.

  (the steam off of these kept steaming my lens)

 Boiled, topped with Cheddar & ready to bake

    Muffins are a morning must during Steelhead & Salmon season.

These babies accompany my hubby & his fly fishing clients.

    My daughter & I throw on the ipod & bake.

But have you ever tried a muffie @ Panera Bread? 

   I was thinking about the Pumpkin Chocolate Chip Muffie.

                         On a whim I poured my muffin batter on a cookie sheet 

in the shape of a cookie. And wha la.

 A new favorite was born.

Our favorites are: Apple Pecan, Pumpkin Chocolate Chip, Cherry Almond & Carrot Cake.

(please don't tell me that these are really just cake eaten for breakfast - I prefer

 my current belief system)

Here are a few recipes I could not do without:

Oatmeal Waffles

2 egg whites

2 tsp baking powder

3 c. oats

1 Tbsp brown sugar

3/4 milk

4 Tbsp butter melted & cooled

Beat egg whites til stiff & set aside. Mix dry ingredients. Fold in beaten whites til just mixed. Pour in your waffle maker!!

Pumpkin Chocolate Chip Muffin or Muffie:

1 c. sugar

3/4 c. oil

1/2 tsp. cinnamon

2 eggs

1 c. pumpkin

Mix & then Add

1 tsp. soda

1 tsp. baking powder

1.5 c. flour

1/2 tsp. salt

Bake @ 350 about 20-25 for muffins check much sooner for muffies.

Tomato Tart

Crust:
1-1/2 C. Flour
7 T. Cold Butter
1/2 C. Cold Heavy Cream

Blend butter & flour in food processor or mixer until the mixture looks like coarse meal. Add cream and mix til dough comes together. Turn onto flour counter & knead a few times. Cover & refrigerate for 1/2 hour.

Preheat oven to 325. Roll out dough to 14" round. Press into tart pan (pie pan will work) trim excess. Fill shell with your favorite grape tomatoes, cherry tomatoes, or a combo.

Bake 1 hr.  15 min. or until tomatoes are roasted Let Cool. Season with Salt & Pepper. Sprinkle with Feta and Shredded Basil.
This can be made ahead and served at room temperature or re-heated. It is fantastic for brunch!