Friday, May 15, 2009
This all began late last year when I started ordering from 'Ready to Bead'. Packages were very slow to arrive. Most of the merchandise was poor quality - eg. fire polish beads were used instead of Austrian crystals - fringe beads instead of nice round seed beads.
Beginning November 4, 2008, packages began not to arrive at all A few came, but, to date there are 6 packages that I have not received at all. Totaling almost $500. Sherry always has a different excuse - she doesn't feel good, she's tired, she has company, she is gone on vacaton,etc. Now she doesn't answer her email at all. And she won't let derogatory comments be posted to her blog.
I have reported the 6 packages I haven't received to PayPal 2 weeks ago, but I haven't had a word from them yet.
What's a girl to do ? I have always enjoyed the merchandise I received from Ready to Bead
If any of you had a suggestion regarding getting orders from Ready to Bead and actually receiving them . In my opinion , this woman is totally dishonest.
STUFFED PICNIC BREAD
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup cooked ham, diced
1 cup shredded mozzarella cheese
1/2 cup chopped pimento
1/4 cup pitted olives, chopped
In a small mixing bowl, dissolve yeast in warm water. Let
stand until creamy, about 10 minutes. In a large mixing
bowl, combine the yeast mixture with the flour, egg, butter,
sugar and salt; mix well. When the dough has pulled together,
turn it out onto a lightly floured surface and knead until
smooth, about 8 minutes. Lightly oil a large mixing, place
the dough in the bowl and turn to coat with oil. Cover with
a damp cloth and let rise in a warm place until doubled in
volume, about 1 hour. Preheat oven to 400 degrees. Combine
the ham, cheese, pimento and olive in a medium mixing bowl;
set aside. Deflate the dough and turn it out onto a lightly
floured surface. Roll or pat the dough into a 10x14 inch
rectangle. Make parallel cuts 3/4 inch wide and 2 inches
long on the two long edges of the rectangle. Evenly spread
the filling mixture over the center of the rectangle. Fold
the short ends of the rectangle over the filling. Starting
from one of these ends; alternately stretch strips from
the two sides across the filling so that the strips overlap
diagonally. Transfer the loaf to a lightly greased baking
sheet, cover with a damp cloth and let rise until doubled
in volume, about 40 minutes. Bake at 400 degrees for 20 to
30 minutes or until golden brown.
Saturday, May 9, 2009
2 pounds sliced frozen peaches, thawed
1 1/2 cups white sugar
1/2 cup dried lavender flowers
3 tablespoons lemon juice
3 cups water
Puree peaches with sugar until smooth. Stir in lavender blossoms, and let stand at room temperature for 2 hours. Stir in lemon juice and water, then place into refrigerator and refrigerate until cold, about 2 hours.
Freeze in a 6-quart ice cream maker according to manufacturer's instructions.
Instead of water, I often substitute champagne and serve over finely crushed ice garnished with a sprig of lavender.
Wednesday, May 6, 2009
Tuesday, May 5, 2009
Sunday, May 3, 2009
|RASPBERRY TART COOKIES|
2 3/4 c. sifted all-purpose flour
1/2 tsp. baking powder
1 c. (2 sticks) butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 c. granulated sugar
1 jar (12 oz.) raspberry preserves
10x confectioners' sugar
Sift flour and baking powder onto wax paper. Beat butter, cream cheese, sugar and egg in a large mixing bowl until blended. Stir in flour mixture, blending thoroughly. Turn dough onto a sheet of wax paper (mixture will be sticky). Shape into a ball. Chill several hours or overnight.
Divide dough in half and refrigerate other half. Roll out to a thickness of 1/8 inch with a lightly floured rolling pin. Cut out with a 3 inch round cookie cutter as many circles as you can.
Place on ungreased cookie sheets. Roll out remaining dough; cut out in 3 inch circles. Cut out centers with a 1/2 inch round cutter. There should be an equal number of solid and cut-out circles. Bake in a moderate oven (350 degrees) for 8 minutes or until lightly browned. Remove cookie sheets from oven to wire racks. Let stand 1 minute before removing cookie sheets. Cool completely.
Heat preserves in a small saucepan to melt slightly. Spread each of the solid cookies with a thin layer of hot preserves.
Top each with cut-out circle and press together gently to form a sandwich. Place on wire racks. Sprinkle tops with 10x sugar. Spoon a dab of preserves into opening of each cookie. Let stand to firm slightly. Store in tightly covered containers in single layers with wax paper between each layer.