Monday, August 31, 2009

Pumpkin Hats and Tea Cozies

With many thanks to Karen Park of I have ordered this adorable pattern from Fiber Trends at

Karen made this hat for her granddaughter. I'm going to make one for my great niece, Anarae. (I know this name sounds like she is from outer space, but it is pronounced Anna Ray. She is named for me and my husband.)

I also have dreams of pumpkin tea cozies, both great and small. :o)

Happy Fall, Y'all!
Ruth Ann

Coconut Pie Recipe

This recipe is from one of my most favorite blogs - Poofing the Pillows. I read it daily for fun and inspiration. Blessings to you, my friend!

The Best Coconut Pie Ever!

Last weekend my in-laws came for a visit. My mother in law, Linda brought this pie...I begged her to. This is the best coconut pie in the whole wide world! I promise! Give this a try and you will be convinced. :)

Coconut Pie by Linda

Brush egg white on uncooked pie crust. Bake.


3 cups whole milk
4 large beaten egg yolks
5 Tbs. corn starch (little more than level)
1 1/2 cups sugar
Dash of salt

Cook and stir until thick. Turn down heat and continue to cook 2-3 more minutes. Add 5 Tbs. butter, 1 tsp. vanilla, 1 tsp. coconut flavoring, 1/8 tsp. butter flavoring. Add 1 1/2 cups coconut to mixture.

While mixture is still hot, add meringue on top.


4 egg whites beaten until frothy. Add 3/4 tsp. cream of tartar. Beat slowly adding 3 heaping Tbs. powdered sugar, one at a time. Beat faster after adding sugar. Test meringue to see if it forms peaks. Spread on hot mixture. Sprinkle coconut on top.

Bake at 325 for 10 minutes or check oven for light brown color.

** I have to add that Linda said this wasn't her recipe originally. She got it from a friend at church.

Saturday, August 29, 2009

Julia Child's Recipe for Chicken Salad

"I marinate all of these in much the same way, in that I first marinate the elements briefly with the seasoning elements to blend flavors, then toss them with only enough mayonnaise to bind them together. This way you are getting splendid flavor and are not overdoing on the sauce. In fact, rather than mixing it in you may well pass the mayonnaise separately, and calorie watchers may slather it on at their own discretion."
-- Julia Child from The Way To Cook, Alfred A. Knopf.

Yield: Serving 6 to 8
  • 6 cups cooked skinless and boneless chicken or turkey that has been cut into good-size bites, such as rectangles about 1 by 1 1/2 inches and 1/4 inch thick.
  • Salt and freshly ground white pepper
  • 1 to 2 Tbs excellent light olive oil
  • 2 to 3 Tbs freshly squeezed lemon juice
  • 1/2 cup chopped fresh parsley
  • 1 tsp finely cut tarragon leaves, or 1/4 tsp fragrant dried tarragon
  • 1 cup diced tender celery stalks
  • 1/2 cup minced scallions or mild onion
  • 1 cup chopped walnuts, optional
  • 3/4 cup or more of mayonnaise, preferably homemade
  • 1 medium head of romaine, washed and dried
Decorative suggestions: 2 hard-boiled eggs, a large handful of fresh parsley, several strips of red pimento

Preliminary seasoning. Toss the chicken or turkey in a big mixing bowl with the salt, pepper, and enough oil to enrobe the meat very lightly. Then toss with the lemon juice, and finally with the herbs, celery, onions, and optional walnuts. Taste analytically, correct seasoning. Let steep 10 minutes, tossing several times.

* Ahead-of-time note: May be completed a day in advance to this point; cover and refrigerate.

Final seasoning. Drain any accumulated liquid out of the salad, correct seasoning again, and fold in just enough mayonnaise to enrobe the ingredients.

Thursday, August 27, 2009

Salad In A Jar

This recipe my is my adaptation from an old issue of Southern Living Magazine. It never fails to impress!

  • 1 (6-ounce) package buttermilk cornbread mix
  • 1 (12-ounce) bottle Parmesan-peppercorn dressing
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 (9-ounce) package romaine lettuce, shredded
  • 2 1/2 cups chopped smoked turkey (about 3/4 pound)
  • 1 large yellow bell pepper, chopped
  • 1 large red or purple beel pepper, chopped
  • 2 large tomatoes, seeded and chopped
  • 1 cup diced celery (about 3 celery ribs)
  • 2 cups (8 ounces) shredded Swiss or Parmesan cheese
  • 10 bacon slices, cooked and crumbled
  • Black Olives, whole or sliced


Prepare cornbread according to package directions; cool and crumble. Set aside.

Stir together dressing, mayonnaise, and buttermilk until blended.

Layer crumbled cornbread, shredded lettuce, and next 7 ingredients evenly into 6 (3- to 4-cup) glass containers; spoon half of dressing mixture evenly over tops. Cover and chill at least 3 hours or up to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Girard's Parmesan-Peppercorn Dressing. We used 3-cup marquis-shaped canning jars with lid and screw ring. To find a retailer, visit, or call toll-free 1-866-695-3434.

To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.

Layered Southwest Cornbread-and-Turkey Salad: Substitute 1 (6-ounce) package Mexican cornbread mix for 1 (6-ounce) package buttermilk cornbread mix; 1 (16-ounce) bottle buttermilk-Ranch dressing for Parmesan-peppercorn dressing; 1 (8-ounce) package finely shredded Cheddar and Monterey Jack cheeses with jalapeƱo peppers for shredded Swiss cheese; and 1 (11-ounce) can sweet whole kernel corn, drained, and 1 (15-ounce) can black beans, rinsed and drained, for yellow bell peppers. Prepare recipe as directed, omitting mayonnaise.

Note: For testing purposes only, we used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.

Saturday, August 22, 2009


Finally, my health has allowed me to get back to doing some machine embroidery. I love making lace on the machine. The result is always breathtaking!

This doily measures about 5 inches by 8 inches and is available in antique white or white. Colors can be special ordered. (Please allow 2 weeks for special orders - although it rarely takes that long.)

The price of these doilies is so low that you can line your shelves with them, should you so desire.

There is no fabric involved - only thread.

Southwestern Bracelet

Clasp is turquoise and mother of pearl set in silver.

This spiraled bracelet brings out the fabulous colors of the southwest.

Perfect with jeans and a t-shirt, a denim skirt, or a shimmery silk dress.
The leather color will greatly enhance your favorite boots!

It is available at

Monday, August 17, 2009

Mars to Put on a Show!

The Red Planet is About to Be Spectacular!

Mars and the Moon
Once in a Life Time

This month and the next, Earth is catching up with Mars in an encounter that will culminate in the closest approach between the two planets in recorded history. The next time Mars may come this close is in 2287. Due to the way Jupiter's, gravity tugs on Mars and perturbs its orbit, astronomers can only be certain that Mars has not come this close to Earth in the last 5,000 years, but it might be as long as 60,000 years before it happens again!!!!!

The encounter will culminate on August 27th when Mars comes to within 34,649,589 miles of the Earth and will be (next to the moon) the brightest object in the night sky. It will attain a magnitude of -2.9 and will appear 25.11 arc seconds wide. At a modest 75-power magnification Mars will look as large as the full moon to the maked eye.

Mars will be easy to spot. At the beginning of August it will rise in the east at 10 PM and reach its azimuth at about 3 AM.
By the end of August when the two planets are closest, Mars will rise at nightfall and reach its highest point in the sky at 12:30 AM. That's pretty convenient to see something that no human being has seen in recorded history. So, mark your calendar at the beginning of August to see Mars grow progressively brighter and brighter throughout the month.

Wednesday, August 5, 2009


Hospitality is making your guests feel at home -
even if you wish they were.

~ Author Unknown

Tuesday, August 4, 2009

Caramel Iced Coffee

1 scoop of vanilla ice cream
2 teaspoons of sugar
1 espresso shot (or one tablespoon of instant coffee)
2-4 teaspoons of caramel syrup (more for topping)
1 1/2 cups of milk
6 ice cups or so

Dump all of the above into a blender and blend.

Whipped Cream: confectioner's sugar, heavy cream, whip until stiff peaks form.

Drizzle with more caramel topping.

Sunday, August 2, 2009

Beads and Beading Supplies

I have been asked by several people what beads, tools, stringing materials, etc. are needed to start a business.

Let me tell you, you are treading on dangerous ground! I am a beader with no bead shops. How sad! The closest one is about 200-250 miles away. I have only had the opportunity to visit 4 bead shops in my entire life. So, my answer to your questions is to buy everything you can get your hands on. Know what the online shops have and look for it in stores so you can see what the bead really looks like, then buy online because the prices are so much better.

I like to buy my focal pieces from shops, so I know for sure what I'm getting. I'd hate to tell you what my bills are at one of the shops! Thank Heavens it's 600 miles away and doesn't have a web site.

For tools, buy one of the kits at Hobby Lobby or Michael's. Use these until you know which tools you really need and like, then buy the best you can afford.

For delicas, I try to keep about 50 colors on hand, but there are still some that I need desperately and have to order. The same with the Miyukis. For gem stones, I rarely know what I'll need, so I try to keep lots on hand. I would much prefer to buy them in person, even if they
do cost more, but this isn't a viable thing for me to do.

The Best of Luck to You - and your bank account!

Ruth Ann