Amelia's Parlor

Chic Gluten Free Deserts

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Tue, 19 Apr 2011 13:04:00 +0000

I found this great gluten free recipe at http://glutenfreegoddess.blogspot.com and tried it! Great and wanted to share--she has many more! Enjoy!

Gluten-Free Raspberry Coconut-Almond Bars

Raspberry Coconut-Almond Cookie Bar Recipe

These luscious little vegan beauties are sticky sweet, buttery and decadent. A truly tempting dessert treat. Go ahead and indulge. Bake up a batch. You can always diet come Monday.

Pre-heat the oven to 350 degrees F.

Prepare a 9x13-inch baking pan by lining it with parchment paper. Cut a piece large enough to extend up both long sides of the pan- so you can grip it later, after baking, and lift the cookie bars out in one piece.

First, make the bottom cookie crust.

In a large mixing bowl, whisk to combine:

1 cup Bob's Red Mill hazelnut flour
1/2 cup sorghum or jowar flour
1/4 cup Bob's Red Mill coconut flour
1/4 cup tapioca starch/flour
1 cup light brown sugar
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/8 teaspoon nutmeg

Cut in:

3/4 cup Spectrum Organic Shortening
1 teaspoon bourbon vanilla

I use the whisk attachment on my Kitchen Aid stand mixer to cut the shortening into the flour blend. You could also use an old fashioned pastry cutter. The dough should be crumbly, a bit sandy, but moist enough that it sticks together when you pinch it.

Scoop the dough into the prepared baking pan and press it out evenly to form a cookie crust.

Bake the crust in the center of a preheated oven for 7 minutes- just to "set" it.

Remove from the oven and set aside. Keep the oven pre-heated.

For the filling:

14 oz. really good raspberry jam or preserves

For the crumble topping:

1/2 cup sorghum or jowar flour
1/2 cup light brown sugar
1/2 teaspoon bourbon vanilla
5 tablespoons Spectrum Organic Shortening

In a bowl, combine the sorghum flour and brown sugar. Drizzle with the vanilla extract and dabs of the shortening. Rub together with the palms of your hands to create crumbles. Set aside.

For the coconut-almond topping:

1 cup sweetened flaked coconut
2/3 cup sliced almonds
4 tablespoons vegan buttery spread (I used Earth Balance)
1/2 teaspoon bourbon vanilla extract

In a saucepan, gently melt the vegan butter. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.

Assemble the bars:

While the crust is still warm, spoon on the raspberry jam and using the back of a spoon spread it evenly over the crust, up to the edges- leaving about 1/4-inch bare crust on all sides.

Sprinkle on the crumble topping.

Spoon on the coconut-almond mixture and spread it evenly all over the top.

Bake in the center of the preheated oven for 22 minutes. The raspberry jam will be bubbling and the crumble topping will be golden and the coconut toasted. The center of the top may still feel a bit soft- that's okay; it will set as as it cools.

Remove the pan to a wire rack to cool. When the cookie bars are completely cool, gently loosen any stuck edges around the sides of the pan. Place a sturdy cutting board next to the pan (at least the same size as the pan). Lift the bars from the pan using the parchment paper as a grip on each side and move the whole big piece to the cutting board. Place the board in the freezer to chill the bars. Say, twenty minutes or so. Remove the bars and slice with a large sharp knife.

Makes 18 generous bars. You could skimp on size to squeeze more serving pieces out of the recipe. But. Then you'll probably end up eating two, anyway.

Wrap leftover bars, bag and freeze.

Cook time: 22 min

Yield: 18 bars
Cool (or even chill them!) before cutting, to keep them from crumbling.

It's been a while!!!! Finally another Marketplace Monday!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 18 Apr 2011 11:26:00 +0000

Life has been so busy the last several weeks--I have hardly been able to keep up. One son returned from Korea---more on that later and dear daughter gave her Harp Recital at the University as a requirement for her degree and some pics of that later also. Wow--Plus all the kids, though grown, keep me busy. Continue to be thrilled with the engagement of another wonderful son---love his fiance and adore new daughter in law who joined the family this Christmas time! And of course,, he husband and my son is loved so much!

So it is time for another MarketPlace Monday for by great friends on Etsy. Today the shop is

THE COTTAGE TOUCH at: http://www.etsy.com/shop/CottageTouch

The Cottage Touch is located in a Vintage Coast Guard Beach Cottage that is almost 100 yrs old. It is where the love of old wallpaper, millinery, lace, pearls,photos, shabby chic and a little whimsy is shown.

Cherished are precious antique and vintage pieces that have New England history and charm. The shop adds a lot of yesterday in the items that are pieced together to live again today. The love of taking once loved vintage goodies and covering them in a new dressing of vintage lace,roses and pearls is practiced there.

A little shabby, a little chic, but beautiful... once again. The creative style is an eclectic mix of elegance, a touch of whimsy with a sprinkle of fairytale dreams.....

The creative style is an eclectic mix of elegance, a touch of whimsy with a sprinkle of fairytale dreams.....

The New Harp!!! And she is named Amelia!!!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Tue, 22 Mar 2011 13:02:00 +0000

Our trip into Chicago last week to pick up dear daughter's new Harp! Traffic wasn't terrible and the day was mostly sunny, although it is hard to see it in this picture.

Lyon and Healy is in a lovely 100 year old factory. The quality of the materials was spectacular! The wood was incredible as were the brick walls. It was an old beautiful building.

My daughter walked through the harps that had been built and looked for hers. She had gone to Lyon and Healy a short while back and tested the three that had been built of her model. She is sure she chose the harp with the best sound. Each harp is lovingly made by hand with old world skill and craftsmanship. They are beautiful!

Dear daughter stands beside her new harp which she has decided to name Amelia. Her great great grandmother continues to have a kind and loving influence on the generations that have followed her. Naming the harp Amelia is a fine tribute to a wonderful woman.

And another journey begins for Annie and Amelia.

Hugs,
Barb

A fun new hurricane lamp

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 21 Mar 2011 23:25:00 +0000

Wanted to let you know that new items are being listed daily!

Take a peek at the new hurricane candle lamp and trinket box!

http://www.etsy.com/listing/70493981/shabby-white-hurricane-candle-lamp

and

http://www.etsy.com/listing/70502908/sahbby-wooden-trinket-what-not-jewelry

Have a great evening
Hugs

It's Monday! Time to share antoher great Etsy shop!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 21 Mar 2011 12:37:00 +0000

As you my have noticed, I wasn't here much last week. Thanks to St. David's Chic Boutique in Glenview , Il for inviting us to take part in their show. It was a great day and we really enjoyed our time in that beautiful community!

Also part of the week was devoted to going into Chicago to pick up my daughter's new harp---more on that later......That was truly a wonderful day!

A fine Etsy featuring shabby and chic is

http://www.etsy.com/shop/lunamia !

She has been crafting for years and participated in numerous art & craft festivals, winning many
blue ribbons for her wares. Love creating and finding good things in thrift shops that she can give a second chance to and make someone happy.
She loves to embroider, which her mother taught her as a young girl.
Her Grandma taught her to sew and she made her own and her childrens clothes, even shirts for her husband, for years. Now she loves mixed media, making pillows with vintage images, sachets, keepsake boxes and more.

Some of you might remember Hazel Pearson, and her crafts were in three of her books. She gas also have sold in various gift shops.

All of her items are made with loving care in a non smoking home.

She also has a great blog which you may want to check out-----
http://romance-of-roses.blogspot.com/

Happy Monday!

Hugs
Barb

The New banner is Here!!!!!!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Thu, 17 Mar 2011 15:17:00 +0000

The new banner that I was forutnate enough to win is here and it is beautiful!!!!! Karen did a wonderful job and it is beautiful!!!!!
If you are need of graphics, please take some time to talk to her. She met the needs of the shop so well!

Visit her at: http://karencreftorart.com/

A big thank you to Karen for a wonderful and totally unexpected prize--thank you so Much!!!!!

Barb

I won!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Fri, 11 Mar 2011 17:01:00 +0000

There was a contest for a custom Etsy Shop Banner and I won! The banner is being designed by Karen of http://karencreftorart.com/

So looking forward to seeing what she comes up with! Will keep you posted.

Hugs
Barb

Please pray for the people of Japan---

Chocolate and Gluten Free !!!!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Tue, 08 Mar 2011 11:50:00 +0000

Easy Flourless Chocolate Cake with Silky Chocolate Glaze
RecipeUser Rating 5 Star Rating (3 Reviews)

This easy recipe for flourless chocolate cake with silky chocolate glaze is a decadent finale to any special celebration.This recipe is an adaptation of Flourless Chocolate Cake by Linda Larsen, About.com Guide to Busy Cooks. This version is smaller than most flourless chocolate cake recipes but don't let the diminutive size fool you, one small wedge delivers a big dose of buttery rich chocolate flavor!

If you have a 7-inch tart pan with crimped edges and a removable bottom the cake bakes up with fanciful fluted edges and is easy to remove from the pan after baking.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

6 1-ounce squares coarsely chopped semisweet chocolate
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
For Glaze:
2 1-ounce squares coarsely chopped semisweet chocolate squares
1 1/2 tablespoons unsalted butter
1 1/2 teaspoon milk OR light coconut milk
1 1/2 teaspoons Agave syrup OR honey
1/8 teaspoon vanilla

Preparation:

Preheat oven to 350°F

Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.

Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.

Serves 6

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

For this and more Gluten Free Deserts, visit:

http://glutenfreecooking.about.com/od/dessertsandsweets/r/flourlessgfcake.htm

Mrs Quite Contrary Home Decor--A shop worth your time!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 07 Mar 2011 14:34:00 +0000

Today I would like to share the shop of a fellow team member, Mary Spina from the Cottage Style Street Team.

This is a new shop, but she is not new to Etsy! She has 2 other shops: ModernZebraFavors and RetroPops.This is a new shop, but she is not new to Etsy! She has 2 other shops: ModernZebraFavors and RetroPops.

The main categories she features are shabby romance, seaside cottage and vintage home. All are great!

This shop features vintage, shabby chic, distressed, seaside cottage decor. Lots of eclectic things and she adds new things often!

Take some time to visit at: http://www.etsy.com/shop/mrsquitecontrary

Enjoy!

Hugs
Barb

Etsy Cottage style Market Monday!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 07 Mar 2011 14:28:00 +0000

There are so many wonderful shops to be seen and it is fun to share: I am a member of Etsy Cottage Style and today is Market Monday!

Follow this link to oh so many great stores! http://etsycottagestyle.blogspot.com

Hugs
Barb

An elegant Gluten Free Desert!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 28 Feb 2011 23:19:00 +0000

For those of us who eat Gluten Free, here is a desert worthy of being included with elegant shabby chic food selections! Good even if you don't eat gluten free.

Peanut Butter-Chocolate Chip Bars with Chocolate Frosting

Stir together this easy after-school treat and serve with a glass of milk.

Prep Time

Minutes

Total Time

1 Hr 35 Min

Makes

Servings

Recipe Details

Ingredients:

1 box Betty Crocker® Gluten Free chocolate chip cookie mix
1/3 cup butter, softened
1/3 cup gluten-free peanut butter
1 teaspoon gluten-free vanilla
1 egg
1 cup Betty Crocker® Rich & Creamy chocolate frosting

Preparation Instructions:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan.
In medium bowl, stir together cookie mix, butter, peanut butter, vanilla and egg with spoon until soft dough forms (dough will be crumbly). Pat dough into pan. Bake 18 to 22 minutes or until edges are dry and golden brown. Run knife around inside edge of pan. Cool on wire rack about 1 hour.
Spread frosting over bars. Cut into squares, 4 rows by 4 rows.

Nutrition Information

Calories:280; Calories from Fat:110; Carbohydrate Choice:2 1/2; Cholesterol:25mg; Fat:2 1/2; Other Carbohydrate:1 1/2; Potassium:80mg; Sodium:260mg; Starch:1; Total Carbohydrate:40g; Total Fat:12g; Monounsaturated Fat:2 1/2g; Polyunsaturated Fat:1g; Protein:3g; Saturated Fat:5g; Sugars:25g; Trans Fat:1g; Fats & Oils:1tsp;

If you like this, there are more at:

http://www.glutenfreely.com/recipes/desserts

A must see at Etsy!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 28 Feb 2011 00:03:00 +0000

The Cottage Market offers Paris Apartment, Home Decor Chalkboards and more at their Etsy store at: http://www.etsy.com/shop/thecottagemarket.

Andrea Cammarata is a mother, wife, dog mommy and rescuer, friend, animal advocater, artist and many other things in life. Her full time job is ETSY. She has other shoppes...Popalicious, PopalciousToo and DoxieDoodles and her family works as a team with hubby cutting the woods and the kids do lend a hand sometimes during crunch times. Of course our 2 rescue doxies are in the middle of everything.

In this shoppe they will be bringing you original hand created items that they hope you enjoy! All little treats for home decor. Adorable and Affordable is the motto as they very well know that the financial "crunch" has truly effected peoples purse strings and it is fun to find something of high quality for a good price and that is what we are hoping you find here.

Wishing you all the very best life has to offer and look for new items all the time!...

My new treasury on Etsy---ENJOY!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Fri, 25 Feb 2011 21:56:00 +0000

'shabby and chic at the farmhouse' by ameliasparlor

Time worm treasures - touches of yesterday to help make today more loving and comfortable....

Aged Copper Pendant Lig... toddmanring $300.00	Vintage Sheet Music Con... roseflower48 $12.00	ON SALE Primitive Rolli... firecrackerkid $38.25
Farmhouse Style Desk an... TheVintageBarn $135.00	Designer pillow cover -... AbbysHome $45.00	Medium Size 5x7 U PICK ... braggingbags $39.99
Old Fashioned Romance N... goodtidingscre... $14.99	Country Primitive 3 Ste... ShakaStudios $138.00	50 Primitive Grubby Rus... thecountrycroc... $3.50
PINK ROSE TICKING - Sum... RUPiperDesigns $19.95	5x7 Primitive Stitchery... wvluckygirl $12.49	China Painted Cottage S... JYWheeler $14.99
Sheet Music Boxes CountryAcres $16.00	Soy Candle In A Vintage... scaredycatprim... $8.00	Recycled Vintage Tablec... rockriverstitc... $10.00
Custom Shabby Chic Recl... CoastalChicStu... $850.00

Treasury tool is sponsored by Lazzia.com A/B image testing.

New Products at Amelia's Parlor

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Thu, 24 Feb 2011 15:33:00 +0000

These and more are being listed today at Amelia's Parlor. Button keepsake box, vintage re-purposed turquoise shelf, a sweet metal hanging tea light lantern,pedestal and other candles. So much coming your way the next few days.

To see these are more visit: http://www.etsy.com/shop/ameliasparlor

Happy Thursday,
Barb

Starting the Herb Garden seeds

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Wed, 23 Feb 2011 16:17:00 +0000

The herb garden is very important for many reasons. The use of fresh herbs in your cooking and baking cannot be surpassed by anything else. A walk through the herb garden is a delight to the senses. They also are beautiful as each plant products its own lovely stalks, stems, leaves and color--so much color.

This is the time of year I start my seeds. I am fortunate to have a greenhouse, but sometimes start them indoors during an especially cold winter/spring season.

This is how I start my seeds. Please feel free to share how your start yours.

Purchase a seed starting tray that consists of three sections: the base, the pot insert, and the clear dome which helps keep moisture and warmth in the tray.

You may purchase a ready made seed starting mixture or make your own. The following is the recipe I use- simple and it works.

For each tray mix: 6 cups vermiculite
6 cups perlite
6 cups peat moss

Mix and fill the seed starter section. Plant seeds according to the instructions on the seed packet. Use a mister filled with water to gently spray the tops of the seeds in the planting mixture. Cover and watch carefully. Keep in a warm, well lit space and give them the attention they deserve. They will reward you later when you transplant them outside---be sure to harder them first but more on that later.

Almond Petits Fours

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Tue, 22 Feb 2011 13:14:00 +0000

Ingredients

U.S.

Metric

Conversion chart

Almond Cake

1/2 package(s) (3 1/2 ounces) almond paste
1/2 cup(s) granulated sugar
1/2 cup(s) butter or margarine, softened
3 large eggs
1/2 cup(s) all purpose flour
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt

Fondant Glaze

4 tablespoon(s) butter or margarine, cut up
5 tablespoon(s) milk
2 tablespoon(s) light corn syrup
Pinch salt
1 box(es) (16 ounces) confectioners' sugar
Blue, pink, green, and/or yellow paste food coloring

Prepare Almond Cake: Preheat oven to 350° F. Grease and flour 24 mini muffin-pan cups.
Crumble almond paste into food processor bowl with knife blade attached. Add granulated sugar and pulse until almond paste is finely ground. Add butter and process until smooth. Add eggs and process until combined, occasionally stopping processor and scraping side of bowl with rubber spatula. Add flour, baking powder and salt, and process until blended. Spoon batter into muffin-pan cups, filling almost to top.
Bake cakes 15 to 18 minutes or until golden brown and tops spring back when lightly touched with finger. Cool cakes in pans on wire rack 10 minutes. Invert cakes from pans onto wire rack to cool completely.
Prepare Fondant Glaze: In microwave-safe medium bowl, heat butter in microwave oven on High about 30 seconds or until melted. Stir in milk, corn syrup, and salt, then stir in confectioners' sugar until glaze mixture is smooth. Reserve 2 tablespoons white glaze for decorating tops of petits fours; cover with plastic wrap to prevent drying out. Divide remaining glaze into desired number of custard cups; tint with choice of food coloring.
Decorate petits fours: If necessary, trim rounded sides of cakes so they will sit flat. Set cakes, still on wire rack, over waxed paper. Spoon tinted glazes over cakes as desired, allowing glaze to run down sides and drip onto waxed paper. If necessary, use small metal spatula to spread glaze evenly over tops and sides of cakes. Allow glaze to set, about 25 minutes.
When glaze on cakes is set, spoon reserved white glaze and remaining tinted glazes into separate heavy-duty self-sealing plastic bags, with corners snipped to 1/8-inch opening; use to pipe dots, lines, pretty designs, and/or letters on top of cakes. Allow designs to dry completely.

For this and more see: http://www.delish.com/recipes/cooking-recipes/spring-cake-recipes

Have a wonderful Tuesday!

Beautiful lampshades and nightlights from Good Tidings Creations!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 21 Feb 2011 14:15:00 +0000

Donna has been involved with crafts, fine art and design as a online business for over 8 years. Before that, she had been involved in crafts and design in various forms for most of her life! From the time she was a child, her creative mom encouraged the giftings she saw in Donna from a young age. Donna enjoys creating a variety of home decor styles and gifts and would be blessed to be able to bring to your home or office the coziness and the warmth of country things, mixed with other decors, such as shabby chic, decorative Victorian and cottage decor.

You can visit her shop at: http://www.etsy.com/shop/goodtidingscreations

Chocolate Covered Strawberries

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Tue, 15 Feb 2011 12:55:00 +0000

Chocolate Covered Strawberries

INGREDIENTS

6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

DIRECTIONS

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding thestrawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-covered-strawberries-recipe/index.html

or enjoy my faux Chocolate covered strawberries all year round at:http://www.etsy.com/listing/40745383/chocolate-covered-strawberries-faux-food

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Sat, 12 Feb 2011 15:52:00 +0000

Signs by Diane is a wonderful Etsy store and perfect for the shabby chic home and special event.

Weddings anyone?

Diane is happy to announce that some of her mini signs are being featured in the August issue of Somerset Home magazine! This is very exciting for her as she has been a BIG fan of many of the Somerset/Stampington publications for a long time!♥ She creates handcrafted signs that include several styles from Shabby Cottage Chic, Paris apartment, beach cottage and Vintage. Though her signs are new, she takes great care to give them that old vintage look through a multi step process. She is always trying to create new looks and phrases for my signs.

Take a peek at her store at:

http://www.etsy.com/shop/SignsByDiane

Thinking of spring!!!!!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Fri, 21 Jan 2011 17:23:00 +0000

Here is an Etsy treasury that makes you feel good on a day like today- stop by and see the wonderful items from fine Etsy sellers.

http://www.etsy.com/treasury/4d383f55f97c8eef805ecd0c/quiet-signs-of-spring

Hugs

It's cold here!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Fri, 21 Jan 2011 17:10:00 +0000

Please don't misunderstand....I love winter but as you can see here, my horses, sweet annie and I are getting a little "weighed down" by it all. The temperature is barely above zero and I do worry about my animals. This mroning they seemed fine-maybe it's me.

But the sun is shining and the snow is crisp and the air is clean! And it is mid January and a warmer, greener time is coming. Here is to the changing seasons--love them all!

Hugs
Barb

A new giveaway at Maywood Cottage

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Wed, 19 Jan 2011 13:04:00 +0000

Willa over at Maywood Cottage is having her first giveaway. Please visit her at:

http://maywoodcottage.blogspot.com

It is a fun blog and you will enjoy spending some time there.

Hugs
Barb

A great New Treasury at Etsy!!!!!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Fri, 07 Jan 2011 19:00:00 +0000

Soft Glow of Winter

I enjoy sitting in my 100 year old barn- my home- with the soft glow of many candles on these long winter nights, wrapped in a comfy quilt and a good stack of books by my side. These are the candle holders I would enjoy having in my home.

http://www.etsy.com/treasury/4d26676250a16d9108522989/soft-glow-of-winter?page=2#comments

Not so shabby, but so great!!!

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 01 Nov 2010 12:33:00 +0000

Teresa's Primitive Treasures at Etsy has some wonderful items to bring the great critters in our lives into your home. http://www.etsy.com/shop/TeresasPrimTreasures
Hope all of you had a great weekend. The weather was wonderful!!!!! It is so great to spend time with the horses.... so today I am featuring mostly farm critters on my blogs. They bring so much happiness to us all and having something in the house to remind us of them makes us feel good.

The sheep are looking great, and the mice continue to fing homes every where--mostly in the barn. And the barn cats should decided to make spend their time in the house.
Winter is on its way.

Take some time, a cup of tea and visit Teresa's Primitive Treasures.

Have a great week everyone!!!!

Hugs
Barb

How about some faux food tp help make your home look welcoming?

noreply@blogger.com (Barb King of Prairie Harvest Arts) — Mon, 25 Oct 2010 21:13:00 +0000

It's that time of year when we traditionally make homemade apple cider doughnut, cinnamon rolls and Kringle.

Kringle, if you haven't had the treat, is a wonderful Danish pastry that is often sent around the country at Christmas time.

My family name is Kringle, as in Chris Kringle and so we truly prize the family recipe for this treat!!!!!

Here is a recipe for the real thing--use real butter--
This one sounds ok but our are the best!!!!! lol

To purchase the pattern for the Kringle pls visit: http://primitivepatternemporium.com

For finished items pls visit Prairie Harvest Arts at: http://prairieharvestarts.com/shop

Danish Kringle

Ingredients

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 1/2 cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

Directions

In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.