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Greetings from Boston, Massachusetts Postcard
Hi, Primmies... I stitch reproduction antique samplers and dolls. I also have lots of great artists and their sites featured as well as tutorials and some recipes for you to enjoy. Eventually we will have our own items for sale. Until then I hope you will enjoy the content, please leave a comment on any post you wish to.

Thank you,
Susan

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October 6, 2011

I Made A Big Goof On October 4th: Here Is The Pumpkin Recipe I Meant To Post

Hello, My Prim Friends,
I think I lost my mind on October 4th. I called the post, "We've Gone Pumpkin Crazy" but I was just crazy! The recipe I pictured and gave
you was for Fresh Ginger Cheesecake with Caramel Sauce.
Hello! That's what happens when you can't sleep all night so you
decide to stay on the computer! Here's the recipe I meant to post
(the Ginger Cheesecake is awesome, too): See how they look alike?
And you girls were too nice to call my attention to the boo-boo!
Please let me know if I make a mistake or my links are broken...

Pumpkin-Praline Cheesecake

Prep: 50 minutes Bake: 45 minutes 375 degrees F 
Cool: 1 hour 45 minutes 

Ingredients
1/3 cup butter
¼ cup packed brown sugar
1 cup all-purpose flour
3  8-ounce packages cream cheese, softened
¾ cup packed brown sugar
2 tablespoons all-purpose flour
1 15-ounce can pumpkin
1 teaspoon vanilla
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
3 eggs
1  8-ounce carton dairy sour cream
1 tablespoon granulated sugar
Pecan halves (optional)
½ cup granulated sugar
½ cup chopped pecans
Directions
1. For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
2. For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
3. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
4. For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
5. Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
6. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
7. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
8. Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.
*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.
Nutrition Facts
Calories479 Total Fat (g)34 Saturated Fat (g)19, Cholesterol (mg)138, Sodium (mg)254, Carbohydrate (g)39, Fiber (g)2, Protein (g)8, Vitamin A (DV%)119, Vitamin C (DV%)3, Calcium (DV%)8, Iron (DV%)15, Percent Daily Values are based on a 2,000 calorie diet
copyright BetterHomesandGardens 2009 Meredith Corp.,LLC all rights reserved

Here's Another Delight For Pumpkin Lovers-Simple Pumpkin Pound Cake


Pumpkin Pound Cake

Makes: 14 to 16 servings
Prep: 20 minutes Bake: 1 hour
Ingredients
1 cup granulated sugar
1 cup packed brown sugar
¾ cup shortening
2 eggs
2-½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon salt
1 15-ounce can pumpkin
1 cup raisins
1 cup chopped pecans or other nuts
1 cup chopped maraschino cherries
Orange juice (optional)
Coarse sugar (optional)
Maraschino cherries (optional)
Directions
1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries (we used cranberries).
2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired (Mr. Glen Oaks made a simple glaze
of powdered sugar, milk and a smidge of vanilla).                            Makes 14 to 16 servings.
Make-Ahead Tip: Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months.
Nutrition Facts
Servings Per Recipe 14 to 16 servings Calories400 Total Fat (g)17 Saturated Fat (g)4, Cholesterol (mg)30, Sodium (mg)235, Carbohydrate (g)60, Fiber (g)3, Protein (g)4, Vitamin A (DV%)68, Iron (DV%)15, Percent Daily Values are based on a 2,000 calorie diet

copyright BetterHomesandGardens Meredith Corp LLC all rights reserved

Cool Idea: Vintage Image Transfer and Wool Applique Harvest Photo Pillow

This project has a cute idea, a vintage image transfer layered with wool felt applique shapes. The image is peeking out of a window in the pumpkin. The designer uses a product called iDye, I've never heard of it so I went to a website where it's sold and they have a place to click to see the instructions on how to use. One packet dyes 2-3 pounds of fabric. Whoa... I would make the pillow more tea dyed and stained. If you have old flour sacks or feed sacks they would be perfect for this pillow project. Click HERE to read Melony Bradley's post with directions for making the Harvest Time Pumpkin Photo Pillow.. Click the link HERE to see the colors of iDye and the detailed instructions on how to use. I understand that the dye packet is tossed in the washing machine and it dissolves in the water, no mixing, no stained hands or anything else. Here's a site I use for vintage images for all holidays. It's a fantastic site and it's free. You can find lots of vintage holiday images for this pillow project or any of your other projects. I have a link on my sidebar. You can also click HERE Vintage Holiday Crafts. Don't forget to send me pictures whenever you make a project that I've posted here or pictures of anything you are working on for your shops, craft fairs, shows and your selling blog.  I'd love to start a gallery of my blog followers' work. Warm Regards, Susan

It's That Time AGAIN...

Hi, everyone, it's a beautiful day here. A  little cool and quite pleasant.
Remember all those hot days we went through? We thought they'd
never stop.
It's not that time again, it's time for another Giveaway!!
This one is from Christine at Preferably Prim. It's her "Thankful For Friends Giveaway". Here's what she's offering:


            A beautiful wool penny mat and this very cute and pretty


                                                      Pinkeep, and finally




          a Candy Corn Make-Do on an antique beehive bobbin
Don't you love how Christine made this Candy Corn so unique? The
little details like the appliqued pumpkin, black cat and moon
and stars. Here's the Link Again To Go To The Preferably Prim Blog.
The Giveaway ends on October 19, 2011. She will draw the winner
on October 20, 2011. There are ways to get extra chances, too!
Warm Regards,
Susan

New Giveaway At Grandma Kringle

Click Grandma Kringle Giveaway to enter for chances to win this cutie! You get lots of extra chances, too.




He's prim dyed and color washed, measures 10 1/2 inches x
8 1/2 inches. He's accented with homespun, his own wooden spoon and a recipe for ginger cookies attached with a rusty
pin and bell. He's sprinkled all over with mica flakes and has
a wonderful, yummy gingerbread fragrance that has been
spritzed all over him!
Go and sign up, the deadline is October 21, 2011.
Good Luck!
Susan

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