Welcome! Come on in. Would you like a cupcake? Or a candy cane?A cookie?Or perhaps a chocolate jungle bell?How about the two cent tour of the kitchen of Quill Cottage? If you have been a visitor before, just scroll on past this little leg of the journey. I am posting my kitchen as per a request from one of my dear readers. Remember, I live in a cottage and my spaces are itty bitty compared to most standards today. We have had to make the most of our small space so everything has to be really functional. This is almost the whole enchilada in one shot!My stove, that I love, love, love!!! It is my favorite flea market find. Above is a piece antique ceiling tin that I finished out in a nickle finish and Handy Hubby framed for me. Copper pieces accent the pot rack and a set of vintage pots rest on top.The sink where I can see the deer graze at the edge of the woods, cardinals in the bushes, or a perfect circle in the tree canopy to the sky.Here is my pantry, which used to be a hallway that we converted. I started to remove all the useful stuff like brooms and such, but I thought not, this is how we really live. The walls are fifteen light panel doors that I decoupaged recipes from the 1920's and 1930's over the glass panes.Back when my daughter was in youth group we used to have large gatherings here. One of the girls loved to hang out in our kitchen and especially the pantry. She would swing open the spice cabinet and inhale deeply. She said that this is her favorite room in my house. It smelled like home.This is the nook where the washer and dryer rest under the counter top. Here you can see that it is all decked out for entertaining.Swinging back around and there is my refrigerator. I hope you enjoyed the two cent tour!What is that, you only got a peek at the nook and its entertaining look? Sure, we can take a closer look. In this corner Nesting Santa's stand at the ready to guard the goodies that will soon fill the tired trays!In this corner Santa has filled his sleigh with a tiny tree full or white twinkle lights and tiny ornaments.In the center of the top shelf rests a little vignette of gingerbread men and a framed Christmas card of Santa napping. To the right and left of this display are framed pieces of handmade art.A festive garland filled with mini red and white kitchen utensils and gingerbread man stocking ornaments rings the counter top set off with a twinkling glow of white lights.Here is the whole thing!Now that we have taken a tour of the kitchen, why don't we make something! How about some of Miss Sandy's Christmas Candies and Cookies AND some of those cute little Gingerbread Men Stocking Ornaments? Sound good? Grab an apron and let's go!GINGERBREAD MAN STOCKING ORNAMENT TUTORIAL:
*Needle and Thread or Sewing Machine
*Paint ~ Red, White, Black
*Misc. embellishments and trims
*Hot Glue and Hot Glue Gun
*Draw or trace a gingerbread man head, arms, and body onto the wrong side of a 4" x 5" piece of fabric. Place over identical piece of fabric, right sides together.*Sew over trace lines by hand or with a sewing machine.*Trim away excess edges and snip at all corners to prevent puckering.*Turn and stuff with fiber fill.*Paint on eyes, nose, mouth, and frosting as shown in photo OR glue on beads, buttons, etc. as you desire.*Stuff fiber fill into the foot of baby bootie.*Place gingerbread man in bootie as shown in photo. On front and back, roll back bootie cuff and run a bead of hot glue along body, press bottie back in place.*Glue or stitch on a ribbon loop for hanging.*Add any extra embellishments that you desire. I bow ties added tiny cookies to the hands of mine. (Darling Daughter asked if that would be considered canibalism) Some have bells on the tips of the toes and I also added some vintage silver garland for a bit of sparkle.
This would be a great way to preserve a special memory of your child or grandchild by turning one of their little booties into an ornament for the tree!
Now that we are through crafting, let's get cooking!
3/4 Cups butter
3 Cups sugar
2/3 Cups evaporated milk
1 pkg. (12 oz) chocolate chips
1 jar (7 oz) marshmallow creme
1 Cup chopped nuts
1 tsp. vanilla
Microwave butter in 4 quart bowl on high for 1 minutes or until melted. Add sugar and milk, mix well.
Microwave on high 5 minutes or until begins to boil, stirring after 3 minutes. Mix well. Scrape bowl. Continue microwaving 5 1/2 minutes, stir after 3 minutes. Stir in chips until melted. Add remaining ingredients, mix well.
Pour into greased 9" square pan for thick fudge or 9" x 13" pan for thinner fudge. Cool at room temp. then cut into squares. Makes 3 lbs.
PEANUT BUTTER CUPS
1 lb. margarine
2 Cups peanut butter
2 1/2 to 3 lb. confectioners sugar
3 tsp. vanilla
6 oz. semi-sweet chocolate chips (you may need a bit more than called for)
1/4 lb. paraffin
Cream margarine and peanut butter. Add sugar until the consistency to form into balls the size of large marbles. Add vanilla. Mix thoroughly using hands. Melt chocolate and paraffin in small double boiler. Dip balls in chocolate, using a toothpick. Place on waxed paper to cool. Remove toothpick and dab chocolate over hole. NOTE: candy freezes well. Yields 125 pieces.
CHOCOLATE COATED COCONUT BALLS
1 stick butter or margarine
1 can sweetened condensed milk
2 boxes powdered sugar
pinch of salt
1 small bag flaked coconut
2 pkg. semi-sweet chocolate chips
1/3 cake paraffin
Melt butter; add milk. Stir in sugar and salt. Add coconut. Chill until it can be easily handled. Roll into balls; insert toothpick in each ball. Refrigerate until firm. Melt chocolate and paraffin in a double boiler. Dip each candy into chocolate. Place on waxed paper to cool. Remove toothpick and dab hole with chocolate. Yields 70 pieces.
PECAN THIMBLE COOKIES
2 Cups all-purpose flour
1 1/4 Cups chopped pecans
1 Cup butter, softened
1/4 Cup granulated sugar
1/4 Cup firmly packed brown sugar
Process flour and pecans in food processor or blender until very fine. In a medium bowl, beat butter and sugars until light and fluffy. Stir in flour mixture. Wrap dough in plastic wrap and chill overnight.
Preheat oven to 300 degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/4 inch thickness. Use a thimble to cut our cookies. Transfer to a foil-lined baking sheet. Bake 10-12 minutes until very lightly browned. Yields about 50 dozen cookies.
VARIATION: Cookies may be rolled out as directed above and cut out using regular size cookie cutters in any shape you desire. Bake 20 to 25 minutes. Yields about 5 dozen 2 1/2" cookies.
I hope that you enjoy some of these family favorites!
Now on to the last bit of goodness I have tucked away for you here at the Quill, the winners of the Gingerbread Man Give Away!
#4 ~ Pattie of The Joy of Nesting! (time stamp: Dec. 18, 2008 10:26AM)
#6 ~ Vee of A Haven for Vee! (time stamp: Dec. 18, 2008 11:55AM)
#18 ~ Marmee of Things I Love! (time stamp: Dec. 19, 2008 7:19PM)
Congrats to you all! Please email me your addresses and I will get your package in the mail on Monday morning! Thank you to all who have visited during this holiday celebration here at the Quill. I hope you have enjoyed this month long celebration as much as I have.
I invite you to join me tomorrow for the last installment of our families Advent celebration. I have decided to postpone the winter table setting until after the holidays so be sure and pop over between Christmas and New Years to see what happened to those snowmen and mittens we made earlier. I will have a bit of something up for you on Christmas Eve if you should decide to drop by. I will be taking a one week break most of Christmas week. This little elf needs to get herself in gear to spread a little holiday cheer right here at home! I hope you all have a very Merry Christmas!