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Thursday, June 14, 2012

Flag Day Wreath

 Isn't Pinterest a wonderful source for ideas? One of the first things I pinned was a wreath made out little flag toothpicks. Yes, flag toothpicks….. This project is simple but you may question my sanity, it required over 400 little, little flags.


Today is Flag Day so I thought I would share the wreath now in case you wanted to join me in my craziness and make this for the 4th of July….


I hung the wreath on the back porch at the cottage.



 I love this vintage can, it was a trash pick from a few years ago, that Cottage Guy brought home for me. 



As I said the project was simple. I used an 11 inch styrofoam ring. Wrapped it in leftover Christmas ribbon that I pinned in place. Using four packages for 100 count flag toothpicks begin inserting from the center and work to the outer edge. At the end insert additional flags to fill in any empty spots. It took only about two hours to complete. A great project to do while watching your favorite TV show.

I purchased the supplies at JoAnn Fabrics, flags were $2.99 and 40% off, so the whole project was less than $15.00. 


The wreath is mounted on a vintage tray with a mirror in the center.



  The reflection in the mirror is showing my collection of vintage red, white and blue Michigan license plates.



June is ticking by, in a few short weeks the 4th of July will be here. So start thinking about your plans for the 4th. Do you do any special decorating for the 4th of July? I'd love to hear about it.

Monday, June 11, 2012

Summer's Delight Strawberry Shortcake

One of our family's favorite summer desserts is strawberry shortcake. We are lucky to have strawberries grown here in Michigan but the summer growing season is short, only about three weeks long.

I have several different shortcake recipes that I like but my favorite is one has ground pecans, rolled out and cutout into individual serving pieces. 



It is easy to make…..
  

Sprinkled with sugar and ready to go into the oven….


Fresh out of the oven…..


Cooling and waiting for the berries….




This recipe is from Country Home magazine in the May 2008 issue, as many of you know Country Home is no longer being published monthly. Normally I would link to the recipe but it was not available so I've included it here.



Berry Shortcake

Bake: 7 minutes   Oven: 450°

2 cups flour
1/2 cup finely ground pecans
1/4 cup sugar
2 tsp. baking powder
1/2 cup butter
1 egg lightly beaten
2/3 cup milk
1 tbsp. finely shredded orange peel (I used lemon)
milk (for brushing)
sugar (for sprinkling)
6 cups sliced berries (I used strawberries)
1/4 cups sugar
1 cup whipping cream 
2 tbsp. sugar
1/2 tsp. vanilla

In a mixing bowl stir together the flour, ground pecans, 1/4 cup sugar, and the baking powder. Cut in the butter until the mixture resembles coarse crumbs.


In a mixing bowl combine egg, 2/3 cup milk, and 2 teaspoons of orang or lemon peel; add all at once to dry ingredients. Stir just until moistened. Turn out dough onto a floured surface. Knead dough 4 to 6 strokes, just until smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured 2 1/2-inch flower shape cutter. Place cutout on an ungreased baking sheet. Brush each cutout with milk and sprinkled with sugar. Bake in a 450° oven for 7 to 8 minutes or until golden. Transfer shortcakes to a wire rack; cool for about 10 minutes.


Meanwhile, in bowl stir together the berries, 1/4 cups sugar and remaining 1 teaspoon orange or lemon peel; let stand for about 20 minutes.


To whip cream, in a chilled medium mixing bowl combine whipping cream, 2 tablespoons sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.


To serve, spoon berries and whipped cream over biscuits. Makes 8 to 10 servings. Enjoy!




I had enough leftover to have one for breakfast, yummy…. Treat your family to strawberry shortcake this week.







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