Welcome to the blog hop that features the Apron Holiday Treats Recipe Kit. I loved the Treasured Family Recipes Blog Hop yesterday! As part of the celebration, Creative Cuts & More will be having a six day sale. 20% off the entire store -but only for six days! Make sure you enter the code: recipebloghop2009 during checkout.
In addition, each day there is a give-a-way. There is a twist however, go through the blog hop and leave comments for the designers and then return to www.diecutdiva.com. INSTEAD of leaving a comment, you need to share a recipe to have a chance at winning the kit. If you share the recipe on your blog and link back you get a second chance to win the daily kit. Lets make this a great recipe swap.
If you aren't arriving here from http://closeyourears.blogspot.com/ you can start the blog at: www.diecutdiva.com Haven't the designers done a fantastic job! I'm lookin forward to trying some great new recipes. I loved the paper and embellishments in our kit. I've used three additional hand-dyed ribbons on my aprons. Rusched ribbon adds a look of elegance and is quick and easy. If you don't know how to rusche ribbon, check back to my blog at the end of the week for a tutorial.
I made a pocket out of the extra paper included with your kit. The rusched ribbon is our hand-dyed ribbon from Thread Gatherer and may be special ordered from Creative Cuts and More. The Pink Ribbon is also from Thread Gatherer and is called Savoir Faire. The button and hand dyed wool is from my stash and I purchased the white tag from my local scrapbooking store.
For the Red Pocket Page I used the additional striped paper found in your kit along with the red Silken Ribbons 7mm from your kit. The 1/2" hand-dyed silk satin ribbon is #25 Forest of Greens from Thread Gatherer and may be ordered from Creative Cuts and More. Form the wreath after rusching the ribbon.
My cover Apron Page for the Album uses paper and diecuts found in your kit along with the remaining red ribbon found in your kit. i just loved the cookie cutter charms and die cut Gingerbread man. I made the apron tie at the top with the same Savoir Faire pink ribbon I used on the pink page. The only other item not found in your kit that I used was Sticklers Glitter Glue from Ranger.
Many thanks again to Terry of Creative Cuts and More for making this possible. Now your next stop is Cambria Turnbow
I'm sharing a recipe I received from a neighbor when I was about 12 (42 years ago!) It was a family recipe for Bretzeli. You will need either a pizelle or krumkake iron. I use an electric iron.
8 large eggs
1 1/2 Cups butter
3 1/4 Cups granulated sugar
1/2 C whipping cream (not whipped)
1/4 teaspoon salt
1/4 teaspoon baking powder
1 large lemon, juiced
grated zest/rind from the lemon
1/2 teaspoon lemon extract
9 2/3 Cups flour, sifted
Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the whipping cream and grated lemon rind. To the lemon juice add water (if necessary) to make 1/4 Cup liquid. Add to mixture and beat well. Stir in extract. Sift 4 cups flour, baking powder and salt. Add to the butter and sugar mixture. Stir in remaining flour, 3/4 cup at a time until a stiff dough forms. You may not use the entire 5 2/3 Cups flour. LEt stand overnight, covered in the refrigerator.
Heat your krumkake iron. Form about 1 tsp of dough into a ball and place on middle (slightly more toward the back). Close the iron and bake for 30-40 seconds. You do not want the cookies to be too brown so you may have to adjust baking time according to your iron. This recipe makes a large amount of cookies so plan on a couple of hours of baking time. They freeze well.