Creeper is a character in the on line game called Minecraft. It is a very popular game for little kids. I made 2 twin size quilts to sell last summer at the Metro Con in Tampa. My older grandkids had a craft booth there. They didn’t sell so they are now up on Etsy. My youngest grandson wanted to be in the picture so I left him pose. It does give a perspective of the size of the quilts. Here are some more pictures of the quilts. The quilts are just as nice on the back side and can also be used as just a green quilt. I used poly batting because it is light and cuddly for a child. It also is easy to wash which is important with children. It was machine quilted in the ditch with a wavy stitch to reinforce the seams for long wear. The fabric is high quality cotton from my stash. There might be some poly cotton blends that may of slipped into my stash from others giving me fabric out of their stash. I have fabric that I don’t remember buying. The quilt came together from what I had in my stash that matched the pixels in the game. https://www.etsy.com/listing/211215775/creeper-quilt?ref=sr_gallery_18&ga_search_query=Minecraft+quilt&ga_search_type=all&ga_view_type=gallery
A really delicious cookie to make in the fall. They have a wonderful apple and spice with a hint of honey. The cookie is soft and moist. I used a cookie stamp to make fall flowers and decorated them with fall chocolate chips with colored sugar before I baked them. The recipe calls for you to flatten them with a fork. I plan to hide some of these in the freezer to give as a hostess gift and friends.
Applesauce Honey Cookies
2 ¼ cup flour
½ teaspoon of baking powder
½ teaspoon of cinnamon
½ teaspoon of ground ginger
¼ teaspoon of salt
½ cup butter room temperature
½ cup packed brown sugar
½ cup white sugar
1 large egg
½ cup applesauce
1 tablespoon honey room temperature
Sift together in a separate bowl flour, baking powder, cinnamon, ground ginger and salt. Cream in a mixing bowl butter, brown sugar, and white sugar. Add egg, applesauce and honey then mix until blended. Chill for an hour.
Pre heat oven 375 degrees. Prepare cookies sheets with parchment paper or vegetable spray.
Roll in ball size of walnuts and place on cookie sheet. Use fork to flatten cookie or cookie stamp.
Bake for 10 -14 minutes until slightly brown and set. Let cool on wire rack.
With Thanksgiving just around the corner, it is time to think about what we are going to serve for dinner or what we are going to take as a guest to dinner. The hardest thing is to think up a desert for some one who can’t have dairy or sugar. Here is a wonderful treat for such a person that you can give. I made these with sugar and they turned out wonderful. It is very moist and the applesauce gives it an added flavor surprise. I bake them in mini loaf pan and shorten the time to 30 minutes. They could also be baked as muffins.
3 ripe bananas
1 cup sugar or Spenda plus an extra 1/4 cup of applesauce
1/2 cup applesauce
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cup flour
Preheat oven 350 degrees. Prepare a standard loaf pan with vegetable spray.
Sift flour, baking powder, salt, and baking soda together in a separate bowl. In a mixing bowl mash bananas then add sugar and applesauce. Beat adding one egg at a time then vanilla. On low speed gradually add flour mixture until blended. Pour in loaf prepared loaf pan. Bake at 350 degrees for 45 minutes. Let stand for 10 minutes before removing from pan.
I was wandering through Walmart the other day waiting for my grand daughter get her hair cut. So I took a look in the cake decorating isle and found this little cookie stamp by Nordic Ware. I try to buy something every year from Nordic Ware because all their products are American made. Only now after 20 + years of doing this I have quite a collection of bake ware and have run out of space to store it.
It started out with me saving Betty Crocker coupons and they offered a Krumkake baker. I bought it and was delighted with it. It took some practice but I caught on to how to flip and roll them. Then I got a 6 cup bundt pan. You can tell by the color how long ago that was. The molded aluminum little bundt was great for just using a box of Jiffy cake mix. I used Baker’s Choice spray to prep the baking pan like the instructions said that came with the bundt pan. The little cake slipped right out when inverted. It was fun getting lots of complements on my cookies and little bundt cake. I was hooked after that.
I used my Betty Crocker coupons every year for a charming bundt pan until Betty Crocker stopped the coupons. Then I just looked on the internet and would pick something that caught my fancy. In the recent years that I am retired I have found a couple in thrift stores instead of buying new. The kids have bought me a couple as a Christmas present. For a few years even Walmart had the bundt pans and offered seasonal shapes. But this year I found the little cookie stamp. They have three designs but I could just buy one at $5. I picked the little waffle one.
My grandson was with me and he right away had visions of peanut butter cookies. I have a few plastic hand cookie stamps from a long time ago that the little kids like to help me make peanut butter cookies with. In the process of making the peanut cookies, the cookie stamp needed a light coating of vegetable spray to keep the dough from sticking. When the dough started to stick again I would spray it again. If the dough stuck I would just make the ball over again and press. The cookies turned out just beautiful.
Peanut Butter Cookies
Pre heat oven to 350 degrees
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 cup of shortening or butter flavored shortening
3/4 cup of peanut butter
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon of butter flavored vanilla extract
Add dry ingredients to the creamed mixture. Mix until smooth with mixer. The dough will be easy to handle and make into balls. Place balls on cookie sheet and press flat with cookie stamp, fork, or the bottom of a glass.
Bake for 17 minutes large cookies and 12 minutes smaller cookies. Keep in mind oven’s vary so watch closely your first batch and adjust time to your oven.
Walmart offers them on line shopping
One of the first things I learned to make was bread pudding. My mother had a Betty Crocker Cookbook and I would look through it at a early at an early age for things I could make. Bread pudding was one of them. I still like making and eating it. I adapted a recipe from Mott’s Applesauce for this bread pudding. The original recipe had a oatmeal crumble topping to it. I have since lost the original and only have my version of it. I end up with bread that goes stale before I can use it up. This is a problem for people who depend on a food bank for some of their groceries. What do you do with day old bread that has a short shelf life. Bread pudding is one of the ways to use it up. I have shared this recipe with many of my neighbors.
This is quick and easy using specialty bread like raisin or cinnamon bread. But you can make it with regular bread by adding raisins and a 1/2 teaspoon of cinnamon to the mixture. It makes a wonderful warm evening treat when the weather is cold.
Apple Sauce Bread Pudding.
1 cup of applesauce
½ cup brown sugar
1 cup milk
5 slices of raisin bread or cinnamon bread.
Cut bread into square pieces and place in a 8 inch by 8 inch baking dish.
Pre heat oven 350 degrees.
Whisk applesauce, eggs, brown sugar and milk together in a mixing bowl. Pour over bread and stir bread to make sure all the pieces are evenly coated. Bake at 350 degrees for 30 minutes until golden brown on top.
Serve warm with a choice of caramel sauce, milk or whipped cream.
One large Acorn Squash or Butternut squash. (I used sweet pudding variety which is white and yellow which is only available in the fall. ) Cut in half, remove seeds and place cut side down in baking pan. Add a little water and bake at 350 degrees for 30 minutes or until fork tender. Cool and scrape out squash into mixing bowl.
One unbaked pie shell for 8 inch pie.
½ to 1 cup of sugar. (The pudding squash is sweet so I only used ½ cup. When all ingredients are mixed taste it to add additional sugar if needed.)
2 large eggs
½ teaspoon of pumpkin pie spice
¼ teaspoon of ground ginger
1 teaspoon of butter flavored vanilla extract or tablespoon of melted butter and teaspoon of vanilla
1 cup milk
Pinch of salt
Nutmeg to sprinkle on top.
Pre heat oven 375 degrees.
In a mixing bowl add squash, sugar, egg and spice. Beat until light and blended about 1 ½ minutes. Add milk and vanilla and blend for 2 minutes. ( If you are making a 9 inch pie you will need to add another ½ cup of milk and one more egg.) Pour into pie shell and sprinkle a dusting of nutmeg on the top. Cover edges with pie shield or foil to keep from over browning crust.
Place on bottom rack close to bottom. Bake for 35 to 40 minutes. It should giggle a little in the center and a tooth pick comes out clean about 2 inches from edge. If you over bake it will later crack on top.
All ovens are different so use the temperature that works well for your pie baking. Some find that starting with a very hot oven at 425 and baking for 10 minutes then turning down to 375 works well. Others like to par bake shell with pie weights for 5-10 minutes first then fill pie will keep the bottom from being soggy. Then baking at 375. I found that my oven does a good job by just placing the pie on the very bottom of my oven and baking give me very good bottom crust. My oven has a rack that fits over the bottom elements as well as the 2 traditional racks. I use that bottom rack.
I was amazed at how good this turned out. I had a few bananas that was over ripe. I wanted to use them but didn’t want to make banana bread. I wanted something fast a quick. This recipe fit the bill. I am sure this would taste making it with butter cake mix. butter pecan cake mix and other flavors. Think a little out of the box and make strawberry cake mix with banana for banana strawberry cake mix.
Quick and Easy Banana Cake
Preheat oven 350 degrees and prepare a bundt pan with spray coating.
1 box of yellow cake mix
3 ripe bananas
1 teaspoon of baking soda
Follow the directions in mixing the cake but reduce the water by 1/4 cup. Mash bananas in a bowl and add baking soda to the bananas. Add mashed bananas to cake batter and blend. Pour in prepared pan and bake for 55 minutes or until tooth pick comes out clean.
This is a very moist cake and has a wonderful banana aroma to it. All it needs is just a dusting a powder sugar.