Away Go the Mangers....

 I have been moping around the house, trying to put away Christmas decorations and fighting a touch of sadness. Not really sure why as Christmas was nice and peaceful. Maybe it's the sugar blues, but whatever it is, I'm sure this too shall pass. I have been playing around with display ideas for my smaller manger scenes. I haven't finalized my idea on the one above, but I tried displaying this one in a covered cake pedestal, with tea lights underneath to show off the iridescent color of the pieces. You can't really tell in this photo how pretty the scene really looked. I may leave the top off next year. It was a fun experiment though.

This little set is displayed in a butter dish or pickle tray, I haven't determined which. I wanted to permanently glue these pieces to the glass, but it was recommended by a friend that I not do that. I also want to turn this into a pedestal style display, but that will  have to wait until next year, as everything has been tucked away now. I do know that my dining room will be my manger room. I would love to find a pretty tinsel tree in sky blue or turquoise to sit on my tea cart in front of the bay window area. I saw a gorgeous retro looking turquoise tinsel tree at BeeCrowBee, a local hand crafted soap and body care shop here in Joseph. I wonder if I will still be on the look out next season. Time tends to change things. It's been fun to decorate my home the way I want, and I look forward to next Christmas, as I will already know where things go, and be able to get these projects finished. Who knows, I may stumble upon an even better idea! Happy New Year!

Hot Buttered Cider Batter

A blast from the past for me, this recipe is easy and so delicious it's hard to not indulge all the time. When we lived on Adak Island, 1400 miles off the coast of Alaska, our dear sisters at church were all sorts of creative geniuses with food and home decorating ideas. I was introduced to this recipe through them, yet didn't take it with me when we left as I was calorie conscious and a bit silly, really. As we get older though we think back on fond memories and times with good people, so this tasty treat surfaced from that back corner of my little brain. Where does one go to find anything these days but Pinterest, so of course I found my way this recipe there, hurray!
I did a test run on my dear hubby and daughter the other night, which was a hit, so I'm back at blogging and sharing with you. I hope you give it a try, it's a wonderful way to warm your holiday nights, or days.

HOT BUTTERED CIDER BATTER

1 Stick of real butter, softened
1/2 c. brown sugar
1/2 c. powdered sugar
1 t. each cinnamon and nutmeg
2 cups vanilla ice cream, softened

Sweetened whipped cream

In a mixing bowl beat the butter and sugars until fluffy. Add the spices and and blend, then add the ice cream and mix. The butter, sugar mixture might stick to the bowl so be sure and scrape it down as you mix in the ice cream. Spoon into a freezer container and keep frozen until ready to use. Add two heaping tablespoons to each hot cup of cider and top with a dollop of whipped cream and a dash of nutmeg. 16-20 serving portions.  Enjoy!

Homemade English Toffee a Christmas Tradition

Toasted almonds in a buttery sweet, melt in your mouth toffee, slathered in luscious chocolate with more toasted almond bits. Heavenly treats your family will love. My mother started making toffee when I was 13, and it became a tradition. I started the same tradition when I was raising my own children, so they would have a bit of the grandmother they never knew. Here's our version, easy and delicious. No water, no corn syrup, I like this recipe the best as it is.

English Toffee

1 cup real butter
1 1/2 cup sugar
1/2 cup toasted almond slivers
1/2 cup each semi-sweet and milk chocolate chips

In a heavy duty pot, melt butter and add sugar. Over medium heat, or a little lower depending on your stove, continue to cook, stirring constantly with a back and forth motion over all the pan bottom to keep from scorching. Using a candy thermometer bring toffee to 290 degrees. Before you get to that temperature you might find there is a separation stage, where it looks as if there's a layer of oil that separated from the carmelized sugar. Keep stirring and it will go back in to the toffee mixture. Do not pour it off, you will ruin your toffee.  ( I test by dropping a drizzle into a cup of cold water and tasting it. You want a smooth texture, not grainy. I have learned to eyeball this over the years as there's a point where you get just past the grainy texture, but before it gets too brown. You want a nice golden brown. )  Add nuts, stir in and pour onto cookie sheet. This will make the pan very hot so you want to put the cookie sheet on a cooling rack. You do not need to butter the sheet as some recipes suggest, as it makes the toffee too greasy. After about 5 minutes, sprinkle the chocolate chips on the hot toffee. Let it sit for a few minutes and then using a spatula spread the melted chocolate over the toffee. You can sprinkle it with more toasted almond bits if you like, we do. :-) If you have any questions drop me an email. I hope you get a chance to try this!