HAPPY NEW YEAR from PINEAPPLE HILL
Why Pineapple Hill?
Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.
Monday, December 29, 2008
HAPPY NEW YEAR from PINEAPPLE HILL
Thursday, December 25, 2008
Tuesday, December 23, 2008
Saturday, December 20, 2008
It's easy to find plain, reasonably priced ceramic pieces at home goods stores; applying dot-painted designs transforms them into meaningful gifts. Add a friend's monogram or favorite motif, or design a pretty pattern yourself. Fill painted mugs with bags of candy, or tie a stack of flower-covered plates with a ribbon. You will need: Ceramic mugs or plates (available at home goods stores) Red transfer paper Tape Ballpoint pen Food-safe ceramic paint, such as Pebeo Porcelaine 150Small containers Wooden coffee stirrers Applicator bottle(s) Scrap paper Baby wipes You'll also need one of Martha's templates: Monogram Script Bird Block Letters Floral Design
Friday, December 5, 2008
Wednesday, December 3, 2008
Friday, November 28, 2008
Wednesday, November 26, 2008
- 1/2 c. soft shortening
- 1 1/2 c. sugar
- 2 eggs Stir in:
- 1 c. sour cream
- 1 t. vanilla
- Sift together and stir in:
- 2 3/4 c. flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/2 t. salt
Chill at least one hour. Drop rounded teaspoonfuls about 2" apart on ungreased baking sheet. Bake at 350 degrees about 8 - 10 minutes. Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains. Makes about 5 dozen cookies.
- 1 cup (2 sticks) butter (room temperatur
- 1 teaspoon pure vanilla extract
- 1 1b. 10X powdered sugar
- 1-3 teaspoons milk, half and half or cream
Easy Buttercream Frosting
Using a mixer, cream softened butter and vanilla until smooth. Add sugar gradually, allowing butter and sugar to cream together before adding more. If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
Tuesday, November 25, 2008
Thursday, November 20, 2008
Saturday, November 15, 2008
- Place the turkey on a large platter or cutting board where it will not slide or shift while being carved. Cut the string and remove the contents of the carcass.
- Remove the drumstick and thigh from the carcass by inserting the point of the knife into the leg joint and what looks like, and what commonly is called, the oyster. Cut the dark meat completely from the body by cutting along the carcass.
- Cut through the joint between the drumstick and thigh. Lay a drumstick flat on the cutting surface and hold it steady with the fork, and slice parallel to the bone. Cut the thigh in a similar manner.
- Cut through the wing joint and remove it from the breast as you removed the legs. Leave the wings whole and place on the serving platter.
- Carve the breast by holding one side of the breast with the fork, and slicing full-length slices of meat by pulling the knife down through the meat, parallel to the breastbone.
Now is just the moment for a crisp-as-fall wreath made with artfully layered dried cornhusks.
Give THANKS by GIVING! Blessed are those who can give without remembering, and take without forgetting. ~Princess Elizabeth Asquith Bibesco We are rich only through what we give, and poor only through what we refuse. ~Anne-Sophie Swetchine
Wednesday, November 12, 2008
Tip Junkie ( one of my favorite places for inspiration) is having a 12 Days of Junkie where there will be 2 winners announced each day for the next 12 days! It's to help promote the women who are selling their products in the Mom-preneur Shop-a-thon.
A few months ago, my little granddaughter, Addie,was featured as The Lil' Peanut of the Month on the website The Lil Peanut Patch. My daughter, Marci nominated me for their "Marvelous Mommy" feature which was very kind of her( she's not biased at all). The Lil' Peanut Patch is great website dedicated to moms and kids. Check it out. Do you know a "Marvelous Mommy" who should be featured a The Lil Peanut Patch? Send them an e-mail with her name and e-mail address.
Tuesday, November 11, 2008
- 4 cups boiling water, divided
- 2 1/2 cups cold water, divided
- 2 envelopes unflavored gelatin
- 2 cups milk
- 1 cup sugar
- 2 cups sour cream
- 2 teaspoons vanilla extract
- In four separate bowls, dissolve each package of gelatin in 1 cup boiling water.
- Add 1/2 cup cold water to each and stir.
- Pour one bowl of blue gelatin into an oiled 10-in. fluted tub pan; chill until almost set, about 30 minutes.
- Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
- Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.
- When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
- Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer.
- 1 1/2 cups (3 sticks) unsalted butter, chilled, cut into small pieces
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 3 cups plus 1 tablespoon all-purpose flour, plus more for dusting
- Pinch of salt
- Cut a 3-by-5-inch template out of lightweight cardboard, or create a template by stacking several index cards together, then wrapping them in plastic wrap, leaving one side smooth; set aside. Line 2 baking sheets with Silpat baking mats or parchment paper, and set aside.
- Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar for 1 minute. Add vanilla, flour, and salt, and mix until just combined, 1 to 2 minutes more.
- On a lightly floured surface, roll out dough to 1/4 inch thick. Place the smooth side of the template onto the dough, and cut out a rectangle using a paring knife; repeat to make a total of 16 rectangles, re-rolling dough as needed.
- Transfer rectangles to prepared baking sheets using a wide spatula. Chill for at least 1 hour.
- Bake cookies until they are just beginning to color and are lightly firm to the touch, 15 to 18 minutes. Remove to cooling rack, and let cool completely.
- Divide the royal icing evenly among 4 bowls, and cover each tightly with plastic wrap. Set one bowl aside for outlining the cookies. Add red food coloring to one of the bowls, and mix thoroughly, adding more food coloring if necessary to obtain desired color. Add 2 or 3 teaspoons of water to icing so it is loose enough to flow easily off of a spatula when lifted and forms a ribbon that dissolves almost immediately. Replace plastic wrap, and cover tightly. Repeat this process with another bowl of icing using blue food coloring. To the third bowl of icing, add just the water, and mix thoroughly. Recover all bowls tightly with plastic wrap.
- Transfer the reserved outlining icing to a small pastry bag fitted with a No. 5 tip. Pipe an even line on the outside edges of the cookie. Divide the cookie in half with a horizontal line. To form the outline of the canton (the field of stars), pipe a vertical line 1/3 of the way from the left side of the cookie until it meets the first horizontal line. To form the stripes, pipe two evenly spaced horizontal lines above the original horizontal line and to the right of the canton. Pipe 3 more evenly spaced horizontal lines from left to right under the canton. Repeat this process on the remaining cookies. Reserve the icing in the pastry bag for the stars. Allow the icing to dry for at least 1 hour.
- Place the remaining 3 icings into separate squeeze bottles. Flood the field of stars with enough blue icing to fill the space evenly without overflowing. Use the tip of a small knife or a wooden skewer to push the icing completely into the corners. Using the same technique, flood every other stripe with the red icing. Allow the icing to dry for at least 2 hours. Flood the remaining stripes with the white icing.
- Change the tip of the pastry bag with the reserved white icing to a No. 16 tip. Pipe out as many stars onto the blue icing as will fit. Allow the icing to dry. Store in an airtight container at room temperature for up to 1 week. (Makes 12 -large-cookies)
Monday, November 10, 2008
Thursday, November 6, 2008
Tuesday, November 4, 2008
Thanksgiving is a wonderful time to gather and make memories with family and friends. Although traditionally Thanksgiving is not a gift-giving holiday, it has so many gifts of its own; family, friends, football, delicious food and don't forget the Macy's Thanksgiving Day Parade! Thanksgiving is a holiday to express gratitude and love. There’s something special about sharing a feast with family and friends. Thanksgiving is about memories – remembering our heritage and the legacy of our ancestors, remembering who we are, who we want to be; and most of all remembering to be grateful for all the blessings we have in our lives.
Wednesday, October 29, 2008
Monday, October 27, 2008
- 1. Cut 8"-long triangles from fabric.
- 2. Cut bias tape desired length of bunting. Fold tape in half and iron in crease.
- 3. Sandwich flags inside fold of bias tape, with Stitch Witchery on underside and top side of flag between layers of bias tape.
- 4. Iron in place to fuse the bond. (If desired, stitch down with sewing machine to secure.)
Wednesday, October 22, 2008
Tuesday, October 14, 2008
Saturday, October 11, 2008
FREE Handbags! @ Handbag Planet Handbag Planet is giving away 24 handbags in 24 hours to celebrate the launch of their new website! They have designer styled handbags for sale between $30 - $80. Sign up today to enter to win a free handbag!!
Friday, October 10, 2008
"Spooky Savings" with our Sweet Sale
Coupon Code: BOO
Shop our"THINK PINK" gifts and support breast cancer research .