Tuesday Tip

Rule Your Rugs

via Martha Stewart
source

Is your rug tripping you up? 

Keep cotton flat-weave and other lightweight rugs 

from slipping around and curling with this tried-and-true trick: 

Attach a pair of flat, cork-backed rulers along the edges of each corner. 

Using a large, heavy-duty needle and monofilament, 

stitch through the rug, and tie it around the ruler 

in a couple of spots to secure.

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Halloween Time is Almost Here

It's time for 

Just click on the titles

below for information
Halloween Banner

as seen in Country Living

“ Got Treats ? ” Sign 

Halloween Clown Boy  

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Tuesday Tip

Gold Staples in a Pinch

by Twig & Thistle

… a gold permanent pen and violá instant Gold Staples

HERE's HOW

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Tuesday Tip

Dryer Sheet as Iron Cleaner

via Real Simple

Remove gunk from the soleplate of an iron. With the setting on low, rub the iron over the dryer sheet until the residue disappears, and you're left with a pristine press.

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Frosted Apple Slab Pie

I'm ready for Autumn!

Frosted Apple Slab Pie

via Country Living
ingredients

• 3
  cups all-purpose flour
• 2
  tablespoons granulated sugar
• 1/2
  teaspoon salt
• 1/2
  cup shortening
• 1/2
  cup cold butter
• 2
  egg yolks, beaten
• 1/3
  cup milk
• 6
  cups peeled, cored, and thinly sliced cooking apples (2 1/4 lbs.)                                                                
• 1
  cup granulated sugar
• 1
  cup crushed cornflakes
• 1/2
  teaspoon ground cinnamon
• 1/2
  teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
• 1
  egg white, beaten
• Powdered Sugar Icing
• Freshly grated nutmeg or ground nutmeg (optional)

directions

1.For pastry, in a large bowl, combine flour, the 2 tablespoons granulated sugar, and the salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.

2.In a small bowl, whisk together egg yolks and milk. Gradually stir egg yolk mixture into flour mixture, tossing with a fork to moisten. Sprinkle 1 to 2 tablespoons water over the mixture, gently tossing until all of the mixture is moistened. Using your fingers, gently knead the pastry just until a ball forms. Divide pastry into 2 portions, making one portion slightly larger than the other. Wrap and chill until needed.

3.FFor filling, in an extra-large bowl, combine apples, the 1 cup granulated sugar, the cornflakes, cinnamon, and the 1/2 teaspoon nutmeg. Set aside.

4.Preheat oven to 350°F. On a lightly floured surface, use your hands to pat the larger portion of pastry into the bottom of a 15x10x1-inch baking pan. Spoon filling evenly into pastry-lined pan.

5.Roll the remaining pastry between 2 pieces of waxed paper to a 15x10-inch rectangle. Carefully peel off top sheet of waxed paper. Invert pastry, pastry side down, over the apple layer. Carefully peel off waxed paper. Press edges the two rectangles together using wet fingers. Cut a few slits in the top pastry; brush lightly with egg white.

6.Bake in the preheated oven for 45 to 50 minutes or until pastry is golden, fruit is tender, and filling is bubbly. Cool completely in pan on a wire rack.

7.Drizzle with Powdered Sugar Icing and, if desired, sprinkle with additional nutmeg. Let stand until icing is set. Cut into bars. Makes 32 bars

To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Powdered Sugar Icing: In a medium bowl, combine 1-1/2 cups powdered sugar, 1/4 teaspoon vanilla, and enough milk (1 to 2 tablespoons) to make icing a drizzling consistency.

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