Welcome to my craft blog. Sit back and relax as I show photos of my latest creations along with favorite recipes and garden photos of my backyard. I have a space here in town at Northern Roots Artisan Market where I have my crafts for sale.
You can see photos of them if you click on the page above. ALL PHOTOS ARE PROPERTY OF GINGER CREME HOLLOW AND MAY NOT BE COPIED WITHOUT CONSENT FROM ME.

Saturday, January 29, 2011

WHEN CAN I POT UP SOME PLANTS?

Well it snowed some more again. It will be a long time before I can pot up any plants in my potting room.

Monday, January 17, 2011

BEST EVER CHICKEN POT PIE

1 can (10 3/4oz.) condensed chicken broth
1 1/3 cups of water
4 med. carrots, thinly sliced (about 1 1/2 cups)
3 med. red potatoes, scrubbed and diced (about 1 1/2 cups)
1 cup frozen green beans
1 cup frozen peas
1/3 cup all-purpose flour
1 refridgerated unbaked piecrust (for 9-inch pie)
2 cups chopped cooked chicken, turkey or beef
If using beef, use beef broth instead

Use your favorite seasoning on the following.
Combine broth, 1 cup water, carrots, potatoes,
peas and beans in a medium saucepan. Bring to
a boil, reduce heat and simmer over low heat
at least 10 minutes. Preheat oven to 400
degrees. Whisk remaining 1/3 cup water into the
flour until smooth and stir into vegetable
mixture. Increase heat to medium-high and
bring to a boil. Spread out piecrust on
floured surface.Measure and roll, if neces-
sary to fit 1-inch larger than top of a 2-
quart shallow baking dish. Stir chicken into
vegetable mixture and transfer to the baking
dish. Place crust over filling, trim and flute
edge. Cut five slits in top. Bake until fill-
ing is bubbly and crust is browned, about 40
minutes. ENJOY!!!!!!!!!!!!

Saturday, January 15, 2011

Mugrugs or Mini Wallhangings

I finished these cute little mugrugs up yesterday.

They work great to put your coffee mug or soup mug on. They can also be used as a mini wallhanging.

Hearts, Hearts, Everywhere Hearts

Here are some stuffed hearts that I just finished. They can be used as ornaments, bowl fillers, or pincushions.

Friday, January 7, 2011

Tuesday, January 4, 2011

Good morning to my followers. I came across the following peach bread recipe awhile ago and tried it. It is very good so I would like to share it with you. Let me know what you think.
Becky

PEACH COBBLER BREAD

1/3 c. butter or marg. softened    
1 c. sugar                                     
2 eggs                                          
1/3 c. water                                 
1 tsp. vanilla extract                     
1/8 tsp. almond extract                
1 c. diced, well drained canned peaches
1 2/3 flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 pecans (optional)

Topping: 2 tblsp. chopped pecans and 2 tblsp. brown sugar

In bowl cream butter and sugar. Add eggs, one at a time, beating well. Beat in
water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking
powder. Gradually add to creamed mixture. Stir in pecans. Pour in greased
9 x 5 x 3" loaf pan. Combine topping and sprinkle over batter. Bake at 350
degrees for 50 - 55 min. Cool 10 min. and remove from pan. (1 loaf)