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.
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. ALL PHOTOS ARE PROPERTY OF GINGER CREME HOLLOW AND MAY NOT BE COPIED WITHOUT CONSENT FROM ME.
Saturday, January 15, 2011
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
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)
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)
Saturday, January 1, 2011
Happy New Year!
I have started working on my new craft blog so be patient as I am slowly learning how to do this. I will be posting my latest creations, garden photos and favorite recipes so check back often.
Friday, December 31, 2010
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