My shebby

One of my poodle dogs, My sweet little sheba

Another stitchery

just copy, paste and print then tranfer I am going to make a wallhanging

one of my favorite cookie recipes

Honey Maple Cookies Recipe


Ingredients1 cup shortening

3/4 cup honey
3/4 cup maple syrup
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans
DirectionsIn a large bowl, beat shortening until light and fluffy. Add honey and syrup, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking soda and salt. Gradually add to honey mixture and mix just until moistened. Stir in the chocolate chips and pecans.

Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.

Iced Raisin Biscuits Recipe

Here is a recipe to get into the fall spirit.

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/3 cup raisins
1/2 cup 2% milk
3 tablespoons maple syrup

ICING:
1/2 cup confectioners' sugar
1/8 teaspoon rum extract
2-1/4 teaspoons 2% milk
Directions
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.
Meanwhile, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Yield: 10 biscuits.
Nutrition Facts: 1 biscuit equals 239 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 310 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Ingredients


3 tablespoons cinnamon-sugar, divided
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup maple syrup
1/2 cup finely chopped pecans
2 tablespoons 2% milk
 2-1/2 cups all-purpose flour

Directions
In a large bowl, combine the flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans.
Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar.
Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen

I found this adorable pattern, that I plan to make on Denise's white website

 Here is the pattern and it is so Cute.

http://www.box.net/shared/ys95ecaq8a

I am also posting her website and if you like primitive and folkart she has great stuff
http://www.thecatspyjamaspatterns.com/catalog.php?category=44

Coach Nicole's Pumpkin & Walnut Muffins

Coach Nicole's Pumpkin & Walnut Muffins



Ingredients
3/4 cup whole wheat pastry flour
3/4 cup white flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin puree
1/2 cup organic low-fat vanilla yogurt
1 whole organic egg
1 organic egg white
1/2 cup organic cane sugar (plus more to sprinkle)
1/4 cup unsweetened applesauce
1/8 cup canola oil
1/4 cup walnuts, chopped (plus more to sprinkle)




DirectionsPreheat oven to 350 degrees F.

In a small bowl, mix all dry ingredients (except sugar and walnuts). In a separate bowl, mix remaining ingredients (except walnuts) until blended. Add dry mixture to liquid mixture, along with chopped walnuts, and mix just until blended.

Spray mini muffin pan with cooking spray. Add mixture to muffin pan. Spinkle each muffin with some chopped walnuts and a pinch of sugar.

Bake at 350 for 35-40 minutes, until knife inserted into center comes out clean. Cool completely before serving. Store in air-tight container for about one week.

Makes about 35 mini muffins. Serving size equals one mini muffin.

Number of Servings: 35

Recipe submitted by SparkPeople user COACH_NICOLE.
Nutritional Info


Servings Per Recipe: 35
Amount Per Serving
Calories: 52.5
Total Fat: 1.6 g
Cholesterol: 5.5 mg
Sodium: 27.0 mg
Total Carbs: 8.8 g
Dietary Fiber: 0.8 g
Protein: 1.2 g