Happy 2011!!

From all of us at SECOND HAND ROSE to all of you -

Wishes for the best year ever!!!!!!! Make it happy, healthy and prosperous - and shop a lot at Second Hand Rose!!

See you February 3rd!!

Merry Christmas!!

MERRY CHRISTMAS TO ALL OF YOU FROM THE ENTIRE SECOND HAND ROSE GANG!!! Hope your holiday and new year are filled with the blessings of family, good health, good friends, love, joy, laughter, prosperity - and lots of shopping at Second Hand Rose!!!
See you all in February!

Ring Out The Past - Ring In The Future

Last nite was the Second Hand Rose Christmas party - hosted by the hostess with the mostest Rose Darden! It was a wonderful evening full of great food, great company, great wine, lots of laughter, some singing and general silliness! And even tho it was a party - lots and lots and lots of discussion of the upcoming February Grand Re-Opening sale!!!!! It's gonna be a doozy - better get your calendars marked early (February 3-4-5-6) cuz you won't want to miss this one! Brad and Amy are full of ideas and plans to make us look better and make you guys want to come and shop even more! BUT enough of business - wanna join the party??? Come on in and join us!

Our Hostess Rose with her David - more laughs than a barrelful of elves!!!

Brad and Amy Johnson - our New Grand Poobah's - and we all LOVE them already - and you will too!

Just a hint of the goodies that were there last nite - was gonna take some more shots of the foods - but I got busy sampling and then everyone was sampling and well...............gosh, by the time I remembered - the plates were pretty bare!

I've always wanted Christmas dishes - but just haven't found the right set yet - until..............This set Rose had displayed in her kitchen was drop dead gorgeous! Don't know the pattern name or if it is still available, but it is by Spode.

Rose decorates so well - and she kind has a less is more attitude with her Christmas decorating - and yet the house was so festive!

Love the centerpiece - simply elegant!

Very simple mantle - fresh greens and cream colors.

Her sparkly silver and white Christmas tree - so elegant and pretty - and a gorgeous touch of natural with the branches stuck here and there. That is Rose's sister Bonnie lounging by the tree - I think she was waiting for Santa!

Rose has a large dresser of some sort (I hate to even say dresser because it is so grand!) in her living room next to the fireplace. The wine bar was set up there in front of the mirror - the silver and crystal just sparkled! That's Rose and Barb reflected in the mirror!

Rose just painted her bathroom this lovely deep charcoal gray - the room is beautiful - you hardly even remember you are in a bathroom!

A little touch of Christmas on her curtain tie back - just enough don't you think?

My favorite corner - the chunky fat pillars and stand with the big fat chunky clock - it all works together so perfectly!

A corner of the dining room - again simply elegant!

Now down the basement is another story..................her work room/storage/laundry! But she made some space to hang out down there too! Gotta love the used paint brushes hanging from the tree!

and a nice little place to sit down and..................

have a conversation????????????

Dessert First, Second, and Last!!!

Dessert is always my favorite course - I prefer it first and last! So here to help you with your holiday parties are some of our favorite desserts!! ENJOY!


DESSERTS – CAKES, PIES


Louisiana Pecan Pie from Cindy Chapman

1 cup brown sugar
2 tablespoons flour
1 tablespoon butter
1 cup light corn syrup
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecan halves
1 unbaked pie shell

Cream butter with mixed sugar and flour; add syrup and eggs. Beat until frothy. Add salt, vanilla and pecan halves. Pour into 9" unbaked pie shell. Bake 40 minutes at 325 degrees.



Almond Mini Tarts from Coralyn Bergstrom

½ (15 oz.) pkg. refrigerated ready pie crust
1 egg
2 tbsp whipping cream
½ C ground almonds
½ C sugar
½ tsp almond extract
1 tbsp flour

Let pie crust stand according to directions on package. Unfold onto lightly floured surface. Heat oven to 375°. Cut pastry into 20 circles using a 2 ½ inch fluted cookie cutter, re-rolling as needed. Gently press circles of dough into 1 7/8in mini muffin tins shaping to fit. In mixer bowl, combine remaining ingredients. Spoon 2 tsp mixture into each tart shell. Bake until puffed and golden brown – about 15 – 20 minutes. Cool in pan 5 minutes and remove to wire rack. Cool completely – great to serve with coffee!



Blueberry Coffee Cake from Coralyn Bergstrom

Cake:
1/3 c shortening
1 c sugar
1 egg
½ c milk
2 c blueberries

Topping:

½ c sugar
½ tsp cinnamon
1/3 c flour
¼ c butter

Cake: Cream shortening, sugar and egg. Add milk, flour, baking powder and salt. Fold in blueberries. Pour into greased 8 x 11 pan.
Mix topping together and place on batter. Bake for 40 minutes at 350°.





Pumpkin Cake from Coralyn Bergstrom

2 cans pumpkin pie filling
1 yellow or white cake mix dry
1 stick butter melted

Make pumpkin mixture for 2 pies as directed on the can. Place in a 9 x 13 glass pan and sprinkle dry cake mix on top. Drizzle melted butter on top. Bake for 1 hour at 350° til knife comes out clean. Serve with whipped cream. Good served warm.



The Best Rice Pudding from Coralyn Bergstrom

1 qt. half and half
1 qt. water
1 C sugar
1 C long grain rice
½ stick butter
½ tsp salt
2 eggs
½ tsp. vanilla

Mix the first 6 ingredients together in 5 qt non stick pan. Bring to a boil, and then simmer stirring frequently for 40 minutes. Beat eggs with enough water to make a cup. Add to rice mixture and beat in quickly with a spoon. Add vanilla. Return to stove and bring to boil. Refrigerate and top and serve with cinnamon. This is good served warm too.



Carmel Chocolate Cake from Sheryl Comee

1 box German chocolate cake mix
Smuckers caramel syrup
1 container Cool Whip
1 pkg butter brickle crunch

Prepare and bake German chocolate cake according to directions. Cool cake for about 5 minutes. Poke several holes in cake with end of wooden spoon. Pour caramel syrup over cake and let run into holes. Before serving top with Cool Whip and sprinkle with crunch.



Caramel Apple Dip from Sheryl Comee

2 c brown sugar
½ c butter
1 c corn syrup
1 can sweetened condensed milk

Bring to a boil sugar, butter and corn syrup. Add milk and bring back to a boil. Remove from heat and add vanilla.

Slice apples in bowl and drizzle caramel over. Top with whipped cream. Also great on ice cream!


Cinnamon Coffee Cake Bread from Kris Hart

1 C shortening (1/2 butter)
2 C sugar
4 eggs
3 C flour
3 tsp baking powder
½ tsp salt
1 C milk
1 ¾ tsp vanilla
4 tbsp sugar
4 tsp cinnamon

Cream together shortening and 2 cups sugar. Add the eggs one at a time. Sift together the flour, baking powder and salt. Add to creamed mixture alternating with the milk and vanilla. Mix the 4 tbsp sugar and cinnamon.
Use solid shortening to grease bread pan. Sprinkle part of the sugar/cinnamon mixture in pan. Fill in with batter and sprinkle remainder of sugar/cinnamon mixture on top. Swirl through batter with a fork.

Bake at 350° for 60 – 70 minutes until toothpick in middle comes out clean.



Filled Chocolate Cupcakes from Kris Hart

Filling:
1 egg
½ C sugar
Pinch salt
8 oz soft cream cheese
1 ½ C chocolate chips
Mix all together

In a separate bowl mix together:
3 C flour
2 C sugar
2 tsp baking soda
1 tsp salt
2 C water
½ C unsweetened cocoa
¾ C oil
2 tbsp vinegar
2 tsp vanilla

Mix well. Pour into lined cupcake tins ½ full. Add a heaping teaspoon of filling – dot with remaining chocolate mixture if you have any left (depending on size of muffin tins!)
Bake at 350° for 20 – 25 minutes. I use a kind of small size muffin tin and I get 24 cupcakes from this recipe.



No Really, This Is The Best Rice Pudding from Kris Hart

1 C cooked white rice
2 C milk
½ C sugar
1 tsp vanilla
2 beaten eggs

Combine ingredients and pour into casserole dish. Sprinkle with nutmeg and bake at 350° for 45 minutes. I usually double the recipe and throw in a little extra rice and vanilla! Great served warm with milk or served cold – it makes a great breakfast too!!


Norwegian Kringla from Kris Hart

1 C flour
½ C butter
1 tbsp water

Mix these ingredients like pie crust and pat on a cookie sheet in two long strips about 3” wide.

1 C water
½ C butter
1 C flour
3 eggs
½ tsp almond extract

Heat water and butter just to boiling. As you take from stove add flour. Stir until smooth then beat in egg one at a time until smooth. Add almond extract. Spread lightly on crust. Bake at 375° for 20 – 25 minutes – should just get a hind of golden brown.

When cool frost with:
1 C powdered sugar
1 tbsp cream
1 tbsp butter
1 tsp almond extract

These were always one of my dad’s favorites – Mom would make this year round but especially at Christmas!


Bløtkake (Norwegian Cream Cake) from Kris Hart

5 eggs
¾ - 1 C sugar
1 ¼ C flour
½ tsp baking powder

Beat eggs and sugar til stuff – sift in flour and baking powder and fold together. Pour into 2 greased round cake pans and bake for 30 minutes at 350°. Remove from oven to cooling rack. When slightly cool, turn upside down on rack. When completely cool, slice each layer in half so you have 4 layers.

Filling:
2 10 oz packages frozen strawberries thawed
1 pint whipped cream

Sprinkle some of the strawberry juice on each layer. Mix 1/3 of the cream with berries for the layers. The remainder of the cream will be used to ice the entire cake. Garnish edges of cake with fresh sliced strawberries around bottom of cake and top edge and in the center. Store in refrigerator. Don’t like strawberries? Raspberries or peaches work well too!!


Rum Cake from Kris Hart

½ C chopped pecans
1 yellow cake mix
½ C light rum
½ C water
½ C oil
4 eggs
1 pkg vanilla instant pudding

Grease and flour Bundt pan – sprinkle nuts in the bottom. Combine cake mix, rum, water, oil and eggs. Mix and beat 1 minute – add pudding and beat 2 – 3 minutes more. Pour into cake pan and bake 50 – 60 minutes at 350°.

About 5 – 10 minutes before cake is done make glaze:
1 C sugar
1 stick butter
¼ C rum
¼ C water

Boil in small pan 2 – 3 minutes. Immediately after taking cake from oven SLOWLY spoon glaze over cake in pan. It will bubble and bubble and cook right in the pan so you must pour SLOWLY. Let sit in pan for 30 minutes and then invert to serving plate.
Another one of my dad’s favorite dessert!! He always wanted this when we had company (although he always fought the idea of serving anything with alcohol!!)

Dinner Anyone??????

So if you already saw our first post you have your cookies all planned out - now what about dinner????????????? Yummy recipes found here!

MAIN DISHES

Chicken Makhani from Susan Gorr

My favorite recipe! Great with rice and the Spicy Vegetables recipe (see my
other favorites)

Marinade: 1/4 cup plain yogurt
1/2 teaspoon fresh garlic, minced
1/2 teaspoon fresh ginger root, peeled and minced
2 teaspoons lemon juice
1/4 cup vegetable oil
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
4 boneless chicken breasts cut into 1 inch squares

Sauce: 1 cup fresh tomatoes, blended
1/4 tsp fresh garlic, minced
1/4 tsp fresh ginger root, peeled and minced
1 tablespoon butter
1 teaspoon salt
1/2 cup cream or half and half
1/2 teaspoon fenugreek powder
2 tablespoons (or more) fresh cilantro, chopped

In a medium bowl place the yogurt, garlic, ginger, lemon juice, vegetable oil, Garam masala, cumin, coriander, and the salt. Stir the ingredients together. Add the chicken and marinate for 24 hours in the refrigerator. Place the marinated chicken on long skewers; grill for 4 to 5 minutes, or until the chicken is just done. (I sometimes just broil the chicken in the oven if I don't want to do the grill).

In a medium large saucepan place the blended tomatoes, the garlic, ginger, butter, and salt. Bring ingredients to a boil and then simmer for 1/2 hour. Remove the chicken from the skewers. Add it to the saucepan, and cook for 3 minutes. Add the cream and bring the sauce to a boil. Add the fenugreek powder and stir it in. Serve the chicken with the chopped cilantro on top. Serves 4




Louisiana Meat Pies: from Cindy Chapman

Filling:
1 teaspoon shortening
1 pound ground beef
1 pound ground pork
1 bunch green onions chopped
1 pod garlic minced
1 bell pepper chopped
Salt and pepper to taste
1 tablespoon flour

Crust:
1 quart plain flour
2 teaspoons salt
1 teaspoon baking powder
1 egg
1/2 cup shortening
1 cup milk

Filling: Melt shortening in heavy pot. Add meat and seasonings which have been chopped into small pieces. Stir often. When meat is done but not dry, remove from heat. Stir in 1 tablespoon of flour.

Crust: Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.

To assemble: place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet. Firm edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes about 18. Can also bake but it's tradition to deep fry.




Crawfish or Shrimp Etoufee from Cindy Chapman

1 stick of butter
1 teaspoon flour
1 medium onion chopped fine
1 tbsp chopped bell pepper
1 pod minced garlic
1 pound crawfish or shrimp
Salt, pepper and cayenne
1 tablespoon lemon juice

Melt butter. Add flour and stir until blended. Add onion, bell pepper and garlic. Stir until tender. Add shrimp or crawfish and cook about 15 minutes. Season. Just before serving -- squeeze a little lemon juice over fish/shrimp. Serve over rice. Flavor is improved if made a day ahead. Pre-cooked crawfish is available at Cub and Coborns.



Chicken Pie from Rose Darden

4 C cooked chicken diced
¼ C chicken fat
4 – 6 tbsp flour
Salt and pepper to taste
2 C chicken broth

Prepare pastry for 2 crust pie. Place in pie pan. Cut cooked chicken in large pieces and place over pastry. Make sauce by blending fat and flour over medium heat stirring constantly. Slowly add broth and stir until thick. Add salt and pepper. Pour over chicken. Add a few green veggies for color and taste (I add peas). Place pastry on top and slit. Bake in a preheated 375° oven until brown and bubbly.

I got this recipe in North Carolina where almost all of the church cookbooks don’t include baking time! This chicken pie is heaven, but when I asked my then mother-in-law how long I should bake it her response was “Why, til it’s done of course!”




Parmesan Crusted Chicken from Coralyn Bergstrom

½ C Hellmann’s mayonnaise
¼ c grated parmesan cheese
4 boneless, skinless chicken breasts
4 tsp Italian seasoned dry bread crumbs

Combine mayonnaise and cheese. Spread on chicken then sprinkle with bread crumbs. Bake at 425° for 20 minutes.





Turkey Almond Bake from Coralyn Bergstrom

1 tbsp flour
1 ½ c shredded cheddar
1 tbsp butter melted
1 c slivered almonds
1 c cooked cubed turkey 1 bunch green onion sliced
1 tbsp lemon juice
1 c mayo
1/3 c (or less) Rothschild Honey Mustard
salt & pepper to taste
1 frozen unbaked pie crust

Combine flour and 1 c cheese. Stir in butter and ½ c slivered almonds. Add turkey, green onions, mayo, lemon juice, mustard, salt and pepper. Mix well.
Fill pie shell with turkey mixture.
Bake in preheated 350° oven for 30 – 35 minutes.
Meanwhile, combine the remaining ½ c cheese and ½ c almonds in small bowl. Remove pie from oven and sprinkle cheese-almond mixture over – return to oven for 10 – 15 minutes or until cheese is melted. Cut in wedges.
**If you haven’t tried Rothschild Honey Mustard before, you may want to try less and see how you like it!




Chicken Pasta Salad from Barb Pursley

3 c farfalle pasta
16 oz coleslaw dressing
½ c mayo
½ c Miracle Whip
4 c cubed cooked chicken
1 ½ c seedless green grapes, halved
2 c thinly sliced celery
½ c thinly sliced green onion
2 c cashew halves
2 c dried cranberries

Bring large pot lightly salted water to boil. Cook pasta about 8 – 10 minutes until al dente. Set aside. In medium bowl whisk together coleslaw dressing, mayo and Miracle Whip. In large bowl combine, pasta, chicken, grapes, celery and green onions. Stir in dressing, mix well. Refrigerate to marinate for 2 hours or overnite. Mix in cashews and cranberries just before serving. Serve cold.
This makes a very large salad – great for a party!!




Southwestern Chicken and Rice from Cindy Kulzer

3 – 4 lbs Quartered Chicken
1 can (about 16 oz) Enchilada Sauce or Equivalent Southwestern Cooking Sauce
1 can (15 oz) Frijoles Negros Black Beans
1 can (15 oz.) Diced Tomatoes
1 cup Cut Sweet Corn
1 cup Minute Rice
1 cup Water

Remove skin from chicken pieces, rinse clean and place between paper towels to dry. In large crock pot, combine enchilada sauce, black beans, diced tomatoes, sweet corn, Minute Rice and water. Add chicken pieces and cook thoroughly. Cooking times on crock pots vary; I usually cook mine on low for 6 – 8 hours. Serve with bread and salad for a complete meal. Serves 4 – 6.



Chicken Enchilada Suizas from Susan Gorr

6 boneless, skinless chicken breast halves
1 Tbsp butter
1 cup chopped onion
1 green bell pepper, cored, seeded and chopped
8 ounces grated cheddar cheese
1/4 ounce can diced green chilies
1 cup purchased green chile salsa
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin
salt and freshly ground black pepper
12-15 7 inch flour tortillas
10 ounces Monterey jack cheese, grated
1 cup half and half
1/2 cup chicken broth

Garnish:
Chopped avocado chopped tomato
chopped fresh cilantro

Place chicken in a pan of rapidly boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool and shred chicken. Preheat oven to 350 degrees. In a medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to a large bowl. Add chicken, cheddar cheese, green chilies, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
Grease a 10X15X2 inch baking pan or two smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along one edge. Roll up from the filling side, and place, seam side down in the pan. Repeat process with remaining chicken mixture. Sprinkle Monterrey jack cheese over enchiladas. (May be prepared to this point up to 1 day in advance. Cover and chill.) Combine half and half and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Place 1 or 2 enchiladas on individual serving plates and garnish with avocado, tomato, and additional cilantro.



Easy French Dip from Susan Gorr

1 Boneless Chuck Beef Roast
1 can French Onion Soup
1 can Beef Broth
1/2 cup water
1/2 cup Soy Sauce
salt and pepper to taste

Put all ingredients in your crock pot. Cook on high for 1 hour.
Turn to low and cook for 8-10 hours (or till tender). Serve with crusty French rolls

Did You Know We Can Cook????????

Bet you didn't know that besides painting, creating, building and repairing the SHR gang has some of the best cooks in town! There is a ton of kitchen talent in our group too! We wanted to give you all a Christmas gift - so we thought we would share some of our favorite recipes with you! So head on out to your kitchens and get started on some holiday cooking and baking!



COOKIES AND BARS


Pralines from Cindy Chapman

2 cups confectioners' sugar
1 cup maple syrup
1/2 cup cream
2 cup nut meats (walnut, pecan, etc)

Boil powdered sugar, maple syrup and cream together until a little dropped in cold water forms a soft ball. Remove from heat and beat until creamy. Add nut meats and drop from spoon into patties on waxed paper.



My Granny's Rock Cookies from Cindy Chapman

1 1/2 cup brown sugar
1 cup raisins
1 teaspoon cinnamon
3 eggs
1/4 water with 1 teaspoon baking soda
1 cup butter
1/2 cup walnuts
1 teaspoon nutmeg
3 to 4 cups flour

Mix it all -- drop from spoon onto buttered sheet. Bake in slow oven. Yummy! Recipe by the late Barbara B. Guard.


Swedish Shortbread from Coralyn Bergstrom

1 c butter softened
½ c + 2 tbsp sugar

Mix together and add 2 ¼ C flour one cup at a time. Mix together by hand til crumbly.
Divide into 2 logs and flatten then make a well in the center of each log. Fill with jelly. Bake for 20 minutes or so (watch for jelly to bubble) at 350°.

Glaze:
¼ c powdered sugar
1 tbsp milk
½ tsp almond flavoring

Add more powdered sugar if too runny. Drizzle on top while partly cool then cut into slices



Symphony Bars from Barb Pursley

1c softened butter
¾ c sugar
1 egg
2 tsp vanilla
2 ½ c flour
4 – 5 *Symphony bars

Mix all together and divide dough in half. Press half evenly in 9 x 13 pan. Lay 4 – 5 oz. Symphony bars on top of dough (you will need to break the last candy bar in order to lay evenly on top). Press remainder of dough evenly over candy bars and bake at 350° for 25 minutes. Sprinkle with powdered sugar while warm. Refrigerate until firm.
* Use the Symphony bars with the bits in them.



White Chip Chocolate Cookies from Cindy Kulzer

1 cup (2 sticks) Butter, Softened
2 cups Sugar
2 Eggs
1 tsp. Vanilla Extract
1 tsp. Almond Extract
2 cups All Purpose Flour
¾ cup Baking Cocoa
1 tsp. Baking Soda
½ tsp. Salt
1 2/3 cups (10 oz. bag) Premier White Chips

Heat oven to 350°. In large mixing bowl, beat butter and sugar until creamy. Add eggs and vanilla & almond extract; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt. Gradually add to butter mixture, beating until well blended. Stir in white chips. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 8 to 9 minutes (Do not over bake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies; these are so good though that I always make a double batch!



Santa’s Snickers® Surprises from Cindy Kulzer

2 sticks Butter (Softened)
1 cup Creamy Peanut Butter
1 cup Light Brown Sugar
1 cup Sugar
2 Eggs
1 tsp. Vanilla Extract
3 ½ cups All Purpose Flour (Sifted)
1 tsp. Baking Soda
½ tsp. Salt
1 pkg. (13 oz.) Snickers® Brand Miniatures

Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed. Mix until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill for 2-3 hours.

Unwrap all the Snickers® brand miniatures. Remove dough from refrigerator. Divide into 1 Tbsp. pieces and flatten. Place a Snickers® in the center of each piece of dough. Form the dough into a ball around the Snickers®. Place on a greased cookie sheet and bake at 300° for 10 – 12 minutes. Let cookies cool on baking rack or wax paper. When completely cooled, sprinkle cookies with powdered sugar and drizzle melted milk chocolate over the top of each cookie. Makes about 2 dozen cookies.



Cocoa Bars from Kris Hart
Mix together in large bowl -
2 C flour
2 C sugar


2 sticks margarine/butter
1 C water
¼ C baking cocoa
2 eggs
½ C buttermilk
1 tsp soda
1 tsp salt
1 tsp vanilla

In a sauce pan melt the butter and then add water and cocoa. Bring to a boil. Remove from heat and pour over the flour/sugar mixture. Mix well. Add the eggs, buttermilk, soda, salt and vanilla.
Beat until smooth and pour into a greased and floured 11 x 16 pan. Bake 20 minutes at 400°.

Frosting:
1 c sugar
1/3 C milk
5 tbsp butter
1 pkg 6 oz. chocolate chips

In a small pan combine sugar, butter and milk. Bring to a boil for 1 minute stirring constantly. Remove from heat and add chips – stir til smooth and frost cooled bars.
I get asked for this recipe all the time – kind of a cross between brownies and chocolate cake!



Poppy Seed Cookies from Kris Hart

I got this recipe from the wife of a former boss – they are a great cookie when you need something but don’t like things really sweet.

1 tsp baking powder
pinch soda
pinch salt
3 heaping C flour
Mix all together.

In separate bowl mix:
3 eggs
¾ C oil
1 C sugar

Add to dry ingredients and add ¼ C poppy seed. Refrigerate overnight. Roll out on floured board and cut with cookie cutter.

Bake at 350° for 15 minutes – til just slightly golden.

What Is It?

This was the train parked outside SHR this last week! We never know what is going to show up on our train tracks - but it definitely caught our attention! Anyone know what it is for - and more importantly why is it telling us not to hump????????????????

An EXTRA SPECIAL Treat for You!!

The December sale is over - and it was wonderful but THIS SPECIAL ANNOUNCEMENT JUST IN FROM OUR NEW OWNERS BRAD AND AMY JOHNSON - We are going to be open next Saturday for one last chance to shop til you drop!!! And we will be re-stocking!!!!!!!!!!!!! So if you missed something, couldn't come out, forgot a gift or a gift certificate, need something special for your home or just a little something just for you - Come on out!!!

In the meantime - some photos from the December Sale!!

The outside of the shop was filled with greens, birch, pinecones, branches - a beautiful sight and a gift to the local bird population! We enjoyed having them as our guests!

MaryAnn getting friendly with our mascot Merry - Merry likes to come and visit and get treats - and she also brings her owner Sara with her!

Hunter Johnson - the eldest son of Brad and Amy. Hunter and Merry became best friends - better keep your eye on her Sarah - I think Hunter wanted to take her home!

Lynn and Rose having just a little too much fun!!