Applescraps by Cindy

Monday, November 14, 2011

Christmas Card Workshop

Fancy folds,matching envelopes

Embossing,white gel pens,ribbon,

Gift card holders,divine twine,buttons

cuttlebugging,cute brads,snowmen

Quilting,stars,more buttons,more ribbon.......

These are a few of my favorite things!

For all of you who have signed up for our "Christmas Card Workshop" on Sunday,Nov 20th at 1pm.....this is a sneak peak at some of the cards you will be making. Supplies needed for this class are micro tip scissors,glue stick,tape runner,paper piercer,and 3d foam tape. Kathleen and I are excited to host our first class and have you join us for an afternoon of papercrafting fun! For any questions,please contact me by email at ct2apple@ptd.net . See you all soon!

Cindy:)

Monday, September 19, 2011

Jared and Amanda's Wedding

Mr. and Mrs. Jared Staskiel
September 17,2011
Caldwell Consistory,Bloomsburg,Pa

This beautiful couple I'm proud to say,is my son and daughter in law! Jared and Amanda had dated for over ten years and engaged for about five of those years. The wedding took place yesterday at 3pm. Not only did the bride and groom look as if they stepped off the cover of a bridal magazine,the wedding party was a perfect accessory for all to admire. Congratulations Jared and Amanda,I love you both and wish you happiness always!

Love,Mom

Sunday, February 27, 2011

CTMH has so mnany beautiful paper packets out for spring! This card was made using the "Sophia"Level 2 paper packet. I designed the flower using a small heart punch. A scalloped punch was used to dress the card up a bit. The sentiment"Happy Spring" is from the CTMH stamp set D1415 Springtime.

Saturday, February 26, 2011

Spring is Coming!!

Can you believe that spring is almost upon us? It's also time for me to come out of hibernation and share some of the projects I have created recently. It's been a long winter and I'm so ready for warm weather!
. Close to My Heart has so many beautiful products in the new 2011 Spring/Summer Idea Book! I hope you will check in with me from time to time to see what's new.

Cindy:)

Tuesday, November 30, 2010

"Amore"December CTMH Stamp of the Month Blog Hop

Hi bloggers,if you are coming from

Helen Onulak's blog you are on the right trail. I had to bow out this month,but will be back in January. Now hop on over to Jenifer Benner's blog. Happy Holidays!

Cindy

Sunday, November 7, 2010

I'm Dreaming of a White Christmas

And so it begins....another holiday season is upon us. Time to think about making Christmas cards,you can never start too early! I ordered my first set of Copic Markers a few weeks ago and finally got a chance to play with them today. This card is made with a 6x6 base using all Close to My Heart Products with the exception of the markers and Cuttlebug embossing folder. The cardstock used was Gypsy,Lagoon,and White Daisy. I also used the CTMH stamp set "All Decked Out",gypsy ink and stardust glitter glue to embellish. The snow layers are distressed with sky ink pad. This is my first attempt with the markers,so hope to show improvement each time I post a card for you:)

Sunday, October 31, 2010

November CTMH Stamp of the Month Blog Hop " A Little Thanks"

Welcome blog hoppers! If you are coming from Wanda Riley's blog,you are on your way to more artwork. This moth's CTMH Stamp of the Month is "A Little Thanks" D1444.

This 4 1/2 x 5 1/4 card was made using Olivia Level 2 paper packet X7128B,Shimmer Designer Brads Z1349,Spring "Just Blooms" Z1266,and a Barn Red Ink Pad Z2104.

Here in Pa,we have a lot to be thankful for with the beautiful foliage this time of year. As a matter of fact,that was my inspiration for the card I made. I just love this versatile stamp set and hope you have enjoyed stopping by! Now hop on over to

Carol Harris's blog to see what she has created for you:)

Cindy:)

Shoo Fly Cake

Crumbs:
4 cups flour
2 cups granulated sugar
2 sticks cold unsalted butter

Cake:
1 cup molasses
2 cups hot water
2 teaspoons baking soda
1 tablespoon warm water
dash salt

Preheat oven to 350 degrees. Grease a 10x15 baking pan. Combine crumb ingredients and set aside 1 1/4 cups of the crumbs for the topping. To the remaining crumbs,add moloasses and 1 cup of the hot water.. Beat well with a wooden spoon,then add remaining cup of hot water and beat again. Dissolve the 2 tsps of baking soda in 1 tlsbp of warm water. Stir this into the batter along with a dash of salt. Stir until well blended. Pour into greased pan and top ith reserved crumbs. Bake at 350 for 40-45 minutes,or until done.

Tomato Pie

Pre-bake a 9-inch deep dish pie shell at 350 for 5 minutes,then cool.

4 to 6 tomatoes sliced
8 basil leaves
1 1/2 cups mayo
1 1/2 cups sharp white cheddar cheese
1 cup thinly sliced sauted onions
flour
freshly ground pepper

Combine mayo,cheese,pepper and onion,set aside. Place half of the sliced tomato in pie shell,sprinkle a little flour over tomatoes. Place 4 basil leaves on top. Repeat layers. Top with the mayo and cheese mixture. Bake for 30 minutes. Let stand 10 minutes before serving. Enjoy!

Raspberry Pudding

This is really not a pudding,but a wonderful summer snack cake. You can use cherries,blueberries,strawberries,whatever is in season. It's an old fashioned recipe my mother in law passed on to me. Enjoy!

1 cup sugar
1/4 cup cold butter
2 cups sifted flour
1 cup milk
2 tsp baking powder
2 cups fresh black raspberries
1 cup boiling water
1 cup sugar

Preheat oven to 350 degrees. In a mixing bowl,combine flour,baking powder,1 cup of sugar and whisk together. Cut in cold butter with a pastry blender. Gradually stir in milk until smooth. Pour into greased 9x13 baking dish.

In a separate bowl,combine raspberries and 1 cup sugar. Toss to coat and let stand a few minutes. Add boiling water and stur till sugar disolves. Pour over top of batter making sure the fruit is evenly distributed. Bake for about 30 minutes or until done.

Sopaipilla Cheesecake Squares

This recipe came from "Sandra Lee's Semi- Homemade. It's wonderful!

2 8-ounce packages cream cheese softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 8-ounce cans refrigerated crescent rolls
3/4 cup granulated sugar
1 stick butter softened
1 1/2 teaspoons ground cinnamon
Confectioners' sugar (optional)

1. Preheat oven to 350. Lightly spray a 9x13 baking dishwith nonstick cooking spray.

2. In a medium bowl,comine cream cheese,1 cup of granulated sugar, and vanilla. Beat at medium speed with an electric mixer till smooth.

3.Unroll crescent doung:pressdough rectangle into bottom of baking dish. Spread cream cheese mixture evenly over dough. Top with remaining dough rectangle. ( I use a rolling pin to roll the top dough before placing it onto the cream cheese)

4. In a small bowl,stir together 3/4 cup granulated sugar,buttler,and cinnamon. Using a teaspoon,dot the mixture evenly over the top of the dough.

5. Bake 30 minutes or until the crescent dough has puffed and turned golden brown. Let cool completely in pan on a wire rack. (about 1 to 2 hours) Cut into squares and dust with confectioners sugar if desired.

Baked Corn

2 1/2 cups corn(I use fronzen corn)
2 tbsps flour
1 tsp sugar
1/2 tsp baking powder
1 tsp salt
1 1/2 cups milk
2 beaten eggs
2 tbsps melted butter
fresh ground pepper

Place corn in a 2 quart greased casserole. In a separate bowl,combine flour,sugar,baking powder and salt. Whisk in beaten eggs and slowy whisk in the milk. Pour over corn and stir. Add freshly ground pepper and melted butter and stir again. Bake at 325 for about one hour,or until done. Serves 4-6.
I use corn that my husband and I freeze in the summer,but if you do not have any,just use regular frozen corn.

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