♥ Hump Day Humor ♥

♥ Tea on Tuesday: Raspberry Crumb Cake ♥

Ingredients:
* 2/3 cup sugar
* 1/4 cup cornstarch
* 3/4 cup water
* 2 cups fresh or frozen unsweetened raspberries
* 1 tablespoon lemon juice

CRUST:
* 3 cups all-purpose flour
* 1 cup sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground mace
* 1 cup cold butter
* 2 eggs
* 1 cup milk
* 1 teaspoon vanilla extract

TOPPING:
* 1/2 cup all-purpose flour
* 1/2 cup sugar
* 1/4 cup cold butter
* 1/4 cup sliced almonds

Directions:
* In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from the heat; stir in lemon juice. Cool.
* In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of the mixture into a greased 13-in. x 9-in. baking dish. Spoon raspberry filling over crust to within 1 in of the edges. Top with remaining crust mixture.
* For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean and top is lightly browned.

Yield: 12-16 servings.

~~yummy recipe and photo from: Taste of Home February/March 1999~~

Friday Flicker Inspirations: Handmade Flowers

cwasia: "3 new flower brooches"

FeltSoGood: "Felted Flower Brooches"

ellene: "blue skies flower brooch"

milkypunch: "Baby Pink Organza Flowers"

fries in a cone: "Felt Flower"

♥ Tea on Tuesday: Lemon Berry Pie ♥

Ingredients:
* 4 ounces reduced-fat cream cheese
* 1 tablespoon plus 1 cup cold fat-free milk
* 1 tablespoon sugar
* 1 tablespoon lemon juice
* 2 teaspoons grated lemon peel
* 2-1/4 cups reduced-fat whipped topping, divided
* 1 reduced-fat graham cracker crust (8 inches)
* 1 pint fresh strawberries
* 1 package (3.4 ounces) instant lemon pudding mix

Directions:
* In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and lemon peel; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture.
* In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries.

Yield: 8 servings.

Nutritional Analysis: One piece equals 260 calories, 9 g fat (6 g saturated fat), 13 mg cholesterol, 330 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.

~~yummy recipe and photo from: Light & Tasty August/September 2004~~

♥ Friday Flickr Inspiration: Handmade Handbags & Purses

My Casa Bella: "Handmade Green and Pink Polka dot handbag"

Blossoms Cottage: "Patchwork Round Shape handbag"

hyperartpro: "Handmade Clutch"

DaisyDenims: "Mocha Paisley Drawstring Purse"

DashasCreations: "Reversible Cotton Linen Purse with Embroidery"

slavetobeads: "Handmade Batik Fabric Purse"

Hens teeth: "Handmade Coin Purse"

♥ Hump Day Humor ♥

♥ Tea on Tuesday: Berry Phyllo Tarts ♥

Ingredients:
* 12 sheets phyllo dough (14 inches x 9 inches)
* 3 tablespoons butter, melted
* 3 tablespoons sugar
* 1/2 teaspoon grated orange peel

FILLING:
* 1/4 cup orange marmalade
* 1 cup navel orange sections
* 1 cup sliced fresh strawberries
* 1/2 cup each fresh raspberries, blueberries and blackberries
* 1 teaspoon lemon juice
* 1 teaspoon lime juice
* 1/2 teaspoon grated lemon peel
* 1/2 teaspoon grated lime peel
* Fresh mint, optional

Directions:
* Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange peel until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden.
* In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime peel; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

Yield: 6 servings.


Nutritional Analysis: One serving (1 tart with aobut 1/2 cup fruit) equals 204 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 159 mg sodium, 35 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

~~yummy recipe and photo from: Light & Tasty April/May 2001~~

♥ Hump Day Humor ♥

♥ Friday Flickr Inspiration: Modern Macrame ♥

Mamta Motiyani: Beige Wonder Macrame Knotted necklace"

KnotGypsy: "Deco Fans earrings in orange and gold"

b_mulle: "Argonite Quartz macrame pendant"

Totally Hemp: Natural and green hemp necklace with shell"

jofre146: "micro-macrame starts"

suncehandmade: "Southwestern"

alekamix: "Macrame jacket"

anna cenacchi: "Macrame necklace"

♥ Hump Day Humor ♥

♥ Oh Mother Nature, what a sense of humor you have! ♥

She never ceases to amaze me. I'm convinced Mother Nature has a sense of humor. We've been enjoying the 50 degrees weather for the past two weeks...we even had few days of 70 degrees! Yes, the groundhog was right for once! (I really hate that little furry rodent most years).

I'm ready to go to work...and what do I see when I open the door this morning? Well, our Marchs are usually like this! It will be back to 50 degrees again tomorrow. :)

♥ Friday Flickr Inspirations: Hand Beaded Bracelets with a Southwestern Flair ♥

Embrace the Rock with Design: "Beaded bracelet"

NatashaSmartDesigns: "Large red coral and turquoise bracelet"

pippijewelry: "Coil bracelet"

iamcr8ve: "Turquoise and copper bracelet"

Spirit Mama: "Turquoise multi-strand bracelet"

Imperial Designs Jewelry: "Wire wrapped lampworked bead bracelet"

bejeweledbycandi: "Turquoise, Red jade, and silver bracelet"

Forbes Farm: Western Starburst

♥ I'm still here! ♥

Just wanted to check in and let everyone know I'm still around! I haven't been posting much the last few weeks. I had a terrible bout with bronchitis and thought I would never get over it. Then we were out of town last week. I am feeling much better now....especially since it's officially spring! :) I hope to be posting much more often now!

Keeping on crafting!
Sheri

♥ Tea on Tuesday: Chocolate Mint Wafers ♥

Ingredients:
* 4 ounces dark chocolate candy coating
* 1/8 to 1/4 teaspoon peppermint extract
* 18 to 24 vanilla wafers

Directions:
* Place candy coating and extract in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds.
* Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Yield: about 1-1/2 dozen.
Nutrition Facts: 1 serving (1 each) equals 38 calories, 2 g fat (1 g saturated fat), trace cholesterol, 9 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

~~yummy recipe and photo from: Quick Cooking September/October 2005~~