My Table is Full . . . Enjoying the "Art of Good Living"

We're bringing America "Back to the Table" with fresh, local ingredients and good home cookin'! These fresh vegetables and raspberries all come from my grandparents' garden. The beef was purchased at a local 4-H Auction and split between my extended family. The brownies . . . well . . . they're a mix from Ghirardelli!

These fantastic fall photos were taken by my dear friend, April Williams. You can find her at www.aprilwilliamsphotography.com

Thanks, April!

MONEY SAVING IDEAS FOR THE HOLIDAYS

*Make something like fudge, rice crispy treat or peanut brittle in the large Tree Mold.

Let it set up and then peel out. Wrap in saran and tie a bow around it as a delicious gift.

*Or you can use your creation as an “edible plate”. Wrap it up in saran then put your other baking goodies on top. Wrap the whole thing in cellophane and top it with a bow.
Perfect gift for teachers, neighbors, school bus driver, co-workers or even family.

*Make your favorite dessert or even a quiche in the tray or mold for Christmas morning.

KELLOGG’S RICE KRISPIES TREATS (MICROWAVE)

Ingredients:
3 Tablespoons butter

1 package (10 oz) regular marshmallows or 4 cups mini-marshmallows

4 dashes of green food coloring (not needed if using the special red and white Holiday Colored Rice Krispies)

6 cups Rice Krispies

· Using a glass bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. (Watch closely to make sure it doesn’t burn.) Stir until smooth. Add food coloring and stir again.

· Add Kellogg’s Rice Krispies cereal. Stir until well coated.

· Transfer to the Tree Mold and use the Silpat^® (or waxed paper) to press mixture evenly. Allow to cool completely. Unmold onto serving tray. Decorate with red hot cinnamon candies to resemble ornaments. Best if served the same day.

*Kids project-
Make the tree’s and then let your kids decorate them using rope licorice and candy to make garland and ornaments.

MICROWAVE PEANUT BRITTLE

Ingredients

1 cup sugar

½ cup light corn syrup

1 ½ cup Spanish peanuts

1 Tbsp butter

½ tsp baking soda

1 tsp vanilla

Preparation

Combine sugar and corn syrup in the Mold. Stir in peanuts. Microwave on high until light brown (8-10 minutes) stirring after each 3-minute interval. Stir in remaining ingredients until light and foamy. Cool. Wrap in plastic wrap and decorate with ribbon. A perfect gift for anyone!

Candy Corn Cake

This cake was made in the Christmas Tree Mold. The branches were cut off to create the candy shape.

Thank you to Jodie Rindlisbacher for sharing her sister in law Jill’s creation.

1/2 cake mix baked according to package directions in the TREE mold…trim tree edges and trunk off.

FROSTING HINTS Candy Corn Cake

One tub of white frosting---frost top

Add Yellow food coloring to frost bottom

Add more yellow and red to make orange for middle.

Use the rest of the tub of orange frosting on cupcakes made with the rest of the cake mix in the TREE TRAY.

IDEA---Use actual candy corns to create face of pumpkin on orange cupcakes.

This candy corn cake would be great for a Thanksgiving cake as well

OR---create a horn of plenty.

Have Fun....Jodie

Pumpkin Muffin

Use the Charlotte Tray to create beautiful pumpkin muffins from your favorite recipes!

Pumpkin Jigglers

This creation was made by my brilliant friend, Dee Putnam. She took two jigglers made in the Petit Four Tray and set them together to make the pumpkin shape and then used a twig of a grape stem for the pumpkin stem. So cute!