What an exciting day! Marty’s Cloche Party at A Stroll Through Life and Foodie Friday at Designs by Gollum and a first for me with Show and Tell Friday with My Romantic Home. Whew, this is going to be FUN!!
I’ve been showing you pictures from my mother, sister and nephews homes this past week. That is because I haven’t gotten a chance to decorate here yet. It has been such a busy, busy week. I’m hoping that this coming weekend, I can relax a little, get some decorating done and catch up with visiting with all my fellow bloggers and see what is going on out there!
So, I drug out a couple of things to put together a couple of Christmas vignettes with my own version of “cloches.”
You may remember seeing some of the same pieces at Mama’s house. That is because when I was adding to her collection, I got a couple of pieces for me! 🙂
What else could I use as a cloche? Well, Susan at Between Naps on the Porch inspired me earlier this week to come up with this:
Okay, I’ve really, really got to get out the rest of the decorations. This really is too much fun. Thanks for stopping by, I hope you’ll come back!
Today’s Lagniappe: Hot Buttered Rum and Pecan Bars
Both of these recipes are from my old Southern Living Cookbook. My first cookbook and one that Mama gave me. These recipes are great to have around for unexpected holiday guests.
Hot Buttered Rum
2 cups butter, softened
1 (16 oz.) package light brown sugar
1 (16 oz.) package powdered sugar
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 quart vanilla ice cream, softened
Rum
Whipped Cream
Cinnamon sticks
Combine butter, sugars, and spices; beat well at medium speed of an electric mixer. Add ice cream, stirring until blended. Spoon mixture into a 2 quart freezer container; freeze.
To Serve, thaw slightly. Place 3 tablespoons butter mixture and 1 jigger rum in a large mug; fill with boiling water. Stir well. (Any unused butter mixture can be refrozen.) Top with whipped cream, and serve with cinnamon stick stirrers.
About 25 servings
Pecan Bars
1 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
3/4 cup butter
1 cup firmly packed brown sugar
4 eggs
1 cup butter, melted
1/8 teaspoon salt
1 1/4 cups chopped pecans
Combine flour and 1/3 cup brown sugar. Cut in 3/4 cup butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 13 x 9 x 2 inch pan. Bake at 350 for 15 to 17 minutes.
Combine 1 cup brown sugar and remaining ingredients except pecans, beating well. Stir in pecans. Pour filling over prepared crust. Bake at 350 for 35 to 40 minutes or until firm. Let cool, and cut into bars.
About 2 1/2 dozen.
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