
Sunday, December 31, 2006
Last Vase of 2006

Eve of New Year's Eve Vase

Wednesday, December 27, 2006
Tuesday, December 26, 2006
Monday, December 25, 2006
Sunday, December 24, 2006
Maxwell's Tree
Saturday, December 23, 2006
Silent Auction
Friday, December 22, 2006
Christmas Basket
Thursday, December 21, 2006
Flowers From Laura
Tuesday, December 19, 2006
And Here's Peggy
Monday, December 18, 2006
Sunday, December 17, 2006
Wednesday, December 13, 2006
Monday, December 11, 2006
How Long Til Spring?
Sunday, December 10, 2006
Friday, December 08, 2006
Thursday, December 07, 2006
Wednesday, December 06, 2006
Tree-Form Hydrangea
Tuesday, December 05, 2006
Shrubs
Monday, December 04, 2006
Do You See What I Have to Put Up With?
Sunday, December 03, 2006
Power Restored
Thursday, November 30, 2006
Wednesday, November 29, 2006
Pansies and Larkspur
Tuesday, November 28, 2006
November Rose
Monday, November 27, 2006
No Flowers to Post Today
so I'm going through withdrawal. In the meantime, here's a pie recipe that made a big hit here for the holiday.
Caramel Pecan Pie
Melt together: 36 unwrapped caramels, 1/2 stick butter, and 1/4 cup water.
(Be careful--this part is so good, you might just have to eat it with a spoon and forget the pie!)
Pour into an unbaked pie shell. I used the refrigerated Pillsbury dough and put it in a deep round baker so that there would be plenty of room.
The following is the pecan pie recipe from the old Kresge's in Paducah, per Cooking with Curtis Grace.
Beat: 3 eggs, 1/2 cup heavy cream, and 1 cup of white karo syrup.
Mix together: 1 heaping tblsp flour and 3/4 cup sugar and add to the beaten egg mixture.
Stir in 1/2 stick melted butter, 1 cup pecan halves, and 1 tsp vanilla.
Pour the pecan mixture over the melted caramel in the pie shell. Bake at 350 for 45 minutes to an hour. Everybody raved over this one. And Mark said it could use a few chocolate chips too, as if it weren't dangerous enough as is.
Caramel Pecan Pie
Melt together: 36 unwrapped caramels, 1/2 stick butter, and 1/4 cup water.
(Be careful--this part is so good, you might just have to eat it with a spoon and forget the pie!)
Pour into an unbaked pie shell. I used the refrigerated Pillsbury dough and put it in a deep round baker so that there would be plenty of room.
The following is the pecan pie recipe from the old Kresge's in Paducah, per Cooking with Curtis Grace.
Beat: 3 eggs, 1/2 cup heavy cream, and 1 cup of white karo syrup.
Mix together: 1 heaping tblsp flour and 3/4 cup sugar and add to the beaten egg mixture.
Stir in 1/2 stick melted butter, 1 cup pecan halves, and 1 tsp vanilla.
Pour the pecan mixture over the melted caramel in the pie shell. Bake at 350 for 45 minutes to an hour. Everybody raved over this one. And Mark said it could use a few chocolate chips too, as if it weren't dangerous enough as is.
Friday, November 24, 2006
Thursday, November 23, 2006
Good Thursday


Two Turkeys
Wednesday, November 22, 2006
More Pie, Please
Tuesday, November 21, 2006
Posey
