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Monday, September 1, 2014

Peach & Pear Bundles...

A beautiful looking dessert, made quickly!
Peach & Pear Bundles
   from PineCreekStyle

Ingredient's:

  • 1 pie crust package, rolled into a square and cut in to 6 equal pieces
  • 3 small to medium peaches, peel and cut into pieces
  • 1/2 cup of chopped pears, canned or fresh
  • 1/2 cup of finely chopped nuts, *I used walnuts
  • 1/4 cup of peach jam
  • 2 tablespoons of honey
  • Cinnamon & Sugar for sprinkling the bundles
  • Dash of nutmeg on each bundle
Directions:

Roll out the pie dough into a squarish shape, cut each piece crust into 6 squares each,

Set Oven at 350 degrees, set pie crusts aside for now.

Place the piecrust pieces on a parchment lined baking sheet.

Mix the fruit and nuts together along with the honey & jam. Blend together.
Fill the flat unbaked mini pie shell squares with equal amounts of the fruit mixture.

Form the Pie crusts by gathering the edges in a rustic fashion, around the fruit filling.

Spray the top of each mini pie bundle with a non stick cooking spray, such as Pam

Sprinkle Cinnamon Sugar onto each bundle, also add a dash of nutmeg.

Bake at 350 degrees for 12-15 minutes

Cool, & serve slightly warm with a scoop of ice cream!


Oh, for the Love of Peaches...show off Your Style...

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Thursday, August 28, 2014

Vintage Lampshade Embellished...

An old wire framed Lampshade becomes new again! Simple & Stylish, made from old white pillowcases...Adorable!
 I found the wire lampshade at the local Good Samaritan...$1.00! And  2 sets of white full size sheets for another $2.00 each. I used the 4 pillow cases for the lampshade makeover.  (Old Sheets are great for all kinds of projects!)

I simply cut the pillowcases at the seams,  including the hemmed edges. That left me with two rectangles pieces per pillowcase. Turning the material lengthwise, I sniped the edges about every inch or so. After that, I tore each strip by hand, leaving the edges raw. Remove & discard any loose, long strings of thread. Tie the strips in a single knot version, onto the top and bottom wires.  Adjust the knots in various spots on the lampshade, creating an irregular pattern. Repeat until Lampshade is complete. *See the photo below for examples.
Very easy and quick, with awesome results. NOW, I need to find a lamp! :)))
Be Creative with Style...
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Monday, August 25, 2014

A Woman's Thoughts....

A poster's point of view about navigation systems :)))
Cute!...Xo,
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Thursday, August 21, 2014

Plum Crazy Tarts...

There is a simple secret ingredient to this recipe...So minute, yet adds to the overall taste! You may get a surprised look or two! I used fresh plums from our first year tree!
 Plum Crazy Tarts
 from Pine Creek Style


  • 1 Box of Puff Pastry, thawed but chilled
  • 6 fresh Plums
  • 2 fresh Peaches
  • Honey, 1 tablespoon plus enough to drizzle on top of 6 desserts
  • Cinnamon Sugar, 1/4 cup plus some for sprinkling to finish
  • Black walnuts, 1/4 coarsely chopped
  • 1 small jar of Plum jam or jelly, 6 heaping tablespoons
  • Plum Liqueur, 1 tablespoon ** (see  post/recipe under that name) or use plain Vodka or Brandy, **optional
  • Black Pepper, one dash per tart," my secret ingredient"...
Directions:

  1. Unfold the puff pastry, cut into 6 equal oblong sizes. Bake at 400 degrees on parchment paper for 12-15 minutes or lightly browned. Let cool. Use a fork and press down the center of the pastry, creating a crater in the center...see photos...Set aside
  2. Slice the fruit into chunks and mix together in a small bowl
  3. In a small bowl mix: Cinnamon/sugar, 1 tablespoon of honey, 6 tablespoons of jam, Plum Liqueur & black Walnuts. Mix well.
  4. Mix the fruit and Honey/Jam together. Blend well to coat all.
  5. Place equal amounts by tablespoons onto the center of the 6 tarts
  6. Sprinkle a small amount of cinnamon/sugar on each tart.
  7. Next, shake a dash of Black Pepper on each tart! MY Secret Ingredient!!! Just a dash!
  8. Drizzle each fruit tart with honey to lightly cover.
  9. Place in the oven at 350 degrees for 7-10 minutes...keep c, top with whipped checking so as not to over cook.
  10. Remove and cool....Serve slightly warm or chilled. Serve with chilled Whipped Cream on top.              Homemade Cream is the Best! Yum!
The tarts were a big hit with Ornery! Not only did we have them for dessert, we had them for breakfast too! So tasty! The black pepper really takes this dessert to the next level! It adds to the flavor but most people wouldn't even know it was there! The Black Walnuts add a unique taste to the mix, if you don't care for the black walnuts just use english Walnuts. Sliced Almonds or Pecans would be lovely also!
Plum Crazy for Tarts with Style...
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Monday, August 18, 2014

Plum Liqueur, Homemade...

We had quite a few plums from our tree, the first crop! Of course, recipes of  sugar plums danced in my head! This is a great homemade infusion for use when baking recipes or making cocktails....The Plum Liqueur is also a great gift...The Holidays will be approaching soon...
 The Recipe...

Plum Liqueur:
  from PineCreekStyle

  • 500 ml of unflavored Vodka
  • 250 ml of Brandy
  • 1/4 cup of Simple Syrup
  • 2 tablespoons of fine sugar
  • 3-4 cups (depending on size) of plums, wash, cut in half & remove pits 
Directions:

  1. Prepare the plums, place in a plastic zip lock bag 
  2. Pour the Simple Syrup over the top of the plums, seal and place bag in the refrigerator over night or for at least a couple of hours.
  3. Next Day (or later in the day) using a large vessel, such as an Extra Large Mason Jar,...add the soaked Plums. Then pour the Vodka & Brandy on top of the fruit.
  4. Add the extra fine sugar.
  5. Tighten the lid to the jar and shake gently. Place in a cool dark area such as a shelf or counter top for up to 30 days! *I prefer to keep mine in the refrigerator, but that is just my preference. 
  6. During the infusion time, gently shake the jar every 1 - 2 days. Taste every so often, so you may decide how long you want to retain the fruit.
  7. When the infusion has reached your desired taste, drain the liqueur into another vessel. Place the fruit onto cheese cloth,  draped over a sieve. Place the sieve over a bowl or pitcher to catch excess liquid. Press the fruit, wrapped in cheese cloth, into the sieve and squeeze the remaining juice/liquid out of the plums. Repeat until all of the plums are pressed. Throw away the spent fruit. Using a smaller sieve/filter pour the squeezed fruit juice into the rest of the Plum Liqueur.
  8. The Liqueur is now ready for use. 
  9. Store the Plum Liqueur in the refrigerator, until needed.
I use this Liqueur for cooking & baking, grilling sauces, cocktails or as gifts at the Holidays.
Easy to make! And adds a wonderful flavor to your recipes.
Infused with Style...
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Thursday, August 14, 2014

Refresh Your Outdoor Furniture...

My Friends are so creative...This quick makeover turned out darling...I  wanted to share Tammy's latest project!
A little spray paint in a pretty color paired with cushions found at Dollar Tree...and.... Voila! A quick project with big results! Adorable!
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