I got so caught up in stamping and visiting, that I didn't get any pictures of the people. Oh my…
Here are some of the new catalogs, wish lists, a catalog scavenger hunt, and copies of the color kits flyer.
I worked for days (well, for a week — but it was so fun!) making different cards for the new stamp sets we had. I wanted everyone to see samples and be able to get ideas about what they could do with that set. Some of these cards were posted last week, but most haven't been on my blog yet…but they will come out over the next week.
We had treats, too! If there's one thing I know, when we girls get together, there has to be food. We had peach tea and lemonade tea, homemade chocolate chip cookies, oatmeal raisin cookies, yummy fruit tray, and a wonderful lemon cake. Several ladies asked for the recipe, so I'm going to include it here. Keep scrolling down, the make and take card is just a little farther down. 🙂
Pioneer Boulangerie Lemon Cake – the recipe is from a wonderful sweet lady I worked with for many years, Welch Wright.
1 package yellow cake mix
1 package instant lemon pudding mix
3/4 cup oil
3/4 cup water
Combine all ingredients and mix well 2-3 minutes with a mixer. Turn into an ungreased 13×9 inch baking pan and bake at 350 degrees 30-35 minutes or until cake springs back when lightly touched. OR – bake in a greased and floured bundt pan (which is what I did) for 45 minutes. While, warm, pierce cake with tines of a fork and pour icing evenly over the cake. If you bake this in a bundt pan, do the same thing – pierce the cake and pour all the icing over the cake. Let the cake cool in the pan and absorb all that wonderful icing. Then turn the bundt cake out on a plate.
1 box (1 pound) powdered sugar
2/3 cup lemon juice
2 Tbsps. butter or margarine, melted
2 Tbsps. water
Combine all ingredients and beat with mixer until smooth. Pour over warm cake.
If you want something a little more fruh-fruh (is that right?! – oh well, you get what I meant), make this recipe into Paula Deen's Lemon Blossoms. Same cake recipe, but pour into small tart pan. When these cute little tarts are done, dip them into the icing and let cool. They are so good!
Okay – on to the make and take! We ate, we visited and we stamped!
Here's the cute make and take card we made. We used Playful Pieces. It's a new level 3 hostess set. I love the glitzy bags.
Ink: Marina Mist, Cherry Cobbler, Daffodil Delight
Cardstock; Whisper White
Embellishments: White organza ribbon, modern label punch, dazzling diamonds
Here's a close up of the packages:
Thanks for stopping by. I hope you've gotten your new catalog by now. If you haven't, email me. You can look at the electronic version with the link on the right side of this blog – but it's not nearly as much fun as having your own copy.