Saturday, October 15, 2011

Tumbling Blocks Quilt

 I saw a tumble blocks quilt while blogging
and thought it was just an amazing pattern,
so here is the quilt I did. It was tricky to make,
but thanks to a youtube video, it made the directions alot
easier!  Click Here for the link.
Have A Great Day!
Bessy Boo

Friday, October 14, 2011

Well off to the big city for a bit of retail therapy.   Yes, I made out pretty good. I found some wire thingys for making thingys for Christmas, Ahhhhhh Yes!   You wait until you see these thingys in all there glory.  These were 25 cents each.

  They are actually for preventing leaves from going in your downspouts.  But if you turn them over, they look like flowers or candle holders. 

The reuse store is an amazing plethora of goodness. I scored some chalk for snapping chalk lines.  $2.00 per jug. 

Ah yes, 20 pounds, one can never have too much chalk.

Our land will be straight to the world after I get done ensuring all the dirt and gravel is lined up perfectly. I also found these Stanley chalk lines which will be stocking stuffers for my son and son in-law.  They were $4.00 each.

Of course each one will go with a jug of chalk.   Lifetime supply is what I say.  Hmmmmm, do I need to make bigger stockings to house the giant chalk bottles?
Have a great day!

Thursday, October 13, 2011

Making OMG Toffee

Oh My Gosh toffee is a long process but it's worth every turn of your wooden spoon.

OMG Toffee Recipe

3 Cups Brown Sugar Packed
1 Cup Butter (do not substitute)
1 Can Sweetened Condensed Milk
1 Cup Corn Syrup

Put all ingredients  in a large heavy saucepan.

 Bring to a boil over moderate heat and cook to 290 degrees (hard crack stage).  Stir constantly. STIR STIR STIR.  This will take a long time, probably about 45 minutes.  Candy will burn very easily so you must STIR CONSTANTLY.

Pour into large buttered pan in a thin layer and cool and break into pieces.  Note:  If you prefer your toffee chewy rather than brittle, cook to 245 degrees.  Toffee may be flavored with vanilla or rum extract and poured over nuts if desired.
Have a Great Day!

Tuesday, October 11, 2011


I have been to bake sales over the years and I've always 
wanted an easy butter horn recipe!  Well here it is! 
 Start with 3-1/4 teaspoons of yeast and sprinkle over 2 cups of fairly warm milk. 
  Let the yeast bubble.Add to that 4 eggs, 1 cup of instant potato flakes, 
1 cup of butter,1/2 cup sugar and 1 teaspoon salt.

Beat for a bit than add  7 to 8 cups of flour and beat for about 5 minutes.
Let rise in a greased bowl for about a hour.

Punch dough down and turn onto a lightly floured surface.   Divide into thirds.

Roll out each ball into a  12 inch circle or you can roll
 out a long rectangle and cut into triangles. 

Roll up like a crescent roll.  Place onto a greased 
cookie sheet, let rise for about 30 minutes. 

Place in a 375 degree oven for 12-15 minutes.
When they come out of the oven and  have cooled,
 leave some plain and ice the rest with a thick mixture of  milk, 
icing sugar and almond flavoring. Then add slivered almonds 
over top of  these tasty treats.  Enjoy!!

Have a Great Day.
Bessy Boo

Linking up at

Home Stories A2Z

Witch Cookies Oh My

Jumping on the band wagon here.  These are so cool and so much fun to make.  I got the recipe from this awesome blog.....SEE IT HERE!

  • 4 drops green food coloring
  • 25 to 30 blanched almonds
  • 2 eggs (1 separated)
  • 1/4 tsp salt
  • 1/2 cup softened margarine or butter
  • 1/2 cup icing sugar
  • 1/4 cup white sugar
  • 1 tsp almond extract
  • 1 3/4 cups flour


  1. Heat oven to 350°.  Grease two cookie sheets
  2. If using whole almonds with skins, boil gently and remove skins.  They should just pop out of the skins if boiled long enough.  Soak in green food coloring.  If the almonds break in half, this is good.  If they don't, they are still usable.
  3. Separate 1 egg. Set aside the white. 
  4. In a bowl, with an electric mixer, combine margarine, icing sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add eggs, but not the egg white.  Beat until smooth.   Add the flour and mix.  If dough is too soft, you can refrigerate for 15 minutes.
  5.  Make a ball out of about 1 tbsp of dough.  Roll it in your palms like a tube.  Place on cookie sheet and pinch the dough in two places to form the knuckles.  Score each knuckle lightly with a sharp knife. 
  6. When all fingers are formed, brush lightly with egg white. Place almond nails. Push into dough to attach.  I pushed them in so that the back of the nail was kinda buried in the dough.
  7. Bake for about about 12 minutes. Cool and enjoy. OH MY!

Have A Great Day