Grandma Kay's Candy Cane Cookies

1 cup shortening/Butter Mix
1 cup sifted Powdered Sugar
1 Egg
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups flour
1 tsp red food coloring
1/2 cup crushed peppermint candy
1/2 cup sugar


Heat oven to 375 degrees.  Mix shortening and butter with powdered sugar, egg, and flavorings.
Measure Flour by sifting. Mix Flour and Salt; Stir into shortening mixture.  Divide Dough in half.
Blend Food coloring into one half.  Toll a 4 inch strip  from each color.  For Smooth, even strips, roll them back and forth on a lightly floured board.  Place strips side by side, press lightly together and twist like a rope.  For best results, complete cookies one at a time..Place on ungreased baking sheet. Curve top to form handle of cane.
Bake about 9 minutes, until lightly browned.  While still warm sprinkle with mixture of candy and sugar.  Makes about 4 dozen.

Creating ClothesPin Christmas Trees

I love These Trees~ inspired by Pottery Barn... Great for Displaying Christmas Cards, a Collection of Vintage Postcards or antique ornaments and of Course as an Advent Tree to count down the Days until Christmas.....  I will be hosting my second  Clothespin Christmas Tree workshop this evening using all Miss Mustard Seed's Milk Paint Products and CREATIVITY!!

https://www.facebook.com/pages/Simply-Home-Sweet-Home/306647762682894?ref=br_rs

Poor Man's Toffee

• 24 Saltine crackers
• 1 cup sugar
• 1/2 cup light corn syrup
• 1 1/2 cups roasted salted peanuts
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Topping
• 1/2 cup semisweet chocolate chips
• 4 tablespoons unsalted butter
• 1 tablespoon light corn syrup

1. For the toffee: Adjust oven rack to middle position and heat oven to 250 degrees. Line bottom of 13 by 9-inch baking dish with waxed paper and spray paper with cooking spray. Arrange crackers, in single layer, salt side down, on waxed paper.
2. Combine sugar, corn syrup, and peanuts in medium microwave-safe bowl. Microwave on highest power until sugar melts, about 2 minutes. Stir and microwave until mixture begins to boil, about 2 more minutes. Stir in butter and vanilla until butter melts. Microwave until liquid begins to brown, about 2 minutes. Stir in baking powder.
3. Working quickly, pour sugar mixture over saltines and spread evenly (if mixture hardens too quickly to spread, place baking dish in oven for 5 minutes). Refrigerate until firm, about 1 hour. Invert brittle onto cutting board, peel away waxed paper, and, using hands, break into large pieces. Return pieces, toffee side up, to baking dish.
4. For the topping: Melt chips and butter until smooth. Stir in corn syrup and, using spoon, drizzle mixture over brittle. Let harden for 1 hour. (Brittle can be stored in airtight container at room temperature for up to 4 days.)