Fred She Said is having a fun
little Christmas Challenge! The theme is " Make a Christmas Tag OR Share a
favorite Holiday Recipe " How do you enter? You have lots of choice here: you can make a Christmas Tag, a recipe card, or share a favorite Holiday recipe on your blog, linking to our challenge. You don't have to use Fred She Said
designs, but we love it when you do!
The PRIZE is a $25 GC to the Fred
She Said Store. There will be one winner chosen randomly.
Entries will be accepted until Friday DEC 30th midnight EST. ... more
details at the Fred She Said BLOG
:)
I used a lovely snowflake medallion from Fred She Said, which is pre-coloured, ideal for a quick and easy tag for a gift. It really sparkles and shines; I gave it two coats or iridescent sparkle before I assembled the three layers and added Stickles and Perfect pearls to it. You can find the snowflake here on the Fred She Said Blog - it is a freebie!
I also have a holiday recipe to share with you, which was given to me by a lady who took a quilting course with me. I don't know where Barbara got the recipe from, but I do know it is delicious!
Lemon-frosted
pistachio cake.
250g butter
250g caster sugar
3 eggs
100g shelled pistachio nuts (un salted)
100g ground almonds
1 orange
1 teaspoon rosewater
60g plain flour
Crystallized rose petals and shelled pistachio nuts to
decorate (optional)
Preheat
the oven to 160 C Gas 3 and line the
bottom of a non-stick 22cm/ 9 in. cake tin.
Cream the
butter and sugar in food mixer until very light and fluffy.
Add the
eggs one at a time, beating between additions
Blitz the pistachios to fine crumbs in
food processor and then add them with the ground almonds, to the butter and
sugar.
Finely grate zest and squeeze orange and then
stir in with rosewater.
Lastly fold in flour with a large metal spoon.
Scoop mixture into lined baking tin and bake
for fifty minutes, covering top lightly with foil for last 10 minutes.
Check the
cake by inserting metal skewer into centre. It should come out fairly clean,
without any wet mixture stuck to it. Leave to cool in the tin and then
turn it out.
To make
the icing
100g
unrefined icing sugar.
2
tblsp lemon juice.
Mix sugar and
lemon juice till smooth.
Pour over the
cake and decorate with rose petals and pistachio nuts. Leave till icing is
set.
I'm entering my tag for a few challenges: