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S: Music and Memories

BC: Harp Ensemble Members Past and Present 2005-2011 Beth Caba Mary Kay Washington Lindsay Hedrick Nancy Bishop Effie Williams Faye Caldwell Olivia Kiser Anna Bruce Cyndy Hofford Margaret Pulkownic Jan Cohen Lydia Warren Angel Musick

FC: Music & Memories | A Harp Ensemble Cookbook

3: Nutter Butter Peanut Butter Pie Crust 24 Nutter Butter sandwich cookies 5 tablespoons butter Filling 1 (8 ounce) package cream cheese, softened 1 cup creamy peanut butter 3/4 cup sugar 1 tablespoon vanilla 1 (8 ounce) container Cool Whip, thawed, divided | To make crust, crush cookies (minus the few you eat!) in a ziploc bag with a rolling pin or in a food processor. Mix crumbs with melted butter. Press into bottom and sides of a 9-inch pie plate. Set aside. To make filling, mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently fold in 1 1/2 cups Cool Whip and spoon mixture into crust. Freeze overnight (or at least 4 hours) until firm. Let stand 30 minutes before cutting. I like to chop Reece's Peanut Butter Cups and sprinkle on top!

4: Carrot Cake 2 cups flour 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1 cup oil 2 cups brown sugar 4 eggs 1 cup chopped walnuts 3 cups grated carrots | Mix dry ingredients; add oil and blend. Add eggs one at a time and beat after each addition. Add carrots and nuts and blend well. Bake in 9" x 13" pan (or 2-9" round pans) and 350 degrees for 45 minutes. Frosting: Mix together the following until smooth and spread on cooled cake. 1-8 oz package cream cheese, softened 1/2 cup margarine, softened 1 lb. box powered sugar 2 teaspoons vanilla extract

7: Tar Heel Pie 1 cup chocolate chips 1 stick butter, melted 1 cup chopped pecans (optional) 1 teaspoon vanilla 1/2 cup flour 1/2 cup white sugar 1/2 cup brown sugar 2 eggs, beaten Pour warm butter over chocolate chips and stir. Blend all remaining ingredients and stir into chocolate chip mixture. Pour into unbaked pie shell. Bake at 350 degrees for 35 to 40 minutes. Enjoy room temperature with whipped cream!

9: Chocolate Mint Sticks Prepare your favorite brownie mix according to package directions, adding 1/2 teaspoon peppermint extract to batter. Cool completely. Frost as follows. Frosting: Beat together 3 tablespoons softened margarine, 1 1/2 tablespoons milk, 1 teaspoon peppermint extract, few drops green food coloring and 1 1/2 cups powdered sugar until smooth. Chocolate Glaze: Once frosted, melt 1 tablespoon butter with 1 ounce unsweetened chocolate in small pan over low heat. Brush over frosting and chill until chocolate glaze is firmly set. Cut into 1" x 2" sticks.

10: Cinnamon Cheesecake 3/4 cup brown sugar 3 8-oz. packages cream cheese, softened 6 teaspoons ground cinnamon 1 tablespoon vanilla extract 3 eggs 1/3 cup sour cream 9-inch graham cracker crust | Blend cream cheese and brown sugar. Add cinnamon and vanilla. Mix in eggs one at a time. Stir in sour cream. Pour into crust. Back at 325 for 50 minutes. Chill completely.

11: Peppermint Ice Cream Pie 1/2 gallon peppermint ice cream 9-inch Oreo cookie crust Homemade or store bought hot fudge sauce Soften ice cream on counter-top 10 minutes. Pack ice cream into crust (the taller the better!). Freeze until firm. Serve sliced with hot fudge sauce on top.

12: Sour Cream Pound Cake 1 stick butter, softened 2 sticks margarine, softened 3 cups sugar Cream together thoroughly using mixer. Add-- 6 eggs one at a time (best if you have them at room temperature.) 8 oz. carton sour cream 3 cups all-purpose flour 2 teaspoons lemon extract 1/2 teaspoon vanilla extract Blend well. Pour batter into well greased and floured bundt pan (Baker's Joy works great). Bake at 325 degrees for 75-90 minutes. Allow to cool 15 minutes in pan before inverting onto cooling rack. Freezes wonderfully. Serves well with fresh berries and whipped cream!

14: 1 14-oz. can artichoke heats, drained & chopped 1 4-oz container feta cheese, crumbled 1 10-oz. pkg. frozen spinach, cooked and well drained 1 cup mayonnaise 1/2 cup grated Parmesan cheese 2-oz. jar pimentos 1 clove garlic, minced Mix all ingredients and spoon into shallow baking dish. Bake at 350 degrees for 20-25 minutes or until browned. | Hot Spinach Artichoke Dip

15: Wheaten Bread | Wheaten Bread (Irish Brown Bread) 2 cups all purpose flour 1 1/2 cups whole wheat flour 1/2 cup oat or wheat bran 1/4 cup granulated sugar 1 1/2 teaspoon baking soda 1/12 teaspoon salt 2 cups buttermilk 1/4 cup vegetable or corn oil (1 cup raisins, optional) Mix dry ingredients together in large bowl and make a well in the center. Pour buttermilk and oil into well and stir, just until moistened. Scrape mixture into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour. Remove from pan and cool on wire rack. Serve plain or toasted with plenty of butter!

16: Tiramisu Brownie Trifle 1 pkg fudge brownie mix (plus ingredients to make brownies) 1 (16 oz) container Cool Whip, thawed, divided 2 (1.45 oz) dark chocolate bars, divided 1/2-1 cup coffee liqueur 1/2 cup water 3 tablespoons instant coffee granules 2 blocks (8 oz each) cream cheese, softened 1 pkg (3.3 oz) instant vanilla pudding Preheat oven to 375 degrees. Prepare brownie mix according to package directions and pour into 15x10x1 inch jelly roll pan. Bake 20-22 minutes. When cool, brush with 1/2 cup liqueur and cut into 1-in. cubes. Set aside 3/4 cup Cool Whip. Chop 1 1/2 chocolate bars. Combine 1/2 cup coffee liqueur, water and instant coffee and whisk until dissolved. In a separate bowl, whisk cream cheese until smooth. Add pudding mixture to cream cheese and whisk until mixture begins to thicken. Fold in remaining Cool Whip and chopped chocolate and set aside. Place 1/3 of brownie cubes in bottom of large trifle bowl. Layer 1/3 of cream cheese mixture evenly over brownies. Repeat layers two more times. Spread remaining Cool Whip evenly over top. Garnish with remaining chocolate, grated over top.

18: Texas Sheet Cake In a large saucepan: 2 sticks margarine, 4 tablespoons cocoa, 1 cup water. Bring to boil. Take off heat and immediately stir in 1 teaspoon baking soda, 2 cups flour, 2 cups sugar, 1/2 teaspoon salt, 1 teaspoon vanilla, 1 tablespoon vinegar, 2 eggs, and 1/2 cup sour cream. Pour into ungreased 12"x 18" sheet pan. Bake 20 minutes at 400 degrees. Ice when cool. Icing: 1 stick margarine 4 tablespoons cocoa 6 tablespoons milk 1lb powdered sugar Bring first 3 ingredients to a boil, then stir in powdered sugar and 1 tablespoon vanilla.

19: My dear harp friends, How can I say thank you for so many happy years of music-making and friendship? What a gift you've given me! Your dedication to making wonderful music--and making it together!--has been and will continue to be inspiring. You've been courageous enough to share your music with others and I hope you know how much they've been blessed by it. I'm so proud of you! Keep close to the Lord, keep your fingers on your harp, and keep sharing your gift with others who may otherwise have very little beauty in their lives. All my love to each one of you, Whitney

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  • By: Whitney D.
  • Joined: about 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Blank Canvas
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  • Started: about 7 years ago
  • Updated: about 7 years ago