and yes....
there is a matching ottoman cover.
Hand knit by South African designer, Lynn Garrett and yes, you can buy these on etsy by using the link beneath the first photo.
I hope you are snuggling in by a crackling fire during these cold Fall evenings with something scrumptous on your knitting needles. The trees are ablaze with color in hues of brilliant orange, red and gold and seem unusally beautiful this year, don't you think?
It's time once again for the annual Pie Supper held in a one room school house called the Independence School, that my Dad attended when he was a little boy. The local women of surrounding area bake a variety of pies like, coconut, apple, pumpkin, blackberry, peach, pecan, black walnut & raisin, chocolate, butterscotch, banana and cherry. They also bake cakes for the cake walk.
Everyone in the community crowds into the one room schoolhouse - it's usually standing room only with the tallest in the very back. Then the auction begins...children go first, bidding on their favorites. Once the children are happily eating their pie, the bidding begins by the adults. Once everyone has a piece of pie, multiple pieces are placed in plates featuring a variety of pies that are auctioned off until every last slice of the pie is gone for another year.
The proceeds benefit the upkeep of the school building for another year.
The local quilting club raffles off a quilt and they usually put on a few skits that are always a crowd favorite. Hymns are sung and of course finishing with God Bless America. It's old fashioned country fun at it's best.
Wish me luck getting a piece of my favorite - black walnut and raisin which is always sold quickly. For those of you who would like to try a slice of heaven, here is a recipe for you to try.
by Andrea Spring
CRUST
1-1/2 cups Crisco shortening
1 tsp white vinegar
2 T milk
1/2 cup hot water
4 cups all purpose flour
2 tsp salt
1 T cornstarch
Combine shortening, vinegar and milk. Pour in hot water. Mix well. In separate bowl, mix together flour, salt and cornstarch. Combine flour mixture with shortening mixture until dough forms. Separate into four equal balls. Wrap in film wrap and refrigerate 1 portion and freeze remainder for future use. Refrigerate for at least one hour before rolling out.
FILLING
3 eggs
2/3 cup granulated white sugar
1/4 tsp cinnamon
1 tsp vanilla extract
1/3 cup melted butter
1 cup dark corn syrup
1 cup dark raisins
3/4 cup chopped black walnuts
Mix eggs, vanilla extract, sugar, cinnamon, butter and corn syrup until well blended. Add black walnuts, mix well. Set aside.
Preheat oven to 400 degrees. Roll out one portion of pie dough. Place in 10 pie pan. Sprinkle raisins over bottom of pie shell. Carefully pour filling over raisins. Bake for 10 minutes at 400 degrees. Lower temperature to 350 degrees for 30 minutes or until center of pie is just set.
Happy Fall and Blessing My Friends - Julie
