If you like retro........ - Page 2

debic · ‎09-02-2010

Those are cute, my husband's sister's whole house is retro looking. She' love the top 2

~~
*Off The Deep End~A very short trip for some!*

glmama · ‎03-09-2010

Ahhh, the tin bread keepers are bringing back memories. ${#emotions_dlg.biggrin}$

house_cat · ‎03-09-2010

On 11/30/2014 glmama said:
Ahhh, the tin bread keepers are bringing back memories. ${#emotions_dlg.biggrin}$

I had a set of them in the 80s or 90s circa Martha Stewart. I have no idea what became of them.

~ house cat ~

oceantown · ‎03-10-2010

On 11/29/2014 wismiss said:
You're right, Meezer. I hope Oceantown sees these. Turquoise is a favorite of hers.

Hi, Wismiss,

Those are all so cool! You are right, that turquoise looks perfect! Really cute pieces.

SharkE · ‎08-19-2010

I got the biscuit tin . Using the code took off 5.00

thanks ! I love retro !

SharkE · ‎08-19-2010

Recipe from King Arthur for sugar cookies

dough

3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
1/4 cup cream cheese*
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
*Adding cream cheese will yield a puffy, cake-like cookie; for flatter/crunchier cookies, leave it out.
topping
3/4 cup sugar for dredging

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

1) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2) In a large bowl, cream together the butter, sugar, and cream cheese (if you're using it) until light and fluffy.

3) Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

4) Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

5) Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.

6) Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.

7) Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.

8) Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

oceantown · ‎03-10-2010

Sharke,

How exciting you are getting the cute biscuit container!

You will have to post back here with your review. I think it is very cute.

You can fill it with a batch of those delicious cookies!

Georgiagrama · ‎03-19-2010

I was really surprised to see the King Arthur Flour at Wal Mart . I was tempted to try it, but being from the deep south, I always reach for White Lily.