SCS SWAP Card - Whipper Snapper Mice - Such a Cute Stamp

Today, I had an appointment with the urologist, but when I got there the PA I was suppose to see had went home with the flu. So, they had to reschedule me. I went to the dreaded Wal-Mart, in order to pick up a few things needed at the house. It wasn’t as bad as I thought it would be, being the 5th of the month. I looked for Prilosec, after having an EGD yesterday, I was told I have an ulcer. EGD’s are not that bad. You don’t remember a thing. The worse part was the IV site and the wait. Told me to be there at 1:30, and then didn’t get taken back until 4:11. Was so hungry and had a terrible headache. Caffeine was definitely needed when I got out of there. Not for sure if caffeine is a no-no with an ulcer. The doctor will tell me more when I see him in the office, I guess.

Well, I am posting another card for now. It is another Whipper Snapper stamp. Love the Whipper Snappers. This is a card I made for a SWAP on SCS. I’m really getting into SWAPs. They are fun. I just am a little new at it, and hope that people are patient with me. I forgot to put my name on the cards a couple times, but the lady who was the hostess was very forgiving and nice about it - Barb Deihl. Thanks, Barb!

Okay, hope you have a good stamping evening!

Happy Stamping and Toota-loo,
Karen

Homemade Creme Horns

Growing up in the Ironton area, most folks were familiar with Tipton’s Bakery and Grocery Store. This was one of the best bakeries around. You could get many kinds of sweats, but I loved bon-bon cookies, and would love to have one today. Their chocolate eclairs were to die for. Oh, and the creme horns were so good.

A friend and I were talking about the creme horns the other day. My husband always loved Tipton’s creme horns, so I decided to try and make them. Here is a picture of one of the first six I made. Below is the recipe. Just write and ask if you need any help. It actually ended up being simple, and his words, “Sweetie, you hit the nail on the head!” Meaning they were good. Must have been, he ate a total of 12 out of the 24 I made.

Have a great day and Happy Baking or Stamping!

Toota-loo,
Karen


Homemade Creme Horns

You buy your pastry in the frozen section at Kroger or Walmart (preferably Kroger).

Grease each horn, dust work area with flour. Roll out pastry in a rectangular shape. Cut strips about 3/4-1 inch wide, about 14-16 inches in length. Brush the strip with ice cold water, and start wrapping pastry strip from the bottom of the horn up to the top, overlapping just slightly. Brush one side with ice cold water and dip in sugar. This will be the top. Lay it on the cookie sheet. Repeat until all horns are covered. Bake about 9 minutes in a 400 degree oven.

Make fluffy white filling:
1 cup of corn syrup
1/3 cup of sugar
1/3 cup of water

Boil this to 235 degrees. While cooking this beat two egg whites with 1/4 teaspoon of cream of tartar until stiff. After the mixture has reached 235 degrees, slowly add it to the egg whites and slowly beat it until all is mixed together. I beat it on high then, and you will see a glossy film-like texture to the fluffy stuff. It is ready to place in a pastry bag.

Once you take the horns out of the oven, remove them immediately from the cookie tray, and place them on a cool plate and let them cool. Remove the horns. Using your pastry bag, fill each creme horn with the fluffy stuff filling, and you are finished. YUM!