ARC MODELLING TOOLS – MEDIUM/$15.95 – A1211
Tool one – creates narrow arcs – 6 mm x 13mm and 12 mm x 11 mm
Tool two – creates wide arcs – 21 mm x 11 and 21 mm x 6 mm
ARC MODELLING TOOLS – LARGE/$15.95 – A1212
Tool one – creates narrow arcs – 8mm x 17 mm and 16 mm x 14 mm
Tool two – creates wide arcs – 28 mm x 14 mm and 28 mm x 8 mm
Made from high quality, food grade plastic. Hand was only.
EYE MODELLING TOOLS – MEDIUM/$13.95 – A1206
Tool one—almond eyes 9 mm wide. Ends are mirror images for left and right eye.
Tool two – paisley eyes 9 mm wide. Ends are mirror images for left & right eye.
Tool three – wide 9 mm or gumdrop eye 6 mm wide. Not mirror images—for two different eyes.
EYE MODELLING TOOLS – LARGE/$13.95 – A1207
Tool one—almond eyes 12 mm wide. Ends are mirror images for left and right eye.
Tool two – paisley eyes 12 mm wide. Ends are mirror images for left & right eye.
Tool three – wide 12 mm or gumdrop eye 8 mm wide. Not mirror images—for two different eyes
Made from high quality, food grade plastic. Hand was only.
At last – we have finally been “dragged kicking and screaming” into the 21st century. Check out our new Mobile App : https://beryls.appsme.com
If you wish to shop just click on “shop”. If you click on the button “more” you will see recipes, classes etc.
Let us know what you think.
Thank you – Beryl’s
QUICK AND EASY MICROWAVEABLE FUDGE
TIN SWEETENED, CONDENSED MILK 16 OZS GOOD QUALITY CHOCOLATE (BITTER-SWEET OR SEMI-SWEET) CHOPPED. NOT CHOCOLATE CHIPS. 2 OZS BUTTER’ 1 TABL SPOON VANILLA EXTRACT 8” X 8” FOIL PAN SPRAYED WITH RELASE (PAM OR SOMETHING LIKE) PUT MILK AND CHOCOLATE INTO MICROWAVEABLE SAFE BOWL. STIR TO COMBINE.
MICROWAVE ON HIGH FOR ONE MINUTE.
STIR AND ADD BUTTER AND VANILLA. RETURN TO OVEN AND MICROWAVE FOR A FURTHER ONE MINUTE.
REMOVE FROM OVEN AND STIR UNTIL FUDGE BECOMES SMOOTH AND SHINY (APPROX 30 SECONDS).
POUR INTO PAN AND SMOOTH TOP. SCORE AND PUT INTO REFRIGERATOR FOR APPROX (4) HOURS OR OVERNIGHT.
CUT INTO SQUARES.
WILL KEEP IN REFRIGERATOR FOR APPROX 2 WEEKS (IF IT LASTS THAT LONG).
STIR IN NUTS AND OR DRIED FRUIT TO YOUR LIKING UPON SECOND STIRING WHEN REMOVED FROM MICROWAVE.
IF YOU WISH TO MAKE WHITE CHOCOLATE FUDGE SUBSTITUTE 1 LB 8 OZS GOOD QUALITY CHOCOLATE, GRATED RIND OF ONE LARGE ORANGE AND 1/2 CUP DRIED CRANBERRIES. FOLLOW DIRECTIONS AS ABOVE.
THIS RECIPE IS FOR A 750 W. OVEN.
Reindeer Beer : Looking for something fun to make for a holiday gift? These “reindeers” create a lot of smiles.
To make them, you will require the following :
(1) 6-pack of beer of your choice
(1) package of chanelle pipe cleaners
(1) package of small red pom-poms
(1) package of plastic or sugar eyes
Take one of the pipe cleaners and fold in half, but make a flat base for attachment to the top of the beer bottle. Twist each half to give them a “knotted” look. Take another pipe cleaner and cut into four pieces. Twist two of the pieces onto each half of the pipe cleaner to create an “antler”. Glue to the cap of the beer bottle and also cover with a small piece of clear tape to ensure that the antler will stay upright.
Place a dab of glue on the bottle where you would like the eyes and nose to be placed. Wait for approximately a minute or two and then attach them. Follow the same method for each bottle until finished. Allow to stand overnight to allow attachments to be completely set.
If beer is not your beverage of choice, this will work well with any slim-necked bottle.
Enjoy and have a wonderful holiday!
Claire Bowman Cake Lace mix (# 18280) is an innovative new product that allows one to make edible lace for wedding cakes, celebration cakes, cupcakes – wherever your imagination takes you!
Mix according to the manufacturer’s instructions, spread onto the silicone mat (using icing spreader # 1325) and place in the oven at 80 degrees C (175F) for 12 – 15 minutes. Remove from the oven and allow to cool for five minutes. Carefully remove from the mat and the lace is ready to use. Cake lace may be made ahead of time and stored for 2-3 months as it will stay moist and pliable. Double wrap each piece in greaseproof paper and store flat in a zip-lock bag.
The lace may be coloured when mixing, and/or dusted with pearl dust before attachment to your project. It may also be hand-piped if mixed and left to stand overnight (covered) to allow the air bubbles to dissipate.
The uses and designs for this product are endless.
Best Lemon Bars – I love lemon bars and have searched high and low for a good recipe. I found one that I liked and “tweaked” it to get the bars the way I like them. I hope you will enjoy this too :
8” SQUARE PAN, ENOUGH FOIL TO LINE. TURN THE PAN UPSIDE DOWN. PLACE THE FOIL OVER THE TOP (SHINY SIDE UP) AND PRESS AROUND PAN TO MAKE SHAPE. PLACE SHAPED FOIL ON INSIDE OF PAN AND PRESS TO GET AS SMOOTH AS POSSIBLE LEAVING ABOUT 1” EDGE OVER SIDES.
CRUST 1/2 CUP BUTTER (OR MARGARINE)- ROOM TEMPERATURE 1/3 CUP CONFECTIONER’S SUGAR – UNSIFTED 1 TSP VANILLA 1 CUP ALL-PURPOSE FLOUR – UNSIFTED
CREAM BUTTER (MARGARINE) UNTIL LIGHT. ADD CONFECTIONER’S SUGAR AND VANILLA. CONTINUE BEATING UNTIL WELL INCORPORATED INTO BUTTER. ADD FLOUR ON LOW SPEED UNTIL INGREDIENTS JUST COME TOGETHER FORMING A SOFT DOUGH. PRESS DOUGH INTO 8 “ X 8” SQ PAN LINED WITH FOIL. PRICK ENTIRE SURFACE OF DOUGH WITH A FORK . CHILL FOR APPROX 1 HOUR. BAKE AT 325 DEGREES FOR APPROXIMATELY25- 30 MINUTES UNTIL LIGHT GOLDEN IN COLOUR.
LEMON TOPPING :
(3) LARGE LEMONS (THIN SKINNED)- WELL WASHED (3/4) CUP SUGAR (3) LARGE EGGS (EGG BEATERS) (4) TSP CORN STARCH (3) TBLSP MELTED BUTTER (OR MARGARINE) 1/4 TSP SALT
WHILST THE CRUST IS BAKING, CUT THE LEMONS IN HALF, REMOVE THE SEEDS AND CUT INTO QUARTERS. PUT THE CHUNKS OF LEMON INTO A FOOD PROCESSOR WITH SUGAR. PULSE UNTIL LEMON LOOKS LIKE A SLURRY. ADD EGGS (EGG BEATERS), CORNSTARCH, SALT AND MELTED BUTTER (MARGARINE). BLEND UNTIL WELL INCORPORATED.
REDUCE OVEN HEAT TO 300 DEGREES. POUR LEMON FILLING OVER HOT CRUST AND BAKE FOR 22-23 MINUTES.
REMOVE PAN FROM OVEN AND LET COOL COMPLETELY. ONCE COOL, REMOVE FROM PAN USING FOIL OVERHANG, CUT INTO SQUARES AND SIFT POWERED SUGAR OVER TOP BEFORE SERVING.
RECIPE MAY BE DOUBLED. BAKE CRUST FOR 30 – 35 MINUTES AND LEMON FILLING 22-25 MINUTES.
We have just returned from our Son’s wedding in Florida. Our son is a police officer and his new wife works with a dermatologist.
Actually getting there was quite an adventure. The night before we left, we received a text from US Air that our flight had been delayed for approximately 40 minutes ! Based upon this information, we arrived at the airport at 6.00 am the following morning, went through security only to find that the flight was delayed a further hour!! The long and short of it was that we were delayed three hours and were sent to five different gates before actually boarding our flight. To add insult to injury, we were delayed a further 30 minutes because the pilot said that we had to “wait for catering as they were empty”. Why bother, the airlines don’t really serve anything unless you are charged an arm and leg anyway!
I had shipped my decorating tools down the week before and had baked and frozen the wedding cake and desserts and shipped them overnight so that I could start decorating when we arrived. As you can imagine, I was somewhat stressed at the delay. It was quite a feat getting everything finished but all turned out well at the end of the day. A beautiful wedding.
As my husband pointed out, it would not behove anyone to make the mistake of trying to rob the wedding party – about half of the guests were police officers 🙂