Witchy Wednesday

Double, double toil and trouble;
    Fire burn, and caldron bubble. 

Primitive Handmades Mercantile

 has two wickedly wonderful gals in the house today

Have you seen Lizzy & Mercy?

 *Lizzy*

*Mercy*

These are the creations of PHM artist

 Bay Ray's Child ~ Audrey Baker 

Please stop by the mercantile and say hello.

~.

The gals are up for some Halloween fun !

 

Friday's Spotlight

Beautiful Country Fairy Gardens

 created by PHM artist 

Julie Butler

 As if the large gorgeous gardens of Plumrun Creek were not enough..

 ... Julie's green thumb pokes her talent into miniature container gardens as well 

*Country Fairy Gardens*

By Julie Butler

 

 

You can view more of Julie's gardens by stopping by on The Primitive Handmade Mercantiles monthly update... Julie uses her beautiful gardens as the back drops for her divine hand hooked rugs..keep an eye out for the fairies!

 Wishing You All A Lovely First Weekend Of Autumn

PHM

nfo@primitivehandmades.com

nfo@primitivehandmades.com

Apple Dumpling Recipe!

Sharing an old time favorite for your Fall baking!  

There is nothing better than the smell of brown sugar and cinnamon in the air! 

Apple Dumplings

Dough:

2 c flour

1 tsp baking powder             Mix these 4 ingredients together;

1/2 tsp salt

2 Tblsp sugar

1/2 c butter                            Cut in the butter with a pastry blender;

1/2 c milk                               Add milk;  Mix to form a dough.

Divide the dough into 6 pieces;

On a floured surface.... roll each piece 1/8" thick.

Peel and core 6 small apples. 

Cinnamon Sugar Mixture:

 2 Tblsp sugar                          Combine these 3 ingredients.

2 Tblsp flour

1/2 tsp cinnamon

Place an apple on each piece of rolled dough and sprinkle each with the Cinnamon Sugar mixture.

Fold and press dough around apples. Place in a 9" by 12" cake pan.

Bake at 425 degrees for 15 minutes. While baking make the syrup.

Syrup:

3/4 c sugar

3/4 c brown sugar                 Combine these 6 ingredients and cook 

2 Tblsp flour                          for a few minutes until melted.

1/8 tsp salt

3/4 c water

1 Tblsp butter

At the end of the 15 minutes pour the syrup over and around the dumplings. 

Decrease the temperature to 325 degrees and bake 30 minutes.

Serve the dumplings warm topped with Vanilla ice cream or milk!

Enjoy!

Pastry Blender and Dough

A quick way to prepare the apples! Try using an Apple Peeler Corer Slicer! 

Rolled dough with apple and cinnamon/sugar mixture in place.

Ready for the oven!

YUMMY!

Pictures of the Notforgotten Farm "Gathering of Primitive Friends Show"

Thanks for stopping by the PHM blog today!  

We appreciate your following!

If you didn't have a chance to attend this years show at Notforgotten Farm, in Amherst, VA you must mark your calendars for next year!  There is no better place to meet online friends, shop for antiques and primitive handmades! 

A quaint little farm makes the perfect gathering spot for primitive friends! 

Lori Brechlin's shop is prim heaven!  If you stop by Lori's blog you will see inside her shop and pictures of all the booths that were set up on Saturday selling their wares at the Gathering of Primitive Friends show!

PHM artists Susan Hoover and Dorrie Koch of  Olde Threads had a wonderful primitive booth!  

PHM artist Teresa Miller of Teresa's Primitive Treasures booth!

Don't forget! 
This Saturday, September 27, 2014 is the "In The Spirit of Friends" at Malabar Farm in Ohio!  
Stop by and meet Rhonda Thomas of My Glory Stars and Theresa Meloon of Dulaney Woods Treasures!

Pie Weather

 “Stress cannot exist in the presence of a pie.”

 “We must have a pie,”

~ David Mamet

Autumn

 Tis the season to make pie!

APPLE PIE!

The aroma of apples, butter, and cinnamon emanating from the oven permeates the house like none other and makes anyone feel truly at home.

The Best All American Pie

 From The Pie and Pastry Bible, 

by Rose Levy Beranbaum.

 Flaky Cream Cheese Pie Crust: 

It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to a basic flaky pie crust - almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color. The addition of cream cheese makes it even easier to prepare because you never have to guess at how much water to add, and it gives it a flavor so delicious it is great to eat just by itself without filling! It is well worth purchasing or making pastry flour, as it will result in a more tender crust.

Flaky Cream Cheese Pie Crust (makes one single crust):

• 6 tablespoons unsalted butter, cold
• 1 cup + 1 tablespoon pastry flour or 1 cup bleached All-purpose flour, (dip and sweep method)
• 1/8 teaspoon salt
• 1/8 teaspoon baking powder
• 1/4 cup cream cheese, cold
• 1 1/2 tablespoons heavy cream
• 1 1/2 teaspoons cider vinegar
•  
  
  For the crust:
  
  
  1. Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
  2. Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
  3. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of peas; toss with a fork to see it better. Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag and for a double pie crust divide the mixture in half at this point.
  4. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  5. Wrap the dough in plastic wrap, flatten it into a disk, and refrigerate it for at least 45 minutes and preferably overnight.
  6. Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
  7. On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8-inch thick or less and 12 inches in diameter. Transfer it to a 9-inch pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

Apple Filling

• 2 1/2 pounds baking apples (about 6 medium or 8 cups ), peeled, cored, and sliced 1/4-inch thick
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 to 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg, preferably freshly grated
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter 
• 1 tablespoon + 1 teaspoon cornstarch 
•  
  For the filling:

  
  
  8. In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.
  9. Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
  10. In a small saucepan (preferably nonstick), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared. Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)
  11. Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle.
  12. Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.
  13. Preheat the oven to 425 degrees at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.
  14. Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from over browning by covering them with a foil ring.
  15. Cool the pie on a rack for at least 4 hours before cutting. Serve warm or at room temperature.
  

~Autumn Shows~

 

PHM Artist Donna Munson

*Country Keepings*The Tin Rabbit*

will be offering her works @ Hodges Farm

PHM Artist

 Theresa Meloon of Dulaney Woods Treasure's talented works will be available @ In The Spirit of Friends Show 

38th Annual Ohio Heritage Days Festival and In the Spirit of Friends Antique and Primitive Show

Event dates:September 27 & 28, 2014
10 a.m. to 4 p.m.

Individual Price:
Free

Location:
Malabar Farm State Park

 Lucas, OH 44843

*

Crafts, Primitives, Antiques, antique tractors, horses, food, live music, Civil War & Buck skinners Camp, Archeological displays on Sunday

 ~~~~~~~~~~~~

*Two Prim Filled Shows!! 

Hope you can attend! 

Gathering of Friends

It's time to start talking "Shows" 

This week we will be featuring the September shows

Beginning with 

*

Notforgotten Farm's

 A Gathering Of Primitive Friends Show

 3530 Tye River Road
Amherst, VA 24521
434-263-6508
not4got@aol.com

 ***

Saturday, September 20th
10:00 - 4:00
One Day Only, Rain or Shine!
adm. $3.00

(proceeds of admission going to

the Almost Home Pet Adoption Center -

in Lovingston, VA)

PHM Artists who will be offering their goods @ the show are

Teresa's Primitive Treasures

Susan & Dorrie Of Olde Threads

 &

 1890 Gable House {goods inside shop}

& lets not forget the PHM Artists who will be making an appearance and sharing in the fun !

Theresa Meloon Of Dulaney Woods Treasures

 &

Nan Lewis of  Threadwork Primitives

Friday's Roadtrip

  PHM artist Darlene Karolidis recently visited the historic Carnton Plantation house and museum in Franklin Tennessee.

 This sprawling farm and its buildings played an important role during and immediately after the Battle of Franklin during the American Civil War.

 The first construction took place in 1815 by Randal McGavock

 Randal McGavock was a prominent local politician, serving as Mayor of Nashville for a one-year term in 1824

 Randal McGavock died in 1843, leaving his property to two sons, James and John (1815–1893). John took possession of the Carnton property. He continued to farm it until his death in 1893. John married Carrie Winder (1829–1905), who is famously known as the "Widow of the South"~

 Carnton is the setting for the novel The Widow of the South, by author Robert Hicks.

 

 

Servants Quarters

Carnton Plantation

1345 Eastern Flank Cir, Franklin, TN 37064

Collection Day

 Wednesday is "Collection Day" here at Primitive Handmades Mercantile 

This week we are sharing a few collections from   PHM artist Donna Munson 

*Pewter*

Beautifully displayed in Donna's home

 

 

*Baskets*

 Warm patinas and unique designs

*Tin*

Lovely example of old, primitive lighting...a betty lamp & drip pan with stars

 Donna Munson of Country Keepers

..is certainly a keeper of great country collections

You can see more of Donna's talent & collections

on her site 

 www.picturetrail.com/thetinrabbit

www.picturetrail.com/thetinrabbit

www.picturetrail.com/thetinrabbit

www.picturetrail.com/thetinrabbit

September's Bounty

 

As August comes to an end and the cool breeze of September waves in we find ourselves inspired  to start decorating with the colors and designs of Autumn

 Pumpkins, Gourds, & Indian Corn begin to pop up everywhere ...but lets not forget the beautiful bounty that is presented in September

Apples, Grapes, Rosehips, Tomatoes, nuts,Golden Rod & Queen Anne's Lace

All the sights & colors of Autumns beginning.

Decorating with Apples, Crab Apples & Berries

 ....SIMPLE yet VIBRANT color

 A Bounty of Grapes

Stone Fruits

Nuts & Pods

"Pumpkin Everything" is beginning in the retail world once again,  Why not take it slow and let the whole bounty of September be your decorating inspiration

It's perfect timing for gathering nature

Remember-Wreaths and Garlands should be crafted while green for composition 

 

Plan that "Nature Walk"...

Pack Gloves, Clippers & Canvas tote

Happy Gatherings To You,

PHM