Tag Archives: retreat

CCQ Halloween Retreat

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Halloween CCQ Retreat was a blast. It was wild!  Some of us got a little too wild.  A video of that event may be circulating.  I can not post it here, I really need to protect the innocent guilty.

I am sorry about my lack of coverage of all things made.  I think I might have been getting a little too wild myself.
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It was so wild in fact that some people needed to recover as you can see.

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The Ripper Witch

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This was in the Silent Auction, I mean Jan Show, I mean Silent Auction. I really wanted it. Oh well, I guess I will have to make it…

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Canal Country Quilters Retreat! Autumn Edition

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Thank you for giving me all those wonderful smiles to photograph.  What a bunch of beautiful ladies.  A good time had by all.  Lots of food, laughter, silliness and we did actually get some stuff done.

The theme for the retreat was “spa”.  Thank you to Vicki and Jan for a wonderful job on preparing for retreat.

Honestly, I did not forget about the cookie recipe.  For all you ladies that did not attend, we had these fabulous cookies.  Jan, lovingly named them crack cookies because they are so addictive.

Old Fashioned Soft Pumpkin Cookies

Recipe is from Libby’s; the original recipe is here.  It was slightly adapted from the original.  Becky did not use a glaze but rather a little frosting atop each cookie with a sprinkling of cinnamon.  My mouth is watering as I write.

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE
2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

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