Tinker Verve

creating with spirit & enthusiasm…often with great results

National Pie Day!

I come from a looooooong line of pie makers.

Women who were dedicated to their families and homes.

What a lucky girl I’ve been to have such mentors in my life.

I’ve always been hopeful that just a fraction of their goodness would rub off on me.

It seems so fitting on National Pie Day to celebrate these women whom I’ve come from.

Last year I mentioned wanting to make a cream pie and it’s taken me a whole year to get to it.  My Grandma B. specialized in cream pies…possibly never opening a box of Jell-O Instant Pudding Mix.  Any time I make pudding, from scratch (which, btw, is the only way that I’ll make pudding!!!), I think of Grandma and how proud she would be.

In her later years, she often would make a Peanut Butter Cream Pie to share with friends and family.  Now, at our own family gatherings, that same pie often graces our dessert table adding to the plentiful variety.

When my grandma would make this recipe she would mix 1 c. powdered sugar and ½ c. peanut butter until it was crumbly • place that in the bottom of a cooled, pre-baked pie crust, reserving 2-4 tablespoons • pour over that the vanilla pudding of your choice (I used the Betty Crocker recipe) • Slather that with a thick layer of sweetened, whipped cream (w/a bit of vanilla added) • then sprinkle with the reserved peanut butter/sugar mixture.

My, Oh!, My ~purely delightful!!! I think I may need to go have that for breakfast 😉

January 23, 2010 Posted by | in the kitchen, recipe | 3 Comments

Celebrating this day of LOVE!

charmed with {love}

I’m thinking of you, my friends, on Valentine’s Day

the love of baking

And I’ve baked up a batch of LOVE!  I love to bake, it touches a little happy spot way deep down inside.  It’s almost as wonderful for me as giving these baked delights away – actually, I love to feed peopleBaking this week has looked a bit different for me though because I’m diligently working my way through this.    I’m doing it quite well and can honestly say that I’m loving it...and it’s working for me.  While I was baking I didn’t take a lick, snitch or taste.  WOW!

cuts of love

I’m going to share the BEST-EVER Sugar Cookie Recipe that belonged to my great, great Aunt Betty.

Preheat oven to 375°.  Ingredients .½ c. butter    .½ c. shortening     .½ c.  sugar      .½ c. powdered sugar    .1 egg     .1½ tsp. vanilla    .2¼ c. flour     .½ tsp. soda    . ½ tsp. salt    . ½ tsp. cream of tartar.  Cream butter, shortening and sugars until creamy.  Beat in egg and vanilla.  Blend in flour, soda, salt and cream of tartar until smooth.  Chill dough; roll out on floured surface.  Cut with cookie cutters.  Bake on ungreased cookie sheet until lightly browned.    Note:  Can also be dropped by spoonful onto cookie sheet and flattened with a glass that has been dipped in sugar.  (that’s the way my grandma did it).

baking love

The smell that fills the house while these are baking in the oven is pure loveliness!

frosted with love

The frosting I use is a splendid compliment to these cookies.  I fill a bowl with powdered sugar, add 2-3 drops of pure vanilla, a scoop of butter and half ‘n half  a little bit at a time (milk works too), until I have the consistency I wantAdd a wee bit of your favorite color and sprinkles and you have a bite of pure heaven.

edible love

This is a picture of my favorite food group.  I could eat this for breakfast, lunch and dinner and be happy…but quite sick.  🙂

bouquet of love

The love of my life brought me home these lovely, beautiful and lusciously fragrant roses!

pure love

my son and his sweet Jacklyn

I keep thinking of these sweet Valentines as they busily prepare for their upcoming wedding on August 14th.

Enjoy this special day to it’s fullest and make yourself a cookie!…and, take a bit for me.  😉

February 14, 2009 Posted by | domesticity, family, in the kitchen, recipe, soldered charms, Valentine's | 5 Comments

And the winner is: Deb w/contentment! – it was fun to read your words! thanks for sending them my way…

Here are some pics of what I’ve been working on:


my work is only enhanced with a tall glassed of fresh-off-the-mountain spring water 🙂

most of these should go out in the mail today ~ I will have a few extra Christmas charms if anyone is interested for $20 each

most of these should go out in the mail today ~ I will have a few extra Christmas charms if anyone is interested for $20 each

Zhena's Gypsy Tea ~ Raspberry Earl Grey

Zhena's Gypsy Tea ~ Raspberry Earl Grey

I love to drink tea this time of year. This has become one of my favorites so I thought that I should share it with you. The aroma it gives off just when I take the lid off of the tin is so wonderful. I have enjoyed all of the teas that I’ve tried from this brand and I buy them at the Fred Meyer Nutrition Center.

ready to go into the oven!

ready to go into the oven!

fresh out of the oven!

fresh out of the oven!

I have been making a lot of bread lately. This recipe was given to me when we moved to Alaska which was 1985. I remember trying it then and thinking, “I’m not a very good bread maker”, but I always hung on to the recipe. I tried it again recently (after many years of bread-making experience) and have made it several times. It’s very good and very easy to make. I use a little more ww flour and less white.

Pilgrim’s Bread

  • 1/3 cup yellow cornmeal
  • 2/3 cup packed brown sugar
  • 1 Tbls. salt
  • 2 cups boiling water
  • 1/4 cup cooling oil
  • 2 packages active dry yeast
  • 1/2 cup warm water (110*)
  • 3/4 cup whole wheat flour
  • 1/2 cup rye flour
  • 4 1/4 to 4 1/2 cups unbleached white flour

Thoroughly combine cornmeal, brown sugar, and salt; stir gradually into boiling water. Stir in oil. Cool to lukewarm (about 30 min). Soften yeast in the warm water; stir into cornmeal mixture. Add whole wheat and rye flours; mix well. Mix in enough white flour to make a moderately stiff dough. Turn out onto a lightly floured surface; knead till smooth and elastic (6-8 min) *this was written before Kitchenaid Mixers, Bosch, etc…. 🙂 Let rise in warm place until double in size. Shape into 2 loaves place in 2 greased pans. Cover and let rise until almost double (about 30 min). Bake @ 375* till done, about 45 min. (it’s 35 for me). If bread browns rapidly, cap loosely with foil after first 25 minutes. Remove from pans and cool on wire racks. (I melt butter over the top when still hot).

Yum!! Can’t you just smell it!

November 24, 2008 Posted by | domesticity, in the kitchen, recipe | 5 Comments