UPDATED:  October 3, 2011

       WHAT'S NEW...
     HAPPENINGS IN THE "HOLLOW"
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GREETINGS FROM BRIAR HOLLOW....Warm days and cool crisp nights, crows caw and pumpkins with lights; Corn stalks rustle thru out the night, as ghosts and goblins create a fright...HAPPY HALLOWEEN!  This weekend I went pumpkin pickin at a patch close to our home that is owned by the Amish with my grandchildren. We make it a yearly trek and always come home with more than planned. The pumpkins were the final bits to be added to complete my fall decor. There is so much to do in the fall with all the fairs and festivals and I hope everyone is able to get out and enjoy the beauty of the fall season. This month I've added a few new goodies but with the holidays approaching fast lots more will be added so be sure to check back often.  Also if you get a chance be sure to try the wonderful caramel apple cake recipe...it's good! As many of you know I have been "MIA" for a while.  There were a lot of new changes in the "behind the scenes" with my company and I had to make decisions whether or not to continue the business. I have been on the Internet for 10 yrs and as you know technology waits for no one. So having said that I have decided to come back and put a 100% back into Briar Hollow and I will be doing the updating that is necessary so we can continue to move forward.  Thank you for my many loyal customers that have hung in there with me.  I hope you enjoy your visit…. until next month as the saying goes…there’s so much to see, so little time, so let’s get going to the “Hollow”.. 

 

IDEA OF THE MONTH: Create a simple centerpiece using our grapevine balls, some gourds and mini pumpkins.  Add several to a basket or wooden bowl with some tiny white or orange lights as well as some fall leaves, sweeet annie and bittersweet.  Lastly add some ribbon. 


RECIPE OF THE MONTH:
CARAMEL APPLE CAKE
1-1/2 cups vegetable oil          1-1/2 cups sugar        ½ cup brown sugar      3 eggs    3 cups flour    2 teas ground cinnamon    ½ teas ground nutmeg   
1 teas baking soda    ½ teas salt       3-1/2 cups diced peel apples    
1 cup chopped walnuts     2 teas vanilla extract

CARAMEL ICING:

½ cup brown sugar      1/3 cup light cream      ¼ cup butter or margarine      dash salt

1 cup confectioners sugar         chopped walnuts

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees for 1-1/2 hours or until cake tests done. Cool in pan 10 mins; remove to a wire rack to cool completely. In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in confectioners sugar until smooth; drizzle over cake. Sprinkle with nuts if desired.  YIELD:  12-16 servings.


WATCH FOR THESE NEW PATTERNS:

   

 

 

 

 


 

 



 

 


WATCH FOR THESE NEW ITEMS:

         

     


         

     


         

     




 
     

   



    













     

   













     

   


















     

   



     

   


 
















             Well that covers it for this month...Until next month...   
Happy Halloween and Blessings to all, Mary  

              Happy Browsing....


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