A Thank You & Store Hours . . .

Hi All!  Another end to a fantastic week, can you believe we are already half way through November.  Busy, Busy, but hasn't the weather been incredible?!?  Shawna and I were just commenting that we actually think we are ready for first snow fall. (only after our trips are done to see our families:)  Then the whiteness can begin!

Shawna wanted to start off by expressing her gratitude to all that made her Open House such a huge success.   Thank you!  Thank you for taking time out of your busy schedule to stop by and say hi!  She really enjoys seeing and chatting with everyone.  She also wanted to apologize for not getting the recipes up last week, so we promise before the end of this post you will have the yummy recipes for the refreshments that were served at the Open House.  They are simply divine!

Here are the store hours for the week of Thanksgiving:

Monday, November 22, will be the tour of stores in Pella, so we will be open until 8:00 p.m.  Stop by and see what specials Shawna has for the evening!!

Tuesday & Wednesday -Regular Store hours 10:00-5:00

We will be closed Thanksgiving Day!

We will be open on Black Friday from 10:00-4:00

We will also be opened Saturday November 27 from 10:00-4:00.

Please call or email if you have any questions, we always love to hear from you!


Here are the recipes we promised! 

Graham Cracker Cookies

Cut graham crackers on perforated line and place in jelly roll pan.

Cook the following in a saucepan for 10 minutes until somewhat thick:

1 stick oleo

1 stick butter

½ cup sugar

Pour over the graham crackers and place sliced almonds on top.

Bake at 350 for 10 minutes. Remove from oven and let set for 5 minutes. With a spatula carefully place crackers on

Saran wrap or a hard surface to cool.  Put in refrigerator to set up.  

Big Soft Ginger Cookies

41/2 cups flour

2 tsp baking soda

1 tsp ground cloves

2 cups sugar

1/2 cup molasses

2 eggs

1/2 tsp salt

1 1/2 cups butter

3 tsp ground ginger

1 1/2 tsp cinnamon

Combine flour, soda, salt and spices. In large mixing bowl beat butter on low speed for 1 minute to soften. Gradually add the 2 cups of sugar; beat until fluffy. Add eggs and molasses; beat well. Stir dry ingredients into mixture.

Shape into 1 1/2 inch balls. Roll in sugar and place on ungreased cookie sheet. They don't spread much.

Bake at 350 degrees about 10 minutes until light and still puffed. Do not overcook. Let stand 2 minutes before transferring to cooling rack.

Have a Happy & Safe Thanksgiving!



image courtesy of Country Home