Fall is in the Air

It is hard to believe but Fall here and Halloween is upon us and the holidays are right around the corner. This last week I have been working on Mincemeat for pies, ordering products for Fruit Cakes and baking cookies for the Farmer's Market this Wednesday.

I am so excited about the Indoor Winter Market that we are putting together. The members of the Farmer's Market are getting together and going to have an Indoor Winter Market this year after the Summer Market closes on the 29th of October. The Indoor Winter Market opens on November 1 and will be open on Wednesdays and Saturdays from 7 am to 1 pm. We are all excited about it.

I am also going to add another new line of products from my bakery. I'm adding pet treats.

I have now made my first sugar free fruit and pumpkin pies for the Market. My mother gave me the Family recipe for Mincemeat and I made a couple of Mincemeat Pies for the Market. I'm thinking of putting enough Mincemeat in a jar and sealing it like my jams and jellies and selling Grandma's Mincemeat for Pies.

Check out my website at http://www.anniesaccentsbakery.net

New Jam and Jelly Jars

Above you will see the new taller jars for our Jam, Jellies and Fruit Butters. We also have some Sugar Free, Made with Splenda. Each jar is 8 oz. just like the flatter ones but instead of being the wide mouth jars, they are the regular size. These make much nicer looking jars. The jams, jellies and fruit butters can be seen much better. Annie's Accents Bakery has been switching to these taller jars since late last fall. Please check out my Ryze Page and my websites at http://anniesaccentsbakery.vstore.ca or go to http://www.anniesaccentsbakery.net and click on the link that takes you to my vstore catalog.

Spring is finally here. Yesterday was Easter and we had sunshine, clouds, rain, sleet, and snow. I know that in Missouri they say if you don't like the weather just wait a little while and it will change. Today is a beautiful Spring day. We have sunshine and of course we have the March winds that we get each year at this time.

I hope that Everyone had a wonderful Easter.

St. Patrick's Day

It seems like spring today. The sun is shining and the temperature is supposed to get above 50 degrees. I think that the grass is beginning to start turning green but then St. Patrick's is right around the corner. Annie's Accents Bakery is getting in gear for it by making Shamrock cookies and also offering Green Jalapeno Pepper Jam. My great great grandparents on my great grandmother's side of the family came from County Cork in Ireland. We of course have Corned Beef on St. Patrick's Day. I have a Reuben Casserole just for St. Patrick's Day. Here it is

Reuben Casserole

16 oz. Sour Kraut

1 c. Sour Cream

1/2 c. Chopped Onion

1/2 c. Margarine

12 oz. can of Corned Beef

3/4 grated Swiss Cheese

1/2 lb loaf of Rye Bread

Thousand Island Dressing or Sandwich Spread (Optional)

Combine Kraut, sour cream and onion. Place in 8 X 8 X 2 pan. Crumble corn beef over mixture. Top with cheese and put bread crumbed up on top of cheese. Pour margarine over all and bake for 30 minutes at 350 degrees. After the casserole has baked, I then add a layer of thousand Island Dressing or Sandwich Spread.

I hope that you enjoy St. Patrick's Day.

Sandra Justice

Annie's Accents Bakery

It's Now 2008!

Today is the first day of the New Year. For some reason I am excited about it. I always enjoy the holidays but today seems extra special for some reason. Call it a feeling. I have a feeling that this year is going to be special for my family and for my business. My granddaughter, Bri spent the night with me so I didn't go out to celebrate. My son and his girlfriend, Felicia came by this morning for breakfast. My parents were here too and everyone stayed for lunch.

Here is a new recipe to try out if you need an appetizer:

Ham Rolls

Take a slice of deli ham sliced thin but not shaved and lay flat. Spread soft cream cheese on the ham. Roll the ham and cream chees like a jelly roll. Cut into 3/4" to 1 " rolls. Put a stuffed olive on top and run a decorative toothpick into olive and ham roll for decoration. These are good and not sweet. I usually make them a day ahead.