Thanks Walkin'! I figure since I can't paint or do woodworking (though I can finish wood) or anything else, I can frost cakes. Best of all, if it doesn't turn out right, nobody really cares as long as it *tastes* good LOL! Happy Birthday to DS! Sweeby, i can't believe that was you first mosaic project! Couldn't start with something small and flat like a table, LOL? I would *never* attempt something like that - but it looks beautiful. Now you have to do another one to match, right?? I can't say what my favorite "project" in this thread is - everything is so creative and I can't see any flaws in execution either. A very talented bunch of people here! And such beautiful homes! Bonniee - I have to get some help from you when I finally put up my 95" long panels in my LR and DR - don't know if I can fold (unlined) thicker drapes over like you did? And the toile valance from JCP is on its way, will have to see how that is supposed to hang, and then how to modify it if I want to hang it on knobs or hooks to get your (bathroom pic) look. Been putting more poly on kitchen window today, skimmed another coat of compound in the FR corner I'm trying to build out, and poly'd the oak "sidesplashes" for my island (different type, water-based brush-on rather than oil-based wipeon used on window). Soon will be time to sand those and put on another coat, then finish filling the office window frame with spray foam insulation, then I'm done for today! Tomorrow will be the oak shoe I'm putting to hide gap b/t counter and wall - then my kitchen will pretty much be *done* (except for installing these, and finishing and installing the crown that my cousin started on Sunday, oh, and pulling up and resetting the loose tile, and putting in the little bit of baseboard and the toekick, and oh, cutting, finishing, and installing casings around the 5 doors/doorways - oh well, maybe it'll be a while before it's done. But the cabinets, countertops, and window will look good!). I have to get mulch down and cut off the dead daffodils b4 I take a pic of the stone wall.

You can refrigerate OR freeze this dough: OATMEAL PECAN REFRIGERATOR COOKIES (about 4 dozen) 2 sticks (1/2 lb) butter, softened 1 cup packed brown sugar 1 cup granulated sugar 2 eggs, well beaten 1 tsp vanilla 1 1/2 cups flour 1 tsp baking soda 1 tsp salt 1 1/2 cups chopped pecans 2 cups oats Preheat oven to 325°. Cream the butter & both sugars together in mixing bowl. Add the eggs & vanilla. Stir the flour, soda & salt together. Add the sugar-egg mixture. Stir in the pecans & oats. Form the dough into 1 1/2" logs; wrap in plastic wrap. Chill 1 hour or longer. Slice 1/4" thick & arrange 2" apart on an ungreased baking sheet. Bake 10 minutes. Turn oven off & let cookies crisp for a few minutes.~~Quail Country MOLASSES COOKIES (6-8 dozen) 1 cup sugar 1 cup butter 1 cup lard or shortening Pinch of salt 1 cup dark molasses 1 tsp baking soda, dissolved in a little hot water 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground ginger 1/2 lb chopped almonds 4 cups flour, approximately Cream together the sugar, butter, shortening & salt. Add molasses, soda, cinnamon, nutmeg, ginger & almonds & blend well. Add flour to make a very stiff dough (might need more than 4 cups). Refrigerate. Roll in loaves of any desired size. Keep refrigerated or can be frozen. When ready to bak, slice very thin & bake in a preheated 350° oven until lightly browned.~~Standing Ovations I "think" this dough could be frozen. I've only refrigerated it: PEANUT BUTTER CHOCOLATE CHUNK DELIGHTS (3 dozen) 1/2 cup butter, softened 3/4 cup dark brown sugar, firmly packed 1/4 cup sugar 1 1/2 tsp vanilla Dash of salt 1/3 cup peanut butter 1 egg 1/2 tsp baking soda 1 cup flour 3/4 cup chopped peanuts, without skins 2 cups coarsely chopped white chocolate 1 cup coarsely chopped milk or semi-sweet chocolate chips In a large mixing bowl commbine the butter, brown sugar, sugar, vanilla & salt. Beat until fluffy. Beat in peanut butter, egg & soda. Stir in the flour. Mix in the peanuts, white chocolate, milk or semisweet chocolate. Refrigerate 4 hours or overnight. Preheat oven to 350°. Shape the dough into balls. Place 2-3" apart on a baking sheet lined w/parchment paper. Bake 10-12 minutes or until very lightly browned around the edges. Cool on pan 3-5 minutes, then transfer to a rack to cool completely.~~Bountiful Arbor

ooh- edible gold glitter, that's a new one for me. What a wonderful place for a wedding - there must be a wealth of family memories tied to that lake and now they're making new ones. I really like the lodge - warm and rustic and you can't ever wrong with twinkle lights. Who paddled the canoe? By any chance was this Silver Lake near Dingman's? My son has close friends who own a home there. And it sounds very similar - private community and lake, wonderful old lodge, families spending the summers there every year.

I also think it's never too early to start. My family also wants the old favorites, but I try to add a new recipe each year and sometimes they become an old favorite. That's what happened with this maraschino shortbread, now it's a "must have" because everyone loves it. It comes straight from Better Homes and Gardens and the unbaked dough freezes well in "logs", ready to slice and bake. The dough is a pretty pink color and I sprinkle the white chocolate coating with red coarse sugar or edible glitter. Instead of dipping half the cookie, sometimes I drizzle some white chocolate and then some dark chocolate on the tops. White-Chocolate Cherry Shortbread Ingredients 1/2 cup maraschino cherries, drained and finely chopped 2 1/2 cups all purpose flour 1/2 cup sugar 1 cup cold butter 12 ounces white chocolate baking squares with cocoa butter, finely chopped 1/2 teaspoon almond extract 2 drops red food coloring (optional) 2 teaspoons shortening White nonpareils and/or red edible glitter (optional) Directions Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands). Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set. Annie