July Handmade Card Class

July Class

Here’s a pic of the cards we made in the July Kathy’s Handmade Card Class.  Kits are still available.

My next classes will be:
Hemstitched Heirlooms – August 16th 6-8 pm
South Jordan Robert’s – August 25th  6-8 pm

We will be making a fun little girls by the ocean card, a September calendar card, and two other cards.  You can pay for a class or kit by going to “Pages” at the right and clicking on “Pay for Classes and Kits”

Hope to see you soon!

Pioneer Honey Candy

In honor of Pioneer Day coming up on July 24th, I’m sharing this family favorite “Pioneer Honey Candy” recipe.


1 cup honey
1 cup sugar
1 tablespoon cream


Place all ingredients in a heavy saucepan and bring to a boil. Cook to 275 to 300 degrees, or hard-crack stage (when a few drops of the candy, dropped into cold water, separates into hard threads). A hotter temperature will make the finished candy more brittle.

Pour out onto a well-buttered marble slab, without scraping the pan. (If you don’t have a slab, use a chilled, buttered jellyroll pan.)

With liberally buttered fingers, begin stretching and pulling the candy as soon as it is cool enough to handle.

To pull the candy, stretch it out to about arm’s length so that it’s like a thick rope. Then fold the top third of the rope down and bring the bottom part of the rope up to meet the folded end. Then give the whole thing a slight twist and stretch it out again. Repeat this for 10 or 15 minutes.

When pulled enough, the candy has hardened and turned creamy white. Score along the rope of candy with a knife and break into pieces or cut with scissors. Wrap each piece in wax paper or caramel wraps.

Yum, Yum, Yum   *Note:  This is good for a sore throat.


Celebrate the 4th of July with these fun and easy Sparkler Cupcakes.


1/2 cup red candy coating disks

1/2 cup blue candy coating disks

1/2 cup white candy coating disks

2-1/2 cups Creamy White Frosting or canned creamy white frosting

12 Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups

Red, white, and blue sprinkles and/or jimmies (optional)

1. Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)

2. Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.

3. Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.

Creamy White Frosting: In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in another 2 cups powdered sugar. Gradually add another 1 to 2 tablespoons milk until frosting reaches a spreading consistency. Makes about 3 cups.

Confetti Cupcakes: Preheat oven to 350 degrees F. Line twenty-four to twenty-six 2-1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine one 2-layer-size package white cake mix, one 4-serving-size package instant cheesecake pudding and pie filling mix, 1 cup water, 3 eggs, 1/2 cup sour cream, and 1/3 cup vegetable oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping down sides of bowl occasionally. Stir in 1/2 cup red, white, and blue sprinkles or jimmies. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 24 to 26 (2-1/2-inch) cupcakes.