You will have only 12 days — October 19th – 31st, 2009 — to explore these nine fabulous Florida quilt shops. Gifts include sewing machines, fabric, books, and much more. Pick up your “Holiday Hop” Passport at any participating shop.
*View list of participating shops (PDF)*
Happy hopping!
New York J/A Cover
Hello loyal readers and happy shoppers!
Yes, that is correct - the July/August editions are now in your favorite shop or the welcome center where you pick up your new issue. Stop by today and see what our advertisers have cooked up for you this summer. And, speaking of cooking up, what about some recipes? You all said you wanted more recipes and that was one reason we came up with the blog. Send us your favorite summer time menus and we’ll post so that everyone can enjoy. Let us know what you think of those new covers please.
Amy & Dave and Gail & Merle
+ the Grands!
1 lb Sausage, bacon or ham
6 eggs, scrambled
2 cups milk
6 slices bread, cubed
1 Tbl salt
1 Tbl dry mustard
1 cup shredded cheddar cheese
Fry the meat and mix the ingredients the night before. Place in the frig. Bake the next morning at 350 degrees for 45 minutes.
Note: This is a wonderful breakfast dish that can be prepared the night before and popped into the oven for a quick breakfast.
Submitted by Shelly D. of Richmond, IN
I was updating an ad for the May/June edition for one of our Indiana shops today and checked her website to make sure it was working. Imagine my surprise to find that she also has a new blog! I really enjoyed her story about her recent trip to Amish country. Check it out and see if you agree. Click on the image to go straight to her albums with photos of her shop and handmade items or click here to visit her blog: http://www.picturetrail.com/sfx/album/view/20338424
I was searching for a bright, colorful image for the blog page for this beautiful Easter Sunday and I thought of these beautifully colored adirondack chairs for an article we are preparing for the upcoming edition. (I know — not your typical Easter photo, but they are colorful, right? Easter egg colors! And I could see them lined up on a lawn on the shore just waiting for vistors to sit and enjoy the view!) 
The article is about Candleberry Creek in Milford, DE an advertiser who has been with us since The Country Register started! If you can’t wait for the article to get your chair or outdoor furniture, stop and see them at 10322 Coastal Hwy or give them a call at 302-684-8373. The furntiure and swing sets are all vinyl from recycled plastics with a lifetime guarantee. Visit their website at: www.candleberrycreek.com.
1 1/2 c. sugar 
2 c. flour
1 1/2 t. soda
1/4 t. nutmeg
1/2 t. cinnamon
1/2 t. salt
3/4 c. oil (no subsititute!)
2 c. diced apples
1/2 c. nuts - optional
2 eggs
1 t. vanilla
Combine all in bowl, mix with spoon. Batter will be thick. Makes 4 small loaf pans or bundt. Bake at 350 degrees for 45 minutes
submitted by: M. Miller, Madison, IN
2 c. all-purpose flour
2 c. granulated sugar (I use half Splenda)
2 tsp. baking soda
2 eggs
1 tsp. salt
1 can crushed pineapple packed in its own juice, undrained*
2 Tbs finely snipped young pineapple sage leaves* (or sub lemon verbena)
Note: This is such an easy cake to make, even with a spoon, as I prefer not to use an electric mixer as it tends to emulsify the pineapple. It is even moister the second day. There’s no oil or shortening in it because the pineapple provides the moistness.
In a large bowl, put all of the ingredients in at once. Mix well with a wooden spoon; pour batter into a well-greased 9×13-inch pan. Bake in a preheated 350 degree oven for 25-30 minutes. (In my oven 25 minutes is enough, but someone told me they used a glass pan @ 325 for 40 minutes.) While still slightly warm, frost with your favorite cream cheese icing and decorate with fresh pineapple sage leaves and its flowers.
* It is important to use young leaves (those at the top of the plant) because I found that older leaves did not have much flavor. This is an old recipe that I have seen published (without the herbs) as Pineapple Perfection Cake, Mexican Wedding Cake, and even Chop Suey Cake! submitted by: Maggie Keeler
Click image for show website
The Virginia Spring Show is a grand collection of more than 300 upscale exhibitors from across the nation, featuring fresh new springtime designs and ideas just in time for Mother’s Day and Easter.
Choose from an unequaled selection of porcelain, wovenwares, flags, miniatures, jewelry, quilts, garden statuary, dolls, reproduction furniture, pottery, carvings, braided rugs, tinware, glassware, musical instruments, signs – and of course, Springtime florals – and lots of baskets and bunnies.
Also featured are a sprinkling of specialty boutiques and gourmet food shops, as well as daily food preparation shows in The Holiday Cooking Theatre
22nd Virginia Spring Show
click on image for directions
March 13-15, 2009 (Three days)
The Showplace Exhibition Center
3000 Mechanicsville Turnpike
Richmond, VA 23223
SHOW HOURS:
Friday, March 13 - 10 a.m. to 6 p.m.
Saturday, March 14 - 10 a.m. to 6 p.m.
Sunday, March 15 - 11 a.m. to 5 p.m.
FREE PARKING ON PREMISES
ADMISSION: Adults: $7.00; Children (2-12 yrs.): $1.50
Weekend Pass: $12.00; Groups (20 or more): $5.50
Virginia Show Productions Inc. has been producing outstanding shows for more than 24 years. In 1996, Sunshine Artist voted the Virginia Christmas Show the “4th Best Traditional Show in the Nation.” The readers of The Virginia Guide voted it “The Best Craft Show in Virginia.” The Virginia Christmas Show is a Four-Day event and it’s counterpart, Virginia Spring Show is a Three-Day event. Both shows are held at the Showplace Exhibition Center, 3000 Mechanicsville Turnpike in Richmond, Virginia. Twice a year Virginia Show Productions Inc. transforms The Showplace into a bustling mecca of holiday shopping. Tens of thousands of enthusiastic shoppers from Virginia and surrounding states converge on the shows for the ultimate shopping experience. They come early and stay late – often making numerous trips to their cars to store their many purchases.
Can you tell we’re thinking spring? We had some warm weather here in Maryland and it’s making us want Spring NOW! I sat down to read Kathy Graham’s New Hampshire Country Register and saw this interesting looking recipe. 
Check out these beautiful tulips pushing up out of the snow Kathy has on her TCR cover - a photo she took from her backyard. I don’t think she will mind us sharing it here:
- 1 package Stella D’Oro Cookies
- 1 Large container of Cool Whip
- 1 Small can of crushed pineapple, drained
- 2 T confectionary sugar
Slice cookies in half and hollow out insides. Mix Cool Whip and drained pineapple. Add powdered sugar. Fill bottom of cookie with the mixture and add the top half. Chill and serve.
Recipe submitted by Sally Knowlton, Chadbourn’s Restaurant, Northwood, New Hampshire.
