Here she is in action. The BEST soldering teacher ever! I mean it. She is really one of the best teachers I know of. You will learn the basic soldering techniques. She also shares her knowledge of what the best tools and products to use. You will walk away feeling like this is something I can do and feel good about what you have made.
All of us in the afternoon class had already taken her beginners class. What I love about Heather's classes is she keeps them small so if we need help she is right there. I think that is so important in this kind of class.
We learned how to do the soldering with lace, beveled glass, old button with patina and a round bauble. And if you look really close to the round bauble it is Heather's. When I was helping her pack up I picked it up not knowing it was hers........... so Heather sorry.............everyone who reads this will know it's not mine because not a one of us did ours! It never fails I am always picking up stuff when class is over that isn't mine.
I need to polish them and clean them up a bit but I just wanted to let you all know what we all did this weekend at the Paper Crown. If you did not get to join in on the fun, Heather will be back to teach these classes and more. If you are interested and want to know dates of when she will return, call the store 405 848-2389. You won't be sorry, I promise! Thanks Heather for a super fun weekend!
Now for the recipe for those Apricot Bars from class thursday night..........
Apricot Cream Cheese Streusel Bars ( from the Magnolia Bakery cookbook in New York)
CRUST
1 cup unsalted butter softened and cut into small pieces
2 cups flour
CREAM CHEESE FILLING
8 oz. cream cheese
1/3 cup sugar
1 large egg
1 tsp. vanilla
STREUSEL TOPPING:
1 1/2 cups flour
1 1/2 cups powdered sugar
1 1/2 cubes unsalted butter softened
APRICOT FILLING
1 jar apricot preserves ( preferably unsweetened) I used low sugar
Crust: On medium speed beat together the butter and flour until crumbly. Transfer to 9x13 pan and pat the crust evenly into the bottom of pan and bake for 15 minutes at 350. Take out and let cool for 45 min.
Cream cheese filling: beat together the cream cheese and sugar until smooth and creamy. Add egg and vanilla and continue to beat until well combined. Set aside.
Streusel topping: Mix together the flour and sugar. Cut the butter in until the mixture resembles coarse crumbs. Then using your hands, toss until the ingredients are well combined. Set aside.
When crust is cool, spread the cream chees filling evenly over the crust leaving a 1/4 inch edge all around. Gently spread a thin layer of apricot filling over the cream cheese. Sprinkle the streusel topping over the entire top. Bake for 35 minutes. Cool to room temperature and cover tightly and let it allow to set overnight before cutting.
These are delicious !
These are what they will look like!
Hope you all are enjoying your weekend. It has been a busy week .................