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Shabby Lane Shops With Grateful Hearts Our attitude of Gratitude

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In Everything Give Thanks...

Gratitude Challenge Please join us in our gratitude challenge. Thanksgiving is a day set aside to be thankful. But we have so much to be thankful for, that we want to be thankful everyday. I am personally thankful for.... The love of family The support of friends, The very basics..... the warmth of a fireplace a hot cup of coffee sharing that hot coffee with my mother and father (added bonus) snuggling with my children every night my husband who supports and loves me and our children a hot shower the exhaustion at the end of the day as I know I worked hard bad days, as they make the good days so much better!

Blessing Jar A tool to help you be grateful every day - Get a jar, basket or container. On a small slip of paper, write a simple word. One thing that you are grateful for. Place it in the jar each day. At anytime you feel badly or having a down day. Reach into that jar and read a few reasons that you are grateful. Can turn that day around!

As we strive to be grateful everyday, we share our daily “attitude of gratitude” I am grateful that I have been able to realize my lifelong dream of being able to have my own business creating beautiful treasures that please others. So thankful for my loving families support. Debbi at Since I have had health issues for years, I am just so thankful to be able to walk and be as healthy as I am now. It’s not perfect, but it could be so much worse. Also, my family is very small in numbers now, but I hate to think what I would do without them and my dogs that make me get up and keep going every day. Very thankful for all these things. Lois at Vintage Treasures by Lois I am grateful for the love and support of my family and so blessed to be able to do what I love in creating timeless keepsakes. So many people to be grateful for each day, Thank You!! Charlotte at I am grateful everyday to be able to continue in the antiques and collectibles business my husband and I shared for many years, although I am now the caregiver for him as he now has Parkinson’s Disease. I am so blessed for every day we have together and our wonderful friends and family! Ruth

I’m thankful for good health, good friends and loving family and the time and freedom to pursue my art and my handiwork.. And, the good fortune to share with so many new group friends and to never stop learning something new each day.. I’m also thankful that, at my age, I can still remember where I put my keys. That’s no small thing! Kathi So much to give thanks for this year. My son was injured fighting a fire and he is improving daily. We are so lucky he is still with us. I injuried my back and each day I feel less and less pain. I have always wanted to have my own online collectibles shop and today it is a reality. I am so grateful for the love and support of my family, with out them, things would be so different. Most of all, I am grateful for God’s faithfulness to me. He has never left me, but always been right there to help me through each trial. Martha I’m grateful for finally beginning to see the light from a very long, dark tunnel. - Lisa I count my blessings every day. I am so grateful for all that I have, my friends, my family, and my creative business. In the journey of life I strive to be the best I can be, and pay it forward daily. Cindy Houot I am grateful for my family. I am also grateful for a talent that has allowed me to work while raising my children (now grown.) I am grateful that I still find such joy in my work that I can’t wait to get into the studio each morning. I am grateful that I have more than I ever expected. Sharon I am grateful that God has blessed me with a wonderful family,the ability to do what I love everyday and the talent that he has given me to do it. - Jonie I am grateful for my family, my sweet boys, and that I have the courage to push past all the obstacles I have overcome. - Susie I am Grateful for my health, as each new day I am able to make more memories with my family!!- Nancy I’m so grateful for my husband. He works hard to make sure we’re all taken care of. He’s my true hero. - Jan

Thanksgiving Lobster? Yes! Did you know the first Thanksgiving did not even involve a turkey? Well I did not, until I helped in my son’s kindergarten class this year. Apparently they had lobster, deer, duck and seal. Yes I said seal. I would not like to envision that, but that is history. So quickly skipping past the seal, I would like to go back to the lobster. How fun if we had a thanksgiving lobster! Would not be as easy to find or as affordable as turkey, but how delicious would that be! Some other fun facts: Abraham Lincoln issued a ‘Thanksgiving Proclamation’ on third October 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving. The annual Macy’s Thanksgiving Day Parade tradition began in the 1920’s. In 1939, President Roosevelt proclaimed that Thanksgiving would take place on November 23rd, not November 30th, as a way to spur economic growth and extend the Christmas shopping season. Congress to passed a law on December 26, 1941, ensuring that all Americans would celebrate a unified Thanksgiving on the fourth Thursday of November every year. Since 1947, the National Turkey Federation has presented a live turkey and two dressed turkeys to the President. The President does not eat the live turkey. He “pardons” it and allows it to live out its days on a historical farm. So will you have lobster for next year? Happy Thanksgiving!

Spice up the Holidays When the holidays come around each year, I cannot help but think of my mom. My mom didn’t bake much when I was a child but she did when I was an adult and I dearly loved her Holiday Pumpkin Cake. It had a wonderful spicy taste and a rich cream cheese and nut glaze. I would only eat one slice because it was so rich, but I looked forward to that one slice every Christmas. I am so glad that I called her on the phone one day and asked her to give me the recipe. She dictated it to me right then, and I wrote it down immediately. I never found that recipe among her collection of recipes so I am thankful for that call I made to her so long ago. Now during the Christmas holidays, I make the pumpkin cake if nothing but for memory sake and that one slice that I long for. I would like to share the recipe with you. Beware because it is deliciously rich and can be habit forming. You might even want more than one slice.

Pumpkin Cake Rich and Delicious First, mix these dry ingredients below together in bowl: 3 1/2 cups flour 2 teaspoons baking soda 1 teaspoon of nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt Set the bowl aside. Next, in a large bowl add the following in the order they are listed: 3 cups sugar 1 cup Wesson oil 4 eggs 2/3 cup water The dry mixture from above 2 cups of canned pumpkin (or fresh cooked and mashed) 1 cup chopped pecans 1 cup of SUGARED ORANGE SLICES CANDY (like gumdrops) (cut in small pieces, and floured so they won’t stick together) Mix well. Pour batter into a well greased Bundt cake pan. Bake 350 degrees for 75 minutes. Let cake cool while making glaze. Glaze: 1 box of powdered sugar (or 3 - 3/4 cups) 1/2 stick of real butter softened 1 pkg. of cream cheese softened 1 cup chopped pecans 1 teaspoon vanilla Mix these together over low heat stirring well. When smooth, remove from heat. Cool pan of glaze in a sink of ice water. Pour the glaze over the cake. It is absolutely delicious.

Lillian Hilton

Fall Means Everything Pumpkin! If you are not a fan of pumpkin flavored everything, you may be in the minority. There are so many things that become pumpkin flavored or pumpkin added, come fall! From pumpkin coffee, tea, latte to doughnuts and muffins! We are so anxious for fall we start buying these things before the weather even starts cooling off, as if it will help fall weather arrive sooner! We of course start baking with the first breath of cool weather. I know for me, I get the urge to bake everything! As all summer, I turned on the oven as little as possible I cannot wait to make the first pot of chili and gumbo! Baking breads, like banana nut and pumpkin are on my to do list. All summer, I am storing away over ripe bananas in the freezer. So I have enough bananas on hand, to make banana nut bread for months!

Pumpkin Banana Bread 2 ripe bananas, mashed 2 eggs 1/3 cup vegetable oil 1 1/3 cups canned pumpkin puree 1/2 cup honey 1/2 cup white sugar

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 3/4 cup raisins (optional) 1/2 cup walnut pieces (optional)

Preheat oven to 350. Grease & flour a 9 x 5 inch loaf pan. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts. Pour batter into the greased pan. Bake at 350 for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes then move to a wire rack to cool completely.

Spicy Pumpkin & Sweet Potato Soup Ingredients: 1 tablespoon coriander seeds 2 teaspoons cumin seeds 2 teaspoons dried oregano 1 tablespoon fennel seeds 1/2 teaspoon crushed red pepper 1/2 teaspoon salt 1/2 teaspoon whole black peppercorns 1 clove garlic 2 tablespoons olive oil, divided 1 medium sugar pumpkin 4 orange-fleshed sweet potatoes (small or 2 -3 large) 1 large onion, chopped 1 1/2 quarts chicken broth

Preheat oven to 400 degrees . In spice grinder, or mini food processor, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste. Wash pumpkin, and cut into 2-inch wide wedges, make sure to scrape away seeds. Peel sweet potatoes and cut each potato lengthwise into 6 wedges. Place the potatoes and pumpkin in a baking dish. Spread the spice paste onto the pumpkin and the potatoes. Roast potatoes and pumpkins in preheated oven 30 to 40 minutes, until tender when fork inserted. While they are roasting in the oven, place the chopped onion in a large pot, cook the onion in the remaining 1 tablespoon olive oil over medium heat until translucent. Once the pumpkin & potatoes are finished roasting, chop them into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Simmer for 10-15 minutes. Makes 6 servings.

Fall Pumpkin Chocolate Chip Muffins 3/4 cup white sugar

1/2 teaspoon baking soda

1/4 cup vegetable oil

1/4 teaspoon ground cloves

2 eggs

1/2 teaspoon ground cinnamon

3/4 cup canned pumpkin

1/4 teaspoon salt

1/4 cup water

1/4 teaspoon ground nutmeg

1 1/2 cups all-purpose flour

1/2 cup semisweet chocolate chips

3/4 teaspoon baking powder Grease and flour muffin tin or use greased paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in 400 degree preheated oven for 20 to 25 minutes. makes 12 muffins

Pumpkin Cheesecake with Cranberry Topping Crust

1 ½ c. graham cracker crumbs ¼ c. granulated sugar ½ tsp. ground ginger 6 T. butter, melted ½ tsp. vanilla extract


5 (8 oz.) pkgs. cream cheese, softened 2 ¼ c. graulated sugar 1 c. sour cream ½ c. pure maple syrup 6 lg. eggs, room temperature ½ c. all-purpose flour 1 T. ground cinnamon ½ tsp. ground nutmeg ¼ tsp. ground allspice 1 c. canned pumpkin 1 T. vanilla extract

Cranberry Topping

1 c. granulated sugar 1 c. water 1 tsp. grated orange peel ¼ tsp. ground cloves 2 c. fresh cranberries

Preheat oven to 325ºF. Spray a 10-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large bowl, beat the cream cheese, sugar and sour cream on medium speed until smooth. Add the maple syrup slowly. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Sift the flour, cinnamon, nutmeg, and allspice. Add to the cream cheese mixture. Blend in the pumpkin and vanilla extract. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 6 hours, preferably overnight. Serves 16-18. Topping: Combine all ingredients in saucepan. Cook over medium heat stirring to dissolve sugar. When berries begin to pop remove from heat and cool to room temperature. Pour off excess liquid and spoon over cooled cheesecake. Chil until set about 4 hours. Recipe by Kathleen Green

Vintage Thanksgiving

Vintage Style Thanksgiving Place Cards Adding a lovely vintage touch to your Thanksgiving feast brings back wonderful memories of times gone by. This pretty place card is not only easy, but inexpensive too. This project involves two different sizes of shipping tags, which can be purchased at your local office supply or craft store. The distress ink is available at most major craft stores and comes in several colors. The sheet music I cut the same size as standard copy paper. Using my print program on my computer, I duplicated the words GIVE THANKS several times so they would cover the entire page. Inserting the sheet music in the printer, the words printed over the top of the sheet music. You can also use rubber stamps for the same effect. For the name tag, I simply printed out the guest names on copy paper. Below is a list of supplies I used. Your imagination is your only limit as you can use other embellishments such as jewels, glitter, paper flowers, stickers, etc. Supplies needed: Sheet music Shipping tags Paper glue Scissors Distress ink Scrunched ribbons Vintage lace Buttons Begin by cutting your sheet music a little bit larger than the largest tag. (I used scalloped scrapbook scissors). Brush on paper glue to the tag and overlay the sheet music. For the smaller nametag, cut out desired shape then glue into place. With a wide, round brush begin your distressing with outward strokes and then running the edges along the pad. At this point, you may add any embellishments. Punch a hole thru the sheet music layer, and then overlay the smaller nametag over the top. Thread ribbons and tie in a pretty bow.

Debbi Oeltjen

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Happy Thanksgiving