Colored Pencil Winter Scenes

 This week I have been learning how to use colored pencils to create winter scenes.  This was a class that I had purchased to learn this particular technique.  I never knew you could use a nail file to get loose bits of the colored pencil and then use either alcohol or gamsol with a cotton ball to move the color around.  I actually love the finished products.

First I gathered the supplies that I would need to make the 4 pictures that I will show below.  

SUPPLIES

Carson watercolor paper (140lb) 9x12 cut into 6 inch squares

Prismacolor colored pencils in shades of blue including lights, mediums and darks

Prismacolor colored pencils in white, black, and shades of gray

Gamsol

Filbert brush in size 4

Round brush in size 4

Masking paper

Dr Martin bleed proof white

Alcohol 

Gamsol

Cup of water

Sandy Allnock teaches the class.  She can be found on the Patreon Website. 

The first picture that we did was a wintery scene of birch trees.  I love using the masking paper to make the hills pop out and the bleed proof white has always been a favorite of mine when using watercolors.

The second picture that I made was a winter night with a large moon.  The trees are dark and casting a shadow and it is lightly snowing.  A mask was used for the moon and the landscape.  

The third picture was of a tree in the snow with a forest behind it.  I love this picture.  I want to paint it again and decorate the tree for Christmas.  I will post that pic when I have done it.

The fourth picture that I made is my least favorite.  It is a path in the woods in a very snowy area.  I am not sure why I like it the least but I just like the previous pictures better.  Let me know what you think.

I hope you have enjoyed looking at my creations.

Hugs, Meg

Apple Cobbler

 My husband and I went to Apple Hill Orchard in Morganton (near our house) and picked apples last weekend.  The apples that were available now are Arlet Gala.  We picked a basket full of them. 

They are so good and fresh.  I love having fresh apples around to either cook with or just eat.  Apple Hill Orchard has 19 varieties of apples, all with a different picking time.  The apples are:  Gingergold, Premier Honeycrisp, Gala, Arlet, Honeycrisp, Empire, Mitsubishi, Jonaprince, Early Fuji, Jonagold, Red Delicious, Golden Delicious, Cameo, Stayman Winesap, Red Rome, Evercrisp, Fuji, Granny Smith and Goldrush.  This will be the first year that I will be able to go pick some of each variety.

Las night I made an apple cobbler from a mix of the two varieties that I picked.  The recipe was adapted from the recipe I found on Once Upon a Chef.  

APPLE COBBLER

6 large baking apples - peeled and slice - (3 Arlet and 3 Gala is what I used)

1/3 cup granulated sugar

1/3 cup dark brown sugar

3 tablespoons all purpose flour

1 teaspoon Ceylon cinnamon

1 1/2 cups all purpose flour

7 tablespoons granulated sugar, divided

1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 stick (1/2 cup) cold butter, cut into small chunks

1 cup buttermilk

Preheat over to 375 degrees.

Make the apple pie filling - In a large bowl, combine the apples, 1/3 cup granulated sugar, brown sugar, flour and cinnamon.  Toss until the apples are evenly coated.

Make the biscuit topping - In a medium bowl combine the 1 1/2 cups of flour, 6 tablespoons sugar, baking powder, baking soda, and salt.  Whisk to combine. Add the pieces of cold butter.  With a pastry cutter, work the mixture until it resembles coarse crumbs.  Add the buttermilk.  Stir until just combined.

Assemble and bake the apple cobbler - Transfer the apple mixture to an 8 x 8 inch baking pan.  Using a large spoon, dollop the biscuit batter over the apples, allowing the filling to show through in spots.  Sprinkle the remaining tablespoon of sugar over the batter.

Bake the cobbler for 45 minutes until the top is golden brown and the fruit is bubbling. 

Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream or sweetened whipped cream, if desired.

Hope you enjoy!

Hugs, Meg

 

Strawberry Rhubarb Pie

 It has been a while since I was able to post to this blog.  Well, I am now retired and I have decided to re-energize this blog.  I will be traveling, cooking and doing art more and wanted/needed a place to post everything.  Facebook just doesn’t appear to be the right place for me to post, so I am moving over to this blog and will be, hopefully, posting more consistently.

My first current post will be a Strawberry-Rhubarb Pie recipe that I developed.  I hope others will enjoy it as much as my husband and neighbors have.

Strawberry Rhubarb Pie

1 package Pillsbury Pie Crust

2 1/2 cups sliced rhubarb

2 1/2 cups sliced fresh strawberries

3/4 cup sugar

1/3 cup flour

Zest of one orange

1/4 cup heavy cream

Sugar for dusting

Preheat oven to 375 degrees.

Put one crust into pie pan.  Line the inside of the dough with parchment paper completely covering the dough.  Fill the pie plate with dried beans.  Bake for 12-15 minutes.  Remove the pie pan from the oven, removing the parchment and beans.  Let the pie crust cool while you prepare the filling.

Preheat oven to 400 degrees.

In a large bowl, mix the rhubarb, strawberries, sugar, flour, and zest together. Pour the mixture into the pie pan.  Cut the remaining pie crust into strips and lattice over the pie.  Brush the top with heavy cream and then sprinkle some sugar over the brushed crust.

Bake for 15 minutes, then lower the oven temp to 350 degrees and bake for 30 minutes longer.

Remove from oven and enjoy with a big spoonful of vanilla ice cream.

Big Hugs, Meg