2004 HAPPENINGS

MBF 2004 was a great 10th anniversary celebration! Lots of friends, food and frivolity - as well as great baskets and basketry techniques!

In the spirit of a 10th anniversary (tin/aluminum) there was plenty of silvery, tacky adornments, too!

Here's a look at some of the doings, accompanied by recipes for some of this year's yummy treats from Mary
(hold your cursor on a picture for the description):

Triple Tie 2nd Place Winners for Peoples Choice Award

Peanut Butter Cups

1 ½ c crushed graham crackers
1 ½ c confectioners sugar
1 c peanut butter
1 stick butter
Mix well. Pack into small cupcake papers.

Melt 6 oz. chocolate bits with 1 stick butter.

Pour on top of peanut butter. Cool/chill as chocolate needs for setting up.

Terri and Linda taking joint custody of the JAGEA award basket.

Pat and Shelley being honored for their 10-year attendance record!

Working dyed porcupine quills on birch bark

Puppy Chow

12 oz. chocolate chips
6 tbs butter
1 c peanut butter
12.3 oz. Crispix cereal

Mix all together and dust with powdered sugar
(put powdered sugar in a gallon baggie, then pour cereal mix into baggie, close opening and shake!).

Hot honeysuckle, ready for stripping the bark off.

Exhibit work on stage with marketplace tables in front.

Splitting out white oak along the growth rings.

Pecan Pie Bars

3 c flour, ¾ c sugar, ½ tsp salt. Combine in a large bowl.

1 c cold butter. Cut in butter until crumbly.

Press onto the bottom and up the sides of a
greased 15” x 10” baking pan.
Bake at 350º for 18-22 minutes or until crust edges are beginning to brown and bottom is set.

Filling: 4 eggs, 1 ½ c sugar, ¼ c melted butter, 1 ½ tsp vanilla extract, 1 1/2 c light corn syrup
Combine in a large bowl. Mix.

2 ½ c pecans. Stir in pecans. Pour over crust.

Bake 25-30 minutes longer.

Everyone getting into the spirit of the Anniversary Song!