I have always loved to to crafts and paint, but I only painted with acrylics. I have secretly wanted to try my hand at oil paints but could not justify spending the money on it. When we were in Kentucky I met a women named Betty Travis. She paints wonderful murals,in oil. I talked with her about painting with oils and she said I should just do it. I told her I would love to get the starter set I saw at Wal-Mart. I was shocked when on Christmas day I opened my gift and it was the starter oil set and some canvases to start on! Steve was standing behind me when I said that I would like the set. I was so excited ! And astonished that he got it!
I still have a lot of work to do ,but I can tell what it is and I think it has dimension. I have also started painting a Tuscan scene on a plate that I have had for years and have not done anything with.
The paints go on very well on glass! If you don’t like it,wipe it off!
I was going to show you how I made my Panettone bread but, I lost all pictures off my computer and and the pictures I took during the making are lost but I can give you the recipe.
- 2 pkg. dry yeast
- 1/2 cup sugar
- 2 tsp. salt
- 6 to 6 1/2 cups flour
- 1 cup water
- 1/2 cup butter
- 1 tsp. grated lemon zest
- 4 eggs
- 1 1/2 cups raisins (mixed golden and regular)
- 1/3 cup pine nuts ( reserve 1 tbsp. for garnish)
- 1 cup mixed, chopped candied fruits
- Melted butter
- Confectioners' sugar
- In a large mixer bowl, combine yeast, sugar, salt and 2 cups of the flour. Heat water with butter and lemon peel over low heat until very warm (120 to 130ºF). Add liquid to dry ingredients; beat for 2 minutes at medium speed. Add 2 cups more of the flour and the eggs; beat 3 minutes. Stir in almost all of the remaining flour. Knead dough on floured board about 8 minutes until smooth and elastic. Place in a buttered bowl, cover and let rise in warm place until doubled in bulk, about 2 hours. Punch down; knead in raisins, nuts and fruit. (Do not try to mix in fruit with the flour, I did and it will not rise as well if you do. So please follow the directions and it should turn out right. I like to try to find these things out for you, so you don’t have to mess up your bread!) I do what I can!
- Shape into 2 round loaves and place in 2 greased 9" cake pans; brush lightly with melted butter. Let rise 1 to 1 1/2 hours until doubled in bulk.
- With a sharp knife, slash the top of each loaf to make a cross. Bake in a 350ºF oven 45 to 55 minutes.
- Turn onto rack. Brush lightly with butter. Garnish with remaining pine nuts. Dust with confectioners' sugar. Serve with Orange Butter.
- ORANGE BUTTER: 1/2 cup butter,1 1/2 cup confectioners' sugar ,2 tbsp. orange juice,1 tbsp grated orange zest, dash angostura bitters (optional)
- Combine all and beat until fluffy.
- This bread is terrific toasted !
But now it looks awesome!
Doesn’t it look so much better?
I should have gotten Him the table saw much sooner!
Well I’m off for now ! See you back here real soon!