Valerie's Tips 2015

Valerie's Tips

Someone we know admires Valerie and always says "Just ask Valerie, she'll know how to do it." when contemplating a decorating idea, a recipe or a wardrobe choice. We say that's right since we know that we're always asking Valerie for advice. And so we use this page to share Valerie's tips and ideas. We also like to share tips and fun items from our friends, so please contact us if you have something to share.

Best of the Valanne' Style Open House!

We always make special treats for our annual Open House. In response to your requests, here's recipes for a few of the treats we provided at that special event.

Best Ever Pecan Bars

Crust:
1¼ pounds (5 sticks) unsalted butter, room temperature
¾ cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt

Topping:
1 pound (4 sticks) unsalted butter
1 cup Karo light corn syrup
3 cups light brown sugar, packed
¼ cup heavy cream
2 pounds pecans, chopped

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Carmel Bars

64 Kraft caramels [14oz.pkg]
1 cup evaporated milk
2 cups flour
2 cups oatmeal
1 ½ cups brown sugar
1 tsp soda
1 tsp salt
1 ½ cups butter
1 12oz. pkg. chocolate chips [or more]
½ cup pecans [ or enough to sprinkle over the whole pan]

Melt caramels with evaporated milk in a double boiler.[or on low in the microoven]

Mix flour, oatmeal, brown sugar, soda, salt, and butter. Press ½ mixture into 18”x15” jelly roll pan.[bar should be ¾ inch thick when cooked]

Bake 5 minutes at 350 degrees. Sprinkle chocolate chips, and pecans over cooked crust. Spread caramel mixture over that, and sprinkle the other half of the crumb mixture on top. Bake 20 to 25 minutes at 350 degrees, until golden brown. Cut into bars while warm.

Chocolate Oatmeal Bars

Crust:
1cup Butter
2 cups brown sugar
2 eggs – beaten
2 tsps Vanilla
2 ½ cups flour
1 tsp soda
1 tsp salt
3 cups Oatmeal

Filling:
1 12oz pkg chocolate chips
1 14 oz. can eagle brand condensedmilk
2 tbsp butter
½ tsp salt
½ tap vanilla
Crust- Cream butter abd sugar. Add eggs and vanilla and mix well. Sift flour, salt and soda. Add Oatmeal and mix into a crumbly texture. Reserve ¼ of this mixture for topping.
Pat reminder into bottom of an 18”X15” jelly roll pan or two 9”X13” pans. [Bar should be ¾ “ thick when cooked]
Filling-combine ingredients in top of a double boiler and heat and stir until melted spread filling in thin layer over the crust and sprinkle top with reserved oatmeal mixture. Bake at 350 degrees for approximately 20 minutes or until golden brown.

We Love Scarves - And Here's Why!

We love scarves because they are so versatile, you can wear them so many different ways. To prove this, a few years ago we made a few videos to demonstrate simple but beautiful scarf-tying ideas. This year, we have moved with the time and created a YouTube channel onto which we will load all our great video tips. Our first collection are more scarf tips. First, how to use your infinity scarf to make a simple jacket. You will be shocked by how simple and practical this tip will be. Second, we show you another very simple but elegant knot for one of those big scarves. And finally, using one of those large scarves, we'll show you how to add one more outfit to your wardrobe without adding to your luggage.

If you've got any questions, come to the store, see the new scarves and Valerie will be happy to give you a demonstration.

Our new friend Lydia is in town filming a movie at Spirit Ridge. She stopped in and we had a great time finding her accessories to go with her amazing dress. It's was fun having her in the store!

Whitewater Granola Bars

Easy and delicious. Valerie tweaked this recipe a little to make it even more yummy.

Ingredients

1cup butter (1/2 cup)
1 1/2 cup peanut butter
1 1/2 tsp vanilla
2 cups brown sugar
1 cup corn syrup (3/4 cup is enough)
6 cups oats
1 cup coconut, toasted
1 cup sunflower seeds, toasted (didn't toast)
1 cup sesame seeds, toasted (didn't toast)
2 cups chocolate chips (or 1 cup raisins and 1 cup chocolate chips)

Can add: 1/2 pumpkin seeds, 1/ 4 cup poppy seeds, 3/4 cup flax seed. Can substitute toasted almonds and 1 tsp almond extract for the sunflower seed and vanilla for a change.

Method

In a skillet toast seeds and set aside to cool. In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar. Add corn syrup and mix in remaining ingredients. Press into greased 12x 18 cookie sheet lined with parchment paper. Bake in a 350F oven for 20 minutes or until golden brown. Let cool slightly and cut while still warm.

Bringing you the Best of Fashion - and Health!

You've heard about Firma Energywear and its benefits. Come into the store to see for yourself. We have leggings and socks and can get other styles to suit your needs. Go to the Firma web site to learn more about the benefits of these good-looking and good-for-you styles.

Let's Talk Hair!

Okay, we like a little lift to our hair but in our dry climate, don't always get that boost. "Bumpits" are a new item that allow you to simply clip on a small clip that fits under your hair and creates a nice lift. We also have very cool hair tie backs for those of you who want to get your hair back in a fashionable way. Come to the store and talk to Valerie about your options!

Handy Kitchen Tip!

Here's short video with some clever ideas to get you through this fruit season!

Not Glamorous-- But Oh So Helpful!

We live in a place with hard water, and that can make cleaning a real chore. Here's an easy tip from a neighbour that can make cleaning a lot easier.

Throw two Polident tablets in your toilet bowl for 8 hours, perhaps before you go to bed or before you leave for work. Just walk away and let the bubbles work!

Blueberry French Toast Medley. A great Sunday morning Breakfast or Brunch.

Blueberry French Toast Medley

Blueberry French Toast Medley 375 degrees F
3/4 of a loaf of day old french bread
4 oz. cream cheese
1 Tablespoon milk
1/2 cup powdered sugar
1 cup blueberries [double the berries if you like it very fruity]
1cup milk
5 eggs
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup maple syrup
1/4cup melted butter [for second half of baking]
Method:
Spray a 8X8 casserole dish with non stick spray

Spread half of the bread in a even layer over the bottom of the casserole dish

Mix together the cream cheese, milk and the powdered sugar until well combined. spread over the bread cubes. Sprinkle with 1/2 of the blueberries.

Add the remaining bread cubes.

Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg, and syrup. Pour mixture over the bread cubes and sprinkle with remaining blueberries.

Cover with tin foil and refrigerate overnight.
In the morning, remove casserole from the fridge 30 minutes before baking.

Bake covered for 45 minutes. Remove foil, pour the melted butter over, return to the oven uncovered for another 30 -40 minutes until set.

Tip: You can make the blueberry sauce the night before and then warm it in the oven the last 20 minutes while the medley is still baking.

Serve the Medley with the warm blueberry syrup immediately.
If you have any leftovers it can be stored in the fridge for a couple of days.
Options: You can substitute any type of berry you prefer.

Enjoy....Valerie

Blueberry sauce
1 cup cold water
2 tablespoons cornstarch
1/2 cup sugar
l cup blueberries
Method:
In a small sauce pan combine the cold water, cornstarch and sugar. Heat mixture and bring to a simmer. Add the blueberries and continue simmering for 10 minutes.

Not Your Grandmother's Iced Tea

It will get hot out there and you will be having company and you will want something special to serve. So to start off your season, here's the perfect Iced Tea drink.

1 bag Bigelow Half & Half Iced Tea & Lemonade
2 cups boiling water
16 ounces brewed Half & Half Iced Tea & Lemonade Concentrate
2 ounces gin
2 ounces dark rum
2 ounces vodka
4 ounces triple sec
2-ounces Cola
2-ounces Sparkling water

Instructions:

Place tea bag in 2-cup glass measure. Add boiling water. Let steep 8 minutes. Squeeze and remove tea bag; cool, set aside tea concentrate.
In large pitcher stir together all of tea concentrate, gin, rum, vodka, and triple sec; stir.
Fill a large glass with ice and add about 6-ounces of tea lemonade mixture.
Add a splash (1/2 ounce) each of cola and sparkling water to each glass.
Garnish with an umbrella and lemon slices or a piece of fruit.
Enjoy.

What's the Latest Fashion Trend?

This time of year Valerie is focused on finding hot new items for the new season and spends a lot of time on buying trips and doing research. Here's the latest from Trend magazine on the hottest new fashions for 2015/2016. The colour of the year? Marsala! Come into the store and ask Valerie to show you these colours.