A CIJ Year in Review – AliciasFindings – #EtsyCIJ 2018

Contributor post by Cindy of Cynhumphrey

Let’s Meet Alicia Of AliciasFindings!


1. Where are you from?

I am from southern NJ. A smallish sized town called Pennsville.

2. How and when did you find the team?

I found the team around 2012 or 2013 shortly after both I and the team came to be on Etsy. I found the team by sheer luck as I was looking for interesting teams to join. I just loved the concept!

3. What about CIJ inspires your craft or you?

CIJ inspires me to make more Christmas themed items. I find myself making more fall colored items,but CIJ gives me a reason to get creative with Christmas themes,but not just reds and greens.

4. Please share any stories you have from your time in CIJ.

I have seen the team thru many different leadership changes as well as directions of the team. I do think having the team be full time with CIJ being its signature event the way to go. One of the best things to happen from joining the team is all the great people I have met from around the world!

5. What are your social media sites?

Facebook: AliciasFindings

Instagram: aliciasfindings

Pinterest: AliciasFindings

Twitter: AliciasFindings



A CIJ Year in Review – #EtsyCIJ 2018

Contributor post by Cindy of Cynhumphrey

We are getting excited for an Etsy Christmas In July Year in Review!

The #EtsyCIJ team is worldwide we are going to hold a virtual #CIJ Year in Review right here on our blog!

The Year in Review will be held today, July 6th!

Join us throughout the day today as we introduce you to a few team members and share some of their achievements!

Invite your friends, and get ready to learn some things about our team members! A #CIJYearInReview!

CIJ Favorite Holiday Recipe Exchange – Scottish Tablet

Contributor post by Cindy of Cynhumphrey

Let’s Make Scottish Tablet – Recipe From Mairi Of mairidesign

(throw away your calorie counter – it is Christmas after all)

1. What is your recipe?

“Scottish Tablet”
Recipe from Mairi Thompson

1 pint/500 millilitres milk
8 ounces/225 grams butter (cubed)
4 pounds/1.8 kilograms sugar (super fine/caster)
1 pound/450 grams condensed milk
Optional: vanilla, chocolate or whisky flavourings as desired

Lightly grease a baking tray with butter and set aside.

Use a large heavy based pan (non-stick or stainless steel will do), at least, a 2 litre/4 pint pan because it doubles in quantity as it heats, so the bigger the better.

This mixture gets HOT so wear an apron, use a long wooden spoon, and oven mits and goggles if you want.

It is important to keep stirring all the time to avoid sticking or burning.

Heat the milk to a low simmer then add the butter and stir until melted.

Add the sugar and stir until all the sugar has dissolved.

Raise the heat to high and bring to a hard boil for 5 minutes.

Once boiling, stir in the condensed milk, reduce the heat and simmer for 20 minutes – don’t stop stirring.

Take off the heat and beat vigorously for five minutes, or until the mixture starts to feel more ‘stiff’ and ‘gritty’ under the spoon.

You can add flavoring now if you wish.

Pour into the baking tray.

Soak the cooking pan in warm, soapy water as soon as you’ve poured the mixture into the baking tray.

Allow the mixture to cool a little and then mark it off into bars, or squares with a sharp knife.

Refrigerate overnight (yes, this is the difficult part). The tablet is ready to eat when fully cooled. Cut or break into squares, or bars scored into squares, wrap in waxed paper, and store in an airtight jar or tin.

Wrap in clear film and tie with festive ribbon for gift giving.

Enjoy with an after dinner tea or coffee, or with a Hogmanay (New Year) whisky.

2. What is it about this recipe that you love?

I love its sweet, buttery, melt-in-the-mouth indulgence. Very comforting on a cold wintry day.

3. How did you learn to make this recipe?

I think most children in Scotland love tablet but, because it’s boiling sugar, we had to wait, and wait, and wait, until we were big enough to help our mums. My mum had a sweet tooth and baked a lot.

4. Please share a story or memory to go along with the recipe.

When I moved to Prague, I thought it would be nice to make a batch of tablet to share with my new friends. However, it turned out to be way too sweet for them, so I ended up eating most of it. One friend realized it made a good accompaniment to their vodka & tonic though. Thank goodness, I’d used up a fair bit of calories making it – there’s a reason for that stirring continuously for 30 minutes part!

5. What are your social media sites?

Facebook: Mairi Design

Facebook: Mairi Thompson

Twitter: mairidesign

Instagram: mairidesign1

Pinterest: mairidesign

Google +: Mairi Thompson

Wanelo: mairidesign

WordPress: Sea Glass Collection

Blogspot: Sea Glass Collection Blog



CIJ Favorite Holiday Recipe Exchange – Fattigmanns (Poor Man’s Cookies)

Contributor post by Cindy of Cynhumphrey

Let’s Make Fattigmanns Poor Man’s Cookie – Recipe From Clara Batton Smith Of elliottsplayground

Fattigmanns (Poor Man’s Cookies)

1. What is your recipe?

“Fattigmanns (Poor Man’s Cookies)”
Recipe from Clara Batton Smith

3 egg yolks
3 tablespoons sugar
3 tablespoons thickened cream
1/4 teaspoon cardamom
1 teaspoon brandy
1 1/2 cup all purpose flour
icing sugar

Beat yolks, sugar and cream together really well.

Add cardamon and brandy.

Slowly blend in the flour.

There is a special fattigmann cutting tool but you can roll out the dough and cut it in diamond shapes. Cut a slit in the middle of the diamond and tuck the end of the fattigmann through the slit. (you can skip that part if it’s too fiddly).

Deep fry in hot (and this part my Nana was very insistent on) lard for about 1-2 minutes until golden brown.

Sprinkle icing sugar on top.

2. What is it about this recipe that you love?

I pretty much love any sort of fried dough. Donuts, funnel cake, beignets – all yum!

3. How did you learn to make this recipe?

I was only 8 when my Norwegian Nana passed away but I feel like I knew her much longer from all the stories that were passed down about her. She had soldiers stationed near her home over for family lunch every Sunday, she was firm but kind and always, ALWAYS wore high heels even when doing housework. My dad most lovingly talked about her fattigmanns. Unfortunately she never wrote down recipes so it’s been a lifetime of trying to get my fattigmanns just like my Nana’s. I’m still trying!

4. Please share a story or memory to go along with the recipe.

Now I make them with my kids and since my dad has also passed away
this recipe keeps me close to those I love even if they are no longer with me.

5. What are your social media sites?

Facebook: Elliott’s Playground

Instagram: ElliottsPlayground

Website: ElliottsPlayground


CIJ Favorite Holiday Recipe Exchange – My Mother’s Stuffing

Contributor post by Cindy of Cynhumphrey

Let’s Make My Mother’s Stuffing – Recipe From Mary Bollinger OByFreddismom


1. What is your recipe?

“My Mother’s Stuffing”
Recipe from Mary

As far as the recipe goes, I never really measure (neither did mom) but I judge by texture and quantity (how full the bowl is as opposed to how big the bird is) but here goes!

What follows should be sufficient for a 12 – 15lb turkey.

Remove the giblet, neck and liver from the cavity ( I usually toss the liver).

In a medium sauce pan combine the giblet, neck, one stalk of celery chopped, one medium onion, salt and about 4 cups of water. Bring to a boil, reduce heat and simmer until about half of the liquid is reduced. Remove from heat and let cool.

Chop 1 medium onion, 2 stalks celery and 1/2 green pepper, place In a large skillet in which you have melted approx. 1 -2 tablespoons butter. Saute’ lightly, just until soft then remove from heat.

I generally use at least 1 entire loaf of stuffing bread, which I have broken up the night before so that it can dry out a bit.

In a large mixing bowl combine:
the bread
1 beaten egg
the onions, celery and green pepper
a handful of chopped parsley
lightly salt & pepper
Start with approximately 1/2 cut of the broth that you prepared earlier
Mix all of the above together. You want the bread to be moist enough for it to hold together if you make a ball. If you need more broth add just a little at a time you don’t want the stuffing to be squishy just wet enough to hang together.

If you have any broth left over use it to add to your gravy base when your turkey is done baking.

Gently stuff you turkey, not too tightly but enough to fill the cavity. If I have any stuffing left I usually wrap it in foil and put it in the oven for about 45 mins to an hour while the turkey is cooking.

All of this is just trial and error over the last 48 years, just remember that you can add more of anything if you want to change the taste, texture or quantity. Bigger bird, more bread (more everything), or if you just want more stuffing……again more everything!

My goal was to try to recreate the good feeling and one of the fond memories of my childhood and in doing so we have a great meal!

2. What is it about this recipe that you love?

I love this recipe because of the fond memories it brings to me of my family and my childhood.

3. How did you learn to make this recipe?

My interest in cooking was inspired by my mother’s ability to take so little and make it work for such a large family. There was never enough money for the fancy things and she was able to take the inexpensive ingredients and turn them into a fabulous meal. I learned by watching and helping and asking lots of questions!

4. Please share a story or memory to go along with the recipe.

I was the youngest of 7 children growing up in the Inlet section of Atlantic City in the 1950’s. Every Thanksgiving and Christmas my mother would be in the kitchen by 7:00 am working on the holiday meal. As she would saute’ the onions, celery and green pepper for the dressing for the turkey (birdzilla), which was large enough to feed our extended family, the smells from this fabulous combination would softly waft up to the second floor, gently nudging us awake. As an adult, I have been preparing my own holiday celebrations since I was 17 years old (my parents were both deceased by that time) and it isn’t a holiday until I get that skillet out and begin the prep for the holiday bird. The fragrance of the onions and celery are all I need to bring back those fond childhood memories. I know my mother is there with me every year, guiding and helping me in the kitchen.

5. What are your social media sites?

Facebook: ByFreddismom
Pinterest: By Freddismom
Twitter: Mary Bollinger

CIJ Favorite Holiday Recipe Exchange – Hungarian Lesco

Contributor post by Cindy of Cynhumphrey

Let’s Make Hungarian Lesco – Recipe From Rita Szollosi  Of RitzySelection

Hungarian lecso (lecsó) is a typical Hungarian dish that consists of tomatoes, peppers, and onions. How lecso turns out can differ, depending on the type of pepper used. Some swear by the bitingly hot bogyiszlói (banana chili), others prefer the sweet, mild varieties. However, there is always room for compromise by adding a few hot ones to the milder ones. However, care should be taken when adding very hot peppers, since just a single one can ruin a dish for an unaccustomed palate.

Hungarian Lesco (Photo Source: Pixabay.com)

1. What is your recipe?

“Hungarian Lesco”
Recipe from Rita


2 1/4 lbs/1 kg bell peppers (capsicum)

Generous I lb/500 g tomatoes

1 large onion

4 tbsp oil

1 heaped tbsp ground paprika


Remove the stalks and the seeds from the peppers, and cut into finger-width strips or rings. Remove the stalks from the tomatoes, and squash or slice them. Finely chop the onion and fry in the hot oil, stirring continuously, until translucent. Remove from the heat and stir in the paprika.

Add the peppers and salt, and cover with a lid. Simmer gently for about 10 minutes, then add the tomatoes and cook until soft.

2. What is it about this recipe that you love?

The “lecsó” is a super food! Light, delicious with many delicious vegetables.

3. How did you learn to make this recipe?

I got this recipe from my mother when I was a little girl.

4. Please share a story or memory to go along with the recipe.

They are made with sausages and eggs, but there are those who make zucchini. The lecsó is a Hungarian dish, but it is very similar to French

5. What are your social media sites?

Facebook: RitzyJewelleryDesign
Facebook: RitzySelection


CIJ Favorite Holiday Recipe Exchange – Old Fashioned Apple Cake

Contributor post by Cindy of Cynhumphrey

Let’s Make Old Fashioned Apple Cake – Recipe From Mistycat1234 Of carolinagirlz2

Old Fashioned Apple Cake

1. What is your recipe?

“Old Fashioned Apple Cake”
Recipe from Mistycake1234

2 cups sugar
2 large eggs
1 and 1.5 cups vegetable oil
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups of raw apples, peeled and chopped
1 cup of raisins
2 teaspoons vanilla

Preheat oven to 375 degrees. Grease large tube pan
on bottom and sides and flour bottom of pan.

Bake at 375 degrees for 1 hour. Test for doneness by
sticking an uncooked spaghetti noodle in the cake;
if it comes out clean, the cake is done. If not, bake another
10 minutes and test again.

2. What is it about this recipe that you love?

This is my grandmother’s recipe. I remember making it with my
mother as a child. I would get to chop the apples. I still have
the original chopper in my kitchen today.

3. How did you learn to make this recipe?

In my mother’s kitchen, we would measure the ingredients and chop and cream these ingredients together to make a warm cake in winter.

4. Please share a story or memory to go along with the recipe.

This cake is rich and moist, and in my memory it gets better the longer it sits after you bake it – two weeks later, this cake is still good, if there is any at all left!

5. What are your social media sites?

Facebook: carolinagirlz2

Twitter: carolinagirlz2

Website: carolinagirlz2