Blossie's Change of Trading Hours
Blossie's Saturday trading hours have changed to 9.00am until 4.00pm. From 29th August Blossie's will be closed on Sundays to allow the hard working staff to spend a little more time with their families. Don't forget we are open until 7.00pm on Thursdays. Sorry for the inconvenience.
So You Think You Can Scrap Marathon Crop
Sat 21st August 12.00 midday - 12.00 midnight
So you think you can scrap? Well let's find out if you can! Can you survive elimination ‘til 12 midnight? Will you be the last one scrapping? For only $29.90 enjoy 12 full hours of fun scrapping time and a delicious dinner.
Slice Is Nice 3
On Saturday 14th August from 10.00am until 1.00pm Annette is holding a 3 hour workshop which is a must for those who want to get more out of their Slice diecut machine. She will guide you through several techniques, and you will play a little with cutting fabric which, during the last hour of the workshop, you will be able to apply to either cards or a scrapbooking layout. Samples will be supplied for both. See class descriptions for more information.
The Big Event
This class was so popular last month and the ladies loved getting so many pages done in the 1 sitting! We will be repeating this class on Sunday 1st August from 11.00am until 4.00pm for those of you who wanted to come but missed out. So check out the class descriptions for more information and book quickly to avoid disappointment.
Show Holiday
It's Ekka time again and Blossie's will be closed for the local show holiday on Monday 9th August.
Blossie's Recipe
Sticky Date Pudding With Butterscotch Sauce
Serves 6-8
1 ¼ cups of pitted dates, chopped
1 ¼ cups boiling water
1 teaspoon baking soda
60g butter, cubed
¾ cup brown sugar
2 eggs
1 cup self-raising flour
Preheat the oven to 180°. Grease a deep 20cm round cake tin and line the base with baking paper. Combine the dates, boiling water and soda in a bowl. Allow to stand for 5 minutes, then blend or process the date mixture with the butter and brown sugar until almost smooth. Add the eggs and flour, and blend or process until just combined. Pour into the prepared pan. Bake 45-50 minutes or until cooked through (cover the pudding with foil during baking if you think it's getting too brown on top). Stand the pudding for 10 minutes before turning it out of the pan. Pour butterscotch sauce over the top.
Butterscotch Sauce
2 cups brown sugar
1 cup cream
50g butter
1 teaspoon vanilla essence
Combine all ingredients in medium sized saucepan and stir over a low heat until the brown sugar has dissolved and the butter melted.
HERE IS YOUR LINK TO THE AUGUST CLASS TIMETABLE