The Honeybees Ladies Club

In December I started my own Ladies Club, with help from my friend Reagan Foy. We had been talking about making a crafting/baking club for a while, and finally decided that nothing is stopping us so we took the plunge. We decided I would be the president, and Reagan would be the vice president. Together we decided on the name The Honeybees Ladies Club, and came up with our mission statement and focus:

Mission Statement: 

The Honeybees Ladies Club is a social, hobby, and service organization made up of classy vintage ladies. It exists to promote bygone “woman skills” of another era through social gatherings, crafting, and baking. 

Our Focus: 

To welcome talented ladies from our vintage community and to encourage friendships, loyalty, and the nurturing of our “woman skills” by providing a variety of social activities. We also support one another and our community during challenging times in anyway possible. We are always open to suggestions and activities that fit the needs of our ladies. 

Together we also invited other members, including Sandra Sprague and Amber Foxx. As our first official "Hive Party" I had the girls over for Christmas cookie baking and a Christmas tree skirt crafting. I would like to share a few photos from the afternoon with you: 

Before I had the ladies over I prepared a light brunch. 

snacks!

I decided to make Charles Phoenix's Astro Wienie Tree which is based off of a vintage photo. 

Vice President Reagan and Queen Bee Dollie

Isn't she the cutest, sweetest, best VP EVER? I think so! 

Regan helped sift the flower and sugar while I made the batter for our first batch of cookies- pecan snow balls!

 Of course, our baking equipment is vintage!  

Here is the recipe: 

Ingredients

• 7/8 cup all-purpose flour
• 1/2 cup butter
• 1 tablespoon white sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 cup ground pecans
• 1 cup confectioners' sugar
• 
  

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Cream butter and white sugar. Add nuts and vanilla. Blend in flour and mix well.
3. Form dough into small balls and bake on an ungreased sheet for 8 to 10 minutes until barely brown. Coat in confectioner's sugar while still hot.

After the batter was made we scooped out the dough into balls on prepared cookie sheets. 

After we scooped out all of the batter we baked them in a vintage O'Keefe and Merritt stove- that makes them taste better. he he he

After they cool you cover them in sifted powdered sugar. 

Display on a cute tray-and-DONE! 

Next Honeybee Sandra shows us how to make homemade biscotti! 

Here is the recipe:

Ingredients

• 1/2 cup vegetable oil
• 1 cup white sugar
• 3 1/4 cups all-purpose flour
• 3 eggs
• 1 tablespoon baking powder
• 1 tablespoon anise extract, or 3 drops anise oil
• 
  
• Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
2. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
3. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

We support keeping hydrated while in the kitchen. No Honeybees were harmed in the making of this Hive Party. 

Of course, we chat while baking. 

While the biscotti was in the oven baking we had brunch. I made challah bread french toast casserole. 

Here is the recipe: 

Ingredients

challah* or other firm white bread

1/3 cup pecans or walnuts

1/2 cup packed brown sugar

1 teaspoon cinnamon or to taste

8 large eggs

1 3/4 cups milk

2 teaspoons vanilla extract

maple syrup, for serving

1. Directions:
   
   
   Using a piece of waxed paper, generously grease a 13- by 9-inch glass baking dish with softened butter. Slice the challah into 12 (1-inch-thick) slices, then cut each slice into 1-inch cubes. Chop the nuts using a knife or a food chopper. In a small bowl, combine the brown sugar, cinnamon, and chopped pecans or walnuts. Arrange half the bread in a single layer in the prepared dish, then sprinkle half the sugar mixture evenly over the top. Add a second layer with the remaining bread and the sugar mixture. In a large bowl, whisk together the eggs. Add the milk and vanilla extract, whisking until well blended. Starting from the sides of the dish and working toward the center, pour the egg mixture evenly over the bread. With a spatula, gently press down on the bread to coat it with the egg mixture. Cover the dish with aluminum foil and refrigerate overnight or at least 4 hours. Heat the oven to 350°. Bake the casserole covered for 20 minutes, then remove the foil and continue baking until the casserole turns a light golden brown and looks slightly puffed, about 30 minutes more. Serve the casserole warm with maple syrup.

Yum yum! 

Once the biscotti was out of the oven Sandra carefully cut it into slices. 

Beautiful! I later dipped mine in chocolate and topped them with hand crushed candy canes. Perfect for dipping in coffee! 

Then we took another break and retired to the living room for a....

Photo op! 

Cute- but get back to work ladies! Those cookies won't make themselves. 

Next we made my favorite cookies: Peanut Butter Cup Cookies!

Here is the recipe:

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped
• 
  
• Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Once the little peanut butter balls were out of the oven we stuck a peanut butter cup right in the center. 

Then I topped mine with red, white, and green confetti sprinkles. 

After all of our cookies were done baking we got on to our craft for the day: Christmas Tree Shirts! 

To make the base of the skirt we cut a circle out of some high-quality felt.  Reagan chose green.

Then we used vintage style clipart to cut shapes into colored felt. Reagan did red bells-

I chose pink poinsettias to go with my white skirt edged with faux fir. 

Then I hand stitched them on with gold needle point floss. 

After that I attached sequins- and whala- DONE! I fits my house much better then any store bought tree shirt. It is made in the vintage way, making it very authentic looking! Next year I will make matching stockings. 

Not pictured at this Hive Party was Honeybee Amber Foxx, as she had other engagements. She was missed. Thank you to the other girls for coming, it was a bee-utiful afternoon! We were busy bees for sure. Also, a big thank you to Reagan for all of her help as a VP! I couldn't do it without you! 

As of now, we only have a few members of close friends to keep the group small and productive. Logistically we can not invite everyone into the group, so as a way to spread the Honeybee gospel we made a group Facebook page. If you liked these vintage tips and tricks from The Honeybees, like us on Facebook for many more updates:

 http://www.facebook.com/pages/The-Honeybees-Ladies-Club/213403572067128

XOXO

Queen Bee Dollie