REGISTRATIONS OPEN - Be My Cutie Pie Flirty Apron Swap

Yeah, it's that time again -- I get to announce our next Flirty Apron Swap! I cannot BELIEVE that this will be the 14th swap I've hosted here!!!

In trying to decide on this month's theme, something new and different yet still familiar, I found out that, while February is host to several "chocolate" days, the month of February is also National Pie Month. Sounds good to me! Pies and Valentines, what could be a "sweeter" combination (hah!)?

Deadline to Register: January 15

NEW FAS Swappers Mail to Shawnee before: January 29

All Others Mail After: January 31

Mail Before: February 5

Create a handmade "Be My Cutie Pie" apron – a special February apron that has something on it related to Pie Baking, Valentines, or Vintage Love. In addition, you will include three tuck-ins: one kitchen/baking item, one Valentines item, and one cute vintage (or repro vintage) item.

All items must be handcrafted, new from the store, or thrifted (but only if they are in “better than new” condition). Plan on spending a minimum of $15 on tuck-ins in addition to your apron and postage (boxes MUST be sent 2-day priority w/tracking). Then, make this a special box – gift wrapping, bows, the whole nine yards!

Include a note identifying yourself with your email and blog address so your partner can contact you with her grateful thanks.

SORRY - REGISTRATIONS ARE CLOSED

Be sure to register early (brand new swappers must have an active blog or facebook). I've been known to offer a prize to those who not only register early but share it with their friends. LEAVE ME A COMMENT below when you register. LEAVE ANOTHER COMMENT when you invite a buddy, facebook, tweet, or blog about this swap!

PS - Grab the swap badge, too -- I like to randomly check for badges, too, for possible prizes!

Here's the code you can copy and paste for this little badge:

<a href="http://flirtyapronswap.blogspot.com/2011/01/registrations-open-be-my-cutie-pie.html"><img src="http://farm6.static.flickr.com/5126/5337469916_fcaf2ccfca_m.jpg" width="190" height="240" alt="fas14 badge" /></a>

so get out there spread the word and let's have some fun!!

Mock-Apple Pie

Many years ago, as a new bride, my mother-in-law Ann Cason made this pie for dinner and explained that it was not apples at all but 'crackers'...she did not use Ritz crackers, but plain saltines. It was so good! I really was fooled. She explained that during the depression, people couldn't always afford things, so they improvised...here's the recipe:

Mock-Apple Pie

Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon


1. Roll out half the pastry and line a 9-inch pie plate. Place
cracker crumbs in prepared crust; set aside.

2. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes. Add lemon juice and peel;
cool.

3. Pour syrup over cracker crumbs. Dot with margarine or butter;
sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.

4. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden. Cool completely.

Makes 10 servings