Come Fly with Me ... Holding Pattern
Month 7 — France
There was a new artist from France, |
Faux Valentine Heart Candy Box |
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Month 6 — Japan
Lets go to Japan! |
There once was a lady named Fran, Who took a miniature trip to Japan. The chairs were all tiny, and did not fit her hiney Which sure wasn’t part of her plan |
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Month 5 — Norway
Christmas in NORWAY
God Jul (Merry Christmas)
“That which is loved, is always beautiful”. Norwegian Proverb
Christmas customs:
Advent, or Adventstid, is celebrated beginning four Sundays prior to Christmas day. On the first Sunday one candle, for Joy, is lit. On the second Sunday 2 candles are lit, the first one for Joy and the second for Hope; The third Sunday the previous two candles are lit and the third, for Love, is also lit. On the fourth Sunday of Advent the final candle, for Peace, is lit along with the other three. Little Christmas Eve, or Lille Julaften, is December 23rd and is celebrated by decorating the tree or making a gingerbread house, or eating risengryngrot which is a hot rice pudding served with cinnamon, sugar and butter with an almond hidden in the pudding, and whoever finds it gets a marzipan pig.
Christmas Eve, or Julaften, in Norway is the “main” event. Gifts are usually opened after dinner. The gifts are sometimes brought by Santa Clause, called Julenissen in Norway. Christmas day, or Jul, is usually spent quietly going to church and or visiting relatives or just privately at home.
Before Christmas the house is decorated with wreaths, angels, gnomes, hearts, stars, and maybe a nativity scene or gingerbread house. With red being the predominant color.
Nisse are elves living in barns in the countryside who care for the animals. Sometimes, during Advent, small gifts are given, by the Nisse, on each day leading up to Christmas.
It is tradition that you leave a bowl of julegrod on the porch for these creatures so they won't get angry and not insure the animal’s health throughout the winter – be sure that there is a generous clump of butter in the center!
A VIKING PRAYER
May the Gods of Asgard guide your steps towards their gates
In your journey, may it be safe and filled with light,
May you find strength from Thor in your darkest hours,
May you find wisdom from Odin in times of confusion,
May you find beauty and lasting bonds from Freya and Frey.
May your web be spun tightly with that which makes you stronger, happy, and wise.
And may the Gods always look upon you with good grace.
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Month 4 — South Africa
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South African Melktert (Milk Tart) (PDF Version Here)
A traditional lip smacking South African tart that is very easy to prepare.
This recipe is a real winner because it is crustless.
Ingredients
3 tablespoons butter, melted
1 cup white sugar
3 large egg yolks
1 cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 large egg whites
1 tablespoon cinnamon sugar
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
Step 2
In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
Step 3
Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.
Month 3—Germany
Month 2—Australia
Australia Info, Printie and Recipe: |
Australian Ephemera Printie: |
Paper Doll Aussie Outfit |
Month 1
Come Fly With Me!
Until we arrive at our final Portland destination please enjoy our monthly vacation packages. Each package offers an escape to a far away place, maybe a project to enjoy and participate in. We know the crafter in you might be itching to get out.
Our Stewardesses are here to show you the way or at least hitch a ride. Cut them out, give them some clothes and take them along. Show them the sites. Let them cook with you and in this time of quarantine they can be your friends.
Our recipes are designed to take you to our vacation destinations. We surly hope you enjoy them and give them a try. You can substitute any ingredients you’s like because let’s face it, you're the only one eating it.
Our destination information is to get you prepared and excited to travel again! That’s right, one day in the not so far away distant future we will meet again and be able to have more than paper dolls for physical friends.
I for one have forgotten what it’s like to dress up…pack luggage…eat in a restaurant…
But my phone voice has gotten better folks, so when I see you I’ll get to upgrade to a microphone!
No need to choose one package you can enjoy them all in the one time offer! All you need to do if get off your phone, turn on your computer, print out your friends and enjoy the ride!
A vacation you won’t want to miss!
This is brought to you by the Come Fly With Me Committee supported by NAME. All articles, recipes, projects and friends are a donation by our committee only and is meant to be shared with EVERYONE online! So don’t keep it a secret and enjoy the ride…
Ruth Stewart
Pilot
Monthly Travel Scrapbook from Abby Carlson |
Paper Dolls From Angelika Oeckl |
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Lemon Cream Cheese Bars
Ingredients
•1 serving cooking spray
•2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
•2 each lemons, zested and juiced, divided
•2 (8 ounce) packages cream cheese, softened
•1/2 cup white sugar
•2 tablespoons butter, melted
•3 tablespoons white sugar
Step 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
Step 2 Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
Step 3 Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
Step 4 Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Step 5 Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Printable version of recipe here.
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