Afternoon everyone.. Man I sure am sorry about the site being down yesterday. We had some technical difficulties that I had to fix. Please be sure to check out the updates I have made to the site. We now have a Freebie page for Canadians, Australians and coming very soon a page for our friends from the U.K. I was also wanting some opinions from you all. I am thinking about making a Countrycrazies T-shirt. This shirt we be up for sale for $15.00 and that is with shipping included. I was wonder what you all thought about this idea.. any feedback is appricated. the Front will read I am Crazy for Freebies and the back will have the Countrycrazies.com  Logo on it. Right now it is just in the planning and I havent made any yet just wanted to see what you all would think about it. Just email me at webmaster@countrycrazies.com Hope you enjoy your goodies for today and Ill see you all tommorrow..

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RewardHits ~ this link is for site support to help keep countrycrazies alive, you can click this link every 30 minutes. You can also sign up to earn hit cash yourself. Thanks for being such great members.

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~*~ Site of the Day ~*~

Shopping Bookmark

Receive

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If you have a newsletter or website and, would like to swap ads please feel free to email me at the address above, thanks.  Please only family friendly sites.

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~}!{~ Meet our Sponsors ~}!{~

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~*~ Recipe of the Day ~*~

PEACH AND BLACKBERRY SHORTCAKES WITH BLACKBERRY CREAM

Shortcakes

2 1/3 cups all purpose flour

8 tablespoons sugar, divided

2 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon ground nutmeg

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

3/4 cup plus 2 tablespoons buttermilk

1 tablespoon whipping cream

Filling

2 pounds ripe peaches, peeled, pitted, sliced

2 6-ounce containers blackberries

1/3 cup sugar

Pinch of fine sea salt

Blackberry cream

2 6-ounce containers blackberries

3/4 cup sugar

1 3/4 cups chilled whipping cream

1 teaspoon vanilla extract

For shortcakes:

Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form. Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round. Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of 6. Transfer shortcakes to prepared baking sheet. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over tops of shortcakes.

Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes. Transfer shortcakes to rack. do ahead Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.

For filling:

Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.

For blackberry cream:

Rinse blackberries; moisture will enhance puree. Place in processor. Add sugar; puree until smooth. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.

Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.

Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates. Spoon filling over each, then generous amount of blackberry cream. Drizzle each with reserved blackberry puree. Cover with top halves of shortcakes and serve.

Test-kitchen tip: For the most tender shortcakes, don't overwork the dough. Once you add the liquid, stir until just blended.

Makes 6.

~ }!{ ~ Tip of the Day ~ }!{ ~

RECENTLY I SPRAINED MY ANKLE AND NEEDED TO ICE IT. I TRIED ICE IN A BAGGY BUT IT KEPT LEAKING.   SO, I  WET A HANDTOWEL AND PUT IT IN THE FREEZER FOR ABOUT 20 MINS. THEN WRAPPED THE TOWEL AROUND MY ANKLE AND PLACED A PLASTIC STORE BAG OVER IT. IT WAS JUST WHAT THE DR. ORDERED!!! BY THE TIME IT UNFREEZES, MY 20 MINS FOR ICING IT WAS UP.  LEAVE IT IN NO LONGER THAN LIKE 20 MINS .....CUZ IT WILL NOT BE PLYABLE IF FROZE   LISA LOWERY

Thanks Lisa for this awesome tip...... I never thought of doing something like this.. next time I hurt myself I'll have to be sure to try this. Its also inexpensive too..

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