Trifles -- the rubber stamp store with more ...
Home
About Us
Stamp Club
What's Hot
Classes and Demo
Special Events
Ask Helen
On Sale
Gossip
Gallery
contact_us.jpg (2317 bytes)
Stamp Club

A small hobby that grew to an obsession...You are cordially invited to the Monthly Meeting of the Royal Rubber Academy & Society for the Promotion of Fanatical Stamping.

Stamp Club is for EVERYONE of every skill level! Join us the first Saturday of each month at 1:00pm at Trifles classroom.  We have parties, demos, group projects and share ideas on everything.  Join us every month or just when you can.  Dues are $1.00 a meeting, extra if someone brings supplies to share.

If you wish to receive monthly postcards about the meetings, bring 12 of your own decorated cards, signed and with postage. They will be addressed by Deb Carroll, our coordinator, and each month you will receive a different card.

We welcome all of the new members to our Stamp Club!   We are growing each month!

Get ready now for July's Meeting!

On July 7, we will pick our notable woman quotes. We will be using a 4 x 6 format.  We will also finish the SARC Collage Bag. Be sure to bring your collage materials!

On August 4, we are choosing our calendar pages for 2002. We will be using a 4 x 6 format. Cube Exchange- Bring 3 cubes collaged on wooden or paper mache cubes (under 3 inches cubed).

On September 1, the Notable Woman Book pages are due.

Pamela's Bark Recipe

Ingredients

Directions

1 1/2 sleeves of Saltines
1 cup butter
1 cup sugar
1 tsp. vanilla
12 oz Choc. Chips
6 oz peanut butter chips
shredded coconut or finely chopped nuts
  • Preheat oven to 375 degrees F
  • Line jelly roll pan with aluminum foil.  Cover with saltines, salt side up.
  • Melt butter over medium heat.  Add sugar.  Stir constantly.  Boil for 3 minutes.  Remove from heat.  Carefully add vanilla.
  • Drizzle over saltines, until completely covered.  Bake for 7-8 minutes.  Watch that it does not burn.  Cool one minute.  Sprinkle choc. chips over top, allow to melt.  Spread.  Add optional toppings.  Cool in refrigerator until firm.  Break into small uneven pieces
Questions or comments about this site may be directed to webmaster.   Copyright ©1995-2001 Trifles, Inc. USA. All Rights Reserved.