Anchorage, Alaska
All about great people! Want to find other sites about Collecting Depart 56 villages? Looking for information on past club activities, food and people? Learn design tips from creative club members!

Display tip #1

  • Use small rocks from the garden to form cliff walls around styrofoam base elevating lighthouse.
  • Display tip #2

  • Using a desired ground color, cut felt circles a bit larger than the base of the trees. Cut half way across the radius and overlap to disguise the white bases.
  • Display tip #3

  • Place styrofoam on top of hard surfaces as a base to provide a firm but cushioned surface to prevent breakage of fallen items.
  • Display tip #4

  • Styrofoam fittted into chimney area will prevent water and soot leakage from damaging display pieces.

  • Hallow's Eve Comes Alive with 56

    On Saturday, October 26, 2002, Arctic 56 held its first ever Halloween Open House. Village collections were deadly alive featuring Halloween theme and fall settings capturing the true feeling of harvest time. As most club members will agree, this year's fall season has been unseasonably warm for Alaska but reminiscent of what traditional fall weather is like in most parts of the USA.

    Members of the Arctic 56 Collector's Club gathered for a festive evening to share Halloween display ideas and comaraderie. The evening began at Dale-ann's house where a Halloween village was set up as well as several vignettes using autumn themes. The year's new ghostly items were incorporated into a separate seascape using the spooky schooner and haunted lighthouse. A sandpaper beach complete with a rocky shoreline and skeletal remains near a cave completed the scene. Members were treated to spooky hor d'oeuvres while exchanging ideas and viewing the fun displays.

    The second stop of the evening was at Rosemary's home to view her creative fireplace display. Approaching her home from outside, Rosemary's lawn decorations gave us a hint as to the surprises awaiting us. Set up inside her fireplace and along the the hearth was a truly creative display of a Halloween town. Rosemary used the new Haunted Fun House as her focal point and came up with the idea of making a popsicle stick stair connecting it to the village below. New to her growing village was the addition of the Hocus Pocus Witch, Swinging Skeleton and Haunted Tree House. Rosemary rounded out the evening with a selection of scrumptious deserts and coffee to complete the event. A fun evening was had by all!


    Smashed Thumbsticks

    • 1 (11 oz) can Pillsbury refrigerated breadstick dough
    • 12 jumbo pitted black olives halved lengthwise
    • 2 Tbsp extra-virgin olive oil
    • dried dill weed

    Unroll breadstick dough and separate strips Cut each strip in half crosswise. Place an inch apart on ungreased baking pan. lightly press down olive half 1/8 inch from top of dough to form nail. Brush with olive oil and lightly sprinkle with dill weed Use edge of knife to make light knuckle creases if desired. Bake at 375 for 10 min.

    Dipping Oil

  • 1/2 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dried basil leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Combine all ingredients in a jar with tight lid and shake vigorously. Shake jar again at serving time before pouring into decorative plate and arrange bread thumbs around it for dipping.

    Hot Knuckle Bones

    • Loaf of white sandwich bread
    • 1 can of Campbells cream of mushroom soup
    • Several bacon strips

    Remove crusts from bread slices. Use rolling pin to flatten each slice then spred bread slice about 1 tsp of soup. Roll up bread and cut in 3 sections. Fasten 1/3 strip of bacon around each roll with a toothpick and bake at 300 for about 45 min or until bacon is lightly browned. Serve hot.

    Moldy Mozzarella

    • Italian mozzarella ball
    • extra virgin olive oil
    • garlic
    • fresh whole basil leaves

    Use a small mellon baller or metal cookie dough scoop to divide nozzarella into bite size pieces. Place in non metal container.Use enough olive oil to cover the mozzarella balls and combine with garlic and basil leaves to taste. Pour over mozzarella and refrigerate at least overnight. Pour cheese and oil mixture into serving dish and srve cold or at room temperature with toothpicks.

    Copyright 2002, Arctic 56 Collectors Club, Anchorage, Alaska
    Last Updated July 4, 2002
    Department 56, Copyright, Department 56, Inc., Eden Prairie, Minnesota