grammiepammie posted: " Just got home from mailing 35 pairs of baby booties & 3 baby hats - for the group that prepares baby burial packages. The nice thing - I knit a large amount of them but then some knitting friends of mine said they, also, had some booties (& h"
Just got home from mailing 35 pairs of baby booties & 3 baby hats - for the group that prepares baby burial packages. The nice thing - I knit a large amount of them but then some knitting friends of mine said they, also, had some booties (& hats) so together we made up a nice sized package.
On knitting - tried a rather complicated pattern yesterday and ended up ripping it all out about a foot into it - it just wasn't coming out how I wanted. I 'could' attempt it again with smaller needles but not sure I really want to - it's a 16 row pattern which requires a LOT of concentration each and every row. There are LOTS more patterns out there, I just have to decide on one.
Here are some of the 'charity' hats & a scarf (there is also a matching scarf for the pink multi-striped hat - haven't pressed it yet - to keep it from curling). They are all adult sized.
KODAK Digital Still Camera
Lemon Blueberry Zucchini Bread with Lemon Glaze
Bread:
3 large eggs 2 C. sugar 1 C. vegetable or canola oil 2 C. grated zucchini (about 2 medium) 2 tsp. vanilla zest of 1 large lemon 3 C. flour 1 tsp. salt 1/4 tsp. baking soda 1 C. fresh or frozen blueberries
Glaze:
zest & juice of 1 large lemon 2 T. melted butter 3 C. powdered sugar (or more, as needed) = Preheat oven 350 degrees F. Spray (or grease) two 9 X 5" loaf pans.
In large bowl whisk eggs, sugar, oil, zucchini, vanilla & lemon zest
In another large bowl whisk flour, salt & baking soda. Add wet ingredients to dry & stir just until combined. Do not over mix. Fold in blueberries & divide batter between the 2 prepared loaf pans.
Bake 50-60 minutes until edges are golden & a toothpick inserted into center of loaf comes out clean. (Note; poster rotates her pans in oven halfway through baking time)
Remove pans to a wire rack & cool 10 minutes. Run a knife around the edges of the pans to loosen & remove bread from pans to cool completely. Do not cool entirely in pan - bread will stick as it cools.
Glaze:
In medium bowl whisk glaze ingredients - add any additional powdered sugar as needed to achieve desired consistency - it should be thick enough that it doesn't run off the bread - pour glaze over loaves. Cut & serve Serves 10
Parmesan-Ranch Baked Zucchini Coins (appetizers) 1/4 C. grated Parmesan cheese 2 C. zucchini (see below) 1/3 C. Hidden Valley Ranch salad dressing - Preheat oven 475 degrees F. Cut zucchini into 1 inch slices & spread with ranch dressing on both sides - lay on a cookie sheet & sprinkle with Parm. cheese. Bake 10 minutes until tops are lightly browned. Serves 6
Baked Crispy Chicken (marinate 2 hours or overnight) 1 egg slightly beaten 5 T. cider vinegar 1 T. Worcestershire sauce 2 tsp. hot pepper sauce 1 1/2 tsp. onion salt 1/2 tsp. celery salt 1 (3-4 lb) chicken, cut into 8 pieces 2 T. butter 1 1/2 C. instant mashed potato flakes = In small bowl combine egg, vinegar, Worc. sauce, hot sauce, onion & celery salts.
Place chicken pieces in a large bowl & pour vinegar mixture over it - cover & marinate 2 hours or overnight in fridge, turning chicken several times.
Preheat oven 400 degrees.
Melt butter in a large shallow baking dish in oven.
Place potato flakes in a shallow dish (pie plate) & roll chicken pieces in flakes until well coated; place, skin-sides down, in dish into melted butter. Bake 30 minutes. Turn pieces & bake 25-30 minutes more until cooked through. Serves 4
4 T. butter, divided 6 small zucchini, chopped (about 7 C.) 1 large onion, chopped 1 1/2 C. crushed Rice Chex cereal 1 C. shredded Colby-Monterey Jack cheese 2 large eggs, lightly beaten 1 tsp. salt 1/4 tsp. black pepper = Preheat oven 350 degrees F. Spray a 8 X 8" square baking dish with nonstick cooking spray.
In large skillet over medium-high heat melt 2 T. butter; add zucchini & onion. Cook & stir 10-12 minutes until crisp- tender; transfer to a bowl to cool sligthly.
Place cereal in a glass bowl. Place remaining butter in a microwave-safe bowl/dish & melt - drizzle over cereal & toss to coat.
Stir cheese, eggs, salt/pepper into zucchini mixture & pour into prepared dish. Sprinkle top with cereal mixture.
Bake, uncovered, 25-30 minutes until heated through. Let stand 10 minutes before serving. Serves 6
1 T. canola oil 6 boneless skinless chicken thighs (about 1 3/4 lb) 1 C. chopped celery 1 C. chopped yellow onion 2 T. chopped garlic (about 5 cloves) 1/3 C. flour 4 C. chicken broth 4 C. (about 19 oz) sugar pumpkin or butternut squash, cut into 1-inch cubes 1/2 C. uncooked wild rice 2 tsp. kosher salt 1 C. Half & Half cream 1/4 C. coarsely chopped fresh flat-leaf parsley 2 T. chopped fresh tarragon 1 T. fresh thyme leaves = In a large skillet over medium-high heat, heat oil. Add chicken - cook about 5 minutes, until well browned. Turn chicken over & cook 2 minutes then place in 5-6 qt. crockpot. Add celery, onion & garlic to skillet. Cook, stirring often, about 4 minutes until starting to soften. Add flour to skillet & cook, stirring constantly, 1 minute. Add broth - bring to a boil & cook, stirring constantly, about 1 minute, until chickened. Transfer mixture to crockpot. Add pumpkin, rice & salt.
Cover & cook on Low about 3 hours until rice, chicken & vegetables are tender. Stir in Half & Half, parsley, tarragon & thyme leaves - serve. Serves 6
1 medium red onion, chopped 1 medium eggplant, cut into 1/4" cubes 1 medium red bell pepper, seeded/ chopped 3 medium cloves garlic, minced 1 (28 oz) can diced tomatoes, drained 1 T. fresh thyme leaves 1/2 tsp. salt 1/2 tsp. black pepper 1 C. shredded mozzarella cheese 1/2 C. shredded Parmesan cheese = Preheat oven 400 degrees F.
In a skillet over medium heat, saute onions, bell pepper & eggplant in olive oil until onions are translucent & veggies are soft. Add garlic - cook about 3 minutes. Add drained tomatoes, thyme, salt/pepper - cook until sauce thickens, about 10 minutes. Spread mixture evenly in 9 X 13" baking dish. Top with mozz. & Parm. cheeses. Bake 15 minutes until cheese is bubbly. Cool 5 minutes before serving. Serves 4
4 boneless pork chops 3 cloves garlic minced 1-2 sprigs fresh rosemary, minced 3/4 C. apple cider 1/3 C. heavy cream 2 T. butter 1 T. Dijon mustard kosher salt/ground black pepper, to taste = In large skillet heat butter over medium- high heat. Add garlic & rosemary - cook 1-2 minutes. Season chops generously with salt/pepper. Sear on both sides until browned - remove to a plate. Pour apple cider into skillet & cook 1-2 minutes to deglaze. Stir in mustard & heavy cream. Reduce heat to medium-low, cook 5 minutes until slightly thickened. Return chops to skillet, making sure both sides of chops are coated with sauce. Serve hot. Serves 4
4 lb. cooking apples, peeled/sliced 1/2 C. apple cider vinegar 3 C. granulated sugar 1 C. firmly packed brown sugar 1 tsp. ground nutmeg = Place sliced apples & vinegar in a 4 qt. crockpot. Cover & cook on High 6 hours. Stir in sugars & nutmeg. Reduce heat to Low & cook, covered, 4 hours. Cool. Store in fridge up to 1 week. Makes 6 Cups
Apple Pumpkin Bread (can be made into muffins also, see below) 2 1/2 C. flour 2 C. granulated sugar 1 T. pumpkin pie spice 1/2 tsp. salt 1 tsp. baking soda 2 eggs, lightly beaten 1 C. canned pumpkin 1/2 C. vegetable oil 2 C. apples, peeled/cored/chopped (Honeycrisp & Fuji apples work best - poster used 2 medium)
Streusel Topping:
2 T. flour 1/4 C. sugar 1/2 tsp. cinnamon 4 T. cold butter = Preheat oven 350 degrees F. Spray 2 loaf pans with nonstick cooking spray.
In a bowl mix flour, sugar, pumpkin pie spice, salt & baking soda.
In another bowl mix eggs, pumpkin & oil until well blended.
Add wet ingredients to dry & mix just until combined. Gently fold in chopped apples. Divide batter among baking pans.
Streusel Topping: In a bowl mix flour, cinnamon & sugar together then cut in butter until mixture is crumbly. (poster uses a knife & fork to cut in butter) Can use a pastry cutter, also. Sprinkle streusel over tops of both pans. Bake 55-60 minutes until a toothpick inserted into center of dough comes out clean. Let cool in pans 20-30 minutes before removing to cool on wire racks. Makes 2 loaves
MUFFINS: Mix dough & divide into 24 regular sized muffin tins. Bake 350 degrees 35-40 minutes. Makes 24 muffins
(recipe: butterwithasideof bread.com)
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Our weather has changed quite a bit - no surprise, it's MICHIGAN! It's 'falling leaves, chilly temperatures, rainy' FALL. I'm thinking my knit group's time 'knitting in the park' has almost come to an end - we'll see. Thursday is RAIN & high of 62 degrees F; Saturday is high of 53 so not exactly the kind of weather you want to spend 2-3 hours in, sitting & knitting/crocheting.
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