I have fallen in love with these crocheted ruffle scarves that are popping up all over the craft fairs in these parts! I purchased these two: one for me and one for Son's girlfriend. Now, of course, I need to learn to make them! I have a skein of Sashay yarn and my hooks at the ready. I have found a couple of YouTube videos with instructions but if any readers have a good free instructional site to recommend, I'd love it if you'd leave a link in the comment section!
Tuesday, November 26, 2013
I have had two bread machines over the course of the last fifteen years. While I love the convenience, I have never been keen on the shape and flavor of the loaves that come out of either machine. Since I have started using the bread machine as a dough maker and not a baker, I am a bread making machine myself!
I find that I can use most any recipe or any bread mix and it works swell. I put the ingredients in the machine (wet first, then dry, last yeast) and select the dough cycle. It still takes about the same amount of time from start to finish, but oh-my-gracious, what a difference! No more lopsided loaves. No more off-taste.
Here's a surefire white bread recipe: (This is for a 1 1/2 to 2 pound capacity machine.)
Put 1 cup lukewarm water and 1/3 cup lukewarm milk (I nuke the milk for about 15 seconds) in the pan of the machine. Add 3 T cubed unsalted butter, 3 3/4 cups all-purpose flour (or combo of flours you like), 3 T sugar, 1 1/2 t Kosher salt. Gently swish the flour mixture just to lightly combine. Make a well in the flour mixture and pour a package of yeast in the center. Set the machine to dough cycle and press Start. This cycle takes about 1 hour and 45 minutes in my machine.
When the dough cycle is finished, put the dough out on a floured surface and knead a few times. Roll up and tuck the ends under. Put into a sprayed bread pan. Cover with a clean towel and let rise in a warm spot for about an hour. Bake at 350 degrees for 45 - 50 minutes. While hot, brush onto the crust 1T melted butter. Yu-ummm!
Monday, October 28, 2013
On my way this crisp cool October morning to round up supplies for a couple of gifts. This adorable clutch looks just the right size for cell phone, car keys, debit card and driver's license. What more could a girl need? Instructions in Sew-It...Today (Dec. '13/Jan./14 issue) on pages 8 - 11. Loving this magazine, full of quick and easy!!!
Also gonna crochet some rainbow-y striped slippers. Instructions on The Zen of Making website. Looks like just the thing for frosty mornings to come.
Best get busy...I am making (planning to make) four of the clutches and 4 pairs of the slippers!
Saturday, October 26, 2013
Thursday, August 22, 2013
No, not me, but I am not very far behind! It's my superman husband! Sons are both coming in from out of town for the weekend to help us celebrate. We'll have a low-key bash---lasagna, garlic bread and salad tonight; Royals game tomorrow night; a nice restaurant of his choice Saturday night. Plenty of fun gifts and this yummy cake:
Chocolate Peanut Butter Cake
Cake: Preheat oven to 350 degrees. Combine in bowl of mixer 2 c. sugar, 1 3/4 c. plus 3 T cake flour, 3/4 c. cocoa, 1 1/2 t baking powder, 1 1/2 t baking soda, 1 t salt. Mix. In another bowl mix together 2 eggs, 1 c. buttermilk, 1/2 c. melted unsalted butter and 1 T vanilla. Combine with dry ingredients. Place 1 c. hot coffee and 4 T peanut butter in a small bowl and allow PB to soften slightly. Add to other ingreds. and mix well. Pour batter into 2 greased and floured 9" cake pans. Bake for about 37 minutes or until toothpick inserted into cakes comes out clean. Cool on wire racks.
Frosting: Beat 2/3 c. peanut butter with 1/2 c. room temperature unsalted butter till well-combined and fluffy. Slowly beat in 4 cups powdered sugar and 3/4 c. cocoa till somewhat stiff. Add 1 T vanilla and enough milk to make a spreading consistency. Frost cakes and sprinkle crushed peanuts over top.
Happy Birthday to my husband of 47 years!!!