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Wednesday, January 26, 2011

summer preserving/ winter eating

Peach Freezer Jam Cookies

1 stick of butter creamed with
1/2 cup brown sugar
1 egg
1 tsp vanilla

1/2 tsp baking soda
1/2 tsp salt

add in 1/3 to 1/2 cup peach freezer jam
then slowly add in 2 cups of flour.

Bake 12-15 minutes at 375.

Little taste of summer in the dead of winter.

This was the biggest experiment with the green tomatoes last summer. Tonight I finally opened a jar of the pickled green tomatoes. And I really loved them!

My official pickle taster said he wanted to drink them. I'll take that as a thumbs up.

It's a really funny taste though, the tomatoes are all pickle as you eat them but then have a strong honey after-taste.

Saturday, January 22, 2011

Warm hand muffs

I was looking through old issues of knitty online and came across this great pattern for a hand muff that uses up all the little bits of yarn leftovers from other projects.

And since we are in a massive cold spell right now, I thought this would be the perfect project for a hibernation weekend.

I mostly followed the pattern listed. I kept a black yarn running all the way through the whole project, adding and subtracting as needed.

I also added a layer of felt in the middle. Maybe in Vermont two layers of knitting are enough to keep your hands warms, but in Michigan, I thought a layer of felting would be a good idea to catch some of the wind.

~ leftover bits

~all laid out

~with the felt sewn around

~stitching up

~stitching up

~right side out

~final project!!

Monday, January 10, 2011

Cinnamon Buns

I had some brown sugar frosting left over from Zucchini Bread Cake the other day (the recipe for the frosting is with Pumpkin cookies). I kept meaning to make cinnamon rolls to use up the frosting with so this morning I got up a little early to make them before Solstice went to school.
To make the dough- heat 3/4 cup milk and 1/4 cup margarine in a little sauce pan. Don't let the milk scold, just heat and let the margarine melt.
In the mixer put 2 1/4 cups flour, 1 pack of yeast, 1/4 cup sugar and 1/4 tsp salt. Add 1/4 cup water and 1 egg (I love my fresh eggs!)/ Then slowly add the cooled down milk and margarine mixture. This will be a pretty wet dough. Add another cup or 1 1/2 cups flour in small batches until the dough starts to form, then kneed it on a floured board for a few minutes. Let rise. Then roll out into a rectangle. The middle is 1/2 cup margarine melted with 1 TBSP cinnamon and 1 cup brown sugar. Roll it up, seal the end and cut it into 12 buns. Let them rise again. I cooked them in greased muffin tins- 20 minutes at 375.