Sunday, April 29, 2012
1 blueberry muffin mix (for this recipe I used a mix that makes six muffins)
1/4 cup of quick oats
3/4 cup of milk
Add the mix and the oatmeal into a bowl, I like using my 4 cup measuring bowl because it has a spout. stir it up. Add the egg and the milk. Using a fork stir just till everything is mixed. If it looks like you need a little more milk then add it. At This point it should look like pan cake batter. Pore batter onto griddle making medium sized pancakes. When bubbles start to appear, flip. I know this last part is different. Normally you would wait till the bubbles start popping, but if you do that you will end up with very brown pancakes. Serve while still hot.
I got about 12 medium sized pancakes out of this. I also tried the recipe on the waffle iron, but the results were not very good.
Friday, April 6, 2012
Here is a new pattern, finally. This is a pattern that I came up with to help people not feel scared about lace work. This is a pattern that is easy, and quick. It only uses around 27 yards of thread so you can use up scraps that are waiting to be used up.
All the pictures that I have of the cuff are of it being used as a napkin cuff, but it also looks really cute as an arm cuff. I had a really hard time coming up with a picture of it on my wrist. I hope you enjoy!
Don't Forget to add this to your favorites in Ravelry.
Yarn: size 10 crochet thread
Hook: Steel 8/1.50mm
Row 1: Ch 53, dc in 7th ch from hook, *ch 1, skip 1 ch, dc in next ch* repeat * to* till end. 24 sqaures. Join both sides together with 3 sl st working so that you will be starting in the foundation chs.
Round 2: Ch 1, sc in same st, ch 4, *sk 1 dc, sc in next dc, ch 4* repeat *to* to end, sl st in beginning sc. 12 ch 4 spaces.
Round 3: *Ch 3, 3 dc in same st, sc in ch 6 loop, sl st in next dc*repeat *to* to end. 12 fans.
Round 4: Sl st into ch 3 sp, ch 4, dc in same st, ch 1,* dc ch 1 dc in next ch 3, ch 1* repeat *to* around, sl st in 3rd ch at start of round.
Round 5: Ch 1, sc in same space, 2 sc in next ch space, *1 sc in next ch space, 2 sc in next ch space* repeat *to* to end, sl st in first sc. Finish off.
Repeat Rounds 2- 5 starting in the first dc of row 1.
Sunday, April 1, 2012
I have to explain myself with the title. I could never claim to have the best yeast roll recipe, because my grandmother has the best recipe. This is a recipe that has no written words, it is just something that you have to watch her do, and follow along. I have never gotten the chance to watch her so I am left to my imagination.
I have been playing around with some recipes, I think I have come up with a pretty good one, plus you can freeze it, even better. Thank you to all the ladies who gave suggestions on how to do this.
1 cup sour cream
1 cup sugar
1/3 cup butter cut up
1 tsp salt
1/2 cup lukewarm water
2 pkg. dry yeast
5 cups flour (give or take)
Heat up the sour cream, sugar, and butter to 130 degrees. Dissolve yeast in the lukewarm water. Set aside for 10 min. Combine mixtures. Stir in 2 cups of flour. Add eggs and beat into mixture. Add enough flour to make dough fit for kneading. Knead for about 6 min. adding flour when needed. Place kneaded dough in a greased bowl and let rise to double. Punch down rolls and form into balls. I tend to get 3 sets of 9 (27) rolls. At this point you can choose to freeze them or to put them in pans to have second rising.
if freezing: flour the rolls, then add parchment paper to a gallon zip-lock bag, you can fit 9 to a bag. Then freeze. When you are ready to cook them take them out of the freezer 3 hours before you are ready to cook them. Spray an 8 or 9 in. square baking pan, then place the nine rolls on the pan. Leave them in a draft free place and let them rise. Cook at 375 for 20 min.
If not freezing: Spray the desired pan wanted, a square pan holds 9, 9 by 13 can hold 15. Place rolls on pan, and let them go through a second rising, when doubled in size cook at 375 for 20 min.