Thursday, December 5, 2013

Muffins!

What to do on a cold, cold day?
Bake muffins, of course!
At least that's what I did.

The wind was blowing and the temperature dropping as arctic cold pointed it's icy finger right at Lincoln, Nebraska! We didn't even get a blanket of beautiful, white snow to gentle the harsh view of barren trees and dying grass. Just wind. And cold.

Brrr....
I  looked out through my window and shivered.

Definitely a day for baking. I decided against buttery, sugary, calorie laden cookies and pulled up my favorite muffin recipe. The recipe calls for buttermilk and fresh fruit, so I figured I'd at least get some calcium and good vitamins with my calories.

I split the recipe in half and made two batches. The kitchen warmed up, the house smelled heavenly, and I made a lovely mess while listening to country music on the radio.

Here's my recipe. It starts with a basic recipe to which you add your own favorite fruit.



Fruit Muffins with Buttermilk
I get 2 dozen muffins, but my ancient cupcake pans are smaller than the new muffin pans. 

Start with this basic recipe. I've suggested some variations at the end.

INGREDIENTS:
  • 1/2 cup butter or margarine, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk 
  • 1 cup of *prepared fruit (see variations below)
PREPARATION:


Cream butter and sugar till light and fluffy. Add eggs, one at a time, beating after each addition. Blend in vanilla extract. 


In a separate bowl, stir together flour, baking powder, baking soda, and salt. 

Stir flour mixture into creamed mixture with a wooden spoon. Gradually add buttermilk stirring just enough to moisten the dry ingredients. *Stir in fruit. 

Spoon batter into prepared cupcake or muffin pans, filling each cup  2/3 full. Sprinkle the tops with coarse granulated sugar.

Bake at 350 degrees for 20 - 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Gently move muffins onto a wire rack to finish cooling. 

A FEW VARIATIONS: 

Blueberry Muffins: *Add 1 cup of fresh or frozen blueberries. A teaspoon of grated orange or lemon peel is also delicious with blueberries.

Strawberry Muffins: *Add 1 cup of chopped fresh or frozen strawberries.

Apple-cinnamon muffins: Add 1 teaspoon of cinnamon to the flour mix. *Add 1 cup of freshly grated apple, skin included.

Pear-walnut muffins: Add 1 teaspoon of cinnamon to the flour mix. *Add 1 cup of chopped fresh pears and 1/4 cup of chopped walnuts. 

Pineapple muffins: *Add 1 cup of drained, crushed pineapple.

Invent-your-own muffins: You get the idea, I'm sure. Toss in a cupful or your favorite fruit and add any flavorings you like. Be creative!

I think I'd like to try cinnamon-raisin with streusel topping. Maybe substitute brown sugar for half of the white sugar.

Oh, and zucchini! Wouldn't that be fun!

Dates? Might need to reduce the sugar a bit. Maybe with orange zest.

What else? Send your ideas to me here: klee2strings@gmail.com

Turn on some happy music and sing along as you fill your kitchen with warm, appetizing fragrances, and banish winter's chill from your home!




Happy Baking!!

I think I'll bake bread tomorrow. 











My Daughter Wanted Something, So ...

"I have so many crochet hooks," my daughter said. "I wish I could find a case that would hold them all in order! Everything is too small, and it's such a headache to dig through the whole pile every time I want one." Then she smiled and showed me some of the lovely and fun crochet projects she's been working on for Christmas gifts.

Those might not have been her exact words, but I knew what she was really saying with that pretty smile that I can never resist. "Mom, I'm not going to ask you outright, but I really want you to make a case for my crochet hooks. Please. With sugar and cream."

Melt. Of course. Anything for my sweet daughter.

The minute I got home I headed to my sewing room and got out paper, rulers, a pencil, and a calculator. Then I sorted through my stash of fabrics and "stuff" to find what I needed.

Yes! That last little bit of tape measure fabric will do. And, it goes perfectly with this yellow and black floral that I used to make that tote and iPad holder. (For my daughter, of course.)

Oh, and here's a black button, a great zipper, and magnetic snaps. Oh, look! Skinny elastic cord! Happy, happy!

Twenty four hours later ...


As for the crochet hooks ... 




But would she like it?

There was only one way to answer that. Forget waiting till Christmas morning. I was too anxious to have her to check it out. I could alway make another, better one for her if I needed to. 

"I have something for you to look at," I said. "It's just a prototype," I said.

"What is it?" she asked, grabbing it from my hands. (Maybe I handed it to her, but grabbing sounds more interesting.) 

She immediately pulled out her crochet hooks and slipped them in the pockets. Room to spare! Then she found the little pocket and squealed! (Or, perhaps she just said something about it being perfect, but I like the idea of squealing so much better.)

"It's a prototype," I said, pulling hooks out and taking it from her. "I need to improve it for a pattern." 

"But...." Oh, those puppy dog eyes! (She really hasn't made those eyes for years, but don't those words make for a great picture?)

So, in spite of her objections, I brought the case home so I could make a pattern. I hadn't been sure about the pattern idea until I saw her reaction. Perhaps other crocheters could use something like this, too.

I changed the pocket up a bit to make it more spacious and easier to attach. I used different fabric, too. The tape measure fabric is pretty much used up, now. 

Measure, cut, mark, stitch ...

and here it is!


I hope you will like what I've done. 

Happy Stitching!!









Tuesday, December 3, 2013

Mitered Binding - No Hand Stitching!


Use 1/4” seam allowance for all seams.

The photos in this tutorial come from my Craftsy sewing pattern, “Trifold Crochet Hook Case”.

Note: When binding smaller projects like mug rugs and this crochet case, I always starch the fabrics before cutting. Fabrics that are stiffly starched will press firmly in place. This will make a huge difference when the time comes to press the mitered corners of the binding into a perfect 45-degree angle. Corners will keep their shape beautifully with minimal pinning when you do the final stitching on the front of the quilt.
1. Measure the distance around the item you will be binding. Add 6 inches to this measurement to find the length of the piece of binding you will need. (It's always better to be generous in cutting rather than skimpy.)  

2. Cut strips of binding fabric 2 1/4” wide. If you need only a single strip, add 6 inches to the needed length. If you need more than one strip you will need to add the extra 6 inches when your strips are sewn together.

3. Cut the ends at a 45-degree angle.  There are several ways to do this, but I usually use a rotary cutting ruler with a 45-degree angle on one end.


4. Sew the strips right sides together as shown in the photo. Press open. Measure to make sure that you have the extra six inches in length.


5. Fold the length of binding in half and press. It will now measure 1 1/8 inches in width.


Note: you will be stitching the binding to the back of your quilt.

6. Place a pin to hold in the binding in place at the center of one side. Lay the binding along the back of your quilt. The raw edge of the binding should be against the raw edge of the quilt with the folded edge pointing inward.

7. Allow six inches of unattached binding before beginning to sew. Backstitch a few stitches, then stitch to within 1/4” of the corner.



9. Lift the presser foot and turn toward the corner. Stitch diagonally right through the edge of the corner. Remove the quilt and snip the threads.

 10. Turn the quilt. Fold the binding straight up. This will create a diagonal fold into the corner. Then fold the binding back down. Make sure the top of the fold is even with the edge you just stitched. The raw edge should line up evenly with the next side to be stitched.   



11. Stitch down the next side to within 1/4” of the corner and repeat steps 9 and 10.



12. Continue stitching the binding to the edges of the quilt and mitering the corner turns until you are within 6 inches of the pin holding the other end of the binding in place.   Backstitch, remove quilt from the machine and snip threads.

13. Place the two loose ends of the binding together.  Use a pin to mark exactly 1/4” back from the cut edge on the fold of the first section of the binding. Lay the end of the other section of binding right on top of, or tucked right under, the first piece. Make sure the binding lies smoothly along the edge of the quilt.



14. Put a pin through the fold of this end in exactly in the same place as the first pin. This pin will serve as a cutting guide.

15.  Open this end of the binding and lay it right side up on a cutting mat. Carefully measure 1/4” out from the pin toward the uncut end of the binding. You will be adding 1/4” to the binding before cutting it.



16. Cut at a 45-degree angle that matches the angle of the original cut.

17. Place the two ends of the binding right sides together and stitch 1/4 inch from the edge just as you did when attaching strips of binding to each other.


18. Press the seam open. Refold and press the binding. Lay it in place along the quilt edge and stitch in place. Snip threads.

19. Turn the quilt over to the back.  Press the straight seams flat. Don’t press the corners from this side.



20. Turn to the front. Fold the binding in and press all along the sides. At the corner, continue pressing along the same fold.



21. Turn the quilt a quarter turn. Beginning at the corner you just worked on, fold this side over and press. Continue until all sides are pressed in place. Pin.



22. Stitch close to the edge of the binding all around the quilt.

Front and Back Views



That’s it!

Tuesday, November 26, 2013

Cookie Exchange Recipes #2

My house smells like oranges! I just finished frosting this batch of yummy orange and walnut refrigerator cookies. Some we'll eat, and the rest will go in the freezer for now. I can easily do these in advance because they freeze beautifully and retain their fresh taste for a very long time.   

This is my own recipe and it's another or our family favorites. The cookies are full of lovely walnut chunks, frosted with orange buttercream, and garnished with grated semi-sweet chocolate. I'm not sure how this recipe came to be, but it had something to do with my husband liking walnuts and two family members not caring for the sour of lemon. I make them small. Somehow small cookies seem more festive, don't you think?

The recipe is simple and these little guys are truly very tasty and just bursting with the flavor of fresh oranges.   




















KAREN'S ORANGE-WALNUT REFRIGERATOR COOKIES
Makes about 3 dozen 2-inch cookies

1 c butter
1/2 c packed brown sugar
1/2 c white sugar
2 tablespoon orange juice
1/2 - 1 teaspoon grated orange rind (or whatever you will get from one medium orange)
1 egg
2 3/4 cups flour
1/4 teaspoon soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 c chopped walnuts

  • Cream the first three ingredients. Add egg, orange juice and orange rind. Mix thoroughly.
  • Sift flour, baking soda, baking powder, and salt together. Blend until smooth. 
  • Stir in walnuts.
  • Shape into rolls about 1 1/2 inches in diameter. Wrap in plastic wrap. 

(I always square the rolls up at this point so that we'll have square cookies)
  • Refrigerate for several hours or overnight. 
  • Slice about 1/4" thick and place 2 inches apart on a very lightly greased cookie sheet or one lined with baking parchment. 
  • Bake in 350 degree oven for 10-12 minutes or until lightly browned on the bottom.
  • Cool completely before frosting

ORANGE-BUTTER FROSTING

3 tablespoons softened butter
2 1/2 cups powdered sugar
1/2 - 1 teaspoon grated orange rind (or whatever you will get from one medium orange)
3 tablespoons orange juice or enough to make a smooth, spreadable frosting
semi-sweet chocolate

Cream butter. Alternate adding powdered sugar and orange juice. Blend thoroughly after each addition.
Frost the cookies and garnish with a bit of grated chocolate.

At this point my two children would come running for their "lickum stick", and each of them grabbed one of the mixer blades and "cleaned" the bits of frosting stuck to the blades.  

Enjoy this beautiful week, and have a wonderful Thanksgiving!

Don't forget to send your cookie recipes to my email address: 2strings@gmail.com


Sunday, November 24, 2013

Cookie Exchange Recipes #1


To share your recipes here, send them  to klee2strings@gmail.com
Don't forget to tell us why the recipe is special. Attach a photo to the email if you have one.
All recipe posts can be seen on the right side of this blog under the heading, "Holiday Cookie Recipe Exchange".




Gaynelle is the first to send in her favorite cookie recipe. Thank you so much, Gaynelle! These raisin filled cookies sound scrumptious.



"I think, of all my cookie recipes, this is my favorite. It is a Holiday Season favorite of ours, a Christmas Cookie made with dear memories of a precious patient.Her family would always bring us a big platter of these cookies during the Holiday Season. I always think of her, and it has been many years since her passing, as she would say,"My name was Carr and I married a Ford" and we would all laugh and eat cookies together.She was a special lady. Her daughter gave me the recipe many years ago as a gift, and I cherish it.This recipe was their grandmother's, so it is very, very old."  from Gaynelle

RAISIN FILLED COOKIES

Dough:

3 cups brown sugar
1 cup Crisco Shortening
2 eggs
1 cup milk
Cream together and add:
2 teaspoons baking soda
3 teaspoons Cream of Tartar
6 cups flour

Mix all together. This makes a lovely, soft, brown dough. Refrigerate at least 30 minutes or more before rolling out. I roll out just small batches at a time. (This also makes just wonderful, plain sugar cookies)

Filling:

1 box of raisins (I prefer the dark brown ones) Cover with water and add sugar to taste, I like mine sweet. Simmer till done, use flour to thicken. (Use a couple spoons of flour to make a paste, drop in the hot raisins, and stir till nice and thick. Cool filling. Cut out the rolled dough. I usually just use a glass, and dip the rim in flour, then cut out my circles. Works great for a cookie pattern. Pinch the edges of the cookie together after you put about a TBSP of filling in it, use the amount you want, or use a fork and dip the tines in flour, press all around the circle of the cookie if you want them to be fancy.
Bake at 375 degrees for 10-15 minutes. Reduce heat to 350 degrees if the cookies seem too brown. I use Pam spray on my cookie sheets.


This wonderful peanut brittle poem was also contributed by Gaynelle. 
She says, "I love recipes in poetry form..."


CHRISTMAS PEANUT BRITTLE
by Myrna Skousen

When it is Christmas candy time,
or any time of year,
This peanut brittle recipe
Becomes especially dear.
You add to one large cooking pan
Two cups of sugar if you please--
One cup white syrup, 1/2 cup of water too
And blend with gentle ease.

A dash of table salt,
When it is added too,
Will mean that you have reached the point
When you must cook the brew.
So cook it to the soft crack stage
And when it's time to add
Two tablespoons of butter
And the peanuts to your pan.

It takes one pound of peanuts
That you've purchased in the shell (2 cups raw)
And shucked yourself ahead of time
To make this turn out well.
With all the ingredients in the pan
You cook until it's brown,
And take your pan from off the stove---
Your candy's almost done.

Stir in one TBSP soda and one teaspoon vanilla,
Pour on a buttered sheet,
And let it harden as it will.
Then break in chunks your treat.
The rest comes very naturally
Just eat to suit your will,
And have a Happy Holiday
That's peanut brittle filled.




A Holiday Cookie Recipe Exchange Party!



It's almost time to start baking for Christmas. My freezer is stacked with butter, the sugar container is full, I've stocked up on chocolate, and all is ready to go. The fragrance of cinnamon and spice and everything nice will fill the house with a holiday spirit and I'll be turning up the volume on the Christmas music and doing a little dance as I mix, roll, cut, and frost several batches of our holiday favorites.

I do hope you'll join me!

Just send your family's favorite cookie recipes to my email address: klee2strings@gmail.com. Please tell us a bit about this recipe - where it came from, what it means to your family, whatever makes it special. Attach a photo or two to the email, if you'd like.

I'll post as many as I can whenever you send them. This is so exciting! I love cookie exchanges!

I'll start.

These gingerbread cookies are a big favorite in our family. It all started with a gift. Long ago, very long ago, in fact, when I was the young mother of a toddler, someone gave me a set of Christmas cookie cutters. Shortly afterwards I happened upon this recipe and that was the end of that! I've tried several different recipes over the years, but we always go back to this one.

Gingerbread Cookies 
The number of cookies will depend on how large you make them, but this recipe makes a LOT of cookies!

1 c. butter
1 c. sugar
1 egg
1 c. dark molasses
2 T. vinegar
5 c. sifted flour
1 1/2 t. salt
2 t. ginger
1 t. cinnamon
1 t. cloves

Cream butter; add sugar gradually. Bean in egg, molasses and vinegar. Blend in sifted dry ingredients. Chill. Roll  1/8 to 1/4 inch thick on floured surface; cut into desired shapes. Place on greased cookie sheets or on cookie sheets lined with baking parchment. Bake at 375 degrees F. for 5 to 15 minutes depending on size and thickness of cookie.

Decorate with icing and candies.

Icing Recipe

2 c powdered sugar
2 large egg whites
1/4 t. cream of tartar
3 to 4 t. warm water

With electric mixer, blend the ingredients on low speed, then beat on high speed for 8 to 10 minutes, or until the mixture holds a stiff peak. If icing is too thick, add a little more water ( 1/4 teaspoon at a time). You want it to hold peak but not be so stiff you can't push it through a decorating tip.

I can't wait to read your recipes!













Wednesday, November 20, 2013

A New Baby, New Blankets

A new great-niece (or is it grand-niece?) will be added to our family in March! It's baby project time at my house!

This little crocheted blanket is one of the items still in progress. Does any crafty person have only one project going at a time? I certainly don't know any who do.

Back to the crocheted blanket. It's been in the works for months! I started in September because I knew it would take forever to finish. The pattern is lovely, but works up very slowly, and I only crochet when I can squeeze it in between other things. Lots of other things! This is what I've accomplished so far. I love this crocodile stitch! The blanket is thick and soft and warm. I'll post a photo when it's totally finished.



With baby on the mind, my newest pattern is another baby blanket. What else?


Babies love the feel of smooth satin, and flannel is soft, warm, and lightweight. I have made many little satin bound flannel baby blankets over the years, and moms are constantly telling me, "This is the one." This is the one that the child wants to cuddle with; it's the one that gets dragged everywhere and becomes tattered; it's the one that can't be replaced and causes tears when it has to be taken away just for washing. 

I've always wanted to make a pieced blanket with satin ribbon, and this just seemed to be the right time to experiment. I really love this one! I took it out to the park behind my house and took a ton of photos!  In fact, I love this blanket so much that I'm having a hard time with the thought of sending it to California. I've already put aside a few items for a future great-grandchild (well in the future) and I do want to put this one into that pile. I might have to make another. Oh my! Heaven forbid! More sewing? (giggle, giggle)

There were some scraps left over and I had an extra package of binding, so I cut a 15" square and bound it with satin to make a little snuggly. The snuggly is small enough to stuff into a diaper bag when there isn't room for a big blanket and it may solve the washing the blanket issue. I may make a bib or two as well, and I can use leftover ribbon to create a taggy. This could turn into a whole set of odds and ends.

Check this one out at my pattern store. The pattern is truly loaded with detailed instructions for every single little step and tons of photos. I tacked on the tutorial for binding with satin as a little (10 page) extra. 

Now, off to the next project. I think that January silhouettes are calling my name!

Happy Stitching!

Saturday, November 16, 2013

Tutorial: Satin Binding on a Baby Blanket

One of my friends is about to become a first time grandmother. She's a quilter and has been sewing like crazy. She knew that I was making a pattern for a baby blanket with satin binding and begged me to show her how to attach it. This tutorial is for her and for all of you who have wondered how to make the binding look neat and professional.

The puppy applique will be found in my Craftsy pattern, “Doggy in the Window” baby blanket.

Finished Measurements: Approximately 34" x 40"

Materials:
·      2 yards of baby flannel
·      1 package of satin blanket binding
·      matching thread

Preparing the Blanket for Binding
1. Prewash two yards of baby flannel in warm water. Prewashing is essential because the flannel will shrink a lot.

2. Press the flannel and cut it in half.

3. If you are adding an applique, do it now, before you put the front and back pieces of fabric together.

4. Lay the two flannel pieces wrong sides together on a cutting mat. The right sides of the fabric will be facing out.

5. Cut through both layers with a rotary cutter to square up the sides. You can usually get a rectangle of about 34” x 40”.

6. Pin the pieces together and stay-stitch around the outside edges of the flannel. You could zigzag or serge the edges instead if you like.

About the Binding

Satin blanket binding usually comes in package containing 4 3/4 yards of 2-inch single fold satin. It is found in most fabric stores on the same display case that contains rickrack, seam binding, and bias tape.

When you examine the bias tape you’ll see that one folded side is slightly wider than the other.

This wider side will go on the back of the blanket.


The cut ends of the binding fray very easily, so care will need to be taken to prevent your binding fraying apart at any seams.
                                                    
Attaching the Binding

1. Lay your unbound blanket on a flat surface. (I use an ironing board.)

2. Open the binding and slid it under one side of the blanket. Make sure the wider side of the binding is against the back of the blanket. Leave about an inch of binding overlapping the corner.



3. Snug the blanket right up against the fold all along this side.

4. Fold the blanket binding up and over the front of the blanket. Pin in place.


5. Set your machine to make a wide zigzag stitch. On my machine the width was set at 5 and the stitch length was 1.4.

6. Do not start stitching right at the corner. Begin about 6 inches in from that. You will need to keep that much the binding unattached for creating a neat corner seam later on.


7. Overlap the zigzag stitch so that it falls partly on the satin and partly on the flannel.

8. Stitch all the way up to the next corner. Lift the needle and cut the thread.


9. Open the binding. Fold at a right angle so that the blanket edge lies snugly up against the fold down the center of the binding.


10. Align the binding on the back first. Fold it into a neat, mitered corner that comes exactly to the edge of the stitched binding. This is really quite easy, but you may need to manipulate it a bit to get it just right. Pin in place.


11. Turn the blanket to the front and lay on a flat surface. Once again, tuck the blanket edge right up against the fold of the binding and pin in place all along the edge.


12. Fold the front segment up to make a mitered corner like you did on the back. Make sure that the front and back folds are in exactly the same place on the corner. Again, this may take a bit of maneuvering. Pin.

13. Begin sewing at the top of the mitered edge. Backstitch a few stitches, then sew forward to the edge of the binding. Make sure your stitches overlap both edges of the binding. If the front and back folds are aligned, the stitches will catch both sides of the back fold just like they do on the front.


14. Turn the blanket and stitch down the next side in the same way you stitched the first side.



15. Continue in this manner stitching sides and turning corners until you reach the last unfinished side. You will be putting a hidden seam in this last corner after you attach the two ends of the binding.

16. Stitch along the fourth side until you are about 6 inches from the end. Backstitch, cut the stitches and place the quilt on a cutting mat.



Note: You will be connecting the two ends of the binding, the end on the first side you attached and the end on the last side you attached.

17. Fold this last section of binding back out of the way so you can work with the binding on the side that you first attached to the quilt.

18. Make sure the blanket edge is snugged up against the fold in the binding. Now, cut the end of the binding 1/4 inch beyond from the side of the blanket with a rotary cutter.

19. Fold this segment of binding out of the way and trim the remaining edge 1/4 inch beyond the side of the blanket.

20. Open up both ends of the binding. Bring the cut sides together and pin.

21. Stitch the ends together with a 1/4 inch seam. Use a zigzag stitch to finish the edge so that it won’t fray out in the laundry after it’s all finished. Press the seam to one side.

22. Working on the last side you added binding to, pin the binding in place. The seam will fall exactly on the edge of the blanket.

23. Zigzag stitch the rest of the binding on this side of the blanket. Start where you left off with a backstitch and sew to the end in the same way you stitched to the corner edge on the other three corners.

24. Open the binding and fold it to miter the corners exactly like all other corners. The only difference is that this time a seam will be tucked away on the inside.

25. Miter the corners as before and pin.


26. Stitch the mitered folds, turn the blanket and stitch along this final stretch back on the first side of the blanket that you worked on.


27. Sew right up to and just over the beginning zigzag stitches. Backstitch.

Cut the threads and your blanket is beautifully bound with perfect stitching on the front and on the back!



Happy Stitching!!