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1  Re: A Paracord wrist strap in Trinkets and Jewelry: Completed Projects: General by hat-and-bag-lady on: May 23, 2017 11:33:31 AM


It also works well with Rat-Tail Cord.
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2  A Paracord wrist strap in Trinkets and Jewelry: Completed Projects: General by hat-and-bag-lady on: May 23, 2017 11:01:40 AM
[Moderator, if you feel this is the wrong category, you have my permission to move it.]



I had seen several of these, and thought them attractive; the price, not so much.
I decided that since I thought myself to be crafty, I would try to make one.
Online, there are lots and lots of different instructions for how to make Paracord _____.
I chose this one.
http://www.instructables.com/id/How-to-make-a-paracord-wrist-lanyard-using-the-cob/?amp_page=true
(I don't have the copyright for listed instructions)

I had the notion that they were very difficult. The above link makes the shown picture very quickly. (I might even go so far as to call it "stupid-easy".) And the end result is just as attractive as the store-ones.

What do you think, Craftsters and guests?
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3  Patchwork Drawstring Bag in Purses, Bags, Wallets: Completed Projects: General by hat-and-bag-lady on: May 10, 2017 06:56:04 AM
I first borrowed this book from the local library:


I had been skimming through it, and it's written in a friendly, chatty style. I'm not a quilter, but was looking for anywhere that might have a bag. (I think I saw in the index that this had a bag in it.)

Anyway, I found out how much fabric was required, and went and bought it. (Yes, I prob'ly had enough to make it, but a new reason to buy fabric isn't to be passed by.)

I saw a fun patterned corduroy, and brought that, for the contrast, I bought a pink cotton/poly blend.

It took a day to do, but, it turned out nicely:

What do you think, Craftsters and guests?
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4  Re: *TUTORIAL* Morel Grocery Bag 5-piece (MEGA-PIX) in Purses, Bags, Wallets: Completed Projects: General by hat-and-bag-lady on: March 30, 2017 03:38:38 PM
M'kay: so, I decided to make another.
I thought I was being really clever and using a Shower curtain as the material for this. Now, my advice is: DON'T  Undecided  It seems as though it'd be a great idea: however, it's not the best material for a bag. (It is possible it was only the one I tried.) It is actually loosely woven; so, it's a really difficult material to sew.

Anyway:
I also thought it might be a good idea to attempt to do what I'd mentioned above^.

Before I get into the challenges involved, here's a picture of the end product:


I remeasured the pattern pieces, and set them out:

As soon as I started cutting, I could tell that the shower curtain was a bad idea. It tried to unravel from the first cut, and it didn't seem like a very sturdy material. But, I was determined, so I carried on.

I had shortened the bag piece and the handles. I also decided that since the bag-racks were going to be single layer, they could be smaller, too.

As instructed, I made the handles and the pocket. Then, I seamed 3 edges of each bag-rack piece. I added a light interfacing, and two pieces of stiff Velcro. (Hooky side)

As a precaution, I zig-zagged the whole main bag piece before even starting to sew it together.
Following the directions, I got the bag and side seams done. Then, I got started on the top part. I remembered to put the pocket on, but it's backwards. And, I forgot to add the bag rack tabs. So, I added light interfacing to the sides, where I was going to put the soft Velcro.

I finished the final side of the tabs, and just sewed them onto the sides.

After checking the length of the handles, I realized I might have made them too short.  I sewed on one inch, with a square and "X".  Even then, the handles are none-too-long. They're long enough, but ...
And, I figured out that the light interfacing and Velcro makes the folding slightly harder (not really bad, but slightly)


In spite of the challenges (that came about because of changes) I'm fairly pleased with it.


What do you think, Craftsters and guests?
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5  A new bag in Purses, Bags, Wallets: Completed Projects: General by hat-and-bag-lady on: March 28, 2017 04:08:18 PM
(Moderator, if this is in the wrong category, you have permission to move)

Kwik Sew 3526, as always.
The main bag body is made from a Table Cloth. (Bought new, and hasn't been used as a tablecloth)
The band and handles are a new, fashion fabric, the interior is a plain broadcloth. Down on the bottom is an elastic, in order to hold it when rolled.



All in all, I think it turned out quite good. (I'm not sure if it's "me", but, I'll see.)

What do you think, Craftsters and guests?
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6  Re: Black Midnight Cake in Recipes and Cooking Tips by hat-and-bag-lady on: January 27, 2017 06:39:29 PM


Hubby couldn't stand it: he frosted it, and cut into it.
 Smiley  Cheesy  Cheesy
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7  Black Midnight Cake in Recipes and Cooking Tips by hat-and-bag-lady on: January 27, 2017 10:24:37 AM

I got this recipe from a friend. it makes a beautifully moist, tasty cake.

Preheat oven to 350*F.
Grease and flour pan(s) (2 x 9" Square or Round. OR a 9x12 Oblong)

Sift together in a large bowl:
2 C. Flour
2 C. Sugar
2 tsp. B. Soda
1 tsp. B. Power
1 tsp. Salt
3/4 C. Cocoa powder

Beat in:
1 C. Milk
2 lg. Eggs
1/2 tsp. Vanilla
1/2 C. Oil
1 C. Black Coffee
(The first time I saw it made, my friend poured coffee right from the coffee maker into a measuring cup and right into the batter.)

Pour batter into prepared pan(s).
For Square or Round, bake 35-40 minutes
For Oblong, bake 40-45 minutes.
Test for doneness with a toothpick.

When baked, remove from oven, let stand 10 minutes -- etc., etc., etc.

(Sorry about the picture. It's actually an Oblong, but the picture looks like a small square.)
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8  My take on Mom's meatloaf -- with personal adjustments in Recipes and Cooking Tips by hat-and-bag-lady on: December 05, 2016 08:01:15 PM
I found this recipe in a "Taste of Home" magazine.
I use it fairly often. I, of course, adjust it to my family's tastes.
The original recipe is low-fat, & low-salt, but, with my adjustments, the recipe is (prob'ly) back to original fat and sodium,

Here is the recipe from "Taste of Home" website, with my notes added

1 egg white (2 whole eggs)
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
5 medium fresh mushrooms, finely chopped (we're not into mushrooms, so I skip)
1/2 cup seasoned bread crumbs (I use Minit Rice instead)
1/3 cup finely chopped sweet onion (I chop one whole onion into it)
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced (I use a small amount of minced jar garlic)
1 teaspoon dried sage leaves (I don't have it, so I skip)
1/2 teaspoon pepper
1/8 teaspoon salt
1 pound lean ground beef (90% lean) (I use 2 lbs)
Barbecue sauce, optional (I mix 1/4 - 1/2 C. into the mixture)
I also add 1 Tblsp Beef Flavour boullion dust (OXO soup flavour)

Directions:
Preheat oven to 350*F. Spray a loaf pan with cooking spray
In a large bowl, combine the ingredients. Mix very well. Press into prepared pan.
Bake, uncovered, at 350 for 40-50 minutes or until no pink remains and a meat thermometer reads 160. Let stand for 10 minutes before slicing.
Yield: 4 servings.



Leftovers can be refrigerated and sliced for sandwiches, or reheated for another meal.
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9  Spice Cake in Recipes and Cooking Tips by hat-and-bag-lady on: November 21, 2016 07:03:30 PM

I asked if he wanted another cake, or some muffins  Hubby asked for Spice cake. Carrot cake? No, Spice cake. Hmm -- I haven't a recipe for that ...
So, off to the cookbooks and recipe mags I go. Everything from "buy & make a box cake," to recipes that nearly require a pressurized kitchen.
Then, in the good ol' 5-Roses Flour cookbook I found this.
(Whew)
2 1/4 C. Flour
3 tsp B. Power
1 tsp. Salt
1 1/2 tsp Cinnamon
3/4 tsp. Ginger
3/4 tsp. Nutmeg
1/4 tsp. Allspice

2/3 C. Shortening
1 3/4 C. Sugar
3 Eggs
1 tsp. Vanilla
1 1/3 C. Milk

 Preheat oven to 350F.  Grease & flour pan(s). 2 round OR square, OR 1- 9X13 Oblong.
 Sift dry ingredients together including spices .
 In a large bowl, cream shortening and sugar. Beat in eggs and vanilla.
 Alternately add the dry ingredients and milk. (3 dry ingredient & 2 Milk additions)  combine lightly after each addition.
Pour batter into prepared pan(s)
Bake:
30-35 minutes for round or square
35-40 (or 45) minutes for oblong pan.
Toothpick test (insert toothpick in centre of cake. If comes out clean, cake done. If there's crumbs clinging, let it bake a couple minutes longer)
Let cool 5 minutes in pan. Slide knife around between cake & pan. Remove cake from pan. Continue cooling on rack.
Frost as desired.
(Hubby asked for Cinnamon Frosting. I added cinnamon to the softened butter, then made regular frosting recipe. Worked just fine.)


Enjoy.
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10  Pumpkin Pie (makes 2 pies) in Recipes and Cooking Tips by hat-and-bag-lady on: October 08, 2016 08:15:39 PM

Start with Pie Crust

Mum's Never-Fail Pastry
5 1/2 C. Flour
1 1/2 tsp. Salt
3 tsp. Baking Powder
1 lb. Shortening
1 egg
1 Tblsp. Vinegar

Mix flour, salt, and baking powder well. With a pastry blender, cut in shortening until the consistency of coarse meal with a few larger pieces.
Break egg into a measuring cup and beat slightly. Add vinegar. Fill to the three-quarter cup mark with cold water, and blend together.
With a fork, gradually stir in liquid mixture into flour mixture. Add only enough liquid to make dough cling together, and clean easily from the bowl.

Makes 3 Double-crust pies.

Roll out 2 pie shells. (The rest may be either used in 2 double-crust pies, refrigerated for a week or frozen for up to 3 months. Be sure to put "date-made" on whatever label you use)

Pumpkin Pie Filling

4 Eggs
1 1/4 cup Sugar (can use 1/4 C Brown Sugar, 1 Cup white sugar)
1 X 28 oz can Pumpkin
1 1/2 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp Nutmeg
1/2 tsp. Cloves
1 tsp. Salt

3 C. Milk (Evaporated gives the  best texture, but part evaporated or all fresh milk may be used)

Topping
2 C. Whipping Cream (or 2 envelopes Whipped Topping)
2 Tblsp. Sugar
2 tsp. Vanilla

Beat eggs in a large mixing bowl until frothy. Beat in sugar. Add pumpkin, cinnamon, ginger, nutmeg, cloves, and salt. Mix in.

Slowly mix in milk. Pour into pie shells. Bake on bottom shelf of 425F oven for 10 minutes. Turn down to 325F. Continue to bake until a knife inserted near the centre comes out clean. About one hour. Cool completely before serving.

Whip cream until stiff. Mix in sugar and vanilla. Spread over cooled pies before serving. Makes two pies.

Divide the circumference of a pumpkin by its diameter, and what do you get?
(Answer Pumpkin Pi.)
 Grin
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