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1  KNITTING / Knitting: Discussion and Questions / Craft Yarn Council Instructor Certification on: February 13, 2011 12:29:46 PM
Has anyone taken the Craft Yarn Council's instructor certification course for knitting or crochet? I am thinking of taking the correspondence program so I can teach at work but I'd love to hear about someone else's experience before spending the money!
Thanks Smiley
2  OCCASIONS AND HOLIDAYS / Baby Showers And Gifts For New Babies / My first diaper cake on: September 17, 2010 06:28:35 PM
My niece is having a baby shower on Sunday for her new baby Wyatt. She requested diapers since everyone is giving her clothes. I figured that a diaper cake would be a lot nicer than sticking a bow on a box of diapers. I have to admit, I thought it might be hard to make but it's definitely easier to make than decorating a regular cake. Here is the final result:

I used Huggies Pure and Natural diapers and used Size 2 since he outgrew newborn diapers after the first week.
I'm sure this is a cake that little Wyatt will get a lot of use out of in the future Smiley
Thanks to everyone who has put up tutorials and helpful hints on how to assemble these. I used a lot of advice from previous posts to make this. Thanks for the inspiration!
3  COOKING / Recipes and Cooking Tips / Jam disaster turns into a jam save! on: July 21, 2010 12:07:22 PM
I made some blackberry jam from the wild berries growing all around our house. They are so tasty and you can practically make jam for free when you don't have to pay for fruit!

Everything was going great until one of the batches just didn't turn out- it was sloppy. I was going to try to pass it off as ice cream sauce (lame I know but it was a moment of weakness!) until I went searching for a solution. On the Bernardin site (www.homecanning.com) they listed this as a solution for jam that didn't gel:

 For each 1 cup (250 ml) product, measure:

2 tbsp (30 ml) granulated sugar,
1 tbsp (15 ml) water and
1  tsp (7 ml) BERNARDIN Fruit Pectin.
 In a large, deep stainless steel saucepan, whisk fruit pectin into water. Stirring constantly to prevent scorching, bring to a boil. Stir in the measured jam and sugar.
 Stirring constantly over high heat, bring to a full rolling boil; boil hard 30 seconds. Remove from heat; skim foam, if necessary.
 Ladle into hot sterilized jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles. Wipe jar rim removing any stickiness. Centre new SNAP LIDS on jars; apply screw bands securely until fingertip tight. Heat process 5 minutes in boiling water canner.

I gave it a try and it worked GREAT! You'd never know that it was a jam disaster and it saved all my hardwork. It's nice to know that you have options to fix your jam in case of emergency!
4  COOKING / Dessert / Cherry Vanilla Ice Cream for Canada Day! on: July 01, 2010 10:09:16 AM
I was trying to think of a nice treat for Canada Day (that is red and white of course!) and thought that homemade Cherry Vanilla ice cream would hit the spot! Homemade ice cream is so easy to make and tastes so good! Here's the recipe:

Basic Vanilla Ice Cream
NOTE:This makes 2 batches of vanilla ice cream in a standard size ice cream maker! You can half the recipe if you want.

4 cups of whole milk
1 3/4 cups of sugar
3/4 teaspoon of salt
2 tablespoons of vanilla
4 cups of whipping cream

Heat half of the milk until just lukewarm. Add the sugar and salt. Stir until dissolved then add the remaining milk. Chill thoroughly.(I usually chill it overnight) Just before freezing add the vanilla and whipping cream. Stir well then follow the instructions for your ice cream maker.

You can take this basic recipe and make any type of ice cream that you'd like.  If you want to make orange ice cream you can use frozen orange juice concentrate. Thaw the can of juice and add about 1/2 of the can to a batch of vanilla before you put the mix into the machine. Do NOT dilute the juice with water. The concentrate will add all the flavour without ruining the ice cream mix. It will taste similar to a creamsicle! Add some drained crushed pineapple (in light syrup) and you'll have the best orange pineapple ice cream ever!
You can puree any type of fruit (adding about 2 tablespoons of sugar per cup) to flavour your ice cream. Adding the sugar is important for any fruit (pureed, sliced or whole fruit) added to ice cream. Always add any addition of fruit or other items (chocolate chips, nuts etc.) when the ice cream is frozen but still soft unless instructed otherwise by the manufacturer of the ice cream maker.  Remember to store it in a freezer safe container.

One batch of basic vanilla ice cream
One jar of maraschino cherries

Add one jar of well drained maraschino cherries to the basic vanilla mix after the ice cream is almost done or when your ice cream maker's instructions say to add optional ingredients.

Have a Happy Canada Day and enjoy the recipe!

5  CROCHET / Amigurumi: Completed Projects / My Ugly Monster on: April 03, 2010 05:49:24 PM
I was totally inspired by the Ugly Bunny Pincushion project I saw on the site. I decided to try to make my own pink bunny but once the little guy was almost done I thought he looked great without the ears. So, I left him ear-less and couldn't be happier with my new Ugly Monster!
Thanks to the Craftster member who posted the Ugly Bunny Pincushion... the instructions were great. Thanks for the inspiration!

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