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1  Easy Fruit Pie Squares in Dessert by spaghetti on: December 16, 2007 08:21:50 AM

1.5 cups Crisco
3 cups sugar
6 beaten eggs
1.5 tsp vanilla
3.5 cups flour
1/4 tsp salt
1 cup oats
2 cans pie filling (21 oz each) -- I used one apple and one cherry

Beat shortening and sugar well. Add eggs, vanilla, flour, salt, and oats. Split dough into 2 equal portions. Place 3/4 of each portion in a foil lined and greased 9x9 inch pan, and spread out evenly. (Dough is sticky and may be hard to work with.) Spread with pie filling and top with spoonfuls of the remaining dough mixture... it will spread out during the baking time. Bake 375 degreesF for 40-45 minutes, until top is lightly browned.  Cut into squares.

These are great for potlucks -- you can make them a few days ahead of time and they will stay moist if they're well-wrapped.  They also mail very well!  I can get 16 large squares or 36 small squares from each pan, but you can also bake them in 9x13 inch pans for a thinner cookie if you need to serve more people.  (Start checking for doneness at about 25 minutes.)  Enjoy!
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2  Re: Peach Gelato in Dessert by spaghetti on: August 18, 2007 02:34:39 PM

I just made this and it's AWESOME.  Mine made a lot, I'd say at least 8 cups.  I didn't measure the peaches exactly -- there was a stall at the farmers' market that was selling overripe peaches, $1 for a bucket of about 5 lb, and I used about 3/4 of it.  Maybe 12-13 peaches total, but I had to cut away a lot of bruised spots, so I'll count it as 9.  Wink  I used 1/3 cup sugar and a 6oz container of nonfat plain yogurt.  I think it was too much for my food processor, so I ended up blending it in batches.  I used 1/3 of the peaches, 1/2 of the sugar, and 1/2 of the yogurt in each of the first 2 batches.  Then I stirred in the final 1/3 of the chopped frozen peaches to give it a little more texture.  I am so excited for this!  (Thanks again for posting caffeine-fiend!)
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3  3 Rs Tote Bag Set in CHALLENGE 20 ENTRIES by spaghetti on: August 04, 2007 05:12:04 PM
So...the 3 Rs used to be "reading, writing, and 'rithmetic"...but we know what they mean now!

And each bag has a picture on the back:

One's a tree, one's the earth, and the last is a "peacycle" sign.

I really had a great time with this -- it was the first stencil that I'd made since doing potato prints in elementary school.  And after making that comment to someone the other day...I had to work potato prints into the project.  So I made a stamp out of a potato for the hearts and stars.  I made my own stencils for the pictures (free-handed the continents though).  I used storebought letter stencils and also storebought totes.  Definitely going to do more stenciling -- I'd like to make a nonblobby version of the peacycle sign and also stencil some slogans that I thought up but couldn't fit onto these bags.  Thanks for looking!
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4  Yummy Roasted Green Beans in Vegetarian / Vegan by spaghetti on: July 29, 2007 07:03:21 PM

I bought lots of green beans at the farmers' market yesterday.  So here's what I came up with, inspired by Cook's Illustrated magazine and a recipe that I came across online and have since lost.

1 to 1.5 lb fresh green beans, trimmed
1-2 T oil (prefer olive, but canola is fine too)
1/2 fresh lemon
2 cloves garlic, minced
1/4 cup sliced almonds
salt and freshly ground pepper to taste

Preheat oven to 450F. Line a cookie sheet with aluminum foil (optional but makes cleaning up a zillion times easier). Put the beans on the cookie sheet in a single layer and toss with the oil. Sprinkle with salt and pepper. Roast for 10 minutes, then stir. Return beans to oven for 6-8 minutes. Meanwhile, use a vegetable peeler or lemon zester to zest the lemon. Mince the lemon zest and put into a small bowl. Juice the lemon into the bowl, add the garlic and stir. Take beans out of oven, mix gently with the lemon-garlic sauce, and sprinkle with almonds. Roast for another 6 minutes until beans are wrinkly and lightly browned. Let cool for about 5 minutes before serving to allow flavors to blend.

Next time I make this, I may try using thin slices of lemon rather than the zest and juice.

And as for the other half-lemon (because I hate recipes that create odd leftovers...), I slice it thinly to add to glasses of cold water, or juice it and combine with water and sugar to make a glass or two of lemonade.  Or I zest and juice the whole lemon, and mix half with olive oil, salt, pepper and a little bit of minced garlic and fresh basil for salad dressing.  (Any other ideas are welcome!)
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5  Re: 50 Wash Cloths-along (now with MORE patterns!) in Knitalongs by spaghetti on: July 24, 2007 09:17:04 PM
kbauer -- your cloth looks great, and it's coming along so fast!

Here's mine: (and I'm proud too! Cheesy)

Next up: either an "icy" Grr (since I've still got a LOT of the blue-and-white variegated yarn) or the Papillon Cloth.  I've got a sweater to finish, but these cloths are addictive!
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6  Re: 50 Wash Cloths-along (now with MORE patterns!) in Knitalongs by spaghetti on: July 21, 2007 02:01:35 PM
WCX -- Definitely hope that your Dad is getting better!

And now (as promised) my Grandmother's Favorite, and the beginnings of a garterlac cloth:

So far so good -- it's basically a combination of short rows and picking up stitches.  The pattern's clear and well-written thankfully, too.  Hopefully I'll have it done within a couple of days and can post FO pics!
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7  Re: 50 Wash Cloths-along in Knitalongs by spaghetti on: July 18, 2007 04:19:49 PM
Tajhia, your cloths look great!  Here's one that I've made (the Yvonne's Double Flower Cloth from WitchCatXteen's list):

This pic shows the yarn color better:

It's bigger than I thought it would be, about 7.5" in diameter.  It was my first Magic Loop project, and I definitely recommend ML over DPNs because there are 128 stitches on the last row (and I've got a hard enough time keeping stitches on DPNs...)
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8  Re: 50 Wash Cloths-along in Knitalongs by spaghetti on: July 11, 2007 08:15:31 PM
Thanks for posting the list of patterns!  Here's one of my favorites, just garter stitch on the diagonal with an eyelet border.  I'm not sure that I'll make 50 cloths, but I'll definitely be making a few.  I use them as dishcloths and mine are worn out.

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9  En Fuego! (A Saturday Market Bag) in Knitting: Completed Projects by spaghetti on: June 18, 2007 11:46:48 AM

The basics: Saturday Market Bag using the 2-strap, no-bottom-seam modifications by disdressed.  Instead of the garter stitch edging, I crocheted 1 rnd of sc and 2 rnds of dc, then picked up stitches for the garter stitch straps, which I joined using a 3 needle bindoff. And I crocheted a flower using this tutorial. (She notes that her European "dc" is an American "sc".)  I had a hard time seaming the sides of the bag and I messed up the join on the handles (uh, hence the crocheted flower) -- next time I'll probably do the 3 needle bindoff at the top of the handles where it's less noticeable, sew the straps to the bag (ugh), or learn kitchener stitch.

My bag is smaller: about 9" tall and 12" wide, unstretched, not counting the handles. It stretches like crazy but I haven't put anything heavy in it yet to see just how much.

I used about 165 yards of Rowan Linen Print in Blush (the yarn's been discontinued).  The stitch pattern in the colorway that I used makes me think of flames.  (Plus the weather's been superhot and I just wasn't inspired by my heavy wool WIPs.)

And one gratuitous closeup of the flower Smiley
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10  Spicy Basil Bean Dip in Vegetarian / Vegan by spaghetti on: June 16, 2007 08:43:21 PM

Spicy Basil Bean Dip (modified from this recipe)

1 head garlic
1 15 oz can white beans, drained and rinsed
3 T oil (preferably olive, but I used canola)
2 1/2 tsp red wine vinegar
1/4 tsp salt
1/4 tsp cayenne pepper (this is spicy, you can use less if you'd like)
1/4 cup fresh basil (I never actually measure this)

Peel the garlic and slice the end off of each clove. Place the garlic into a saucepan of boiling water for 5 minutes, then remove from heat and drain. Place all ingredients except basil into a food processor and process until smooth.  Slice the basil into strips as thin as possible and stir into the dip. (You can put the basil into the food processor with the other ingredients but then you often get big uneven pieces of basil.) Adjust seasoning as desired. Serve with chopped vegetables (carrots, red and yellow peppers, broccoli, cauliflower) and pita chips or bagel chips.

I brought this to a potluck and it went over really well.  It's also a great change of pace from hummus!
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