Thursday, October 23, 2008

Socks on Circular Needles

LOL Does not work for me!

I have all the supplies, the book, beautiful Harmony wood needles from Knit Picks ( in sizes 1, 2, 3 and 4 with 40" cables. Sat down with two different color yarns just like the book said and started juggling needles, cable, yarn, tails, and everything else within arm's reach. This is not easy to do. Just look at this tangled mess I pulled out of my tote.

I struggled through and was determined to at least finish the two little socks I had started. First, I found the ladders. Big, wide ladders.

Then, I found THE hole.

Put everything back in my tote bag and went to my stash closet for that pretty variegated purple and red yarn I bought on clearance from Knit Picks last year. Ah, my beloved DPNs. When I first started with them last year I just knew that I would poke an eye out. Now they are like a long lost friend.

I WILL pick up the circular needles try 2 socks at a time again. At a later date. A much...much later date.

Wednesday, October 22, 2008

Another Baking Day

Cherry Pie! Homemade from frozen Colorado tart cherries. I remembered to take a photo before eating all of it. Not that "I" am the person who eats all of the pies. I do have a bit of help...

Cherry Pie

1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
4 teaspoons butter
3 cups tart cherries
1/4-1/2 cup water

Preheat oven to 425 degrees. Stir together sugar, flour, and cinnamon. Pour water over cherries and add almond extract. Pour dry mixture over cherries and stir. Pour into 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges, and crimp. Put one or two vents in the crust. Bake on lowest shelf for 30 to 35 minutes.


Cover with strips weaving into a lattice. Bake the same temperature and time.

OR do what I do:

Roll out that bottom crust way larger than needed for the pie plate. Center in 9-inch pie plate. Pour cherries into shell. Dot with butter. Fold edges of crust over filling. Bake at the same temperature and time.

Monday, October 20, 2008

I Baked a Pie

I had every intention of taking a picture of it to post here. Alas, I was too late.

Buttermilk Pie

2 cups sugar
1/2 cup butter
3 rounded tablespoons flour
3 eggs, beaten
1 cup buttermilk
1 teaspoon vanilla
dash or two of nutmeg

Cream butter and sugar. Add flour and eggs. Beat well. Add buttermilk, vanilla, and nutmeg. Pour into a 9-inch unbaked pie shell. Bake at 350 degrees for 45-50 minutes.

DON'T buy frozen pie shells!!! You have a delicious filling so make a crispy crust.

Pie Pastry

2 1/4 cups flour
1 teaspoon salt
1/2 cup shortening, chilled
2 tablespoons butter, chilled
5-6 tablespoons cold water

(Actually, I use pure lard...1/2 cup plus 2 tablespoons. AND it always takes more than the 5-6 tablespoons cold water for me. Just keep adding water until everything binds together.)

Spoon flour and salt into a bowl. Cut in shortening and butter (or lard) until particles are size of small peas. Add water a tablespoon at a time until all particles are moistened. Watch dough closely as overmixing will result in a tough crust. Chill in refrigerator for 15 minutes (or longer). Half and roll to 1/8-inch thickness. Ease into pie plate. Trip and crimp edges. Fill and bake as desired. If you are baking a fruit pie, roll second half out and cover filled crust. Crimp edges. Slit top for vents and bake as directed.

For cream pies, bake empty pie shell at 450 degrees for 8-10 minutes.