FREE PATTERN Heaven Mini Baby Blanket
Materials: 4 balls Heaven
Size: approx. 24 x 24”
Gauge: 8 sts = 4” over g st. Needles: Size US 15 circular needle, 24” or longer.
With size 15 needle, loosely cast on 4 sts. Knit 2 rows.
Increase row: K2, *yo, knit to end.
Repeat increase row to 62 sts Work 1 row as: K1, k2tog, yo, knit to end.
Decrease row: K1, k2tog, yo, k2tog, knit to end.
Repeat decrease row until 5 sts remain.
Last decrease row: K1, k2tog, k2. Knit 1 row even.
Bind off. Weave in all ends.
ABBREVIATIONS: K = knit, P = purl, sts = stitch(es), g st = garter st, k2tog = knit 2 sts together, yo = yarn over.
Designed by Anita Closic
Sunday, June 21, 2009
baby warmers
1.15.2008
Legwarmies
Legwarmies
by Alana Dakos
These are the perfect cool weather accessory for the "little legs" in your life. I love to put my 2 year old in those cute short skirts and dresses for spring, but I worry about her little legs being too cold. These are great for chilly mornings because they are so easy to slip off when the sun comes out. She also wears them over tights for added warmth on an extra cool day.
Legwarmies are practical and a fun and funky fashion statement. You can knit them to match all your favorite outfits. They make great last minute gifts because it only takes a weekend to whip up a pair. Legwarmies stretch to fit most children from about 3 months to 3 years old. This yarn is wonderfully soft and warm against your little ones skin and, guess what moms, you can even machine wash them!
FINISHED MEASUREMENTS
Cuff Circumference: 5 inches unstretched, 10 inches stretched
Length: 9 inches (This measurement can be adjusted by lengthening or shortening St st panel.)
MATERIALS
Version A (Solid Color): Debbie Bliss baby cashmerino [55% Merino wool, 33% Microfibre, 12% Cashmere; 137yd/125m per 50g skein]; color: #600, Dusty Pink; 1 skein
Version B (Thin Stripe): [MC] Debbie Bliss baby cashmerino [55% Merino wool, 33% Microfibre, 12% Cashmere; 137yd/125m per 50g skein]; color: #503, Apple Green; 1 skein [CC] Debbie Bliss baby cashmerino color: #013, Grape; 1 skein
Version C (Wide Stripe): [MC] Debbie Bliss baby cashmerino [55% Merino wool, 33% Microfibre, 12% Cashmere; 137yd/125m per 50g skein]; color: #007, Magenta; 1 skein [CC] Debbie Bliss baby cashmerino color: #101, Off White; 1 skein
#1 set US #3/3.25mm double-point needles
Stitch Marker
Tapestry Needle
GAUGE
28 sts/36 rows = 4" in stockinette stitch
PATTERN NOTES
2x2 Rib (Worked over a multiple of 4 sts)
Round 1: [K2, p2] to end.
Every round is the same.
Elizabeth Zimmerman's Sewn Cast off:
(This produces a nice stretchy cuff that won't be too tight and cut off circulation!)
Cut yarn, leaving a long tail. Thread tail onto tapestry needle. Insert needle purlwise into first stitch then move it to be the last stitch on the final needle. It will then become the final stitch to be cast off. This gives a neater finish to the end of the round. Continue with the following instructions:
*Sew purlwise (right to left) through 2 stitches, leave the stitches on the needle. Sew knitwise (left to right) through the first stitch and then remove stitch from the needle. Repeat from * for the entire circumference. You will have one stitch remaining. Insert needle purlwise into last stitch and remove from the needle.
PATTERN
With [MC] loosely cast on 44 stitches. Divide stitches evenly between 3 double pointed needles. (15 stitches on needles 1 and 2, 14 stitches on needle 3.) Join into a round being careful not to twist your stitches. Mark first stitch for beginning of round. Work 6 rounds in 2x2 Rib.
Version A (Solid Color): Switch to St st and work until piece measures 8 inches from cast on edge. Work 6 more rounds in 2x2 Rib. Loosely cast off using Elizabeth Zimmerman's Sewn Cast off method.
Version B (Thin Stripe): *Drop [MC] switch to [CC] and work 2 rounds in St st. Drop [CC], pick up [MC] and work 2 rounds in St st. Repeat from * continuing in this manner until you have 35 stripes total ending with a [CC] stripe. Cut [CC] leaving a long tail to weave in the end. Pick up [MC]. Knit one round. Work 6 rounds in 2x2 Rib. Loosely cast off using Elizabeth Zimmerman's Sewn Cast off method.
Version C (Wide Stripe): *Drop [MC] switch to [CC] and work 4 rounds in St st. Drop [CC] pick up [MC] and work 4 rounds in St st. Repeat from * continuing in this manner until you have 17 stripes total ending with a [CC] stripe. Cut [CC] leaving a long tail to weave in end. Pick up [MC] Knit one round. Work 6 rounds in 2x2 Rib. Loosely cast off using Elizabeth Zimmerman's Sewn Cast off method.
FINISHING
Weave in ends using a tapestry needle. Block lightly.
By the way, my daughter has been wearing these a lot lately and they look super duper cute on her and everyone comments on them!
Posted by NeverNotKnitting at 10:47 PM
Labels: Legwarmies
Legwarmies
Legwarmies
by Alana Dakos
These are the perfect cool weather accessory for the "little legs" in your life. I love to put my 2 year old in those cute short skirts and dresses for spring, but I worry about her little legs being too cold. These are great for chilly mornings because they are so easy to slip off when the sun comes out. She also wears them over tights for added warmth on an extra cool day.
Legwarmies are practical and a fun and funky fashion statement. You can knit them to match all your favorite outfits. They make great last minute gifts because it only takes a weekend to whip up a pair. Legwarmies stretch to fit most children from about 3 months to 3 years old. This yarn is wonderfully soft and warm against your little ones skin and, guess what moms, you can even machine wash them!
FINISHED MEASUREMENTS
Cuff Circumference: 5 inches unstretched, 10 inches stretched
Length: 9 inches (This measurement can be adjusted by lengthening or shortening St st panel.)
MATERIALS
Version A (Solid Color): Debbie Bliss baby cashmerino [55% Merino wool, 33% Microfibre, 12% Cashmere; 137yd/125m per 50g skein]; color: #600, Dusty Pink; 1 skein
Version B (Thin Stripe): [MC] Debbie Bliss baby cashmerino [55% Merino wool, 33% Microfibre, 12% Cashmere; 137yd/125m per 50g skein]; color: #503, Apple Green; 1 skein [CC] Debbie Bliss baby cashmerino color: #013, Grape; 1 skein
Version C (Wide Stripe): [MC] Debbie Bliss baby cashmerino [55% Merino wool, 33% Microfibre, 12% Cashmere; 137yd/125m per 50g skein]; color: #007, Magenta; 1 skein [CC] Debbie Bliss baby cashmerino color: #101, Off White; 1 skein
#1 set US #3/3.25mm double-point needles
Stitch Marker
Tapestry Needle
GAUGE
28 sts/36 rows = 4" in stockinette stitch
PATTERN NOTES
2x2 Rib (Worked over a multiple of 4 sts)
Round 1: [K2, p2] to end.
Every round is the same.
Elizabeth Zimmerman's Sewn Cast off:
(This produces a nice stretchy cuff that won't be too tight and cut off circulation!)
Cut yarn, leaving a long tail. Thread tail onto tapestry needle. Insert needle purlwise into first stitch then move it to be the last stitch on the final needle. It will then become the final stitch to be cast off. This gives a neater finish to the end of the round. Continue with the following instructions:
*Sew purlwise (right to left) through 2 stitches, leave the stitches on the needle. Sew knitwise (left to right) through the first stitch and then remove stitch from the needle. Repeat from * for the entire circumference. You will have one stitch remaining. Insert needle purlwise into last stitch and remove from the needle.
PATTERN
With [MC] loosely cast on 44 stitches. Divide stitches evenly between 3 double pointed needles. (15 stitches on needles 1 and 2, 14 stitches on needle 3.) Join into a round being careful not to twist your stitches. Mark first stitch for beginning of round. Work 6 rounds in 2x2 Rib.
Version A (Solid Color): Switch to St st and work until piece measures 8 inches from cast on edge. Work 6 more rounds in 2x2 Rib. Loosely cast off using Elizabeth Zimmerman's Sewn Cast off method.
Version B (Thin Stripe): *Drop [MC] switch to [CC] and work 2 rounds in St st. Drop [CC], pick up [MC] and work 2 rounds in St st. Repeat from * continuing in this manner until you have 35 stripes total ending with a [CC] stripe. Cut [CC] leaving a long tail to weave in the end. Pick up [MC]. Knit one round. Work 6 rounds in 2x2 Rib. Loosely cast off using Elizabeth Zimmerman's Sewn Cast off method.
Version C (Wide Stripe): *Drop [MC] switch to [CC] and work 4 rounds in St st. Drop [CC] pick up [MC] and work 4 rounds in St st. Repeat from * continuing in this manner until you have 17 stripes total ending with a [CC] stripe. Cut [CC] leaving a long tail to weave in end. Pick up [MC] Knit one round. Work 6 rounds in 2x2 Rib. Loosely cast off using Elizabeth Zimmerman's Sewn Cast off method.
FINISHING
Weave in ends using a tapestry needle. Block lightly.
By the way, my daughter has been wearing these a lot lately and they look super duper cute on her and everyone comments on them!
Posted by NeverNotKnitting at 10:47 PM
Labels: Legwarmies
Friday, April 17, 2009
Instant Potato Soup
Cooking with Basic Food Storage: Delicious Instant Potato Soup Recipe
from PREPAREDNESS MATTERS by Kerri
I promised that I would provide more potato flakes recipes and this one's a keeper:
INSTANT POTATO SOUP
• 4 slices bacon, diced
• 1 medium onion, chopped fine
• 1 carrot, sliced fine
• 2 ribs celery, chopped fine
• 1 (10 ½-ounce) can chicken broth
• 2 ½ cups milk (or equal parts milk and cream)
• 1 ½ cups instant mashed potato flakes
• Salt and pepper
• 2 green onions, thinly sliced (optional)
Place the bacon in a 2-quart Dutch oven or saucepan and cook over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and set aside. Add onions, carrots and celery; cook over low heat until vegetables are soft, stirring occasionally.
Add chicken broth to the pot and bring to a boil. Remove from heat and add milk. Gradually stir in instant potatoes, blending smoothly. Season to taste with salt and pepper.
Gently heat soup to desired temperature; do not boil. Add more milk if soup seems too thick, more flakes if too thin. Serve topped with green onion and reserved bacon. Makes 6 servings.
Per serving: 152 calories (32 percent from fat), 5.4 g fat (2.7 g saturated, 1.7 g monounsaturated), 14.9 mg cholesterol, 7.9 g protein, 18.2 g carbohydrates, 1.7 g fiber, 480.5 mg sodium.
from PREPAREDNESS MATTERS by Kerri
I promised that I would provide more potato flakes recipes and this one's a keeper:
INSTANT POTATO SOUP
• 4 slices bacon, diced
• 1 medium onion, chopped fine
• 1 carrot, sliced fine
• 2 ribs celery, chopped fine
• 1 (10 ½-ounce) can chicken broth
• 2 ½ cups milk (or equal parts milk and cream)
• 1 ½ cups instant mashed potato flakes
• Salt and pepper
• 2 green onions, thinly sliced (optional)
Place the bacon in a 2-quart Dutch oven or saucepan and cook over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and set aside. Add onions, carrots and celery; cook over low heat until vegetables are soft, stirring occasionally.
Add chicken broth to the pot and bring to a boil. Remove from heat and add milk. Gradually stir in instant potatoes, blending smoothly. Season to taste with salt and pepper.
Gently heat soup to desired temperature; do not boil. Add more milk if soup seems too thick, more flakes if too thin. Serve topped with green onion and reserved bacon. Makes 6 servings.
Per serving: 152 calories (32 percent from fat), 5.4 g fat (2.7 g saturated, 1.7 g monounsaturated), 14.9 mg cholesterol, 7.9 g protein, 18.2 g carbohydrates, 1.7 g fiber, 480.5 mg sodium.
Chocolate-Peanut Butter No-Bake Cookies
No-Bake Cookies
2 tbs. cocoa
2 c. sugar
dash of salt
3/4 c. milk
1 t. vanilla
3/4 c. peanut butter
3 - 3 1/2 c. oatmeal
Mix cocoa, sugar, salt, and milk in saucepan. Bring to a boil and cook 3 minutes on medium.
Turn off heat and stir in vanilla and peanut butter.
Add cocoa peanut butter mixture to separate bowl with oats already in it. Mix well and drop by spoonfuls onto waxed paper.
Makes approximately 18.
Refrigerate until hard and enjoy!
2 tbs. cocoa
2 c. sugar
dash of salt
3/4 c. milk
1 t. vanilla
3/4 c. peanut butter
3 - 3 1/2 c. oatmeal
Mix cocoa, sugar, salt, and milk in saucepan. Bring to a boil and cook 3 minutes on medium.
Turn off heat and stir in vanilla and peanut butter.
Add cocoa peanut butter mixture to separate bowl with oats already in it. Mix well and drop by spoonfuls onto waxed paper.
Makes approximately 18.
Refrigerate until hard and enjoy!
Thursday, April 9, 2009
Sprouted Wheat Bread
Sprouted Wheat Berries
Makes: 2 cups
Ingredients:
1/2 cup raw wheat berries
Directions:
Place the wheat berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours.
Drain the wheat berries and rinse with fresh water.
Divide between two 1-quart jars. Cover with cheesecloth and secure with a rubber band.
Place the jars on their sides in a warm, dark place. Twice a day, rinse and drain the wheat berries with tepid water poured through the cheesecloth.
After 2 to 3 days, the wheat berries will sprout.
Refrigerate in a plastic bag for up to 3 days.
Grind in a food processor fitted with the metal blade. (I used my blender to grind the sprouted wheat berries) Do not overprocess; the berries should be chunky.
Sprouted Wheat Bread
Makes: three 8-by-4-inch loaves
Ingredients:
1/2 cup warm water (105° to 115°)
1 1/2 tablespoons (1 1/2 packages) active dry yeast
Pinch of sugar
Pinch of ginger
2 cups whole wheat flour (I'm using freshly milled red spring wheat)
1 cup nonfat dry milk powder
1 tablespoon salt
1 1/2 cups warm water (105° to 115°)
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups sprouted wheat berries, chopped
4 1/2 to 5 cups bread flour
Wheat germ, for sprinkling
Melted butter, for brushing
Directions:
Pour the 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.
In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the whole wheat flour, milk powder, and salt.
Add the warm water, honey, and 4 tablespoons butter.
Beat for 1 minute. Add the yeast mixture and beat 1 minute longer.
Add all the wheat berries
and the bread flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.
Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine-mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.
Place in a lightly greased deep container, turn once to coat the top, and cover with plastic wrap.
Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.
Grease three 8-by-4-inch loaf pans and sprinkle the bottom and sides with wheat germ.
Turn the dough out onto the work surface and divide into 3 equal portions.
Pat each portion into a rectangle and roll into a loaf shape.
Place, seam side down, into the prepared pans.
Cover loosely with plastic wrap and let rise until level with the rim of the pans, about 1 hour.
About 20 minutes before baking, preheat the over to 350°F and position a rack in the center of the oven.
Bake for 45 to 50 minutes, or until crusty and golden.
Brush the tops with melted butter.
Remove from the pans to cool on a rack.
Now it's time to enjoy the finished loaf of Sprouted Wheat Bread!
Here is the loaf with a couple of slices toasted. Mmmmmmm! I could make a meal of just this bread.
I asked my youngest son to taste this bread. He said "It tastes like oatmeal bread". That's a good thing. Both of my sons love oatmeal bread. It's one of the first breads I ever made in my bread machine and it's still one of their favorites. I think we may have a keeper. I know I like it!
Thanks for visiting The Bread Experience Bread-Baking Blog. Now, all you need to do is go make some bread for yourself.
We hope you enjoyed learning how to make this bread. Be sure to check back next time when we learn how to make a different type of breakfast bread.
--Cathy
Makes: 2 cups
Ingredients:
1/2 cup raw wheat berries
Directions:
Place the wheat berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours.
Drain the wheat berries and rinse with fresh water.
Divide between two 1-quart jars. Cover with cheesecloth and secure with a rubber band.
Place the jars on their sides in a warm, dark place. Twice a day, rinse and drain the wheat berries with tepid water poured through the cheesecloth.
After 2 to 3 days, the wheat berries will sprout.
Refrigerate in a plastic bag for up to 3 days.
Grind in a food processor fitted with the metal blade. (I used my blender to grind the sprouted wheat berries) Do not overprocess; the berries should be chunky.
Sprouted Wheat Bread
Makes: three 8-by-4-inch loaves
Ingredients:
1/2 cup warm water (105° to 115°)
1 1/2 tablespoons (1 1/2 packages) active dry yeast
Pinch of sugar
Pinch of ginger
2 cups whole wheat flour (I'm using freshly milled red spring wheat)
1 cup nonfat dry milk powder
1 tablespoon salt
1 1/2 cups warm water (105° to 115°)
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups sprouted wheat berries, chopped
4 1/2 to 5 cups bread flour
Wheat germ, for sprinkling
Melted butter, for brushing
Directions:
Pour the 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.
In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the whole wheat flour, milk powder, and salt.
Add the warm water, honey, and 4 tablespoons butter.
Beat for 1 minute. Add the yeast mixture and beat 1 minute longer.
Add all the wheat berries
and the bread flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.
Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine-mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.
Place in a lightly greased deep container, turn once to coat the top, and cover with plastic wrap.
Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.
Grease three 8-by-4-inch loaf pans and sprinkle the bottom and sides with wheat germ.
Turn the dough out onto the work surface and divide into 3 equal portions.
Pat each portion into a rectangle and roll into a loaf shape.
Place, seam side down, into the prepared pans.
Cover loosely with plastic wrap and let rise until level with the rim of the pans, about 1 hour.
About 20 minutes before baking, preheat the over to 350°F and position a rack in the center of the oven.
Bake for 45 to 50 minutes, or until crusty and golden.
Brush the tops with melted butter.
Remove from the pans to cool on a rack.
Now it's time to enjoy the finished loaf of Sprouted Wheat Bread!
Here is the loaf with a couple of slices toasted. Mmmmmmm! I could make a meal of just this bread.
I asked my youngest son to taste this bread. He said "It tastes like oatmeal bread". That's a good thing. Both of my sons love oatmeal bread. It's one of the first breads I ever made in my bread machine and it's still one of their favorites. I think we may have a keeper. I know I like it!
Thanks for visiting The Bread Experience Bread-Baking Blog. Now, all you need to do is go make some bread for yourself.
We hope you enjoyed learning how to make this bread. Be sure to check back next time when we learn how to make a different type of breakfast bread.
--Cathy
Whipped Topping -from instant nonfat milk
Whipped Topping (from back of Kroger Instant Nonfat Dry Milk box)
Mix 1/2 cup Kroger Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.
Mix 1/2 cup Kroger Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.
Tuesday, April 7, 2009
Chili & Cornbread
Marilyn’s Real Chili Bean Recipe:
Ingredients:
1 lb. lean hamburger 2 tsp. salt
2 c. dried pinto beans ¼ tsp. paprika
8 oz. can tomato sauce 1 ½ tsp. ground cumin
1 lb stewed tomatoes 1 T. oregano
2 T. oil 1 pinch chili pepper flakes
1 large onion (chopped) 3 T. chili powder
1 clove of garlic (finely chopped) 1/8 tsp. cayenne pepper
Directions: Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crock-pot. Sauté the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in small fry pan. Drain and add to crock-pot. Add chili sauce and 5 cups of hot water to crock-pot. Simmer in crock-pot at least 7 hours.
Better Than Jiffy Cornbread Recipe:
Grind: ½ cup of popcorn kernels to make ¾ cup cornmeal
Combine: ¾ c. cornmeal, 1 ¼ c. flour (I used whole wheat), ¼ c. sugar, 2 tsp. baking powder, ½ tsp. salt
Add: 1 c. milk, ¼ c. veg. oil, 1 large egg, beaten; stir until dry ingredients are moist
Bake: At 400 degrees F for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean
Ingredients:
1 lb. lean hamburger 2 tsp. salt
2 c. dried pinto beans ¼ tsp. paprika
8 oz. can tomato sauce 1 ½ tsp. ground cumin
1 lb stewed tomatoes 1 T. oregano
2 T. oil 1 pinch chili pepper flakes
1 large onion (chopped) 3 T. chili powder
1 clove of garlic (finely chopped) 1/8 tsp. cayenne pepper
Directions: Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crock-pot. Sauté the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in small fry pan. Drain and add to crock-pot. Add chili sauce and 5 cups of hot water to crock-pot. Simmer in crock-pot at least 7 hours.
Better Than Jiffy Cornbread Recipe:
Grind: ½ cup of popcorn kernels to make ¾ cup cornmeal
Combine: ¾ c. cornmeal, 1 ¼ c. flour (I used whole wheat), ¼ c. sugar, 2 tsp. baking powder, ½ tsp. salt
Add: 1 c. milk, ¼ c. veg. oil, 1 large egg, beaten; stir until dry ingredients are moist
Bake: At 400 degrees F for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean
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