Sunday, January 23, 2011

Chicken Wings Recipes

Spicy Barbeque Wings

2 1/2 lbs chicken wings
1/2 cup ketchup
1/4 cup lemon Juice
1/2 cup water
1 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp oil
1 tsp salt
2 Tbsp Worcestershire sauce
2 tsp Louisiana hot sauce
1/4 tsp cumin
1/2 tsp chili powder
1 tsp black pepper
2 garlic cloves - minced

In a large heavy saucepan, mix together BBQ sauce ingredients.
Bring to a boil, then reduce heat and simmer for 15 minutes. In
a frypan or wok, heat oil to 375F (190 C). Deep fry a few wings at
a time, until they are cooked through, about 10-15 minutes. Drain
fried wings on absorbent towel. when all the wings are cooked,
place them in the simmering BBQ sauce. Stir to coat and serve.
Makes 2 to 4 servings.

Garlic Chicken Wings

2 1/2 lbs chicken wings
1/2 cup ketchup
1/4 cup lemon Juice
1/2 cup water
1 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp oil
1 tsp salt
2 Tbsp Worcestershire sauce
2 tsp Louisiana hot sauce
1/4 tsp cumin
1/2 tsp chili powder
1 tsp black pepper
2 garlic cloves - minced

In a large heavy saucepan, mix together BBQ sauce ingredients.
Bring to a boil, then reduce heat and simmer for 15 minutes. In
a frypan or wok, heat oil to 375F (190 C). Deep fry a few wings at
a time, until they are cooked through, about 10-15 minutes. Drain
fried wings on absorbent towel. when all the wings are cooked,
place them in the simmering BBQ sauce. Stir to coat and serve.
Makes 2 to 4 servings.

Dijon Wings

1/4 cup vegetable oil
20 trimmed and separated wings
1 teaspoon minced shallot
2 cloves garlic, chopped
flour for dusting
1/4 cup white wine
1 teaspoon crushed dried red pepper
1 teaspoon chopped fresh parsley
3 tablespoons Dijon mustard
1/2 cup heavy cream

In a large, heavy skillet, heat the oil over a high flame. Add the
wings and fry for 5-8 minutes, until golden brown. Add the shallots
and garlic, and cook for 2 minutes, until lightly brown.

Sprinkle flour over the wings and mix well, making sure all the
flour is absorbed in the oil. Cook for 2 minutes.

Splash in the wine and simmer for 2 minutes. Add the crushed pepper,
parsley, mustard, and cream. Simmer for an additional 5 minutes,
or until the sauce has lightly coated the wings. Add salt, if

Hawaiian Chicken Wings

1/4 cup butter or margarine
1/2 cup tomato ketchup
1 clove garlic, minced
3 lbs chicken wings, tips removed
1 cup fine dry bread crumbs
14 oz can pineapple chunks
2 Tbsp brown sugar
1 Tbsp minched fresh ginger
1 Tbsp Worcestershire sauce
Dash Hot pepper sauce (Tobasco)

Melt butter in shallow baking pan in 400F oven. Stir together
ketchup and garlic; brush over wings, then roll wings in bread
crumbs to coat evenly. Place in pan, turning to coat lightly with
butter and bake for 30 minutes. Meanwhile, drain pinapple, reserving
juice in 2-cup measure; add water to make 3/4 cup liquid. Stir in
brown sugar, ginger, Worcestershir sauce and hot pepper sauce.
After wings have cooked 30 minutes, turn and pour on sauce; bake
about 20 to 30 minutes longer or until chicken is tender, adding
pinapple for last 5 minutes. Care should be taken to ensure wings
ar lightly browned. Makes about 4 servings.

Honey Garlic Chicken Wings
Yield: 4 servings

3 lb chicken wings
1/2 c honey
3 tb vinegar, cider
1/4 ts pepper, black
garlic salt
1/4 c soy sauce
5 garlic cloves, minced

Trim wings and Season with garlic salt, arrange in a 13"x9"x2"
baking dish. Cover with foil and bake at 325F for one hour until
tender, drain all liquid. Combine remaining ingredients in a
saucepan and simmer five mins. Drizzle honey mixture over spareribs
and bake, uncovered, at 350F for 30 mins., baste every 10 mins.

Mahogany Chicken Wings

1 cup soy sauce
1 cup barbecue sauce
1/2 cup dry white wine
1/2 cup salad oil
6 tablespoons sugar
2 cloves garlic, chopped
3 lbs. chicken wings

Prepare chicken wings by cutting the wings into three pieces.
Discard wing tips.

Combine marinade ingredients. Marinate chicken 12-24 hours.

Remove chicken wings from marinade. Spread on a baking tray. Bake
1 1/2 hours in 325 degree oven, basting ooccasionally. Watch
chicken carefully. The sugar in the marinade may scorch near the
end of the cooking time. If necessary, shorten cooking time

Slow-Cooker Sticky Wings

Serves 12

In step 3, the oven rack should be 10 to 12 inches from the broiler element. Don't wander off while the wings are in the oven.

1 (3-inch) piece fresh ginger , peeled and chopped
4 garlic cloves , peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 teaspoon cayenne pepper
4 pounds chicken wings , halved at joint and wingtips removed
1/4 cup water
1/4 cup tomato paste

1. MAKE RUB Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.

2. COOK AND COOL Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. SAUCE AND BROIL Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

Tuesday, January 18, 2011

Scone Recipes

Apple Scones

2 cups all-purpose flour
1/2 cup brown sugar, firmly packed
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoons butter
1 cup dried apples, chopped
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 large egg

For the topping:
1 teaspoon sugar
1/8 teaspoon ground cinnamon Preheat oven to 375 degrees; spray a large baking sheet with nonstick cooking spray. In a medium bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt; mix well. Using a pastry blender or fork, cut in the margarine until the mixture resembles coarse crumbs. Stir in the apples. In a small bowl, combine the applesauce, buttermilk and egg; mix well. Add to the dry ingredients; stir just until moistened. The dough will be sticky. Place the dough on the baking sheet. With wet fingers, shape it into an 8-inch circle about 3/4-inch thick. In a small bowl, combine sugar and cinnamon; sprinkle over the top of the dough. With a sharp knife, score the top surface into 8 wedges, cutting about 1/4-inch deep. Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Serve warm.

Swedish Scones

2 cups flour
1/4 cup sugar
1/8 teaspoon salt
1 tablespoon baking powder
1 1/4 cups heavy whipping cream

With a spoon, mix all ingredients until just wet. Don't over-mix. Add
your favorite fruit to the amount you desire. My favorites are
cranberries, blueberries or chocolate chips! The secret to using
fruit is to freeze it before adding to the dough mixture; it stays
whole that way.

Take half the dough and knead 4 times on a lightly-floured surface.
Shape into a flat circle and cut into 8 pie shapes. Place pieces on
parchment paper. Brush triangles lightly with cream and sprinkle with
sugar. Bake at 350° until bottoms are golden brown.

Pumpkin Ginger Scones

2 cups flour
7 T. plus 1 t. sugar, divided
2 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. baking soda
5 T. cold butter, divided
1 egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream

In a large bowl, combine the flour, 7 T. sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 T. butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Pat into an 8 inch circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt the remaining butter; brush over dough. Sprinkle with remaining sugar. Bake at 425 for 15 to 20 minutes or until golden brown. Serve warm. Makes 8 scones.

Strawberry Scones

1/2 cup diced fresh strawberries
1/4 cup half and half or light cream
2 cups Flour
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon cold butter, cut into pieces
1 large egg
2 teaspoons vanilla extract
2/3 cup diced fresh strawberries

3 tablespoons sugar
1 1/2 teaspoons water
1 1/2 teaspoons vanilla extract

Preheat your oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.

To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.

In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.

Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges.

To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture smoothes out. Drizzle or brush the topping over the hot scones. Yield: 8 to 18 scones, depending on your choice of pan.

Cherry Cream Scones

1/3 c dried cherries
1/4 tsp cream of tartar
1/2 c boiling water
1/4 c butter, room temp
1 1/2 c flour
1 egg, separated
1 1/2 Tbs sugar
1/4 c sour cream
1/2 Tbs baking powder
1/4 tsp salt
1/3 c + 1 Tbsp half-and-half cream
3/4 tsp almond extract

Soak cherries in hot water for 10 minutes and then drain and set aside. Combine the dry ingredients in a mixing bowl. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Set aside. In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add this to the flour mixture and stir until a soft dough forms. Mix in the cherries and then knead the dough lightly on a floured surface (just until dough can be handled). Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet. Cut into six wedges and brush with beaten egg white and then sprinkle with sugar.Bake at 400 degrees F. for 15 to 20 minutes. Makes 6 scones.

Cinnamon Coffee Scones

2 cups self-rising flour
2 teaspoons cinnamon
6 tablespoons sugar
1-1/2 sticks (3/4 cup) unsalted butter
2 eggs
1/4 cup strong, brewed coffee
1/4 cup milk
1/2 cup golden raisins (or chopped dried apricots)
1/2 cup chopped pecans (or walnuts)
Extra milk and sugar for toppings

1. Stir together the flour, cinnamon, and sugar.
2. Cut the butter into tablespoon pieces and blend with the pastry blender or two knives into
the dry mixture. (After blending, butter pieces should be the size of small peas.)
3. Mix together the eggs, coffee, and milk.
4. Stir into the dry mixture to form a soft dough. Stir in the fruit and nuts.
5. Turn dough out onto a floured board and gently pat into a circle of dough about 1/2 inch thick.
Cut out rounds with floured biscuit cutter and place them on a greased baking sheet. Gently
brush tops with milk and sprinkle with sugar.
6. Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.

Starbucks Carmel Scones

3 cups unbleached all purpose flour
1/2 cup unsalted or salted butter (or margerine)
3/4 cup half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt (if unsalted butter is used)
1 tablespoon baking powder
1 cup milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch baking chips

1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Confectioner's (powdered) sugar (optional)

Preheat oven to 425º F.

Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.

Blueberry Scones

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Adjust rack to center of oven, and heat to 400°.
Place a Silpat on a baking sheet, and set aside.

In a large bowl, sift together flour, 3
tablespoons sugar, baking powder, and salt. Using
a pastry blender, or two knives, cut in butter
until the largest pieces are the size of small
peas. Stir in blueberries and zest.

Using a fork, whisk together the cream and the
eggs in a liquid measuring cup. Make a well in
the center of dry ingredients, and pour in cream
mixture. Stir lightly with fork just until dough
comes together. Turn out onto a lightly floured
surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches
thick. Using a floured knife, cut into four
3-inch squares. Cut squares in half on the
diagonal to form eight triangles. Transfer to
prepared baking sheet. Brush tops with cream, and
sprinkle with sugar. Bake until golden brown, 20
to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

Monday, January 17, 2011

Coffee Recipes

Irish Coffee

1 Tbs. Irish whiskey
1 tsp. sugar
Strong black coffee
1-2 Tbs. double cream

Pour the whiskey into a small warmed goblet and add the sugar. Fill to within 1/2-inch of the top with black coffee and stir quickly to dissolve the sugar.

*Top with 1/4-inch layer of double cream.
*The best way to do this is to hold a spoon over the coffee and gently pour the cream over the back of the spoon so that the cream floats on the the top of the coffee. Do not stir the cream into the coffee.

Serves 1.

Starbucks Iced Constantine Coffee

2/3 cup ground dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 tsp. ground cardamom
2/3 cup honey
Ice cubes
Half-and-half or milk

Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method. Add the cardamom and honey to the hot coffee and stir until the honey dissolves. Cover and chill.

To serve, fill tall glasses with ice cubes. Pour about 2/3 cup chilled coffee into each glass. Pass the half-and-half or milk.

Fake Frappucino

Makes 1 drink

4 ounces cold espresso or strong coffee
2 to 3 ounces chocolate syrup
1 1/2 teaspoons vanilla-flavored syrup
4 ounces milk
3 cups crushed ice
Whipped cream, for garnish
Small pieces of chocolate, for garnish

Place espresso, syrups, milk and crushed ice in a blender and blend until
mixture is slushy. Pour into chilled, tall 12-ounce glass. Garnish with mounds of whipped cream and small pieces of chocolate.

Starbuck's Spiced Holiday Coffee

2/3 cup ground Starbucks Christmas Blend or other dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 teaspoon ground cardamom
2/3 cup honey
Half-and-half or milk

Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method.

Add the cardamom and honey to the hot coffee and stir until the honey dissolves.

Serve warm. Pour about 2/3 cup coffee into each glass. Pass the half-and-half or milk.

Starbucks Frappuccino


2 shots (3 oz.) espresso
1/4 cup granulated sugar
2 1/2 cups low-fat milk
1 Tbls. pectin OR 1 tsp. pectin + 1 tsp. arrowroot

-Stir sugar into espresso. Cool mixture.

-Stir milk and pectin into espresso mixture until pectin is dissolved.

-Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and blend for 30-45 seconds.


Starbucks Frappuccino Variations:

Starbucks Frappuccino Mocha: + 1 pinch cocoa powder.

Starbucks Frappuccino Chocolate Brownie: + 1 pinch cocoa powder and 2 Tbls. chocolate chips.

Starbucks Frappuccino Orange Mocha: + 1 pinch cocoa powder and 2 Tbls. orange chocolate chips.

Starbucks Frappuccino Rumbuh: + 2 Tbls. crushed chocolate cookies.

Cafe de Dude

Unique with chocolate and cloves. Preparation is a bit unusual. You steep the
coffee grounds with the other ingredients instead of traditional brewing.
* 8 cups water
* 4 oz ground coffee
* 4 oz brown sugar
* 2 cinnamon sticks
* 3 cloves, whole
* 1 square of semi-sweet chocolate
Boil water in a saucepan, then add cinnamon, cloves, sugar and chocolate. When
the mixture comes to a boil, skim off foam. Reduce the heat to a simmer, then
add coffee. Steep for 5 minutes then serve.

White Chocolate Dreamer - This is both a coffee recipe and a hot chocolate

You don't always have to use dark chocolate when making cocoa. Hot chocolate
made with white chocolate is particularly relaxing and smooth. This is a very
creamy recipe.
* 3 oz white chocolate, chopped
* 2 cups half n half
* 3 cups hot coffee
* Whipped cream
Heat the milk and chocolate together in a saucepan until melted and smooth. Stir
in coffee and serve with chocolate (serious) whipped cream on top. Serves 6.

Molasses Dream

Go easy on the molasses, the flavor can be potent. A traditional taste for
autumn recipes that makes this something special to serve your guests at
Thanksgiving with your fresh from the oven pumpkin pie.
* 1 1/2 cups hot coffee
* 1 tsp molasses
* 1/4 cup light cream
* 1/8 tsp cinnamon
* 1/2 tsp powdered sugar
Combine in a mug, stir well to dissolve the molasses. Wet the rim of the cup
with a bit of coffee then sprinkle on a bit of powdered sugar for the impressive
and comforting effect. Serve hot.

Pumpkin Pie Latte

* 1 tbs canned pumpkin
* 2 tbs vanilla extract
* 1/4 tsp cinnamon, ground
* 1 cup milk
* 1/2 cup strong coffee, or 1/4 cup espresso
In a saucepan, heat your milk and pumpkin until steaming. Stir in vanilla and
cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and
foamy. Pour into tall glass, then add coffee (or espresso). Top with a
sprinkling of pumpkin pie spice or ground nutmeg. Serves 1

Frozen Caramel Latte

3 fluid ounces brewed espresso
1 tablespoon caramel sauce
2 tablespoons white sugar
3/4 cup milk
1 1/2 cups ice cubes
2 tablespoons whipped cream

Place the espresso, caramel sauce, and sugar into a blender pitcher.
Blend on high until the caramel and sugar dissolve into the espresso.
Pour in the milk and add the ice; continue blending until smooth and
Top with whipped cream to serve.

Caramel Mocha Milkshake Latte

1 scoop vanilla ice cream
2 tsps sugar
1 espresso shot (or 1 tbsp instant coffee)
cocoa powder or instant hot chocolate powder to taste
2-4 tsps caramel syrup (more for topping)
1 1/2 cups milk
~6 cups ice

Dump all of the above into a blender and blend.

Whipped Cream: confectioner's sugar, heavy cream. Beat well; add a drizzle
of caramel over top.

Mocha Java

1 cup strong coffee
2 Tbs. semisweet chocolate chips
1 Tbs. sugar
1/4 cup half and half
sugar, optional

1. Combine coffee, chocolate chips, and the 1 Tbs. sugar in a small saucepan. Cook and stir over medium heat for 2 to 3 minutes or till chocolate is melted and sugar is dissolved.
2. Heat half-and-half or light cream in another small saucepan till
steaming, stirring occasionally. Pour coffee mixture into a mug. Add
warm half-and-half. Stir in additional sugar to taste, if desired.

Cafe Nola

1 small cup hot espresso
1 tsp. Kahlua
1 tsp. dark rum
1 tsp. amaretto
To serve:
whipped cream, freshly grated cinnamon

Stir the espresso, Kahlua, rum and amaretto together in a demitasse or cognac glass. Top with whipped cream and grate some cinnamon on top. Makes 1 serving.

Iced Coffee Smoothie

Serves: 4

3 oz. hot espresso (see Notes, below)
1/4 cup granulated sugar
2 cups milk - low-fat okay
1 Tbls. instant pudding mix (your choice of flavor)
1 cup ice cubes


Mocha: Add 1 pinch cocoa powder.

Chocolate Brownie: Add 1 pinch cocoa powder and 2 Tbls. chocolate chips.

Orange Mocha: Add 1 pinch cocoa powder and 2 Tbls. orange chocolate chips.

Rumbuh: Add 2 Tbls. crushed chocolate cookies.

-Stir sugar into espresso; cool mixture.
-Stir milk and pudding mix into espresso mixture.
-Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and frappe for 30-45 seconds.

Saturday, January 15, 2011

Potato Candy

I used to love this as a kid!

2 lb Confectioners' sugar (may take a little more or a little less)
1/2 c potatoes, peeled, boiled, drained and mashed
1 jar peanut butter

Mix sifted sugar into mashed potatoes, a little at a time, by hand; do
not use electric mixer. Sprinkle waxed paper with additional
confectioners' sugar; take ball of sugar-potato mixture, about the size
of a baseball, roll out as for pastry, and spread with peanut
butter. Roll over and over like jelly roll; makes enough for two rolls,
each about a foot long. Wrap in Saran or foil and chill well. Slice into
1/2" thick rounds.

Sunday, January 9, 2011

Cherry Shortbread

These are quick and easy, light and not horribly sweet.

1 cup flour
1/2 cup unsalted butter, chilled and sliced
1/4 cup sugar
1/4 teaspoon salt
1/3 cup dried cherries

Preheat oven to 300°F/150°C. Line a cookie sheet with parchment paper.

Using a food processor, mix the flour, butter, sugar and salt for 20 seconds. Add the cherries and pulse until chopped (about 20 seconds).

Turn out the mixture onto a work surface and gather into a smooth, compact ball. On a lightly floured surface, form the dough into a 7 x 9" rectangle, about 1/4" thick. Cut into 12 rectangles. Prick each cookie 3 times with a fork. Using a metal spatula, place the cookies about 1" apart on the prepared cookie sheet and refrigerate for 20 minutes. Bake until light golden brown (30 minutes). Let cool for 10 minutes before transferring to a rack to cool completely.

Wednesday, January 5, 2011

A New Year

Once again, it has been awhile since I posted anything... Like most people, I got caught up with the Christmas Season. It was awesome to have all the kids home for Christmas-the first time in four years. New Years was sort of spent dealing with Bill's cat bite. Lovely Fionna bit him on the hand.. never knew a minor looking cat bite could end up so serious. It had swelled up something like Mr Hulk on the old movies.

Didn't get many projects done for Christmas giving this year. I basically decided that less was better so there was very little stress. Knitted each of the kids a dishcloth (star, moose and jeep) but that was about it. Have 2 pairs of socks on the needles and a pair of slippers that needs finished and felted. Sadly, did discover a hole in one pair of my socks-think the cats chewed it. Now will need to learn how to repair!

We "babysat" Lucas' cat (Kitty) from Thanksgiving until New Years. She was quite a character! Definitely a lap Kitty, she took a real liking to Laura-but Laura will kill me for posting this picture!

New Year's Resolutions-learned a long time ago not to do that... but have a lot of things to accomplish this year... am going to start earlier and plan our garden better, not going to let eBay items pile up-will get them listed, lots of new projects in mind. I am excited for a new year!