Saturday, June 27, 2009
Thursday, June 25, 2009
Here's all I have so far:
The square pattern is inspired by one of my favorite crochet pattern books,
200 Crochet Blocks for Blankets, Throws, and Afghans: Crochet Squares to Mix and Match by Jan Eaton.
This afghan will be made from Caron Simply Soft yarn, in red, white and blue patriotic colors, using a G hook, and I'm not worried about gauge this time. Not at all.
This book is a must-have for any crochet library.
Tuesday, June 23, 2009
30 Days of Giveaways: Day 10 ; Giant Fortune Cookies Review and Giveaway!
Hurry, ends soon!
Monday, June 22, 2009
This is a traditional recipe, given to me by Mom several years ago. I have made it for hubby for many, many years. Goes great with anything you grill and is a summer favorite at my house. Enjoy!
Thursday, June 18, 2009
3 lb and a 1 lb coffee can
bag of ice
1. Put the coffee cans in the freezer for about an hour to chill before you make the ice cream.
You will be mixing ingredients in them, so they need to be cleaned very well.
2. Mix all ingredients together for the flavor you choose (vanilla and chocolate are both great!) in the smaller coffee can. Put the lid on and tape it tightly with duct tape. The tape will prevent any water from melted ice from seeping into your ice cream.
For vanilla ice cream:
2 cups half and half (or 1 cup half and half, 1 cup heavy cream for a richer ice cream)
1 egg, beaten
1/2 cup sugar
1 1/2 tsp. vanilla
For chocolate ice cream:
2 cups half and half
1/2 cup sugar
4 Tbsp. cocoa
1/2 tsp vanilla
pinch of salt
Mix-ins: chocolate chips, M&Ms, chopped up candy bars, nuts, strawberries, raspberries, cookie dough or cookie pieces, coconut, etc. These will be added in step 5.
4. Measure 1 cup rock salt and sprinkle some into the bottom of a 3 lb coffee can. Put a little ice on top of the salt. Now place the small can inside the large can. Pack ice around the smaller can, sprinkling in the rock salt as you go. Put the lid on the large can. You can seal the lid with duct tape if you want, but it is not necessary.
5. Roll the can back and forth between two people for 15 minutes. The agitation process is what makes the ice cream freeze and become solid. After 15 minutes, take the lid off the large can, remove the small can and pour out the ice and water. Dry off the small can and open it. Scrape the sides and stir. Now is the time to stir in any goodies or candy you wish to add!
6. Tape the small can again and put back into the large can. Pack large can with ice and salt as you did in step 4. Put the lid onto the large can and roll back and forth for another 10 to 15 minutes. Open the small can to reveal homemade ice cream in a coffee can!