Category Archives: Random

crafty, eBooks, free stuff!, knitting, Random

KNITTING 101 EBOOK Free!

I’ll admit I am a sucker for free- especially free books. When knitting and free come together? Score!

(I’m not even an affiliate of them, I’m just a fan!)

Knitting is an amazing craft where you learn to how to use two sticks and yarn and create fabric that can become a scarf, hat, sweater, or most anything you can imagine. Some of the great advantages of knitting are that its an extremely portable and that the fabric is very subtle and drapable. Its one of the reasons so many of us love to knit sweaters. At fashionknit, we teach you how to knit by hand and provide a supportive environment. Knitting is a two handed experience, so it truly doesn’t matter if you are right or left handed. You hold a needle in each hand and will learn to hold your yarn as well. There really is only one stitch to learn: the knit stitch. Once you have mastered the knit stitch, you will see that the purl stitch is just doing the knit stitch backwards. Everything else you learn is simply a combination of knits and purls.

Get it now!

Cake, Christmas, Desserts, food, Holidays, Random, recipe, We Love To Cook

Christmas Fruit Cake

 

Christmas Fruit Cake
Print Recipe

Christmas Fruit Cake

Author: -Betty Levinthal- We Love to Cook, Kenmore Mercy Hospital

Ingredients

  • 1 package yellow cake mix
  • 1/2 cup water
  • 1 pound walnuts
  • 1 tsp lemon extract
  • 1 tsp almond extract
  • 4 eggs
  • 3/4 tsp salt
  • 1 pound white raisins
  • 1 pound mixed candied fruit
  • Flour
  • Sherry wine or alcohol of choice

Instructions

  • Blend cake mix, eggs, water and flavoring at low mixer speed; when blended mix 4 minutes at medium speed. Dredge chopped nuts and fruit in 1/2 cup flour and add to cake mixture.
  • Pour into two well greased 9"x5" loaf tins, lined with 3 thicknesses of wax paper.
  • Place small pan of water in oven that had been preheated to 275 degrees F. (If using glass pans temperature should be 250 degrees). Place cakes on either side., Bake 2 1/2 hours to 3 hours or until tester comes out clean.
  • When done cool 15 minutes on a rack and peel off the wax paper.
  • When cold, moisten each cake with about 1/4 cup of wine.
  • Wrap well and store in refrigerator.

Notes

-Betty Levinthal- We Love to Cook, Kenmore Mercy Hospital

Printer Friendly copies:

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food, International Foods, Jewish/ kosher, Random, recipe, Sharing Our Best (Canton Chapter of Hadassah)

Borscht Horseradish Mold

 

Sharing Our Best
Print Recipe

Borscht Horseradish Mold

Author: Sharing Our Best

Ingredients

  • 1 quart jar beet borscht
  • 6 oz lemon gelatin
  • 1 tbsp. Sugar
  • 1/4 cup cider vinegar
  • 5 oz jar Horseradish see below
  • 1 lb geflite fish Optional

Instructions

  • Drain borscht; heat 1 1/2 cups of the liquid; dissolve gelatin in hot borscht. Add sugar, vinegar and remainder of cold borscht juice. Chill until somewhat thickened. Blend in 2.5 oz- full 5 oz jar of undrained horseradish. Fold in beets. Spoon into 6 cup mold. Chill
  • Optional: add 1 lb jar of drained and diced geflite fish with the horseradish and beets. Spoon into a 2 quart mold. If using a fish mold use slivers of black olives for eyes.

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