13 January 2015

More from the FB files

Time to clean off my FB pages as I can't find anything again.

25 Cool Winter Hats - some have patterns, some don't and require a search

Patterns:

Happily Hooked Amigurumi - some links for pay patterns and some free
Lion Brand Glitter Gummy Bear
Lion Brand Ice Cream Scarf
Lion Brand Turning Blocks Blanket
Lion Brand Circle to Square Afghan
Moogly Crochet Abbreviations
Moogly Blong Crochet Gift Ideas
Moogly Hedgehog Pattern Links
Moogly Blog Men's Hats Pattern Links
Moogly Blog Hooking on Hump Day - slipper pattern on this one
Moogly Blog Balaclavas Links - another cold, cold winter makes these more practical
Crochet Crowd Amish Puzzle Balls
Crochet Crowd two tone granny
Crochet Crowd Crystal Ice Hat
Crochet Crowd Entrelac Afghan
Crochet Crowd Mikey's Patterns
Repeat Crafter Me - Drowsy Owl Hat
Crochet Cheat Sheet
Double Helix Mitts
African Flower Crochet
All Day Chic Baby Booties


Books to read before they become movies:

38 books that will be made into movies in 2015
21 books to read before they are made into a movie (could be some cross over between the two lists)


Recipes:

Chocolate Peanut Butter Bark
Rustic Crusty Bread
Skinny Shake - supposed to be like a Wendy's frosty
Lunchroom Ladies 50 year old brownie recipe
Depression Era Home made bread
Peasant Bread - No knead
Amish Cinnamon Bread
Fudgy Oatmeal Chocolate Chip Cookie Bars
Fudge Recipes


Homeschooling:

8 Winter Science Activities
Play Doh Recipe
PARCC Practice Tests

Algebra Cheat Sheet

I don't know who is responsible, but I would love to give proper credit. I know that this has been helpful to my girls as they struggle with Algebra. Thank you, thank you, thank you. Please leave a message so I can give proper credit.

Peanut Blossoms

I got this recipe from a Girl Scout Cookie Exchange a few years ago.

Peanut Blossoms

Ingredients:
1 bag (9 oz) Hershey's Kisses Milk Chocolate
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
1 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
Granulated Sugar

Directions:
1. Heat oven to 350 degrees F. In large bowl, mix shortening and peanut butter until blended.
2. Add 1/3 cup of granulated sugar and brown sugar, beat until light and fluffy. Add egg, milk and vanilla; beat well.
3. Stir together flour, baking soda, and salt; gradually add peanut butter mixture. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until lightly browned. Immediately place chocolate piece on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool immediately.

Makes 4 dozen cookies.

Oatmeal Cookies

I have 2 recipes for Oatmeal Cookies, one from my mom and one from my friend Peggy Kovarik. I will share both here and you can decide which you want to try. I like them both, I just make the one that I want when I am making cookies. My family also does not have a preference.

Oatmeal Cookies from Peggy

Ingredients
3/4 cup shortening
1 cup brown sugar
1/2 cup sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup sifted flour
1 tsp sifted salt
1/2 tsp sifted baking soda
3 cups uncooked old fashioned oats

Changes: 1 cup butter, softened in place of the shortening

Instructions
Cream the shortening, brown sugar and sugar. Cream in the eggs, water, and vanilla, sift the flour, salt, baking soda together and add to the shortening mixture. Stir in the oats. Bake at 350 degrees F on an ungreased cookie sheet for 10 to 15 minutes. Remove while still slightly "moist" so they will be soft.

Oatmeal Cookies from Barbara

Ingredients:
1 cup margarine or butter, softened
1 cup brown sugar, firmly packed
1/2 cup sugar
2 eggs or 4 egg whites
1 tsp vanilla extract
1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cup quick or old fashioned oats, uncooked
1 cup raisins (optional)

Instructions
Preheat oven to 350 degrees F. Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon, and salt. Mix well. Stir in oats and raisins. Drop by rounded spoonful onto ungreased cookie sheet. Bake 8 to 10 minutes for a chewy cookie or 11 to 12 minutes for a crisp cookie. Cool 1 minute on cookie sheet then remove to wire rack to cool completely.


Neiman Marcus Cookies

I got this in my email back in the 1990's. I don't remember who shared this with me, but I do know that I have made these many times over the years, but made changes along the way. My mom even made these for my wedding reception. We had all kinds of cookies for people to eat on because I remember being at a wedding and really liked the cookies available. So my mom and I made all kinds of cookies for the reception and she had wanted to make these.

Now the story behind these cookies is that a woman went to Neiman Marcus and as she was leaving she went into the bakery and had a cookie. She liked the cookie so much she asked about the recipe. She was told that she could buy the recipe for 150, she believed it was $1.50, not $150. When she got her bill, she was very upset over this and demanded that this be fixed. The store told her she bought it and she had to pay. She said she wanted to return it and get the money back, she was told she could not. She checked and found out that since she had bought the recipe she could do anything she wanted with this recipe, so she shared it with all her friends and asked that they share with all their friends. So that is how it ended up in my email, from one of my friends.

This recipe makes a lot of cookies and I usually halve it, unless I am making them for gifts for Christmas.

Neiman Marcus Cookies

Ingredients:
2 cups butter, softened
4 cups flour
2 tsp baking soda
2 cups sugar
3 cups oatmeal, blended (put small amounts into a blender and blend it to flour)
24 oz chocolate chips
2 cups brown sugar
1 tsp salt
1 8 oz Hershey bar grated
4 eggs
2 tsp baking powder
2 tsp vanilla

Other changes, I don't blend the oatmeal (it nearly killed my blender and I had just received it for my wedding), I use 32 oz of different kinds of chips (chocolate, semi-sweet, milk, dark, white, cinnamon, mint, butterscotch, peanut butter) and I don't grate the Hershey bar. The reason for most of these changes is that I was still making these when my girls were little and blending the oatmeal woke them up. I didn't have time to grate the Hershey bar and one time my girls got their hands on the chocolate bar and ate it. I like different flavors, so I started changing the kinds of chips and just mixing them all up.

Instructions:
3 cups chopped nuts (optional)
Measure oatmeal and blend in a blender until it is a fine powder. Cream the butter and sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes on 375 degrees F (preheated oven).

I also make this ahead and refrigerate for a little while as it makes it easy to roll into balls. I use an ice cream scoop to get a uniform shape.

Banana Bread

This is also from my mom's kitchen. She would make this when the bananas turned black. That rarely happens in my house, but I still like banana bread.

Ingredients:

1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1/2 cup chopped nuts (optional)
dash vanilla

Instructions:
Preheat oven to 350 degrees F. Cream shortening and sugar and add eggs and beat well. Add dry ingredients and banana. Pour into well greased 9x5x3 inch loaf pan. Bake 45-50 minutes. Remove from pan. Cool on rack and store in refrigerator.