Sunday, February 22, 2015

Posting will be iffy...

I am trying to close my studio, so posting will be next to not till April.

I will try to post pictures of what little I will be working on like this:
I started this when I got my 730...5 years ago... with this book:
 
to help teach me how to use my machine:
 
 I finally finished it TODAY! I must ask if this has happened to you...

DUH maybe I should have read those instructions on quilting more closely....

I made this also this week. I call it a floor throw.
 
You sew the left over cutting together you get from trimming your quilts that have the batting and backing. I just sewed it to muslin and now I have another mat. (floor throw)
 
Tues. was doughnut day. I made these:
because I didn't get these till Fri. after D day:





 
Homemade Krispy Kremes

 

 Ingredients

 3 tablespoons milk

 3 tablespoons boiling water

 1 teaspoon dry active yeast

 8 ounces all-purpose flour (a little under 2 cups, I recommend you measure and weigh. See my note above)

 1 1/2 ounces sugar (about 3 tablespoons)

 1 egg

 1 ounce butter, cold to room temperature

 1 dash salt

 oil

 

 Glaze

 1/3 cup butter

 2 cups confectioners' sugar

 1 1/2 teaspoons vanilla

 4 tablespoons hot water (or as needed)

 

 Directions

 In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast.  Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).

 In a large mixing bowl, combine the flour, the rest of the sugar, and the salt.  Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

 Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough.  This usually takes about 5 minutes of mixing.

 Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface.  Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.

 Once risen, place the dough onto the counter and cut it into 4 pieces.  One piece at a time, stretch it into a long rope about an inch to an inch and a half wide.  Cut strips about an inch long, ball ‘em up with your hands, and place them on a baking tray or wire rack to wait.

 Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.

 Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes.  Be sure to fry only a few at a time so they don’t overcrowd and stick together.

 Drain on a paper towel or wire rack over a cloth, before glazing them.  Be sure to glaze them warm, or else they won’t get that delicious coverage!

 

 courtesy www.food .com and Now Your Cook'in

 (sorry everything is so spaced, I am having trouble setting this post up...must have pressed on the wrong button again)

Have a great week.
D.G. L

 
 



 

2 comments:

Christine Barnsley said...

Hello Lindi! Love your finished projects! Have a lovely week! :) xx

LynCC said...

Oh!! I like that idea of the floor throw from trimming scraps! I'll have to stop tossing those out. Love your mini finish - and YES! I've done that more than once. :)