Quilt for Mrs. Salgy

This is the quilt I chose to make for Mrs. Salgy  it is from the Moda bake shop.  You can see the recipe here:
http://www.modabakeshop.com/2009/03/pinwheel-baby-quilt.html#more.  The picture above is from their site.  I will add a picture of the quilt I made soon.
I've added one more row of pinwheels to make it longer and have chose a pink, brown and green pallet for the color scheme.  She loves red most of all but also loves pink and purple so I think she will love this.  On the back panel I've places 15 hearts for all her helpers to sign.  I also decided to have it professionally quilted by Betty at http://www.shadywoodquilts.com/.  I had her do another quilt for me and she did a fantastic job.  I think this will make it more special.  I've already dropped it off with Betty so in the next few days it will be done and I will post a picture for you to see.  I was a bit concerned I would not get it finished in time for her to see it but I think I've made it!

This quilt is made of cloth and thread

To place upon your little bed.

It's not an heirloom-just to keep,

But to lay upon as you count sheep.

Or perhaps the floor's the perfect place

For a doll and teddy picnic space.

This quilt can be anything you can dream-

From superman's cape to the robe of a queen.

Pretend it's a raft adrift at sea,

Or just cuddle up when you watch TV.

So use it up and wear it out-

I promise I won't yell or pout.

Just tell me when its days are through,

And I'll make another, just for you.

Strawberry Mouse Cake

So I wanted to make the perfect cake for a dear friend. She loves strawberry cakes so I thought it's a perfect time to experiment....actually it's always a perfect time for me to experiment!
So I liked the idea of a Tres Leche cake because it is so scrumptious and moist and I love my Chocolate Mouse Cake with chocolate Ganache frosting, and I absolutely love that fluffy white frosting! So here is the recipe for what I came up with!

The Cake Ingredients

2 cups white sugar
1 (3 ounce) package strawberry flavored
gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour (sift the flour before measuring.)
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from
frozen sweetened strawberries
1/4 cup sweetened condensed milk
1/4 cup whipping cream


To make the cake:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a small bowl beat the egg whites only till soft peaks form and set aside. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in egg yolks one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Now fold in the egg whites from earlier.
Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Cut each cake into two pieces so you will now have 4 cakes. In a small bowl mix the sweetened condensed cream and the whipping cream together. Pour this mixture evenly over the 4 cakes and let sit till absorbed. set aside and make the mouse

For the Mouse:
1 envelope unflavored gelatin
3 tblsp cold water
1/2 cup strawberry puree (freshly made)
1 cup sugar
3 cups heavy whipping cream
(microwave the strawberry puree till very hot)

In a small bowl, soften gelatin in 3 cold tablespoons water. Let stand for 2 minutes. Add the softened gelatin to the very hot strawberry puree and let disolve. set aside.
In a small bowl, combine sugar and cooled strawberry puree and stir to mix well.
In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add the strawberry mixture, beat until stiff peeks form. Cover and chill for 4 hours

Once your mouse is set put a generous portion of mouse onto of each of 3 cakes by placing one cake down on your cake plate and placing mouse on top spread it evenly on the cake then place another cake on top of the mouse and put mouse on top of this cake, do this one more time with the third cake making sure to spread the mouse evenly between each layer, do not put mouse on the top cake. Now place the cake in the freezer for about thirty minutes. You can move on to making the frosting now.

Frosting Ingredients

1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon strawberry extract


In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
After the cake has been in the freezer for 30 minutes you can now frost it. Place cake in refrigerator till ready to serve or it will fall fall fall!

Heath Bar Cookies Recipe

Heath Bar Cookies Recipe

INGREDIENTS

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)

1/2 cup chopped walnut

DIRECTIONS:

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2 Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).

4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)
 5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.
I added 1 Hershey's candy bar grated to the flour and I used pistachios, walnuts, Brazil nuts, and Hazel nuts.  I also mixed all the nuts in the flour and crated candy bar instead of adding alternatively.

Creamy Chicken/Mushroom Penne Pasta by Janet Fox

I must say I am the worlds worst about writing down recipes I come up with.  There are so many great recipes that have been magically created in my kitchen and I always say "I need to write this one down" and I never do...well I'm going to write one down now.  It was so creamy and delicious, I'll make it again and take a picture soon!

Ingredients needed:

Chicken breast or tenders cut into 2 inch chunks
1 cup Mascarpone Cheese
1/4 cup fresh grated Parmesan
Penne Pasta cooked al dente
1/2 cup button mushrooms sliced
1/2 cup cream mushrooms sliced
1/2 cup Shiitake mushrooms sliced
3 shallots finely chopped
1 large clove of garlic chopped
1/4 cup prosciutto chopped in small little cubes
1/2 cup of a nice white wine, one that you would drink
1 cup of a good chicken broth
1/2 cup flour
Salt and pepper
Olive oil
Vegetable Oil
Butter

Directions
Get a large pot of water on the stove and bring to a boil and add about 2 tblsp salt.  Turn off heat for now you will turn it back on a little later.

In a 10 to 12 inch fry pan add 2 tblsp olive oil and 1 tblsp butter.  Saute shallots and garlic till soft but not browned. Place in a small bowl and set aside.
Add more olive oil and another tblsp butter to the same pan and add sliced mushrooms and prosciutto, cook till lightly browned.
While the mushrooms and prosciutto are browning get out a pan you would use to fry chicken in like a cast iron skillet and add about 1 cup of vegetable oil to it and set on high heat.
Meanwhile take the flour and put it in a plastic bag and put the cut up chicken in the bag with the flour a little at a time and shake the bag to coat the chicken.  Remove the pieces of coated chicken from the bag shaking off excess flour and place in the pan you have just prepared.  (Keep stirring your mushrooms and prosciutto, don't let them burn.)Make sure the oil is hot and not to overload the pan with too much chicken.  Cook a few pieces of chicken at a time and drain on paper towels and season with salt and pepper while still fresh out of oil.  Once all the chicken is cooked set aside.
Now your mushrooms and prosciutto will be nice and browned,  add the shallots and garlic you sautéed earlier back to the pan with the mushrooms and prosciutto, and add the wine.  You will hear the wine sizzle this is good because the pan should be hot.  after about 2 minutes add the chicken broth.  Cook till reduced by half.
While you are reducing the sauce turn the burner on under the pan you prepared earlier for the penne pasta and get it boiling again.  Once the salted water is boiling add the penne pasta to the water and cook till al dente.
When the pasta has about 1 more minute to cook add the mascarpone cheese to the mushroom mixture pan and stir till all melted.  Salt and pepper the mushroom mixture to taste.
Drain the pasta and place in with the mushrooms and toss, you can add more chicken broth or pasta water to the pan if it needs it.  Add as much pasta as you want based on how creamy you want your dish.  Now add the chicken that you set aside and toss it around to coat well, and lastly add the parmesan cheese and toss some more....

Serve with some nice garlic bread (but not too much garlic) and the rest of the white wine you used in the dish....
Enjoy!

Crostini with White Bean Humus

If you like Humus but would like to try a lighter version then you should give this recipe a try...and don't leave out the spinach and sun-dried tomatoes as they are what make this one really sing!

1/4 cup extra-virgin olive oil

4 cloves garlic, coarsely chopped

3 cups packed pre-washed baby spinach (about 5 ounces)

Kosher salt and freshly ground black pepper

15 1/2-oz can cannellini beans, rinsed well and drained

2 tsp. chopped fresh thyme

1 recipe Crostini (following this recipe)

5 oil-packed sun-dried tomatoes, thinly sliced

Heat the oil and garlic in a large skillet over medium-high heat. Once the garlic starts sizzling, reduce the heat to medium and cook until it turns golden (do not burn) about 2 minutes. Transfer the garlic and all but 1 tbs. of the oil to a food processor. Raise the heat to medium high, add the spinach, and saute, stirring, until is wilts, about 2 minutes. Season with salt and pepper and set aside.

Put the cannellini beans, thyme, and 2 tbs. water in the food processor with the garlic. Process until fairly smooth, adding another 1 or 2 tbs. water if needed. Season with salt and pepper to taste. If making more than a couple of hours ahead, refrigerate the white bean humus and bring it to room temperature before assembling.

To assemble, top the crostini with the bean puree, a portion of spinach, and slices of sin-dried tomato, and serve.

Crostini Recipe:

16 baguette slices, between 1/4 and 1/2 inch thick (from about 1/2 baguette)

2 Cloves garlic, cut in half

2 to 3 Tbs. extra-virgin olive oil

Kosher salt

Adjust an over rack to 6 inches from the broiler and turn the broiler on to high. Rub one side of each bread slice with the garlic and set on a backing sheet lined with aluminum foil. Brush the garlic side with the oil and season with salt. Broil until the bread is browned, 1 to 2 minutes. Flip and broil other side 1 minute more. Then follow the assembly instructions above.

My Sweet Princess

***My sweet princess, now endlessly lying in her hospital bed, never to leave it again......She lies there now so peaceful unlike the discontent of a month ago.

Even with her worry and pain she still wakes with concern of her hair and lipstick. Each morning brings her closer to the end but she is always the ever princess, so gentle and kind. You should see how she holds her napkin so sweetly as to catch any morsel of food that might have fallen; how she will thank you for the smallest of deeds. Her era was definitely a time when manners were of the utmost importance.. how wonderful that must have been.

As I sit with her and see her fade, I am so charmed by her daily presences and strength. Though she still enjoys her meals, she is but a mere resemblance of her former self at 70 pounds. I view each picture in the room of her precious memories of days gone by; all the happiness and people she loves and spent her life with. To see her now all alone in her hospital bed with just me, a stranger, her mind spinning with no direction to guide it from coming to it's own conclusions as wrong as they might be....

As I sit, I take my time with my princess, I treat her as I believe her loved ones have always treated her, I treat her like a precious family member with all the love and care I can give. She is precious and I will always think of her forever more….

Susie's Reading Mitts

I found these fantastic reading mitts (Susie's Reading Mitts by Janelle Masters, the pattern is located here: http://web.archive.org/web/20090317070108/http://janelleknit.blogspot.com/2009/01/free-dancing-ewe-pattern.html) and they are also perfect for elderly people who seem to be cold when the rest of us are all hot. They are very fast to knit and look really nice. The pattern makes a set that is mid arm length but if you did 2 inches instead of the 5 inches for the arm length they would be closer to wrist length. I've got one of these little mitts done in a few hours and am now completing the second one. Mrs. Hunter will have her little mitts by Monday. She is going to love them. I did these using the Knitpicks yarn Swish DK in the color Cornflower. Looks like a cross between blue and purple almost a lilac.

This pattern was free! Thanks Janelle Masters for such a fantastic pattern!!!!

Orange and Nut Toffee.....

Orange and Nut Toffee.....

You might think this sounds gross.....but OMG so good

1 recipe Candied Orange Peel, Coarsely Chopped (or purchased)

2/3 cup coarsely chopped cashews

2/3 cup coarsely chopped walnuts, toasted

1 cup butter

1 cup sugar

3 tbsp. water

1 tbsp. light-color corn syrup

1. Prepare candied orange peel, set aside. Line a 13x9x2 inch baking pan with foil, extending the foil over the edges of pan. Sprinkle 1/3 cup cashews and 1/3 cup walnuts in pan. Set aside.

2. In a 2-quart heavy saucepan melt butter over low heat. Stir in sugar, water, and corn syrup. Bring to boiling over medium-high heat, stirring gently until sugar is dissolved. Avoid splashing side of saucepan, (splashing will cause gritty candy).

Clip a candy thermometer to side of pan. Cook over medium heat, stirring gently frequently, until thermometer registers 290 F (soft-crack stage), about 12 to 15 minutes. Mixture should boil at a moderate, steady rate with bubbles over entire surface. (Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 5 minutes of cooking, as temperature can increase quickly at the end.) Remove from heat; remove thermometer.

3. Carefully pour toffee mixture into prepared pan; spread evenly with a spatula. Sprinkle with candied orange peel and remaining nuts. Let stand at room temperature several hours. Use foil to lift toffee out of pan; break into pieces.

To Store, layer toffee pieces with waxed paper in an airtight container at room temperature for up to 2 weeks.

Candied Orange Peel Recipe

Cayenne pepper or rosemary sprigs are added to the sugar syrup for an extra layer of flavor.

2 medium oranges

1 1/3 cups sugar

1/3 cup water

1 tsp. cayenne pepper or 2 sprigs fresh rosemary (optional)

Sugar

1. To remove orange peels, with a paring knife cut peels into lengthwise quarters, cutting to the surface of the fruit. Reserve fruit for another use. Pry back the quartered peel and pull away to remove. With a spoon scrape away the white pith inside the peel. (If pith is left on, peels with be bitter.) Cut peel into thin strips.

2. In a 2-quart saucepan combine the 1 1/3 cups of sugar, the water, and cayenne or rosemary. Cover and bring to boiling. Add orange peel strips. Return to boiling, stirring constantly to dissolve sugar. Reduce heart. Cook, uncovered, over medium-low heat. Mixture should boil at a moderate, steady rate over entire surface. Cook, stirring occasionally, for 15 minutes or until peel is almost translucent.

3. Using a slotted spoon, remove peel from syrup, allowing syrup to drain off of peel. Transfer peel to a wire rack set over waxed paper (discard rosemary, if using). Set cooked peel aside until cool enough to handle but still warm and slightly sticky. Roll peel in additional sugar to coat. Continue drying on the rack for 1 to 2 hours.

4. Store, tightly covered, in a cool, dry place for up to 1 week. Or freeze for up to 6 months. Makes about 1 cup.

Reconnecting some more!

I'm so stoked today....I've reconnect with two nieces and am over the moon. My Niece Michelle helped me to make that happen. So now I'm connected to Donna too....OMG it is so awesome!

Donna, is just back from Afghanistan and is now in Hawaii visiting Michelle with her husband Phil. It's nice to know they keep in touch with each other.....I hope we can arrange all getting together soon. I wish I knew how Gregy is doing....I miss that kid. He has one of those smiles that will melt your heart. Maybe he'll get on FB or something soon.

Michelle and Donna are frigging amazing....I'll not even go into details but they have over come things that most people couldn't begin to over come. They've turned out to be better people than some of the people I know that have had ideal lives. I am so very proud and amazed by them.

Why oh why does Hawaii have to be so so far.........:0((

http://www.youtube.com/watch?v=LjhCEhWiKXk

Reconnecting......

You know, when you have brothers and they get married and divorced and they have children...you don't always get to watch them grow up or be a part of their lives. I have three brothers that I grew up with...(I'll not even mention all my other brothers) and they all had children.....I am 47 and I barely know any of them because of divorce....I often think of this and I've cried over the years because of it....I would so love to have a close family where we all get together for the holidays and talk about ole times........good and bad and everything in between!

I wish I had all sisters because then I don't think I'd have this issue.....

Recently I reconnected with my Niece Michelle....OMG it is the best thing. She is so much like me I think she was suppose to be my daughter! I am so excited the only thing that could be better is if I lived close enough to just pop in my car and drive over to have a cup of coffee and work on a craft project.... I can dream can't I! She and her sister and brother will always have a very special place in my heart. What a great way to start the weekend!

Balti.....if you can't travel to the Balti Mile then you can make it yourself!

Balti is a curry well known in Birmingham, England. This spicy savory dish is scooped up using Naan Bread and rice is not served with it. Although Balti and Naan Bread are regionally from India, Birmingham is famous for making the best.

2lb Boned Lamb, beef or chicken, cut into 1 inch cubes

2 onions chopped

3 tblsp Vegetable Oil

2 small Tomatoes, chopped

2 tsp. Balti Mix (if you can't find this the recipe follows)

2 tsp Turmeric Powder

1/2 green Pepper, seeded and chopped

1-1 inch cube fresh ginger, peeled

1/2 tsp Chili powder

1 tsp Garam Masala

Preheat oven to 400 degrees F.

Fry the onions in the oil in a flameproof casserole until translucent.

Add all other ingredients except the meat, and 1/2 pint of water.

Bring to a boil; then add meat

Put the casserole in the oven and braise the meat for 45 minutes, checking every 10 minutes to give it a stir and make sure there's enough water.

When the meat is tender on the outside but still a little pink inside, take the meat out with a slotted spoon. Let the contents of the casserole cool a ltitle. Then empty the contents (without the meat) into a blender or food processor and liquidize.

This becomes your basic balti sauce, and should be the consistency of thick soup. Add the meat back to the sauce and continue cooking in the oven until tender. About 30 minutes longer.

Serve with Naan Bread.

Balti Mix recipe

4 tblsp (60 ml) coriander seeds

2 tblsp (30 ml) White cumin seeds

2 pieces cassia bark, (2 inch)

1 tsp (5 ml) fennel seeds

2 tsp (10 ml) black mustard seeds

4 whole cloves

1/2 tsp (2 ml) wild onion seeds

1/2 tsp (2 ml) fenugreek seeds

1 tsp (5 ml) dry fenugreek leaves

10 dry curry leaves

1 tsp (5 ml) Green cardamom seeds

1/2 tsp (2 ml) lovage seeds

Roast, cool and grind the whole spices

Mix with the ground ones, and store tightly covered

Naan Bread

2 tblsp Warm water (110 degrees F)

1 tsp. white sugar

1 (.25 ounce) package active dry yeast

1/4 cup warm milk

1/4 cup plain yogurt, room temperature

1/4 cup margarine, melted

3 cups unbleached all-purpose flour

1 tsp salt

1/2 tsp baking powder

1/2 tsp poppy seeds (optional)

Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl. Knead for 6-8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.

Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler. Punch the dough down and knead briefly. Divide into 6 pieces and shape them into balls. Place them on the oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10-15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of the pieces of bread on it. Bake at 550 degrees F for about 4-5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until "charcoal" dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is beg enough, try baking two loaves at a time.

Luca - Cabled Baby Blanket by Arianna

I found this pattern for a cute baby blanket "Luca - Cabled Baby Blanket by Arianna " I made it once in a cream and mint color for my grand baby to be stash...then I decided it was a perfect size for people who are wheel chair bound. Sometimes the elderly feel cold when we all feel hot so I'm making one for one of the ladies I sit with. She loves blue so this time I'm making it in a medium and a light blue. The cables are so lovely. What a fantastic pattern and it was free! Thank you Arianna!

You can visit Arianna blog and this pattern here:

http://thecakeplate.blogspot.com/2008/08/luca-cabled-baby-blanket.html

The I love this cotton yarn was not so much the best choice, after washing the blanket I had to pick the lint balls off of it. I'm a bit disappointed with this....I will not use this yarn again.

holding place for my button