Tuesday, March 23, 2010

How to do Purl Stitch

This video shows how to purl. Knit, and purl are the main staples on how to knit. A continued knit stitch makes what is called the garter stitch pattern. The knit stitch one direction, with the purl stitch on the returning direction makes what is called the Stockinette stitch pattern. Are you confused? ( The light turned on one day and I understood. ) Which is the main pattern that you see on most garments.

How to do Knit Stitch

This video illistrates how to do the knit stitch. Which will become what is called the garter stitch when you just keep going.

Saturday, March 20, 2010

Spanish Rice Recipe

The fact that rice is a main stay for half the population of the world. Does not mean that it is the easiest food to prepare. Making good rice was such a challenge for me, that why for many years  I used the Uncle Ben's  rice in a pouch, made especially  for us rice challenged people.
 My friend Norma  shared with me the secret of making great Spanish rice, this is her family recipe which I will be sharing with you.
 Here are some some things that I have learned about making good rice. The type of rice you buy matters.

  • Jasmine rice in my opinion gives the best results
  • .Rice needs to be rinsed.
  •  Do not lift the lid off the pan for at least 20 minutes.

Good heavy bottom pan with lid
Measuring spoons
Measuring cups
Strainer metal or plastic
Medium size bowl

2 cups Jasmine
1 tablespoons of olive oil
1 small tomato chopped
1 small onion chopped
1 tablespoon of tomato paste
2 tablespoons of fresh Cilantro
2 soft chicken bullion cubes
4 cups of water

Measure 2 cups of uncooked rice into the bowl. Fill bowl with water stir, until you see the water turn murky. Strain rice real well.

Heat pan to medium with 2 tablespoons of olive oil. Add cleaned rice and fry till the rice changes color about 5 minutes.
Make sure to stir rice to keep from burning.

Add chopped tomatoes, and onions fry another 5 minutes. Keep stirring to keep from burning.

Add water, bullion cubes, and cilantro. Make sure to smash bullion cube between fingers before adding to rice. Stir well.

When water starts to boil, reduce heat to low add lid cook for 25 minutes. (important not to lift lid to check on rice for at least 20 minutes)

Check to see if grains of rice look hard or if they had expanded. Once expanded rice is done. If not it's not done add about 1/2 cup more of water and wait another 7 minutes

Sunday, March 14, 2010

Chocolate Ganache Frosting

This chocolate ganache frosting is for the chocolate lovers at heart. It  tastes so chocolaty,and the
consistency is smooth. It makes for a great in the middle of the cake filling.

double boiler
measuring cups
measuring spoons

1 bag of milk chocolate chips 11.5 oz
1/3 cup heavy whipping cream
 1 teaspoon vanilla
 2 tablespoons butter (real) warmed to  room temperture

Place milk chocolate chips in a double boiler. Set stove setting on low to medium low.  Melt chocolates slowly takes about 7 minutes.  Mix till smooth. Let cool down for 10 minutes.

Add  1/3 cup of heavy whipping, when you mix the cream into the melted chocolate it will thicken up and look lumpy but keep mixing.

When the chocolate gets smooth,  add 2 tablespoons of room temperture butter.

This time use mixer to beat for a few minutes til  chocolate smooths out. Add 1 teaspoon of vanilla. whip again.   Frost your cake.  This frosting needs to be used right away.  It will set up hard within a short time after it cools off..

Mom's Lemon Meringue Pie

Mom's Lemon Meringue Pie
Hi, just got back from a short trip to San Diego, sure did enjoy the fresh sea air .Since it's close to spring time, and Easter is around the corner my mind started to conceive what dessert I would be preparing for my family gathering.
I decided on my mother-in-laws lemon meringue pie recipe. My  mother-in-law Florence. was raised Mennonite, and this recipe has been handed down though the family.
 This recipe will make 2 pies, and I also left a recipe for making the pie crust (this recipe makes 5 single crusts).

Supplies (the right tools make a better pie)
9" in. pie pan
large bowls
measuring spoons
rolling pin
rubber spatula
pastry dough blender
bench scraper
lemon reamer

Ingredients for Perfect Pie Crust
5 cups of flour
2 cups of shortening ( I like to use the butter flavored shortening)
1 egg yolk save the egg white for the meringue
1 tablespoon of vinegar
1 tablespoon sugar
1 teaspoon of salt

The pie crust we will make is a very flaky one. In a large bowl put the flour, sugar, and salt. blend with whisk.

With the pastry blender, combine the shortening with the flour mixture...

'til it resembles small marbles.

In a measuring cup mix 1 egg yolk, and vinegar, and fill the cup to top.

Sprinkle water, egg, and vinegar mixture, folding over the flour mixture. depending on the humidity, you may not use all of the water mixture.

Check it by taking a hand full and squeezing it. If it holds together nicely it is good, if its too crumbly add more water to the mixture. Do not overwork the dough once you add the water mixture, or it will make your crust tough.

Next, roll your crust onto a floured countertop. Keep adding flour so it doesn't stick to the counter.

Now flatten dough ball.

Roll out dough, adding flour, and using bench scraper to keep dough from sticking to the counter.

Fold crust in half , then in quarters for easy handling.

Adjust to pie pan...

Make fluted edges on the pie crust, try to hook over the edge of the pie pan to keep the pie crust from slumping down. I find that by doing this I don't have to blind bake my crust.
Make sure to dock or pierce the dough before baking.

Bake 20 minutes, or 'til golden brown at 400 degrees,
then cool and set aside while making the lemon filling.

Lemon Filling:
2 cups of sugar
8 tablespoons of corn starch
1 cup of fresh squeezed lemon juice
4 egg yolks (save whites for meringue)
2 cups of water
2 tablespoons of real butter
pinch of salt

Using the lemon reamer will get all of the goodness out of your lemons.

In a medium sauce pan: put sugar, corn starch, lemon juice, 4 egg yolks, and water.

Stirring constantly with a whisk, bring to a boil. The mixture should thicken. It takes about 25 minutes.

Remove from the heat to cool... adding the butter and pinch of salt. Allow to cool before pouring into pie crust.

Meringue Topping:
5 egg whites
1 teaspoon cream of tartar
6 tablespoons of sugar

Making meringue can be tricky.
Make sure your eggs are room temperature, and when you separate the yolk from the white that no part of the yolk is broken into the white part of the egg.
Your bowl and blender beaters have to be squeaky clean, with no grease on them.
In large bowl, whip egg whites with an electric beater until they become frothy. Now add cream of tartar.

Keep whipping with beater until egg whites become firm and hold a peak.

Slowly add 6 tablespoons of sugar one at a time.

Spread over pie filling making sure to seal the pie with the meringue topping otherwise the pie will weep.

Broil meringue in oven, close to the top shelf, till brown, it takes about 3 to 5 minutes, so don't walk away.
Let me know how you like this recipe.
Labels: recipe draft 3/10/10 by Rosy Creations Delete

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Saturday, March 6, 2010

Best Tasting Oatmeal Cookies

My dad's favorite cookies were oatmeal,and. I was in charge of making him his cookies. I was not happy with the recipes I had, so that led me on the quest for the best tasting oatmeal cookie, I believe this recipe is it. Try them I think you'll love them..
Here is some of the things I have learned about baking any cookie recipe. Have plenty of bowls. Mix all the dry ingredients together, before combing with the wet ingredients. Hand mixing is a must, and do not over mix. If you remember these few tips your cookies will come out great.


  1. 1 cup butter
  2. 1 cup sugar
  3. 1 cup brown sugar
  4. 2 eggs slightly beaten
  5. 1 teaspoon vanilla
  6. 2 1/4 cups flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1 1/2 cup oatmeal
  11. 1 cup coconut flaked
  12. 1 cup pecans
  13. 2 cups raisins

Cream butter and sugar in a large bowl till it lightens in color about 5 minutes. Add eggs and vanilla beating well.

In another bowl combine flour, baking powder, baking soda, and salt, mix with a wisk to make sure it is well combined. Add the flaked coconut, oatmeal, nuts and raisins continue to mix together till well blended.

Add the dry mixture to the creamed mixture.

Drop dough by tablespoonfuls onto a lightly greased cookie sheet. I like to line mine with parchment paper.

Bake at 350 degrees for 10 to 12 minutes till lightly golden. Cool cookies on wire racks... makes 5 dozen.

Enjoy! Let me know what you think?