The thing is, I still remember hwo to knit & purl, but the big hang-up for me is that I jsut can't seem to recall how to cast on. Well I've been hunting around YouTube in hopes of finding someone who's posted a vid showing the same way of casting on that I learned as a child in Shelly Watson's 4-H class (at least I think her name was Watson, do you remember Amelia?). Anyhow, I'm fairly sure that this vid is the same way I learned all those years ago (coming up on 30 years ago), well apparently this link goes to a group of vids (videos/movies). I'm not talking about the casting on method the lady calls the e-loop, which while it's easy, hear that it's not very stable. Oh no, I'm talking about the long tail method (or so I've seen/heard several people refer to it). Here's another link, this lady explains it quite well especially as the other lady left a very important detail out, as in which hand holds the tail & which hand holds the working yarn, oh yeah super important stuff that!
Anyhow, once I get the hang of casting on, then I'll practice knitting & purling, maybe for a cotton dishcloth. By then I would think that I could remember what I'm doing long enough to have it emblazoned into my short-term memory & be able to do more with it than just a simple dishcloth.
In the meantime, I'll also keep on crocheting, something that I love that it doesn't take 2 needles to do. After I find my knitting needles, well then I'll give some of these tute's (tutorials) a try, then I'll post again about my results.
For now, I'm off to make Blueberry muffins w/ yogurt and maybe that last sad-looking banana & some ground flax seed as well -- YUM!!! Oh mustn't forget to put nuts or sunflower seeds in too... to me, baked goods are just so much better with the addition of nuts & seeds!!!
Have a great day y'all!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Saturday, February 11, 2012
Thursday, April 14, 2011
MUFFINS and Substitutions and my story :)
Applesauce Blueberry Muffins
I've got my first 2 dozen in the oven cooking, and will be adding to and editing this post for the next hour or so.
Okay so I started with my basic banana bread recipe, one that I frequently make into muffins instead, and decided to triple my recipe because I've got several hungry mouths who eat lots (my older boys and hubby will eat 1-1/2 dozen between them); it's a two bowl, one larger than the other recipe. However today I don't have bananas dark enough so I substituted applesauce, something I have done before often, 3-1/2 cups. Then I put in 3/4 cup of oil, nothing changed there, then I put in 3/4 cup of honey and 1/2 cup of molasses (so you should end up with 1-1/4 cup of liquid sweeteners, but can decrease honey to 1/2 cup) for the sugar, then the eggs, well all I have are the tiny eggs from my neighbor so I put in 4 of these little darlings (instead of 3 normally when I triple the recipe). This is in bowl [bigger] One, mix them all together well.
Now for Bowl Two: okay, while I was digging [in my freezer] for blueberries, I found a bag with graham cracker crumbs, along with my ground flax seed meal wheat germ. I pulled them all out with the blueberries., then I started measuring. 2-1/2 cups of graham cracker crumbs, then about 1/2 cup each of the flax seed meal & wheat germ (bought both of these from Smith's in the baking aisle, they are Bob's Red Mill). Then I added 3 cups of flour & 1 cup of rolled oats (oatmeal). Then for the leavening: I put in 4-1/2 tsp. baking powder, 1 tsp. of baking soda (recipe called for 3/4 tsp, but since I used honey I just rounded up to a full teaspoon), 1 tsp cinnamon (rounded up again from 3/4 tsp, 'cuz I like cinnamon).
With the electric mixer running in liquids bowl, dump in dry ingredients slowly, mixing carefully after each addition. Then add 2 cups of fresh or frozen blueberries, and if desired 1-2 cups of chopped nuts or sunflower seeds; I didn't because my pecans are frozen and I don't have any sunflower seeds.
Baking: well the website said that you should decrease the baking temperature by 25 degrees, but I decided to keep the temp at 350 deg Farenheit. Still am figuring out how long, as I've been cooking 2 dozen [regular-sized] muffins at a time. Normal cooking time for 1 dozen muffins is 18-20 minutes.
Okay cooking time for 2 dozen is 25-28 minutes!! I got exactly 4 dozen muffins by using my 1/4 cup ice cream scoop, I put a heaping scoop into each muffin cup.
Now... here's the original Banana Bread Recipe
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1 [lrg] egg
1 cup mashed bananas
3/4 cup sugar
1/4 cup oil
1/2 tsp. lemon zest (optional)
1/2 cup chopped nuts
Mix flour, cinnamon, baking powder and soda together thoroughly. Mix egg, sugar, bananas, oil, and zest together thoroughly; add dry ingredients to wet ingredients 1/3 at a time, mixing well after each addition; fold in nuts. Bake in a greased 4x8 or 5x9 loaf pan at 350 degrees Farenheit for 20-30 minutes.
I've got my first 2 dozen in the oven cooking, and will be adding to and editing this post for the next hour or so.
Okay so I started with my basic banana bread recipe, one that I frequently make into muffins instead, and decided to triple my recipe because I've got several hungry mouths who eat lots (my older boys and hubby will eat 1-1/2 dozen between them); it's a two bowl, one larger than the other recipe. However today I don't have bananas dark enough so I substituted applesauce, something I have done before often, 3-1/2 cups. Then I put in 3/4 cup of oil, nothing changed there, then I put in 3/4 cup of honey and 1/2 cup of molasses (so you should end up with 1-1/4 cup of liquid sweeteners, but can decrease honey to 1/2 cup) for the sugar, then the eggs, well all I have are the tiny eggs from my neighbor so I put in 4 of these little darlings (instead of 3 normally when I triple the recipe). This is in bowl [bigger] One, mix them all together well.
Now for Bowl Two: okay, while I was digging [in my freezer] for blueberries, I found a bag with graham cracker crumbs, along with my ground flax seed meal wheat germ. I pulled them all out with the blueberries., then I started measuring. 2-1/2 cups of graham cracker crumbs, then about 1/2 cup each of the flax seed meal & wheat germ (bought both of these from Smith's in the baking aisle, they are Bob's Red Mill). Then I added 3 cups of flour & 1 cup of rolled oats (oatmeal). Then for the leavening: I put in 4-1/2 tsp. baking powder, 1 tsp. of baking soda (recipe called for 3/4 tsp, but since I used honey I just rounded up to a full teaspoon), 1 tsp cinnamon (rounded up again from 3/4 tsp, 'cuz I like cinnamon).
With the electric mixer running in liquids bowl, dump in dry ingredients slowly, mixing carefully after each addition. Then add 2 cups of fresh or frozen blueberries, and if desired 1-2 cups of chopped nuts or sunflower seeds; I didn't because my pecans are frozen and I don't have any sunflower seeds.
Baking: well the website said that you should decrease the baking temperature by 25 degrees, but I decided to keep the temp at 350 deg Farenheit. Still am figuring out how long, as I've been cooking 2 dozen [regular-sized] muffins at a time. Normal cooking time for 1 dozen muffins is 18-20 minutes.
Okay cooking time for 2 dozen is 25-28 minutes!! I got exactly 4 dozen muffins by using my 1/4 cup ice cream scoop, I put a heaping scoop into each muffin cup.
Now... here's the original Banana Bread Recipe
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1 [lrg] egg
1 cup mashed bananas
3/4 cup sugar
1/4 cup oil
1/2 tsp. lemon zest (optional)
1/2 cup chopped nuts
Mix flour, cinnamon, baking powder and soda together thoroughly. Mix egg, sugar, bananas, oil, and zest together thoroughly; add dry ingredients to wet ingredients 1/3 at a time, mixing well after each addition; fold in nuts. Bake in a greased 4x8 or 5x9 loaf pan at 350 degrees Farenheit for 20-30 minutes.
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