Shalom Cardigan

Up until December 2014, I had knit exactly one project - a sweater.  If you have looked at previous programs, you know that I crochet.  Large things.  Often.  A crocheting friend is expanding her knitting skills and invited me to join her in a knitting class at our local knit shop.   It's Easy she said.  SOOOOO...

On December 13, I found myself at Little Owls Knit Shop in Lemoyne knitting this cardigan (Pattern from Revelry:  http://www.ravelry.com/patterns/library/shalom-cardigan)

I LOVED it - after the first class, I found myself looking at the class schedule looking for another project.  That is when I learned that the sweater was intermediate.  What does this tell me (and you)?

1.  Don't be intimidated by a project.
2.  Don't even LOOK at the difficulty level.
3.  Find a local group of fellow knitters that can support you when you run into a hiccup.
4.  Find sites that offer videos for those late knitting nights that mean you really shouldn't bother your                         support group.
5.  Don't be afraid to rip out and start again.
6.  Once you finish a project, if you post it, you will start receiving requests.
7.  Ravelry is addicting.
8.  Check out Little Owls Knit Shop - in person or online.

Pumpkin Cranberry Cheesecake

I received a request for a Pumpkin Cranberry Cheesecake along with a copy of a recipe from Food Network Magazine.  I made a test cake and then made a second one to fulfill the request - using what I had on hand.  This is the result.

Crust:

7 Ounces Gingersnaps

6 Tbl Butter, melted

Heat oven to 325.  Pulse the cookies in a food processor until finely ground.  Add melted butter and pulse to combine.  Press into the bottom of a 9 inch springform pan.  Bake for 12 to 15 minutes.  Transfer to rack and cool completely.

Filling:

15 Ounce Ricotta, well drained

1 1/2 Cup Sugar

1 1/2 Cup Pumpkin Puress

3 Large Eggs

8 Ounces Cream Cheese

1 Tbl Vanilla

1 Tsp Cinnamon 

1/2 Tsp Nutmeg

1/2 Tsp Salt

Combine all ingredients in a food processor and pulse until combined.  Pour the filling into the cooled crust.  Bake until set around the edge but still has a jiggle in the center - 1 hour to 1 hour 15 minutes.  Transfer to a rack and cool then refrigerate until set - at least 8 hours.

Topping:

1 3/4 Cups Fresh Cranberries

1/2 Cup Sugar

1 Tbl Lemon Juice

1/3 Cup Water

Chop 1 cup cranberries and put into a small saucepan with sugar, lemon juice, salt and water.  Cook over medium heat for 10 minutes.  Stir in remaining 3/4 cup whole cranberries and cook 2 more minutes.  Let cool.

When cool, pour over the cheesecake and return the cheesecake to the refrigerator until ready to serve.

Baked Beans

Hubby asked for baked beans - and of course didn't want one kind of bean, so here is the result:

3/4 Cups Dried Pinto Beans
3/4 Cups Dried Navy Beans
3/4 Cups Dried Lima Beans
3/4 Cups Dried Northern Beans
3 Cups Apple Cider
8 Ounces Thick Bacon
1 Small Onion
6 Tbl Molasses
1/4 Cup Prepared Mustard
2 Tsp Salt
2 Cups Bean Water

Pick through beans and put into a pot with 5 Quarts of water.  Bring to a rapid boil for 5 minutes.  Turn off heat and let stand for an hour.  Drain, save 2 cups of the bean water.

Return beans to the pot, add apple cider.  Slowly bring to a boil and boil for 30 minutes.

Pour into a 6 quart slow cooker.

Dice the bacon, add to the beans.  Peel the onion.  Stir in the Molasses, Mustard, Salt and Bean Water.  Stir well.  Peel the onion, keep it whole and bury it in the beans.

Cook on low for 8 to 10 hours or high for 4 to 5 hours.

When beans are tender, remove the onion, stir and serve.

Scottish Shortbread

Another first - I have never made shortbread.  Mainly because I do not prefer it - usually.  Apparently, this is because I do not prefer commercially prepared shortbread.  Recipe number three on the LHJ Favorite Christmas Cookies was shortbread.  It is wonderful - and wonderfully easy.  I made it easier by purchasing three non stick foil pans and using one of my own that I buttered with an empty butter wrapper.

2 Cups Unsalted butter, softened
1 Cup Sugar
5 Cups All Purpose Flour

Heat oven to 275 degrees.  Grease four 8 inch square pans, set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  Beat in flour 1 cup at a time until well mixed.  Divide dough into 4 equal pieces and pat each evenly into the bottom of a pan.  If you only have two pans, refrigerate half of the dough until the first batch is baked.  With tines of a fork, prick dough all over to prevent bubbles.  Bake for 1 hour until pale and golden - NOT brown.  Cool in pans 10 minutes.  Remove from pans and cool completely.

Pretzels, Beer Mustard and Chicken

I found Beer Mustard at our local grocer.  I had chicken breast on hand, and pretzels.  SOOOO - split the breast in half (butterfly style) coated them, browned and baked them.  YUM.

You'll need -

2 large chicken breast, butterflied completely in half.
2 Tbl Cup Beer Mustard - I used Sierra Nevada Porter and Spicy Brown Mustard, you can use whichever you like, they have 3.
1 cup crushed pretzels placed in a large, shallow bowl.
2 Tbl Butter

Heat oven to 375 degrees.  Melt 1 Tbl butter in a pan large enough to hold 2 pieces of chicken.

Place 1/2 Tbl of mustard on one side of the chicken, rub to coat.  Place mustard side down in pretzels.

Rub top with another 1/2 Tbl mustard, flip and coat with pretzels.  Repeat with a second piece of chicken.  Place both in hot, buttered pan.

Cook 2 minutes per side and then placing in an oven safe pan. Repeat with remaining 2 pieces of chicken.  Bake 10 to 15 minutes or until 165 degrees.

Joe Froggers

Ladies Home Journal ceased publication this year.  Not long after, my mother in law found a cookie insert from December of 1980.  I am slowly working my way through in homage to LHJ.  This week, Joe Froggers (tweaked, of course).

1/2 Cup Shortening
1 Cup Sugar
4 1/2 Cups All Purpose Flour
1 1/2 Tsp Salt
1 1/2 Tsp Ginger
1/2 Tsp Clove
1/2 Tsp AllSpice
1/2 Tsp Nutmeg
1/2 Cup Molasses
1/2 Cup Corn Syrup
1 Tsp Baking Soda
1/2 Cup Dark Rum
3 Tbl HOT Water

In a large bowl, cream shortening and sugar until fluffy.  Add salt and spices then gradually add flour to the creamed mixture.  Combine Molasses, Corn Syrup and Baking Soda.  Pour into mixer and blend until well mixed.  Combine rum and water, pour into mixture and continue to beat at low speed until well mixed.  Cover and chill at least two hours.

Heat oven to 375 degrees.  Line cookie sheets with silicone mats, parchment OR non stick foil.  Divide dough into quarters, working with one quarter at a time while the remaining dough is refrigerated.  Flour your work surface and roll the dough out to 1/4 inch thick for a soft cookie, 1/8 for a crisp cookie.  Cut into 4 inch circles. Transfer to cookie sheets and bake 15 minutes.

Cool on pan 2 to 3 minutes then transfer to a cooling rack.

Pineapple Upside Down Cakes - for 1

I enjoy the American Profile magazine insert that is in the weekly paper.  Sadly, there was a notice this week that American profile is going a different direction and will not be available to our paper any more.  In this last episode, the include a recipe for Pineapple Upside Down Cakeletts.  That was the basis for the following.

12 Maraschino Cherries
8 Ounce Crushed Pineapple
1/2 Cup Dark Brown Sugar
8.5 Ounce Jiffy Corn Muffin Mix
1 Large Egg
1/3 Cup Sour Cream
1/3 Cup Greek Yogurt

Heat oven to 350 degrees.

Spray muffin tins with oil.  Place a maraschino cherry in each.

Mix together pineapple and brown sugar, divide over cherries. Mix together muffin mix, egg, sour cream and yogurt.  Spoon over the pineapple.

Bake 15 to 20 minutes or until cakes are set.  Flip onto a serving dish.