Tag Archives: baking

Spinning and Cooking

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Wool Coils

I’ve managed to eek out about half of the first sleeve of Calluna but it’s just a moss stitch tube, boring, no pictures.  I did some spinning yesterday, I had a tiny little batt of merino from Corgi Hill Farm, she sent it when I ordered the merino/silk batts, so I tried out some coils with it.  There’s only maybe five or ten yards here and it’s horribly over spun but it was fun to try out.

Scones

I’ve been more in a baking mood this week.  Monday I made some butterscotch oatmeal cookies, just basic oatmeal cookies with butterscotch chips, and they were so good we ate them all before I had a chance to photograph them.  Then yesterday morning I was craving scones, so I made some.  I used a recipe for Irish Soda Scones and they were dead simple to make, really fast, and and they taste great with some butter and a little apple butter or jelly, they’re a bit bland on their own.  I got too much flour on top of mine, but it doesn’t seem to make much difference.  I love scones and always forget how easy they are.  These took about five minutes to mix up and twenty to bake.  It actually took longer for my oven to heat up than to make the scones.  Nice.

Sally

Have a great weekend!

Cookies

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Butter Cookies

I had a busy day doing boring non-crafty stuff around the house today and ended up not taking any pictures of my knitting or spinning like I had planned so here’s a cookie recipe.  I made these today, they were very easy and fast and used ingredients that I already had, plus, they’re really tasty.  I also made lasagne, mmmm.

Kourabiéthes (Greek Butter Cookies) from Vegetarian Cooking Around the World by Alison Behnke

  • 2 1/2 c. all purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. (2 sticks) butter, softened
  • 1/2 c. sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • powdered sugar for sprinkling
  1. Preheat oven to 350°
  2. In a small bowl combine flour, baking powder, and salt.
  3. In a large bowl, beat together butter, sugar, and egg until light and fluffy.  Add vanilla and almond extracts and mix well.  Add flour mixture to butter mixture and mix until well blended.
  4. With your hands, form dough into balls, crescents, or S-shapes, using about 1/2 tbsp. at a time.
  5. Place cookies 2 inches apart on an ungreased cookie sheet.  Put on middle oven rack and bake 15 minutes, or until barely brown around the edges.
  6. Remove cookies from sheet with a spatula and cool on a wire rack for 5 minutes.
  7. Use a flour sifter to sift powdered sugar over cookies.

Back to normal crafty things tomorrow!