Fleece Blankets

A few months ago the ladies of our church did a fleece blanket making party.  We made several lightweight, single-layer fleece blankets to distribute to homeless people in our area.  In the middle of summer, we thought a thin blanket would be perfect.  I promised the ladies to make a few videos for them to use as a reference for later.  Well, I still haven't gotten around to it!  But here are some great instructional links to help.

First question: How do you get the holes in the fleece?
I use a Skip Stitch Blade in a rotary cutter.  I cut the edges of the fleece nice and straight with a regular rotary blade.  Then I use the Skip Stitch Blade to make the holes.  You need to make the holes about 0.75-1 inch from the edge of the fleece.  Here's a great tutorial video.  I do the crocheting a little different than this tutorial.  She does a single crochet in each hole and then chain between holes.  I do two single crochets in each fleece hole (no chains).  I do four single crochets in each corner.

Second question: What fancy edging should I do after I single crochet in the holes?
The tutorial video uses a lovely shell.  I often do the very same edging.  It looks a little femine, so sometimes I do a crab stitch border, it's a little more masculine.  It reminds me of rope.  I recently learned this cathedral border.  It's a little more fancy.

Third question: How much material does it take to make a blanket?
Good question.  For an adult, I used about 2 yards of fabric.  That makes a blanket 56 inches wide by 72 inches long.  Plenty big!  For a baby or toddler, I use about 1.25 yards to get a blanket 44 inches wide by 58 inches long.  I like to buy my fleece at Joann's when it is on a 50% off sale.  Look for large remnants to save even more!  One large skein (Red Heart Super Saver) is usually enough yarn to do the edging.

Fourth question: How long does it take to make?
I don't really know.  I crochet while we watch TV.  Maybe two movies.

Thanks for reading.  Happy Crocheting!

Book Review: Praying the Bible

I digested this book in three days!  How could I read it that quickly?  It's just that good and it's only 100 pages long.  Donald Whitney gives a simple and sublime method of praying scripture in this book.  Considering 2 Timothy 3:16, he instructs readers to view each verse of a Psalm as God speaking.  The reader can respond to it in prayer just like you would respond to any other person in conversation.  Then Witney directs readers to go on to the next verse and repeat the process.  He even gives suggestions on how to handle more challenging verses like Psalm 58:6 and how to adapt the prayer model to a group setting.  If your prayer life is as dry as a popcorn fart or you mind is as distracted in prayer as monkeys running through a forest, then pick up this book asap!

Christie's Magic Muffins

My friend Christie passed this recipe to me.  I was surprised to discover the fudgy muffins she fed me had no flour!  The muffins mainly consist of pumpkin and peanut butter.  So here we go with the recipe.

2 eggs, beaten

2 cups peanut butter (I only used 3/4 cup)

1/2 cup raw honey (I used sugar)

1.5 cups pumpkin puree (that's a whole can)

1/3 cup cocoa powder

2 teaspoons baking soda

2 teaspoons vanilla

1/2 cup of chocolate chips (I used mini M&M's)

Pre-heat the oven to 350 degrees.  Spray the muffin pan or cupcake liners with nonstick baking spray.  In a big bowl, mix all the ingredients except the chocolate chips until the dough has an even consistency.  Fold in the chocolate chips.  Fill the muffin wells about 3/4 full.  This recipe makes 12 muffins.  Bake for 25-30 minutes.  Test for doneness with a toothpick.   

Greg eats pumpkin without knowing it!

Faboulous Body Butter

I don't know why I haven't tried making body butter before.  It's so easy!  It's a nice alternative to lotion.  If you are sensitive to certain ingredients, this is a great way to create a lotion to meet your needs without spending a fortune.  We made two different blends.  I need to give a little warning before we start.  This body butter will be preservative free.  You should try to use it up within 6 months of making it.  Also, a given container should be used by only one person.

Recipe #1 is on the left, lovely helper in the middle, Recipe #2 on the right

Body Butter Recipe #1
Yielded a softer, fluffier butter.  It resembles whipped shortening.
1/3 cup shea butter (I order mine from this site http://www.wholesalesuppliesplus.com/)
1/3 cup coconut oil (I prefer the raw or less refined version that give a coconutty smell)
1/3 cup olive oil (the lighter the better)
1/2 teaspoon vitamin e oil (or break open 10 capsules of vitamin e)
10 drops clove essential oil (or essential oil of your choice)

Body Butter Recipe #2
Yielded a firmer, richer butter.  It smells like chocolate!  We tried using lavender essential oil with it, but the chocolate smell of the cocoa butter covered it.
1/3 cup cocoa butter (I order mine from this site http://www.wholesalesuppliesplus.com/)
1/3 cup coconut oil (I prefer the raw or less refined version that give a coconutty smell)
1/3 cup olive oil (the lighter the better)
1/2 teaspoon vitamin e oil (or break open 10 capsules of vitamin e)
10 drops peppermint essential oil (or essential oil of your choice)

We followed the directions in this video from TheSquishyMonster.com  After the cocoa/shea butter, coconut oil, and olive oil were melted, we added the vitamin e and essential oils.  Then we whipped them with an electric mixer.  The stand type mixer worked better and faster, but a hand held mixer worked fine too.
https://www.youtube.com/watch?v=6nyt2t02qf8

Karlee's Biscuits

A couple of weeks ago our Women's Ministry had a Bread and Butter event.  Karlee demonstrated how to make biscuits.  Valerie lead us in a Bible Study and communion to start our year out right.  It was wonderful!  I promised the ladies to type up the recipe.  Here goes!

Step 1:
Gather your ingredients: yeast, warm water, flour, sugar, baking powder, baking soda, salt, shortening, vinegar, milk, butter.  You will also need a large bowl, a couple of wooden spoons, measuring cups and spoons, rolling pin, and circular cookie cutter/glass.  Also, preheat your oven to 400 degrees.

Step 2:
Dissolve 1 package of yeast (2.25 teaspoons if you buy yeast in bulk) in 1/4 cup of warm water.  A sprinkle of sugar will help your yeast start working.

Step 3:
Mix together the dry ingredients in the large bowl.
5 cups all-purpose flour (I experimented with 2 cups of whole grain wheat flour)
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Mix these ingredients well.  Break up any clumps of baking powder and baking soda.

Step 4:
Create a well in the center of the flour mixture.  Put 1 tablespoon of white vinegar into a 1 cup measure.  Fill the cup up with milk.  Pour this mixture into the well in the bowl of flour.  Repeat this for another 1 tablespoon vinegar and cup of milk so that in the end you add 2 cups of milk/vinegar to the flour mixture in the large bowl.  Stir.

Step 5:
Add 1 cup shortening to the bowl.  Stir.  The mixture will be thick.  Use your hands to mix at the end.  The batter will be a little wet.  Turn it out onto a well floured counter and gently kneed to achieve the right consistency.  Kneed in more flour if necessary.  You want the batter to be tender but not so sticky that it sticks to your fingers.  Biscuits have the best texture if the dough is handled a minimal amount.

Step 6:
Roll the dough to about an inch thick.  Cut out biscuits using the top of a glass as a circular cookie cutter.  Place on a greased cookie sheet.  Roll out the scraps of dough again and cut more biscuits until all the dough is gone.  We made about 20-24 biscuits out of this recipe.

Step 7:
Melt 2 tablespoons of butter.  Brush melted butter onto the tops of the biscuits.  Bake at 400 degrees for 15-20 minuets until the tops of the biscuits are golden.

Freezer option:
Flash freeze the raw biscuits to thaw and bake later.  I placed the cut and buttered raw biscuits on a cookie sheet in the freezer for about and hour.  Then I put them in a zip lock bag and returned the bag to the freezer.  When I wanted to use them later, I put the frozen biscuits on a cookie sheet at night right before I went to bed.  I put the cookie sheet in the oven.  First thing in the morning, I turned the oven on and baked the biscuits for breakfast. It took a little longer to bake than 20 minuets because the oven was not preheated.