Thursday, March 4, 2010

Calling all followers and followers-to-be!

I would love to have everyone that reads or occasionally reads my blog to become a "follower." We will be having prize drawings and they will be for followers only. The more followers we get the more often we will be able to give prizes away. Sign up to follow me soon if not today!

I'm really close to finishing my first toe-up sock. It was a stretch for me since I have always done cuff down. The heel was my biggest issue, because I like a slip-stitch heel flap and a lot of patterns that I looked at had short-row heels. Anyway, thanks to Jean who works for me and also teaches our Toe-Up Sock Class, I got through the heel and I'm nearly done with the cuff.

I've picked out a couple of WIPs in my collection to work on, too. I've made it halfway through on my Stork's Nest Scarf and it's looking really nice. I also am working on my Revontuli out of Zauberball Crazy. I think It's going to be really beautiful, too. I put it away about 5 months ago and basically forgot about it... The other day someone reminded me about it, so I got it out today and will dive in and try to finish the remaining 20 rows!

My friend, Kelly recently had surgery and has been off of work. She's been getting out more and more and everytime she comes into the shop she has baked something delicious. I told her she's going to kill me! Last week she brought in Dutch Letter Bars. They are wonderful! I asked Kelly for the recipe, and if I could share it. She gave me the recipe and I made them this weekend and now I'm going to share the recipe with all of you. I hope you enjoy them as much as we all did.

Dutch Letter Bars
  • 1 stick butter, softened
  • 1 stick margarine, softened (do not substitute either of them, you need one of each)
  • 2 cups sugar
  • 2 eggs
  • 1 can Solo Almond Paste
  • 2 cups all-purpose flour
Cream the butter, margarine and sugar together. Add eggs to mixture, then *almond paste, and finally flour, mixing well after each addition. Spread the mixture into a greased 9x13 inch pan. Sprinkle with white sugar. Bake at 350-degrees for 30 minutes. Allow to cool completely. Cut into bars and share with your knitting friends!

*pinch off small pieces of almond paste and add in to the batter or it is hard to mix well! Using a stand mixer works really well!

FYI: You can find the Solo Almond Paste in the baking aisle near the pie fillings.