Recipes
Episode 32: Let Me Entertain You
Contact Us You can find Queen Deborah on Ravelry as IndigoChicken, on Instagram as IndigoChickenDolls, and on Etsy as Indigo Chicken or email her by clicking here. Queen Emily can be found on Ravelry as SaltCityKnits (new user name!) and on Instagram as SaltCityKnits. Please join us on Ravelry in our group for more discussion, photo sharing, and prizes!
Find Queen Deborah’s gorgeous project bags on Etsy.
Find Queen Emily’s patterns on Ravelry.
Find Queen Emily’s yarn at The Yarnbrary.
Thanks to everyone who entered our MyFirstSocksKAL! Our winner of the giveaway is sissalou on Ravelry. D’vett! We are so excited to send out your yarn and a sock pattern of your choice! Please contact Queen Emily on Ravelry as saltcityknits.
And our winner of our Marly Bird Chic Sheep yarn and Queen Deborah’s Love Entwined Cowl pattern is AngelicEmbers. Nicole! We would love to get that out to you! Please get in contact with Queen Deborah on Ravelry as indigochicken.
NEW GIVEAWAY! Comment on this episode on YouTube with your fantasy project to enter to win our gorgeous giveaway from Hula Hut yarns! This beautiful colorway is called Magic Unicorn and every skein of this colorway sold helps support knitting and crocheting for charity! We’ll announce the winner on our next episode.
Little Tailoress Yarns in All the Christmas Candy colorway
Skedaddle Sock by Lena Gjerald
Candy Floss Socks by Emily Clawson
Teeny Baby Socks in Knit Picks Stroll Tweed
Tilting Planet in Cosmic Cake colorway
Glam Shell Shawl by Marisa Hernandez
Yarnbrary Biography Sock in Eat Me.Drink Me. colorway
Petals and Picots by Swift Yarns
Custom dyed yarn by Vintage Fairie LLC
Queen Emily’s Projects
Cheshire’s Grin by the Yarnbrary
Love Entwined Cowl by Deborah Raymond
Jane Austen Classic Sock by the Yarnbrary
Scrappy Bias Shawl by Emily Clawson
Chamomile Shawl by Julie Debruex
Hula Hut Maui Sock in Robin Egg, Huckleberry Trifle, and Huckleberry Chuckle
Other Mentions
Ami at Little Tailoress – beautiful Liberty print bags! So gorgeous and we love them!
Large, window project bag by Random Fandom Bags. So cute!
Heart Bag by @youmeandmabel on Instagram
Sherry Iris podcast on YouTube
Snippets From the Past
Betty Crocker’s Guide to Easy Entertaining
Grandmother Gray’s Tutti Fruitti Ice Cream
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Grandma Childs’ Hot Fudge
The other recipe we talked about in our Snippets from the Past segment is Grandma Childs’ homemade hot fudge. It’s very simple and delicious, just like everything our Grandma made.
1/2 cup cocoa
1/2 cup butter
1 can evaporated milk
4 cups powdered sugar
Melt butter in saucepan and whisk in cocoa. Add evaporated milk and bring to a simmer. Stir in powdered sugar. Heat and stir until powdered sugar is completely dissolved. Hot Fudge will be quite runny and that’s how we always liked it!
Enjoy!
by Grandmother Gray’s Tutti Fruitti Ice Cream
We shared some of our favorite recipes from our grandmothers. Here is the recipe for Tutti Fruitti Ice Cream from our Grandmother Gray. This recipe assumes you have a large ice cream freezer. We always used the style that takes ice and salt, rather than the smaller self-freezing ice cream freezers.
2 1/2 cups Sugar
6 cups milk
3 teaspoons vanilla
Heat in a saucepan until just warm. Meanwhile, dissolve 4 tablets Junket in a little water. Add Junket to mixture and place in ice cream freezer to set with a little ice and salt around for about five minutes.
Add:
2 cups heavy whipping cream
1 can evaporated milk
Juice of 1 lemon
1 can well-drained crushed pineapple
1/2 cup chopped maraschino cherries
1/2 cup chopped pecans
1/2 cup mini chocolate chips
Add milk to reach 4 inches from top of freezer canister.
Seal canister and add more ice and layers of salt to create brine and freeze according to instructions of your freezer.
by Grandma’s Peppernuts
Our Grandma Childs made these spicy little cookies every Christmas and shared them with all her children. They are different than traditional Peppernuts (or Pfeffernuss) as they do not have any anise or pepper in the recipe. I guess she never liked the traditional flavors and neither did any of her children or grandchildren. We love these poppable sweets just as they are in all their ginger-y, molasses-y goodness!
Peppernuts
From the kitchen of Gay Rosenberg Childs
Ingredients:
3/4 cups sugar
1 cup dark molasses
1 cup shortening
1/2 cup water
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cloves
6 cups flour
Directions:
Cream sugar, molasses, shortening, and water together. Sift together all dry ingredients and mix until incorporated and forming a stiff dough. Wrap in plastic wrap and chill for at least four hours. Roll chilled dough into snakes about 1/2 inch in diameter and cut 1/2 inch slices. Scatter on ungreased baking tray. Bake for 10 – 12 minutes at 350 degrees farenheit. Allow to cool on pan. Store in airtight container and snack away! Makes about eleventy-billion tiny cookies.
by Sweet and Spicy Gingerbread
I LOVE gingerbread cookies. The smell fills up your house long before the delicious cookies are done and ready to eat. And I find that I like mine to be sturdy but still soft, and have a little bit of kick to them. This recipe has floated around my family for long enough that I don’t know where it came from, but I’ve adjusted it so many times that I feel okay to call it my own.
Bake up some festive goodies and enjoy decorating them with your children.
Gingerbread Cookies
1/2 cup butter, soft
1/4 cup shortening
1 cup dark brown sugar
1 egg
1/2 teaspoon salt
4 tablespoons molasses
Combine the above ingredients, mixing thoroughly and set aside.
2 1/2 cup flour
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon cayenne (or less, if you don’t like it spicy)
Combine dry ingredients then add to the wet mixture above. Mix until it forms into a ball. Wrap tightly in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Let dough rest on the counter for about 10 minutes before rolling out on a floured surface. Roll to 1/4″ thickness and cut with cookie cutters. Place 1/2″ apart on a silicone mat and bake for 12-14 minutes. Let the cookies cool and firm up on the pan for a few minutes before transferring to a cooling rack.
When cookies are completely cool, decorate with royal icing. I like the recipe for icing with meringue powder found here.
I haven’t tried this recipe for making a gingerbread house but it has been nice and sturdy for large gingerbread men so I’d be interested to know if it works. If you try it out, please share your results!
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