Monday, February 28, 2011
Cushion Couch
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Take a break on something you make! Choose a cool pattern and really accent the room with your design taste.
Embroidery Stitch Guide from patternbee.com
| stem/outline stitch Work from left to right, taking regular, slightly slanting stitches along the line of the design. |
| Embroidery Stitch Guide~six basic stitches used for simple hand-embroidery~(print this sheet for reference) |
| cross-stitch Bring the needle thru on the lower right line of the cross and insert at the top of the same line, taking a stitch thru the fabric to lower left line (a). Continue to the end of the row. Complete the other half of the cross in the same manner, with all stitches going in the same direction (b). |
| straight stitch Work stitches in either regular or irregular manner, as often stitches are of varying size. Stitches should not be too long nor too loose (between 1/8" and 1/2"). |
| satin stitch Take care to keep within the lines of the design for a clean edge. Work straight stitches across the shape to fill it in. Don't make the stitches too long or they may pull up and won't hold their shape. |
| lazy daisy Bring thread out at top of line; hold it down with left thumb. Insert the needle where it last emerged and bring the point out as indicated. Pull thread thru, keeping the working thread under the point of the needle (a). Fasten each loop at the center with a small stitch (b). |
| French knot Bring thread out where you want to place your knot. Hold thread down with left thumb and wind the thread 2-3 times around the needle (a). Hold onto the thread, twist needle back to the starting point and insert it close to where the thread first emerged. Pull thread thru to the back and secure, or bring needle up again to make additonal knots (b). |
| Copyright © 2005-2010 PatternBee Needlework Design |
Sunday, February 27, 2011
Saturday, February 26, 2011
Thursday, February 24, 2011
Tuesday, February 15, 2011
Monday, February 14, 2011
Canned Candy! XD
TASTE THE RAINBOW!
I never thought of this before, but making canned candies would be so fun! All you would need to do is:
1. get a can,
2. use it,
3.clean it,
4.put candy in it,
5.glue lid back on,
6. decorate it.
I SO want to make canned candies, especially canned skittles! It would be " canned rainbow" !! XD
25 Vintage Baking Tips * Found on Tipnut.com*
I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past.
Vintage Baking Tips
- Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.
- Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.
- Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.
- Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.
- Shortening can be measured exactly. If recipe calls for 1/3 cup, fill measuring cup two-thirds full of water, add enough shortening to bring water to top of cup, pour off water and you have exactly 1/3 cup of shortening.
- Sour milk can be made by adding two (2) tablespoonfuls of vinegar to one (1) cup of sweet milk and then letting it stand for a few minutes. Your baking will be just as light as if real sour milk were used. Also see Handy Substitute Recipes For Baking.
- Whipped cream substitute, delicious in flavor, can be made by adding a slice of banana to the white of an egg and beating until stiff. The banana will dissolve completely. Also seeSubstitute For Whipped Cream Recipe.
- Cornstarch is sometimes used in place of eggs when recipe calls for more than you have on hand. A tablespoonful is used for each missing egg. In making custard, omit one or two eggs, and use cornstarch instead (1/2 tablespoon for each egg).
- Custards will not curdle so readily if a tablespoon of flour mixed with sugar is added.
- Boiled frosting will not be brittle or break when cut, if a teaspoon of vinegar is beaten into the frosting when the flavoring is added.
- Add one tablespoonful of jam or jelly to cookie dough. It will add flavor and make the cookies stay moist longer.
- Doughnuts will not absorb grease if a teaspoonful of vinegar is added to cold fat.
- Fruit Cake: When baking, place a cup of water in the oven to keep enough moisture in air and prevent cake from drying out while baking. Also see Fruitcake Baking Tips.
- Muffins: Drop a teaspoonful of peanut butter in each muffin pan, over which pour batter. This gives muffins a delightful nutty flavor. Also see 10 Tips For Baking Muffins.
- When a recipe calls for a quantity of melted butter, take care to measure the butter after melting, not before.
- To soften butter, fill a small china bowl, one just sufficiently large to cover the butter, with boiling water; let stand a minute or two or until thoroughly heated, then empty the water and immediately turn the hot bowl upside down over the butter. In a few minutes, the butter will be softened so it is just right.
- When separating the yolk from the white of an egg, if you drop a portion of egg yolk into the whites, moisten a cloth with cold water, touch to the yolk and it will adhere to the cloth.
- Never beat egg-whites in an aluminum pan, as it is sure to darken them.
- When baking a milk pudding, place the dish in a tin of water in the oven. Then prevents the pudding from burning or boiling over.
- When cream will not whip, add the white of an egg to your cream–chill it and it will whip.
- To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
- How to sugar doughnuts? Shake the sugar and doughnuts together in a paper bag. The same method may be used with flour and chicken, or salt and french fried potatoes.
- Raisins for cakes and breads will be plump and juicy if soaked in warm water before being added to the batter or dough.
- Zip up your gingerbread and molasses cookies by adding a bit of grated orange peel to the batter.
- If chilled ice-box cookie dough shatters when cut with long sharp knife, let stand at room temperature for 1/2 hour to soften very slightly before slicing!
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