Finished: Charity Afghan
Still going: another Charity afghan, BFF Socks and CPH
Finished: Reading Mitts
Started: Simple yet Effective Shawl in Noro
Still working on: Socks, Charity Squares
Rewashed BFL from Beechtree
Spun Maggie Batt
Finished 942 yds of BFL
Finn, Navajo ply
Alpaca from knitamaniac, 50 yards of single spun
Cherry Chip BFL (another error on Show, only 312 yards, hoping for 600 from both braids)
Michigan Fiber Fest: Many decisions about classes
Both of us are on track.
You just got schooled: More info on Forum pages
English Leicester Longwool: Easy to spin. Spun from Sliver.
Lincoln Longwool: Carded and spun. Sheep is very adaptable.
Look what I found:
Knitloon’s Iris, Pattern is from Rowan 45.
Almond cream cheese Bundt
- 1 cup sliced Almonds
- 1 pkg cream cheese
- 1/4 c sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 24 frozen dinner rolls
- 1/2 c butter melted
- 1 cup brown sugar, packed
Forum Pages- going up
In a tube pan, spray with oil, and then scatter 1/4 of the almonds cut up cream cheese into 24 pieces. in small bowl mix sugar, cinnamon and nutmeg roll cream cheese pieces in the mixture wrap a bread roll around each cheese piece and roll again in the sugar mixture until coated stack 12 coated rolls in the bottom of the pan, scatter 1/4 of almonds in another small bowl, melt butter and brown sugar, pour 1/2 over rolls in the pan Stack remaining rolls in the pan and scatter remaining nuts over the top, pour the rest of the butter over top.
Cover and let rise until bread reaches top of pan preheat oven to 350, Bake for 45 minutes Invert immediately cake will settle some.
If you want glaze, 1 tbs butter 1 cup confectioners sugar 2 tbs water 1/2 tsp almond extract mix up and pour over warm bread.
We do this without the nuts as well, either way is good. Enjoy!
On the menu for this month:
ThreadBear Weekend 18th and 19th, Stitch n pitch June 9th- Tickets on sale now
LNYP at City knitting 24th
Michigan Fiber Fest workshop and judging sign ups are open.
Gadget Corner: Page Pal page holder