Make 2nd finger:
PU 3 sts, knit 7, turn.
Next row: p17, CO 2 (19 sts), turn.
Work 20 rows in stockinette.
Next row: (k2, k2tog) 4 times, k3.
Next row: purl.
Next row: (k1, k2tog) 5 times.
Next row: purl.
Break yarn, threat ends through remaining sts, draw up, and fasten securely. Sew seam.
Make 3rd finger:
PU 3 sts, knit 7, turn.
Next row: p17, CO 2, (19 sts), turn.
Work 18 rows in stockinette.
Next row: (k2, k2tog) 4 times, k3.
Next row: purl.
Next row: (k1, k2tog) 5 times.
Next row: purl.
Break yarn, threat ends through remaining sts, draw up, and fasten securely. Sew seam.
Make 4th finger:
PU 3 sts, knit 5, turn.
Next row: p13, turn.
Work 14 rows in stockinette.
Next row: (k1, k2tog) 4 times, k1.
Next row: purl.
Next row: (k2tog) 4 times, k1.
Next row: purl.
Break yarn, threat ends through remaining sts, draw up, and fasten securely. Sew seam.
2nd Glove:
Work the same as the 1st glove but start with the 2 little hearts instead.
Row 4 (WS): p12, work chart 3, p6, work chart 2, p18, work chart 1, p10.
Row 5: work in stockinette following the charts.
Row 6: work in stockinette following the charts.
Row 7 (RS): work 26 sts, make 1, k1, make 1, work remaining sts.
Rows 8, 9, and 10: work in stockinette with charts.
Row 11 (RS): work 27 sts, make 1, k3, make 1, work to end of row.
Repeat rows 8 through 11 until you have 61 sts.
Work 1 row in order to finish on a WS row and be ready for the next RS row.
Keep working and finish the same way as making the 1st glove.
If you wish for the thumb and fingers to be shorter or longer, subtract or add 2 rows at a time before the decreases.
Pattern courtesy of Lambspun of Colorado, Fort Collins, Colorado. Designed for Lambspun by Melina Bernhardt.
Ribbed Hat
This hat takes about 3 hours to make and will give years Of joyful wear. By doing the ribbing with a size smaller needle than the rest Of the hat, you will have a snug but comfortable fit. This hat can be made small enough for a child, who is sure to love its soft, fluffy yarn. Wear with the ribbing folded up. On a cold day, the ribbing can be a welcome cover for ears.
MATERIALS:
2.5 ounces chinchilla chenille
1.5 ounces lambspun yarn
NEEDLES:
1 US #8 16-inch circular needle
1 US #9 16-inch circular needle
1 set of US #9 double-point needles
GAUGE:
4 sts to 1 inch in stockinette st.
PATTERN:
Cast on 72 sts (or a multiple of 6 to give the right size) with the #8 16-inch circular needle. Join and work in k2, p2 ribbing for 2.5 inches or longer, if desired. Change to #9 circular needle and knit around until hat measures 9 inches including ribbing.
TIP:
Try the hat on a person the size of the person who will wear it and check for length. Depending on age and size, the hat can be easily made longer or shorter at this point.
Switch to double-point needles for decrease rds as follows:
DECREASE RDS:
#1: k2tog, k5, repeat around
#2: k2tog, k4, repeat around
#3: k2tog, k3, repeat around
#4: k2tog, k2, repeat around
#5: k2tog, k1, repeat around
#6: k2tog, repeat around
Cut yarn leaving a 10-inch tail. Thread a tapestry needle and pass the needle and yarn through the remaining sts, removing needles as you go. Pass yarn through needles once more, pulling the circle tight. Pass the needle through the center of the circle and weave in the end on the inside of the hat. Cut off excess yarn.
Weave in yarns from the cast on edge. Place hat over a hat form, bowl, or tissue paper, wet the crown and shape. Let dry.
POM-POM (OPTIONAL):
Cut 2 pieces of cardboard in a perfectly round shape (3 or 4 inches diameter). Cut a perfectly round hole in both of them (1 or 1½ inches diameter). Place the 2 discs on top of each other and wrap the yarn around them while held together, until no yarn fits through the hole anymore. Cut around the external border of the discs, making sure your scissors slip between the 2 cardboard discs. Then, cut a 6-7 inch piece of yarn and wrap it around between the 2 discs and tie it in several knots to secure the pom-pom well. You can now remove the 2 cardboard discs or tear them off. Your pom-pom is ready to be sewn onto your hat!
Pattern courtesy of Lambspun of Colorado, Fort Collins, Colorado. Designed for Lambspun by Laura Macagno-Shang.
Striped Christmas Stocking
This is a fun, decorative Christmas stocking that could be used as part Of a holiday centerpiece, stuffed with candy canes, small packages, Or Other goodies.
MATERIALS:
4 ounces each of 2 colors:
Knitting worsted yarn (use 3 strands) OR bulky yarn (use 2 strands) OR chunky yarn (use a single strand)
NEEDLES:
US #17 or size to obtain gauge
Size K crochet hook
GAUGE:
2 sts=1 inch
INSTRUCTIONS:
Using #17 needles and color A, cast-on 20 sts. Knitting every row, alternate 2 rows of each of colors A and B until there are 10 stripes in all. Break off yarn. Slip first 7 sts to a holder, join yarn, and knit center 6 sts; slip last 7 sts to a holder. Continue in striping pattern on center 6 sts until 4 more stripes are completed. Slip the first 7 sts from the holder to a free needle, join color A and knit these sts. Pick-up and knit 4 sts along side or instep, slip maker on needle, knit across 6 instep sts, slip marker on needle, pick-up and knit 4 sts on other side of instep, knit 7 sts from holder. Working with color A only, knit next row. Next row: Dec one st before and after each marker (4 sts dec). Knit next 5 rows, repeat dec row, knit next row, bind off.
FINISHING:
Sew back and bottom seam. Join color B to top of stocking at back seam and with right side facing you, using K hook, work 1 row sc around top edge, join with sl st, ch 1 turn. Work 1 row loop st. Repeat last 2 rows until there are 3 loop rows; end off.
Pattern courtesy of Lambspun of Colorado, Fort Collins, Colorado. Designed for Lambspun by Jani Fellows.
Blue Angel Christmas Stocking
MATERIALS:
ACCENTS:
Cuff:
Using CC cast-on 64 sts. Join circle and work in K1, P1 rib for 3 inches. Leave out lace round, you will not need to fold or sew this cuff.
Leg:
Switch to MC and St st. Work in the round for 1 inch then begin working flat at the beginning of the round and start graph on row 1 as follows: Knit 4 sts MC then start graph so back of wing will appear on the front of the stocking. Burgundy sash will wrap slightly around to the back of the other side. Join and begin knitting in the round after the last row of the chart (see main pattern). Knit for 1 more inch in MC then start heel in CC. Knit foot in MC and toe in CC.
Finishing:
After stocking is knitted, duplicate stitch with A single stitches placed randomly on the blue background to create “starry night” look. Embroider face, hand, and stars with outline stitch as indicated on graph. Knit 5 inches of I-cord and sew loop onto back of cuff for hanger. Sew together the seam up the back of stocking. Cold block lightly.
Pattern courtesy of Lambspun of Colorado, Fort Collins, Colorado.
Lambspun Knitting Pattern Abbreviations
HOLIDAY RECIPES
Maggie’s Cinnamon Rolls
Dough:
1 package active dry yeast
3½-4 cups all-purpose flOur
1 cup whole milk
⅓ cup butter
⅓ cup s
ugar
½ teaspoon salt
1 beaten egg
Lemon Cream Cheese Frosting:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon lemon juice
2 cups confectioners’ sugar
half-and-half (if needed)
Filling:
2 tablespoons melted butter
1 cup packed dark brown sugar
3 teaspoons ground cinnamon
Optional:
½ cup walnuts, pecans, Or raisins
Stir together the yeast and 1½ cups of flour in large mixing bowl and set aside. In a saucepan over medium-low heat, combine milk, butter, and sugar. Add salt and heat till warm and butter has melted. Slowly add to flour mixture with beaten egg, stirring until well-blended. Beat with electric mixer 3 minutes, stirring in as much remaining flour as possible. Place dough on lightly-floured surface and knead until smooth and elastic (5 minutes). Shape dough into a ball and place in a lightly-greased bowl, turning once. Then cover and let rise in a warm place until doubled (about 1½ hours).
Make frosting. Combine softened cream cheese and butter. Stir until light and fluffy. Add lemon juice. Beat in confectioners’ sugar gradually until well-blended and smooth. If needed, add half-and-half until desired consistency. Set aside.
Punch the dough down and turn onto a lightly-floured surface. Cover and let rest 10 minutes. Grease a cookie sheet or large baking pan(s) and set aside. Roll dough into a 10 × 18-inch rectangle. Spread with melted butter. Stir together dark brown sugar and cinnamon and sprinkle over dough. Add nuts or raisins, if desired. Tightly roll up dough from the long side. Pinch and seal ends. Cut dough into 1-inch sections and place on prepared baking sheet or pan. Cover and let rise until double (40-60 minutes). Brush rolls with melted butter. Bake in 350° oven for 25 to 30 minutes until golden brown. Remove rolls to wire rack and frost while still warm. Makes approximately 12 rolls.
** Warning: This yeast sweet dough recipe is very sensitive to heat. Try a lower oven temperature the first time. Because I live in Colorado at a higher altitude, I set my oven for 325° and bake the rolls for 23 minutes. For best results, please adjust baking time and temperature accordingly.
Pumpkin Nut Bread
2 cups all-purpose flOur
1 cup packed light Or golden brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup canned pumpkin
½ cup milk
2 eggs, slightly beaten
⅓ cup butter
½ cup chopped walnuts (more if desired)
In a large mixing bowl, combine 1 cup of the flour, then add the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. Then add the pumpkin, milk, eggs, and butter. Beat with electric mixer or by hand with wooden spoon until well-blended, at least 2 minutes. Add remaining flour and beat well. Stir in nuts.
Pour batter into a greased 9 × 5 × 3-inch loaf pan. Bake in a 350° oven for 60 to 65 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan and cool completely on wire rack. Wrap and store in refrigerator at least overnight before slicing. Makes 1 loaf.
Aunt Helen’s Gingersnaps
This is One Of my family’s favorite holiday cookies. They’re meant to be soft and chewy, not crispy.
2½ cups all-purpose flOur
1 tablespoon plus 2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1½ sticks (¾ cup) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg, room temperature
¼ cup unsulphured molasses
2 tablespoons freshly grated lemon peel
¼-½ cup granulated white sugar
Heat oven to 350°. Lightly grease cookie sheets. Mix flour, ginger, cinnamon, baking soda, and salt in a small mixing bowl. Cream butter and brown sugar together in a medium bowl, mixing well for at least 2 minutes until well blended, pale, and fluffy, scraping bowl with rubber spatula. Beat in egg, then molasses and lemon peel until blended. Slowly add half the flour mixture, mixing with wooden spoon just until blended, then add remaining flour mixture, mixing it in well.
Cover bowl with plastic wrap and chill for 15 minutes. Then take out and roll rounded tablespoons of dough into 1¼-inch balls (approx.). Roll balls in granulated sugar and place 2 inches apart on prepared cookie sheets(s). Bake just until puffed and cookies look dry—anywhere from 9 minutes to 14 minutes, depending on your oven. (Do not over-bake or cookies will become hard.) Carefully remove with metal spatula to wire rack to cool. Makes approximately 32 cookies.
I usually double this recipe when I make it, because those amounts are easier to work with. But, be prepared to make a lot of cookies. ☺
Chocolate Pecan Rum Balls
2 cups crushed vanilla wafers
2 cups confectioners’ sugar
3 cups chopped pecans
4 tablespoons cocoa
4 tablespoons light corn syrup
1⁄2 cup dark rum
1⁄2 cup fine granulated sugar
Combine crushed wafers and confectioners’ sugar, then add chopped pecans and cocoa. Mix well. Add corn syrup then rum and mix well. Shape into 1-inch balls. Roll in granulated sugar. Then place in covered container and store in refrigerator until ready to serve—or mail as presents. Makes approximately 4 dozen. (Storing in airtight container allows the flavors to become stronger and even more delicious.)
Enjoy!
Burt’s Wassail (Hot Mulled Wine)
6 cups Burgundy Or claret
1 cup dry sherry
Peel of two Oranges and two lemons
6 sticks cinnamon (broken into 1 inch pieces)
2 whole nutmegs, crushed
10 whole cloves
2 tablespoons white sugar
Mix all ingredients in a saucepan or pot and simmer gently from 5 to 10 minutes. Do not boil. Strain to remove the spices and serve hot in a punch bowl or serving bowl with ladle.
Enjoy, and make sure you have a “designated driver” for the evening.
Maggie’s Chocolate Mint Fudge
This recipe is an old favorite I remember from childhood. I’ve seen variations of it over the years in newsletters, magazines, cooking shows—everywhere there are chocolate lovers. My contribution has been to substitute peppermint extract for vanilla. Family and friends have loved it ever since. Enjoy!
I medium-to-large jar Of marshmallow crème
I can evaporated milk
I stick butter (use regular salted butter—not a butter substitute)
I teaspoon salt
3 cups granulated white sugar
2 12-Ounce packages Of semisweet chocolate chips/morsels
1 tablespoon peppermint extract
A large thick-bottomed pot is recommended to keep the fudge from burning.
Line two 8 × 8-pans with aluminum foil. Grease lightly with butter (not oil or margarine).
Place marshmallow crème in pot over medium heat, then stir in evaporated milk, stirring slowly. Cut stick of butter into 8 pieces and drop into simmering mixture. Stir in salt. Adjust heat to medium-high and add sugar, a 1⁄2 cup at a time, stirring well after each addition. Continue stirring as sugar mixture starts to bubble. Cook for 5 minutes, no more, STIRRING CONSTANTLY. I cannot emphasize this enough.
Remove from heat and immediately stir in the packages of semisweet chocolate chips/morsels, 1 package at a time, stirring vigorously. Add peppermint extract, stirring well until blended. Pour fudge into the 2 pans. Let cool on counter for several minutes, then place pans in fridge to set up and cool completely.
Makes two 8 × 8-pans of fudge.
Ca
rl’s Doggy Christmas Cookies
1 pound beef Or chicken livers
2 cups water
1 package active dry yeast
¼ cup warm water
1 cup beef broth
1½ cups whole wheat flOur
1½ cups toasted wheat germ
1 egg, slightly beaten
1 teaspoon milk
Optional:
1 teaspoon garlic powder
cornmeal
Dissolve yeast in ¼ cup warm water. In a 2-quart pot, bring liver and 2 cups water to a boil over high heat. Cover, reduce heat, and simmer until liver is no longer pink in center (about 10 minutes). Strain and cut liver into 1-inch pieces. Put in blender with 1 cup of beef broth. Blend until smoothly pureed. Scrape liver into a bowl, add dissolved yeast, wheat germ, and whole wheat flour. Stir until well-moistened. On a lightly floured board, roll out dough 1⁄4 inch thick. Cut into shapes (bones, rectangles, circles, whatever). Place cookies on greased cookie sheet, brush with egg and milk glaze. Bake at 350° for 20 minutes or until brown. Refrigerate when cool in airtight container for up to 2 weeks.
Cookies must be refrigerated. You can add 1 teaspoonful of garlic powder to mixture or sprinkle cornmeal over finished cookies, if desired. Dogs love both flavors.
This recipe comes from Lambspun knitter and spinner Jill Koenig. Jill breeds llamas and Navajo-Churro sheep on the outskirts of Fort Collins, Colorado.
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Dedication
Prime Crime Holiday Bundle Page 55
