Charles Dickens' Hot Toddy recipe

"...I informed Mr. Micawber that I relied upon him for a bowl of punch, and led him to the lemons. His recent despondency, not to say despair, was gone in a moment. I never saw a man so thoroughly enjoy himself amid the fragrance of lemon-peel and sugar, the odor of burning rum, and the steam of boiling water..." - David Copperfield, Charles Dickens

When cold weather hits and noses start sniffling, nothing is more comforting or medicinal than a Hot Toddy. Traditionally, a hot poker was taken fresh from the fire, and the glowing red end was dipped into the liquid to heat it. Nowadays, I prefer using the microwave and tea kettle, which are not as messy :-)

The basic recipe is the same, but lends itself to delicious variations:

• One jigger of brandy, rum or whiskey
• 2 tbsp. lemonade powder or lemon juice
• lemon peel
• Boiling water
• Either ginger ale or apple cider
• Optional: butter, brown sugar, honey

In a tea kettle or saucepan, bring water to a boil. In a large mug, pour the ginger ale or apple cider and lemonade powder or lemon juice and stir to mix. Place mug in microwave and heat for 2 minutes on high heat, until liquid is piping hot. Add boiling water, lemon peel and alcohol of choice, stir briefly to mix. If desired, add brown sugar or honey, stir to mix, and drop a pat of butter on top to melt.

Wassail!

Simple and Stylish Scarf

"Style is knowing who you are, what you want to say, and not giving a [care]." - Gore Vidal

This scarf is simple to make and stylish to wear. Pair it with Madame Defarge's Beret in the same color for added style.

You will need:

• about 300 to 500 yards worsted weight yarn in preferred color
• Straight U.S. size 9 or 10 knitting needles

 Cast on 24 stitches, knit 2 or 3 rows. On the 4th row, purl the whole way across. On the 5th row, knit 6 stitches, purl 12, then knit the last 6 stitches. On 6th row, purl the whole way across. Repeat until scarf is about 3 to 4 feet long, and has the smooth stockinette panel flanked by the garter stitch border all the way along. At the end, knit three rows and bind off loosely.

Wear in cold weather, when a touch of style is needed.

Chinese Shrimp Kabobs

"I shall be but a shrimp of an author." - Thomas Gray

These kabobs are incredibly simple to make. They taste great and are very healthy, too.

Recipe:

•  1 bag frozen raw shrimp, thawed and deveined, with tails removed
• Colored bell pepper, chopped into pieces
• Pineapple chunks
• Green onions, sliced into 2 inch pieces
• Chinese Hoisin Marinade sauce

 Prepare and rinse shrimp thoroughly in cool water. Using all-metal skewers, place a shrimp, a pineapple chunk, a piece of bell pepper and a piece of green pepper on a skewer, repeat until skewer is full. Repeat with all skewers. Line a jelly-roll pan with foil and place a wire rack on top. Lay each skewer on the wire rack, with a little space between each one. Turn on the broiler and allow to heat, then place the pan with the skewers in the oven, about 4 inches from the broiler coils. Cook for 4 to 5 minutes.
In a small dish, pour out some of the Hoisin marinade sauce. Using a small brush, coat the contents of each skewer with the sauce. Place the pan back in the oven and cook for another 4 minutes. Remove contents of skewers and serve with brown rice, if desired.
Enjoy!

Patriotic Fruit Pizza Cookies

"My patriotic heart beats red, white and blue." - Author Unknown

These cookies are good for patriotic holidays, campaign events, etc. Any time you want to wave the flag and eat dessert at the same time.

Recipe:
Makes: about 32 cookies

• 2 packages ready-made Pillsbury Sugar Cookie dough
• 2 containers Whipped Cream Cheese
• Any flavor jam (strawberry or raspberry work best)
• Fruit for topping (berries, etc.)

Slice dough into rounds, so that you get at least 16 slices from each package. Lay out on baking sheets and bake according to package directions, allow to cool. Spread a layer of whipped cream cheese on top of each cookie. Wash fruit thoroughly, dry, and lay in a small arrangement on the cookie, being careful not to completely cover the cream cheese (see picture). Melt 1/4 cup jam completely in the microwave or a small saucepan, adding more if needed, and brush the top of the fruit on each cookie. Serve immediately.

Enjoy!

Pot of Gold entrelac knitted purse

"Our purses shall be proud, our garments poor: For 'tis the mind that makes the body rich; and as the sun breaks through the darkest clouds, so honor peereth in the meanest habit." - The Taming of the Shrew, Act IV, scene iii, William Shakespeare

As I've already mentioned, I love Entrelac knitting. Here, I used it to make a purse, which was a little complicated but turned out well.

You will need:

• Yarn: about 300or so yards of a primary, dark color and 100 yd. or less of gold color. Yarn weight: worsted
• U.S. size 9 or 10 knitting needles
• Purse handles
• Darning needle
• About 1/2 yd. Polyester mix fabric for lining, in complementing color
• needle and thread in corresponding color to fabric
• Optional: crochet hook and button for making purse closure

 Cast on 36 stitches. Knit in sections of 6 stitches for this entrelac pattern. Follow the directions on this link, but take heed to my directions below for obtaining the color changes.

After knitting the first three rows, on the fourth row - knit one section of 6 stitches in the primary color, cut primary yarn and attach gold yarn, knit four sections. Cut gold yarn and reattach primary yarn, knit last section of 6 stitches.
Knit two rows of entrelac in primary color, repeat as with gold yarn. Knit two more rows of entrelac in primary color, then repeat as with gold yarn one more time.
Knit fifteen more rows in primary color, then bind off according to the directions above. Fold knitted panel over face-down with the wrong side out, and sew the left and right sides together using the darning needle and primary color yarn. Turn purse right side out. Take polyester mix fabric, measure and cut for the purse lining, place fabric panels facing each other, wrong side out, and sew sides together - Do not turn right side out. Place lining inside purse, turn top edge of fabric over, and sew to inside edge of knitted purse using regular sewing needle and corresponding thread. Attach handles to purse using darning needle and primary color yarn to sew into place.
For purse closure: Sew button on one edge of purse, in the middle of the space between the sides of the purse handle. Using primary color yarn and a crochet hook, create a crochet chain long enough to reach the button from the opposite edge of the bag. Sew the two ends to the opposite side of the bag, across from the button, and place this loop over the button to close the bag.

Good luck!

Hawaiian Islands Chicken Salad

"No man is an island, entire of itself; every man is a piece of the continent." - John Donne

You don't have to be on an island (or be an island, for that matter) to make and adore this tasty chicken salad.

Recipe:

•  2 3-oz. packages cream cheese, softened
• Kool Whip
• 1/3 cup Miracle Whip
• Marshmallow Cream
• 1 8-oz. can pineapple tidbits, juice reserved
• 3 5-oz. cans chunk chicken, drained
• 1 8-oz. can mandarin oranges, drained
• 1 cup blanched, slivered almonds
• Dried cranberries
• 1 1/2 cups halved seedless grapes

 In a medium bowl, beat cream cheese until fluffy. Mix in Miracle Whip and pineapple juice, and add the Kool Whip and Marshmallow Cream according to taste, until smooth and creamy. Stir in pineapple, chicken, oranges, almonds, grapes and cranberries until evenly coated. Chill until serving.

Aloha!

Silken Samarcand Cinnamon Buns

"With jellies smoother than the creamy curd/and lucent syrops, tinct with cinnamon;/Manna and Dates, in argosy transferr'd/from Fez; and spiced dainties, every one,/From silken Samarcand to cedar'd Lebanon." - from The Eve of St. Agnes, John Keats

Cinnamon Buns are a tasty harbinger of Fall. If you've ever made bread before, you're over half way to knowing how to make cinnamon buns. When they come out right, it's very delicious and impressive.

Recipe: 

• 2 cups warm whole milk (105 degrees F to 110 degrees F)
• 2 (1/4 oz.) packages active dry yeast
• 1/2 cup sugar, divided
• 5 cups Bread flour
• 1 tbsp. salt
• 1 cup vegetable oil
• 2 large eggs
• 1 cup dark brown sugar
• 2 tsp. ground cinnamon
• 1/2 cup butter, melted

Frosting:

• 6 tbsp. butter, softened
• 3 cups powdered sugar
• 1 1/2 tsp. vanilla extract
• 2 tbsp. milk

 In a small bowl, combine warm milk, yeast and 1/4 cup sugar; let stand for 5 minutes
In a medium bowl, combine 5 cups bread flour, remaining 1/4 cup sugar, and salt. In the bowl of a standing mixer, combine milk mixture, oil and eggs - whisk until just mixed. Gradually add the flour mixture to the milk mixture, stirring by hand with a wooden spoon after each addition - do NOT over-stir. Fit the dough hook to the mixer and mix until dough is soft. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes (add more flour to the surface if dough becomes sticky). Place dough into a large, lightly greased bowl, turning dough over to grease the top. Cover, and let stand in a warm place (85 degrees F.), free from drafts, for 1 to 1 1/2 hours, or until dough has doubled its size. Punch dough down, cover and let stand for 10 minutes.
Lightly grease 2 9x9 inch pans, set aside. In a small bowl, combine brown sugar and cinnamon, set aside. Divide dough in half.
On a lightly floured surface, roll out dough into a 10x15 inch rectangle, brush dough with half of melted butter. Sprinkle with half of brown sugar mixture, leaving a 1 inch border on the long side of the dough. Roll up dough, starting at long side, jelly-roll fashion, pressing edge to seal. Cut into 1 inch slices, place in prepared pan. Repeat with remaining dough, butter and brown sugar mixture. Cover pans, and let rise in a warm place (85 degrees F) for 1 hour, or until double in size.
Preheat oven to 350 degrees F. Bake rolls for 25 to 30 minutes until lightly browned. Let cool in pans for 5 minutes. Invert pans onto serving dishes or baking sheets lined with parchment paper.
Frosting: Combine all ingredients in a medium to large mixing bowl, mixing with a hand-held electric mixer until smooth and creamy. Spread frosting on top of hot rolls.
Enjoy!