NO KNEAD OATMEAL MOLASSES BREAD 2 pkgs. active dry yeast 1/2 C lukewarm water to soften yeast 1 1/2 C boiling water 1 C oatmeal (quick or regular) 1/2 C light molasses 1/2 C shortening 1 tsp salt 6 1/4 C flour 2 eggs, slightly beaten Combine boiling water, oatmeal, molasses, shortening and salt. Cool […]
Month: April 2011
Pie Crust
PIE CRUST 1 C shortening (Crisco) 2 C flour 1/2 tsp salt 1/3 C water Mix flour, salt and shortening together until crumbly (Two table knives work well or a pastry cutter). Add water and mix lightly with a fork. Roll on floured pastry cloth size of pie pan. Flute edges and trim. This makes […]
Holbein (Double Running) Stitch
Double Running Straight Journey The double running stitch is also known as the Holbein stitch and Assisi stitch. It is used especially in reversible Blackwork where you want the back of your work to look exactly as the front of your work. For this stitch series, work a line of running stitches of all the […]
Twisted Stitch (Silk Ribbon)
Twisted Stitch (Silk Ribbon) Come up at your starting point and make a couple of twists in your ribbon before going down at your second point, do not pull tight. Here is a straight stitch on the left and a twisted straight stitch on the right with 7 mm silk ribbon. « Back to Stitches
Split Stitch
Split Stitch (A) often confused with Chain Stitch (B). Here is an example of the split stitch as it is being worked. This stitch is also known as the Kensington Outline Stitch. I added this stitch because it is often mistaken for tiny chain stitches. A sharp needle is used because you are dividing the […]
Back Stitch
Back Stitch The back stitch is often used for more detailed work such as lettering and details. Work from right to left striving to keep your stitch lengths even. You work ahead of each stitch coming up at 1 and then down at 2, which was the end of the previous stitch. Then you will […]