I’m so excited!

So excited for my sister! One of her creations was featured in Starting Chain website for November. Way to go !


I was very surprised, flattered and excited to find I was the Starting Chain’s (http://startingchain.com/2013/11/featured-member-crochet-november-26.html)     featured member today for Larissa’s afghan

If I didn’t mention it in my original blog, the pattern if from Lion’s Brand’s website but I altered it to include 2 additional colors thus increasing the size (my apologies if you had read this in the original blog, just can’t contain my excitement!).  The picture was posted to Starting Chain ( https://www.facebook.com/StartingChain) on Facebook as well as a picture of the arm warmers I made for Larissa as well.

If you are interested in seeing other projects I have completed please check out https://www.facebook.com/AuntCindysCrochetedCreations as well as my Pinterest boards (under Cindy Huber).  Since my unexpected change in employment status earlier this year, my forays into crochet have become more adventurous.  Should you check out my other pages, please let me know what you think…

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How to Easily Cover the Edges of a Pie Crust with Aluminum Foil

For all you baking pies over the next few days – this is a great idea to keep the crust from browning too much! And, much easier than trying to take a long piece of foil and wrap it around the pie…

Where Flours Bloom

The edge of a pie crust always browns quicker than the rest of the pie, but did you know it’s really simple to make your own pie crust shield from aluminum foil? It’s so simple, and you’ll never have an over-baked pie crust again.

pie cover

Step 1 – Tear off a piece of foil slightly larger than the pie. Fold it into fourths.

Step 2 – Cut an arc from one of the sides with folded edges to the other.

Step 3 – Open it up and place on pie. (I spray the back of the foil with non-stick butter spray)

Step 4 – Fold the foil over the edges and they are perfectly covered!

Hope this tip helps you out with your next pie!

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Homemade Cranberry Sauce

Ok, I admit, I am being lazy. I made cranberry sauce yesterday; was going to blog the recipe, but my friend over at Where Flours Bloom beat me to it, so I’m just reblogging her write up.

One thing I do different, I add chopped up toasted walnuts to mine after it has chilled.

Where Flours Bloom

cranberry sauce

The tart flavor of cranberries makes a nice complement to any Holiday feast. This is a classic! This is the real deal! Better than the can!

12 ounce fresh cranberries

3/4 cup sugar (more or less to taste)

1/2 cup fresh orange juice (2-3 oranges)

1/2 cup cranberry juice or pomegranate juice (I use cranberry)

  • In a saucepan over medium heat, add cranberries, sugar, orange juice and cranberry or pomegranate juice.
  • Stir to dissolve the sugar.
  • Let simmer over medium heat until almost all of the cranberries have popped.
  • Stir occasionally and continue cooking until sauce has thickened and most of the liquid has evaporated.
  • Pour into a serving dish.
  • Sauce will thicken and set as it cools and gets better the next day.
This gets better as it sits so make it ahead. It will also thicken and set as it cools.Don’t skip that FRESH orange juice.

Adapted – Divas…

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Rosemary Focaccia Bread

Oh, how I LOVE Rosemary breads! Must make this one soon!

Main St. Cuisine

how to make focaccia breadWe are just a little over two weeks away from Thanksgiving.  Fall is just moving along and pretty soon it’s going to bump right into Christmas.

It has a way of doing that.

I’ve continued to work on my daily list making as I mentioned here.

I’m amazed at how something so simple can keep me on track.  I think it’s the act of crossing something off that list that works for me.

Speaking of lists, I’ve begun to work on a Christmas list for the boys.  I have an incredibly hard time sticking to that list and staying focused.

On the one hand I love having them come downstairs and seeing the expressions on their faces.  That is pure joy for me and my husband.

But on the other hand, there isn’t one single thing that they need (they’re all wants) and with all the fuss over…

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Anniversary Crème Brûlée with a Surprise!


two tone creme brulee_n

Crème brûlée – you expect delectable vanilla bean custard topped with the crunch of caramelized sugar. The fun and tasty element to this version is the surprise at the bottom.

For our anniversary, Jack and I dined at the best restaurant in Point Hope. To begin the meal, the sous chef prepared a simple salad while the head chef created individual plates of Alaska sashimi appetizers: thinly sliced Kodiak scallops along with perfect crescents of Alaska Gulf sweet shrimp presented beautifully with a small mound of wasabi and a side dish of soy sauce. The next course was a pair of tender USDA prime filet mignons pan-seared to perfection and served with sautéed shiitake mushrooms and sweet onionsThe main dish was accompanied by baked Yukon gold potatoes and a dollop of dill sour cream.

The pastry chef thought we should enjoy something creamy at the end of…

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Another reminder that I really need to get my pastry puff dough made! well, and of course make some puff pastries, too. 🙂

Where Flours Bloom


What to impress your sweetheart? REALLY impress your sweetheart!  Then make these éclairs. I always thought they would be hard to make, but they really aren’t that hard.

This chocolate eclair recipe is beyond delicious, very easy to make, and attractive, even if you’re not a pro. This is a MUST have recipe! Better than the bakery version! PERFECT!!!

Yields: 10

  • ½ cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • 4 large eggs
  • 1 (4 serving size) package instant vanilla pudding mix
  • 2 cups milk
  • 1 cup heavy cream
  • ¼ cup icing sugar (aka powdered sugar/confectioner’s sugar)
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 oz semisweet chocolate (or ⅓ cup semisweet chocolate chips)
  • 2 Tbsp butter
  • 1 cup icing sugar (aka confectioners sugar/powdered sugar)
  • 1 tsp vanilla extract
  • 3 Tbsp hot water
  1. Preheat oven to 450 degrees. LIghtly grease…

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Starting out

This is my sister’s new blog where she will be showcasing her creations. Everything she makes can be custom made for you and your loved ones and friends. Check it out. Follow her blog.


OK, what to do:  laid off, no luck finding employment….BUT  I can make things.  I have made gifts in the past and been told “you should try selling what you make”.  Unfortunately, people don’t realize when I make things I make them with my heart…with love…with pride and when I have made things to sell in the past I even feel guilty charging for them since I have always made for family.

Except now unemployment has run out and without $$$ coming in I decide to take on custom orders if anyone asks (OK, I will continue making gifts too).  A friend asked about an afghan and, despite quoting what I felt was a reasonable price I haven’t heard if she wants me to make it or not.  SOOOOO, I will finish up the Christmas gifts for this year and begin on afghans I have committed to for family members.  In…

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White Bean Soup with Croutons and Bacon

With the colder weather on the way, this White Bean Soup is on the top of my Must Make list!

Main St. Cuisine

white bean soup with homemade croutonsHappy Tuesday, my friends!

I don’t know exactly where each of you are in the world (though I know several of you are in Canada and the northeastern part of the US).

But wherever you are, if you are feeling like there is a chill in the air then you may be searching for some meals to make you feel cozy and warm at the end of the day.

Speaking of chilly days, have you put away your Halloween decor yet?

I’m hoping I can rally the troops after school today so we can get our spiders, grave stones and spooky skeleton hands tucked away until next year.

It’s part of my trying to stay on track with keeping organized and not letting my procrastinating ways get the best of me.

This morning I made a list to keep me on track for today.  It mostly involved returning phone calls…

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Just a friendly reminder, on this first Tuesday of November.

Curls n Skirls

Leslie's magazine cover

Browsing through photos & posters from the Library of Congress, I found this magazine cover.  If you read the caption in the picture itself you’ll get the idea.

No subliminal messages, except how important it is to vote – so please don’t read anything into it!

(Also posted this last year.)

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Mondays on Main St. – Honey Ginger Orange Chicken

This looks yummy! I think I will make this for dinner tonight. Guests are welcome. 🙂

Main St. Cuisine

honey ginger orange chickenThis is the type of dish my family adores.

And, when I say “my family,” I mean the kids.

One thing my children will tell you (I think) is that I really dislike listening to them complain when we sit down to supper.

It just makes me nuts.

It probably drives you nuts too.

I don’t want to guarantee it, but I think you’ll have minimal complaints when this honey ginger orange chickenarrives at the table.

You probably have most everything already, which makes this the perfect weeknight dish.  Serve it over rice like I did or with a green salad.

It’s really simple and totally satisfying.

honey ginger orange chickenYou’ll need 3/4 cup each of honey (room temperature) and soy sauce.  Add 2 tbspof freshly minced ginger and about 8 minced garlic cloves.  Stir or whisk to combine.

honey ginger orange chickenAdd a tsp of ground mustard, the zest and…

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