Knitting 06 - Fleece Navidad

by Maggie Sefton

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.

  Carl’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.