Using up fabric and yarn

Striped washcloth

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My craft goal is to use up all of the yarn that I have bought and not used. I'll post pictures of things that I have made as I make my way through my gargantuan yarn and fabric stash.

Angel Shortbread Cookies (from Southern Living)

Yields: 6 angel cookies and about 1 dozen star cookies

1 cup butter, softened
2/3 cup sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups all purpose flour
1/8 teaspoon salt
1 large egg
2 tablespoons whipping cream
1 (3.3 ounce) jars white sparkling sugar*
1 to 2 tablespoons light corn syrup (optional)
4 (2 ounce) squares vanilla candy coating

Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup sugar, beating well. Add yolk and vanilla. Beat 1 minute or until yellow disappears. Combine flour and salt, gradually add to butter mixture, beating at low speed just until moistened.

Beat at medium speed 2 minutes. Divide dough into 3 portions. Shape each portion into a ball and wrap in plastic wrap. Chill 1 hour.

Line three baking sheets with parchment paper, sprinkle lightly with flour.

Unwrap each dough portion on a lightly floured surface, and roll into a 9 x 6 inch rectangle (about 1/4 inch thick).

Place 2 angel patterns on each rectangle, cut out, using a sharp knife. Remove and reserve trimmings.

Freeze angels on baking sheets 15 minutes. Carefully slide angels at least 3 inches apart onto baking sheets.

Whisk together egg and whipping cream, brush egg mixture lightly over angels. Sprinkle with sparkling sugar.

Bake at 350 degrees for 20 minutes or until golden, cool on pan 10 minutes. Transfer cookies with parchment paper to a wire rack to cool.

Press together reserved dough trimmings. Roll out on a lightly floured parchment paper-lined baking sheet to 1/4 inch thickness. Cut with a 1 inch star-shaped cutter. Removed and discard trimmings. Brush lightly with egg mixture. Sprinkle with sparkling sugar, reserving remaining sugar.

Bake at 350 degrees for 12 minutes or until golden. Remove with parchment paper to a wire rack to cool.

Brush upper one third of back of angels lightly with syrup. Sprinkle with reserved sparkling sugar, if desired. Dry.

Microwave coating in a 4 cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice. Pour into a small heavy-duty, zip top plastic bag. Seal, snip a tiny hole in a corner. Drizzle a small amount onto back of six stars (reserve extra stars for another use). Attach 1 star to center of each angel.

Drizzle coating in desired design over wings. Make small dots with coating along upper edge halos. Let stand until coating is hard. Store in an airtight container up to 1 week, or freeze up to six months.

Note: Find sparkling sugar at gourmet grocery stores, cake decorating shops and kitchen shops. Or order 3.3 ounces for $4.50 from La Cuisine - The Cook's Resource in Alexandria, Virginia, at 1-800-521-1176.

White Chocolate Buttercream Frosting (from Southern Living)

Yield: about 4 1/2 cups

1 (4 ounce) white chocolate bar, broken into pieces
1/2 cup whipping cream, divided
1 cup butter, softened
6 cups sifted powdered sugar
2 teaspoons vanilla extract

Microwave chocolate and 1/4 cup cream n a 1 quart microwave-safe bowl at medium (50% power) 1 minute and 10 seconds. Whisk until chocolate melts and mixture is smooth. (Do not overheat.)

Beat butter and 1 cup sugar at low speed with an electric mixer until blended. Add remaining sugar alternately with remaining whipping cream. Beat at low speed until blended after each addition.

Add chocolate mixture and vanilla. Beat at medium speed until spreading consistency.

Praline Pecans (from Southern Living)

Yields: 1 1/2 cups

1 1/2 cups chopped pecans
1/4 cup firmly packed light brown sugar
2 tablespoons whipping cream

Stir together all ingredients, spread in a lightly buttered 9 inch round cake pan. Bake at 350 degrees for 20 minutes or until coating appears slightly crystallized, stirring once. Remove from oven, stir and cool. Store in an airtight container.

Praline almonds:

Substitute 1 1/2 cups chopped sliced blanched almonds for pecans. Bake at 350 degrees for 15 minutes, stirring once.

Sweet and Sour Meatballs

8 pounds ground beef
8 cups bread crumbs, 1/2 italian and 1/2 all-purpose
1/4 cup chopped onion
1 teaspoon dried mustard
6 teaspoons salt
1/2 teaspoon pepper
4 egg whites, beaten
1 1/3 cups milk

Mix meat and bread crumbs. Mix all other ingredients in mixer, then add to meat. Form into balls and brown.

Sauce:

4 cups unsweetened pineapple juice
2 cups brown sugar
4 teaspoons ginger
2 teaspoons salt
2 cups vinegar
1/2 cup soy sauce
1/2 cup corn starch

Cook until thick and pour over meatballs.

Lemon Meltaways (from Land O' Lakes)

Makes: 4 to 5 dozen

Prep time: 45 minutes
Chilling time: 1 hour
Baking time: 8 minutes
Cooking time: 15 minutes

Cookies:

1 1/2 cups all purpose flour
3/4 cup butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Frosting:

3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice

In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).

Divide dough in half. Shape each half into an 8 x 1" roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).

Heat oven to 350 degrees. With sharp knife, cut each roll into 1/4 inch slices. Place 2 inches apart on cookie sheets. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely.

In small mixer bowl, combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies.

Sweet Potato Pie

2 cups mashed, cooked sweet potatoes
2 eggs
1 cup sugar
1 cup milk
1/4 pound butter
1 tablespoon cinnamon
1/4 teaspoon salt
1 tablespoon allspice
1 (9 inch) pie shell, unbaked

Beat potatoes with eggs, sugar and milk. Add butter, cinnamon, salt and allspice. Pour into pie shell. Bake at 375 degrees for 30 minutes.