Hey everyone, remember the gorgeous Jenna Claire diaper bags that I mentioned in the latest episode?  Well now I have a special discount code for you.  Plug in the code MTV20 at checkout, and receive 20% off of your total order!  Offer is good until December 31st, 2007.  They have handbags too for those who have no need for a diaper bag, so check them out! 

(BTW, I'm not getting anything out of this endorsement -- I'm just really taken in by these bags, and I love supporting independent woman-run businesses.)

On The Wheel: Spunky Sampler (superwash Merino), being spun up into a bulkly two ply.  What should I do with it all?  (Probably about 700+ yds)
On The Needles:  Beaded project (secret test knit), Loksins!, rainbow knee-socks, Februrary Baby Sweater On Two Needles (Elizabeth Zimmerman Knitter's Almanac), Sahara (short sleeved version in Berocco Denim Silk) by Wendy Bernard of Knit And Tonic, Central Park Hoodie from KnitScene fall 2006, Button Me Up by Laura Chau of CosmicPluto (who also designed the hoodie Roam for Knitty fall 2007).

Queued up to cast on for next: Hemlock Ring Throw with Cascade Ecological Wool (available for free download in the sidebar of The Rainey Sisters blog), Textured Tunic from Fitted Knits by Stephanie Japel.

Announcements:

1. Cupcake Club at Quelle Erqsome.  Go join in at the Flickr group!
2. Ravelry  (If you’re on there, find me at FaithAnne)
3. Annie Modesitt – Red Carpet Convertible pattern for donations towards expenses brought on by her husband's critical health crisis.
4. Brand new knitting bag, appropriate for guys or girls over at Tom Bihn.
5. JennaClaire gorgeous and fashionable diaper bags, etc.
6. Cindy “fitterknitterâ€? designed great graphic: Hey! This Is Your Grandma Knitting!  Visit her Café press shop to check it out.
7. New(ish) podcast: Knitters Uncensored
8. Stacy of Sheep In The City has a new Etsy shop with gorgeous handcrafted jewelry.
9. Design contest for Pattern A Day 2009 calendar:  Submit your knitting or crochet patterns to knittingpatternaday.com and learn more about the submission requirements and contest. The contest deadline is December 15th, 2007

Fiber Tale: Green Gables Socks (Diagonal Rib by Ann Budd from Interweave’s “Favorite Socks�)

Book reviews:
Fashion DIY by Carrie Blaydes & Nicole Smith, published by Sixth & Spring Books
Lacy Little Knits by Iris Schreier, published by Lark Books
Knitting Beyond The Edge by Nicky Epstein, published by Sixth & Spring

Some of my current reads in the cooking blog world:
Cupcake Bakeshop
How To Eat A Cupcake
Baking Bites
Evan’s Kitchen Ramblings
Audrey Cooks
She Paints The Kitchen Red


Today’s recipe:  Corn and Black Bean Salad
(Recipe to come)

Hey everyone!  I know it's been a long time.  New episode will be up soon!  In the meantime, pop on over to my blog to see what I've been up to lately: http://flashbangfibers.blogspot.com

Today, I have two great reasons to celebrate: I am 27 years young, and exactly a week ago I gave birth to our daughter, baby L.  (More details about the baby and lightening fast birth at my fiber blog.)

My parents gave me a gift certificate to The Loopy Ewe (what a great idea!), and my mom made us a cake using my Aunt Terry's famous carrot cake recipe.  This has been served at numerous weddings, as well as hundreds of birthdays in my circle of friends through my childhood.

It's difficult to describe without using much hyperbole, but I will tell you that it is moist with carrots, crunchy with walnuts, and the cream cheese frosting is rich with shredded coconut.  The balance of all the ingredients together make, as far as I'm concerned, the perfect confection.  I don't know how Aunt Terry managed to get it just so right, but God bless her!

Celebrate with us by making your own!  This cake stays good for at least a week in the refrigerator, and can even be made into cupcakes instead.  Just bake them for about 20 minutes instead.


Aunt Terry's Carrot Cake with Cream Cheese Frosting

Mix together in medium bowl:
2-1/2 cups all-purpose flour
2-1/2 cups sugar
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup walnuts, roughly chopped (optional, of course)

Combine in large bowl:
4 eggs, beaten
1-1/2 cups corn oil
1 lb finely shredded carrots

Add dry ingredients to wet.  Mix with hands (to release moisture from carrots).

Pour into one 10" tube pan, or three 8" layer pans.  Bake at 350 deg. until knife inserted into center comes out clean.  (Approx. 1 hour for tube pan, 25-35 minutes for layer pans.)

Icing:
8 oz. cream cheese
1 stick unsalted butter
1 tsp vanilla
1/4 lbs confectioner's sugar (1-3/4 cups), or sweeten to taste
2/3 cup shredded coconut

Blend together with electric mixer.

When the cake has cooled completely, ice and top with 1/3 cup coconut and more chopped walnuts, if desired.

Enjoy!

This episode was recorded pretty much in one pass, so I'm sure there are things that could be a bit more polished, but....I'm posting it anyway!  Hope that you all enjoy.  I'll be taking a 6-8 week "maternity leave", and will be back in June (or maybe a little sooner).  For now, you can follow all of my adventures at my blog.  Be sure to subscribe to the blog feed so that you'll be the first to know about the new baby!

Online store name-dropping:
The Loopy Ewe
Spunky Eclectic
Paradise Fibers

Patterns mentioned today:
Argosy (pattern here)
Fat Bottom Bag from The Happy Hooker
Fiber Trends Baby Basics Hat and Booties
Easy Toddler Socks (PDF download)

Finger Knitting Tutorial

Blog Spotlight:
Charles Lifestyle and Knitting

Knit-Alongs:
Knitty Bloggy Baby Bumpers (hosted by Alison of The Blue Blog)
Spunky Club Blog
And then two that I completely forgot to mention:
Favorite Socks Knitalong
Lace Style Knitalong

The Stephanie Pearl McPhee "Harlot In The Park" event on these podcasts:
It's A Purl Man (Episode 32)
Let's Knit2gether (episode to come)

Today's listener feedback question:
Recipes with alchohol!  (Same from last episode, because I don't have any responses yet!!)

Stick a pin in the Frappr map, and upload a picture!

Book Reviews:
Lace Style by Pam Allen and Ann Budd
Favorite Socks edited by Ann Budd and Anne Merrow


I'll miss you all!  See you at the blog!  http://flashbangfibers.blogspot.com

Hi everyone!  I'm working on the next episode, which will hopefully be posted sometime this week.  In the meantime, shouldn't you be shopping?  You could always use more yarn, right?  I need your help to clean out my stash!

Here's a few things that I realized I don't need when organizing the other day.  All items are listed for sale on eBay.  Clicking on picture will take you to the auction:

robably a few moreSince the baby has now gotten so big, my lungs don't have a whole lot of room anymore.  Many appologies for the sometimes slow dialog and stops to take a breath.  I hope to get in at least one more show before this baby is born!

Pics of our time in Kaiserslautern.

Online shops mentioned today:
- The Knitter (free shipping, no minimum order!)
- Heather's Etsy shop, Little Peeps, and what she sent me.
- Spinning Bunny in Ithaca, NY
- The Manly Yarn contest is being held over at A Work In Progress.  Win some sock yarn from Katie's shop, Yarn Love!
- Golden Fleece by New World Textiles (discontinued) at Paradise Fibers

Blog spotlight:
Numenna - Nan Annun: Knitting My Way Into The West by Elemmaciltur ("Star Sword Master" in Elvish)

Abigail of the gorgeous stitch markers.

Patterns I talked about:
- Meathead Hat pattern (will only be available until Thursday, March 8th!)
- The Husband Socks, my own (developing) design with the Fleegle's provisional cast-on.
- Inca Snowflake Hat from Itty Bitty Hats by Susan B. Anderson
- Icarus Shawl from Interweave Summer 2006

Sort of new podcasts:
- Unwound with Kelli Robinson
- Ready Set Knit with Steve and Kathy

Knit alongs mentioned in this episode:
- Create-along being hosted by Julia and Marnie
- Wonderful Wallaby flickr gallery
- No End In Sight Ripple Along hosted by Dawn
- No Sheep KAL
- Victorian Lace Along (sign ups are closing out soon!)

Books reviewed:
- No Sheep For You by Amy R. Singer
- Victorian Lace Today by Jane Sowerby

Check out the Victorian Lace Today fashion show on Episode 9 "Stitches East" of Let's Knit2gether.

Upcoming book reviews will include Lace Style and Favorite Socks.

Swap out your stash at the Knitty forum, swap-o-rama, baby!

Listener feedback question(s):
Crumpet recipes?
What's your favorite way to include alchohol in your cooking?

Stick a pin in my Frappr Map!  (And be sure to include some sort of a picture!)



Peas And Carmelized Onions Over Pasta

Today's recipe is very much a "whatever you have in your pantry will be good" kind of pasta dish.  You may not like the way I've written it up, but I assure you, it is to set you free.  =)  Use as much or as little of the following, and trust your instincts.  You really can't go wrong.  It is my very favorite "nothing to eat" meal: Sundried Tomatoes and Peas with Carmelized Onions over pasta. This is my "famous" improv dish, which relies entirely upon grocery staples with a long shelf life. I ALWAYS try to keep on hand: Onions, sun-dried tomatoes, frozen peas, frozen corn, and pasta.

After carmelizing the thinly sliced onions (sprinkle generously with salt, saute over med/high heat until golden, then turn down the heat and cook the hell out of 'em = 20 min to an hour-and-a-half) and soaking the tomatoes in boiling hot water (only needs to be done if they're not packed in oil), I chop the softened tomatoes up, throw them and some sliced garlic into the large saucepan with the onions, add some spices (whatever's on hand and looks good -- today it'll be dried oregano, marjoram red pepper flakes and thyme, and then I just happen to have some "fresh" herbs in the freezer: basil and finely chopped rosemary, possibly some scallions, but that's totally just guilding the lilly.)

The dried herbs are added a little before the tomatoes to soften and release their flavor, the fresh at the very end so they're still, well, fresh. Then just before I'm ready to serve, I throw in about a cup or so of the peas, corn (if I have any), and toss them with the freshly cooked pasta. maybe I'll even throw in a lightly beaten egg or two, for protein.  If I'm going to do that I temper the eggs first by stirring in about half a cup of boiling hot cooking liquid I've saved from the pasta.  Then I just toss that with the hot pasta and the rest of the ingredients, and they cook through while helping the other things to stick, making every bite sure to be full of sweet and savory goodness.

If you try this recipe, please let me know!  I'd love to hear about your improvisational versions of this from your own pantry.

Well.  I've been working on shownotes for Episode 10 through a week of sick small people and slightly sick me, and I'm almost ready to record.  Unfortunately, it won't be today.  Perhaps tomorrow?  Certainly this week.

I've got a great show lined up, including a pasta dish that reminds me of stone soup, some exciting knit alongs, book reviews for two of the hottest new books to hit the shelves, and my new favorite hat pattern.  I can't wait to get it all recorded!

Thanks to everyone for being so patient, and for those who left well-wishes on the last post.  We are all feeling much better, and had a wonderful relaxing weekend, so things are looking up.

Very frustratingly, my fiber blog has been tagged as a possible "spam blog" by Blogger, so I won't be able to post their until they review it and verify me as a real human being.  So now that I actually have a moment to blog there, I can't.  Gaahhh!!!  Can I slap someone?

Completely unrelated, but has anyone ever tried eating reduced, syrupy balsamic vinegar over vanilla ice cream?

It's late, but it's finally here!  The "After Valentine's Day Special".  No, actually it has nothing at all to do with that holiday at all, but (belated) Happy Valentine's Day to all of you anyway!

Post a review at the iTunes music store to let others know if you enjoy this show!  (Go to iTunes music store, type "The Knitting Cook" into the search engine, then post your review from there)

A thousand thank-you's to everyone who shared their stories and encouragement with me after the last episode.

Today we talk about spinning, knitting handspun, and the proper way to dispose of a tree.

Online yarn shop mentioned in today's show:
Spunky Eclectic fiber club (she also has a sock of the month club!)

Thank you to Jennifer for her thoughtful little gift.

Kathy (AKA Linda) has a new blog address.

Listener Blog Spotlight: Kate at These Are The Knits I Know
(For a chance to have your blog in the spotlight on this show, simply leave a comment about anything here -- I check out all the links, and I feature one blog per episode that catches my eye.)

Stick a pin in the Frappr map and be counted!

Book Reviews:

• Cast On, Bet's Off audio book written and narrated by Jack Olesker
• Color In Spinning by Deb Menz
• The Twisted Sisters Sock Workbook by Lynn Vogel

Upcoming book review for next episode:
Victorian Lace Today

ATC swap at Creative Mom Podcast

Check out my blog for upcoming post on photography tips, pics of my handspun mittens, and more.


Today's Recipe:

Blueberry Buckle
Recipe by my mom's neighbor, Barbara.

Preheat oven to 400 (F)

Cream together:
1/4 cup butter, softened
3/4 cup sugar

Add and beat until combined:
1 egg

Sift into wet mixture and stir until combined:
1-3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt

Add and stir until smooth:
1/2 cup milk

Fold in:
2 cups blueberries, lightly dusted with flour (this keeps the blueberries from sinking to the bottom while baking)


Crumb Topping

Combine and mix until crumbly:
1/4 cup softened butter
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon (or more to taste)

Pour batter into a greased 9" pan and sprinkle with topping.  Bake about 35 minutes.  Buckle is done when toothpick inserted into center comes out clean (topping will be golden brown).

This does work as muffins as well, although it's a little bit tricky to get the sort-of-stiff dough into the little muffin cups.  Also, the crumb topping has a tendency to stick to the edges of the pan -- just be sure to use paper liners if you decide to do that.  Also, it'll only take 25-30 minutes to bake (once again, test to be sure before removing from oven).

Drink with a tall, cold glass of milk or a mug of bitter coffee.

Enjoy!

I've gotten a few questions from would-be listeners who can't get the podcast to play on their computer (via Windows Media player, or other non-iTunes program) or MP3 player (non-iPod).  The reason is because I release the episodes as MP4 to conserve space in my Libsyn (company that hosts each file) account.  At the moment it costs me almost nothing to put the show out each month, but all of that would change if I started releasing the files as MP3's.

This is how you fix the problem on your end: download iTunes (free, and works with both PC's and Mac's).  From iTunes you will be able to listen to the episodes with no problem (go to "music store" and type "The Knitting Cook" into the search engine.  From there, click "subscribe" and you'll never miss another episode.), but if you still want to transfer it onto your MP3 player, highlight the episode file after it downloads, then click "advanced" on the menu at the top of your screen, and then choose the option to convert the file to MP3. 

If you have an iPod, you probably already know that none of this applies to you, and the MP4 will work just fine, because iPods are super awesome.  :-)

If there are still unanswered questions, please feel free to leave a comment here or email me, and I'll update this post accordingly.

ETA: link to the pattern to my King Kong Cable Footies, Alison of the blue blog who is knitting through Itty Bitty Hats, and link to my Frappr Map.



Quick note:  Today's Fiber Tale is a rather raw, uncut talk through of my past month, and I'm not sure how cohesive it is, but I didn't want to have to record it again and once again relive all of it; it was difficult enough to talk about the first time through.  I feel a little hesitant about being so open, but I am sharing this with all of you in the hopes that it might help someone else who's also trying to find themselves.


Patterns:

1. King Kong Cable Footies (pattern for guys!)
   
2. Swallowtail Shawl, Interweave Knits Fall 2006
   
3. Sheldon, the adorable big-headed little turtle
4. Two At Once Toe-up Sock Pattern (the perfect cast-on?)
5. Fiber Trends Baby Basics (beautiful hat and booties, pattern at discounted price here)
   
6. Pea Pod Baby Set by Kate Gilbert, free download at Interweave ("Four Gifts To Delight A Little Person")
7. Baby Bolero from One Skein by Leigh Radford
   

Yarn and fiber sources mentioned in this show:

1. Spunky Eclectic (monthly Spunky Club to coordinate with Project Spectrum!  Choice of either fiber or SOCK YARN!)
2. WEBS (huge yarn sale!)
3. Paradise Fibers (awesome customer service, great fiber, yarn and tools)

Book reviews!

1. Itty Bitty Hats by Susan B. Anderson --  yarn for most of the projects in book on sale at WEBS (Susan was interviewed on episode #46 of Craftsanity)  Watch Alison at the blue blog conduct a personal knit through of this book.
   
2. the Crafter's Companion, edited by Anna Torborg (Interviewed on episode #40 of Craftypod)

Check out what's newly off my needles, and what I'm working on now at The Needle And The Damage Done (my fiber blog).

Cooking and leftover tips today, courtesty of Claire, Elizabeth, Erin, Kathy (AKA Linda), Kristi.

Most of the music (including theme song and intro to Fiber Tale) on my show is by Havalina, who has generously given me permission to use it.  (Free music downloads on their site, since the band does not exist anymore.)

Ending song "Blow This Town" by Thee Pirates, used with permission.

Other music and soundbytes are from GarageBand.

Random bloopers and forgetfulness include but are probably not limited to:

1. Forgot to give link to Frappr Map.  Stick your pin in the map!  Frappr just changed their format, so at the moment, until they work out the kinks, the only people that I can see who have recently joined are those of you who have also uploaded pictures.  So upload a picture and get a mention in the next show!
   
2. Blog spotlight.  Whoops!  I guess this show doesn't have one.
3. New Listener Response Question.  Umm, I guess this show didn't have one of those either.
   
4. New podcast shout-outs.  Ready Set Knit by the Steve and Kathy, owners of WEBS America's Yarn Store.  Recent episode includes interview with Stephanie Pearl-McPhee!
5. Anna Torborg (Editor and contributor of Crafter's Companion) is interviewed on episode #40 of CraftyPod.
6. Knitty "surprise" patterns are up!
7. ATC swap over at the Creative Mom Podcast (what's an Artist Trading Card?  Go over there and find out!)
   

I'll most likely find more forgetful oversights, just give me time.  (You'd think that I didn't ever use shownotes!)

Speaking of forgetfulness, if you emailed me or left a comment on the podcast blog or my fiber blog before I released this show, and you need a response, please email me again, because I got a little behind/overwhelmed.  I do read every single one of your comments and emails, and appreciate them so much. 

Listener feedback is so important to me; it makes the effort of producing the show well worth it.  Whether or not I have the time to respond to every single comment and email, I love hearing from you!  (I especially love hearing about your experiences with my recipes, and it thrills me to no end to find you talking about them in iTunes reviews!!)



White Bean Spinach Soup
by Faith

This soup is economical, good for you, and pretty darn tasty.


4 quarts chicken or vegetable stock
Splash of olive oil
1 clove garlic, finely chopped
1 lb spinach
1/2 lb ripply, chunky pasta (or whatever you feel like)
One good chunk of Parmesan cheese (the real thing, not the shelf stable stuff that's powdered and in a can)
2 cans (15 oz each) Northern White Beans or other tender, small white bean
Salt and pepper to taste

Bring the soup stock to a boil in a 5 quart pot.

In the meantime, heat a large saute pan until a bit of water sizzles on the surface.  Add oil and garlic.  Saute for a few seconds, then add spinach (rinsed and chopped if big).  Cover and cook until just barely wilted.

Add pasta to soup stock and cook until just done.  When the pasta is nearly cooked through, add cheese and beans.  Add spinach.  Salt and grind in fresh black pepper to taste.

Well, my blocking wires finally came in the mail last night, and the shawl is pinned out to my bed drying.  I cannot promise which day this week I'll get the next episode out, but I'm so excited to be back at the mic again!  I've got a German New Year story for you, a journey of lace Fiber Tale, what just might be The Perfect toe-up-sock pattern, a tasty and good-for-you soup recipe, a brand new book review section and more. 

In the meantime, you can check out what I've been up to over at my fiber blog.

Talk to you all soon!!

Hi everyone.  Terribly sorry that I've left you all hanging here in the New Year.  (By the way: Happy New Year!)  I intended to get a show out last week...then I thought, well, this Monday would be a great time to start...the trouble is, I need to find out some things.  Mostly about myself, and it mostly has to do with re-discovering how wonderful motherhood is.  Because it seems that I've lost sight of that, somewhat. 

As most things do in my life, the dark clouds that are currently overhead will surely clear over quickly, as I am very pro-active about working through stuff.  I don't want to concern you all with this, but let me just say that I am working on my first laceweight shawl, and it is doing wonders for my psyche.  I may need to put off recording the next episode until the shawl is done.  In fact, that's what I'm going to do.  So watch my fiber blog for progress, and cheer me on!  I'll need it.

Hurrah for therapy knitting!  Hopefully you'll hear my voice again in a week or two.

There was an audio error in the file that I had first uploaded of this episode.  I've corrected it and it's available for download here.  (If you still can't get it, you might have to "unsubscribe" and then "resubscribe" in iTunes.)  The shownotes are in the post below.  (If you're reading this from your iPod, it might be helpful for me to note that the podcast blog is at theknittingcook.com)

There was an audio error in the origional file that I posted.  I've corrected it and updated the file to reflect the change.  You can now re-upload this file if you wish, using the link in the above post.  =)  (Thanks Sarah for pointing that out!)

Merry Christmas from our family to yours.


Announcements:
1) Donate to Lime and Violet's Violet Fund
2) Georgia of On My Mind Knitting Blog

"Live Dangerously Don't Swatch Hat" -- go to my blog and see the pic of the hat I knit with it...so far.

Thuja sock pattern.  See my version, and other stuff that I've been working up for Christmas!

My first knit for the Mr.: Shedir  Watch my knitting blog to see if I can finish this by Christmas...

Terribly embarrassing mistake that I just realized (the podcast is already up though!!):
My favorite mushroom recipe comes from Kathy!  My most sincere apologies to Kathy, who I referred to as "Linda" in the podcast.  (Where exactly is my brain today?  This is the question.)  Her wonderful suggestion comes from this link:
Food Network Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce
Go visit Kathy's blog and tell her that she's cool even though I seem to have renamed her.  (Not to mention, her latest post has some terribly cute and funny pictures of here little one, as well as some beautiful FO's)

Blog spotlight: Dawn at Crochet Compulsive

Cooking tips today come from Dawn (see above link) and MA.

Thank you especially to those of you who have been leaving iTunes comments.  When you write a review and talk about what you like about the show, it recommends this podcast to prospective listeners.  I know that it takes a little bit of extra effort, and I appreciate it so much.  Always a nice surprise to find new reviews there!

Thank you also to everyone who leaves comments on the blog and email me.  Thanks especially to those who have said that you like my voice and enjoy the content.  That really means a lot to me.

New listener response question: What is your favorite thing to revive leftovers so that you don't get sick of the original dish?  Leave a comment or send me an email and let me know!

When you send me emails, please include the word "podcast" in the headers for my sorting purposes.  (As I demonstrate several times in this episode, I need as much help with my "sorting" as possible.)  =)

This is a tart-sweet bread that really zings with lemon flavor.  It gets an added punch from the lemon-juice glaze that gets drizzled all over the finished bread.

I got this recipe from a different Shannon's mom, when they gave us the bread for Christmas one year.  If you like lemon, you'll love it!

Cream together:
1 cup butter
2 cups sugar

Blend in one at a time:
4 eggs

Combine in separate bowl:
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Add butter mixture to dry ingredients alternately with:
1 cup buttermilk

Stir in:
grated rind of 1 lemon (about 1 Tablespoon)
1 cup finely chopped pecans or walnuts

Grease and flour one 9"x5" loaf pan or two 7'x3" pans.  Line bottom with parchment paper (to guard against sticking).  Spoon batter into pans, and bake at 300 (F) for 80 minutes, or until bread tests done with wooden pick.  Let bread cool in pans for 10 minutes.  Remove to cooling racks.

Combine for glaze:
juice from 2 lemons (approx 1/4 cup lemon juice)
1 cup confectioners' sugar

Punch holes in bread with toothpick while still warm.  Pour glaze slowly over bread.  Cool completely before slicing.

This is a recipe from my friend Shannon.  She doesn't know where she got it from, but we're all glad that she did.  The chocolate chips are optional, but if you're at all adventurous, you've got to try them.  So, so good.  And after all of the pumpkin pie, etc. this is a nice change.

Shannon bakes it as a bread, but I noticed that it works even better as muffins, so that's how I've written the recipe out.

Cream together with electric beater:
1 cup of Brown sugar
1/2 cup wite sugar
1/2 cup soft butter

Add and beat until completely blended:
3 eggs
15 oz can pumpkin (about 2 cups)
1/2 cup milk

Sift into wet ingredients (or stir together in seperate bowl, than add to wet):
2-1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon

Stir in:
12oz bag chocolate chips, approx 1-1/2 cups (optional, but try it!)

Pour into 2 papered or greased muffin pans and bake at 350 (F) for 20-25 minutes or until toothpick inserted in the center comes out clean.

Note: if you ever have a few empty spaces in your muffin tin, fill them about half-way with water so that the pan doesn't burn in the oven.

Chewy, moist, dark, dense, delicious.  I'm not sure how else I can describe this bread, except to say that I've never tasted anything like it, and it's one of the best things I've ever put into my mouth. 

My friend Sarcy's family used to bake up truckloads of this in coffee cans for Christmas, than give it out to everyone they knew, wrapped in foil, topped with a stick-on bow.  Everyone looked forward to the "coffee-can bread", although some people couldn't figure out how to get the bread out (hint: use a can-opener to cut the bottom off and push the bread through), and would eat it with a spoon straight out of the can.  It's that good.  My favorite way to eat it is cold, with lots of cream cheese.  Sarcy eats it lightly toasted.

Combine and let stand while preparing other ingredients:
1-8 oz package dates, finely chopped (approx 32 whole dates or 1 cup finely chopped)
2 teaspoons baking soda
1-1/2 cups boiling water

Mix together:
2-1/4 cups flour
1/4 teaspoons baking powder
1-1/2 cups sugar

Add the soaked dates and liquid to flour mixture, along with:
1 Tablespoon melted butter
1 beaten egg
1 teaspoon vanilla
1 cup chopped walnuts (optional, of course)

Pour into greased loaf pan (or coffee cans) and bake at 350 (F) for 1-1/4 hours, or until toothpick comes out clean. 

I always bake these as muffins too (better for the little guys to hold onto, easier to serve), and it takes less time to bake.  Keep an eye on them, but it should take between 25 and 30 minutes.

Very important: when making any kind of sweet bread, cake, or muffins, never fill more than 3/4 of the way full, at most.  Othewise it's going to overflow and make a huge mess in your oven.

These get even more sticky, dark, moist and delicious with time, although I usually don't have that much self-control.

My mom bakes this in a tube pan, but I bake them as cupcakes.  I think that people normally call this "banana bread", but we call it cake.  It's the most tender, moist banana bread that I've ever had, and I've had that verified by every person who'se tasted it.  Even this one friend who considers her banana bread "world's best" grudgingly told me (with no prompting) that mine just might compair...um, and could she have the recipe?  So.  If you've ever even thought about liking banana bread, you must try this version.  It was given to my mom by a very good family friend years ago, and we've been making it ever since (actually, by the mom of Sarcy, who drew the "Knitting Cook" logo for me).

Cream together:
1/2 cup butter, softened
1 or 3/4 cups sugar (use more if the bananas are not as ripe, less sugar if they're super ripe)

Beat in one at a time until totally blended:
2 eggs

Add:
1 cup (about 2 bananas) very ripe mashed bananas (I've used everything from "just developed spots" to "totally black", and they both make really good bread)
1/2 cup sour cream or plain yogurt (lowfat or regular, but do not use non-fat -- it makes the cake dry and bad)

Sift together into wet ingredients:
2-1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Butter and flour a 9-inch tube pan (or two bread pans, or two 12 muffin sized muffin pans).  Pour batter into pan(s).  Sprinkle with sugar if desired.

Bake at 350 (F) until golden and a toothpick comes out clean.  If using a tube pan, bake for about 50 minutes.  If muffins, about 20 minutes.

Cool 5 minutes, than turn out onto wire rack to cool completely (if I'm making muffins, I just dump them out right away.)

Here's the promised recipe for Molasses Crinkles (cookies).  I would have taken a picture, but we had to mail them off before I got the chance. 

They are a sweet, spice cookie rolled in sugar, which may sound excessive, but the sugar coating causes the cracks or "crinkles" to form while baking (BTW, I tested out the "non-smush" method that I describe below last week, and it does work, so disreguard what I said in the podcast about smashing them down with my fingers first).  For my German listeners, this cookie may shock you a bit -- it's really nothing like any of the gingerbread or spice cookies that I've had here so far at the bakeries.  This has way more spice, and a hell of a lot more sugar.  Just to warn you.  But they're good (at least to an American).  =)  So here you go:

Cream together:
3/4 cups shortening
1 cup sugar

Add and beat until well combined:
1/4 cup molasses
1 egg

Combine then add to egg mixture (or you can just put them into a sifter and sift out into wet ingredients):
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Chill dough for at least an hour or two.  Roll into 1 inch balls (or whatever size you want).  Roll in a bowl full of granulated sugar.  Place on greased cookie sheets, or on parchment paper, or on hot baking stones (or if you're me, on parchment paper slid onto baking stones).  If you're using a baking stone, make sure to preheat them for at least 20 minutes in the oven first. 

Bake cookies for 8 minutes or until they crack, but no longer.  This will make sure that they stay just a little chewy after they've cooled.  They're not going to feel done at all; they won't hold their shape, so you won't be able to scoop them off of the pan for a few minutes, but it's important for their texture that you don't bake longer (unless you like a crisp cookie, more like a Ginger Snap). 

Remove to cooling rack as soon as possible, and make sure that you grab a few when they're still warm to have with a glass of milk.  Cook's reward!

Look back each day this week for 4 delicious sweet bread recipes that are perfect for gift giving.  These recipes have been in our family for years (given to us by family friends), and I'm baking at least two of these for neighbors this year.

To check out the shownotes, go to theknittingcook.com.

For the sake of those with a non-iPod MP3 player, I have considered releasing the episodes in MP3 format, but it makes the files way too big, and it takes about an hour for me to just upload it to the internet (and besides that, it overloads my account with Libsyn, so I'd have to buy a bigger plan, etc.).  However, you can convert the MP4 to MP3 for yourself, simply by highlighting the podcast file, going to the "advanced" option of the menu in your computer's music program (iTunes, or whatever you happen to have -- I highly suggest iTunes, as it's very organized, user friendly, and works with either Mac or PC), and choosing "convert file to MP3".

Where are you in the world? Stick a pin in my Frappr map!

Listener response question: what's your favorite way to cook mushrooms? The best recipe will be chosen by me and my auspicious set of food judges (The Mr., Sparky, Max, and possibly my sister), and I will relate our findings in the next show.

Cooking tips were submitted by: Jocelyn, Dawn and Susie

Blog Spotlight: Susie's Sleeper Springs Diary

Need some last minute Christmas gift ideas? Buy someone a gift subscription to Gourmet, Saveur or Bon Appetite -- or ask for them on your own list! I subscribe to the first two, and can attest to excellent quality in writing as well as outstanding recipes.

If your list of gifts to knit is getting way too long, consider baking something instead. Check back at this blog for my favorite standby "gift" recipes in the next few weeks, and also consider the latest (December) issue of Gourmet -- tons of great ideas, and delicious looking too.

Check out my Super Secret Crochet Project on my blog.

The other Mini Eleanor (essentially a Danica) is being knit by Mouse of Knotty Mouse. (She also happens to sell adorable stitch markers and other fun stuff. Check out her store!)

I will post the recipe for Molasses Crinkles shortly.

Thanks to David from Sticks And String for the bumper!