Friday, August 8, 2014

Leftover Yarn Idea #2 - Easy Crochet Dishcloths

This is a very easy crochet pattern and a great way to use up your leftover cotton yarn.

Using a 5.5 mm hook, chain 20 sts.

Turn, and SC to the end. Chain 1, turn and SC to the end.
Repeat this until your work is square.
 Do a half double crochet border around the dish cloth, followed by a scalloped edge. Half double crochet in every stitch all the way around the dish cloth.
For the scalloped edge, skip 1, 5DC in the next st, skip 2, sc, skip 1, 5DC, and repeat all the way around the dish cloth, chaining 2 at each corner.  Weave in ends.
It works well to use a contrasting color for the border.

This can be done in one afternoon, so it's a quick and easy way to use up your yarn.


Gluten and Dairy Free Apple Spice Cupcakes

Gluten Free Dairy Free Apple Spice Cupcakes

1 1/4cups granulated sugar

1 1/2 cups applesauce*

1/2 cup vegan butter, softened  (I use Earth Balance)

2 eggs

2 1/2 cups GF Bisquick

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups or grease cups with shortening or cooking spray. In large bowl, beat granulated sugar, applesauce, butter and eggs with electric mixer on medium speed until smooth and creamy, scraping bowl occasionally. On low speed, beat in GF Bisquick, cinnamon, baking powder, baking soda, salt and nutmeg just until well blended, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups. Cool completely, about 30 minutes.

*If your applesauce is cold warming it will help keep the butter from solidifying when you try to cream it together. If that happens, don't worry your cupcakes will still taste great :-)


1 teaspoon salt
2/3 cup rice milk
2/3 cup Crisco® All-Vegetable Shortening
OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
1 tablespoon vanilla extract
1 (2 lb.) bag powdered sugar, (7 1/2 cups)

1.DISSOLVE salt in milk.

2.PLACE shortening, vanilla and milk mixture in medium bowl. Beat with an electric mixer or flat beater of a stand up mixer while gradually adding powdered sugar on low speed. Once all the powdered sugar is incorporated, stop and scrape bowl with spatula.

3.INCREASE mixer speed; beat until smooth and fluffy, 1 minute or less. If needed, add powdered sugar by the tablespoonful to thicken; or add milk to thin frosting, to achieve desired spreading consistency. Makes 4 cups.

Adapted from:

Gluten and Dairy Free Oatmeal Cookies

1/2 pound vegan butter (I use Earth Balance)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon gluten free vanilla
1-1/2 cups Gluten Free Bisquick
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups gluten free oats (uncooked)
1 cup gluten and dairy free chocolate chips ( I use Enjoy Life) or 1 cup raisins

1. Heat oven to 350.
2. In a medium bowl combine Bisquick, baking soda, cinnamon and salt
3. Beat together butter and sugars
4. Add eggs and vanilla, beat well.
5. Add flour mixture and mix well
6. Stir is oats and chocolate chips or raisins
7. Drop by rounded tablespoon full onto ungreased cookie sheet
8. Bake 11-13 minutes or until golden brown around the edges
9. Cool 1 minute on the cookie sheet, remove to wire rack