Mo mo

I discovered that an 8-inch styrofoam ball makes a great hat blocker and have reduced the humps to what Daniel finds an acceptable size. I think if I were to rewet the hat and block again I could probably get rid of them entirely. Here's Mohawk with a few mo's installed. Since it's felted it'll take awhile to get them all in. Meanwhile I've started working on Mohawk.2 for Chris. I'm doing the small size and will try switching left and right to see if that's where my problem was.

My spinning and knitting magazines are getting a bit uncontrollable on the shelf so rather than spend loads on special holders from the company I'm making my own. This is a wooden holder from the local craft shop. I unscrewed the little handle, cut patterned paper to shape and glued it onto the holder. I'll need at least two more of these but I wanted to test it out first to be sure it was okay before I bought a slew of them.

We're having a little Indian summer here and are expecting record high temperatures tomorrow but in spite of that it's fall so I picked up some apples to make our favorite Fresh Apple Coffee Cake. It's based loosely on a recipe from Southern Living but I've reduced the eggs, changed shortening to butter and reduced the amount as well as increased the number of apples. I think the topping was my addition as well. This batch is made with local MacIntosh apples. For those watching their cholesterol you can replace some or all of the eggs with egg whites, the texture changes a bit but it still tastes lovely.

Fresh Apple Coffee Cake

1/2 cup butter, softened
2 cups sugar
4 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
5 cups apples, peeled and chopped
1 tsp. vanilla extract
1 1/2 tbsp sugar
1/2 tsp cinnamon, ground

Beat butter at medium speed.  Gradually add 2 cups sugar and cream together.  Add eggs, one at a time, beating well  after each addition. Combine flour, baking powder and salt.  Add to creamed mixture.  Stir in apple and vanilla.  Spoon batter into a greased 9x13x2 pan.  Combine remaining sugar and cinnamon; sprinkle over cake batter.  Bake at 350 F for 45 minutes or until a wooden pick inserted in center comes out clean.