The Knitters & Nutters Report 

Volume 7


The Society of Knitters & Nutters (SOKAN) convened for their seventh meeting on Thursday, July 8, 2010.

The following Knit Wits were in attendance:  Knitter Knazi, Skattur, and Plus One.

The following Nutters were in attendance: Lil’Croche-E, Elitist Jerk, Nanook,  JustHereToWatch, Beady Boop, and Nutter525 (don’t get attached to that name as it will likely change).

Next SoKaN Meeting

The next SoKaN meeting will be Monday, July 12, 2010 at 6:30 at the usual spot.  If you need directions, email me.

Project/Progress Notes


Beady Boop had a productive week.  She completed several projects including a beaded keychain and two necklaces from her Sand and Surf Collection.  Tonight she began working on a bracelet.

Sand and Surf Collection

Sand and Surf Collection

Skattur continued knitting her yoga mat bag.  She completed a pirate bug this week.

Pirate Bug

Plus One is almost finished with her autumn purse.  It and her mini purse are shown below. 

Plus One's Mini Purse

Autumn Purse

Nanook has returned to the dark side with the Nutters.  She’s been going nuts with prayer handkerchief production.

Prayer Handkerchief

Prayer Handkerchief

Lil’Croche-E finished crocheting the monkey who befriended the giraffe.

Monkey and Giraffe

Knitter Knazi finished knitting her transformer scarf-scarves.  She must next decide how to finish off the ends.

Nutter525 joined SoKaN for the first time tonight.  She is crocheting a pink and white cotton blanket.

Elitist Jerk returned to work on quilt #2, so she was busy sewing those little swatches of material together.


The Conversation


About 30 minutes was spent discussing a forgotten TV show.  Other topics included hot flashes, pirates, the proper way to toilet train a male, false pregnancies, and my scoliosis. 

I have to take a moment to expound on the scoliosis because this is my blog and I can.  I thought I was going to be special with my newly diagnosed condition and so I announced it with what I hoped was a drama air.  SeniorCitizenChurchLady, who was present, but in disguise didn’t bat an eyelash.  Upon my announcement, she immediately interjected, “I have that too!” BeadyBoop jumped in, “So does the Elitist Jerk!” SeniorCitizenChurchLady went on, “Not only do I have scoliosis, I also have have osteosporosis and rheumatoid arthritis and….”



The Food

This week there was taquittos, nacho cheese and stale chips, cole slaw, chicken salad and crackers, cheese spread, popsicles, chocolate cherry cupcakes, tea and blackberry wine


Chocolate Cherry Cupcake

Recipes by Lunar

Here’s the recipe for another decadent desert made “healthy” (or at least a fraction less unhealthy).  I had to go to Whole Foods to find whipping cream that didn’t contain mono/diglicerides. (Neither Kroger nor Shnucks sells brands without that.)  I also got the organic sour cream at Whole Foods.  I’ve tried in the past to substitute the cocoa with another brand, but it messed up the texture and taste of the cupcakes, so I gotta recommend the Chocolates Britt.  The custard recipe is the same thing I used for the banana pudding.

Chocolate Cherry Cupcakes

Cupcake Ingredients

2 ¼ sticks of unsalted organic butter at room temperature…plus a little extra to butter up the cupcake tins

1 cup and 2 TBSP of Chocolates Britt Gourmet Hot Cocoa

2 ¾ cups of all purpose flour

2 TSP baking soda

a quick sprinkle or two of salt

1 cup white sugar

1 cup packed brown sugar

3 large eggs, room temperature

¾ cup organic sour cream

1 ½ cups organic butter milk

1 can organic cherry pie filling


Custard Ingredients

½ cup of flour

1 1/3 cups of sugar

a quick sprinkle of salt

3 egg yolks

3 cups of milk

1 TSP vanilla extract

Cupcake Directions

  1. Preheat the oven to 350.  Butter the cupcake tins and sprinkle with the cocoa.  This makes about 30 cupcakes, so you’ll need several tins. 
  2. In a medium sized bowl, whisk together flour, cocoa, baking soda, and salt.
  3. In a large bowl, cream butter and white sugar with an electric mixer on medium speed until it’s fluffy.  Add brown sugar and beat it up.  Add eggs and beat it up. Add sour cream and beat it up.  Reduce mixer speed to low.  Add 1/3 of the flour mixture, beat it until it’s mixed up, add ½ the buttermilk, beat it up, add another 1/3 of the flour mix, beat it up, add the last of the buttermilk, beat it up, add the last 1/3 of the flour mix, beat it up.
  4. Put the batter in the cupcake tins, filling each cup about ¾ full.  Bake about 20 minutes. Let cupcakes cool before removing them from the tins.


Custard Directions  (This should look familiar)

  1. Mix up the flour, sugar, salt in a saucepan.
  2. In a bowl, beat egg yolks and milk together.
  3. Add eggs and milk to the saucepan stuff.
  4. Stir that up and cook it over medium heat until it is smooth and thick.  You have to stir this stuff constantly while it’s cooking or it will stick to the bottom of the pan and burn and become gloopey.
  5. Remove from heat and add the vanilla extract.


Finishing it all up
1. After the cupcakes have cooled and the pudding is ready, cut the tops off the cupcakes. Drain most of the gunk out of the can of cherries and cut the cherries in half.  Put several cherries on the bottom half of the cupcakes and cover the cherries with custard, then put the lids back on them.  Enjoy!