I made the slippers pictured above (one of each pictured) for my two daughters last year and liked the pattern so much, I made many, many slippers in various sizes throughout the year for the children of Pine Ridge in South Dakota. This is the basic pattern:
This pattern is very easy to adapt to other sizes using your preferred yarn/needles by changing the size of the sole of the slipper. The length of the slipper leg can also be changed.
In the past month, I’ve made 5 different sizes for children …
I even made a pair of moccasins for my American Girl-type doll which my daughter had dressed for Thanksgiving…
This is an easy pattern and easily adapted using your stitches per inch gauge and the measurement of the foot. I also made a change to make the toe less pointy and impish. In my design, when doing the decreases in the foot, I stop 4 stitches before the center marker, knit two together, knit two, move marker, knit two and SSK (slip/slip/knit). This makes a rounded toe.
Depending on your busy schedule, there may still be time to knit up a pair of slippers before Christmas.
This is a really cute, free pattern I used last Christmas with less than a year’s experience in knitting. I had no problems and thought they turned out well – something a little different from the usual holiday decorations. Here is the link: https://www.ravelry.com/patterns/library/jolly-old-elves
I used two difference sizes of yarn and needles to get two different sizes from the same pattern.
The larger elf (about 8 inches tall) was made with #4 worsted yarn and #5 circular needles.
The smaller elf (about 6 inches tall) was made with DK or sport weight yarn #3 and #3 circular needles.
I gave one to each of my daughters along with a gift card for a special Christmas morning gift.
At this time of year, we usually have some straggling leftovers and I wanted to make something for Sunday dinner that would use up two cups of dairy eggnog. I remembered a pie I had made for Christmas in 1985 from an old 1978 Southern Sideboards cookbook. I adapted it a bit, including leaving out an extra two cups of whipped cream – I felt we had indulged enough over the holidays. It’s a good dessert with a crunchy graham cracker/almond crust and a smooth creamy filling. Make the day before serving so the pie can chill at least 6 hours or overnight.
DELICIOUS NO-BAKE EGGNOG PIE
- 1-1/2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup chopped almonds
- 1 tsp ground cinnamon
- ¼ cup butter, melted
- 1 envelope unflavored gelatin
- ¼ cup cold water
- 1/3 cup granulated sugar
- 2 Tblsp. cornstarch
- 1/8 tsp salt
- 2 cups dairy eggnog
- 2 Tbsp. rum
- 1 cup whipping cream, whipped
- Freshly grated nutmeg for topping
TO MAKE THE CRUMB CRUST:
Combine graham cracker crumbs, ¼ cup sugar, almonds, cinnamon and melted butter in a small bowl.
Press the mixture on the bottom and sides of a buttered 10-inch pie pan (deep).* Set aside.
TO MAKE THE FILLING:
In a cup, sprinkle gelatin over water to soften – set aside. Mix 1/3 cup sugar, cornstarch and salt in top of double boiler. Gradually stir in eggnog. Cook over hot, not boiling water, stirring constantly until thickened.
Remove from heat and stir in softened gelatin until dissolved. Allow filling to cool …
This has nothing to do with eggnog pie but I couldn’t resist showing you this picture. It’s not everyone who can look out the back door and see a St. Bernard dog in the snow. Our neighbor’s dog is usually looking for a shady spot or barking to get back in the house, but today he was in his glory in all that beautiful snow.