It was a delight to meet some new people and hear some new thoughts on topics dear to my heart such as education, birthing and recommended reading. This knitting bee three also featured double pointed needles, woolly vegetables and Rachelle Mann’s fabulous adaptation of Rice-Bubble Cake. Scroll down for the recipe…
Thought you may like to know I finally cracked a hat recipe for Clara’s 2 year young nut. Here’s the progression of the 4 hats I knitted her. The first will now be donated to bubba number 2, the second passes as a perhaps fashionably-oversized winter warmer, the third has happily made it’s way onto my head from the 70s, and the finale came after a visit to the Devonport Wool Shop.
It’s time to learn a new weaving form…A crochet crew (an opportunity to learn to crochet or show off your already established hook skills) will feature for a couple of hours from 2.30pm on the 26th of August to herald Spring. Watch this space to find out about what to bring in your weaver’s toolbox.
Rice-Bubble Cake as featured at wild & grace’s Knitting Bee Three
1½ Cups Sugar
200 gms butter
2 Tsp Vanilla (I use tiramisu essence) but you could experiment with others
½ tsp Salt
3 Cups Whole Pitted Dates, dried apricots, dried berries. (I haven’t tried fresh berries or fruit, nor have I added nuts but have thought about these alternatives).
6 Cups Ricies (Rice Crispies/Rice Bubbles) (Also works with Corn Flakes)
In a large (soup) pot, whisk the sugar and eggs together then stir over medium heat for about 5 mins.
Add the butter and stir with a wooden spoon until well blended and the butter is fully melted and incorporated into the sugar and egg mixture, add the vanilla and salt and, when those are well incorporated add the dates. The dates will automatically break down in the cooking process so chopping isn’t really necessary unless you prefer to cut them up first.
Now bring the mixture to a boil and simmer, stirring constantly, until thick & brown. Watch it carefully to prevent sticking and/or burning!!!!!!
Cool the mixture for 5-10 minutes then add rice bubbles and mix until the rice bubbles are all well coated and everything is well combined.
Put the mixture into a (grease it) rectangle baking dish 30cms squared and up to about 45cms squared or any combinations resulting in the same space as it makes A LOT of mixture. Press this firmly into the dish (take your time on this part of the process) the more attention you give it the more it will hold together when you cut it up.
Pop it in the fridge for 24 hours, once completely cooled, cut into squares and it’s ready to eat. It never lasts in our fridge for 24hrs before we chop into it, so minimum setting time in the fridge is about 2 hours.
The recipes I adapted this from started with the good old fashioned kremelta recipe and a date and weetbix slice thing… this is the best modification I have come up with so far, BUT I reckon instead of using sugar it would be delicious with Maple Syrup and Honey in equal parts and perhaps an orange or citrus splash to cut through some of the sweetness the maple syrup and honey would give it. I think the combinations would be vast, please let me know if you come up with some other yummy versions.