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We thought this was going to be a terrific side trip. After you get there though you get to read the sign, and look off into the distance to see the ridge, where all the fossils were found.
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Yep that's it, so much for Idaho's fossil beds.
Just a quiet spot where I can share my love of crafts. I have a yarn, fabric, pattern and loom addiction. I am a brain-stem stroke survivor, you can stop in at Raverly.com and say hi, my name is barbarabradford
and We were blessed with a rainbow.....
This is the recipe I always go back to, time and again. It is written on one of my recipe cards, so I am assuming that it is my recipe, pre-stroke. Double the recipe, because this loaf freezes well. I also use this recipe to make minature loafs to tuck into my Christmas cookie baskets.
1 Stick Margarine, melted
1 c. Sugar
3 eggs
2 1/2 c. all-purpose flour
4 Large mashed bananas
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking soda
1 tsp. vanilla
Nuts are optional. 1/2 cup pecans
Ingredients:
2 cups all purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp baking soda
1 tsp cinnamon ( I always add 2 tsp, because its so good for you.)
1 tsp. nutmeg
1/2 tsp salt
1/2 tsp cloves
1 cup vegetable oil
1 16oz can (2 cups pumpkin) ( the last pumpkin I bought was only 15 oz. )
4 eggs
1/3 cup chopped nuts ( I omit these)
1/2 cups raisins ( I add 1 to 2 cups softened raisins)
Frosting:
2 cups powdered sugar ( I add 4 cups)
1/3 cups margarine or butter ( I add 1/2 cup)
1 (3 oz) pkg cream cheese softened ( I add an 8 oz pkg, so I can taste the cream cheese)
1 Tbs. Milk ( I add a little at a time until spreading consistency)
1 tsp vanilla
Heat oven to 350 degrees. Grease and flour 1 15x10x1 inch baking pan.
Put your raisins in a microwave safe bowl and cover with water. Heat for 3 minutes and let set in water until you are ready to add.
Combine all your ingredients in your mixing bowl, except for nuts and raisins., beat at low speed until your ingredients are moistened. Increase your speed to medium for 2 minutes.
Drain you raisins, well. On low speed add your nuts and raisins until just blended.
Pour into your greased & floured pan.
Bake at 350 degrees for 25 - 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
Frosting: Combine your butter, cheese, milk and vanilla and beat until light. Add your powdered sugar, ( again I double mine). Beat on high until smooth and creamy.
Frost when cooled. Cut into bars. Store into refrigerator.
Yield is 48 bars.
If you are using a 9x13x2 inch pan, bake for 45 - 50 minutes.
Step 1: Chain 5 and join into a ring.
Rnd 1: Ch3 ( Will count as one of your dc here and from now on), 19dc in ring. Join to the top of beginning ch3. (20dc)
Rnd 2: Ch1, 1 sc in same space as last sl st. *Skip next sc (3dc, Ch3, 3dc) in next sc – shell made. Skip next sc, 1 sc in next sc. Repeat from * around omitting sc at end of last rep. Join to first sc.
You should have 5 points. Count them now, and adjust this round.
Rnd 6: Sl st in next dc. Ch 3, 1 dc in next 6 dc. * Shell in next ch-3 sp. 1 dc in next 7 dc. ** Skip next 2 dc, 1dc in nect 7 dc. Rep from ** around ending at **. Join to top of ch 3.
Note: Make sure you have 10 dc on each side of your point. (10 dc, ch 3, 10 dc, skip 2)
Rnd 7: Sl st in next dc. Ch3, 1 dc in next 8 dc. *Shell in next ch-3 sp, 1 dc in next 9 dc. **Skip next 2 dc. 1 dc in next 9 dc. Rep from * around ending at **. Join color A to top of ch 3.
Note: Make sure you have 12 dc on each side of your point. (12 dc, ch 3, 12 dc, skip 2)