In Episode 156, Greg and Pam discuss fish, spiders, and sheep.
Many thanks to Kristina kcyams and Amy duloveyarn for the episode introduction! We would love to have YOU record and introduction to the show! You can find details in the Ravelry Group Pages or on our website here.
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NOTES Note on Ravelry Links
Note that many of the links in our show notes refer to pages on Ravelry.com. If visiting Ravelry causes you harm, please be cautious clicking links. If you are interested in a link that is inaccessible to you, you can email info at unravelingpodcast dot com and Greg and/or Pam will happily send you the information
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Greg’s Projects
Pam’s Projects
Book Club
- Drumroll please! We have selected our next book and it is Adventures in Yarn Farming by Barbara Parry. We will not begin discussing this until January 2023 so you have plenty of time to get your own copy.
Miscellaneous
Crust: 1/2 c. butter ( 1 stick) 1/3 c. sugar 1/4. t. vanilla 1 c. flour
Filling: 8 ounces cream cheese, softened 1/4 c. sugar 1 egg 1/2 t. vanilla
Topping: 1/2 t. cinnamon 1/3 c. sugar 4 c. peeled, cored and sliced apples 1/2 c. chopped walnuts
Preheat over to 450.
To make the crust, cream the butter and sugar, add in vanilla and flour. Press into a 9″ round greased, spring form pan, covering the bottom and 2″ up the sides.
To make the filling, mix the cream cheese and sugar until smooth, add in the egg and vanilla, Spread over the bottom of the crust.
For the topping, sprinkle the cinnamon and sugar over the apples and mix well. Spoon over the filling. (you can make it pretty by layering but I don’t and it tastes just as good!). Sprinkle with the walnuts. Bake for 10 minutes at 450 and then reduce heat to 400. Continue baking for 25 minutes. Allow it to cool completely before removing the sides of the pan.
Note: You can also add 1/2 t. almond extract to the filling and use sliced almond instead of walnuts! If you want to be fancy and give it a shiny glaze, warm some apricot jam and brush it over the top when it is done baking.
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