New spin on old craft
Do you know of any great personalities with a recipe to share? E-mail msmalley@peacearchnews.com
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Updated: November 03, 2009 10:13 AM
Have you ever wondered where your favourite knitted scarf came from?
South Surrey’s Ann Rabas and her fellow Peace Arch Weavers and Spinners Guild members can show you the process from start to finish.
The group has been spinning, weaving, felting and knitting since the 1980s and the members are preparing for their annual Fibre Flare sale this Friday and Saturday at Ocean Park Community Hall.
There will be plenty of handwoven fashions and household items up for grabs, as well as knitted wear made from handspun wool, and a selection of handmade jewellery. Members will also be demonstrating the process of spinning wool from fleece on a spinning wheel.
According to Rabas, PAWS members have been working hard all year leading up to the sale, and attendees can expect to see the highest quality of items.
“All of the items are juried – we don’t accept just anything,” she said.
Rabas began weaving in the late ’80s and joined the guild shortly after discovering the craft. While she has experimented with many different techniques and types of weaving, she specializes in weaving and dying silk and making scarves.
In addition to creating beautiful works of art from handspun yarns and other fibres, PAWS places a huge emphasis on passing down their knowledge and techniques to up-and-coming weavers and spinners.
“We do mentor a lot – part of our mandate is that we will teach people who want to learn how to weave and spin,” Rabas said.
With the Christmas season just around the corner, Rabas chose to share her popular Christmas cake recipe, which can be made and kept for up to two years.
For more information about PAWS Fibre Flare sale, visit www.paws.name
Golden Christmas cake
Ingredients:
2 cups butter
2 1/2 cups sugar
3 cups chopped citron
1 cup peel
2 cups cherries
1 cup mixed fruit
4 pineapple rings (red, yellow and green)
8 cups of bleached raisins or sultanas
10 eggs well beaten
5 cups flour
2 tsp baking powder
1 tsp salt
pinch baking soda
1 tsp vanilla
2 tsp almond flavouring
2 tsp lemon rind
3 tbsp lemon juice
1 can of crushed pineapple
Instructions:
Line and butter cake pans. Cream butter and sugar. Add sifted dry ingredients alternately with the beaten eggs. Slowly add the fruit mixture, which has been previously coated with 1 cup of the flour. Add the crushed pineapple, lemon rind and lemon juice and flavourings. Mix well and place in the lined buttered pans. Bake in a 275 degree oven for 2 1/2 to 3 hours. Leave the cakes to cool in the pans.
Store in wax paper and aluminum foil in an air tight container for at least two months. Every now and again take a peek and drizzle brandy over the cakes, rewrap always.
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