Roc Day 2015 Memories... 

Roc Day has come and gone, but has left memories of renewing friendships, learning new techniques, shopping and having a good time together.  Woven name tag buttons were made by the weavers at Weaving OPTIONS in Hammond, Louisiana

Events of the day:

making a blending board (click HERE for directions),

weaving on a triangle loom (check out the pictures of the Sunday workshop in the Gallery),

transforming a shawl into a freeform vest

weaving with a peg loom.

Favorite desserts...

Pauline's Cinnamon Cookies

Comments: My mom received this recipe from a friend of hers in Morgan City many years ago.

Makes one jelly roll pan’s worth of bar cookies.

1 egg, separated 1 c butter
1 c sugar
2 c flour

2 t cinnamon
1 c pecans, finely chopped

Preheat oven to 300°.
Beat egg white, not too stiff, and set aside.
Cream butter and add sugar. Add egg yolk and continue creaming.
Sift flour and cinnamon and add to butter mixture. Mix well.
Spread on 10” x 15” ungreased jelly roll pan. Spread beaten egg white on top. Sprinkle finely chopped pecans on top and press down through egg white. Bake for 60 minutes.
Cut into bars while hot and let cool.

Pauline’s notes:
I always use unsalted butter in the recipe.

About 1⁄2 way through the baking I turn the pan around in the oven to avoid any over-browning on one side. 

Remarkable Fudge 

published in Better Homes and Gardens New Cook Book, 1989, made by Elizabeth Done at 2015 ROC Day 

4 cups sugar
2 5-ounce cans (11⁄3 cups total) evaporated milk
1 cup margarine or butter
1 12-ounce package (2 cups) semisweet chocolate pieces 1 7-ounce jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla 

Line a 13x9x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside. Butter sides of a heavy 3-quart saucepan. In it, combine sugar, milk, and margarine. Cook and stir over medium high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium heat to 236°, soft-ball stage (about 12 minutes). 

Remove saucepan from heat; remove thermometer. Add chocolate pieces, marshmallow creme, nuts, and vanilla; stir till chocolate melts. Spread into pan. Score into squares while warm. When firm, cut into squares. Store in the refrigerator. Makes about 31⁄2 pounds (96 servings).