October Charm Quilt

Last month I used my scraps to make a Halloween Quilt using 2 1/2" strips.  Needless to say I had lots of fabric left over from my Halloween stash (that's what fabric hoarders do).  I am hooked on using a solid black background fabric and thus I decided to try another Halloween project using 5" squares (charms).  Halloween is almost here so I am cataloging these ideas for next year.  I love the double pinwheels that seem to flow throughout the quilt.

I used a pattern called "Xs and Os" by Olive Tree Textiles.  I modified it a bit by adding borders using 2 1/2" strips left over from my other project and more black and this is what I came up with.  I did a simple loop design for the quilting with purple thread.

The back of the quilt was from my stash of Halloween yardage that I try and purchase when the season is over for a wonderful discount.  This stripe and purple print with witches is just bewitching!

It's another favorite.

HAPPY HALLOWEEN!

Rhonda

Peach Butter

The other day my mother travelled to the big city of Rexburg, Idaho, and ran across a gentleman at a road side stand selling fruit from Utah.  She phoned and asked asked if I wanted to bottle some peaches.  Of course I said yes because I love that sorta thing.  A while later she showed up with THREE boxes of beautiful peaches ripe and ready to go.  The next morning we washed jars, removed skins, made syrup and put the beauties into jars to process.  My son was home and started requesting homemade Apple Butter as that is one of his favorite things.  Well I didn't have apples, but I had peaches left and decided to try Peach Butter.  Never hurts to try, right? 

The recipe in the Ball Canning Book called for peaches and sugar, lots of both!  I readied the peaches, simmered them until they were soft, mashed them up in a food processor so they were a bit chunky and not too runny, and cooked them some more.  The kitchen smelled wonderful.  I cooked and stirred until the mixture thickened and carefully placed this delectable spread into half-pint jars and then into a boiling water bath.  Needless to say I have another favorite.  If you love toast you will love these spread over it.  My favorite bread for toast is the whole grain bread we purchase with our Bountiful Baskets.

I think this might be positively sinful (and as fast as Austin is going through it, will be gone before the end of the year).  Note to self --- make lots and lots next year -- or find apples to make him some Apple Butter.

Rhonda

Black Hat Society

I have always loved to stitch.  It is as relaxing to me as creating a quilt -- it keeps my hands and mind occupied.  Not too long ago I ran across a website called primitive-stitches.com.  Rhonda (another reason to like her) has some darling primitive stitchery patterns.  I just HAD to stitch this towel band.  I wanted to add a little more color so I added the green fabric with black dots, stitching both the fabric and towel band to the top of the tea towel with a raw edge so it will fray up a bit when washed (and look worn and loved). Simple and cute.

Make one -- or two -- for yourself!

Rhonda

An Homage to Our Mother

If you look in Wikipedia, the definition of a mother is A mother, mom, mum, momma, or mama is a woman who has raised a child, given birth to a child, and/or supplied the ovum that grew into a child.^[1][2][3][4] Because of the complexity and differences of a mother's social, cultural, and religious definitions and roles, it is challenging to specify a universally acceptable definition for the term.

 But, it takes so much more to be a mother. Let us tell you about our mother. Some may know her by Janeale, some call her friend, others call her Darryl's wife, but to us, she is mom.
Growing up, there was no other mother that possessed the talents that she had. She taught us to cook, to sew (well some of us) to be a good friend, a good listener. She wiped our tears away when we cried, (she still does). Mom was always there for us, no matter what! We made mistakes and she forgave. We got in trouble and she helped us out of it. We needed a friend, and she was there. Patience came easy for our mother (especially after raising Julie) ha, ha... As an adult, we will never even come close to being the mother that our mother is to us.. Who makes homemade bread and cookies everyday after school? Our mom has a heart as big as the universe, so mom, this is for you... We love you so much!!!

New York Cheesecake

                                   Gotta love my cat in the background....LOL



If I were to publish a cookbook, I bet it would not be hard to guess what it would be filled with....yes, you are right..It would be filled with cakes, cookies, breads, and all sorts of desserts. I wished I could make vegetable dishes and healthy foods taste as good as my desserts. When it comes to making pies though, that is my sister's job. Every Thanksgiving in my home and at Christmas, you will find a New York Style Cheesecake...The real deal!! Here is how I make it:

• 1 package Graham Crackers crushed (I put them in a large Ziploc bag and crush them with the rolling pin.
• 4 Tablespoons butter melted
• 1 Tablespoon granulated sugar
• 1 teaspoon ground cinnamon

Add crushed Graham crackers to a small bowl. Pour melted butter, sugar and cinnamon over the Graham Crackers. Mix well then add to a Cheesecake Pan. Bake the crust at 350 F. for about 7 minutes. Remove crust from oven.
Filling:

• 5 packages softened Philadelphia cream cheese
• 1 cup plus 3 Tablespoons granulated sugar
• 3 Tablespoons flour
• 1 Tablespoon pure vanilla
• 3 eggs
• 1 cup sour cream

In a mixer, combine softened cream cheese, sugar, eggs (one at a time), flour and vanilla. When all of the ingredients are incorporated, turn mixer on low and gently stir in sour cream, just until blended.  Pour over Graham cracker crust and bake for 1 hour at 350 F. The center of the cheesecake will just begin to split when done. For best results let cool for several hours or overnight.

Last but not least, I love a nice Raspberry or Mixed Berry sauce on my Cheesecake, so I take a small bag of either Frozen Raspberries, or Mixed Fruit and put in a small saucepan. I add 1 Tablespoon water and 1/2 cup sugar. I cook the fruit on medium heat stirring occasionally for about 20 minutes, or until sauce thickens. I then pour sauce through a Sieve to remove seeds. Let cool completely before you serve with your cheesecake. Also, this sauce stores nicely in an airtight container for up to 1 week. Last but not least, sauce up your cheesecake anyway you would like, I also love a little fresh mint and whipped cream..

Julie

September Scrap Quilt

September's scrap quilt is more of a "stash" than scrap quilt.  With Halloween just a few weeks away I pulled out the Halloween stash.  Talk about scary -- I had more fabric than I thought.  It was so much fun opening that container, cutting 2 1/2" strips and sewing this project.  I used a pattern from Jaybird Quilts and a new little tool called a lazy angle ruler (it is like a grown up toy for quilters).  Tomorrow it is on its way to a new home and the quilting starts on the next one ... stay tuned. 

Rhonda

Baked Potato Soup

Today was a very cold day in Illinois, at least it felt cold to me.  I started out by trying to stay warm in the house with a comfy, cozy sweatshirt, jeans and slippers.  Later I had to add socks and I was still cold.  Turning on the heat was not an option on September 13th so I decided soup was a must for dinner.  It is potato time in my home state of Idaho, so I decided to try this soup recipe. I also went a step further and made my very own bread bowls.  You see out in the middle of nowhere where I live, Geraldine's bread bowls are no longer an option.

Baked Potato Soup

3 Tbs. butter
2-3 cloves garlic, minced
1/2 c. flour
4 1/2 c. milk (low fat works great)
1 14 oz. can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked
2 c. grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. sour cream (low fat is fine), divided
1/2 c. chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.  Whisk until smooth and then add chicken broth.  (If you get to this point and don't have a smooth liquid, save your soup by popping the mixture in the blender -- I had to do this step and it worked wonderfully).  Bring soup  to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up any large clumps.  Add 1 1/2 c. grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste.  Ladle into bowls and top each serving with the remaining sour cream, onions, cheese and bacon.

(For the record, I didn't have any green onions so I didn't use any in this recipe.  Also, I was a little short on sour cream so I just used the 3/4 cup in the recipe and didn't add any additional sour cream when serving).

Bread Bowls

1 loaf Rhodes bread dough
1 egg white

Let dough thaw on a greased cookie sheet.  While the loaf is still in a cold state cut the loaf  into half, or thirds, depending on the size of bread bowl you desire.  Make a ball out of the dough, brush egg white over the entire ball and let rise until doubled on a greased cookie sheet (I make it easy on myself and just spray it with Pam to prevent sticking).  When the dough has risen to your satisfaction, bake the bread bowls at 350 degrees for 25 minutes.  Remove from oven, let cool, cut off the top, scoop out the soft and scrumptious inside and eat some of it when no one is looking. 

This was a warm and delicious dinner.  I am sure those Idaho Russets would enhance the recipe all the more!  Fall is here, I am sewing and will have quilts to share soon!