Saturday, July 12, 2014

Classmates continued

Fabric cut for the classmates bag. The dark color is the outside the light colored spools are the inside and the orange pins are the contrast. 

Classmate Bag

Today's project  is to make an Atkinson Design bag called Classmate I have had this project on the burner for a while I had the plastic but could not find it. So this AM I started looking yet again well it has been found now I can move forward with this project.

Wednesday, May 14, 2014

Cable Car Quilters Show last weekend

I happen to notice that the Cable Car Quilters were having a quilt show when I got an e-mail from Quiltmaker’s Shop that is located in Manchester, Iowa. So Friday I had the day off and decided to head out and go to the show. It was not quite as large as I expected but a very NICE show.

I took a few pictures of quilts the one below was best of show a very pretty quilt.

 2014-05-09 14.48.092014-05-09 14.48.30

They also had a couple sewing machines set up so that people could make help in making Quilts of Valor.

Monday, March 24, 2014

Bacon Marmalade

An interest in recipe.



3 lb of bacon
4 large yellow onions chopped fine
1 cup apple cider vinegar
1 cup light brown sugar
1 1/2 cup strong black coffee
1/2 maple sugar
1 t black pepper

Cook bacon down and drain off the grease and then add rest of ingredients and cook down then put in food processor to make into a fine paste and put into 1 cup jars and refrigerate. 

This is good on bagels or English muffins with some cream cheese. 

Saturday, January 4, 2014

Sandwich Rye

Sandwich Rye Bread
 
-on time:25 mins.Baking time:40 mins.Total time:5 hrs 5 mins.Yield:1 loaf, 16 servings
 
ingredients Volume  Ounces  Grams
1 1/2 packets "highly active" active dry yeast; or 1 tablespoon active dry yeast; or 2 1/2 teaspoons instant yeast
2/3 cup to 7/8 cup lukewarm water*
1/4 cup vegetable oil
3/4 cup dill pickle juice
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/4 teaspoons caraway seeds
1 1/4 teaspoons dill seeds
1 tablespoon yellow mustard seeds OR 1 tablespoon prepared Dijon mustard
3/4 cup instant mashed potato flakes
2 1/2 cups King Arthur Unbleached Bread Flour
1 1/3 cups pumpernickel
 
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
directions
 
1) Dissolve the yeast in 2 tablespoons of the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you're using instant yeast, you can skip this step.
 
2) Combine the dissolved yeast (or instant yeast) with the remaining ingredients, and mix till clumps form; the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid.
 
3) Knead the dough—by mixer or bread machine set on the dough cycle—to make a stiff, but fairly smooth dough. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook. The dough should clean the sides of the bowl; if it doesn't sprinkle in a bit more all-purpose flour. We don't recommend kneading this dough by hand, as it's hard to develop the gluten sufficiently. If you DO knead by hand, realize that the dough will take longer to rise, and won't rise as high.
 
4) Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it's puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded.
 
5) Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan (for a stiffer dough), or 9" x 5" loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top.
 
6) Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F.
 
7) Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer.
 
8) Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature.

© 2014 King Arthur Flour Company, Inc. All rights reserved.

Thursday, November 14, 2013

Chicken and Biscuit Bake

I got this recipe off of FB and it looked really interesting and not to hard.
There were several comments on how good it is. I am wondering about cutting it in half will have to study the recipe a little more to decided on that one.
 
 Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!
3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper
 
Directions: Preheat oven to 350 degrees. Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use. Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter. Layer the shredded chicken on top of the butter. Sprinkle on the veggies.
 
 In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.) Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on a little black pepper, if desired. Combine the cream of chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the Bisquick layer.
 
Again, DO NOT MIX! (Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!) If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly. Remove from oven and allow to rest for 5 minutes. Serve and enjoy!
 
So then I decided to go check out the Bisquick web site and found another interesting recipe
 
Well I seem to be doing more recipes on this blog then quilting but that ok too I guess. :)

Monday, November 11, 2013

Apple carmel pie

Easy Skillet Apple Pie
Makes 8 servings

2 pounds Granny Smith apples
2 pounds Gala apples
1 teaspoon ground cinnamon
¾ cup plus 2 tablespoons granulated sugar (divided)
½ cup (1 stick) butter
1 cup firmly packed light brown sugar
1 package (14.1 ounces) refrigerated piecrust or one double homemade piecrust
1 egg white, whisked until foamy
Vanilla ice cream
Whipped cream
 
Preheat oven to 350 degrees.
Peel apples and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ cup granulated sugar.
Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust. Brush top of piecrust with egg white; sprinkle with remaining 2 tablespoons sugar. Cut 4 or 5 slits in top for steam to escape.
Bake in preheated oven 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with vanilla ice cream and whipped cream.
 So far so good