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.
Saturday, July 12, 2014
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
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.
They also had a couple sewing machines set up so that people could make help in making Quilts of Valor.
Monday, March 24, 2014
Saturday, January 4, 2014
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Monday, November 11, 2013
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
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