Thursday, January 4, 2024

A NEW BLANKET FOR HENRY

 It has been a while since I shared a tutorial for a new quilt, but this one is surprising easy and looks awesome when it is finished. I liked it so much that I made one quickly for Henry, our ten year old grandson in CO. I can't wait to make another one for Blankets of Hope, the quilt ministry at church.

I just love when I see a picture of a finished quilt especially if it looks challenging but discovers it really isn't when I see what the pattern is. I so enjoy "patterns". When I taught math in middle school, I was always telling the students to look for the pattern.

Back this fall, I took a day trip with two quilting friends to Hamilton, MO to a quilt show. We didn't see as many quilts as we thought because I was helping one of them who is new to quilting to look at the quilt and find the pattern. By the end of the day, she was doing really well. 

Henry living in CO is a Denver Bronco fan so a few days before we left to go to have an early Christmas with them, I decided to make him a blanket using some scraps I had left over after I made a Blanket of Hope for a young man at church who was very ill. I asked his mother if he liked the Chiefs (we do live in Kansas City afterall) and she said, "No. Actually he likes the Denver Broncos." I had to order the fabric because our fabric stores sell Chiefs material. I did have to buy some more blue and orange flannel because I was out of it for Henry's quilt.

I didn't have enough time to completely finish it before we left, but I got the top made, sandwiched it with backing, machine quilted it, and sewed the binding on. After we got to CO, I handstitched the binding down in the hotel that night and gave it to him the next morning when we saw them. 

This is the best picture of the quilt top for you to see how pretty the pattern is. It looks like a Bronco square is resting on top of blue and orange squares/blocks.


 Here it is hanging over the railing which is where quilt tops usually "live" after I get the top made but before it is finished as a quilt. It does usually end up back here after it is finished until the group meets.


Here it is as it went with me to CO with the binding sewed on with the machine. Many of my friends sew the binding down also with the machine, but I like to finish the binding by slipstitching it down by hand. It is so relaxing for me and gives me a chance to enjoy the quilt.


This binding was a piece in my stash that I have had a long time. It worked perfectly though with its navy background and small orange flower with a little added green leaf. 

And finally a picture of the finished quilt showing the backing. If you look closely, you can see how I machine quilted it. Since I made the blanket a little bigger than my usual lap-sized quilts, I purchased an oversized throw and it worked perfectly. I didn't use any batting since the blanket was thick and the top was mostly flannel.

     


My quilt/blanket consisted of sixteen 12-inch finished blocks and a top and bottom 3-inch finished row that is a partial block. I hope that is easy to see. The secret to the pattern though is that it is sewed together in 6-1/2 inch rows and not this 12-inch finished block.


Let start at the beginning with the cutting...just two ways of cutting.

The focal square is a cut 6-1/2 inch square from the print that I wanted to "showcase". I cut sixteen of those. I did this by cutting three 6-1/2 inch wide strips across the width of the fabric (wof) and then cutting six 6-1/2 inch squares from each strip. I had enough of the fabric, that I could "fussy cut" (chose where I was going to cut) where I cut the strips to feature either the word Bronco or the horse's head. (I initially cut twenty squares but settled on just using sixteen of them.)



I arranged the squares on my design wall to make sure I didn't have two similar blocks next to each other.

With the blue and orange flannel fabrics, I cut 3-1/2 inch wide strips across the wof from each color. I sewed two strips together, one of each color and made a bunch of these. They will form what looks like the blue and orange squares that the Bronco squares rests on. This technique is called "strip piecing".



I pressed them open and

then cut across in either 3-1/2 inch pieces (called a twozie*) that will be used with the 6-1/2 inch focal print square 
or

6-1/2 inch square pieces also a twozie* that will be used in rows with other 6-1/2 inch square twozies*.

That's it. After I have all of my pieces cut,  I go back to my design wall and lay the pieces out in the pattern. Look at the picture on the right at the top row above the blue line. This row consists of the 3-1/2 inch twozies* and the 6-1/2 inch focal print squares. (There is a twozie* before and after each focal print alternating for a checkered board effect. As you look at the picture you can see the fourzie** that forms with the twozies* since they come before and after the focal print. The row consists of four focal prints squares and eight twozies*.) 
or

eight of the 6-1/2 inch square twozies*  cut from the orange and blue wide sewed strips. (just below the blue line) Every other square is inverted to give a checkered board effect.

To further show making the row with the focal print, first sew two of the twozies* together alternating the colors to make a fourzie**. (four squares sewed together) (I know you can't see this in the picture.) Press the seam to one direction.

Then sew the fourzies** between the focal print starting and ending each row with a twozie*.

I did the same for the other row of just 6-1/2 inch twozies alternating across for the checkered board look. The top three rows are sewed in the picture, but not sewed together even thought it looks like it in the picture. I usually wait until I have all of the rows made, but you don't have to.

When you are ready to sew the rows together, the only seams that you have to match are the ones between what is the 12-1/2 inch block. To make this easier, I resort to my normal way of pressing seams...the odd numbered rows, I press back toward the beginning of the row and the even numbered rows, I press toward the end of the row. This allows me to "nest" the seams. 


I finished the top by repeating a  row of the 6-1/2 inch square twozies* and sewed one on the top and the other one on the bottom. 
To machine quilt the blanket, I first sewed an asterisk in the center of each focal square. This was a fancy stitch on my machine that made a line of these. I just stopped it when it finished the asterisk. Look closely - it is below the big C in Broncos and the ER in Denver.
I made sure I had the layers flat and pinned it in each corner and then pinned the center where I would stitch the asterisk. 
After that I machine stitched along the seams of the 12-1/2 inch block horizontally and vertically with a wavy pattern my machine will make.




Depending on the look you want for your quilt, if you want it to look 3 dimensional, if you want to use prints instead of solid colors for the background, choose small prints  so that the seams won't stand out. You also should not chose a directional print since you are alternating/inverting the background pieces. 

As I said earlier, I know I will be making another quilt by this pattern for Blankets of Hope.*** I would love to see pictures of your finished quilt, if you decide to give the pattern a try. If you have any questions just ask in the comments. 

My finished quilt/blanket for Henry was 48 x 54 inches.
 
It consisted of five rows of the 6-1/2 inch square orange and blue fourzies** (eight 6-1/2 inch twozies* sewed together) 

and four rows of the 3-1/2 inch twozies* before and after each focal print. (eight 3-1/2 inch twozies* on each row and four 6-1/2 inch focal print squares.) 

If you do the math, from the 3-1/2 inch x wof strips, I started with each color and cut thirty-two 3-1/2 inch twozies* and forty 6-1/2 inch twozies*. So I cut about 10 strips of each color, orange and blue - 3-1/2 inches x wof from approximately 1 yard of fabric of each color. I had a yard of the Bronco focal print.


* a twozie or two squares sewed together

** a fourzie or two sets of twozies sewed together. The four smaller squares can be four different colors or two different colors arranged with the same colors/prints sewed* diagonally from each other.

*** I picked out three pieces for the Blanket of Hope. What do you think?

Monday, January 1, 2024

CHOCOLATE CHIP BARS (SF)

 I'm not sure where 2023 has gone but it has gone so quickly. Next week I will have a personal celebration for starting something that turned into the Cafe Treats at Platte Woods United Methodist Church. I was hoping I would start something when I asked if I could bring something for the Cafe to go along with the coffee. I just didn't realize I would be heading it up. I started asking a few friends if they would be willing to make and bring something - cookies or mini-muffins - and leave out any nuts so no one would be concerned about eating anything. I put out a volunteer sign-up sheet and to my surprise people signed up. How exciting! 

We started with just three people volunteering each Sunday (each brought 3 dozen of whatever) and a month later we were up to five volunteers. Now we usually have at least seven different treats. We now try to have at least one gluten-free treat and one zero-sugar treat. It is always a popular place in the welcome center and that not just because of the coffee and hot tea while that is welcomed. The hot cocoa and spiced tea has been quite popular this winter.

Saturday afternoon I wanted to make something sugar-free since I didn't get anything made for last Sunday. I had seen this recipe on Facebook and even though the picture didn't look tempting, I thought I would give it a try. I used a zero-sugar yellow cake mix and no-sugar-added chocolate chips so I would have a sugar-free option.

I used my 8 x 11 - inch glass baking dish so the bars would be a little bit thicker. You could use a 9 x 13 - inch baking dish, but the bars will be thinner. Watch and adjust the baking time if you do decide to use the bigger pan. I cut my bars small to have more to offer. If you needed a gluten-free option, just use a gluten-free cake mix. Just make sure the chocolate chips are also gluten-free.

They didn't look anything like the pictured ones on Facebook which was nice. They all went before the second service was over so I am glad I put one aside to eat later. One of our four ministers enjoyed at least two of them as he couldn't help but grab one whenever he walked by the Cafe. He said they tasted great to be sugar-free. I guess I should add that you don't have to use a zero-sugar cake mix either if you don't want to. In fact, there are several different variety of cake mixes that I can think of that might make a really awesome bar. I'll have to consider that when I don't need them to be zero-sugar.

PRINT RECIPE.


CHOCOLATE CHIP BARS

1     box yellow cake mix (I used a Zero-sugar one. You could use any flavor other than a yellow cake mix, if you like.)

2     large eggs, beaten

5     tablespoons butter, melted (substitute oil if you need dairy free)

1     cup chocolate chips (I used no-sugar-added chocolate chips)


Preheat the oven to 350 degrees F. Spray an 8 x 11 - inch baking dish for thicker bars or a 9 x 13 - inch baking dish for thinner ones with a non-stick cooking spray with flour. Set aside.


Empty the dry cake mix into a large mixing bowl and add the beaten eggs and melted butter.

Beat on medium speed until a dough forms.


Add the chocolate chips and

stir until the chips are well distributed .


Drop big spoonfuls of dough into the baking dish leaving a large spoonful in the bowl.

Press the dough evenly to cover the bottom of the dish.

Then take the reserved part 

to fill in as necessary to cover the bottom of the dish.


Bake for 20 to 25 minutes or until the edges start to turn brown. ( I needed the full 25 minutes since I was using the smaller sized baking dish.)


Cool completely in dish before

cutting them into bars to serve. 









HAPPY NEW YEAR, 2024.

Thursday, December 28, 2023

NO-BAKE BUTTERSCOTCH COOKIES

 I needed something to make and serve for the Cafe Treats for the Christmas Eve morning service at Platte Woods United Methodist Church. I also needed something to take to friends for a gathering they were having for the friends of their son who committed suicide. I saw this recipe in Lia Wilson's Quick Fixes with Mixes Cakes, Cookies, Bars, & Goodies cookbook.  

I just happened to have an instant butterscotch pudding mix and butterscotch baking chips. The pudding mix was zero sugar which was kind of a waste since the recipe also calls for 2 cups of sugar, but I just considered that I was reducing the sugar content. 😉 I added the nuts for my friends, but omitted them for the Cafe Treats. I also had a dark chocolate instant pudding mix that I thought would be good for the church. I decided to go on and use the rest of the butterscotch baking chips with the chocolate pudding and they did give the cookies an awesome taste. 

PRINT RECIPE.



NO-BAKE BUTTERSCOTCH COOKIES

2        cups sugar

3/4     cups (1-1/2 sticks) butter or margarine

2/3     cup evaporated milk

1       (3.4 ounce) box (4 servings) instant butterscotch or chocolate pudding mix

3-1/2  cups old-fashioned oats

3/4     cup butterscotch baking chips

1/2     cup chopped pecans (optional)

Spread a big piece of wax paper out on the counter to form the "cookies" on.


In a medium saucepan, bring the sugar, butter, and milk to a boil,

stirring constantly.

Boil for one minute.

Remove from heat and slowly add the pudding mix, stirring constantly until the mix has blended completely.


Add the oats and mix well.

Cool for 10 minutes. (The second time I made this I forgot to let it cool for 10 minutes before adding the baking chips. It worked out fine.)

Add the baking chip and pecans, if you are using them and

stir until the baking chips melt. 


Using two teaspoons, scoop out dough in one spoon, rounded, and remove (push) the dough onto wax paper with the other spoon. Shape as needed.

Allow to cool and harden. 







Arrange on serving tray or store in a closed container with wax paper between layers until ready to use.

The chocolate butterscotch version...





The amount I had in each spoon. It was probably more than they used because instead of 3 to 4 dozen, I got 5 to 6 dozen.

Thursday, December 21, 2023

JEAN'S CREAM CHEESE COOKIES

 Friend Jean made these delightful Cream Cheese Cookies for the Cafe Treats last Sunday. I had my new festive paper plates that I had bought to show off the treats and started by placing the cookies around the inside edges. They fit perfectly and I noticed they looked so pretty on the plate as they rounded the Christmas Tree. I just decided to leave it that way. It just meant I had to keep replenishing them as they were quickly selected by people as they visited the Cafe.

I added Jean's personal notes at the end of the recipe. You still have time to add them to your holiday baking list, you know.


PRINT RECIPE.

CREAM CHEESE COOKIES

1/2     cup (1 stick) butter at room temperature

4        oz. cream cheese at room temperature

1        cup sugar

1        egg

2        teaspoons vanilla

1/2     teaspoon baking powder

1-3/4  cup flour

1/2     teaspoon salt

powdered sugar for dusting

finely chopped peppermint

Cream butter and cream cheese til smooth. Add sugar and beat to blend. Add the egg and vanilla and mix.

Combine the flour, baking powder, and salt and then add in 3 portions to the creamed mixture. Mix well.

Cover the dough and chill for 1 hour.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.  

Roll dough into balls and place on baking sheet. Flatten slightly with your fingers. The cookies will not spread as they bake. (Jean said she used a small cookie scoop but didn't pack it in. The cookies were dainty.)

Bake for 8 to 9 minutes only. Let the bottom slightly brown. Do not overbake! Immediately sprinkle crushed peppermint on top while cookies are still warm. Dust with powdered sugar. Cool on wire rack.

Notes from Jean:

You want to work quickly and sprinkle crushed peppermint on the cookies while they are hot from the oven so it will stick. 

You could also use chopped chocolate chips instead of the peppermint.

You could also add extract flavors such as mint, lemon, coconut, etc as part of the vanilla flavoring.

Jean says the cookies are better if they don't brown too much on the bottom. They seem to be a little more moist.

Tuesday, December 19, 2023

QUICK CHOCOLATE SOFTIES

 My last post was over a week ago. In it I described my hectic prior week. I'm glad that doesn't happen often. I personally couldn't take it, I think. Well, not too long after that I came down with what the doctor described as a viral cold. I was given a 6-dosepack and had a pretty rough week. I'm finished with the pack. My cough is better, but not gone. My sinuses are still over-active, but I'm learning to take it slowly even though it is the last week before Christmas.

I managed to make these cookies before I got sick but just never got around to sharing them with you. They were so good and rich tasting with chocolate. I did use a zero sugar devil's food cake mix, but then I didn't have any  no-sugar-added white baking chips so I had to tell people visiting the Cafe Treats at church that they were limited sugar. They didn't seem to mind.

I, of course, omitted the nuts since the Cafe Treats is a nut-free zone. I'm sure they would have made the cookies even better.



PRINT RECIPE.

QUICK CHOCOLATE SOFTIES

1     package devil's food cake mix (I used a zero sugar one)

1/3  cup water

1/4  cup (1/2 stick) butter or margarine, softened

1     large egg

1     cup white chocolate baking chips

1/2  cup coarsely chopped walnuts (optional)


Preheat the oven to 350 degrees F. Grease or line cookie sheets with parchment paper. Set aside.


Combine the cake mix, water, butter, and egg in a large mixing bowl. Beat with an electric mixer at low speed until moistened. Increase the speed to medium and beat 1 minute.


Stir in the chips and nuts, if you are using them.

Mix until well blended.

Drop dough using a tablespoon cookie scoop onto cookie sheets 2 inches apart.


Bake for 10 to 12 minutes or until set. Cookies will be puffy.


Allow the baked cookies to cool 1 minute before

removing to cool on a wire rack. Cookies will flatten during this minute. Cool completely.


Monday, December 11, 2023

CHERRY CHEESECAKE DUMP CAKE

 Last week was one of those weeks you only want to happen ever once in a while. We had spent five days two days on the road and three full days in Colorado Springs having an early Christmas with our older son Jeffrey and his family. Fortunately I didn't have any commitment on Tuesday until about 3:30 when we had to go get gas and then meet friends to go to the Plaza to meet another couple for our traditional dinner at the Cheesecake Factory. That gave me time to do some cleaning, put away the fall decorations, and get out a few Christmas decorations. My step count was 6562 steps or 2.73 miles. Cleaning is a lot of work.

I wanted the house to look a little bit festive for the canasta group that was coming Wednesday afternoon for a fun game of cards. Before they came at 1 though I had handbell practice at 9 for an ensemble group that is playing later this month for the Wednesday afternoon chapel service. We ended up practicing longer than I expected so it was 11 before I got back home. That gave me just enough time to make this dessert for the canasta group. Our game ended at 4 giving me a short rest before I had to be back at the church by 5:30 for regular handbell practice. Practice usually goes to 6:45 ish but I had to leave at 6:30 so I could pick up Wayne to go to our granddaughter's middle school choir concert. We finally got home at 9 that night. My step count was 6151 steps or 2.56 miles.

Thursday I met with the hospitality coordinator at church for about an hour and then returned home to meet with neighbor Sara to premix the dry ingredients for Friday morning when the unleavened bread bakers were meeting at the church to make communion bread for the rest of December, January, and February. We have special Christmas services where we will be serving communion so we had a lot of extra servings. That took at least an hour. We prepared 17 mixes. After lunch I had some time to get caught up with washing since we didn't have to be anywhere until 6:30 that night when it was back at church for a concert by our music director and some musical friends of his. I really could have had a little more hours in the day. My step count when I went to bed was 4585 steps or 1.82 miles.

Friday morning I was at the church by 8:30 to meet up with friends to make unleavened bread. We made 1915 servings. We finished up around 11 ish and then I went to help Sara set up the tables with cushions and covers, etc for the handbell choir for Sunday's performance at church. (Sara besides being a neighbor, the director of the Miracle Ringers, the handbell choir, she is also a fellow baker for the unleavened bread. That's why she was helping me measure out the dry ingredients for the unleavened bread recipe.)That took close to an hour. Since I had missed practice the night before we left to drive to CO, Sara had agreed to help me with the two pieces we were playing on Sunday. She moved me this fall to different bells and I have been having some problems adjusting. I needed to practice more than we did, but after about an hour, I told her I could hardly stand up. 

The nice thing after all of this was meeting Wayne at Culver's for lunch. We also needed to buy some gift cards for students at the high schools for special occasions. Our Sunday school class has done that for several years as a Christmas project. The counselors distribute them to needy students. Friday night when I went to bed I showed 7359 steps or 3.06 miles for the day. 

I won't bother describing how my Saturday was and you definitely don't want to know how busy my Sundays are. At least I got to sit for 3 hours watching the Chiefs lose their football game.

With that kind of a week, I definitely needed something easy to make to treat my quilting friends when we met for canasta. I love easy but it is also important that the treat taste good also. This Cherry Cheesecake Dump Cake was that and more. I was also able to use a no-sugar-added cherry pie filling and a zero-sugar yellow cake mix. I didn't look but I don't think the can of tart red cherries that the recipe also called for has much sugar, definitely no added sugar. Everyone really enjoyed it as I gave them a generous serving. The original recipe didn't call for sugar-free ingredients; I just try to substitute them as much as I can whenever possible.



PRINT RECIPE.

CHERRY CHEESECAKE DUMP CAKE

1      can (21 - ounces) cherry pie filling (no-sugar-added will work)

1      can (14.5 ounces) tart cherries in water, drained

4      ounces cream cheese, cut into small pieces

1      package (15 ounces) yellow cake mix (a zero-sugar one works)

1/2   cup (1 stick) butter, cut into thin slices


Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch baking pan with nonstick cooking spray. Set aside.


Combine the cherry pie filling and tart cherries in a bowl until well mixed up.

Spread in the pan.


Scatter the small pieces of cream cheese over the cherries.


Top with the cake mix, spreading it evenly over the cherries and cream cheese pieces. Press down lightly.



Top with a single layer of the thin slices of butter.

(If you have any area that doesn't get covered with a think slice of butter, use extra butter so that the butter totally covers the dry cake mix.)


Bake 45 to 50 minutes or until a toothpick inserted into the cent of the came comes out clean. (You can see the areas where the butter was sliced thinner.)




Cool at least 15 minutes before serving. 









I'm so excited right now I only have one commitment for each day this week...well so far, that is. Hope your week is a good one.

Tuesday, December 5, 2023

SHARON'S MOM'S BLONDE BROWNIES

 

We have been in Colorado Springs for an early Christmas with  our older son Jeffrey and his family. It was so good to see them as it has been since January that we saw them. 

Since we were gone over the weekend that meant I wasn't here Sunday for the Cafe Treats at church, but I left everything in good hands with friends, Charlotte and Adam. Adam sent me pictures of everything so I would have a picture to go along the recipes.

Sharon treated everyone with two kinds of brownies... Chocolate ones and her mother's old recipe for Blonde Brownies. She tweaked the recipes to make them festive and Christmassy. I have been told they were really a big hit. I know that they looked yummy in the picture. She doubled her mother's recipe to make more and added red and green M & M's to the batter. She also added some sprinkles to the top of the baked brownies as soon as she took them out of the oven. I love the little white flower or snowflake ones.

The chocolate brownies were made from a dark chocolate brownies box mix and added sprinkles to the top as soon as she took them out of the oven. Sharon also said she added the M & Ms to them also. She said she often adds things to recipes but doesn't measure the ingredients. She just adds until she thinks it looks right. So I have tried to recreate her treat as best as I can.



PRINT RECIPE.

SHARON'S MOM'S BLONDE BROWNIES

1     cup flour

1/2  teaspoon baking powder

1/2  teaspoon salt

1/3  cup margarine

1     cup brown sugar

2     eggs

1     teaspoon vanilla

1/2  cup nuts (optional)

1/2  cup chocolate chips (optional)

sprinkles (optional)

red and green M & M's (optional)

Preheat the oven to 350 degrees F. Grease a 9 " square pan. Set aside. (If you double the recipe, grease a 9 x 13 " pan.)

Melt the margarine; remove from heat and add the sugar and stir until the sugar is dissolved.

Add the eggs and vanilla and beat well.

Add the flour, baking powder, and salt and mix well.

To make the brownies festive, add some red and green M & M's to the batter.

Pour batter into prepared pan and bake for 30 minutes.

Sprinkle some sprinkles on top as soon as you take the brownies from the oven.

Cut into squares to serve.