OUR QUILT OF VALOUR (PART FIVE)

 We had our first gathering for this quilt of valour a year ago -- last July.  If you had asked any of us on that Thursday, I am sure everyone would have said that we would have been finished with our part of the project by now.  As I have said in earlier posts we have had a hard time all being together during this past year.  Then this summer two of our members, Dorothy and Rita, have had family medical situations that have taken priority.  

Last month there were only four of us in town and so we decided to play canasta.  This month even though Dorothy and Rita were not able to come, we decided we HAD to sew on the quilt.  Fran was back from her trip to Ireland and Sharon was no longer house-bound with a broken left ankle and broken right kneecap. (She was walking her two dogs and slipped on a sweetgum ball.)

As usual, we started our session with sharing time.  Since Sharon has been recovering from her Mother's Day accident, she got a lot of knitting done.  (Her sewing room is downstairs and she was restricted to one floor.)  She has been knitting about five years and does beautiful work.  Here are pictures of her three completed projects.

Kay shared a quilt top that another NNL friend, Sue, had given her and asked her to finish the quilting.  The squares are counted-cross stitch "pictures".  Kay is going to stitch-in-the-ditch around the squares and finish the binding.

Ellen shared some new pictures of her newest grandson.  I shared my sugar cookies that I had made that morning.  The recipe was one that the cooks used at an elementary school where I taught in Arkansas back in the late 70s and early 80s. See the recipe HERE.

I also shared the remedy that Janice had seen on The Doctors for insect bites.  I have had more than my share of those nice little things and was about crazy when Janice saw to use hemorhoidal cream on them to stop the itching.  Let me tell you ..... it works.  I bought the maximum strength variety....it contains a local anesthetic.  The itching stops almost immediately.  And you thought this was just a quilting post....

With sharing over, we decided it was time to get started working on the quilt.  The best advice I can give any group taking on a project like this that will take several gatherings to get it completed is : Make sure you leave instructions on what needs to be done at the next gathering.  My little notes have been "life-savers" since we have sometimes had a month or two between meeting.

We had finished 3 sets of four-patch units and only needed to finish the last set (about 41 units)
We immediately got started with Janice pressing the seams on some "fourzies".

Fran and Sharon were matching a fourzie with a 4-1/2 inch square. (This makes the four-patch unit.)

Ellen was "squaring - up" the fourzies.  We made them a little bigger than they would need to be finished, so that we could make sure they were "square".  She lined up the center seam at 2-1/4 inches on the ruler so that equal amounts could be cut from each side.  After lining up the seam, she cut off the excess on the top and right side.  Then she rotated the fourzie 180 degrees, lined the the seam again, and then cut off the excess on the top and right side again.

As soon as Fran and Sharon had units ready for us to sew, Kay and I started sewing.

When we had several sewed, Fran would take a group and cut the connecting thread with Kay's trusty little Clover.  I mentioned this in an earlier post. Niftiest little thing I have ever seen.  Then Janice could press the seams.

Here is another little tip when sewing.  You know how sometimes when the machine makes it's first stitches, the material doesn't feed and the machine "eats" the materials?  That what we call it. Anyway, start off with a "rabbit"....fold a piece of scrap so that you have the same thickness you will be sewing and start the sewing on it.  Then if it "eats" the material you, aren't messing up your quilt square.  

Stitch across the piece of folded scrap, the "rabbit", then a few stitches and then bring on your square.  No more messed up squares.

After we finished the last set of units, we decided to start laying out the quilt on Kay's design wall.  We used the picture in the magazine as a guide. (One set consisted of a blue 4-1/2 inch square and a fourzie with blue, another set had a red square with a red fourzie.  The other two sets were beige squares and red and blue fourzies.)

The diagonal pattern wasn't easy to see when we were just looking at the wall, but I took a picture....and the pattern just popped out at us.
It was also helpful because we could easily see that we had "lost" our pattern as we went across.  Can you see when we "messed up"?  




At this point, Sharon decided we just needed to make the 81 blocks from the 162 four-patch units and then "lay" it out.  (Janice and I were getting picky about the same prints being too close together.)

So that is what we did.  

Sharon, Janice, and Fran put two four-patch units together according to the picture in the magazine.  

Ellen repinned them to make sure the seams were "nesting" and Kay and I sewed them together.

As we got some sewed, they took turns pressing the seams open.

Finally Kay sewed the last one.

And Fran had the honor to press it.  "Setting" the seam....

And then pressing it open.

And finally it was perfect.

   

We felt so good because we had accomplished so much today.  

Our basket this time.  At our next gathering we will be able to start laying the blocks out and sewing them together.  Hopefully Dorothy will be back in town and able to join us.....after all it was Dorothy who first brought this project idea to us last year. 

Go to the next post HERE. Missed out on the beginning of this story?  You can read it HERE.
Each post will link to the next one.

EVELYN'S FAMOUS POUND CAKE

Earlier this summer when my husband and I took a Road Trip to visit with family and friends and spend a few days in Orlando, our first "family stop" was at his aunt's in Tennessee.

One night while we were there, my husband's cousin, Nancy, had "family" over for a potluck dinner. For dessert we enjoyed Evelyn's Famous Pound Cake....that's what everyone was calling it. 

I had a blast sitting with her listening (and writing it down) to her describe precisely how she makes it so that I could duplicate it and be as successful as she. This was very important to her. She knew I planned to share this on my blog, but she was really concerned that I understand every step so that it would turn out perfectly for me.

She started by trying to describe the pan she bakes it in. As it turned out she had one in her car. I asked her to get it so I could take a picture of it since I couldn't image it. It measures 16" long x 5" wide x 3-3/4" deep. She did admit it is hard to find. (I did a search and found a similar size on Amazon.)



Here is Evelyn's recipe with lots of notes/comments. Bare with me if you want to be able to make it perfectly like Evelyn. I will list just the ingredients again at the bottom, but remember, it is really, really important to read her instructions if you want to make it perfectly, like she does.

EVELYN'S FAMOUS POUND CAKE

Cream together with mixer:

2       sticks of butter, at room temperature (She uses Parkay or Blue Bonnet margarine)

3       cups sugar (not fine--use regular granulated sugar)

Add 2 extra large eggs at a time at medium speed until smooth each time until you have added 6 in all.

Sift the flour and then measure 3 cups of flour. (Evelyn uses White Lily flour.)

Add the flour 1 cup at a time to the mixture, scraping the sides of the bowl as needed. When adding the third cup of flour add 2 tablespoons more sifted flour to it and then keep out 1/4 cup of it and add 1 teaspoon baking powder to it. Then add the rest of the last cup or what is left (about 3/4 cup). Don't beat the batter too much when you add the last 1/4 cup that you added the baking powder to. Could you follow that?

Pour 1 cup  (8 oz carton) whipping cream -- NOT WHIPPED into the batter. Fold it in with a spatula and add 1 - 2 teaspoons pure vanilla flavoring -- NO imitation. (When I asked her if she used 1 or 2 teaspoons, she said she actually doesn't measure the vanilla.  Isn't that just like a cook?)

Pour batter into pan that you have rubbed the sides and bottom with butter (margarine). Sift a little flour into the pan and shake to coat the sides. (Personal note...I think this tip is priceless....I have always just dropped a little in and sometimes it leaves little balls of flour in the plan.  I will certainly remember to do this from now on when a recipe says to grease and flour the pans.)

Evelyn called me two days later because she realized that she forgot to tell me after she pours the batter in the pan, she taps it against the table several times. This is to let air bubbles escape that might be in the batter. I told you she was really concerned that I know exactly how she made the cake so I could make it perfectly.

She always uses this pan to make these cakes. She has about 7 pans. She told me she makes on the average of 2 of these a week. She gives most of them away. The most she ever made (at a time) was 27 for a church gathering....of course she took several days to get them made.

Anyway, back to her instructions....

Bake the cake in a preheated 325 degree F oven for 1 hour and 10 minutes or til brown on top.

Remove from oven and loosen the edges by running a knife around the inside edges. Cover a wire rack with a terry cloth towel folded to fit. Turn the pan over onto it. The towel will absorb the moisture from the warm cake. Cool 1 hour and then wrap the loaf in heavy duty foil.

She says she has been making this pound cake for years and doesn't remember where she got the recipe. She bakes 4 every time she goes to visit her grown kids so they have plenty.

She sliced some fresh strawberries and Nancy added some frozen yogurt and so many of us enjoyed it that way. I did eat a bite of the cake with the berries so I could taste this famous pound cake. It is delicious.

EVELYN'S FAMOUS POUND CAKE

Ingredients:


2     sticks of margarine
3     cups of sugar
6     extra large eggs
3     cups + 2 tablespoon all-purpose flour
1     teaspoon baking powder
8  - oz carton whipping cream
1 - 2 teaspoon pure vanilla extract

Read above for directions on making.

If you follow Evelyn's directions, you should be able to make her Famous Pound Cake perfectly.  
  

CHOCOLATE PEANUT BUTTER DESSERT

I made this dessert for a gathering of our NNL Dinner Club. I usually volunteer to bring dessert not having any idea what dessert I am going to make. This time was no exception.

My friend Janice suggested this dessert that she called Chocolate Peanut Butter Dessert. She had made it for one of her family gatherings and everyone LOVED it. She has never steered me wrong ... so I decided this is what I would make.

She warned me that she had trouble finding the chocolate graham crackers and told me where she had finally found them. I thought I would check out some grocery stores that were closer to me and I too had a hard time finding them. When I finally did, I bought two boxes so I would be able to make it again.

Anyway, I made it the day before the Dinner Club met so that it would have plenty of time to "set". I was nervous dishing it out, but it came out all in one piece like it was supposed to. (I know the bottom layer isn't showing in my picture, but it was there.)

CHOCOLATE PEANUT BUTTER DESSERT

1        box chocolate graham crackers
2        small boxes (1 oz each) vanilla instant sugar-free pudding (or 3-1/4 oz each vanilla instant pudding mix)
1        cup peanut butter
3-1/2 cup skim milk
1        8-oz whipped topping, thawed
1        can chocolate frosting

Spray the bottom of a 9 x 13 - inch dish.

Using your electric mixer, mix the pudding mixes with the milk and peanut butter on slow. Once combined, beat 2 minutes or til it thickens.

Fold in the whipped topping til completely combined.

Line the bottom of the pan with whole graham crackers ( 1 pkg.)

Pour half of the pudding mixture over the graham cracker layer.

Place another layer of graham crackers on top of the pudding mixture (2nd pkg).

I accidentally laid one cracker with the top side down, but it doesn't matter.

Pour the remainder of the pudding mixture over this second layer of crackers.

Top with one more layer of graham crackers (last pkg).

Remove the lid and foil cover from the can of frosting. Place in microwave for 1 minute. Then pour the frosting over the third layer of crackers

spreading to completely cover.








Chill 12 hours or overnight.

MY PLANTER CHANDELIER

Last year I decided to make a planter chandelier after seeing one on Pinterest. (Sorry I would give credit if I only remembered where I saw it.)  I went to Hillcrest, the thrift shop I volunteer at, and picked out 5 different globes and a chandelier.  

First thing I did was remove the wiring in the chandelier...that wasn't very hard.

Since the chandelier would be hanging under our deck, I had to choose plants that would grow in the shade. I bought 5 different plants, mainly ones that would eventually "hang down" and after filling the globes with potting soil, planted the flowers.  

I had trouble watering the plants because they were hanging over a patio table and the globe would fill up with water real fast and then run over on the table. Not a good thing.  

I eventually ended up just taking the chandelier down and setting it in the center of the table. But it never turned out like I thought it would.  The plants didn't really thrive. I thought.....Well that was a really cute idea but that's about all.

The chandelier ended up in the corner of the patio with all my other pots at the end of fall.....until this late spring.

I would see the chandelier as we started working in the yard this spring and I couldn't help but wish it had worked out. Then it came to me .... like in a flash.

The problem with the "planter" was with the size of globes. I just needed to get the larger globes so the plants would have more room to grow and the water would have a bigger area to fill up.  

The solution was so simple....It was one of those "Why didn't I think of that before" moments.

So back to Hillcrest I went and bought 5 bigger globes. I went by a nursery and noticed they had their annuals and perennials on sale....and the rest is history.

I have the finished hanging chandelier in the same place as before but the patio table is now upstairs on the deck. The plants are growing and I think it is going to look like I envisioned it was going to look last year. 

Here are some pictures from different views.

I will update with more pictures later this summer as the plants grow.  I know they are going to turn out so pretty as they have so much more room to grow in the larger globes.

GLUTEN - FREE OATMEAL SQUARES

We recently enjoyed a few days with our son, Jeffrey, and his family in CO. Most of our time there was spent in Estes Park at the YMCA in the Rockies.  I am working on a post of our stay there and hope to get it published soon.

After we got back to their home, I was in the girls' bedroom and Hallie was most excited to show me a pack of task cards from Usborne called "30 Easy Things to Cook and Eat".  She had gotten them at a garage sale.  On the front of the card was the recipe and then on the back was pictures with descriptions of making the recipe.  She told me she had made the shortbread and wanted to make the oatmeal squares but hadn't yet.  I asked her to get me a piece of paper so I could write the recipe down (along with another one for cherry loaf) and after I got home I would make them and let her know how they turned out.

Yesterday I decided to make the squares.  The recipe is very simple with only 4 ingredients.  As I was making them, I started thinking about Tyler, my grandson and Hallie's cousin.  His parents just found out that he has a gluten, dairy, and egg allergy.  They have been trying to change his diet to accommodate these allergies.

I realized that this recipe could easily be adapted to accommodate these allergies.  I considered substituting unsweetened applesauce for the margarine, (and I still plan to try the recipe doing this--will let you know how they turn out) but I remembered hearing my son Patrick, Patrick's dad, say that the Smart Balance Light was actually dairy free. Smart Balance isn't, but the "light" is. (Btw, I am not being reimbursed by Smart Balance.)

So with that substitute for regular margarine, you can make these oatmeal squares "gluten - free and dairy - free".  It doesn't contain eggs so that isn't an issue when I make them for Tyler.

Check the package to make sure the oats that you use are gluten - free.  

After I made the squares and ate one, I saw they taste just like the granola bars that you can buy.  My husband and I really like them. I reduced the calories by using brown sugar blend, but you wouldn't have to.  I also used Country Crock sticks this time.  It has no cholesterol which I have to watch.  Since they taste like granola bars, I decided to change the name to better describe the result.(Forgive me Usborne.)

GLUTEN - FREE DAIRY - FREE OATMEAL GRANOLA BARS

3/4     cup non-dairy buttery spread (read above) or margarine
3/4     cup brown sugar (I used 6 tablespoons brown sugar blend)
2        tablespoons light corn syrup
2-1/2 cup quick oats or old fashioned oats

Preheat oven to 325 degrees F.  7 x 11 - inch shallow pan.

Cut a piece of parchment paper to fit the bottom of the pan.  

Dip a paper towel in some margarine or shortening and rub over the paper and sides of the pans.

Melt the buttery spread and brown sugar in a large saucepan over low heat.

Dip a tablespoon (measuring spoon) in hot water to use it to add the corn syrup.  

(The syrup will come out of the spoon better.)

Heat over low heat until buttery spread has melted. Use a wooden spoon to stir the mixture and don't let it boil.

Take the pan off the stove and add the oats.

Stir well, making sure you totally cover the oats.

Spoon the mixture into the pan and spread evenly to cover the bottom of the pan.






Bake 25 minutes.

Leave in the pan for 10 minutes then cut into pieces.  Do not remove from pan until they have cooled completely.