QuiltNut Creations: 04/01/2012

quilt monday

I give you

Swoon.

I L-O-V-E this quilt. It makes me happy. And I so wish I had made it full size.

The entire quilt is free-handed quilted with a water stitch. I ditched the pinwheels in the borders and left all the fabric in the blocks unquilted.

My favorite part?

Can you make it out?

I quilted my name into the bottom border.

Thanx Camille for such a great pattern! I can't wait to make it again.

snack saturday

Blueberry Pudding Cake

2 cups blueberries, fresh or frozen
2 tablespoons lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup milk
1 large egg
1/4 cup melted butter
1 teaspoon vanilla
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Preparation:

Place blueberries and lemon juice in an 8x8-inch baking dish. In a medium mixing bowl, mix together flour, baking powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter, and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter. Pour boiling water over all. Bake at 350° for 40 to 50 minutes.

card friday

it's time

For some Swoon

wordless wednesday

quilt monday

I love this runner.

Quilted with Paisley Max

I love how the black binding just pops.

What I don't love? I panto'd it. I wanted to custom quilt this and just couldn't decide on how. So I quilted my favorite runner pattern.

It's quite long and looks fabulous on my dining room table.

I might have to make one for myself now.

snack saturday

Strawberry Pancakes

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted, plus more for serving
2 cups sliced strawberries
Pure maple syrup, for serving
In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat
Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.
Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

card friday

wordless wednesday

ufo's

I have been squeaking in quilts of my own here and there the past few weeks at work. As a result, I have these to keep me busy.

yup, 8 quilts all ready for handsewing binding.

So of course I had to start something new.

quilt monday

The last of my Pure baby quilts. I got 3 baby quilts(including this one) and a table runner out of 1 layer cake; love it.

And this one is probably my favorite. I don't know if it's the quilting pattern, the pretty polka dot backing or the polka dot binding.

quilted with Lovely

I really love the polka dot binding.

snack saturday

Strawberry Rhubarb Coffee Cake

1 1 / 4 cups chilled unsalted butter, plus more, softened, for the pan
1 / 4 cup freshly squeezed lemon juice (about 2 lemons)
1 / 3 cup cornstarch
2 3 / 4 cups sugar
1 pound strawberries, hulled and sliced
1 1 / 2 pounds rhubarb, trimmed and cut into 1-inch pieces
3 3 / 4 cups all-purpose flour
1 teaspoon baking powder
1 / 2 teaspoon baking soda
Pinch of salt
2 large eggs
1 1 / 2 cups buttermilk
1 teaspoon pure vanilla extract

Preheat the oven to 350F. Brush a 9x12x3-inch baking pan with butter, and set aside. Make the fruit sauce: Combine the lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add the strawberries and rhubarb; cook, stirring frequently, over medium heat, until the rhubarb is soft and the liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.
Make the crumb topping: Combine ¾ cup sugar and 3/ 4 cup flour in a medium bowl. Melt 1/ 4 cup butter in a small saucepan over low heat. Drizzle the butter over the flour mixture; using your hands, mix until crumbly. Set aside.
Make the cake batter: Whisk together the remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or 2 forks, cut the butter into the flour mixture until it resembles coarse meal. In a separate bowl, mix the eggs, buttermilk, and vanilla. Pour into the flour mixture; stir to combine.
Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
Bake until the cake is golden brown and springs back when touched in the center, about 1 hour. Transfer the pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares

card friday

tried something new

I don't think I did too badly for my first time. Can't wait to do this on another quilt.

wordless wednesday

recent favorites

Annette and her daughter made this butterfly quilt; the butterfly blocks are hand-painted.

quilted with Butterflies and Loops

Terri's Orca Bay quilt; such a great way to use up scraps!

quilted with a meander

Donna has kept me busy with quilts lately. She did this fun rugby one for her husband.

quilted with Ebb and Flow

I love how the quilting shows.

And this lovely churn dash quilt,

quilted with Butterfly Kisses

I love this Halloween quilt by Dorothy

quilted with Spider Web

Doesn't it look great?

Lastly, this puzzle quilt by Sheila

quilted with Flirtatious

I really love my job!

weekend wrap up

It's been a fabulous Easter weekend; we've filled it with a dinner party, spending time with family from near and far, fabulous church services and lots of family time.

I was able to sneak in sewing time here and there. I finally got the binding sewn on these abandoned Christmas 2011 gifts. Now it's three gifts finished for this year!

My favorite finish for the weekend,

SWOON!

I only did 4 blocks, added a fun border and it is 62x62 finished. I am so in love with this quilt and a little part of me wishes that I had made all 9 blocks.

And I finally, finally finished up my Thangles quilt. I have gone back and forth on keeping this quilt and selling it. A few weeks ago, I had someone comment on a similar quilt asking if I had one to sell. And now this one is ready for quilting and it's new home.

The best part of this weekend?

Barb of Coach House Designs dropped this off just before I finished work on Thursday. I custom quilted the cover quilt and the pillow. This is the fourth time I've been published with my quilting; it never ever gets less exciting!

Now it's time to spend the day in the sun, Happy Monday!!

they followed me home

Adornit basics. 19meters worth!

Lily and Will FQ Stack

Hello Luscious by Moda

It's been a very, very good day.

snack saturday

Lemon Tart

Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

Lemon Filling:

5 ounces (140 grams) cream cheese, room temperature.

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 ml) fresh lemon juice(approximately two large lemons)

2 large eggs

1 tablespoon grated lemon zest(outer lemon skin)

Topping:

1 cup (240 ml) cold heavy whipping cream

2 tablespoons (20 grams) confectioners (powdered or icing)sugar

Shortbread Crust: Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.

When the pastry is completely chilled, place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Reduce the oven temperature to 350 degrees (177 degrees C).

Lemon Filling: In a food processor or electric mixer, place the cream cheese and process until smooth. Add sugar and process until incorporated. Add the eggs and process until thoroughly combined. Add the lemon juice and zest and process until well blended and smooth. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.

Topping: Put your mixing bowl and whisk in the freezer for about 15 minutes. Then beat the whipping cream and powdered sugar until stiff peaks form. Can just spread the whipped cream over the filling or transfer the whipped cream to a pastry bag fitted with star tip (#1M), and pipe stars over the entire surface of the tart. Refrigerate until serving time.