snack saturday

Cranberry Cheesecake Bars

• 2 cups all-purpose flour
• 1 1/2 cups quick or old-fashioned oats
• 1/4 cup packed light brown sugar
• 1 cup butter or margarine, softened
• 1 (12 ounce) package White Chocolate Chips
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can Sweetened Condensed Milk
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (14 ounce) can Whole-Berry Cranberry Sauce
• 2 tablespoons cornstarch

Directions

1. Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
2. Combine flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan.
3. Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.
4. Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day). Cut into bars.

card friday

quilting along

Things are going pretty smoothly at work(knock on wood lol). I have 13 quilts to wrap up customer-wise by the 16th. Totally do-able right? lol

Here's a few of my recent finishes.

I love this flannel one of Sheila's. 

Quilted with Blowing in the Wind

Pieced by Florence 

quilted with Floral Meander

Pieced by Anita

quilted with Falling Leaves

Pieced by Susan

quilted with Surf's Up

Pieced by Sharon

quilted with Dancing Daisies 

Pieced by Beverly

quilted with Cotton

And finally, this stunning bargello wall hanging by Sherri

quilted with a meander

I love how the bottom is uneven. And using a metallic gold thread was the best choice for quilting. It stands out on the quilt but doesn't take away from the quilt itself.

Now I have four quilts to finish in the next 3 days for one of my favorite customers; one being a custom quilt. Wish me luck!

wordless wednesday

it makes perfect sense

With Christmas 19 days away(ack!) that I would start not one, not two but THREE new Christmas quilties for me lol.

Two of my three projects. 

Should I mention that I haven't even started any Christmas quilting or even begun my Christmas cards? 

quilt monday

Made from some leftover Grace jelly roll strips and a few random pieces from my stash. I really like how this turned out.

quilted with Bountiful Feathers

batiks

I have a love/hate relationship with batiks. I love the colors, designs. I don't like the feeling of the fabrics, the waxy smell you can get when ironing them.

I've made three table runners in the last few weeks with batiks. You can see one posted here. This purple one I made for another friend for her birthday. 

quilted with a free-hand water stitch

You can probably guess that her favorite color is purple lol.

The second runner I have yet to decide what to do with it. There isn't anything wrong with it, it just doesn't do anything for me.

If I make this pattern again, I will increase the size of the squares. I had to make my seam allowance very narrow and still some of the circles got nipped in the seam.

I simply ditched this quilt, anything else would have been too much on it.

This isn't the last of my table runner addiction. Stay tuned!

snack saturday

Source

Cranberry Lemon Scones



375 mL (1 1/2 cups) all-purpose flour
125 mL (1/2 cup) cake flour
60 mL (1/4 cup) sugar
10 mL (2 teaspoons) baking powder
250 mL (1 cup) dried cranberries
60 mL (4 tablespoons [1/2 stick]) unsalted butter, chilled and cut into cubes
180 mL (3/4 cup) low fat buttermilk
1 large egg
30 mL (2 tablespoons) lemon juice
15 mL (1 tablespoon) lemon zest
Egg wash (Beat 1 egg with 5 mL [1 teaspoon] water.)
Raw sugar, to garnish

DIRECTIONS

1. Preheat oven to 230°C (450°F). Line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, combine flour, sugar, baking powder and cranberries. With a pastry cutter or fork, blend in butter until it’s pea-sized, being sure not to overwork the dough.
3. In a separate bowl, whisk together buttermilk, egg, lemon juice and lemon zest. Gently fold into the flour mixture until moist crumbs form.
4. Transfer mixture to a large piece of plastic wrap. Use the wrap to gather the crumbs together, then press the dough into a 2.5 cm (1”) thick disc about 12.5 cm (5”) in diameter. Peel away plastic wrap. With a sharp knife, cut the disc into 8-10 wedges.
5. On the prepared baking sheet, arrange scones 2.5 cm (1”) apart. Lightly brush with egg wash and sprinkle with raw sugar. Bake until golden brown, about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool and serve.