Wednesday, October 26, 2011

Oct 2011-Tortellini Soup,Best Dinner Rolls,Pumpkin Cookies w/Caramel Frosting

Corrie's daughter gives a speech on Modern Quilting to our group. She was so polished and only 16 years old. She also had samples of quilting styles she was talking about. We learned a lot.
Corrie's Ghastlie's quilt
Ghastlie's Peek A Boo zipper bag
More ghastlies
Jeri's skirt
Sherry's Halloween quilt
Rachel's hand dyed wool
Rachel's Halloween quilt-Buggy Barn pattern
Rachel's quilt-minky on the back!
Rachel's Christmas embroidery quilt
Close up
Rachel's purse
Rachel's BSU quilt-she designed it!
Lori's Santa wall hanging
Lori's pocket Christmas advent wallhanging
Rachel's homemade luggage tags
Linda's 20 minute tablerunner. Sew 1/3 yard fabric to 1/2 yard fabric and make a tube.
Second step shown above.
Finished table runner with buttons
Linda's Halloween wall quilt
Mary's sling bag she made in Carolanna's Super Saturday class
Gift given to Mary--lucky.
Close up

Mary's raw edge baby quilt

Another raw edge baby quilt by Mary
Carolanna's reversible sling bag

Blessing dress made by Carolanna for Heather's baby-beautiful.
Blessing bonnet (above) and bloomers (below)

Heather's reversible sling bag
Heather's baby's Halloween costume-angry bird
Cindy's minky quilt-so soft-minky on front and back! This was done with the quilt as you go method.
Nancy sewed all our donation squares into a twin size quilt. Thank You Nancy!
Nancy's flannel baby quilt with wool batting
Nancy's flannel baby blanket
The back-all three fabrics are flannel-no batting
Nancy's spool quilt for her quilt room
Nancy's spray bottle cozy
Nancy's featherweight cover

Diane's diamond baby size quilt
Diane's jelly roll quilt
Another Diane quilt-works in progress fini!
Diane's Halloween trick or treat bag. We each got a fun treat from the bag!
Lori's tip for turning fabric tubes for purse handles, etc. using pvc pipe and dowel

Our project today. We made design boards using Bee in my Bonnet's pattern
Door prize won by Sherry

Yummy lunch- Tortellini soup, rolls and cookies. Thank you Lenette for hosting. It was a great meeting!
Here are the recipes:
Best Dinner Rolls
4 1/2 to 5 c. flour
1/4 c. sugar
1 pkg (1/4oz.)  active dry yeast
1 1/4 tsp. salt
1 c. whole milk
1/2 c. water
2 tsp. butter
2 eggs
1 egg lightly beaten
In a large bowl, combine 2 c. flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120-130˚. Add to dry ingredients; beat on medium speed for 3 min. Add 2 eggs; beat on high speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
     Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in  greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
     Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Shape into balls, Divide the balls between two greased 13x9 baking pans.
     Cover with a clean, lightweight towel and let rise until doubled, about 30 min. Brush with lightly beaten egg. Sprinkle rolls with toppings of your choice.
     Bake at 375˚ for 10-15 min. or until golden brown. Remove from pans to wire racks.

                   Tortellini Soup                                   
1 lb. ground sausage (hot)
1 c. chopped onion
1 clove garlic, crushed
5 c. beef broth
1 c. water
14 oz. can stewed tomatoes(chopped)
1 pkg. 3 cheese herbed Tortellini 
2 T. parsley
1 c. sliced carrots
½ t. basil
½ t. oregano
1 14oz. can tomato sauce
1 ½ c. grated zucchini
freshly grated parmesan cheese

Brown the sausage with the onion and garlic-drain the fat. Add all the remaining ingredients except for the tortellini and zucchini. Simmer for 30 minutes. Just before serving, add the 3 remaining items. Serve with freshly grated parmesan.

Pumpkin Cookies with Caramel Frosting
2 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. course salt
1 1/2 tsp. cinnamon
1 1/4 tsp. ground ginger
3/4 tsp. freshly grated nutmeg
3/4 c. (1 1/2 sitcks) unsalted butter, room temrature
2 1/4 c. packed light brown sugar
2 large eggs
1 1/2 c. canned solid-pack pumpkin (14ox)
3/4 c. evaporated milk
1 tsp. vanilla
Preheat oven to 375˚. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 3 min. Mix in eggs. Reduce speed to low. add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 min. Add flour mixture; mix until combined.
Transfer 1 1/2 c. batter to a pastry bag fitted with a 1/2 inch plain tip (such as Ateco #806). Pipe 1 1/2 inch rounds onto parchment paper lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through until tops spring back, about 12 min. Cool on sheets on wire racks 5 min. Transfer cookies to wire racks; let cool completely.
Caramel Frosting
1/2 c. margarine or butter
1 c. packed brown sugar
1/4 c. milk
2 c. powdered sugar
Heat margarine in 2-qt. saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 min. Stir in milk. Heat to boiling remove from heat. Cool to lukewarm, Gradually stir in powdered sugar. Place pan of frosting in bowl of cold water; beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 tsp. at a time. Frosts two- 8 or 9 inch cake layers or one- 13x9 inch cake. 

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