For our last meeting of the year, we are meeting on November 29th, Wednesday at Robyn's. Jeri will be helping her with that meeting. It will be a treat exchange, so bring 2 dozen of your favorite treats to share. Also bring a wrapped gift for our annual gift exchange. Lunch will be provided. More info will come later so watch your emails.
Here are our show and tell pics:
Jeanie's daughter made this scarecrow for her complete with the cute stand.
Rachel made this winter flying geese quilt for her daughter. She used the no waste method to make the geese. She used a cream colored minky for the back.
This is a Halloween wool wall quilt Rachel made using the Butermilk Basin pattern
Nancy C. completed this quilt top using vintage sheets and also used the no waste method for the flying geese.
Nancy also made this pumpkin wall quilt.
Diane made this tablerunner and used thermo web. The pattern is from A Bright Corner.
Jean showed these two quilts-top and bottom. She used one layer cake for each but placed the fabric in a way that they look like different patterns.
Jean also made this flannel snow quilt for her grandkids. Joan (Jean's sister) fussy cut the centers.
This is a Skyline Sensations quilt Jean made. The fabric is from Hoffman and it uses digitally printed fabric.
Jean also showed this Churn Dash on point quilt. She used flannel pinks and black fabric from Craft Warehouse.
This is a charity quilt that Jean made. She appliqued the elephant onto the squares.
Another quilt by Jean.
Jean made this quilt using Larkspur fabric.
Monica shared this quilt top she made.
Susan made these "Snap Happy" pouches. she upcycled her dishtowels and used vintage trims and prints.
Close up of another pouch
Susan made these wool wall hangings and framed them. The pattern is called "All Through the Night". She got these at Quilt Crossing, 12@ $5 each.
Here are the finished burlap pumpkins that Rachel taught us how to make.
Rachel demonstrated each of the steps to make the pumpkins and we made them to take home. Below shows how we curled the string using Modge Podge and pencils.
Ironing the adhesive to the pumpkin body. Notice the old fashioned iron. It got extremely hot. :)
Pumpkin Roll Cake
Makes 8-10 servings
1 c. white sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp/ cinnamon
1 tsp/ ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. finely chopped walnuts
2 T powdered sugar
1 c. powdered sugar
8-oz. pkg. cream cheese
4 T. butter or margarine
1/2 tsp. vanilla
Beat eggs on high speed for 2-3 min. Gradually add sugar, pumpkin and lemon juice. In a separate bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Stir into pumpkin mixture and mix well. Line 10'x15' jelly roll pan with waxed paper. Grease waxed paper and spread pumpkin mixture over paper. Top with walnuts. Bake at 375 for 15 min.
Turn out onto lint-free towel, sprinkle with powdered sugar and roll up with towel. Cool completely.
To prepare filling combine all ingredients and beat until smooth. Unroll cake and spread with filling. Roll up without towel, wrap securely in plastic wrap or aluminum foil and refrigerate to chill.
Anything Goes Sausage Soup
Yield: 15 servings (about 4 quarts)
1 lb. bulk pork sausage
4 c. water
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
5 med. red potatoes, cubed
4 c. chopped cabbage
3 lg carrots, thinly sliced
4 celery ribs, chopped
1 med. zucchini, chopped
1 lg onion, chopped
5 chicken bouillon cubes
1 T. dried parsley flakes
3/4 tsp. pepper
1 can (12 oz) evaporated milk
In a large skillet, cook sausage over med. heat until no longer pink, drain. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended. Add the vegetables, bouillon, parsley and pepper.. Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 min. longer.
Yield: 1 gallon
3 slices lean bacon, chopped
1 clove garlic, minced
1 med. onion, minced
1/4 c. minced parsley
2 stalks celery, diced
2 carrots, diced
1 lg potato, diced
1/2 med. cabbage, finely sliced
1 28 oz. can tomatoes, slightly blended
1 tsp. basil
1 tsp. salt
1 15-oz. can kidney beans or 2 cups cooked white or pinto beans
2 quarts soup stock or 2 quarts water plus 2 T beef or chicken bouillon granules
1/2 c. dry whole wheat spaghetti, broken into 1-inch pieces
In a large kettle, fry bacon thoroughly but not until crisp. Do not drain grease. Add garlic, onion, parsley, celery carrots, potato and cabbage. Saute for 20 to 25 min. stirring often until vegetables are tender but still crunchy. (This step is vital for full flavor.) Add tomatoes, basil, salt, beans and stock. Simmer about 45 min. Add spaghetti and cook until tender, 10 to 12 min. Serve with fresh rye bread or bread sticks not from the oven.