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
Pocket
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
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
(cookies)
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.
