Newsletter Archive
- QBOTMC News - Odd Scraps Patchwork Block, Finishing Tips & Sticky Date Dessert Muffins
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- Hi , We hope you've had a great week again. We've had a good week. No crazy-coloured nail polish for Mother's Day this year, but I did get a set of makeup brushes, and a small cake tin with sweets.... do you think my kids are trying to tell me something? We spent that morning playing Mini-Golf for the Birthday Boy's choice, even though it kind of degenerated into more like a hockey match with golf putters, we still had fun. Let's just say there's no Greg Norman or Tiger Woods in my family! This week we have another fab block of the week to share with you, and a couple of tips you might like to try as well. ------------------------------------------------------------- This week we have the funnily named Odd Scraps Patchwork Block. It's actually quite a good block, I think, and as it's mostly made from half-square triangles it should be an easy one to piece too. Please click on the link below to download your block pattern: http://www.quiltblockofthemonthclub.com/download.php?file=odd-scraps-patchwork-block.pdf ------------------------------------------------------------- I've had quite a productive week too as far as sewing goes. I've finished a bag and a half (!), and done more on my latest big quilt project. It's all foundation pieced NY Beauty blocks right now, and I'm LOVING making it. Spray starch is my new best friend! Had to start another small embroidered and pieced wallhanging too as I'm back to falling asleep in front of the TV at night with nothing in my hands to keep me busy... Speaking of completing projects, I have a couple of tips that you might find useful too - * Make your quilt label before you start quilting and baste it onto the back of the quilt. As you quilt it will be quilted to the back and become more permanent and more difficult to remove. Put it right in the bottom corner and you can sew in two sides with the binding too. * Bobby Pins work great to hold the binding in place as you hand stitch it to the back! ------------------------------------------------------------ And how Yum do these sound? Sticky Date Dessert Muffins Ingredients 1 cup chopped dried dates 1/3 cup golden syrup 1/2 cup boiling water 1/2 teaspoon bicarbonate of soda 2 1/2 cups self-raising flour 2 teaspoons ground ginger 1 cup walnuts, chopped 1 cup milk 1/2 cup vegetable oil 1 egg, lightly beaten Toffee dessert sauce and double cream, to serve Method Preheat oven to 190°C/170°C fan-forced. Grease a 6-hole, 3/4 cup-capacity texas muffin pan. Place dates, golden syrup and boiling water in a heatproof bowl. Stand for 5 minutes. Stir in bicarbonate of soda. Combine flour, ginger and walnuts in a bowl. Make a well in the centre. Add date mixture, milk, oil and egg. Stir with a wooden spoon until just combined. Spoon mixture into holes of prepared pan. Bake for 25 to 30 minutes or until browned and cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool. Serve warm with sauce and cream. ------------------------------------------------------------- It's Bag Pattern week again this week too, so keep an eye out for your next pattern in your Inbox shortly... Until Next Week - Happy Quilting! Regards, Jody and Annette
- QBOTMC News - Mother's Day, Missouri Puzzle Block & Apple Pancakes
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- Hi , We hope you've had another fab week, and that you found some time to sit down and read through our May Online Quilt Magazine. As you know, it's Mother's Day on Sunday, and I hope if you're a Mum, that your families spoil you! Now that my kids are getting older, the gifts I receive are getting a little more practical, which is always good as I'm still trying to make excuses for not wearing the radioactive orange nail polish that Miss 5 bought me last year. Love the thought, but that colour is just so hard to accessorise.... The issue in our house this year is that our young Master is turning 8 on Mother's Day, and he's actually quite put out that he has to share his day with me. Poor him! Didn't like it when I pointed out that maybe it was MY day, and I had to share it with him. Still there'll be cake, and that's always good! ----------------------------------------------------- This week we have a lovely pieced star block for you to make. The Missouri Puzzle Block would be great included in a sampler quilt project, or even as a stand-alone feature block. Please click the link below to download your block pattern: http://www.quiltblockofthemonthclub.com/download.php?file=missouri-puzzle-block.pdf ---------------------------------------------------- I might put in my order for something like this for Sunday breakfast: Apple Pancakes with Lemon-Spiced Butter Ingredients 150g (1 cup) self-raising flour 375ml (1 1/2 cups) buttermilk 1 egg, lightly whisked 40g butter 1 medium pink lady apple, peeled, cored and thinly sliced 250g mixed fresh berries, to serve Lemon-spiced butter 100g butter, softened 2 tsp mixed spice 2 tsp finely grated lemon rind Method Sift the flour into a large mixing bowl. Make a well in the centre. Whisk the buttermilk and egg together in a jug. Pour the buttermilk mixture into the well and whisk to make a smooth batter. Melt half the butter in a medium non-stick frying pan over medium heat until foaming. Spoon 80ml (1/3 cup) of the batter into the pan and top with apple slices. Cook for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further minute or until golden. Repeat with remaining batter and apple slices, greasing pan with butter before each batch. To make lemon-spiced butter: combine the butter, mixed spice and lemon rind in a small bowl. To serve: Spread pancakes with lemon-spiced butter and arrange in a stack. Top with berries and serve immediately. ---------------------------------------------------- Dear Lord, it's such a hectic day With little time to stop and pray For life's been anything but calm Since You called on me to be a mom Running errands, matching socks Building dreams with building blocks Cooking, cleaning, and finding shoes And other stuff that children lose Fitting lids on bottled bugs Wiping tears and giving hugs A stack of last weeks mail to read So where's the quiet time I need? Yet when I steal a minute, Lord Just at the sink or ironing board To ask the blessings of Your grace I see then, in my small one's face That you have blessed me All the while And I stop to kiss That precious smile Happy Mother's Day to You! Until Next Week - Happy Quilting! Regards Jody and Annette
- QBOTMC News - Winter, Fool's Square Block & Chicken Soup
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- Hi , We hope you've had a good week. It's been a bit of a chilly week here, and I fear winter is not far away. I shouldn't really complain, as we don't get snow or anything here, so it's not THAT cold, but it's just that change of season, when you still try to make do - with Autumn-weight clothing, no heater at night etc. I finally caved, and the electric blanket is back on the bed! Just to warm it up before we get in... Of course, my DH and kids can't wait for winter now - all three of them are counting the days until the ski-season starts. I think they have dreams of being ski-bunnies all season....???? ------------------------------------------------------- This week we have an interesting pieced block for you to try. The Fool's Square block is a lovely pieced block, and we're sure you'll be able to add it to your collection now too. Please click the link below to download your copy of this week's block. http://www.quiltblockofthemonthclub.com/download.php?file=fools-square-block.pdf ------------------------------------------------------ * We found a great idea this week to save you from cutting the thread ends when you're chain sewing pieces together. Create a thread saver or thread bunny, which is a scrap piece of fabric that you sew onto the end of your chain patches and you then only need to simply snip between patches, with no long tails of thread. * Try this - Buy 2 of those wedge-shaped rubber doorstops and place one under each corner at the back of your sewing machine. This will elevate the back of your machine slightly and present the sewing surface area to your view much better than the completely flat machine will. ------------------------------------------------------- And 'cause it's cold - I'm going to make this tonight to warm us up.... Chicken Soup Ingredients (serves 4) 4 (about 900g) chicken thigh cutlets, excess fat trimmed 1 large brown onion, halved, finely chopped 1 large carrot, peeled, finely chopped 1 celery stick, trimmed, finely chopped 2 large garlic cloves, finely chopped 2 tbs finely chopped fresh continental parsley stems 6 sprigs fresh thyme, leaves picked 2L (8 cups) water 1/2 tsp whole black peppercorns Sea salt flakes 1/4 cup finely chopped fresh continental parsley, extra Method Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender. Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup. Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately. ----------------------------------------------------- It's Bag Pattern week again this week, so keep an eye out for your newest pattern arriving shortly. Our May issue of our Online Quilt Magazine will also be out in the next day or so, and this is a super-duper bumper issue this month! Until Next Week - Happy Quilting! Regards, Jody and Annette
- QBOTMC News - Shooting Star block, Anzac Biscuits and a Great Template Tip
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- Hi , We hope you've had a good week. Hooray!!! My kids are now happily back at school after the holidays, and still trying to convince me that homework was optional for this week...? I think they forget that I've been to school too, and that I'm aware of all the tricks and excuses.... Today for Australia and New Zealand, is Anzac Day, and many of us have been up at our local Dawn Service this morning. It's always a solemn occasion, but a good one for traditions too. Here, after the dawn service we head off to the local Bowls Club for breakfast, then usually have an extended-family day at home. There's Two-Up played at the pubs, and Anzac Biscuits (cookies) around everywhere. The other tradition is that it's ALWAYS freezing cold here - I don't know why, but I cannot remember being at a Dawn Service where we weren't all rugged up and still cold. Time to get those winter coats aired anyway I guess.... (Besides - cold weather means more piecing of my newest quilt anyway!) --------------------------------------------------------- This week's Block of the Week is a fun pieced Shooting Star Block. Yes - there's a couple of trickier seams, but take your time, be careful and we know you're going to love the results! Please click on the link below to download your new block pattern: http://www.quiltblockofthemonthclub.com/download.php?file=shooting-star-block.pdf --------------------------------------------------------- This week's tip is a good one I recently read in Linda Hahn's New York Beauty Simplified book. I think she had it from someone else too, but it makes great sense to me, and we should have been doing this all along... It's to do with templates. Rather than tracing them out onto template plastic, then trying to label or mark different points on them, Linda's tip was to glue the paper template to the underside of the template plastic (right side facing up so you can see it through the clear plastic), them simply cut out the template from the plastic. Your cutting lines for the template outline are clearly marked and visible, as are any markings you may need on the actual template. Try it - I did and it's great! --------------------------------------------------------- And I had to include this for you today - it's not too late to make some, and they are both quick and VERY YUMMY too! Chewy Anzac Biscuits (Cookies) Ingredients 1 cup rolled oats 1 cup plain flour 2/3 cup brown sugar 2/3 cup desiccated coconut 125g (1/4 pound ?)butter, chopped 2 tablespoons golden syrup 1/2 teaspoon bicarbonate of soda Method Preheat oven to 160°C/140°C fan-forced. Line 3 baking trays with baking paper. Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a saucepan over medium heat. Stir for 2 minutes or until butter has melted. Stir in bicarbonate of soda. Stir butter mixture into oat mixture. Roll level tablespoons of mixture into balls. Place on trays, 5cm apart. Flatten slightly. Bake for 10 to 12 minutes or until light golden (see note). Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve. (For crisp Anzac biscuits, cook for 15 to 16 minutes.) ---------------------------------------------------------- Have a great week! Until Next Week - Happy Quilting! Regards Jody and Annette
- QBOTMC News - Album Block, Chocolate Pots & This Week's Changes...
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- Hi , We hope you've had a good week. As you've heard, it's been an interesting week here, with all sorts of upheavals with our Online Quilt Magazine. I've been in crisis-prevention mode, and I'm hoping that it's all sorted OK now and that we can keep sending out our magazine to our readers. As a member of our Quilt Block of the Month Club, your magazine subscription is now included as another member bonus, and I will send you each new Premium issue as it's published each month. ----------------------------------------------------- This week's block is a lovely pieced chain style block. The Album Block looks a little fiddly, but we're sure you're going to love the results! Please click on the link below to download your block pattern for this week. http://www.quiltblockofthemonthclub.com/download.php?file=album-block.pdf ---------------------------------------------------- I'm running a bit low on tips for this week, but now that I'm speaking from experience, I can definitely recommend NOT undertaking major website upheavals during school holidays! Fortunately or not-really-fortunately, my DH hurt his back this week, so he's been home doing craft with the kids whilst laying flat on the floor.... I came home last night to a full (child) size robot guarding the front door, made from our recycling box goodies, but that's another story...! --------------------------------------------------- I just found this recipe and it's just what I feel like, so I'm going to try this one this afternoon, I think... Chocolate Pots Ingredients (serves 4) 2 egg yolks 1 egg, lightly whisked 1 1/2 tbs plain flour 1 300ml carton thin cream 100ml milk 1 x 200g pkt dark cooking chocolate 2 tsp cocoa powder Method Preheat oven to 220°C. Place the egg yolks and egg in a medium saucepan. Sprinkle over the flour and stir to form a paste. Add the cream and milk, and stir until well combined. Break up the chocolate and add to the cream mixture. Place over medium-high heat and cook, stirring, for 1-2 minutes or until chocolate melts. Pour chocolate mixture evenly into 150ml capacity ovenproof ramekins, cover each with foil. Place ramekins in a roasting pan. Pour enough boiling water into pan to come halfway up sides of ramekins. Bake in preheated oven for 20 minutes or until set on top, but still creamy in centre. Place chocolate pots on a heatproof plate and dust with cocoa powder. ------------------------------------------------------- It's bag pattern week again too, so keep an eye on your Inbox for your newest pattern arriving shortly. Until Next Week - Happy Quilting! Regards Jody and Annette
- Important Changes Afoot….
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- Hi , You know that saying - too much of a good thing, well it looks like we've done it now! I have just had a call from my web guy complaining that when I release the new issue of our Online Quilt Magazine each month, it's making everyone else's websites (that are sharing the same server as us) basically crash. It seems there's too much downloading traffic happening in those few days, and I'm on notice to stop it, or they're going to stop our downloads. I know that many of our Quilt Block of the Month Club Members receive our monthly magazine too, and as you can imagine, I've been in crisis prevention mode this past week, as I have no intention of stopping our Online Quilt Magazine, but I'm not going to be allowed to send out anything other than very small downloadable files from now on. This means I would have to drastically reduce the size of each issue. I'm not happy about that either, as we've put so much effort into putting together a bigger and better issue for you each month, and we still have great plans for our future issues. I've looked at all the alternatives I can think of, and it looks like our best solution will be to publish a couple of different sized Online Quilt Magazines each month. The only way for us to continue to provide you with the jam-packed issues of our Online Quilt Magazine that you're used to now, is for us to pay for special exclusive hosting on a server of our own, so we don't get hit with any of those download restrictions. This is not cheap to do, and because of this, we are going to continue our Bumper-issue Premium Online Quilt Magazine at a nominal charge of $10 for the year. This works out to less than $1 per issue, but will ensure that we can continue to bring you a magazine full of Great Articles, Hints and Tips and Projects that you enjoy each month. I promised that we would always have a Free Online Quilt Magazine, available to everyone who wants it each month, and we will continue with this. Due to these download size restrictions I'm facing however, I will have to reduce the number of pages in our Free Standard Magazine quite substantially. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ HOWEVER - we've always said that our Quilt Block of the Month Club Members get access to everything we have, so included with your Club Membership now, we're going to continue your Premium Online Quilt Magazine Subscription for FREE. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ So this is really just for your information - please don't do anything - don't subscribe again to the magazine, as I will send it out to you automatically every month as part of your QBOTMC membership for no extra cost at all. And when have we ever not included a bonus too? ============================================= Our Online Quilt Magazine Upgrade Bonuses include: Our Brand New Quick-As-A-Charm Table Runner pattern Our Exclusive set of 3 quilted Purse and Pouch patterns - ranging from a cosmetic-sized purse to a Laptop-sized pouch A 20% Discount voucher from our regular contributor The Fat Quarter Shop.com ============================================= Please click on the links below to download your Online Quilt Magazine Upgrade Bonuses: 67 Quilt Tips for Quilters - http://www.quiltblockofthemonthclub.com/download.php?file=67-tips-for-quilters.pdf At Home Among the Gum Trees quilt pattern - http://www.quiltblockofthemonthclub.com/members/download.php?file=at-home-among-the-gum-trees.pdf Quick-as-a-Charm Tablerunner Pattern - http://www.quiltblockofthemonthclub.com/download.php?file=quick-as-a-charm-tablerunner.pdf Set of 3 Purse and Pouch Patterns - http://www.quiltblockofthemonthclub.com/download.php?file=purse-and-pouch-set.pdf Discount Voucher from the Fat Quarter Shop.com - http://www.quiltblockofthemonthclub.com/download.php?file=fat-quarter-shop-voucher.pdf ===================================== With Very Best Regards, Jody and Annette www.QuiltBlockoftheMonthClub.com www.OnlineQuiltMagazine.com
- QBOTMC News - Cat's Tails Block and Chocolate Hot Cross Bun and Butter Pudding
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- Hi , We hope you had a Happy Easter and that you managed to spend some quality time with loved ones. We of course hope too that you managed to find some extra time for your sewing! We've got HEAPS of projects on the go now, and I'm finding I need to use that self-discipline to make sure I finish one (and write up the pattern) before I jump right into another. And speaking of self-discipline... It's time for me to hit the gym again now that I've had a good chocolate fix over Easter. I'm finally going to be a bridesmaid in September (yay!), but there's a few kilos that aren't going to be coming with me, and I have to start doing something about that now... ------------------------------------------------------------- This week I thought it time for a different block for those of you who are more advanced quilters, or those who wanted a more challenging block to try. This week's block is the Cat's Tails Block. There are templates included for those who prefer that way, and I have also attached the Foundation Piecing pattern for this block. This makes things so much more accurate, and if you haven't tried this, then this is a good block to start with! For any tips or how to's on how to foundation piece, just do a quick google search and you'll find all sorts of info and You Tube videos as well. (Let me know if you like this one, and want to try some more foundation pieced blocks.) Please click the link below to download this week's block pattern: Cat's Tails Block ------------------------------------------------------------- My quick tip for foundation piecing this week: I use non-woven, non-fusible interfacing (stabiliser) as my backing, as it's cheap, easily available, see-through (for tracing the pattern) and light, so it doesn't add any bulk to your block, and it's still quite tough where you need it to be. ------------------------------------------------------------- And finally, although I'm resisting, you may want to give this a go (it's the only recipe I found for Easter leftovers...) Chocolate Hot Cross Bun and Butter Pudding Ingredients (serves 6) 6 chocolate hot cross buns (I think the fruit ones would work just as well...) 30g unsalted butter, softened 125g roughly chopped good-quality dark chocolate 1 vanilla bean, split, seeds scraped 600ml thin cream 600ml thickened cream, plus extra to serve (optional) Zest of 1 orange 4 eggs 170g caster sugar 1/4 cup (60ml) brandy (optional) Icing sugar, to dust Method Split the hot cross buns and butter each half. Lay the bases in a 2-litre (8-cup) baking dish, sprinkle with the chopped dark chocolate, then place the bun tops on the bases. Place the vanilla pod and seeds in a saucepan with the creams and zest, and heat over low heat until just simmering. Remove from the heat. Beat the eggs, sugar and brandy until just combined, then pour into the warm cream, stirring continuously. Strain the custard evenly over the buns and set the pudding aside for 30 minutes for the buns to soak up some of the custard. (The pudding can be prepared to this stage several hours in advance and refrigerated - just bring to room temperature before baking.) When ready to cook, preheat the oven to 170°C. Place the pudding dish in a large roasting pan and pour enough boiling water into the roasting pan to come halfway up the sides of the pudding dish. Place in the oven for about 45 minutes or until the custard is set. Dust with icing sugar and serve with extra cream if desired. -------------------------------------------------------------- Until Next Week - Happy Quilting! Regards Jody and Annette
- QBOTMC News - Kaleidoscope Block, Easter Recipes and My New Treasure...
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- Hi , We hope you've had a great week. And we hope you all received your copy of our Online Quilt Magazine this last week as well, as we had a really cute Easter-inspired table runner pattern in there too. If you missed it, go to www.OnlineQuiltMagazine.com to register for your copy. I've lost count of how many weeks I'm up to now, but my favourite old sewing machine is still off (hopefully) being fixed. Apparently I killed the foot pedal (too much use???) and it seems to be taking a while to find a replacement. Wish it would come home soon..... :( I have to confess though - I was obviously missing my old one so much, that this week I bought an even older one! Yep - I now have 3 generations of Singer machines. I found a good old one from 1927 with the lotus design on it, in its original table. It's not working as it needs a new belt, but it used to be good apparently, so who knows - I might just have to get it fixed too! I fear I've started another machine obsession though - as I'm still looking at others online.... Well Easter is officially only a matter of days away now, and if you're about to have grandkids or kids on holidays (like me), I hope you're prepared. I have chocolate on hand, activity books and other activities in mind, and three new-ish chickens in the garden for them to talk to. Just have to negotiate with my DH now to see who get to work when.... --------------------------------------------------------------------------- This week's block is not an Easter one! Instead we have the lovely Kaleidoscope Block which you should try if you haven't before. Whilst this looks good as a repeated block, it really comes into it's own as a 'stack and whack' block with different fabrics and a little fussy cutting. Please click on the link below to download your copy of this week's pattern. Kaleidoscope Block --------------------------------------------------------------------------- I found these two recipes and might try them with my kids - how can you go wrong with chocolate mess? Easter Nests Ingredients 200g milk chocolate 200g dark chocolate 100g shredded coconut 40 coloured candy-coated Easter eggs Method Break up all the chocolate and place it in a bowl over a pan of simmering water (don't let bowl touch water) until chocolate has melted. Set aside to cool slightly. Add the coconut and stir to combine. On a large sheet of baking paper, create chocolate nests about 7cm in diameter. Use the back of a metal spoon to make a small dent in the centre of each nest, where eggs will sit. Cool completely, then refrigerate for 30 minutes or until firm. Just before serving, fill nests with eggs. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Easter Layered Cake Ingredients (serves 8) 350g unsalted butter, softened 350g caster sugar 6 eggs 350g self-raising flour, sifted 1/4 tsp pink food colouring 1 tsp ground cinnamon 2 tbs cocoa powder Icing 500g cream cheese 180g unsalted butter 300g (2 cups) pure icing sugar, sifted 1 tsp vanilla extract 8-10 small chocolate eggs, to decorate Method Preheat oven to 180°C. Grease and line the base of two 22cm round cake pans with baking paper. Place butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating after each addition until just combined. Fold in the flour with a large metal spoon and divide the mixture evenly between 2 bowls. Add the pink food colouring to one bowl, and the cinnamon and cocoa to the other. Stir each to combine. Place the pink mixture in one pan and the chocolate mixture in the other, spreading each mixture evenly. Bake on same shelf in the oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly, then turn out onto a wire rack to cool. Meanwhile, to make the icing, place the cream cheese, butter, icing sugar and vanilla in a medium bowl and use an electric hand beater to beat until smooth. Halve the cakes horizontally by using a sharp knife to slice through centre of each cake. Spread 3 tablespoons of icing on one cake half and place a different coloured half on top. Spread with another 3 tablespoons of icing, then repeat the process. Use the remaining icing to completely cover the cake. Use a fork to make zigzag lines over the surface of the icing. Decorate perimeter of cake with eggs. --------------------------------------------------------------- And the only tip I have for you this week is to take some time off if you can, enjoy friends and family, stay safe, keep quilting and eat more chocolate! Until Next Week - Happy Quilting! Regards Jody and Annette
- QBOTMC News - Rolling Star Block, Homemade Easter Eggs & Quick Easter Bags
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- Hi , We hope it's been a good week for you again this week. With Easter now only just around the corner, I can't believe we're a quarter of the way through the year already. I'm not quite sure where the start of this year has gone, but I know something's happened, as the kids are about to be on School Holidays - again! I guess it's time to start thinking about some fun holiday projects that we can do together... Might even try some quilt-making again with them... --------------------------------------------------- As I haven't yet fully succumbed to Easter, this week's Block is not themed at all. It's the rolling Star Block, and is a really lovely pieced 8-point star that I think you'll like. Please click on the link below to download the pattern for this one: http://www.quiltblockofthemonthclub.com/download.php?file=rolling-star-block.pdf -------------------------------------------------- Didn't say I wasn't THINKING about Easter though.... Home Made Rocky Road Easter Eggs (These are half eggs filled with home made rocky road) I made these last year and they were such a hit, I'm going to do some again this week. You will need: Half egg Easter Egg chocolate moulds. (Approx length 5 inches, but this whole recipe is a bit approximate, so alter it to suit as you need to.) Milk or Dark chocolate - block or buds for melting is fine. You will need approx. 200g (1lb) chocolate for each egg. Pink and white marshmallows Pink/red jube lollies/sweets To make: Melt your chocolate in a double boiler or in the microwave. If using the microwave, just do quick 20-30 second bursts and stir well in between, so you don't burn the chocolate. Approx half fill the mould with chocolate and smooth some up the sides of the mould as well. As you need to make quite a thick egg base to hold the rocky road in the middle, you will need to be reasonably generous with the chocolate at this point. Either buy another set of half egg moulds in a smaller size, or make your own smaller egg shape (scrunch up layers of tin foil until you get the right sized 'egg shape' then cover with a layer of plastic clingwrap so it's easier to pull out when set), so that you can push the smaller shape into the chocolate in the larger egg to force it up the sides of the mould. Leave the middle mould in place, and put in the fridge to set. When your egg shell is set, take out the inner mould and arrange cut chunks of marshmallow and chopped lollies piled up in the centre hollow. Drizzle over the rest of your melted chocolate and set in the fridge again to finish. You can put whatever filling you like in your eggs. You may like to add some nuts, shredded coconut, glace cherries, or even honeycomb. I have made a couple with chunks of fudge in the middle that worked out REALLY well too! Get creative, look for chocolate on special at this time of year in the supermarkets, and make some gourmet eggs for your friends and family. -------------------------------------------------------- Finally, if you want to dress up your homemade eggs a bit, why not try a quick little fabric bag to put them in? This would be a great carry bag for easter bunny eggs too for children or grandkids... Using a large circular dinner (or serving) plate, trace and cut out a circle of fabric in your chosen colour. (You may choose a bright plain colour that you can decorate after, or try polkadot or striped fabric instead). Either hem the edge, or cut a second circle, put right sides together and sew around the edge, leaving a small gap to turn right sides out, then finish sewing by hand. When you have neatened the edges, sew buttonholes spaced evenly around the outer edge (approx 2 inches apart). Thread through a cord and tie the ends to make a drawstring handle for the bag. Decorate as you wish - try thick rick-rack sewn on, and beads or buttons, or leave plain and enjoy the bag as is. I'm off to find some chocolate... Until Next Week - Happy Quilting! Regards Jody and Annette
- QBOTMC News - Sewing Machine Maintenance, Steeplechase Block & Hot Cross Muffins
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- Hi , We hope you've had a wonderful week. After putting it off for a very LONG time, this week I finally made the effort to have my sewing machine serviced. It's just a 50 year old Singer, but it's solid, easy to manage and best of all - sews through anything! I have to confess that I do have another newer Singer machine too, but it's been living in its box for a while now... I know it's slack, but there's currently only room for one machine out at a time, and I just didn't bother changing whilst my old one was chugging along fine. The foot pedal basically stopped working ( I hope I haven't killed it!), and it's been gone for over a week now. I'm proud to report that I have the new one out now, and I've discovered all sorts of cool new 'whizz-bang' thingamajig gadgets that I have been living without all this time. I've got a needle threader and thread cutter on this machine, a see-through bobbin cover, an easy to wind bobbin system, and over 90 stitches ( as opposed to straight and zig zag)! I realise this is standard now, but it's been exciting for me. This new machine is going to be fab for quilting and piecing quilts and I've done a couple of small ones to try it out already. Where it comes unstuck though is that it's not so good for bags - I can't lift the foot up high enough to get through some thick layers very easily, and as it's plastic, I don't feel so comfortable just shoving stuff through like I'm used to. Hurry up and come back to me favourite old machine, even though I'm not ready to put the new one away again. Such a dilemma - just trying to figure out now how to evict my DH from his half of the sewing room/office, so I can put a machine on his desk and keep both machines out..... -------------------------------------------------------- This week we have a fun variation on the classic Drunkard's Path block for you to try. This is called the Steeplechase Block, and you can download your copy of this block pattern by clicking the link below. http://www.quiltblockofthemonthclub.com/download.php?file=steeplechase-block.pdf -------------------------------------------------------- And I thought this in keeping for today... Basic Machine Maintenance tips: ( from the Burdastyle website) Change your needles often. This is one of the easiest ways to keep your machine working properly (not to mention keep your fabric from becoming ruined). A good rule of thumb is to change your needle after 8-10 hours of sewing or if it has become damaged. Clean your machine after each project. Even if you're not working with a particularly 'messy' fabric, small particles of lint can still work their way throughout your machine. Use a small brush to clean areas such as feed dogs (removing the face plate will help in cleaning thoroughly) and bobbin case. Compressed air can be used to clean areas such as tension disks, but never blow into your machine - the moisture from your breath can cause the metal in your sewing machine to rust or corrode. Oil your machine as recommended by your manual (some machines are self-lubricating and will not need oiling). Use small drops and only oil designed for sewing machines. Some machines are self-lubricating and will not need oil Tighten loose screws. Keep your machine covered when not in use. This will prevent dust, hair, lint from entering your machine. Have your machine serviced by a professional every two years. Not only will they thoroughly clean your machine, they will check for loose or broken parts, adjust the timing (if necessary) and keep your machine running smoothly for years! ------------------------------------------------------ I finally gave in this week too, and bought my first pack of Hot Cross Buns. I have since found this recipe and might try it out for next week... Hot Cross Muffins Ingredients 135g dried cranberries 1 cup (150g) currants 2 1/2 cups (375g) self-raising flour 1/2 tsp bicarbonate of soda 2 tsp ground cinnamon 1/2 tsp ground nutmeg 2/3 cup (165ml) sunflower oil 1 cup (250ml) buttermilk 2 eggs 200g caster sugar, plus extra 2 tbs 80g icing sugar 1 tsp lemon juice Method Preheat oven to 200°C. Grease a 12-hole muffin tray and line with paper cases. Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel. Sift the flour, soda and spices into a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the fruit. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack. Meanwhile, place the extra 2 tbs sugar in a pan with 2 tbs water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins. Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve. Yum!! Until Next Week - Happy Quilting! Regards, Jody and Annette