Thursday, June 19, 2014

Sash As You Go


I am making some headway with the UFO's I happened on a week or so ago.  I think I had planned to make a baby quilt with these blocks, but after laying the blocks out, I decided it would be too large for a baby quilt.  Actually, there were enough blocks to make two baby quilts.  This blog is dedicated to how I sashed these sweet blocks.  But before I begin talking about sashing this quilt, I am going to talk a little bit about self sashing.  Self sashing is not a real quilting term, I just made it up.  It's what I call it when you add sashing as part of your quilt block.  When I made my Tulip Quilt Pattern, I self sashed it.

The directions for the quilt give you a block that looks like this.  The sashing is included in the pattern of the quilt block.  You can see it here on the right side and the top.



When the sashing is part of the block, you don't have to sew all of those pesky sashing strips.  You only sew two sashing strips, one for the left side and one for the bottom.  

So, that is self sashing and sash as you go is quite similar.  Sash as you go is another one of my made-up terms.  Since my blocks were already made, I couldn't sew the sashing as I made the block.  Instead, I sewed the sashing to each block and then sewed the blocks together.

I sewed a 2-1/2" strip to the bottom of every block.
Then I sewed a 2-1/2" square to the end of my remaining 2-1/2" strips.  I sewed these strips to the left side of each block.  I had 24 blocks that looked like this.
When you sew the blocks together, they are sashed!

When you have finished sewing your top, you just have to piece two strips, one for the top and one for the side to finish your sashing.
And, you know, if you add a strip of sashing to the un-sashed side of each set of blocks before you sew the strips of blocks together, you only have to make one sashing strip for the top.











Monday, June 16, 2014

Rhubarb Bars

If you love sweet, rich desserts, this is the recipe for your.  Thank you Marlene for sharing Jeanette's recipe for rhubarb bars.
Chop your rhubarb into small pieces.  This is what 5 cups looks like.
When you mix your softened butter and flour, it will look like this.
I put little mounds around the pan so it's easier to press it into all areas of the pan.  It's a pretty soft dough so it presses pretty easily.
I like to press a little dough up the sides of the pan, just because.
The white ingredients for the filling.
When they are all mixed together, fold in the rhubarb
After 10 minutes in the oven, your flakey crust will be ready to be filled.
Then back in the oven it will go for 40-45 minutes.
When it's baked it looks like this.
Let it cool completely before frosting the bars.
Mix the frosting with the electric mixer but fold in the whipped cream.

Rhubarb Bars

Ingredients

2-1/4 cups flour-divided
1 cup butter
2-1/2  cups sugar- divided
1/4 cup flour
1 cup milk
3 eggs
5 cups of rhubarb, about 12 stocks.
8 oz cream cheese
1 tsp vanilla
1 cup whipped cream

Preheat oven to 350F
For the crust
Mix together until soft-
2 cups flour
1 cup softened butter
Press into a 13" X 9" pan.  Bake for 10 minutes.

While the crust is baking mix together:
2 cups sugar
1/4 cup flour
1 cup milk
3 eggs
Add-
 rhubarb

Pour into warm crust in baking dish and bake until set, about 40 minutes.

Frosting:
beat together
cream cheese
1/2 c sugar
1 tsp vanilla
Fold in
1 c whipped cream

Frost the bars when they cool.


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Saturday, June 14, 2014

Muskeg Flowers in June


A walk through the muskeg on a warm sunny day is a treat for the senses with all of the lovely colors and smells of the blooming landscape.

Shooting Star 

Bog Laurel



 
Hudson Bay Tea

 Dogwood
Star Flower
 Skunk Cabbage


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Thursday, June 12, 2014

Lost and Found UFO's


I was looking for some fabric to make a quilt and in my digging for just the right fabrics, I found a forgotten project box with a few unfinished projects.  I pulled the forgotten projects out and decided it was time to finish them.
This is the remainder of a Layer Cake I used to make a different quilt.  I vaguely remember making these blocks with the leftovers when the other quilt was done.  I got to work, sewing these blocks onto a quilt top.  After I was finished, I remembered that there was a particular way to sew these blocks into rows and I hadn't done it right.  Oh well, I liked this way.
The top little small so I found a few pieces of fabric that would work borders and then I went to the fabric store where I had purchased the Layer Cake and they actually had some yardage left.  
This was the second UFO in the box.  The entire piece was done and I had enough blocks to make one more row so I sewed them together and made a small lap top.  I will need to put a border on this.
The hidden box also contained this stack of blocks.

And these left over blocks from my Tulip Quilt.  I think they will make a fun Spring table runner.  If I finish it now, it will be ready next Spring.  My goal is to finish these projects by the end of June....


Monday, June 9, 2014

Rhubarb Crisp

Rhubarb has been around for a long, long time.  There is evidence that it was cultivated in China as long ago as 2700BC.  Rhubarb was introduced to Massachusetts farmers by a Maine Farmer at the beginning of the 19th century.  Rhubarb became very popular and by 1822, was produced for sale in this country.  The rhubarb I grow in my garden in Alaska  probably came from Russia with the fur traders back in the 18th century.

 My rhubarb is thriving this year, for the first time.  I am not sure why it is doing better than normal but I am happy about it because I love to eat the yummy red stalks.
 The green leaves are quite poisonous so they must be discarded before you do anything with the rhubarb.

Rhubarb crisp is a delicious treat, enjoyed by many in the Spring.
I have the perfect-easy recipe for Rhubarb Crisp.
 For this recipe you will need a few stocks of rhubarb.
After cutting the leaves off, wash the stalks.
 Slice the stalks into small pieces.
 Disguard the bulbous red ends.
 You can mix your rhubarb and sugar right in your 9" X 9"  pan.
 You mix the topping with the electric mixer....easy.
 Then you put the topping on top of the rhubarb and sugar and bake.
Top with a dollop of ice cream and you have a lovely dessert.

Rhubarb Crisp

2-1/2 Cups Sliced Rhubarb
1-1/2 Tbs. Flour
1/2 C Brown Sugar

1/2 Cup Oatmeal
3/4 Cup Flour
1/2 Cup Sugar
1/2 Cup Butter
1/2 tsp Cinnamon

Preheat the oven to 350F.
Mix the first 3 ingredients together in a 9"X 9" baking pan.
Mix the remaining ingredients in your electric mixer.  Spread on top of the rhubarb mixture in the pan.  Bake for 45 minutes or until the top is browned.  Let cool before cutting.

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