Wire Hanger Cover

I’ve had a problem for years of wire hangers alternately fighting each other and multiplying in my closet.  Twenty-five years ago a friend made strong, non-violent hangers by combining three of them and then using some kind of crochet stitch to make a cover.  I’m still using these hangers but could never find the pattern and really don’t want to crochet.  I was hoping to find a sewing pattern for covering multiple hangers but only turned up patterns for covering plastic  or wooden hangers.  I tried a few ideas and came up with a way to simultaneously reduce the quantity of wire hangers and the quantity of fabric scraps.

You will need for each set:

• 3 wire hangers of the same general size and shape
• Masking tape
• Transparent tape
• One inch wide strip of ribbon or fabric
• Two pieces of fabric approximately 9-1/2″ x 18″ each

Take one of the three matching hangers and place on a piece of tissue paper.  Trace on the outside of the hanger, leaving a space where the handle comes down.  Draw another line 1/2″ from the outside of the first line.  At the space add a tab about 1/2″ long.  Draw a line along the bottom about 3″  from the bottom edge of the hanger.

Put the three hangers together and tape at various spots with masking tape, being especially careful to cover the tips of the wire handles.

Wrap the handles with ribbon or fabric.  Fabric should be cut into strips with pinking shears to avoid fraying.  Start with covering the handle tips and then wrap the ribbon/fabric around the handle down to the base of the handle.  Tie and then secure with clear tape.  A bow or other embellisment could be added after the cover is on the hanger.

Place two pieces of 9-1/2″ x 18″ fabric right sides together and pin the tissue pattern to it.  Cut the fabric and sew around the sides using 1/4″ seams and leaving the tab area open.

Turn under bottom edge of fabric 1/4″ twice and stitch hem.  Turn cover and press, leaving the tabs on the inside of the cover.

Place the cover over the taped three hangers and add a bow or other embellishment if desired.

This pattern is good for using up small remnants of fabric but can also be used on old knit tops, T-shirts, flannel shirts, etc., which offer a nice soft base for your clothes.

I made up 15 of these hanger sets in all kinds of fabric, greatly reducing my stash of hangers, fabric scrap and old clothes – also reducing my frustration at ill-behaving wire hangers.

Rustic Pear Tart with Butterscotch Sauce

This is one of our favorite Sunday dinner desserts.  I have a note in my recipe binder, “Used this dessert to salvage an otherwise mediocre meal”, and it’s been used for many years since then to either salvage or complement a meal.

RUSTIC PEAR TART

• 3 medium ripe, firm pears (I’ve had good luck with Bosc, D’Anjou and Bartlett)
• 6 Tblsp. chocolate chips (I like Ghiradelli milk chocolate)
• Pastry for a single 9″ pie

Preheat oven to 375 degrees F

Peel pears, cut each one in half and make a one-inch hollow in the center, being careful not to cut all the way through.  Cut a sliver off the bottom so the pear half will balance well.

Divide the pastry into six portions.

Roll each portion approximately 6″ in diameter.  Place a prepared pear on each circle.  Place 1 Tblsp. of chocolate chips in the hollow of each pear.

Wrap the dough up and around the pear and press to seal.  Place tarts on an ungreased baking sheet.

Bake @ 375 degrees F for approximately 45 minutes until pears are done and tarts are golden brown.  Remove to rack to cool.

RICH BUTTERSCOTCH SAUCE

• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2/3 cup undiluted evaporated milk
• 1/4 cup butter
• 1 tsp. vanilla

Place brown sugar, granulated sugar, milk and butter in a medium saucepan and bring to a boil over medium high heat.  Continue to cook for 5 minutes.  Add vanilla.

Serve the tart warm or room temperature with a pitcher of sauce to pour over.  Delicious.

Favorite Banana Cake

I found the recipe for this cake  in a magazine in 1986 and the cake became a family favorite.   I have a note in my recipe binder, “Excellent.  Won Blue Ribbon at Hamilton County Fair (Cincinnati).  Took to work and Matt (my boss) said it was an ‘exceptionally good cake’ – about the best anyone could get from him.”

FAVORITE BANANA CAKE

• 1 cup plus 2 Tblsp. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup shortening (Crisco)
• 3/4 cup granulated sugar
• 1 egg
• 1/4 tsp. vanilla
• 1/2 tsp. banana extract (actually, banana flavoring)
• 1/2 cup buttermilk*
• 1/2 cup mashed banana

*A substitute for buttermilk:  Place 1 Tblsp. of white vinegar in a liquid measuring cup.  Fill with milk to the 1/2 cup line.  Allow to stand for 5 minutes before using.

Grease and flour an 8″ cake pan.

Preheat oven to 350 degrees F.

In a medium bowl combine flour, baking soda, baking powder and salt.  Set aside.

In a small bowl combine mashed banana and milk.  Set aside.

In large bowl of mixer, cream shortening and sugar.  Add the egg and beat in the vanilla and banana extracts.

Add the dry ingredients alternately with the banana mixture, beginning and ending with dry ingredients – beat well after each addition.

Pour into prepared pan and bake @ 350 degrees  F for 30-35 minutes until toothpick inserted in center comes out clean.  Cool completely in pan on a wire rack.

Frost with Banana Cream Cheese Frosting:

BANANA CREAM CHEESE FROSTING

• 3 oz. cream cheese
• 3 oz. butter
• Approx. 2 cups  confectioners’ sugar
• 1/2 tsp. banana extract (flavoring)

In mixer bowl cream butter and cream cheese.  Add extract and then add confectioners’ sugar a small amount at a time, beating until smooth and of spreading consistency.

Yield:  6 pieces of delicious cake.