Springtime Mantel and Cushion Cover

Desert Sky Quilts has a great quilting blog which includes tutorials for some blocks she designed.  I liked her Indestructible Star and tried it using her instructions for a 12-1/2 inch unfinished block.  I added a border and ruffles to make a nice cushion cover.

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http://desertskyquilts.livejournal.com/
)

I thought this would be a good pattern to use with scraps for a springtime mantel cover.  For this cover I reduced the blocks to 6-1/2 inches.

For the length I wanted, I made 5 blocks using scraps of a different coordinating color for each.

I added setting and corner triangles along with a border and a plain piece of fabric for the top of the mantel.

I didn’t want to use batting and placed the backing right sides together with the block portion and sewed around the edges, leaving an opening on the back edge.  The piece was turned and pressed, then I used a minimum amount of machine stitching to hold the back and front together and top stitched around the edge.

I like the cover very much – cheerful and spring-like.

This cover measures 19-1/2 x 43-1/2 inches.

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Banana Peach Bars

I first made this bar cookie in 1996,  adapted from a recipe in a Pillsbury Classic cookbook.  It’s very good, not too rich and stays moist for several days.

• 1 egg
• 1/2 cup light brown sugar
• 1/2 cup peach preserves (I used my homemade preserves)*
• 1/2 cup mashed banana (one medium)
• 1/2 tsp. vanilla
• 1/4 cup margarine, melted
• 1/2 cup plus 2 Tblsp. all-purpose flour
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chopped walnuts

Preheat oven to 350 degrees F.  Grease a 9×9 pan.

No electric mixer needed – in a medium bowl whisk the egg, then stir in  brown sugar, peach preserves, mashed banana, melted margarine and vanilla.

In a separate small bowl, whisk together the flour, baking powder, baking soda and salt.  Stir into the banana mixture just until the dry ingredients are incorporated.  Stir in chopped nuts.

Pour into a greased 9×9 pan.  Bake @ 350 degrees F for approximately 30 minutes until cake tests done when a tester is inserted in the center.

Cool in the pan on a wire rack.

Cut into 8 bars.

*Missouri Peach Preserves

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Civil War Quilt – Block 13 – Little Blue Basket

This is block #13 in the Civil War Block-of-the-week series offered by Barbara Brackman.  It is called Little Blue Basket. Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/03/13-little-blue-basket.html

For new quilters, this is the way I assembled the block.  I cut and sewed the half-square triangles differently.

Half-square triangles:  Use the Wonder Cut Ruler or the following procedure:

• Cut 5 medium blue squares and 4 dark squares 2-1/2 x 2-1/2 inches.
• Place medium blue square right sides together with dark square.  Press a crease or draw a line down the center of the square, point to point.  Stitch 1/4 inch on each side of the crease/line.

• Cut on crease/line to make 2 half-square triangles.  Press toward dark fabric and trim tails.  Piece should measure 2-1/8 x 2-1/8 inches.
• Repeat with two more sets of squares to make a total of 6 half-square triangles.
• With the 2 remaining medium blue squares, cut on the diagonal to make 4 triangles.
• With the 1 remaining dark square, cut on the diagonal to make 2 triangles.
• Place pieces on mat in proper order.
• Sew the three vertical rows together, alternating pressing joining seams up or down so that seams will interlock.

• Sew the end triangles onto rows 1 and 3.
• Trim tails and join vertical rows 1, 2 and 3.
• Sew dark triangle to rectangles, pressing so that seams will interlock when sewn to basket piece.
• Sew rectangles to basket piece at either side.
• Sew triangle A to top of basket.
• Sew triangle C to bottom of basket.

• Piece should measure 8-1/2 x 8-1/2 inches

See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilts.

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Honey Nut Bars–Low Fat

This is a nice reduced-fat bar cookie that I found on All Recipes.  My daughters and I enjoy the strong honey flavor in these cookies.

HONEY NUT BARS

• 2 Tblsp. butter
• 1/2 cup honey
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/2 cup chopped toasted walnuts
• 1/2 cup dates, pitted and chopped
• Confectioners’ sugar for topping

Preheat oven to 350 degrees F.  Butter an 8″ square cake pan.

In a medium microwave-safe bowl, melt the butter.  Add the honey and eggs and whisk well.  Mix together the flour, baking powder and salt – blend with the honey/egg mixture.  Stir in the walnuts and dates.  Spread batter in prepared pan.

Bake for 25 minutes @ 350 degrees F until light brown.  Let cool on a rack for 5-10 minutes.  With a sieve, sprinkle confectioners’ sugar over the top.

When cool, cut into bars.

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Civil War Doily/Collar Wall Hanging

Earlier, I posted about making holders for my grandmother’s doilies.  I liked the way these turned out and wanted to make a wall hanging that would serve to display two heirloom-quality crocheted and tatted pieces my oldest daughter made.  I didn’t want to damage the delicate needlework, so I made a pocket to display a doily…

and used a tatted collar to form a frame.

I used two fat quarters (18×22 each) to make the front, pocket and backing, plus a piece of low loft batting.   Coordinating binding was cut on the bias.

I scanned a photo of my daughter taken in Gettysburg in a Civil War era pose and printed it on an inkjet fabric sheet.  The picture was then appliquéd in the oval frame formed by the tatted collar.

I added a vintage buckle as a hanger and a large vintage button on the collar.

Since the collar was basted with large stitches that traveled underneath the front fabric, it will be easy to remove if necessary, and the doily is tucked into the pocket, allowing easy removal with no damage to either piece.

The piece finished at 11-½” x 16-½” oval.  This will be a nice wall hanging to display during the Sesquicentennial of the Civil War.

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Blender Chocolate Mousse

I found this recipe in 1989 in a magazine and have taken this long to get around to trying it.  I needed to make a dessert quickly before heading out on an errand and this fit the bill.  It took minutes to make and is chilling in the refrigerator, ready for supper when I get home.

BLENDER CHOCOLATE MOUSSE

• 1 cup evaporated milk, undiluted, scalded*
• 6 oz. chocolate chips (one heaping cup)
• 1 Tblsp. granulated sugar
• 1 tsp. vanilla

The reason for heating the milk is to melt the chocolate chips, so heating until almost boiling in a pan or heating until very hot in the microwave will work.  If heating in a pan, stir constantly to keep film from forming and to keep the mixture from sticking to the bottom of the pan.

Place in a blender the chocolate chips, sugar and vanilla.  Pour the scalded milk into the blender and blend until mixture is smooth.

Pour into four dessert dishes.

Cover and chill for several hours.  Serve with whipped cream or topping.

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Civil War Quilt – Block 12 – Louisiana

This is block #12 in the Civil War block-of-the-week series offered by Barbara Brackman.  It is called Louisiana. Go to Barbara’s blog to get the pattern and to see the story and pictures related to the block.

http://civilwarquilts.blogspot.com/2011/03/12-louisiana.html

The flying geese are always a little tricky but generally, this is an easy block with no difficult measurements.  For new quilters, this is the way I assembled the block.  Use 1/4 inch seams throughout.

• Cut out the pieces per Barbara’s instructions and lay out the pieces in the proper order on a mat.
• Sew each of the flying geese sections.  Place B triangle on C triangle so that B is flush with the long side of C and there is a 1/4 inch tail on the other side.  Stitch.

• Press away from the center and place the remaining B triangle so that bottom is flush with the long side of C and the two tails cross at the top.  Stitch.

• Press and trim tails.  There should be 1/4 inch of B fabric above the point of C.  Piece should measure 2-1/2 inches x 4-1/2 inches.
• Repeat with 3 remaining flying geese sections.
• Place pieces in proper order and sew rectangles to flying geese sections, forming 4 sections.  Each section should measure 4-1/2 x 4-1/2 inches.

• Join sections to form row 1 and 2.  Join rows 1 and 2.  Press joining seams open for a smoother center.  Block should measure 8-1/2 x 8-1/2 inches.

See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilt.

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Irish Brown Soda Bread and Colcannon

I have a very slim Irish line in my ancestry, but I married a man who was was fiercely proud of his Irish lineage.  Frank used to take off work on St. Patrick’s Day so he could grab his green derby and head for the nearest pub to spend the day.  One St. Patrick’s Day, he showed up on the evening news coverage at Hap’s Irish Pub with his derby slightly askew,  surrounded by his cronies, waving a big mug of beer and bellowing out, “When Irish Eyes are Smiling”.  His mother said, “Jesus, Joseph and Mary, I’m mortified to death” that her friends saw him in such a state, but this is the woman who was doing the Irish jig for her grandchildren well into her 80s and who said her grandmother washed her clothes on the banks of the river Shannon.

So, I raised four mostly-Irish children and celebrate St. Pat each year with some Irish food.  My oldest daughter was in an Irish dance group and I loved going to the competitions and the annual Feis.  In 1990, they had a food competition and I entered the Scone, Soda Bread and Brown Soda Bread contests.  I won a first-place gold medal in each of the divisions.  I was particularly pleased because the judges were some visitors from Ireland.

IRISH BROWN SODA BREAD

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 Tblsp. dark brown sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 Tblsp. softened butter
• 3/4  cup raisins
• 1 cup buttermilk

Preheat oven to 375 degrees F

Lightly grease a flat baking pan

In a large bowl, sift together the flour, brown sugar, baking powder, baking soda and salt.  Cut in the softened butter until mixture looks like fine crumbs.  Add raisins.

Add buttermilk, mixing with a fork until dry ingredients are absorbed.  Turn out onto a lightly floured board and knead gently until smooth, adding flour as needed (about 1/2 cup).  Dough will still be slightly sticky.  Shape into a ball and place on the greased baking pan, forming  into a 7 x 1-1/2 inch circle.  Press a large floured knife into the center of the loaf almost through to the bottom.  Repeat at right angles to divide the loaf into quarters.

Bake @ 375 degrees F for 30-40 minutes until top is golden and loaf sounds hollow when tapped.  Remove to wire rack to cool.  Brush top with melted butter.

Makes one loaf.  From a cookbook published by the Cincinnati Hoxworth Center called Adventures in a Culinary Vein.

The recipe for Colcannon comes from a cookbook my daughter brought back from Ireland, A Taste of Ireland by Theodora Fitzgibbon.  I adapted the recipe by using half of the butter and cream it called for.  Having tasted Ireland’s wonderful butter and cream, I can only imagine how rich the original dish is.  My family likes this version with a little less fat.

COLCANNON

• 4 cups shredded cabbage
• 6 medium potatoes, peeled and quartered
• 2 green onions with tops
• 1/2 cup cream
• 1 tsp. salt, divided
• Grindings of black pepper
• Pinch of mace
• 1/4 cup butter, divided

Cook cabbage until tender.  I like to steam it for approximately 20 minutes.

Cover potatoes with cold water and cook on medium high heat for 20-30 minutes until potatoes are done, then drain.

While potatoes are cooking, cut up the green onions in small pieces.

Place in a small saucepan and cover with cream (about 1/4 cup).   Simmer on low until onion is soft.

Beat drained potatoes with 1/2 tsp. salt, grating of black pepper, mace, 2 Tblsp. butter and green onions with cream.  Add additional cream to get desired consistency (about 1/4 cup).

Place cooked cabbage in a large pot, add 1/2 tsp salt, grating of black pepper.   Add the mashed, seasoned potatoes.

Mix well and turn into a large serving bowl.  Make a well in the center and place 2 Tblsp. butter in the cavity.

Serve piping hot.

I started making this dish in 1993.  The cookbook suggests frying leftovers like potato pancakes in bacon fat or butter.  I haven’t tried this because we never seem to have leftovers.

HAPPY ST PATRICK’S DAY.

P.S.  I came out to the kitchen this morning to find two handmade gifts from my daughter.

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Withrow’s Date Pudding

From 1946 to 1950, I attended Withrow High School, at that time a prestigious school with a beautiful campus in Cincinnati’s Hyde Park.  I traveled by streetcar from our home in the not-so-prestigious area called the East End to this beautiful place which also had an enormous cafeteria with an extensive lunch menu.  I tried dishes here that were brand-new to me.  One of my favorites was a dessert called Date Pudding.  I loved the gooey pudding with crunchy walnuts and a dab of whipped cream (well before the era of Cool Whip).

After I left Withrow, I tried date pudding at restaurants without finding one that was similar to the cafeteria version.  When I started cooking, I tried out a lot of recipes and found some good ones, but not quite the right one.  Then, I found this one in 1989 (not sure where it turned up) and it was what I was looking for.  In my recipe binder I have a note, “2/25/89 – excellent.  Like Withrow H.S.’s in late 1940s.”

WITHROW’S DATE PUDDING

• 1-1/2 cups light brown sugar
• 1-1/2 cups hot water
• 2 Tblsp. butter

Place the sugar, water and butter in a medium saucepan and heat to boiling.  Remove from heat and let cool while preparing the rest of the dessert.

• 1 cup flour
• 1 cup light brown sugar
• 1/2 tsp. salt
• 1 Tblsp. baking powder
• 1 cup coarsely chopped dates
• 1 cup coarsely chopped walnuts
• 1/2 cup milk
• 1 tsp. vanilla

Preheat oven to 350 degrees F

In a 9×9 baking dish mix together the flour, brown sugar, salt and baking powder.  Stir in the chopped dates and nuts….

….then the milk and vanilla.

Mix together just until all of the dry ingredients are absorbed.  Spread out evenly in the baking dish.

Pour the warm syrup over the top and set baking dish on a large pan to catch spills.

Bake @ 350 degrees F for 35 minutes.  Cool on a wire rack.

Serve warm with a little of the sauce from the bottom of the baking dish and a bit of whipped cream or topping.

This is also good at room temperature.  It is very rich – small servings are advised.

Makes 12 servings.

I eat a few bites and I’m transported back to Withrow’s noisy, crowded cafeteria and a special lunchtime treat.

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Civil War Quilt – Block 11 – London Square

This is block #11 in the Civil War block-of-the-week series offered by Barbara Brackman.  It is called London Square. Go to Barbara’s blog to get the pattern and to see the story and pictures related to the block.  I used a different procedure for cutting and sewing the half-square triangles B.

http://civilwarquilts.blogspot.com/2011/03/11-london-square.html

The only tricky thing about this block is keeping the pieces in order in the center section.  For new quilters, this is the way I assembled the block.  Use 1/4 inch seams throughout.

• You will need four half-square triangles.  Cut 2 dark and 2 light pieces of fabric 2-7/8 x 2-7/8 inches.  Draw a line down the center from point to point on the light squares, place on top of the dark squares, right sides together, and stitch 1/4 inch from the drawn line on each side.

• Cut on the drawn line, press to the dark fabric and trim tails.  These pieces should measure 2-1/2 x 2-1/2 inches.
• For the remaining triangles B, cut 2 light and 2 medium pieces of fabric 2-7/8 x 2-7/8 inches.  Cut diagonally to make 4 triangles each of light and medium.  You will need 3 triangles of each for the block.
• For triangles A, cut a dark square and a medium square 6-7/8 inches.  Cut each in half diagonally to form 2 triangles from each piece.  You will need 1 triangle from each piece for the block.
• Lay the pieces out on a mat in the proper order.

• Sew each of the sections together, referring to Barbara’s diagram.

• Sew the four sections together, press and trim.  Piece should measure 2-1/4 inches wide x 12 inches long.

• Sew the A triangles to the center section.  There should be 1/4 inch tails on each end as you are sewing.  Trim tails, press.  Piece should measure 8-1/2 x 8-1/2  inches.

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