Royal Wedding, Royal Doulton and Lemon Squares

My youngest daughter can’t wait for the Royal Wedding on April 29.  She and her daughter have their vintage hats and are ready for the big event to begin.

My daughter also is a fan of the British sitcom, Keeping Up Appearances.  In honor of the upcoming nuptials, she made me a card with information on Hyacinth’s Royal Doulton china (“with the hand-painted periwinkles”) along with a beautiful bowl in that pattern.  No wonder Hyacinth is so proud.

She also included some of her blue-ribbon, devastatingly rich Lemon Squares – good enough to serve to William and Kate.

Now, if I can find a suitable hat, I’ll be all ready to watch the wedding this Friday morning.

Here’s the recipe for the Lemon Squares.

SHANNON’S BLUE RIBBON LEMON SQUARES

• 1 cup softened butter
• 2 cups all-purpose flour
• ½ cup confectioners’ sugar
• 4 eggs, slightly beaten
• 2 cups granulated sugar
• 6 T lemon juice
• ½ tsp baking powder plus 1 Tblsp. flour
• Additional confectioners’ sugar for sprinkling when baked

Preheat oven to 375 degrees F

Grease a 9x13x2 inch pan

Combine butter, 2 cups flour and confectioners’ sugar; blend well.  Press into greased 9x13x2 pan.  Bake @ 375 for 15 minutes.  REDUCE HEAT TO 325 degrees F.

Combine eggs, sugar, lemon juice, baking powder and 1 Tblsp. flour in mixer bowl; blend well.  Pour over crust.  Bake @ 325 degrees F for 40-50 minutes or until firm and lightly browned.  Sprinkle with additional confectioners’ sugar and allow to cool on a wire rack.  Cut into squares.

Refrigerate leftovers.  Delicious cold or at room temperature.

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Ice Cream Sandwich Dessert

This recipe is adapted from one on Allrecipes.com and makes a quick, delicious dessert using store-bought ice-cream sandwiches.

ICE CREAM SANDWICH DESSERT

• 3/4 cup chocolate syrup
• 1/4 cup creamy peanut butter
• 5-10 ice cream sandwiches*
• 1 cup frozen whipped topping, thawed
• 1/2 cup salted nuts (I used cashews)

*I used 10 mini ice cream sandwiches (1-1/2 x 3 inches) but any size could be used and easily cut to fit the pan.

One 9-inch loaf pan

Pour the chocolate syrup into a 2-cup glass measure and microwave approximately 2 minutes until very hot but not boiling.  Stir in the peanut butter until melted and smooth.  Set aside to cool.

In a 9-inch loaf pan, place a layer of ice-cream sandwiches.  Sandwiches can be cut to fit.

Spread a half-cup of whipped topping over the sandwiches.  Pour half of the chocolate/peanut butter mixture over the topping.  Sprinkle with 1/4 cup of nuts.

Repeat layers.

Cover and freeze for at least 2 hours.  Cut into squares to serve.  This dessert can be served directly from the freezer.

Servings:  6

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Civil War Quilt – Block 17 – Comfort Quilt

This is block #17 in the Civil War Block-of-the-Week series offered by Barbara Brackman.  It is called Comfort Quilt.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/04/17-comfort-quilt.html

This is a nice, easy block.  For new quilters, this is how I assembled the block.

• Cut the pieces as directed on Barbara’s blog.  Note that there is apparently a typo at the end of the cutting list (C – Cut 4 light triangles 2-1/4″).
• Lay pieces out on a mat in the proper order.

• Make the center patch first.  Join rows 1, 2 and 3 of the patch, pressing toward the dark fabric.  The piece should measure 5×5 inches.

• Add B rectangles to sides of center patch, pressing toward rectangle B
• Sew squares A to ends of rectangles B, pressing toward the center.

• Join A/B rectangles to top and bottom of center patch.  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 Block.

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A Biscornu Pincushion from Darlene

Today, I found in my mailbox an Easter gift from my blogger friend, Darlene.  She sent me a pretty card and a biscornu pincushion she had made.  I was familiar with this type of work only because Darlene had blogged about it with this web site as reference:

http://www.prettyimpressivestuff.com/biscornu.htm

I learned from this web site that a biscornu is an interesting 8-sided little pincushion.  The word “biscornu” (sometimes written “biscournu”) is derived from the French adjective meaning skewed, quirky or irregular.

Darlene’s tiny cross-stitch work is so beautiful.  What a nice surprise!

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Miniature Pyramid Easter Tree

An Early Easter Gift

Look what I found on the kitchen table when I got up this morning – an early Easter gift from my oldest daughter.  She made a miniature pyramid Easter tree, constructing the shelves and arranging/gluing all the tiny figures.  The piece stands just 9 inches tall with German metal figures about 1-1/2 inches tall.  I love the rabbit ringing the bell on the top shelf.

The middle shelf holds some more German rabbits with colored eggs in a wheelbarrow, a basket and a backpack.

On the bottom shelf is an assortment of miniature Easter figures…chicks, rabbits, a lamb, an egg…

….a unique and beautiful treasure to enjoy for years to come.

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Apricot Spice Bars with Lemon Glaze

I have a large collection of county and state fair cookbooks, and this recipe came from an Indiana county fair book, 100 Blue Ribbon Cookies. The cookies are baked in a large jellyroll pan, 15x10x1, so you get a lot of thin, delicious bars with apricots and nuts plus a tart lemon glaze.

APRICOT SPICE BARS WITH LEMON GLAZE

Bar cookies:

• 1/3 cup shortening
• 1-1/2 cups light brown sugar
• ½ cup honey
• 3 eggs
• 1-3/4 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• ½ tsp ground cloves or allspice
• 1 cup dried apricots, finely chopped
• 1 cup chopped nuts

Preheat oven to 350 degrees F.  Grease a 15x10x1 jellyroll pan.

Cream together shortening, sugar and honey – beat in eggs.  Sift together dry ingredients and add to creamed mixture – stir well.  Fold in apricots and nuts.  Spread in greased 15x10x1 (jelly roll) pan.

Bake @ 350 degrees F for about 20 minutes until cookies are golden brown.  Cool in pan on wire rack for 10-15 minutes.

LEMON GLAZE

• ¾ cup confectioners’ sugar
• 1 T lemon juice

Mix sugar and lemon juice together to make a glaze.

Brush warm cookies with lemon glaze.

Cut into squares and continue to cool on wire rack.

In my recipe binder, I have a note:  First made June 10, 1995 to take to a picnic on Brookville Lake in Brookville, Indiana.  Everybody loved them.

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Civil War Quilt – Block 16 – White House

This is block #16 in the Civil War Block-of-the-Week series offered by Barbara Brackman.  It is called White  House.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/04/16-white-house.html

The only difficult thing about this block is getting the stripes to match.  Otherwise, it goes together very quickly.  For new quilters, this is how I assembled the block.

• Cut the pieces as directed on Barbara’s post, being careful that the stripes in the half-square triangles match the stripes in the 2-1/2 inch squares.

• Lay the pieces out on a mat in the proper order.

• Stitch the four half-square triangles.  Press toward striped fabric and trim tails.  Pieces should measure 2-1/2 x 2-1/2 inches.

• Join pieces in row 1, pressing seams toward left
• Join pieces in row 2, pressing seams toward right, being careful to match stripes
• Continue with rows 3 and 4, pressing seams in opposite directions and matching stripes

• Join the 4 rows, matching stripes
• Press and trim.  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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Cinnamon Apple Cheese Torte

I found this recipe in a magazine in 2002 and we all enjoyed it.  It’s a nice supper dessert – not too rich but very good.

CINNAMON APPLE CHEESE TORTE

Crust:

• 1/3 cup butter, cut in small pieces
• 1/3 cup granulated sugar
• 1/2 tsp vanilla
• 1 cup flour
• 1/8 tsp. ground cinnamon

Cheese Filling:

• 8 oz cream cheese, room temperature
• 1/4 cup granulated sugar
• 1 egg
• 1-1/2 tsp. vanilla

Apple Topping:

• 4 cups thinly sliced peeled tart apples (Golden Delicious)
• 1/3 cup granulated sugar
• 1/4 tsp. ground cinnamon

Preheat oven to 400 degrees F.  Butter bottom and up 1 inch of sides of a 9-inch springform pan.

To make the crust:

By hand, mix butter, sugar, vanilla, flour and cinnamon.  Press onto bottom and 1 inch up sides of the prepared springform pan.

To make the cheese filling:

Beat together the cream cheese and sugar.  Add egg and vanilla.  Spread filling over unbaked crust.

To make the apple topping:

Toss apple slices, sugar and cinnamon.

Arrange over filling.

Bake @ 400 degrees F for approximately 40 minutes or until apples are tender and crust is golden brown.  Cool in the pan on a wire rack for 10 minutes.

Remove sides from pan and continue cooling on the rack.

8 servings.  Good at room temperature or chilled.  Store leftovers in refrigerator.

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Civil War Quilt – Block 15 – Ft. Sumter

This is block #15 in the Civil War Block-of-the-Week series offered by Barbara Brackman.  It is called Ft. Sumter. Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/04/15-fort-sumter.html

I like this block – it’s not difficult to do and is impressive when finished.  For new quilters, this is the way I assembled the block.

• Cut the pieces as directed on Barbara’s post.  For the center, I chose to use a picture of my grandchildren in period clothes taken in Gettysburg.  I scanned the picture, then printed it on fabric sheets – I used June Tailor Sew-In Colorfast Fabric Sheets for Ink Jet Printers. Be sure the picture or focus fabric is cut on point.

• Lay pieces in proper order on the mat.

• Piece unit A and B.  Press toward triangles.  There will be a 1/4 inch tail on the end.

• Piece two of D and C to the center square E.  Press toward D.
• Sew together the center square E and two of the rectangles D, sewing to opposite sides of the center square.  Press toward the center.

• Sew the two D and C pieces to the center square E.  Press away from center.  Piece should measure 6-1/2 x 6-1/2 inches.  Error alert:  Measurement should be 6-1/4 x 6-1/4 inches.  I’m very sorry for this error in either measuring or typing.

• Sew A/B sections to center.  There should be a 1/4 inch tail on either side.

• Press away from center.

• Trim tails and corners.

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 Quilt.

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An Easter Gift Bag from Scraps

I wanted to make up a small gift bag to hold Easter candy for the grandchildren and I’m always looking for ways to use up fabric scraps.  This little bag fit the bill in both cases and ties securely to keep all the treats from falling out.

This is how I made the bag:

I used 1/4 inch seams throughout.

For the bottom of the bag A:

• Cut two pieces of fabric 6 inches wide x 6-1/2 inches long.  I chose to use a cute vintage bunny print.  Notice the direction of the print before cutting so that you have the look you want on the front and back of the bag.
• Draw a 3/4 inch square at the two corners at the bottom of bag A.  This measurement will make the bag 2 inches deep.

• Cut out the squares

• Place the front and back of bag A right sides together and stitch along the sides and across the bottom.
• Spread the side of the bag and bring raw edges together at the corner, matching seams

• Stitch 1/4 inch straight across for corner

• Repeat with other corner.  Turn and press.

For top of bag – B

• Cut 2 pieces of contrasting fabric 6 inches wide x 6-1/2 inches long.  I wanted to use some blue and white scraps for this portion of the bag and cut 6 strips of white and 6 strips of blue, 1-1/2 x 6 inches.  Sew 6 strips, alternating colors, to form two 6×6-1/2 pieces for the top of the bag.

• Join front and back of B together and stitch down sides.
• At the top of B, turn down 1/4 inch and then another 1/4 inch and stitch for the hem.

Joining top and bottom – A and B

• Place the top of the bag over the bottom, matching raw edges at the top and side seams.  Stitch to join these pieces.

• Turn top A inside of bottom B and press.  Measure down 1/2 inch from seam and pin on an 11-1/2 piece of trim which has been joined with a 1/4 inch seam.

• Stitch through the center of the trim, catching all 3 layers of trim, bottom and top of bag.
• Press and assemble bag so that top portion comes out of bottom of bag.
• Fill with Easter treats and tie with a pretty ribbon.

Bag measures about 5 x 8-1/2 inches x 2 inches deep – just the right size for a stash of jellybeans.

I also made a larger version, using a 6-1/2 inch unfinished quilt block and added borders to make the piece 8-1/2 inches wide x 9-1/2 inches long for the front bottom of the bag.  I added 3 pieces of fabric the same size  for the top and back bottom pieces.  I cut 1-1/2 inch squares for the corners.  On this one, I sewed a piece of lace with eyelets near the top and threaded the ribbon through the eyelets.  You can adjust the fabric size to suit your purposes.  The blocks cut out for the corners gives the depth for the bag.  This bag measures 8 inches wide x 14 inches long x 3 inches deep.

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