Tuesday, November 26, 2013

Traditional Pumpkin Pie

All of the last minute holiday preparations are coming together! Here is a recipe that my family uses for Pumpkin Pie. Don't forget the whipped cream, it is the best part! For a delicious pie crust recipe click here.

Happy Thanksgiving!

Traditional Pumpkin Pie

4 eggs, slightly beaten
1, 29 oz can solid pack pumpkin
1 ½ cups sugar
1 tsp. salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp cloves
2, 12 oz cans evaporated milk
2, 9-inch unbaked pie shells

Preheat oven to 425°. Combine filling ingredients in the order given: pour into pie shells. Bake 15 minutes. Reduce temperature to 350°. Bake an additional 45 minutes or until knife inserted near center come out clean. Cool; garnish with whipped cream if desired. Makes 2 9 inch pies. 

K, making leaf angels

Wednesday, November 20, 2013

Ideas For Whole Cloth Baby Quilts

Here are a few examples of free motion quilting for whole cloth baby quilts.

Airplanes and loops for a little boy

Flowers, hearts and loops for a little girl!

Monday, November 18, 2013

Ultimate Boysenberry Pie

Fall weather makes me want to hurry home and enjoy the company of family and friends!

Here is one of our favorite holiday pies, Boysenberry! It is especially delicious with this Pie Crust Recipe.

Ultimate Boysenberry Pie

2/3 to 1 cup sugar
1/4 cup flour
Dash salt
3 cups fresh or frozen boysenberries

Mix sugar and flour together. Add salt, sprinkle over fruit. Spread butter over bottom crust. Add fruit. Adjust top crust.  Bake at 400° for 40 to 50 minutes. Pie is ready when it breathes. If crust starts to brown too much, cover edges with foil. 

Friday, November 15, 2013

Registration for the Show is now OPEN!

 Ohh!! So exciting!! Registration for the Small Town Quilt Show opened just a few minutes ago!!! 

 You can register here to take my class, Modern Chevrons and sign up for other fun classes. I'll also be at the Opening Social, I'd love to meet you at the show!

Wednesday, November 13, 2013

Courthouse Steps Quilt

This courthouse Steps Quilt was created by Kathy. She brought it to me for some custom qulting

It has such a stately geometric pattern.

Here is the back, I just love how the Laurel Branch border and all over Swirly quilting look together!

Here a close up of the laurel branch border.

Great fabric!

Here is a close up of the back.
Thank you Kathy for letting me quilt your beautiful quilt!

Monday, November 11, 2013

Delicious Apple Pie Recipe for Thanksgiving

Grandmas’ Apple Pie

5 to 7 tart apples (4 cups)
¾ to 1-cup sugar (add less for sweet apples)
1 Tab lemon juice (if apples are not tart)
2 Tab flour
Dash salt
1 tsp. Cinnamon
¼ tsp nutmeg
2 Tab butter or margarine

Pare apples and slice thin. Add sugar, flour, salt and spices to apples. Let sit while you prepare pastry. Spread butter on bottom crust. Put apples in. Adjust top crust. Bake at 400° for 50 minutes, until the pie breathes. ENJOY

For the perfect flaky crust click here for Elaine's recipe.

Wednesday, November 6, 2013

Summertime Fun

Well, the weather is definitely changing here in Utah. A few days ago while gathering pictures for new blog posts; I stumbled on these pictures from this summer. The pictures made me realize once again how fast time is passing.

 This thought leaves me feeling reflective and I realize once again how important it is to regularly make time to enjoy the people God has given us to love. H will be four and K will be two, and things will be so different!  I am so glad to have made these memories with them. And, even more grateful that we can and do take time to have fun together. I hope you are so blessed. 

There are so many people I wish I could spend more time with! To all of you I send my love!

Monday, November 4, 2013

Fall is in the air, It is Pie Season!

Our family has a strong pie making tradition, I thought I would share a few of our favorite recipes this month as we get closer to Thanksgiving. We like to use the flaky and delicious Pie Crust Recipe that my Mom, Elaine is famous for. Click here to see it.

Lemon Pie

1 ½ cups sugar
7 Tab. Cornstarch
Dash salt
1 ½ cups hot water
2 beaten eggs
2 Tab. butter
½ cup lemon juice

In a saucepan combine dry ingredients. Beat the eggs in a separate bowl, set aside. Measure butter and lemon juice, set aside.  Slowly stir in water to avoid lumps. Bring mixture to a boil over high heat, stirring constantly until thick. Remove from heat. Stir small amount of hot mixture into beaten egg yolks. Return to the rest of mixture in the pan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Add butter and slowly stir in lemon juice. Pour into cooled, baked crust. Refrigerate.