QBOTMC News - Baton Rouge Block, Quilt-y Quotes and Hot Cross Buns
Published: Tue, 04/04/17
We hope it's been another good week for you this week. We're now into April, and here, that
means cooler weather, school holidays, Easter, (the Sydney Easter Show!), and chocolate. Not
necessarily in that order, and we have Anzac Day in there somewhere too, but that's what the
calendar on my fridge is showing right now.
At least the parent-teacher meetings and other after school events are over for a little while,
and Master nearly-13 has handed in a couple of assignments before the holidays. How do
you get to Year 8 in High School and still think homework and assessments are optional????
Maybe it's the teenage boy thing, but I'm sick of being stressed about his work, when he
apparently couldn't care less! I'm not doing it for him, so have decided to stop stressing
on his behalf, and just put in place 'no electronics' kind of penalties if they aren't done!
Am I allowed to say how much I love it when they're on electronics bans? They find other
things to do then, like read books and play creatively... I'm really happy with pretty any
much excuse these days to turn the ipads off.
Enough frustrated mother ranting for one day...
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This week's block has rather taken my fancy. It's a pieced block with so much design potential
and I have added it to my quilt design pile.
Get a head start, and download this Baton Rouge block pattern at:
http://www.quiltblockofthemonthclub.com/download.php?file=baton-rouge-block.pdf
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These quilt-y quotes are especially relevant to me this week!
* Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize
them, you're a mile away and you have their shoes.
* Buttons and patches and the cold wind blowing...the days pass quickly when I am sewing!
* Caution: Enter this Sewing Room at your own Risk
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And in case you need a head start to practice before Easter:
Traditional Hot Cross Buns
Ingredients
490g (3 1/4 cups) bread & pizza plain flour, plus extra, to dust
170g (1 cup) sultanas
2 tablespoons mixed peel
2 tablespoons caster (fine white) sugar
1 teaspoon (1 sachet) dried yeast
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Large pinch of salt
250ml (1 cup) warm milk
50g (1.75oz) butter, melted, cooled
1 egg, lightly whisked
Cross paste
40g (1/4 cup) plain flour
2 tablespoons cold water
Glaze
70g (1/3 cup) caster sugar
80ml (1/3 cup) cold water
Method
Step 1
Brush a baking tray with melted butter. Combine the flour, sultanas, mixed peel, sugar, yeast,
mixed spice, cinnamon, nutmeg and salt in a large bowl. Stir to combine. Make a well in the
centre.
Step 2
Add the milk, butter and egg to the well. Use a wooden spoon to stir until just combined. Use
your hands to bring the dough together in the bowl. Turn the dough onto a well-floured surface.
Step 3
Knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with melted butter.
Place dough in the bowl. Turn to coat. Cover and set aside in a warm place to prove for 1 1/2
hours or until doubled in size.
Step 4
Preheat oven to 200C (392F)/180C fan forced. Punch down dough. Knead on a lightly floured
surface for 2-3 minutes, until smooth. Divide into 12 balls. Place on prepared tray. Set aside
in a warm place for 30 minutes.
Step 5
For the cross paste, combine flour and water in a bowl. Transfer to a piping bag fitted with a
small nozzle. Pipe lines on buns to form crosses. Bake for 20 minutes or until golden and hollow
when tapped.
Step 6
For the glaze, place sugar and water in a saucepan over medium heat. Cook, stirring, for 3 minutes
or until sugar dissolves and mixture thickens slightly. Brush the tops of the warm buns with the glaze.
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Until Next Week - Happy Quilting!
Regards,
Jody & Annette