QBOTMC News - Crab Apple Block, Doodling and Orange Syrup Cakes

Published: Tue, 02/06/18


We hope you've had a good week this week.  Am I allowed to say that I've had another of 'those'
weeks this week?  Harry Potter is still in pieces, and the birthday is tomorrow... Mother of the
Year...not!  Fortunately Miss-Very-Close-To-Being-12 is heading off on school camp for a few
days, which buys me some breathing space to get this quilt finished.

I was on track until I had a fab idea for a Hot Cross Buns quilt for next month's magazine, and
you know how easy it is to go off any play with the next 'bright, shiny object'....  It's nearly done
now too anyway!

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This week's block is another pretty pieced tree block.

Please click the link below to download the Crab Apple Block

http://www.onlinequiltmagazine.com/members/content/f/id/601/


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As I've been thinking a lot about quilting this week, it's worth remembering what Lori Kennedy says
about doodling too.  She's a huge advocate for doodling designs, and she has several blog posts on this
at www.theinboxjaunt.com .  As she says - "If you can draw it, you can quilt it."

Susan Brubaker Knapp says:

"Keep good records. You might consider purchasing a sketchbook or blank book (without ruled lines)
and starting a diary of quilting motifs. Or create stitched samples of your motifs and save them in a book,
or on a big quilt. After doodling lots of different designs, I refine and ink the ones I like best onto
unlined 4" x 6" index cards. Then I punch holes in the cards, and place them by category onto binder rings.
When I'm thinking about how to machine quilt a new piece, and nothing immediately comes to mind,
I can always consult this little book."

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These just sounded good too...

Orange Almond Syrup Puddings

Ingredients

    1 1/3 cups almond meal
    3/4 cup caster (fine white) sugar
    1/2 teaspoon baking powder
    250g/1 cup thick vanilla yoghurt, to serve
    2 medium oranges, scrubbed, quartered
    4 eggs

Syrup

    3/4 cup orange juice
    3/4 cup caster sugar


Method

Step 1
    
Preheat oven to 180C/356F or 160C fan-forced. Grease six 3/4-cup muffin tins, and line the base of each
with a disc of baking paper. Place oranges in a single layer in a microwave-safe dish. Cover and microwave
on high for 8 mins or until very soft. Uncover and stand until cool enough to handle.
    
Step 2
    
Remove any pips and discard, leaving skin intact. Transfer orange and any juice from the dish to a food
processor. Process until pureed.
    
Step 3
    
Add the eggs, almond meal, sugar and baking powder, and process until smooth. Pour evenly among the
prepared tins. Bake for 35-40 mins or until lightly browned and the centres are just firm to the touch.
Cool in the tins for 5 mins. Run a knife around each pudding to loosen, and place a board or rack over
the tin. Quickly invert to turn out the puddings.
    
Step 4
    
Meanwhile, to make the syrup, stir the sugar and juice in a small saucepan over low heat, without boiling,
until the sugar dissolves. Bring to the boil and cook, without stirring, for 6 mins or until syrupy (it
thickens as it cools).
    
Step 5
    
Drizzle the puddings with the syrup, and serve with yoghurt.

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Until Next Week - Happy Quilting!


Regards


Jody & Annette