QBOTMC News - Cross 3 Block, Sewing Tips and Jam Macaroon Tart

Published: Tue, 08/01/17

Hi ,

We hope you've had a great week.  I've coasted through the school holidays with the kids,
and now that we've reached August, it's hitting home that I actually have a whole set of
deadlines looming, and I'm going to have to do some tricky time management to get
them all done.  I will manage, but wasn't thinking that this week would be quite so busy. 
(I think in my perfect world in my head, I just get to cruise along, doing what I want,
when I want....)

Anyway - kids are back at school, and homework fights have not yet erupted, and for once,
I've even planned the Magazine Christmas projects for later this year, and have made a start
on them.  This is where the time management bit comes in though...  Making Christmas
projects shouldn't really be in front of quilting my DH's quilt for his birthday NEXT WEEK! 
Oh well...I'll hustle on Friday!

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This week's block is another quick and fairly easy Cross Block.

Please click the link below to download the Cross 3 Block.

http://www.quiltblockofthemonthclub.com/download.php?file=cross-3-block.pdf

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I recently came across a couple of tips for hand sewing with 6 strand floss too:

* Only cut a length 12-18 inches long to avoid tangling and thread wear.

* I knew you were supposed to separate the strands before you stitched with them, but this can
be easily done by pinching the top and drawing out one thread at a time.  The rest will bunch
up behind your fingers, but won't knot or get twisted up.

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I found this recipe too, and couldn't not share...

Jam Macaroon Tart

Ingredients

    220g (7.3/4 oz) unsalted butter, softened
    250g (1lb) plain sweet cookies
    3/4 cup caster (fine white) sugar
    2 eggs
    1 cup almond meal
    2 egg whites
    2 cups shredded coconut
    1/2 cup raspberry jam


Method

Step 1
    
Preheat oven to 180°C (356F)/160°C fan-forced.
    
Step 2
    
Place 90g (3oz) butter in a heatproof, microwave-safe bowl. Microwave, covered, on
MEDIUM-LOW (30%) for 30 seconds to 1 minute or until melted. Cool for 5 minutes. Place
cookies in a food processor. Process until mixture resembles fine breadcrumbs. Add melted
butter. Process until just combined. Press into base and side of a 3cm/1in-deep, 24cm/8in (base)
loose-based round fluted flan tin. Refrigerate for 10 minutes.
    
Step 3
    
Using an electric mixer, beat remaining butter and 1/2 cup sugar in bowl until light and fluffy.
Add eggs. Beat to combine. Fold in almonds. Spread mixture evenly into prepared case.
Smooth top. Bake for 20 minutes or until golden.
    
Step 4
    
Meanwhile, combine egg whites, shredded coconut and remaining sugar in a small bowl.
    
Step 5
    
Spread jam over almond filling. Spoon over coconut mixture. Bake for 25 minutes until set.
Cool in tin. Carefully remove from tin. Serve.


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Yum!

I'm off to write up this week's bag pattern now (another time management casualty), but keep an
eye out for it soon.

Until Next Week - Happy Quilting!

Regards,

Jody & Annette