QBOTMC News - Texas Tears Block, Longarm Prep Tips, Salted Oat, Peanut Butter and Choc Cookie Slice

Published: Tue, 06/20/17

Hi ,

We hope you've had a great week this week.  I now have three quilts on the go, and they
all need to be finished pretty much by the start of next week, so guess what I've been
busy doing?

My father-in-law's birthday quilt looks fab - it came together really well, and I'm going
to quilt it in the next couple of days.  Miss 11 has been making a cot quilt for her pregnant
teacher too, and that needs to be done before the end of term, next Friday.  And the fun,
quick quilt I started at the beginning of the month has been shoved to one side, but I'm
hoping to finish it too in the next couple of weeks.  I just need to remember which blocks
go with which quilt, then I'm OK.  That could make for some interesting (!) unpicking....

Tomorrow I'm off to the Sydney Craft and Quilt Fair with a quilt-y friend, and I can't wait! 
New venue, and some interesting exhibits promised, and a fully indulgent girls' day out
with all things quilting!!!

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This week's block is interesting too.  Not my favourite, but I do like the secondary patterns
you get when a few are laid out together.

Please click the link below to download this week's Texas Tears Block.

http://www.quiltblockofthemonthclub.com/download.php?file=texas-tears-block.pdf

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I found these handy tips too,  from Tia Curtis, on collaborating with a longarm quilter:


• Do your research: Work with a quilter whose technique and price match your expectations.

• Ask for references: Or look at the quilter’s website–a picture is worth a thousand words.

• Put it in writing: This clarifies things for both client and quilter.

• Trim backing to size: Make sure the back of your quilt is square and the size requested by
your quilter.

• Prep before shipping: Press the quilt and trim away loose threads.

• Spread the word: Always credit the quilter on your quilt label and when you show your work.


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I just found this too, and it sounds WELL worth trying out:

Salted Oat, Peanut Butter and Chocolate Chip Cookie Squares

Ingredients

    150g butter (1/3lb), chopped, at room temperature
    100g (1/2 cup, firmly packed) brown sugar
    100g (1/2 cup) caster (fine white) sugar
    1 teaspoon vanilla extract
    1 egg
    130g (1/2 cup) smooth peanut butter
    150g (1 cup) plain flour
    1/2 teaspoon baking powder
    90g (1 cup) traditional oats
    190g (1 cup) dark chocolate chips
    50g (1 cup) pretzels, coarsely chopped, plus 30 extra, to decorate
    300g (10.5oz) dark chocolate, melted


Method

Step 1
    
Preheat oven to 180C (356F)/160C fan forced. Grease a 20 x 30cm / 8 x 12in (base measurement)
slice pan and line with baking paper, allowing long sides to overhang.
    
Step 2
    
Use electric beaters to beat the butter, sugars and vanilla in a bowl until pale and creamy. Add
egg and beat until well combined. Beat in peanut butter. Sift over flour and baking powder.
Add oats, choc chips and chopped pretzels. Stir to combine. Press into prepared pan and
smooth the surface. Bake for 25-30 minutes or until golden. Set aside in pan to cool completely.
    
Step 3
    
Spread melted chocolate over cookie bar. Top with extra pretzels. Place in fridge for 20 minutes
or until set. Cut into 30 squares.


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Keep an eye out for this week's Bag Pattern arriving shortly too.

Until Next Week - Happy Quilting!


Regards,

Jody & Annette