QBOTMC News - Double Baskets Block, Resizing continued and Orange Drops
Published: Tue, 07/25/17
We hope it's been another good week for you this week. After three weeks off, the kids
are now safely back to school, and I'm supposed to be able to concentrate properly again.
It's been nice though - Miss 11 decided that she was going to come and keep me company
in my cabin, and we did some sewing, learnt some lessons (don't sew things so small that
you can't then turn them right sides out), and chatted our way through it all. She's been
busy making decorated fabric sleeves to fit on the end of pencils, and she helped me put
together a t-shirt quilt for my DH.
It's his birthday in a few weeks, and I found a bag of t-shirts that he'd saved from when
we were working in Canada and the UK, and various other trips. He couldn't throw them
away, and they were just stuffed in a bag in the shed, so I rescued them and have managed
to put together a quilt top for him. Just have to get to the shop as soon as I can to get
some batting and backing, and then I can hopefully finish it in time!
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This week's block is a more complicated pieced baskets block.
Please click on the link below to download the Double Baskets Block.
http://www.quiltblockofthemonthclub.com/download.php?file=double-baskets-block.pdf
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And continuing on from last week, this week is a quick 'how to' on resizing triangle blocks
"Half-Square Triangle Blocks:
When you want to change the size of a Half-Square Triangle block, add 7/8” to the desired
finished block size. To make a 4” finished block, you’d cut 4-7/8” squares.
Quarter Square Triangle:
Since there are two cut lines and two seam lines in a Quarter-Square Triangle block you’ll
need to add 1-1/4” to the desired finished block size. For a finished block that’s 4”, you’d
cut you squares to 5-1/4”.
Write down these measurements so you can refer to them while quilting. As with everything,
after a little practice, resizing blocks will become an easy technique you can utilize whenever
the need arises."
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Orange Drops (Cookies)
Ingredients
1 1/2 cups (225g) plain flour
1/2 teaspoon baking powder
1/2 cup (40g) almond meal
90g (3.1oz) salted butter, at room temperature
1/2 cup (110g) caster(fine white) sugar
Grated zest of 1 orange
1 teaspoon vanilla extract
2 eggs
Icing sugar, to dust
Method
Step 1
Preheat the oven to 180°C/356F and line a baking tray with baking paper.
Step 2
Combine the flour and baking powder in a bowl, then stir in the almond meal. In a separate
bowl, beat butter and sugar with electric beaters until thick and pale. Beat in orange zest,
vanilla and 1 egg, then stir in flour mixture until well combined.
Step 3
Divide dough into 24 pieces, then use your hands to roll each piece into a ball. Place a ball
on the workbench and pinch twice to form a peak. Transfer to the tray, then repeat with
remaining dough. Beat remaining egg with 1 tablespoon water, then use to lightly glaze
cookies.
Step 4
Bake for 10-12 minutes until the biscuits feel firm to touch but are still pale. (Rotate the
trays halfway through cooking time, if necessary, to ensure even baking.) Allow to cool
on trays for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing
sugar and serve. Store biscuits in an airtight container for up to 5 days.
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Until Next Week - Happy Quilting!
Regards,
Jody & Annette