QBOTMC News - Maple Leaf Block, Measuring Borders and Apple Pie

Published: Tue, 09/04/18


We hope it's been a good week for you this week.  And it's Spring!!!!  Woo Hoo - My
favourite time of year, and I'm very happy to see the back of Winter this year.  Of course,
it still has to warm up a bit more yet, but the promise of new growth and sunshine, and
longer days and warmer nights is making me happy this week!

And for those of you heading into Fall, that's fun too.  We don't get a lot of leaf colour
change here, but for those in areas where you do, enjoy the fab colours and make the
most of your season too.

I have to confess - Annette's been making the spring-themed quilts lately, and I'm just
finishing up a fun Autumn/Halloween quilt now for our next Online Quilt Magazine. 
Watch this space!

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This week's block is one we did years ago, but still a classic to have in your quilt block
library, especially at this time of year!

Please click the link below to download the Maple Leaf Block.

http://www.onlinequiltmagazine.com/members/content/f/id/677/

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And the next instalment from Penny Halgren:

"Making Uneven Borders

In my early quilting days, inaccurate measuring caused me to create some pretty funny-shaped
quilts.  I laid a border strip on the outside of my quilt top, cut it off and sewed it on – no
measuring!  Result - Crazy-shaped quilt.

The next thing I tried was to measure each side of the quilt, cut the strip and sew it on. 
Result - better, but still some crazy-shaped quilts.

Then someone told me that regardless of how large or small your quilt is, it is unusual that
measuring the the side of your quilt will result in the same measurements on the two opposite
sides.  By changing where you measure, and taking advantage of the 'give' in the seam
allowances, you can eliminate those differences and end up with a square or rectangular quilt.

Instead of measuring on the outside of the quilt, where there is a tendency for stretching,
measure in several places across the inside of your quilt.  Try to make this measurement
along a seam where rows or columns of blocks are sewn, there is less give in these areas.  

After you have measured in two or three places, decide which measurement will be the best. 
Hopefully, they won't be too different, but remember there is some give to the fabric, so you
will be able to stretch or pull in, to some degree.

Once you have determined how long the strip should be, cut strips for the two opposite sides
of the quilt, and sew them on.  Measure for the remaining two borders of the quilt the same
way – taking two or three measurements the length or width of the quilt.  Cut two strips the
same length, and attach them to the remaining sides of the quilt.

Result - square or rectangular-shaped quilt!"

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And who can go past a classic...

Apple Pie

Ingredients (serves 8)
 
Melted butter, to grease
190g (1 1/4 cups) plain flour
190g (1 1/4 cups) self-raising flour
2 tbs caster sugar
1/2 tsp salt
200g chilled butter, chopped
1 egg, separated
80ml (1/3 cup) iced water
1.5kg (3lb) Green Granny Smith apples, peeled, cored, quartered, cut into 1.5cm / 5/8in-thick slices
55g (1/4 cup) caster sugar, extra
2 tbs plain flour, extra
2 tbs fresh lemon juice
1 1/2 tsp ground cinnamon
1 vanilla bean, split lengthways
3 tsp white sugar
Double cream or vanilla ice-cream, to serve

Method
 
Brush a round 5cm/2in-deep, 20cm/8in (base measurement) pie dish with melted butter to grease.
Place the combined flours, caster sugar, salt and butter in the bowl of a food processor and process
until it resembles fine breadcrumbs. Add egg yolk and water and process until the dough just starts
to come together.
 
Roll out two-thirds of the pastry on a lightly floured surface to a 28cm/11in-diameter disc. Line
the prepared pie dish with pastry and trim excess. Place in the fridge for 30 minutes to rest.
 
Preheat oven to 200°C. Combine apple, extra caster sugar, extra flour, lemon juice, cinnamon and
the seeds from the vanilla bean in a bowl. Lightly whisk egg white in a bowl. Brush the base and
side of the pastry case with egg white. Place apple mixture in the pastry case.
 
Roll out remaining pastry on a lightly floured surface to a disc large enough to fit the top of pie.
Place over the apple mixture. Press the edges to seal and trim excess. Brush the top with egg
white and sprinkle with white sugar. Cut 3 slits in the top to allow steam to escape.
 
Bake for 20 minutes. Reduce temperature to 180°C/354F and bake for a further 30 minutes or
until the apple is tender (insert a metal skewer, through the slit, into a piece of apple to check for
tenderness). Set aside for 10 minutes to cool. Serve with cream or ice-cream.


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Until Next Week - Happy Quilting!

Regards,

Jody & Annette