QBOTMC News - Double X Block, Border fabrics and Lemonn and Blueberry Cheesecake Slice

Published: Tue, 10/02/18


We hope you've had a great week this week.  It's October already!!!  I'm not sure where
the whole middle part of this year has gone, but now I find myself having to think about
Christmas quilts again, and I'm honestly not quite ready for that yet.  I know some of you
have Halloween and Thanksgiving to get through first, but here in Australia, it's just
Christmas looming (and there's fruit mince pies etc in the shops already!!)

Nevermind - the kids are on holidays and Annette will be here soon, so we'll enjoy a few
weeks of 'not-Christmas' before school heads back for the final term, and we start the big
countdown...

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This week's block is a stunner!  Weird name, but a very striking pieced block.

Please click the link below to download the Double X No 4 Block.

http://www.onlinequiltmagazine.com/members/content/f/id/688/

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Patterned Border Print Fabrics

Patterned borders can give new life to any quilt and you can change the look of the whole thing by
choosing different parts of the pattern to place in the corners.

There are usually major and minor patterns across the width of the fabric.  Choose the border stripe
you wish to use then gradually move a small mirror held at a 45 degree angle up and down the fabric. 
The mirror will show you what the corner will look like if the corner is mitred at that point.  All the
corners of your quilt must be the same and the way to do this cut the strip of border fabric so that it
reaches from your chosen corner pattern to past half-way along the side.  You then join these border
strips at the very centre and thereby create a new "mirror image"pattern at the centre join.

Try one next time you're looking for a border that is a bit different.

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Lemon and Blueberry Cheesecake Slice

Ingredients

    250g /1/2lb butter, softened
    1/2 cup (110g) caster (fine white) sugar
    2 cups (300g) plain flour
    250g / 1/2lb cream cheese, softened
    395g / 13oz can condensed milk
    2 Eggs
    1 lemon, rind finely grated, juiced
    1 cup (150g) frozen blueberries

Strudel topping

    80g /2.3/4oz butter, softened
    1/3 cup (75g) caster sugar
    3/4 cup (110g) plain flour


Method

Step 1
    
To make the strudel topping, use an electric mixer to beat the butter and sugar in a bowl until pale
and creamy. Add the flour and stir to combine. Shape the mixture into a disc and cover with plastic
wrap. Place in the freezer for 30 mins or until firm.
    
Step 2
    
Preheat oven to 180°C/356F. Grease and line the base and 2 long sides of a 20cm x 30cm (8 x 12in)
lamington (deep slice) pan with baking paper, allowing the sides to overhang.
    
Step 3
    
Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the
flour and stir to combine. Press the mixture over the base of the prepared pan. Bake for 20 mins or
until light golden.
    
Step 4
    
Use an electric mixer to beat cream cheese and condensed milk in a bowl until smooth. Add the eggs,
1 at a time, beating well after each addition. Add the lemon rind and lemon juice. Stir to combine.
Add the blueberries and gently fold to combine. Pour over the base in the pan. Smooth the surface.
    
Step 5
    
Use a box grater to coarsely grate the strudel topping into a bowl. Sprinkle strudel evenly over the
cream cheese mixture in the pan. Bake for 30 mins or until just set. Set aside in the pan to cool
completely. Place in the fridge for 2 hours to chill. Cut into pieces.

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Until Next Week - Happy October, and Happy Quilting!

Regards,
Jody & Annette