QBOTMC News - Love in a Mist Block, Tips, Chrysanthemum Bag and Banoffee Roll

Published: Tue, 11/06/18


We hope you've had another great week this week.  Here it seems Summer has decided
to come early, and already we've had a couple of days between 36-38 degrees (That's in
the high 90's F).  That's made working in my little non air-conditioned cabin interesting
again.  And I wanted to start a flannel quilt next....  Maybe that's going to have to wait
now until about April next year??? 

I was hoping that it wasn't going to be another super-hot Summer again, but I fear that
it's shaping up to be that way.  At least the pool is nearly swimmable again....

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This week's block is a really pretty pieced one that is well worth a try.

Please click the link below to download the Love in a Mist Block.

http://www.onlinequiltmagazine.com/members/content/f/id/700/

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We found these tips online and thought they were rather good...

1. Wouldn't you love to vacuum less? Sweep a magnet over your carpet to instantly find and
grab dropped pins.
 
2. "I keep track of when I last replaced my serger knife blades by writing the date on the
blades with a permanent marker." - Nancy Zieman
 
3. Hate to waste scraps of your favorite fabric? Use small plastic containers to collect and
organize scraps, and save them for crazy patch quilts or a small appliquéd touch.
 
4. Can't fit your pattern back in its original packaging? Buy extra pattern storage bags or use
a plastic freezer bag to organize patterns and prevent ripping.
 
5. "If you mark quilts with the blue marking pen, after rinsing, allow your project to completely
dry in a natural setting (do not use a blow dryer or any type of heat). This will ensure that the
lines will not show up again. - Eleanor Burns

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And this sounded rather yummy too (and well worth a practice go with the Celebration Season upon us...)

Banoffee Roll

Ingredients

    70g/2.5oz butter, at room temperature
    120g (2/3 cup) dark brown sugar, lightly packed, plus 2 tbs extra
    1 teaspoon vanilla bean paste
    3 eggs, separated
    75g (1/2 cup) plain flour, sifted
    1 teaspoon bicarbonate of soda
    2 tablespoons water, boiling
    600ml/21oz thickened cream, whipped to firm peaks
    3 large bananas
    300g / 10-11oz jar salted caramel dessert sauce
    2-3 tablespoons caster (fine white) sugar



Method

Step 1
    
Preheat the oven to 190C (374F)/170C fan forced. Grease a 3cm (1in)-deep, 24.5 x 37cm (10 x 15in)
(base measurement) rectangular cake pan and line with baking paper.
    
Step 2
    
Use electric beaters to beat the butter and sugar in a small bowl until pale and creamy. Add the
vanilla bean paste and egg yolks and beat until the sugar almost dissolves. Transfer to a large bowl.
    
Step 3
    
Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Use a large
metal spoon to fold the flour into the butter mixture alternately with the egg whites until just
combined. Combine the bicarb and water in a jug and fold into mixture until just smooth. Pour
mixture into the prepared pan and gently spread to the edges. Bake for 15 minutes or until the
surface springs back when lightly touched.
    
Step 4
    
Place a piece of baking paper on a tea towel. Sprinkle with the extra brown sugar. Turn the warm
cake onto the paper. Remove and discard the top sheet of paper.
    
Step 5
    
Starting from the short side closest to you and using the paper as a guide, gently roll up the cake.
Set aside for 2-3 minutes. Gently unroll the cake by about two-thirds. Set aside to cool completely.
    
Step 6
    
Reserve 1/3 cup cream. Completely unroll the cooled cake and spread with remaining cream.
Thinly slice 1 of the bananas and arrange over cream. Spoon over 1⁄2 cup of the caramel sauce.
Carefully roll up the cake and transfer to a serving platter.
    
Step 7
    
Line a baking tray with foil. Lightly grease. Cut the remaining bananas into 5mm 1/4in -thick
long diagonal slices. Place on the prepared tray. Sprinkle liberally with the caster sugar. Use a
kitchen blowtorch to melt the sugar until it caramelises.
    
Step 8
    
Microwave the remaining sauce in a heatproof bowl on High for 1 minute or until warmed.
Allow bubbles to subside. Top cake with reserved cream and caramelised banana. Drizzle
with sauce.

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And it's bag week again too, and this week we have a small favourite, with our over-the-shoulder
or over-the-arm Chrysanthemum Bag.

Please click the link below to download this pattern.

http://www.onlinequiltmagazine.com/members/content/f/id/701/

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Until Next Week - Happy Quilting!

Regards,

Jody & Annette