QBOTMC News - Lowey Block, GF Panforte Slice and Blue Daisy Bag

Published: Tue, 11/20/18


We hope you've had a great week, and for those of you in the US, Happy Thanksgiving!!

I'm excited now that Christmas is only a month away.  This year (and especially the second
half) has flown by, but there's all the festive fun for the end of the year to look forward to
now, and I'm really enjoying it.  I'm not going to jinx anything right now either, but for a
change I have done nearly half of my Christmas shopping, and that is one thing I am happy
about!  Still got a few more people to sort out, but at least I have things in mind and it's just
a matter of finishing it up. I say that now....

I'm keeping the newsletter brief this week too, as I have to finish up the Christmas quilt for
our December Online Quilt Magazine.  It's been fun to make, and you'll have plenty of time
to whip one up in time if you're feeling Christmas-quilty then too!!

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This week's block is a pretty pieced one that gives a great 3D effect.

Please click the link below to download the Lowey Block.

http://www.onlinequiltmagazine.com/members/content/f/id/707/

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This week's tips are of a practical nature -

1. Ensure your binding goes on smoothly by running a row of stitching around the edge of the
quilt to hold all three layers together, before you attach it.
 
2.Make your quilt rod / hanging sleeve from a patchwork of all the fabric used in your quilt.
Then, if you need to repair anything on the quilt top later, you will have a selection of the right
fabrics to use.
 
3.When measuring a quilt for borders, take several measurements lengthwise and crosswise -
especially going through the quilt centre. You will need to square up your quilt at this point so
your borders will sit properly when they are joined.

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And to start making some Christmas yummies...

Gluten-free Panforte Slice

Ingredients

    3/4 cup gluten-free plain flour, sifted
    1 teaspoon mixed spice
    1/2 teaspoon cinnamon
    200g / 7oz dried figs, chopped
    100g /3.5oz raisins
    100g /3.5oz macadamias
    100g /3.5oz blanched almonds
    2/3 cup honey
    1/3 cup caster (fine white) sugar
    200g / 7oz gluten free dark chocolate, broken
    Sifted pure icing sugar (powdered sugar), for dusting


Method

Step 1
    
Preheat oven to 180C/356F or 160C fan. Grease and line a 20cm/8in square cake pan.
Combine dry ingredients in a large bowl.
    
Step 2
    
Combine honey and sugar in a medium saucepan and stir over low heat to dissolve sugar.
Bring to the boil, reduce heat and simmer for 2 minutes.
    
Step 3
    
Remove and stir in chocolate to melt.
    
Step 4
    
Quickly stir into dry mixture. Lightly knead ingredients to combine. Press into pan and
flatten top. Bake for 25 minutes, or until just firm. Cool in pan. Dust with icing sugar
and cut into squares.


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This week's bag is a great go-everywhere kind of over-the-shoulder zippered bag. 
It's fairly quick and easy to make as well, and would make a fab Christmas present...

Please click the link below to download our Blue Daisy Bag.

http://www.onlinequiltmagazine.com/members/content/f/id/708/


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Until Next Week - Happy Quilting!

Regards,

Jody & Annette