I am trying to close my studio, so posting will be next to not till April.
I will try to post pictures of what little I will be working on like this:
I started this when I got my 730...5 years ago... with this book:
DUH maybe I should have read those instructions on quilting more closely....
(sorry everything is so spaced, I am having trouble setting this post up...must have pressed on the wrong button again)
I will try to post pictures of what little I will be working on like this:
I started this when I got my 730...5 years ago... with this book:
to help teach me how to use my machine:
I finally finished it TODAY! I must ask if this has happened to you...
DUH maybe I should have read those instructions on quilting more closely....
I made this also this week. I call it a floor throw.
You sew the left over cutting together you get from trimming your quilts that have the batting and backing. I just sewed it to muslin and now I have another mat. (floor throw)
Tues. was doughnut day. I made these:
because I didn't get these till Fri. after D day:
Homemade Krispy Kremes
Ingredients
3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour (a little under 2
cups, I recommend you measure and weigh. See my note above)
1 1/2 ounces sugar (about 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature
1 dash salt
oil
Glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water (or as needed)
Directions
In a large measuring jug, combine the milk and
boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place
for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the
rest of the sugar, and the salt. Cut in
the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast
mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured
counter and knead for about 5 to 10 minutes—it should feel springy and little
bubbles should form under the surface. Place
it back in the bowl, cover with a cloth or plastic wrap, and let rise for about
an hour until double in size.
Once risen, place the dough onto the counter
and cut it into 4 pieces. One piece at a
time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball ‘em up
with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise
while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until
golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they
don’t overcrowd and stick together.
Drain on a paper
towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t
get that delicious coverage!
Have a great week.
D.G. L