Keeping my Resolution

Yea for me! I’m posting again for 2010!  I love to collect houses of all sizes, and this one on the right is my newest! It is hand carved, and the quilt is hand painted on canvas. It lights up, and looks great above my kitchen cupboard. I have lots of the Cat’s Meow small flat houses (if you collect those)!

Here is part of a new
fabric collection called “A Stitch in Time” by Red Rooster. There is a red tonal that goes with this collection also. I designed a 44″ square quilt called “Star Power” that features these fabrics in 4 different quilt blocks. This is a patriotic table topper or wallhanging that can be used all summer. You can view the quilt that will be in an ad in the May 2010 issue of The Quilter.  A pattern and kit for this project will be available on my site at the beginning of March. There are other pieces to this new collection but most are already sold out.  The rule of thumb these days: “If you see fabric that you like, buy it when you see it” (as it probably won’t be around the next time you go to look for it).

Sewing Tip: Always start a new sewing project with a new sewing machine needle (in the correct size of course).

” Crescent Caramel Swirl” – a Crawford family favorite!

1/2 cup butter (1 stick)
1/2 cup chopped walnuts
1 cup brown sugar
2 tablespoons water
3 cans (sometimes called “tubes”) of Crescent Rolls in the dairy case

1. Heat oven to 350 degrees. Melt 2 tablespoons of butter (cut from the stick); and grease the interior of a Bundt pan with the butter. Sprinkle the interior of the pan with three tablespoons of nuts (from the 1/2 cup).
2. Remove the rolls from the cans (do not unroll). Cut each section into four slices. Arrange 8 slices in the bottom of the Bundt pan. Set the other slices aside for now.
3. Add the remaining butter, nuts, brown sugar and water in a small pan. Stir; heat to boiling. Remove from the heat.
4. Spoon half of the sauce over the slices in the pan. Arrange  the rest of the slices in the pan; pour the rest of the sauce over these slices.
5. Bake for 25 – 35 minutes until the crust is a deep golden brown. Cool the pan on a cooling rack for 3 minutes. Invert the pan on a serving tray to remove. Let cool. Enjoy!

Time for dinner. Tom’s making a pork roast tonight! Then back to work. Sew  many blessings, and sew much to do!

Piece,
Michele