VISIT THE BOUQUET ARCHIVES
SEPTEMBER, 2008
Although January 1 is officially the start of a new year, I always feel September is a new beginning. I can still feel the excitement of the first day of school with new pencils and clean pads of paper. As a quilter that excitement is translated into new projects and new pieces of fabric.
I am very busy this month putting finishing touches on projects
for my newest book --- Ribbon Treasures from Celia’s Garden.
It is due to be released by AQS in the Spring of ‘08.
NOVEMBER, 2008
I tend to work best under pressure. At the moment I am in the home stretch of completing a myriad of ribbon projects for my newest book, Ribbon Treasures from Celia’s Garden. The project content of the book was changed a few months ago from fabric and ribbon to completely ribbon. I am being stretched with delightful ribbon treasures resulting.
While enjoying this creative process, I shall be most thankful when the looming deadline results in a clean sewing table in my family room. I shall be thankful not to crack under the pressure of deadlines. Working hard makes the rest period afterward all the more sweeter.
To you and your families, a Happy Thanksgiving.
DECEMBER, 2008
Holiday greetings to you and your family.
May you find time to relax and enjoy this season.
I share with you this delicious recipe for Fruited Shortbread Bars.
The name of it should be If you can only bake one thing , THIS IS IT!
Fruited Shortbread Bars
Makes a 9” square pan
Combine in a mixer at low speed:
1 c. flour
¼ c. sugar
½ c. butter
Press into an ungreased 9” square pan.
Bake at 350 degrees for 15 – 20 minutes until the edges are lightly brown.
Combine and beat at medium speed for 2 minutes:
¾ c. sugar
½ c. flour
2 eggs
½ tsp baking powder
¼ tsp. salt
1 ½ tsp vanilla
Stir in:
¾ c. chopped dates
½ c. flaked coconut
½ c. pecans
½ c. drained maraschino cherries
Pour over the hot crust and return to oven.
Bake at 350 degrees 25 – 30 minutes until the top is lightly brown and the filling is set.
This is very rich and a small piece will make anyone happy! Enjoy!
Although January 1 is officially the start of a new year, I always feel September is a new beginning. I can still feel the excitement of the first day of school with new pencils and clean pads of paper. As a quilter that excitement is translated into new projects and new pieces of fabric.
I am very busy this month putting finishing touches on projects
for my newest book --- Ribbon Treasures from Celia’s Garden.
It is due to be released by AQS in the Spring of ‘08.
NOVEMBER, 2008
I tend to work best under pressure. At the moment I am in the home stretch of completing a myriad of ribbon projects for my newest book, Ribbon Treasures from Celia’s Garden. The project content of the book was changed a few months ago from fabric and ribbon to completely ribbon. I am being stretched with delightful ribbon treasures resulting.
While enjoying this creative process, I shall be most thankful when the looming deadline results in a clean sewing table in my family room. I shall be thankful not to crack under the pressure of deadlines. Working hard makes the rest period afterward all the more sweeter.
To you and your families, a Happy Thanksgiving.
DECEMBER, 2008
Holiday greetings to you and your family.
May you find time to relax and enjoy this season.
I share with you this delicious recipe for Fruited Shortbread Bars.
The name of it should be If you can only bake one thing , THIS IS IT!
Fruited Shortbread Bars
Makes a 9” square pan
Combine in a mixer at low speed:
1 c. flour
¼ c. sugar
½ c. butter
Press into an ungreased 9” square pan.
Bake at 350 degrees for 15 – 20 minutes until the edges are lightly brown.
Combine and beat at medium speed for 2 minutes:
¾ c. sugar
½ c. flour
2 eggs
½ tsp baking powder
¼ tsp. salt
1 ½ tsp vanilla
Stir in:
¾ c. chopped dates
½ c. flaked coconut
½ c. pecans
½ c. drained maraschino cherries
Pour over the hot crust and return to oven.
Bake at 350 degrees 25 – 30 minutes until the top is lightly brown and the filling is set.
This is very rich and a small piece will make anyone happy! Enjoy!
Copyright © 2012 Faye Labanaris. All Rights Reserved.