Wednesday, December 2, 2009
Reusable Gift Bag
Wednesday, November 18, 2009
The Show
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Wednesday, November 4, 2009
Pumpkin Cinnamon Rolls
Wednesday, October 7, 2009
The Pencil Bag
Thursday, September 24, 2009
Momiji Doll Birthday Greetings
Tuesday, September 8, 2009
Patchwork Bag Pattern
You can get the free bag pattern here. Please use this pattern for your personal use and enjoyment only.
Thursday, September 3, 2009
Birthday Bling
Sunday, August 30, 2009
Three Way Bag
Monday, August 24, 2009
Ladybug, Ladybug
Sunday, August 9, 2009
Charm Square Purse
Friday, July 31, 2009
The Quilt Yuko Made
Friday, July 10, 2009
Happy Scrappy-Me Three
Wednesday, July 1, 2009
Kangaroo Pocket Purse
Sunday, June 21, 2009
Oooh Baby. . . It's a Quilt
Monday, June 15, 2009
And the Winner is. . .
The flip-flops have ribbon glued on to the straps. The medallions are based on one of my popular brooch designs. They are made from fabric covered with sequins and beads. Anyway I thought they dressed up plain black flip-flops rather nicely.
Monday, June 8, 2009
And the winner is. . .
Monday, June 1, 2009
And The Winner Is. . .
Tuesday, May 26, 2009
May Giveaway Day
Monday, May 25, 2009
Treasure Bag Tutorial
- 2-5"x6" pieces of fabric for the sides
- 1-3 1/2" circle of fabric for the bottom
- 7/8-1yd 1/8" ribbon or cord for the drawstring
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Due to the small size of the bag the casings get pressed before sewing the side seams.
Press down 1/4", then 1" from that fold. Unfold and sew the side seams (1/4" seam allowance), leaving a 1/4" opening 1 7/8" down from the top edge. (See above picture).Press the seams open.
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Your bag is now ready to be filled with treasures for that special someone.
Friday, May 15, 2009
Happy Scrappy Too
The pattern I used for this quilt can be found here. It's hard to believe that it is the same pattern. The fabric choice makes a such difference.
Tuesday, May 12, 2009
A New Pincushion
Tuesday, May 5, 2009
Eco-friendly Lunch Bag
Friday, May 1, 2009
Miss May Flowers
Monday, April 20, 2009
Bunny, Bunny
Monday, April 13, 2009
3 Baskets Full
Baskets photographed while waiting to be filled by the Easter Bunny. There's a great tutorial here for making these cute and useful baskets. It is also a great pattern to use up some of those smaller scraps. Of course nothing I make with scraps seems to make a dent in the scrap pile. I'll keep trying though.
Tuesday, April 7, 2009
Pumpkin Scones
PUMPKIN SCONES
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 c. brown sugar
6 tbsp butter
1/c c. canned pumpkin
1/2 c. sour cream (reduced fat will work)
1/2-1 c. dry mix-ins (any combo of chocolate chips, nuts or dried fruits)
Preheat oven to 400*f. Mix together first 10 ingredients. Cut in the butter until it is the size of very small peas. (You can freeze the butter and then on the large holes of the grater, grate the butter into the flour mixture. Work in the butter with your fingers.) Stir in the mix-ins. Thoroughly combine the pumpkin and sour cream. Stir into the flour/butter mixture until it comes together. (You may have to use your hands.) Divide the dough in half and flatten to a 6" disc on a lightly floured cutting board. Cut into 6 wedges and place on cookie sheet. Repeat with other half of the dough. (I like to make smaller scones. This way you can eat more than one with no guilt.) You could also flatten all the dough and cut into 8 wedges. Bake @ 400*f for about 15 minutes, longer if you make bigger scones.
1 c. flour
1 c. ww flour 1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 c. brown sugar
6 tbsp butter
1/c c. canned pumpkin
1/2 c. sour cream (reduced fat will work)
1/2-1 c. dry mix-ins (any combo of chocolate chips, nuts or dried fruits)
Preheat oven to 400*f. Mix together first 10 ingredients. Cut in the butter until it is the size of very small peas. (You can freeze the butter and then on the large holes of the grater, grate the butter into the flour mixture. Work in the butter with your fingers.) Stir in the mix-ins. Thoroughly combine the pumpkin and sour cream. Stir into the flour/butter mixture until it comes together. (You may have to use your hands.) Divide the dough in half and flatten to a 6" disc on a lightly floured cutting board. Cut into 6 wedges and place on cookie sheet. Repeat with other half of the dough. (I like to make smaller scones. This way you can eat more than one with no guilt.) You could also flatten all the dough and cut into 8 wedges. Bake @ 400*f for about 15 minutes, longer if you make bigger scones.
Sunday, March 29, 2009
Nesting Owls
Wednesday, March 18, 2009
Old Top-New Bag
Thursday, March 5, 2009
Happy Scrappy Quilt
Thursday, February 26, 2009
Spring Things for Swap-bot
Monday, February 23, 2009
Ankie Daanen Class cont.
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