Boy, it’s been a long time since I posted. Summer has slipped away. The kids have started school, vacations are over, family reunions have come and gone, and slowly, we are settling into the rhythm of fall.
I have been working on items for my etsy shop, just not as fast as I would like! And…I am still plugging away on my nine patch from Crazy Mom Quilts blog. I think many of the quilters are on their second (or maybe it’s their third?!!) quilt by now. I just keep on keepin’ on – making a few blocks here and there as I get the chance.
I’m up to 59 blocks, and I’m still aiming for 72. I’m getting closer! I spread them out on a white bedspread the other day to help me “try out” the white sashing, and I really like it. I think I’m simply going to follow Amanda Jean's suggestions, including the scrappy border.
As apple season begins, I’ll leave you with a common treat that I sometimes forget. It smells so good and takes the chill off the house while it’s baking. I know they make little baking pans for these, even some for the microwave, but I still like to do them in the oven!
Baked Stuffed Apples
4 large baking
about 1/4 – 1/2 cup brown sugar
1/2 cup raisins, walnuts, or pecans (or a mix)
cinnamon
nutmeg
butter
about 1/2 cup water
Core apples. Mix brown sugar, nuts and/or raisins and spices. Divide evenly between apples and pack into the hollowed-out center. Dot each with butter. Place in baking pan and pour the 1/2 cup water around the apples. Cover with foil and bake at 375 until tender and heated through. Time will vary with size and type of apples. 30 – 60 minutes. You can also slice the apples as if for pie and mix all ingredients together except for the water. Place in a greased dish, cover with foil or lid, and bake until tender. Tastes just like the inside of an apple pie, only better!
Happy Fall!
Elizabeth
