I went to my first quilting class put on through the local Quilt Guild. It was with Anelie Belden, a National Speaker that wrote a book on a new and easier way to make a Dresden plate quilt – sounds fancy 🙂
Before the class I had to buy a Jelly Roll (I had to ask what that was) – a roll of about 40 strips of 2.5″ wide coordinating materials and follow the pre-class instructions. I first sewed pairs of dark and light materials together. Then I had to iron them flat and starch. The next step was to cut squares that the ‘plates’ will be sewn onto (I didn’t cut all of them since I knew there was no way I would get it all done in one day).
Before class I wondered if it would really be an all day class. It definitely was and I only got 1/2 of a plate done!
Anelie Belden was a great teacher – I learned a lot and had lots of fun. I still haven’t figured out what I am going to do with my Dresden (half) Plate, but I am thinking of completing it and turning it into a wall hanging.
I think the next item I will make using this technique (assuming I ever finish this one) will be a serpentine shape and make it as a lap quilt.
What new skill have you learned? – H
I just checked and I have not posted this recipe even though I have made it a few times. So, here it is:
Note: This recipe was originally posted using whole wheat flour at: http://8weekstoabetteryourecipes.blogspot.com/2012/09/banana-bread-8-week-friendly.html
I modified it so it is now Gluten-free
Gluten-free Banana Bread (with honey)
- 2 cups gluten-free flour (without xanthum gum in it)
- ¼ teaspoon xanthum gum
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar free applesauce
- 3/4 cup honey
- 2 eggs, beaten
- 3 mashed overripe bananas
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan (** see note at bottom).
- In a large bowl, combine flour, xanthum gum, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes and then turn out onto a wire rack.
** If I make three small (3 inches by 6 inches) pans I cook it for about 35 minutes.
Note: This photo is from a loaf that has been in my refrigerator for a few days – still tastes great and does not fall apart easily.
I just added this recipe to a permanent page under Gluten Free Pages.
Later – H