Dresden plate quilting class

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!

Dresden plate; sewing

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

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Gluten-free banana bread

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)

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan (** see note at bottom).
  2. 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.
  3. 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.

gluten-free

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