Tuesday, December 03, 2013

Ask And You Shall Receive

I've had a couple of requests for instructions on how I put together my Log Cabin placemats and for a recipe from our Bakeoff last Saturday, so today's post is all about how-to. Let's do the placemats first.

I've been calling it a Log Cabin block but I realized as I was putting this sample together that it's slightly modified. While I should have been working my way around the block with strips I had been adding to the ends and the sides with sets of strips, so it's close, but not quite legit - it's a combination Log Cabin & Courthouse Steps.

I used 1.5" wide strips throughout and started with two 5" lengths, one in yellow and a second of green.

Then I sewed two strips the height of the pieced block (in this case 2.5") - one in red and one in green - to the ends.

From here you just keep adding a strip to each end and then each side, keeping the reds together and the greens together and working your way out until you get a size that you like.

I used a combination of Christmas and traditional prints and tried not to repeat a colour. I also didn't do the math for the strip lengths in advance - each set of strips was cut to fit the block as I went.

My mats ended up with 5 strips of green (both on the end and one side) and 5 strips of red on the other end and side but if you want them larger just add another strip or two. Once it's together, machine quilt to your liking (I just did diagonal line about an inch apart) and then bind them. Easy peasy. If you make some I'd love to see your photos.

And now to the sweet stuff. Susan was interested in the Toblerone Shortbread recipe, so I thought there might be one or two others that would enjoy it as well. They mix up really quickly and are a lovely cookie:

Toblerone Shortbread
1 c unsalted butter, softened
2/3 c icing sugar, sifted
1 1/2 c flour
1/3 c rice flour or cornstarch
1/2 tsp baking powder
pinch of salt
1 c chopped Toblerone chocolate nougat bar

Preheat oven to 325F.

Using electric mixer, beat butter with sugar until light. In separate bowl, combine flour, rice flour, baking powder and salt. Using wooden spoon , gradually stir dry ingredients into butter mixture. Stir in chocolate nougat pieces.

Drop by tablespoonfuls onto parchment lined cookie sheets. Bake about 20 minutes, or until lightly golden around edges. let cool in pan on rack for 5 minutes. Transfer to racks to cool completely. Makes about 30 cookies.

Have a great day....M


Susan said...

Thanks for the recipe, we are having them for afternoon tea now. Scrumptious!

Anne said...

I just had a couple right off the pan with my lunch. Heavenly!