Thursday, November 10, 2011

Sew Easy Receiving Blanket

Size: 34.5” square blanket
Cut: 1@30” square
1@40” square

Mark centers of all 4 sides of both pieces. Mark 5 inches from each corner of the larger piece of fabric. Match the middles and the 5” mark (of the large piece) to 1/4” from the end of the short piece. Sew each side separately. Choose one side to leave 5” opening in the middle for turning inside out.

The 4 corners should now look like this example. The 5” extra will be hanging off at the corners.

To complete the corners:
1. Match up the 2 seams at each corner and lay them on top of each other.
2. Use a square ruler and form a right angle (90) from the fold edge to the point where the stitching stopped. Draw a line.
3. Sew on this line from the fold edge and stop at the point where the stitching started/stopped.
4. Trim 1/4” from the seam.

Turn the blanket inside out through the opening.

Flatten the blanket and pull out the corners. The flange should be 2.5 ½” around all sides. Press with the seam toward the edge of the blanket.
Top stitch or decorative stitch along the seamline and this will close the opening at the same time.

** This is the same concept for making the small blankets that babies hold – for a 2 1/2” flange or binding, always cut the larger (back) section 10” than the larger than the smaller/front section. (ie: 15” and 25” yields a 19.5” blanket or 32” and 42” yields a 37” blanket)

Happy Sewing!
Marcia Henry 281.910.0026
Stitch Memories – Longarm Quilting Services

Wednesday, November 9, 2011

Houston Quilt Market and International Quilt Festival

Overwhelming!!! So many new ideas...fabulous booths...awesome classes...met great folks...stay tuned and see some of the great new projects spinning off from market.

Sunday, November 6, 2011

Sausage Crescent Rolls

1 lb breakfast sausage (like Jimmie Dean)
8 oz. cream cheese
2 cans of crescent rolls (try the new 'seamless' cans of rolls)

In a skillet, crumble and brown the sausage. Remove from heat and add the cream cheese and let it soften. Stir to mix in with the sausage.
Unroll the crescent rolls, (Pinch the seams together), divide the sausage mixture and place it down the middle. Roll the crescent rolls lengthwise pinching the edges. Place seam side down on a baking sheet and brush the top with egg white.
Bake at 375 for about 15 minutes or until it is golden.

Cool and then slice.

*** to make smaller rolls, divide each can into 2 sections to make smaller rolls - yields 4 rolls.

This is yummy!! It is great for brunch or breakfast.