Thursday, June 24, 2010

Apron with Ruffle
and matching Bow!


Lay tea towel out
and cut away the template
from the sides.
Roll the sides under twice
to finish edge and topstitch.


Cut Strip for Top Ruffle 4 1/2" wide
finish edges on all sides
double roll and top stitch.
Stitch down the center
with gather stitch.
Gather up to fit in place
see later in tutorial...

Cut Lower Ruffle 12 1/2" WOF
( width of Fabric)
Place wrong sides together
and stitch sides 1/4"
to finish edges turn right side out
and gather top.
Use a gather stitch or method
using cording see below.
Simply place DMC #8
or other thick floss
1/8" from edge and zigzag stitch over.
Make sure you make several knots
when you begin
so it doesn't pull through.
When you get to the end
pull cording
and this ensures
your gather stitch doesn't break.

TOP RUFFLE STITCHED ON

Make sure you adjust the length
of the apron
before you stitch lower ruffle on.
I cut about 3" off
I prefer a shorter apron
well and lets be honest...
I AM SHORT.
haha
Pin Lower Ruffle to fit bottom of apron
Stitch ruffle on front side of apron.
You will place ric rac
to finish the seam.
That way the underside of the apron
is finished.

RIC RAC
is pinned in place
then top stitch.
I top stitched both sides
you can do whatever you prefer.

MAKING THE STRAPS
AND TIES

Cut 3 strips 2" wide
of cooridinating fabric
Press all sides 1/4" in
with right side down.
Then bring to match sides
and top stitch
with right side out.
Remember to cut one of the strips
in half for the top of the apron.
Straps folded and ready to top stitch.
Stitch in place on on each side
and one on each side
on the top of the apron
for the tie around the neck.


NEW FABRIC HAS ARRIVED
HEATHER MULDER PETERSON

You must see this new line
Sanibel
we are cutting layer cakes,
charms and designing a new quilt
using our famous die-cut flower
keep posted for the quilt...
AMAZING and SIMPLE!


NOW for the Treat!
Salted Peanut Chews
Found in the Cook Book page 152
Chewy and Delicious don't miss this one!
CRUST
1 1/2 cup flour
2/3 cup brown sugar
1/2 tsp. baking powder
1/4tsp. baking soda
2 teaspoons vanilla
1/2 cup butter melted
1 egg
1 egg yolk
TOP WITH
3 cups mini marshmallows
TOPPING
2/3 cup corn syrup
1/4 cup butter
12 ounce pkg peanut butter chips
1/2 pkg. butterscotch chips
( Optional but Dana recommends)
2 cups rice krispies
2 cups salted peanuts

Blend the crust ingredients together
press in 9x13 pan.
Bake at 350 for 10-13 minutes
til golden brown.
Add marshmallows and return
to oven till mallows puff up
but not brown 1-2 minutes.
Cool while preparing topping.
Heat syrup, butter
and peanut butter chips
and butterscotch chips
until smooth in micro or in pan
on stove stir constantly.
Remove and add rice krispies
and peanuts pour over marshmallows.

Allow to cool and cut into 2" bars
very rich and delicious...
TRUST ME!


UPDATE ON...WHAT IS IT?
no one has won yet
and really no one is even close.
I have decided to start giving hints...
Each Thursday til we have a winner
we will post a hint.
HINT #1
Usually priced by the pound???





4 comments:

  1. Looks like worms or some kind of intestines.

    Stacy Lawlis

    ReplyDelete
  2. Cow tongue? Alright, I just have to say that besides the mystery item, everything you post looks sooooo delicious!!! Your family is so lucky to have a good cook. Instead of going out to eat I would rather come over and eat at your house!!! I'd leave a good tip.

    ReplyDelete
  3. My gradma sent me a kit to make one of your super cute aprons for my birthday I am so excited to get my machine out and give it a try :) And I can't wait to visit and see your shop she says it's amazing!!

    ReplyDelete

Let's Chat!