alexandersonquilts.com

thequiltshow.com

The fabrics in this quilt by Ricky Tims was all hand dyed by himself.  It was beautiful and vibrant.  The quilting was amazing and also all quilted by Ricky on his Bernina. Gave us hope!  He showed us how he did it and it didn't look so hard. (right?)  He told us practice, practice, practice.  He has a dvd on quilting that might be worth getting.


Shopping was expensive and all three of us spent a lot more than we expected but we were in the moment!  And it was so much fun too!

JoAn, Donna and Jeanene went to the Ricky Tims Super Quilt Seminar earlier this month and were wowed by what we saw, heard and learned.  It was fun to talk to Alex Anderson and her husband, and learn and laugh with Ricky Tims.

Wish you could have been there and we have lots to share with our quilting sisters.

Loryn's Big Day

Glenna's granddaughter Loryn with her new birthday quilt

Almond Cookies (with the variations)

Almond Cookies

Yield: 12 cookies, 4 servings

½ cup raw almonds, unsoaked

¼ cup raw walnuts, unsoaked

Dash salt

½ cup pitted medjool dates, unsoaked

¼ teaspoon almond extract

¼ cup raisins or dried cherries, unsoaked, (optional)

¼ cup ground almonds

(1 cup raw almonds, unsoaked – Place in a food processor fitted with the S blade and process until finely ground. Store in a sealed container. Ground almonds will keep for one month in the refrigerator or 3 months in the freezer. Yield – 1 ¼ cup)

Place the almonds, walnuts, and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don’t over process: you should still see chunks of almonds and walnuts. Add the raisins, if desired and pulse briefly, just to mix. Remove from the food processor and place in a small mixing bowl.

Scoop about 1 tablespoon of the almond mixture into your hand and squeeze firmly until sticks together. Roll into a 1-inch ball and flatten slightly to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the ground almonds, and place on a plate. Chill at least 1 hour before serving. Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or 3 month in the freezer.

Variations:

For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips, and add 1 teaspoon orange zest, if desired. Although these cookies aren’t totally raw, they are much healthier than the traditional version.

For Schoolboy Cookies: Omit the raisins, and press a small square of dark chocolate onto the top of each cookie.

For Lemon Cookies: Replace the almond extract with lemon extract and add 1 teaspoon lemon zest.

Enjoy, Ruth Taylor

Thanks JoAn for sennding Ruth's Recipe

Here is the recipe for cookies we had at quilt group, ya! They were good and good for you…GO RAW!!

Raw Almond Cookies

½ C raw almonds (unsoaked)

¼ C raw walnuts (unsoaked)

Dash Salt

½ C pitted medjool dates (unsoaked)

¼ t almond extract

¼ C raisins or dried cherries (unsoaked)

¼ C ground almonds

Place the almonds, walnuts and salt in a food processor fitted with the S blade and process untill coarsely chopped. Add the dates and almond extract and prouss until the mixture begins to stick together, Don’t over process; you should still see chunks of almonds and walnuts. Add the raisins, if desired and pulse briefly, just to mix, remove from food processor and place in small mixing bowl. Take a teaspoon full, roll in ball and smash down into cookie shape, roll each cookie in the ground almonds and put on plate. Chill at least one hour before serving. Store in a sealed container for 1 month.

Lesson in blogging

Vicki brought her computer so we could do a tutorial on getting on our quilting group blog; SCRAPS R US.  It was fun to see it Large and go through it together.  We all need to post all our fun projects, recipes, etc. to the blog for everyone to enjoy.  Great idea Vicki!

Happy Blogging!

Thanks Jan for getting our blog started!