November 2019

We enjoyed quilt club after our Thanksgiving celebrations.  Everyone was here today.  Sue is back from her trip to Ireland. She gifted us each an Irish fat quarter.  Thank Sue!

We began the day with show and tell.  Sheree's Cloverleaf Mystery Quilt is near completion.  Sheree's color was navy.

 Here is Rhonda's again.  Her color was brown.

 And Sue's quilt top.  We followed the same basic directions with  completely different results.  Sue's color was indigo.

This is Peggy's quilt top minus the borders.  Her color was peach.

 This is a baby quilt I made for my nephew's baby.

 This is Pineapple blossom my granddaughter Kamille and I made for her.

 This is my Bonnie Hunter mystery quilt Good Fortune.

I am making an Antique Lace quilt for my mom's sister.  Rhonda found a turned block!  Thank you!  Back to the ripper.

 Sue made this baby quilt for a neighbor's new baby.

  Peggy was using her stash to make Christmas quilts.  Here are the tops.

Sheree is making a Christmas present from a pattern we have used before.  I think this is called the Economy quilt block.

 Linda is using the giraffe panel for a wall hanging in her granddaughter's room at her house.

 And this is a quilt that Linda's granddaughter Kinley is making for her parents for Christmas.  Good job Kinley!

 Peggy made this bag for a cousin in California.

 Sheree's tumbler quilt.

Rhonda is making a quilt for her office with these blocks.  

 A Hawaiian quilt Rhonda is making-each row will be different.

 Lots of progress has been made on the pineapple quilt blocks.  The colors are more vibrant and beautiful in person.

 Rhonda's triangle quilt with the hexagons and angular pattern.

 Some of Rhonda's panels made into window quilts.

 Mr Bones is complete.

 Another Take Five quilt Rhonda made.

 We had breakfast treats today.  Lots of pastries and a ham and egg casserole.

There were requests for Rhonda's french toast.  Here it is.

Baked French Toast Casserole

Recipe courtesy Paula Deen

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half and half

1 cup milk

2 Tablespoons granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Dash salt

Praline topping, recipe follows

1. Slice French bread into 20 slices, 1 inch each. (Use any extra bread for garlic toast or bread crumbs.) Arrange slices in a generously buttered 9 X 13-inch flat baking dish in 2 rows, overlapping the slices.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly.
3. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
4. Cover with foil and refrigerate overnight.
5. The next day, preheat oven to 350 degrees.
6. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Praline Topping

1/2 pound (2 sticks) butter, melted

1 cup packed light brown sugar

1 cup chopped pecans

2 Tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Notes:

I generally cube the bread rather than cutting it into slices. I find that this helps get the milk-egg mixture into the nooks and crannies that it's supposed to go into. However, I have made it both ways, as shown above. Both achieve delicious results.

For this particular go round, rather than using French bread, I used Pepperidge Farm Cinnamon Swirl bread and it turned out really yummy. As with preparing any French toast, I let the bread for the recipe get slightly stale before using it, although that is not specified in the original recipe.

I generally put the Praline Topping on the Baked French Toast Casserole the night before and cover and refrigerate the entire dish. I have had no problems with this method.

If you do not care for nutmeg, you will likely think that this is a very nutmeggy recipe. (Between the Casserole and the Topping, there is one full teaspoon, and you can taste it.) You may need to adjust accordingly.

We discussed our next group project.  Sue is going to be our project leader.  We will be trying a new technique of making quilt blocks with a type of raw edge applique.  Colors are being decided on. Fabric cutting is being figured out.  We will be expanding our quilting wings once again.

Next Saturday, the 7th of December, we will be meeting at the mall at 7:30 for our annual Christmas Shop Hop.