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Our address has changed. Check us out at blog.keepsakequilting.com/. All of our old postings are there as well!

Here’s a great appetizer for a bridal shower, a baby shower or a graduation party. It’s always nice to be able to bring an appetizer, like this one, that doesn’t need to be heated. The olive spread can be made way in advance and is great on pita bread as well as on the toasted baguette called for in the recipe.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Olivada Crostini
2 (6- to 8-ounce) cans pitted black olives
3 tablespoons pine nuts
2 large garlic cloves
3 tablespoons olive oil
1 baguette
2 roasted red peppers
2 slices mozzarella cheese

Drain the olives and combine with the pine nuts and garlic in a food processor. Pulse until the mixture is chopped to the desired consistency. Add the olive oil, and process for several seconds to mix well. Place the mixture in a container and chill, covered, in the refrigerator. The mixture may be prepared up to one week ahead of time.

Slice the bread into 1-inch-thick slices, and arrange on a baking sheet. Bake at 350 degrees for 10 minutes or until toasted. Cut the roasted red peppers into 2-inch strips and the cheese into 1-inch strips. Spread the olive paste on the bread slices; add the roasted pepper and cheese strips; and garnish with a fresh parsley sprig.

Yield: 6 to 8 servings

The 2011 Keepsake Quilting Summer Sale was this past weekend, and it was a huge success! The weather was a bit cool in the morning, but both days warmed up nicely. We had so much fun, and everyone who came had a great time—and snatched up some terrific bargains along the way!

Keepsake Quilting Summer Sale

Keepsake Quilting Summer Sale Porch

Here are Tina and Heather choosing the three lucky early shoppers:

KQ Sale Entry Winners

Announcing the KQ Sale Entry Winners

Here are the lucky ladies who were first in line:

Ready to enter Tent

Entering Tent

Entering Tent

Here’s some action from inside the tent:

Shoppers in Tent

Shoppers looking at fabric

Shoppers looking at Fabric

Look through our gallery for more Summer Sale fun, you might even find a picture of yourself!

We’re so excited for our Summer Sale. We can’t believe it’s in only two days; we’ve been so busy preparing for it that the time has just flown by! The parking lot is already blocked off, and the tent goes up tomorrow.

The weather forecast is perfect for an outdoor sale—partly cloudy with temperatures around 70 on both Friday and Saturday.

Visit our website for more info: http://bit.ly/kmwhTK

We hope to see you there!

Hungry Quilter Rhubarb Crisp

After a long, cold winter, we New Hampshirites wait in great anticipation to the day when our fruit and vegetables once again come from our own backyard gardens or the local farm stands. Buying food locally and eating food that’s in season is good for the body, good for the environment, and good for the
local economy.

One of our first seasonal crops is rhubarb. Kids will dip the tart pink stalk into sugar and eat it raw. We love it cooked up into rhubarb cake and this quick-to-prepare rhubarb crisp. And when June arrives, rhubarb meets its perfect mate in strawberry-rhubarb pie.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Click here for the Strawberry Tablecloth and Fabric

Rhubarb Crisp
1 cup packed brown sugar
1 cup flour
3/4 cup quick-cooking oats
1/2 cup (1 stick) margarine, melted
3 cups finely chopped rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
4 drops red food coloring (optional)

Mix the brown sugar, flour and oats in a bowl. Stir in the margarine. Press about 2/3 of the mixture over the bottom of an 8-inch baking pan. Spread the rhubarb in the prepared pan. Cook the sugar, cornstarch and water in a saucepan over medium heat until thickened, stirring constantly. Add the vanilla and food coloring and pour over the rhubarb. Top with the remaining oats mixture. Bake at 350 degrees for 45 minutes. Serve warm or cold.

Yield: 9 servings

Rosemary, Jo, Karen, Deb and I are now back from Quilt Market in Salt Lake City, Utah.  We had a great (and busy) time!  The only opportunity we had to do a little sightseeing was the first day we arrived.  You’ll see shots of Temple Square and The Church of Latter Day Saints Conference Center, which was a magnificent architectural building.  The flowers were in full bloom in the Square, and the mountains were still snow covered.  It doesn’t get any prettier than that!  I’ve also included shots of some quilts from the Quilt Festival Exhibit.  These quilts are truly masterpieces.  I wish I could show them all!

Rosemary’s, Karen’s and my time is spent going from appointment to appointment that we set up prior to market with different fabric vendors.  Jo’s market responsibility is to (literally) stop at EVERY booth scouring for the newest quilts and notions we can offer.  Deb, our shop manager, was able to arrange for a number of trunk shows to come to our retail shop, and she learned lots of new merchandising techniques from viewing all the expertly displayed booths.  We brought back as many new quilts as we could fit in the four empty suitcases we brought with us.  This week, we now have the task of sorting through everything and making plans for upcoming photography shoots.

All in all, it was definitely a successful trip!  We found lots of exciting new notions, patterns and beautiful quilts, and are now hard at work finding the perfect fabrics for them.  Many of these finds will be featured in our fall 2011 catalog, the winter 2011 newsletter and even our spring 2012 catalog.

Thanks for taking the time to read my blog!  We’re hoping to continue to update you on the progress of our fall catalog production that we’re working on now.  I think you’ll find it interesting how we go about putting it all together!

Until next time!

Cheryl

View of Airport from plane

Jo, Rosemary and Karen next to the garden in Temple Square.

Ladies by flowers in Temple Square

Salt Lake City is much further into spring than we are here in NH!

Salt Lake City in bloom

Rosemary, Jo, Cheryl and Karen in front of the fountain at Temple Square

Ladies by fountain in Temple Square

View of Temple Square

Temple Square

The Mormon Tabernacle Choir Auditorium

Mormon Tabernacle Choir Auditorium

Church of Latter Day Saints Rooftop Garden

View of Downtown SLC and mountains from the Church of Latter Day Saints Rooftop Garden

View from Church of LDS Rooftop Garden

You’ve been patient, so here’s what you’ve been waiting for: photos from Quilt Market!

Entrance to Quilt Market

Looking in to Quilt Market

Inside Quilt Market

Inside Quilt Market 2

Finally, some Exhibit Quilts

“I’m Watching You,” by Barbara McKie

"I'm Watching You", by Barbara McKie

“Feathers in the Wind,” by Caryl Bryer Fallert

"Feathers in the Wind", by Caryl Bryer Fallert

“Butterfly Dance,” by Anne Faustino

"Butterfly Dance", by Anne Faustino

“Boston’s Back Bay,” by Mary Lou Schwin, Janet Dye, Joan Randall, Janet Duncan Dignan, Patricia Smith, and Graciela Piccalo

"Boston’s Back Bay", by Mary Lou Schwin, Janet Dye, Joan Randall, Janet Duncan Dignan, Patricia Smith, and Graciela Piccalo

A holiday or special occasion is a reason to celebrate, and food always makes the celebration complete. With this month’s recipe, we celebrate Cinco de Mayo, a holiday that celebrates Mexican heritage and pride.

This lasagna is great for Mother’s Day and graduations, as well, because it can be personalized to taste. Just like building your own taco, you can make it as hot and spicy as you like.

We baked our lasagna in three smaller dishes, substituting ground turkey for the beef in one of the dishes, and adjusting the baking time accordingly.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Mexican Lasagna
1 1/2 pounds lean ground beef
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 to 1 teaspoon cumin (or to taste)
1 (15-ounce) can stewed tomatoes
1 egg
2 cups cottage cheese
1 teaspoon garlic powder
1 1/2 cups shredded Monterey Jack cheese
1 (10- to 12-count) package corn tortillas
1 1/2 cups shredded cheddar cheese
Shredded lettuce
Chopped fresh tomatoes
Sliced black olives
Chopped onion
Jalapeno peppers

Brown the ground beef in a large skillet, stirring until crumbly, and drain. Add the chili powder, salt, pepper, cumin and tomatoes, and mix well. Cook for about 5 minutes, and set aside. Beat the egg in a medium bowl. Add the cottage cheese, garlic powder and Monterey Jack cheese, and mix well. Line the bottom and sides of a 9″ x 13″ baking pan with the tortillas. Spread the ground beef mixture in the prepared pan. Spread the cottage cheese mixture over the ground beef layer. Bake at 400 degrees for 30 to 40 minutes or until the top is brown. Top with the cheddar cheese, lettuce, tomatoes, olives, onion and jalapeno peppers. Serve with salsa and sour cream.

Yield: 10 to 12 servings

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