Long time, no post....

WOW! It is already the end of 2014... I cannot believe it have been nearly two years since my last posting.
Well, actually, I can so much has happened the most noteworthy is getting married this past September.
Which, by the way, if you haven't seen it in our emails or on Facebook, my wedding dress that Harriet made and quilted and I designed the quilting design for and beaded is currently in our classroom along with many of Harriet's "travel" quilts... ones that are rarely seen in the store, but travel with her around the country.

In other news, I have been busy changing around fabric displays. The modern fabrics have been moved over with the solids as so many of the "modern" quilt designs today incorporate solids into the design. Kids fabrics have a fresh facelift in their new area and there are lots of fun new editions to the choices... most notably fabrics depicting scenes and characters for the movie "Frozen."

We also have, through the Christmas season, a whole display of fun stocking stuffer ideas as well as some great novels, some with a quilting theme and some not, all are great reads though!

We invite you to comment on our blog and let us know what you would be interested in us writing about on a monthly or bi-monthly basis. We want to hear from you!!

In case I don't get another post written before the holidays, please have a very Merry Christmas and we hope to see you in the store soon.

Happy Quilting!
Carrie Jones (formerly Hargrave) :-)

The learning continues...

As you may or may not know, here at Harriet's, education plays a key role in our business philosophy. Carrie is constantly taking business and marketing classes, Harriet recently had to learn all about Quickbooks and PC's and our employees are always thirsty for new knowledge about quilt making so they can better assist you when you come to visit and have a question.

In keeping with this tradition, Harriet and Carrie are currently conducting a series of classes for the employees, based on the Quilter's Academy series of books to assist them in their goals of the best customer service around.
Last night we held the second class in the series and we had a refresher course on making four- and nine- patches. Not only are we having a great time just hanging out together but we are learning all sorts of great tips and tricks and information that we can't wait to pass on to you over the counter next time you are in!

So, the next time you are in, ask us a question... we are always here to help! And if we don't have the answer we do all we can to find the answer and get it to you!

David's Favorite Beef Stew

1 lb stew meat, browned in two batches in 2 tbsp oil

4 russet potatoes, cut into 1" cubes
2 medium onions, cut in to 1" cubes
8 medium carrots, cut into 1" cubes

Add all of these ingredients to a large pressure cooker along with:
Salt and pepper to taste, and
3/4 cup water

Cook 20 minutes once to pressure,  or according to your pressure cookers instructions.

Serve with fresh warm corn bread muffins!

Mid- February Happenings at Harriet's

Oops! Carrie forgot to post on the blog last week... could have been she was a little distracted (more news on that later)... sorry about that!!

To make up for it, you get two recipes this week!! And the news from the store:

On Groundhog day this year, Punxsutawney Phil didn't see his shadow... so spring is just around the corner! And at Harriet's we have a little spring fever. We are getting some great new springy fabric in the store that you won't want to miss and...
Just in, a new line called With cute pre-cuts of the PUL fabric to make diaper covers or bags with as well as coordinating buttons, fold-over elastic and velcro and super cute patterns and books to boot! If you have a new baby in your life or one on the way- come check out these fun new items for baby!

Also, be sure to come by this weekend and say "Hi" to Mackenzie... our lastest addition to the Harriet's family. Mackenzie has been taking classes at Harriet's for several years now and is working through the Quilter's Academy series of classes with outstanding results! Mackenzie is at the store two Saturdays a month and would love to meet you and help out with any new quilt project you may have going on! Come in and say hi!

Hope to see you soon!
Carrie and the gang at Harriet's
    

White Bean Chicken Chili
1 pound small white beans, soaked overnight
6 cups chicken broth
2 medium onions - chopped
2 - 4 oz. cans chopped chilies
2 cloves garlic
1 tbsp. oil
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp cloves
1/4 tsp. cayenne pepper
4 c. diced chicken breast
3 cups Monterey Jack cheese

Drain beans. combine beans, broth, garlic and 1/2 of the onions in a large soup pot and bring to a boil. Reduce heat and simmer, until beans are very soft - 3 hours or more. Add more broth if needed.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add beans and chicken to mixture - simmer 1 hour.

Serve topped with grated Monterey Jack cheese.

And for dessert....

Chocolate Covered Banana Bites
Makes 2 servings

1 ripe bananas, peeled and cut into slices on the bias
Ghirardelli Sweet Ground Chocolate and Cocoa (available at Target)
Unsweetened coconut shreds
Optional: 4 square graham cracker, broken into rectangles

Coat the banana slices completely in the chocolate then gently roll in the coconut shreds. Place one slice on each graham cracker if desired.

Let sit for 5 minutes before serving.

Valentines Day is around the corner

February here's here and love is in the air! Valentines is just around the corner... have you made a quilt for that special someone in your life?

Tip of the week: Husbands and significant others shouldn't be the last people on our list to receive a quilt made with love by us... they support our habit and should be among the first recipients of your talents! A throw quilt with a flannel back and wool batting to snuggle under on the sofa will always be most appreciated when given with love! 

In our weekly emails and here on the blog we are now going to be featuring a Recipe of the Week!
We hope you enjoy!

Happy Quilting-

Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Jiffy)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup sour cream
Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

It's that time of year again... class time!
This "semester" we are offering over 40 different classes of all types of skill levels and subject matters. We have fun quick project classes as well as the ultimate classes in learning and perfecting your quilting skills- Ultimate Machine Quilting. This is a 9-month long course (we meet once a month on a Saturday) were you will learn so much more than just the basics of doing quilting on your home sewing machine- this is a not to miss class!
We are also offering a few evening classes and kids classes too!

So check it out and then give us a call to sign up! And we'll see you soon-

Click here for Harriet's Treadle Arts Class Schedule

A belated Happy New Year to you all!
We hope you had an enjoyable holiday season- we certainly did.  We have all sorts of fun things planned for the new year- like a Super Bowl party- even if the Bronco's don't make the Super Bowl, but we sure are hoping they do. We will be having another of our pancake breakfasts and show and tell mornings, a high tea at the store.
The class schedule is also just about ready to be released and on it we have lots of new offerings and a new teacher- Jeri- who will be  teaching some sewing classes for kids... so keep your eye out for these happenings and much more!

As always we want to say a sincere thank you for making us your neighborhood quilt shop!

Happy Quilting-
Carrie

Day 12 of the 12 Tastes of Christmas

Today's the last day of our goodies... we sincerely hope you have enjoyed these treats at the store, or at least getting the recipes, maybe for some new goodies to add to your holiday cookies and treats!

The cookie today was Eggnog Snickerdoodles. There encompass all the best part of both Eggnog and Snickerdoodles and are now Carrie's favorite Christmas cookie. We hope you enjoy them too.

Merry Christmas to you all!

Day 12

Eggnog Snickerdoodles

2½ cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

¼ tsp. salt

16 Tbsp. unsalted butter, softened

1½ cups granulated sugar

2 large eggs

1½ tsp. rum extract

1½ cup powdered sugar

½ tsp. ground nutmeg

1.    Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°. Line 2 baking sheets with parchment paper.

2.    Whisk first 4 dry ingredients together in medium bowl. Using stand mixer, beat butter and sugar on medium-high speed until light and fluffy, 3 – 6 minutes. Add eggs and rum extract and beat until incorporated. Reduce speed to low, slowly add flour mixture and mix until just combined.

3.    Working with 1 tablespoon dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Using greased bottom of measuring cup, press each ball into ½-inch thick round.

4.     Bake until edges are lightly browned, 8 – 10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Repeat with remaining dough. Let cookies cool completely, about 45 minutes.

5.    Combine powdered sugar and nutmeg in a small bowl. Using a fine-mesh strainer, dust cookies with sugar mixture before serving.

Cookie Recipe for Day 11

Day 11's cookies are called Joy cookies and they are a joy to each- shortbread with chocolate, coconut and almonds...

Day 11

Joy Cookies

4 dozen cookies

From: Eating Well Magazine

2/3 cup granulated sugar

1/3 cup unsalted butter, softened

1/3 cup canola oil

1 large egg

1 Tbsp. milk

1 tsp. almond extract

1 cup all-purpose flour

2/3 cup whole-wheat flour

1 ½ tsp. baking powder

¼ tsp. salt

3 Tbsp. melted semisweet chocolate chips

3 Tbsp. toasted coconut

48 sliced almonds

1.    Preheat oven to 375°. Coat a 15-by10-inch baking sheet with 1-inch sides with cooking spray.

2.    Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until well blended. Spread the dough into the prepared baking pan in a thin layer.

3.    Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.

4.    Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.

Day 9 & 10 of the 12 Tastes of Christmas

Due to our snow yesterday we had lots of leftovers, so the Coconut-Lime Dream Bites are the goodie of the day for both day 9 and 10. But they are soooo good! These have to be our new favorite bars!
We hope you think so too.

Day 9 and 10

Coconut-Lime Dream Bites

15 bars

From: Americas Test Kitchen

1 2/3 cups cake four, sifted

¼ cup plus 1 Tbsp. granulated sugar

¾ tsp. salt

11 Tbsp. unsalted butter, cut into ½” pieces and chilled

1 cup packed light brown sugar

4 large eggs

1 tsp. vanilla

¼ tsp. baking powder

1 cup (3 ounces) sweetened shredded coconut

4 tsp. grated line zest plus ¼ cup juice (2 limes)

2 cups confectioners’ sugar

1.    Adjust oven rack to middle position and heat oven to 350°. Make a foil sling for 13 by 9-inch baking pan.

2.    Process flour, ¼ cup granulated sugar, and ¼ tsp. salt in food processor until combined. Add butter and pulse until mixture resembles course meal, about 10 pulses. Transfer mixture to prepared pan and press into even layer with fingers. Bake until edges are lightly browned, about 156 minutes. Let crust cool in pan on wire rack for 5 minutes.

3.    Meanwhile, whisk brown sugar, eggs, vanilla, remaining ½ tsp. slat, and baking powder together in bowl. Stir in coconut and walnuts. Pout filling over warm crust and bake until filling is set, about 25 minutes. Let bars cool in pan on wire rack for 5 minutes.

4.    Combine lime zest and remaining 1 Tbsp. granulated sugar in bowl. Whisk confectioners’ sugar and lime juice together in second bowl until smooth. Pour glaze over warm bars and spread into even layer. Sprinkle with lime sugar. Let bars cool completely in pan on wire rack, about 2 hours. Life bars our to pan, Cut into 15 pieces.

Day 8 of the 12 Tastes of Christmas

Today's goodie was Festive Fruit & Nut Balls. They were rolled in coconut and are like all the best parts of fruit cake with out the cake!

Enjoy-

Day 8

Festive Fruit and Nut Balls

36 cookies

From: Eating Well Magazine

¾ cup sugar

½ cup dried cranberries

½ cut pitted and snipped dates

2 large eggs, beaten

1/3 cup chopped pistachios, preferably unsalted

1/3 cup chopped walnuts

1/3 cup chopped pecans

1 tsp. rum extract

¾ cut shredded coconut

1.    Combine sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens, is pale yellow in color, registers at least 170°F and when a spoon is pulled through it, it leaves a clear trail. This will take 6 – 14 minutes, depending on how hot your stove’s medium-hot setting is.

2.    Remove from the heat; stir in pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.

3.    With damp hands, form mixture into 1-inch balls. Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator.

Day 7 Recipe for 12 Tastes of Christmas

Harriet definitely out-did herself today! These Fuzzy Navel Balls were a huge hit! and who wouldn't enjoy a little orange/peach flavored Nila wafer rolled in powdered suger! They are light, refreshing and a new favorite of ours for sure!

Day 7

Fuzzy Navel Balls

1 box vanilla Wafers, crushed

1 stick butter, melted

1 cup powdered sugar

¼ cup undiluted frozen orange juice

1 Tbsp. Peach Schnapps

Mix all ingredients well. Form 1” balls. Rollin more powdered sugar. Store in an airtight container and enjoy – warning these are wonderfully addictive!

Tastes of Christmas Day 6 Recipe

Today Harriet made her wonderful Chocolate Thumbprint cookies A little bit of chocolate heaven!

Day 6

Chocolate Thumb Prints

From: Fine Cooking

Almond Cookie Dough:

½ cup granulated sugar

½ tsp. table salt

4 oz. (3/4 cup) whole almonds

12 oz. (1½ cup) unsalted butter, cut in large chunks and slightly softened

4 tsp. pure vanilla extract

¼ tsp. pure almond extract

3 cups bleached all-purpose flour

1.    Process the sugar and salt in a food processor until it looks powdery and a little finer, 30 – 60 seconds. Add the almonds and process until they’re finely chopped, about 20 seconds. Add the butter and the vanilla and almond extracts. Pulse until the butter is smooth, scraping the bowl as necessary.

2.    Add the flour and pulse until a soft dough begins to form around the blade.

3.    Transfer dough to a large bowl and stir briefly with a rubber scraper to be sure it’s evenly mixed.

4.    Portion the dough into equal thirds, each weighing about 11 oz.

Chocolate Thumbprints:

Use 1/3 of the dough

¼ cup coarse sugar

2½ oz. bittersweet chocolate, coarsely chopped

5 tsp. unsalted butter

1.    Scoop a generous teaspoonful of dough and shape into a 1-inch ball. Roll the ball in the sugar and set it on a tray lined with waxed paper. Repeat to make 24 cookies.

2.    Press a thumb, dipped in flour, to create a depression into each ball. Cover and refrigerate for at least 2 hours, preferably overnight.

3.    Remove cookies from refrigerator and arrange on an ungreased cookie sheet. Position rack in center of the oven and heat to 325°F. Let the cookies sit at room temperature while the oven heats. Bake cookies for 10 minutes. Gently redefine the depressions if necessary. Rotate the sheet and continue to bake until the tops are lightly colored and the bottoms are golden brown, another 8 – 12 minutes. Transfer to wire rack to cool completely.

4.    Melt the chocolate and butter over boiling water. Remove from heat when almost completely melted. Stir until smooth. Spoon the filling into each depression.

The remaining cookie dough can be used to make Almond Sables or more Thumbprints.

Tastes of Christmas- Day 5 Recipe

Today's cookies are Lemon Snowflakes- like lemon sugar cookies on lemon steroids- they are that good! You will definitely want to add these to your Christmas cookie repertoire!

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Day 5

Lemon Snowflakes

From America’s Test Kitchen

1½ cups all-purpose flour

½ tsp. baking powder

½ tsp. salt

½ cup powdered sugar

1¼ cups granulated sugar

4 tsp. grated lemon zest

2 tbsp. lemon juice

4 tbsp. unsalted butter, melted and cooled

3 tbsp. vegetable oil

1 large egg plus 1 large yolk

1 tsp. vanilla extract

1.    Whisk flour, baking powder and salt together in medium bowl.

2.    Place powdered sugar in a small bowl and set aside

3.    Process granulated sugar and lemon zest in food processor until finely ground, about 30 seconds. Add melted butter, oil, lemon juice, egg and yolk, and vanilla and process until pale and thickened, about 30 seconds. Transfer to bowl with flour mixture and stir until incorporated. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.

4.    Roll 1½ tbsp. dough into balls, toss in powdered sugar, and space them 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until cookies are cracked and set on top but look moist within cracks, 10 to 12 minutes, rotating sheet halfway through baking.

5.    Let cookies cool on sheets for 5 minutes. Transfer to wire rack and let cool completely.

Day 4 of the Tastes of Christmas

Today's "Taste" was Pumpkin Brownies and they were SO good! If you can't get enough pumpkin pie at Thanksgiving these will keep you enjoying that taste into the Christmas season... and who doesn't love cream cheese frosting!
Yum, yum yum!!

Day 4

Pumpkin Brownies

From: Stonewall Jackson Inn

1 - 15-ounce can pumpkin

1 ¼ cups vegetable oil

4 eggs

1 cup brown sugar

1 cup granulated sugar

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. allspice

½ tsp. salt

Cream Cheese Frosting- use your favorite recipe

1.    Preheat oven to 350°F.

2.    Beat together eggs, oil, pumpkin, and sugars.

3.    Stir in remaining ingredients until evenly mixed.

4.    Pour into a greased and floured 9-by-13 inch baking dish.

5.    Bake 30 minutes, or until center springs back when touched.

6.    Cool and top with whipped topping or cream cheese frosting.

Cookie Recipe #3

Today's cookies was a Molasses Spice cookie- they are awesome- not to "spicy" not to sweet and awesome with hot apple cider.
Enjoy!

Day 3

Molasses Spice Cookies

2 dozen cookies

Americas Test Kitchen

1/3 cup granulated sugar, plus ½ cup for rolling

2 ¼ cup all purpose flour

1 ½ tsp. ground cinnamon

1 ½ tsp. ground ginger

1 tsp. baking soda

½ tsp. ground cloves

¼ tsp. ground allspice

¼ tsp. pepper

¼ tsp. salt

12 Tbsp. unsalted butter, softened

1/3 cup packed dark brown sugar

1 large egg yolk

1 tsp. vanilla extract

½ cup molasses

1.    Adjust oven rack to middle position and heat oven to 375°F. Line 2 baking sheets with parchment paper.

2.    Spread ½ cup sugar in shallow dish. In medium bowl, whisk flour, cinnamon, ginger, baking soda, cloves, allspice, pepper and salt together. Using stand mixer beat butter, brown sugar, and remaining 1/3 cup granulated sugar on medium speed until light and fluffy, about 3 – 6 minutes. Beat in egg yolk and vanilla until combined. Beat in molasses until incorporated, scraping down bowl as needed. Reduce speed to low and slowly add flour mixture until combined.

3.    Working with 2 Tbsp. of dough at a time, roll into balls with wet hands, then roll in sugar to coat. Space balls 2 inches apart on prepared sheets.

4.    Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 10 to 12 minutes, rotating sheet halfway through

baking. Let cookies cool on sheets for 10 minutes.

Cookie Recipes- Part 2

Day 2 of our Tastes of Christmas goodies is Rugelach. These awesome little bites are easy to make and oooh so tasty!

Enjoy!

Rugelach

32 cookies

From: Americas Test Kitchen

¼ cup sugar

1 tsp. ground cinnamon

1 package store-bought pie dough

½ cup apricot jam

1 cup walnuts, chopped fine

½ cup golden raisins

2 Tbsp. unsalted butter, melted

1.    Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F. Line two baking sheets with parchment paper.

2.    Mix sugar and cinnamon in small bowl. Roll each dough round into 11” circle. Spread ¼ cup jam on top of each round, then sprinkle each with ½ cup walnuts, ¼ cup raisins, and 1 tablespoon cinnamon sugar.

3.    Using a knife, evenly cut each dough round into 16 wedges. Starting at the wide end, roll up each wedge into crescent shape. Space cookies 2 inches apart on prepared sheets, with pointed end underneath.

4.    Brush each with melted butter and sprinkle with the remaining cinnamon sugar on top. Bake until pale gold and slightly puffy, about 30 minutes. Switch and rotate pans halfway through.

5.    Let cookies cool on sheets for 5 minutes. Transfer to wire rack and let cool completely, about 1 hour.