Diana
Monday, August 8, 2011
Retro Kitchen Towel
Here is the matching towel to the retro aprons! The towel is so simple to put together!
I stitched the mixer from this cute embroidery shop and added a rick rack border on the bottom.
I am waiting for some green thread to arrive to finish last towel to match this apron.
Sunday, August 7, 2011
Retro Potholder
Can you believe this potholder I just made!!!!! I found the most adorable stand mixer machine embroidery file here and it was a near perfect match to the fabric I made all the aprons out of!!!
Using scraps I did court house steps around the white center. I quilted in the ditch. Be sure and use your hopping foot to keep the fabric sandwich from shifting!
Saturday, August 6, 2011
Mix It Up Apron
I had some fabric left over from making aprons and it was just enough to make this smaller one!
I can't believe this fabric.....everything I make from it makes me smile.
Another big bow. I don't care how old you are, a girl loves a big bow. If you love this fabric as much as I do, here is the info on it. Diana
Friday, August 5, 2011
Perfect Lemon Meringue Pie
I am a little late in posting this pie but I finally remembered to do it. This recipe is a combination of several different ones and much trial and error. I love that the filling stays firm and isn't soupy at all!
The most important thing to remember is not to over heat the cornstarch mixture or it will cause the filling to collapse when it cools! I use a thermometer! Also make the meringue before you make the filling.
Good luck!
Lemon Meringue Pie
1 baked crust for 9 inch pie. Brush it with beaten egg white during the last 5 minutes to seal it.
prepared meringue
filling:(from Not So Humble Pie)
1 cup plus 1 tbs granulated sugar
2/3 cup cold water
1/2 cup cornstarch
3/4 cup lemon juice
2 tsp lemon zest
4 large egg yolks
pinch salt
1 1/4 cup boiling water
In a medium heavy sauce pan. combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.
Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer, continuing to stir gently. (I use a thermometer and remove the mixture from the heat at 155 degrees F)
Immediately pour into the prepared pie crust and top with meringue (recipe follows). I use french meringue because I love the texture and that it doesn't shrink back from the filling.
Bake about 15 minutes at 350 or until the meringue has a nice color. Cool completely before transferring to the refrigerator.
Meringue
1/2 cup sugar
4 tsp cornstarch
1/2 cup cold water
4 large egg whites
1/8 tsp salt
Mix sugar and cornstarch in a 1 quart sauce pan. Stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute and remove from heat. Let cool completely. Beat egg whites and salt on high speed until soft peaks form. Gradually beat in cooled sugar mixture until stiff peaks form. Spoon meringue onto hot pie filling, carefully sealing to edge of crust.
Diana
Good luck!
Lemon Meringue Pie
1 baked crust for 9 inch pie. Brush it with beaten egg white during the last 5 minutes to seal it.
prepared meringue
filling:(from Not So Humble Pie)
1 cup plus 1 tbs granulated sugar
2/3 cup cold water
1/2 cup cornstarch
3/4 cup lemon juice
2 tsp lemon zest
4 large egg yolks
pinch salt
1 1/4 cup boiling water
In a medium heavy sauce pan. combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.
Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer, continuing to stir gently. (I use a thermometer and remove the mixture from the heat at 155 degrees F)
Immediately pour into the prepared pie crust and top with meringue (recipe follows). I use french meringue because I love the texture and that it doesn't shrink back from the filling.
Bake about 15 minutes at 350 or until the meringue has a nice color. Cool completely before transferring to the refrigerator.
Meringue
1/2 cup sugar
4 tsp cornstarch
1/2 cup cold water
4 large egg whites
1/8 tsp salt
Mix sugar and cornstarch in a 1 quart sauce pan. Stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute and remove from heat. Let cool completely. Beat egg whites and salt on high speed until soft peaks form. Gradually beat in cooled sugar mixture until stiff peaks form. Spoon meringue onto hot pie filling, carefully sealing to edge of crust.
Diana
Apron Pattern Number
I wanted to share with you the pattern for the aprons I am doing all this week. It is a McCall's pattern M5720. It contains all sizes including a version of each apron for little girls. Tomorrow I will post the final apron. But stay tuned cuz I have made some matching kitchen accessories too! Diana
Green Version of Mixer Apron
Thursday, August 4, 2011
Retro Apron
Subscribe to:
Posts (Atom)





