Both our first BNMQG social and Support Your Local Quilt Shop punch card events were a huge success!!
27/58 (almost 50%!!!) members participated in our first Support Your Local Quilt Shop Event (23 had all 8 punches earning them 10 chances in the drawing, 3 had 6/8 punches and 1 had 4/8 punches).
Eighteen members enjoyed a fun afternoon of socializing (eating, drinking and talking quilting) and look forward to our next social!!
Winners of the $25 gift certificates donated by the 4 quilt shops (need not be present to win, just had to participate in the shop hop): Boline’s, Peace & Applique, Sewing Studio, Treadle: Kris Zimmerman, Gale Imig, Sue Kaiser, Marilyn Beal
Winners of additional giveaways (had to be present to win):
Two embroidery gift certificates donated by Donna Lee of Donna Lee Design Studio: Kris Zimmerman, Carol Lou Eisenhardt
Winner of some fabric and a Craftsy gift certificate donated by the guild: Sue Kaiser
Feedback on the Support Your Local Quilt Shop event and social-Please share feedback and/or suggestions for changes with Leanne.
Spring Social: A bonfire at Leanne’s was requested and decided…stay tuned for a date and more details.
Cheryl Adam’s Cordon Bleu Appetizers
4 oz. cream cheese, softened
2 tsp. Dijon mustard
1 c. (4 oz.) shredded Swiss cheese
¾ c. diced cooked ham
½ c. chopped green onions
French bread cut into ½” slices
Beat cream cheese and mustard until smooth. Stir in the Swiss cheese, ham and green onions. Spread 1 tbls. mixture over each bread slice. Place on an ungreased baking sheet. Bake at 350 for 12-15 minutes or until lightly browned.
Cheryl doubles the recipe and freezes it so she has some on hand.
Vickie Alsene’s Blue Cheese Dip
2 8 oz. packages cream cheese OR Neufchatel cheese (low fat), softened
1 jar Old English cheese spread
¼ cup blue cheese crumbles (be generous, you may use more)
¼ teas. Worcestershire sauce
¼ teas. Garlic salt
If the cream cheese isn’t soft, microwave for 20 seconds in a glass bowl. Beat with electric mixer until soft and smooth. Add remaining ingredients and beat until mostly smooth, about 2 minutes. There may be small chunks of blue cheese, but that is okay.
Refrigerate for several hours to overnight for best flavor. Serve with crackers.
Leanne Fritz’s Classic Cream Scones:
2 c. flour
2 teas. baking powder
1/3 c. unsalted butter, chilled
1 large egg
½ c. currants, mini chocolate chips, or diced Craisins and zest of 1 large orange
NOTE: If you use Craisins, soak them in warm water for approx. 10 minutes, drain and chop up
¼ c. granulated sugar
1/8 teas. salt
½ c. heavy whipping cream
1 ½ teas. vanilla
1 egg whipped with 1 teas. water for glaze
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter in the ½” cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles course crumbs.
In a small bowl, stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture and stir until combined.
Add the currants, mini chocolate chips, or craisins and orange zest…or leave them plain.
With lightly floured hands, pat the dough on a floured cutting board until it’s about ½” thick. Cut dough using a cookie cutter. Cut the dough and place on a buttered cookie sheet (or put parchment paper on cookie sheet as the scones do stick).
Lightly brush the scones with the egg and water mixture, will help them brown slightly.
Cut with a small 2.5” biscuit cutter or with a heart cookie cutter. Bake at 425 degrees for 9-15 minutes (length of time depends on oven, when done…top of scones will be slightly brown and cakey when pulled apart). Cool on a wire rack.
Great served with jam, butter or just plain. Enjoy!!
Leanne Fritz’s Strawberry Tea Punch: http://www.thekitchenismyplayground.com/2016/02/strawberry-tea-punch-recipe-for.html Enjoy!!