We are thrilled to be participating in the 12 Days of Best Christmas Quilts Blog Tour. If you are new to our blog – Welcome! This is where we share what is happening in the studio, where we work on designs for fabric, quilt patterns and other quilty goodies. We also keep you up to date on the wonderful places that we visit to teach and have fun.
Our quilt, Christmas Pie, is featured in Best Christmas Quilts. This pattern includes a fun piecing technique and simple raw-edge applique (click on photo to enlarge). As you may know from our new ruler and patterns, we are really into circles lately! The name reminds me of a delicious Christmas pie that I make every year (see recipe at end of post).
When we were asked to submit a project for Quilters Newsletter’s Best Christmas Quilts 2012 we knew we wanted to use Christmas prints from Michael Miller Fabrics. We LOVE the bright palette and contemporary feel of these fabrics. And you can win them!!
What are you making for holiday gifts this year? Leave a comment on this blog post before 11:59 p.m. MDT tonight, August 27th, for a chance to win these fabrics from Michael Miller and a copy of Best Christmas Quilts. We will draw one name at random. One comment per person, please. Open to those who haven’t won something from Quilters Newsletter in the last 90 days. Please include your email to be contacted in the event you are the winner.
Best Christmas Quilts 2012 from Quilters Newsletter is on sale now. Ask for it at your local quilt shop! This magazine is packed with holiday projects from many talented designers.
Christmas Pie Recipe: I’m not sure where this cheesecake recipe originated, so I can’t give credit where it is due… but, it is my favorite, so thank you to whoever dreamed it up!
1/2 c. powdered sugar, 8 oz. pkg cream cheese, 1-1/2 c. frozen whipped topping (thawed), 9″ graham cracker crust, 1 c. raspberries, 1 c. water (divided), 1 c. sugar, 3 T. cornstarch
Blend powdered sugar and cream cheese together until smooth; fold in whipped topping. Spread in pie crust; set aside. Place raspberries and 2/3 cup water in a saucepan; simmer for 3 minutes. Whisk sugar, cornstarch and remaining water together in a small bowl until smooth; add to raspberry mixture. Boil for one minute; remove from heat. Cool 5 to 7 minutes; pour over cream cheese mixture. Refrigerate until firm. Serves 8.
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