notes from Terry Ann

It's a Small World

Last week a group of Minnesota quilt designers had a little get together, and I met Kari from New Leaf Stitches. I found out right away that we had something in common - we both used to be Home Ec teachers. What fun! When she mentioned that she created the "Clearly Perfect Angles", I knew right away who she was because I have one and I love it! I used it to sew all of the triangles for the Star Sprinkles quilt that I made for my son Derek. And look (above) what was on someone's sewing machine at our test class last week! It's a small world.  Kari is our featured blogger today in the Minnesota Designer Blog Hop. Visit Kari's blog today for a great tutorial! Tomorrow is my turn - be sure to stop back for a fun pattern.

At our test class in Garfield last week, Sandy brought an amazing rhubarb dessert. She used rhubarb from her garden and eggs that were freshly laid that morning. It was yummy! We got to talking about rhubarb recipes, and found out that we all love to make the same rhubarb meringue torte. I've been making it ever since my kids were little and we lived in Wisconsin. I ripped the recipe out of the newspaper and snuck it into my purse while I was waiting in the dentist's office - and I think using a stolen recipe makes it taste even better than fresh eggs or real butter!  

Rhubarb Meringue Torte

2 cups flour

2 Tablespoons sugar

1/4 teaspoon salt

1 cup butter

Crust: Preheat oven to 350 degrees. Cut the flour into the dry ingredients until crumbly. Pat into a 9" x 13" pan. Bake 20 minutes until golden brown.

1 cup sugar

2 Tablespoons flour

4 eggs, separated

1 cup milk

4 cups diced rhubarb

Custard: While the crust is baking, stir the flour and sugar together in a large microwave safe bowl. (I use the same bowl I used to mix the crust.) Set aside the egg whites for the meringue and stir the yolks and milk into the flour/sugar mixture. Microwave on medium power 3-5 minutes until thickened and bubbly, stirring every minute. Put the rhubarb on the hot crust and spread the custard on top. Bake an additional 20 minutes.

4 egg whites

1 cup sugar

Meringue: While the custard is baking, beat the egg whites until soft peaks form. Gradually beat in the sugar (a few tablespoons at a time) until it is stiff and glossy. Spread the meringue on the hot custard layer and bake 10 minutes more until golden brown. Serve warm or cold.

Perkins is not just Pancakes!

I live 2 blocks from a Perkins restaurant, and I pass it every time I drive into my neighborhood. However, when I think of Perkins, I don't think of pancakes - I think of Perkins Dry Goods. What did you expect? I'm a quilter! Stop by Celine Perkin's blog today for a triangle block demo during our Minnesota Quilt Designer's Blog Hop - I'm pretty sure she's using fabric and not pancake batter!

My sister's pancakes are my favorite because they are easy to make and the batter keeps well in the fridge. Since I'm not a morning person, the best chance of getting pancakes is if the batter is ready to go before I am . . .

Sandy's Pancakes

3 cups flour

2 Tablespoons baking powder

1-1/2 teaspoons salt

3 eggs

1/4 cup maple syrup

1/4 cup oil

2-1/4 cups milk, divided

Mix the flour, baking powder and salt together in a medium size bowl. Set aside. Stir the eggs, syrup, oil, and 1 cup of the milk together in a large bowl. Add the dry ingredients alternately with the remaining 1-1/4 cups of milk. Pour the batter onto a hot griddle and turn pancakes when golden brown. Serve with syrup or fresh fruit.

Spicy Pecans

 These are one of my favorite snacks, and they make a great holiday gift too!

INGREDIENTS
1 Tablespoon butter
1 Tablespoon sugar
1 Tablespoon Worcestershire sauce
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 tsp. ground red pepper
4 cups pecan halves


Put 1 Tablespoon of butter into a medium size microwave safe bowl. Microwave on HI for 10-15 seconds to melt the butter.

Add 1 Tbsp. sugar, 1 Tbsp. Worcestershire sauce, 1 tsp. sea salt, 1 tsp. cinnamon, and 1/4 tsp. ground red pepper.

Stir the ingredients to mix them and add 4 cups of pecan halves. Toss to coat the pecans.

Spread the pecans out on a parchment lined cookie sheet. Note: if you don't have parchment paper, grease the cookie sheet. Bake 20 minutes at 325 degrees. Cool and store in an airtight container. Find a good hiding place for them or your family will eat-em-up right away!