Great Quilting Tool

Good Monday to You All!

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I wish I'd had this binding tool years ago! It would have made my life so much easier when finishing the binding on my quilts! I highly recommend this tool for you. I have been making quilts for 18 years, so I speak from experience.

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This tool is used when you are sewing the binding on your quilt, and you need to join the ends. It's so simple and easy to use and you don't have to get all complicated trying to figure out how to get the ends joined accurately. It really works!

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I found mine in the Connecting Threads catalog: Here's their toll free number:

1-800-574-6454

They'll send you a catalog upon request.

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Connecting Threads also carry books and patterns and cotton fabric at a reasonable price. The fabric is a good quality. It's better than what you can buy for $3.00 a yard at Hancock Fabrics or Jo Ann Fabrics, but less expensive than at a quilt shop. It sells for $5.96 a yard, and they always have discounts or sales.

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Have fun sewing today!

Granny Lil's Pumpkin Pie Recipe

Granny Lil

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Here's Granny Lil's pumpkin pie recipe. We used the pulp we got from the Hubbard Squash-- I'm tellin' you!! This is the best pie I've ever made from her recipe! There's something about fresh pumpkin anyway, but this was absolutely fantastic!

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The photos of the pie don't look like much, but the taste is out of this world! The pie will puff up while it's baking, then will sink down after cooling off. This is normal. Store cooled pie in your refridgerator.

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I asked Granny Lil if she'd like to share her recipe with the world- she said okay!

Love you, Granny!

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She said to tell you she likes pie too!

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GRANNY LIL'S PUMPKIN PIE

For One Deep Dish (9") pie. We use a glass pie dish.

You will need one unbaked pie crust.

2 Cups canned (or hopefully-- FRESH) Pumpkin

1 1/2 cups (12 oz can) Fat Free or regular Evaporated Milk

1 cup plus 2 or 3 tablespoons white granulated sugar

Two beaten eggs

1/8 teaspoon powdered ginger

1 teaspoon powdered cinnamon

about 4 shakes from a container of nutmeg- probably adds up to just a little less than 1/8 teaspoon.

No more than two gentle shakes from a shaker of black pepper

No more than two gentle shakes from a shaker of salt

(I always taste my mixture to make sure it tastes right-but if you have a fear of raw eggs, don't do it)

SPECIAL NOTE ON "SHAKING": you can also put a little pinch of the salt and pepper in your hand and then sprinkle a little bit into the mixture-- it's going to be less than 1/8 of a teaspoon for each.

Instructions: Place 2 cups of pumpkin in a saucepan and mix in the evaporated milk. Warm slightly-- do not boil. Take off the burner. Stir in the granulated sugar and two beaten eggs. Stir in all your spices and salt and pepper.

Pour into unbaked pie shell. Cover edge of pie shell with foil, so it won't burn.

Place pie into preheated oven: 400 degrees F. for 15 minutes. Then reduce heat to 325 degrees F., and bake for one hour. During the last 30 minutes of baking, place a sheet of aluminum foil over the top of the pie to keep it from getting too brown.

Cool on a rack. Serve with whipped cream or ice cream, or just eat it by itself! We like it for breakfast too!!

Have a Happy Thanksgiving!

XXX - OOO

Enter - The Lowly Pumpkin!

This is actually a Hubbard Squash. It yields a slightly sweeter product than the orange pumpkins. You'll have to try it for yourself and see!

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Browse through the pictures to view the process of preparing and cooking this squash. The hardest part is cutting it up, because it is really a hard, and firm squash. Be careful with your knife! Next post will feature Granny Lil's delicious pumpkin pie recipe.

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Boiling this large pumpkin (about a 7 1/2 pounder) yielded 17 cups of cooked pumpkin.

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Top, cut off

Cut in Half

Taking out seeds

Seeds, closeup

Seeds, roasted on pan (250 degrees F. x about 2 hours, with a little vegetable oil and salt)

Cut pumpkin in slices

Cut off peel, then into chunks

Chunks placed into large pot. Add some water. Boil.

Boiling in a pot
Cooked pumpkin in pot. Ready to bag up

Pumpkin in bags, ready to freeze