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Barbara Haworth-Attard
and Judy Ann Sadler
When we first met
through the writing community, we quickly discovered that, along with a love for
books, we shared a passion for anything made by our hands. As our friendship
grew, we spent many wonderful hours over tea and treats, sharing our latest
quilting, knitting and embroidery creations. We've watched each other's family
grow, celebrated successes and comforted each other in difficult times. Now
we've combined our creative energies to form
babs 'n' jas
designs so we can share our
passions with you.
We both belong to
the London Friendship Quilters Guild in London, Ontario, and Barb is past
president after a stint of three years as president for the guild.
Food is a very important part of the entire quilting
experience, so here are a couple of our favourite recipes. Check back each month
for new ones!
Apple Crisp
about 6 cups of peeled and sliced apples
1 tbsp. lemon juice
cinnamon
Topping:
1 cup all-purpose flour
1 cup quick-cooking rolled oats
1 tsp. ground cinnamon
3/4 cup brown sugar
2/3 cup butter at room temperature
Spread the apple slices in a 9 x 13 inch baking dish. Sprinkle the slices with
the lemon juice and cinnamon. In a medium-size bowl, mix together the oats,
flour, cinnamon, and brown sugar. Use a pastry blender to mix in the butter
until the mixture is in small chunks about the size of peas. Pat the topping
over the apples. Bake for one hour at 350 F. Serve warm with vanilla ice cream
or whipped cream and enjoy!
Judy Ann
Barb's Favourite Drink
While Quilting
2 cups chocolate milk
(or white milk with chocolate syrup)
2 large scoops frozen
cappuccino yoghurt
(and a spoonful for your mouth)
1/2 c. French vanilla
yoghurt
1 tsp instant coffee
granules
ice-cubes
Blend all together and
enjoy!
Judy Ann's Oatmeal Pecan Cookies
1 1/2 cups large flake rolled oats
1 1/2 cups all purpose flour
1/2 cup white sugar
1/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped pecans (toast for a couple of minutes if you like)
1 large egg
1/4 cup milk
1/2 cup butter, melted and cooled
Mix together the oats, flour, sugars, baking powder, salt and pecans. In a
separate small bowl, whisk together the egg, milk and butter. Make a hollow in
the centre of the dry ingredients and stir in the liquid ingredients -- the
dough will be stiff. Drop small spoonfuls onto a lightly greased baking sheet
and bake at 350 F for 12 - 15 minutes until lightly golden. Cool on wire racks,
then enjoy!
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