Saturday, September 24, 2022

Table Scraps Challenge - September 2022

I'm back with a Table Scraps Challenge item, after having missed July and August's challenges.  

September's prompt was PUMPKIN along with LIGHT BLUE as the RSC color of the month.

I've been working on some secret holiday gift sewing that I can't talk about without spoiling the surprise.  However, from working on that came an idea for this month's Table Scraps Challenge.

I took a light blue gingham check fabric and cut a tea towel from it, which I then edged in a scrap of fabric left over from a fat quarter.  I had to piece the edge strip together, but it blends in.

Then I cut some applique shapes from other scraps for the pumpkin and fused those pieces down and then zigzagged around them.

Finished with a loopy vine in a running stitch with dark green pearl cotton thread.

Quick and easy!

Linking to:  The Joyful Quilter: September 2022 Table Scraps Challenge Link Party


Saturday, September 17, 2022

Making Mock Apple Pie

Here in the Upper Midwest, September means apple season and all the good things that go along with it.  Apple pie, turnovers, caramel apples, apple crisp—the list goes on and on.  My favorite variety has always been Cortland, followed in close second place by Macintosh, and then anything else that's a bit more tart than sweet. 

So with all the ripe, authentic bounty of the apple orchard, why in the world would I want to make a mock apple pie?  Well, it all comes down to my sensitive digestion (darn it).  I love apples, but they no longer love me. 

You see, apples are a big source of FODMAPs, an acronym for certain types of carbohydrates that IBS sufferers like me have trouble digesting.  I won't bore you with the entire list of delicious foods I've had to break up with, but if you ever need a good cry and want something to tip you over the edge, do an internet search on FODMAPs.

Anyway, as I passed by a loaded apple tree on my walk the other day, I wondered if there was a recipe for mock apple pie that I could eat.  Not the old RITZ cracker mock apple pie (no thanks, gluten) that I remember printed on every box in my youth.  But maybe something made with, say, zucchini?  Zucchini is a low-FODMAP vegetable that I tolerate well and, given its basic blandness, might be amenable to the ruse.  It also happens to be that lucky time of year when gardener friends are desperate to share their overgrown zucchini, the ones that look  like baseball bats.

So I sat down to Google "mock apple pie recipes with zucchini" and's definitely a thing!  

After scanning the ingredient list of a half dozen such recipes, I finally settled on one that had a lower amount of sugar (see the above preference for tart over sweet).  It was this recipe for Zapple Pie.  You're going to want to click that link and save it.  Trust me.

Then I got down to business.  First order of business:  Procure a big-ass zucchini.  Luckily, my sister had just been gifted one and let me have it.  Literally, that is; she didn't bop me with it, although it did resemble a small club.

I substituted my own gluten-free pie crust in this recipe.  I mixed that together and put the pie dough in the refrigerator to chill.

Then I peeled and de-seeded the zucchini and cut it into slices.  The recipe called for 6 cups, but I used 8, thinking it'd cook down (it did somewhat, but surprisingly not that much).  Also, I just like more pie filling.

Next, I simmered the zucchini in lemon juice for 5 minutes, then added in the sugar, spices, and tapioca.  I used tapioca flour in place of the Minute tapioca because that's what I had on hand.  After simmering another 5 minutes or so, it had thickened up nicely and totally looked like apple pie filling!

As that was set aside to cool a bit, I pressed half my gluten-free pie crust into a square glass pan.  My gluten-free crust recipe tends to be crumbly and doesn't always roll out as well as a regular flour crust does, but I've learned that patting it in the pan works out fine.  I patted it in the bottom and about an inch up the sides of the pan.

After the filling was added to the bottom crust, I flattened out the other half of the crust as best I could, then lifted sections of it with a spatula onto the top of the filling.  I proceeded like that, adding sections of crust and fitting them together until the top was covered.

Let's call it rustic.  It sounds nicer than "cobbled together."  By the way, this is the first time I've baked a two-crust pie in a square pan.  I normally use a round pie plate, but I decided to try a slab pie this time.  I may make more pies this way from now on.  Not very pretty, but easier and just as good.

I brushed the top with some almond milk and sprinkled on about a tablespoon or so of coarse granulated sugar, and popped it into the oven.  Pretty soon, the house smelled wonderful!

After it had baked per the directions, I took it out to cool.  I could hardly wait to try it, but I knew it had to cool almost completely before I cut into it.  I went for a long walk.  When I came back it was still a bit warm, but my patience had given out.  I cut a piece and took a bite.

Ding-ding-ding!  It tasted JUST LIKE APPLE PIE!!  Had I not made it myself, I would not believe it wasn't real apple pie!  It hit all the marks for taste, texture, and just the right amount of tangy sweetness.

Yes, yes, yes!  I will definitely make Zapple Pie again!  I know I'm using way too many exclamation points, but I am so stoked that this pie turned out so well.  It's the little things that make me happy!  Except it feels like a BIG win to enjoy a piece of what tastes like real apple pie!

So tell me, have you ever made or eaten mock apple pie?  If you like apples, do you have a favorite kind?


Sunday, September 11, 2022

A Triple Finish

While I love the whole process of making quilts, there's just something wonderful about getting them D-O-N-E, done!  

Maybe it's the space it opens for other ideas to enter, or maybe it's the sense of accomplishment, that I shepherded something through to completion, that I followed through with an intention.

You've seen these quilts in various stages in prior posts.  The first two were sent to the longarm quilter a few months ago and returned several weeks ago, and have waited patiently to be trimmed and bound.  I finally finished them last week.

This is a scrappy, stringy Hole In The Barn Door (or Churn Dash) quilt.  I was inspired by the blocks Chantal was making last fall.

I'm glad I went for the scrappy inset border rather than settling for just the gray.

The backing was a vintage cotton sheet found at the thrift store.  It adds such a nice softness to the feel of the quilt.  You can see Sandy's pretty quilting from the back side.

The second finish was this scrappy Trip Around the World quilt that was fun to put together with an eclectic mix of strips.

I love the riotous look of this one.  The backing is one I found at an estate sale of a quilter, yards and yards of a perfume bottle print.

This will be my new fall TV-watching quilt.  Bring on the popcorn and Netflix!

Last, but not least, is my Positivity 2022 quilt.  I raided the box of batik scraps for this one, and I really like how it turned out.  

The back is a pretty floral cotton shower curtain I found at the thrift store, brand new in the package.  I want to say it was $2.99 or something like that, which is fantastic for four yards of fabric. 

I quilted it in an overall meander and made the binding from leftover batik strips.  This will be on its way to Mercyful Quilts this week.

Whew, that feels good!  Three quilts what's next?  For starters, I might make some fall crafty stuff with a kit a friend gifted me earlier in the year.  How about you?