Up on the design wall this fine Monday morning, is what I had been working on for the past few days and that was making the strip sets for the Red String Quilt.
They're not cut to the size needed for the blocks yet but even though, I'm not sure if I have enough made to finish the top. I know I don't have enough to do the border.
Now the border in the book it's just a plain background fabric border but I thought about using a small string strip in between two background strips
And I'm also making mine a little larger than the one in the book I'm going to do it in a square 96" x 96"
That being said that will probably keep me busy all day. If I get bored or I do for some reason actually finished putting what I have prepped together, I need to work on October the Farmer's Wife blocks.
And also the Lime Pickles will be ready to can this afternoon or evening so I'll be needing to do that later today.
Now I want to tell you about my latest zucchini recipe. Ann over at fret not yourself had sent me a recipe for a dessert zucchini pie
So yesterday afternoon I made zucchini pie I did alter a few things from her recipe based on time and like.
And you can see in her recipe you soak the zucchini slices coated in sugar overnight. Well I did not read my directions prior to wanting to make it, so I ended up doing it like some had mentioned on the Internet.
Which is to boil for just a few to get them softened somewhat not too soft, you still want them semi firm but not hard
I did change a little from hers, two things.......
recipe called for quite a bit of flour at the thickening I change that to less flour and added cream of tarter.
The other thing was her recipe called for a tablespoon of nutmeg and I put close to a teaspoon of freshly ground nutmeg in mine and personally I even thought that with too much, so I think I might cut it down to a half a teaspoon next time.
With all that said, it was amazing. You would not know it was zucchini. You would have thought it was an apple pie.
Now I did use the 1 1/2 cup of sugar but I used Truvia baking blend which is half Stevia and half sugar. You know I think it could of even used a little bit more sweetener
But I think the next when I make this I will do a crumb topping on it. I like a crumb topping on my Apple pie and that might bring the sweetness level up and might not necessarily need that but if I was to make a 2 crust pie again I think I might.
So here is Ann's recipe and in red are the changes I made and again it's up to you what you want to do if you'd like all of that nutmeg
1.5 c. sugar
1 tablespoon cinnamon
1 tablespoon nutmeg 1 Tsp.
1/4 c. butter, softened & cut into small pieces
1/4 c. chopped pecans
1 lemon, juiced & zested
2.25 lbs unpeeled zucchini, about 4 medium
3/4 c. flour 1/4 c
add 1 1/2 Tbsp cream of tartar
unbaked pastry for a 2 crust, 10” pie
In a large bowl, mix together first 6 ingredients.
Peel, remove seeds and cut zucchini lengthwise into quarters. Then cut crosswise into slices as thin as possible. Add zucchini to sugar mixture mixing thoroughly. Refrigerate, covered, overnight to allow liquid to collect from zucchini.
Bring mixture to room temperature and gradually add flour, mixing lightly but thoroughly.
Line a 10” pan with 2” sides with pastry. Add zucchini mixture. Place pastry on top, too. Seal edges. Cut vents into pastry.
Bake in preheated 350 degree F oven for 1 hour or until crust is golden brown & zucchini has reached desired tenderness.
Serve warm with cheese or cold with ice cream or whipped cream.