Hi there.

It is hard to believe that we are getting close to the shortest day...but please don’t start telling me how many days it is until Christmas just yet, there are just too many things to do before then!!

This week we have more parcels arrived with beautiful new French General, Liberty cotton fabrics as well as books and patterns as well as some new books.

If you like the idea of combining vintage embroidery and patchwork, French designer Cecile Franconie as produced another stunning book with Quiltmania called “Floralies” which makes you wish you had a lot more time to play with fabric and threads! It is a large book ($99.90) with 320 pages packed full of projects and ideas.

French General Fabric

Floralies by Cecile Franconie

This weekend is a busy one with two days of quilting classes with tutor Bev Dyke from Motueka who takes quilting on a domestic sewing machine to a new level! Both classes are full, but we are setting aside another weekend for her to teach for us later in the year. So if you missed out this time, let us know if you are still keen and we will put your name on the waiting list for the next classes in both beginner and intermediate quilting.

Now...on to the recipe. This week is definitely a sweet treat ideal with a cuppa or to finish off a meal.....or to sneak out of the pantry when you need a quick pick me up! (It must be healthy because it has honey in it!)

Chocolate, Honey Nut Slice

For the base:

• 170 g softened butter
• 2/3 c sugar
• ½ vanilla essence
• 1 ¾ c flour
• ¼ c cocoa
• 1 tsp baking powder

Topping:

• 100 g butter
• ½ c honey
• ½ c sugar
• 2 c mixed nuts
• 150 g dark or milk chocolate (chopped)

Preheat the oven to 180C. Line a baking pan (approx. 20 x 30 cm) with baking paper. Cream the butter and sugar for the base of the slice until light and fluffy and then add in the essence. Sift in the dry ingredients and mix until well combined. Press into the dish and bake for about 15 minutes.

For the topping, melt the butter, sugar and honey together in a saucepan over low heat. Slowly bring to the boil and simmer for 2 minutes. Sprinkle the nuts and chocolate chunks over the cooked base and then pour the honey mixture over the top and cook for another 10-15minutes at 150C. (Makes about 35 small pieces).

Well..that is all from me this week as I am busy finishing off projects for our annual retreat in Akaroa in a couple of weeks’ time as well as trying to get to grips with some new technology. (It is all good when it is going well!)

Take care and happy stitching

Rachel

Annie’s CQS