Another Project Completed

The bitter cold weather is back and perhaps I should be thankful because staying indoors has allowed me to complete another project. When I saw this quilt in a book loaned to me by a friend, I could just imagine it done with rose-themed fabrics. I love roses and love to paint them as well. I found this quilt somewhat of a challenge because I had no idea what "en pointe" was, but I sure do now.

I opted to hand quilt this one and I just love the feather pattern which I hope you can see below on the outside border.



I also like to use a coordinating fabric on the back. Here's a peek at what the reverse side looks like.

And this is a photo from another angle.



I'm pleased with the way it turned out and even my DH had some positive comments.


I mentioned yesterday that I would share the recipe for...


Cranberry Upside Down Cake

Topping:
5 tbsp (1/3 C) unsalted butter
2/3 C light brown sugar
2 1/4 C fresh cranberries

Cake Batter:
1 1/2 C all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 C unsalted butter at room temperature
1 C granulated white sugar
1 tsp pure vanilla extract
2 large eggs, separated
1/2 C milk
1/4 tsp cream of tartar

Topping:
Place the butter and brown sugar in a small saucepan and stir over medium heat til the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes til the sugar starts to caramelize. Remove from heat and pour into a greased 9" cake pan. Sprinkle evenly with the fresh cranberries.

Cake Batter:
In a large bowl, whisk together the flour, baking powder and salt. In a separate bowl, cream the butter and sugar til light and fluffy and then beat in the vanilla extract. Add the egg yolks one at a time beating well after each. Add the flour mixture alternately with the milk.

In a clean bowl, whisk the egg whites with the cream of tartar just til the whites hold a firm peak. With a spatula, gently fold the beaten egg whites into the batter in two additions. Pour the batter into the cake pan and smooth the top. Bake in a preheated 350 degree oven for 25-35 minutes. Cool on a wire rack for about 15 minutes before inverting cake onto serving plate.

Enjoy!