Tuesday, July 16, 2013

Grape Basket Quilt Block and Fruity, Delicious Recipes from Quilters' Book Club Members

Grape Basket Quilt Block

This month the free, online Quilters' Book Club is reading and discussing Wedding Ring by Emilie Richards.  Please join us!  Members have submitted fruity recipes to share.  Enjoy! 

Cheryl’s Blueberry/Banana Cream Cheese Pie
2 baked pie shells, cooled
1 cup sugar
8 ounces cream cheese, softened
1 small tub Cool Whip
4 bananas
1 can blueberry pie filling

1.  Cream sugar and cream cheese.

2.  Fold in Cool Whip.
3.  Slice bananas and cover bottom of pie crust with bananas.
4.  Pour cream cheese mixture over bananas.
5.  Top with blueberry pie filling. Chill.

Cheryl says
, “You can also do this in a 9x13" pan. Just spread the pie shell in the 9x13" dish instead of pie pans.”

Char’s Grand Champion Apple Pie Pancake Syrup
6 cups peeled, cored, thinly sliced apples
4 cups honey
1 teaspoon cinnamon (or to taste)

1/4 teaspoon ground cloves
1.  Combine all ingredients in a large saucepan and cook over high heat, stirring frequently until small bubbles appear.
2.  Continue cooking about 7 minutes more.
3.  Pour into sterilized jars.  Seal in boiling water.

Char says, “I have won ribbons for pies at the county fair, but I would like to share this recipe which I invented from scratch for the fair. It had to contain honey because it was sponsored by the bee/honey people. It won a blue ribbon and the Grand Champion ribbon.  This is great for canning half-pints or pints for gifts.  The recipe could easily be cut in half for immediate use or doubled for more jars.” 

Kaufman's Restaurant Peach Cobbler, courtesy of Cathy
2 cans peach pie filling (or cherry, blueberry, etc.)

1-2/3 cup flour
2 teaspoons baking powder
1/3 cup sugar
1-1/3 sticks butter
Small amount of milk
Small amount of sugar
1.  Preheat oven to 350 degrees. 
2.  Pour both cans of pie filling in greased 9" square baking pan.
3.  In a bowl, mix together flour, baking powder, and sugar.
4.  Cut in butter until crumbly.
5.  Add milk, a little at a time, to form loose patties and place these on top of the pie filling until covered.
6.  Sprinkle the remaining crumbs over top; then sprinkle with sugar.
7.  Bake until top is lightly browned, approximately 25-30 minutes.  If not lightly browned, check again in 10 minutes. 
8.  Serve warm or cooled with vanilla ice cream or whipped cream.

Cathy used to work at this Bowling Green, Ohio restaurant, which is now closed.  She says, “This recipe is cut down from restaurant sized portions - hence the thirds of everything - but there was never a written recipe.  It existed only in the dessert cook's head."

Julie’s Apple Salad
Julie says, “As soon as apple season begins I will make apple salad with chopped apples, chopped celery, chopped walnuts, a big handful of raisins, and just enough mayo to hold it together. I can live on that coming cold out of the fridge.  (Not me ... though it might be a thought ... but the salad!)” 

Dee’s Plum Pie
1 double crust pastry
2 teaspoons instant Tapioca
½ cup sugar
¼ cup flour
¼ teaspoon salt
2 Tablespoons margarine
3-1/2 cups pitted Italian Prunes (plums), cut in slices
1 Tablespoon lemon juice

1.  Preheat oven to 425 degrees.
2.  Line pie plate with a pastry. Sprinkle 2 teaspoons instant Tapioca over the bottom.
3.  Combine sugar, flour, and salt.  Work in margarine and fold in prepared plums. Spoon into pastry, sprinkle with lemon juice.
4.  Lattice the top.
5.  Bake at 425 degrees for 10 minutes; reduce temperature to 350 degrees and bake for 30–35 minutes.

Dee writes, "My mother always said the calories of a pie are lost when the pie is cut!"

Some families hand down treasured recipes from one generation to the next.  Other families pass down treasured heirlooms.  Heirlooms of all kinds have the power to connect us with our past and with family members we might never have known.  Do you have an heirloom in your family with its own important story?  Inquiring minds want to know!  Share your story in the comments section below.  By commenting, you are entering your name in a giveaway for Clare O'Donohue's book, The Devil's Puzzle, part of her Someday Quilts Mystery Series.  Plume Books has generously offered copies of Clare's book for TWO lucky winners this month. 

You might also enjoy reading my previous blog post


  1. I have a bureau that crossed the mountains in an ox-pulled wagon, into the Western Region (now Ohio). I have been told the small drawer at the top was the family bank. I also have a quilt made by my Great Grandmother and dishes that belonged to my great aunt.

  2. My husband's grandmother came over from Sweden in the late 1800s. We have her wooden, rounded top trunk with the painted words:
    Any (short for Anna) (then last name)
    Ellis, Kansas
    North Amerika
    We also have her spinning wheel which she carried on her lap on the ship. We took these 2 items when we had to evacuate for the fire last year.

  3. Oh, Yum - those sound good! I'm going to have to try all of them this summer with God's abundance. Thank you, ladies, and Susan for posting. I've got the book - on Chapter 2.

  4. I have a pair of pearl and diamond earrings that were my Great Grandma's that my Great Grandpa gave her and she gave them to my grandma and grandma gave to mom and mom gave to me.

  5. My home is full of family heirlooms, from quilts, to Boy Scout books, to dishes, to the church purse my grandmother used when she was 5, etc. I made the blueberry dessert for a party last night. It is my MIL's recipe.

  6. Love the grape basket block, such striking fabrics.
    Unfortunately there are no treasured heirlooms in our family, but I would love it if some of my special things were passed along to future generations.

  7. Love the block! I have several treasures that have been passed down but no stories attached to them. Several items are from my paternal grandmother who passed before I was born. My father passed away when I was a child so I have limited information about my grandmother. I love touching the items when I clean the house knowing these items were once held by her, also.

  8. I have my grandmother's egg cup that she brought from Sweden when she immigrated to the US.

  9. I don't have any recipes from previous generations. But I remember both my grandmother and my mother baking wonderful items with no scales, they just judged the ingredients and added more if necessary to make the most mouth watering cakes, scones and buns.


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