Hi there.  Having just turned over another page on the calendar it is good to think that we are now past the shortest day and we are looking forward to spring time and hopefully some more sunny days!

A huge thank you to everyone who contributed and attended our recent Mid Winter retreat that we held at the Hotel Ashburton.  It was great to have the space to be able stitch, sew chat, shop and display and demonstrate the Bernina products as well as hosting our guest speakers and lots of giveaways.  Check out the photos on our facebook page, and make it a date to join us for this event next year!
Speaking of retreats, the next one coming up is a more relaxed stitch and chat couple of days while enjoying the delights of Hanmer Springs 9-11 August.  Registrations are now open if you follow this link, all the information is there. 

I hope you can join us!  DOWNLOAD REGISTRATION FORM HERE

There are a couple of new things that I would love to show you, the first is this beautiful new range of Ecovita wool threads from DMC.  Organic dyes have been used to create an absolutely beautiful range of colours, making them perfect for crewel work, wool applique, trendy mending, crochet, and embroidery.  The threads are also at a great price point at just $3.00 a hank….picking your favourites is a bit like choosing between your children as they are all so beautiful!

Speaking of wool applique, this little key chain purse designed by Marg Low is a quick fun project.   The kit is $14.50 and comes with the wool fabric, dome and key chain to make one purse.  Several colour choices are available, and you just need to add the thread and a little bit of time.

We are off to Sydney to the Quilt and Craft Show this week and then on the Melbourne to spend some time with family (including our delicious little grandson), so in the next newsletter I will be able to tell you about some of the new trends, book and pattern releases from our Australian friends.

Now, on to the recipe…a tasty winter dessert on a wintery night or perhaps afternoon tea?

Kumara and Coconut Cakes with Caramel Sauce

• 1 c mashed orange kumara
• 150 g soft butter
• 200 g caster sugar
• 2 eggs
• 1 ½ c self raising flour
• ½ tsp baking soda
• 1 tsp each of cardamon and cinnamon
• ½ c desiccated coconut
• ½ c milk

For the caramel sauce:  

• ½ c brown sugar
• ¼ c water
• 1 c cream

Preheat the oven to 175C and grease an a large muffin pan.  Cream the butter and sugar and then add in the eggs one at a time and beat well.  Fold in the dry ingredients, and then stir in the kumara, milk and coconut.
Spoon the batter into the muffin pans and bake for 15-20 mins until golden and cooked through.  
To make the caramel, heat the brown sugar and water in a pan over medium heat until bubbly and glossy.  Turn down the heat and slowly pour in the cream and simmer for 2-3 minutes until thickened.
Serve the cakes with whipped cream or icecream and lashing of caramel sauce.

Rachel
03 3076 277
www.anniesquilts.co.nz