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Opening Hours

9.30 am - 4.30 pm
7 Days

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2014 Rural Co Supplier Awards
Annie's Country Quilt Store Ltd
Runner Up:  Emerging Business Award 2014

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Newsletters

Annie's Ramblings 4 March, 2015

Hi there and welcome to a new month.   I can’t believe it is March already – it is such a good thing that we are not getting any older though.  I figure that it is much a state of mind as anything else!

4mar15 1Besides that, we crafty people all have to live to at least 150 (with nimble fingers and good eye sight of course) to have any show of making headway on all our projects on the ‘to-do’ list.  Personally I may well have to revise the 150 upwards somewhat!

This week I thought I would show you this nifty little table-topper or wall hanging that could add a bright spot to your home in the cooler weather to come.   This is from Nancy Halvorsen’s new book ‘Table Please II’ which features smaller projects for every season from Christmas to Halloween  and everything in between. The book is $34.00 and this little bird hanging will be available as a kit as well.

 

The other good news this week is that our very popular 60/40 Matilda’s Wool/Poly batting is on special at $30 and we are happy to pass on a 20% saving.  This is my favourite batting, and is pre-shrunk, moth proofed, 4mar15 2beautifully cosy and warm as well as being very user friendly when it comes to quilting.  In short, now if the time to stock up while stocks last!

Also this week we have had some more very beautiful Japanese taupes and textured wovens arrive in, and I am having to hold myself back from starting a new project with these.  (I wonder how long that will last!)

Before I forget, this month’s winner of the $50.00 Annie’s voucher is Roberta Hampton from Ashburton.

On to the recipe….I seem to be having a having a burst of energy on the baking again at this stage, (and stocking the freezer) possible something to do with my husband’s insistence that you have just ‘got to have something with a cup of tea”.

Seriously wicked Chocolate Chip Cookies

  • 150 g dark chocolate
  • 50 g white chocolate
  • 70 g toasted macadamia or pecan nuts
  • 250 g softened butter
  • ¼ cup each of both brown and white sugars
  • 4 tbsp condensed milk
  • 1 tsp vanilla essence
  • 3 c flour
  • 2 tsp baking powder

Roughly chop the chocolate and the nuts.  In a large bowl cream the butter and sugars.  Add the condensed milk and vanilla and mix well.

Mix in the flour, baking powder, chocolate and nuts.  Form the mixture into a log, wrap in plastic film and refrigerate.  Cut into 1 cm rounds when you are ready to bake at 170 C.

Well, that is all from me this week, take care and keep stitching.

Rachel

Annie’s CQS