while going thru unfinished flimsies, pulled out this old barbara brackman sew along to add the setting triangles. i auditioned several and found that it needed an intense value fabric....red or green or blue or brown would have worked, but of course chose the blue. now needs trimming and basting and into the quilting pile it goes...
it's called 'stars in a time warp' and features several types of reproduction prints. i'm probably the last to finish this project but it'll get done eventually. and of course more triangles got sewn together, now enough for another row.
weekend task is to work on the border of the amish honeycomb aiming for a june finish. **** fitness center now open and will get re-acquainted with heating pad i'm sure...LOL....but anxious to get back to routine. it was a lovely day here and nice to see people out walking, kids at the local park...keeping their distance of course, but the ghost town feeling had gone. and next week i really do have to tackle some household chores....now for the recipe:
OATMEAL ROLLS:
2-1/3 cups water, divided
1 cup dry oatmeal
3 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
2/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
5 to 5-3/4 cups all-purpose flour
3 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
2/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
5 to 5-3/4 cups all-purpose flour
In a saucepan, bring 2 cups water to a boil. Add oatmeal and butter; simmer 1 minute. Remove to a large bowl and let cool to 110°-115°. Heat remaining water to 110°-115°; add yeast. To oatmeal mixture, add sugars, salt, yeast mixture and half of flour. Mix well. Add enough remaining flour to make a soft dough. Turn out onto a floured surface; knead 6-8 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour. Punch down dough; divide in half and shape each half into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 20-30 minutes.
Cover and let rise until doubled, about 1 hour. Punch down dough; divide in half and shape each half into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 20-30 minutes.
NOTES: i halved the recipe with no ill effect and eliminated white sugar and salt. next time i am cutting brown sugar to 2 T as i found them too sweet for a savory. my oven runs hot and checked them after 15 min when they were just about done, total cooking time for me was about 18 min. they are very good toasted too!


