Super simple to make. Here are the instructions:
Cut 1 6" square white cotton for head
Cut 4 2 1/2" squares of background fabric for corners to make the head
Cut 2 1/2" strips of background fabric for the borders
Cut 1 backing fabric square same size as top
Cut 1 batting square same size as top and backing
Cut 1 triangle shape for nose in orange cotton
2 flat button eyes
Sew the squares on the diagonal to the white square for the head. Trim away and press. Do this to all four corners. Sew the strips on to the top and bottom, trim. Sew the strips to the sides, trim. Press.
Position the nose and sew on using interfacing or bond a web and zig zag stitch. Press and trim all sides to desired size. Layer batting, backing (rsf) and top (rsd). Sew along edges leaving an opening to turn. Turn to right side and press lightly. Topstitch along edges 1/8" and quilt as desired. Position the eyes and sew on through all layers.
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Mincemeat
Christmas is just around the corner and I've been busy baking and decorating. The Finnish Christmas bread is baked and I've made Peanut Butter Balls, Chocolate bark, and Seven Layer Bars in two different flavors. Today I will make Mince Pies. These are typically made the 12 days before Christmas and eaten everyday up to Christmas to bring good luck for the following 12 months. I love mince pies and they can vary in taste. Mine are homemade using good rum and good quality ingredients with butter instead of suet. I want to share my Seven Layer Bar recipe here as it is a good candy type treat to give or have on hand when guests come calling.
Seven Layer Bars
1 stick unsalted butter
1 1/2 cup crushed graham crackers
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup sweetened shredded coconut
1 cup roughly chopped cashews
1 can sweetened condensed milk (I use fat free)
Preheat the oven to 350ºF. In a 9"X13" pan add the stick of butter and place in the oven for a few minutes just until the butter melts. Remove from the oven and pour in the crackers and even out the layer. Next, sprinkle on the chips evenly. Sprinkle on the coconut and the nuts. Pour on the milk as evenly as you can covering the entire top. Bake for 20-22 minutes until golden. Remove from the oven and let cool completely before slicing into bars. Store in an airtight container.
You can vary the flavors by adjusting the chips and nuts. I made bars using almonds, dried cherries, dried cranberries, white chocolate chips and semi-sweet chips. They are awesome, if I do say so. You could also try pistachios and white chocolate chips with dried cranberries.
Have yourself a homemade Christmas. Cheers. ;o)
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