Tie One On Day
year, celebrate an extra holiday the
day before Thanksgiving!
Tie One On Day, created by
essayist and "apron archaeologist"
EllynAnne Geisel, is an opportunity
to connect with your friends and
neighbors and share a bit of your
own bounty with others. Here's how
day before Thanksgiving, pause in
the preparation of your own meal,
wrap a loaf of bread or other baked
good in an apron, tuck in a note of
encouragement, and tie one on ... an
apron, of course! Deliver the
wrapped bundle to someone without
your bounty ... a neighbor, friend,
or family member in need of physical
or spiritual sustenance, a bit of
recognition or just a kind word.
embroiderers, it's a chance to share
a bit of beauty and encouragement
via a personally selected embroidery
design, too! On this page you'll
find all the ingredients for a
heartwarming Tie One On Day:
sweet recipes, and
inspirational messages. Enjoy these
resources, and have a beautiful Tie
One On Day!
up a super sweet, super simple
apron! Aprons are quick and easy to
make and are a great way to display
your favorite embroidery designs. A contrasting sash gives this sweet
apron some extra spice!
this apron, you will need:
canvas - for apron body
printed quilter's cotton - for sash
3-yard package bias tape - for trim
Medium weight cutaway stabilizer
Air-erase pen or dressmaker's pencil
air-erase pen or dressmaker's pencil to
mark out the basic shape of the apron:
rectangle, 35 inches by 27 inches.
horizontal lines 1 inch, 7 inches, and
13 inches from the top of the apron
rectangle. Mark a line vertically down
the center of the apron, from the top to
the 13 inch line.
At the top
line, measure 5.5 inches to each side of the
center, and make a mark. This 11 inch span
is the top of your apron.
At the 7
line, measure 9 inches to each side of the
center, and make a mark. This 18 inch span
is the width of your apron at mid-chest.
side, draw a gently curving line
connecting the marks.
Cut out the
your design on the apron, centering it
over the point where the 7 inch line and the
center line intersect.
the side edges of the apron 1/4 inch, then
1/4 inch again. Stitch.
the bottom edge 1/4 inch, then 1 inch. Stitch.
Do the same
for the top edge - fold under the edge
1/4 inch, then 3/4 inch. Stitch.
Now only the
"armhole" edges remain unfinished.
3-yard piece of bias tape in half. On
each side of the apron, use one of the
pieces to cover the raw fabric edge. Pin
in place and stitch. Keep stitching all
along the tape, even where there's no
apron attached, to make the ties.
bottom of each armhole curve, trim the
bias tape so that it lines up with the
finished edge. This corner will be
covered by the sash later.
12 inches off the end of each tie (feel
free to try on the apron and trim more
or less if you like).
the end 1/4 inch, then 1/4 inch again.
Hand-stitch in place to finish.
sash, cut out three rectangles of
printed fabric, 6 inches by 1 yard.
pieces end-to-end, right sides together,
to make one very long strip of fabric.
Press the seam allowances to one side.
strip in half the long way, right sides
together, and stitch to make a tube.
seam open. As much as possible, use just
the tip of the iron to press open the
seam allowance without creasing the
safety pin to one end of the tube. Guide
the safety pin through the inside of the
tube to turn it right side out.
sash flat with the seam along one edge.
Tuck the raw
ends to the inside of the tube and
press. Stitch across the end to finish.
sash across the front of the apron,
making sure it's centered. Align the top
edge with the bottom of the armholes so
that the sash just covers the place
where the bias tape ends. If your 13
line is still visible, you can use it as
place and stitch along the top and
bottom edges of the sash where it covers
the apron. Stitch across the sash at the
side of the apron, too.
"sweet" apron with some homemade baked
goods and a heartfelt message. It'll
make a beautiful gift for family,
friends, and neighbors!
the right apron for everyone on your
list with these other apron projects:
care with a gift of homemade baked
goods! Here's a sampling of
Christmas goodies, gathered from our
Christmas Recipe Contest in past
years. Give one of these a try, or
bake up your own favorite bread or
cookies to share!
Best Ever" Oatmeal Cookies
from Christina R.
3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 cups all purpose flour
1/2 cup whole-wheat flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 1/2 cups oatmeal
1/2 cup wheat germ
3/4 cup chopped pecans or walnuts
Combine eggs, raisins, and vanilla
and let stand for one hour, covered
with plastic wrap. Cream together
butter and sugars. Add flours, salt,
cinnamon, and soda to sugar
mixture. Mix well. Blend in
egg-raisin mixture, oatmeal, wheat
germ, and chopped nuts. Dough will
be stiff. Drop by heaping teaspoons
(or use a fairly small ice cream
scoop) onto an ungreased cookie
sheet or roll into small balls and
flatten lightly on cookie sheet.
Bake at 350 degrees for 10 to 12
minutes or until lightly browned.
**Delicious. The secret is the
soaking of the raisins.**
Cranberry White Chocolate
from Lynne G.
1/2 cup butter (no substitutes),
1 cup sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
3/4 cup dried cranberries
3/4 cup white vanilla chips
1/2 cup pistachio nuts
In a mixing bowl, cream butter and
sugar. Add eggs, one at a time,
beating to incorporate. Stir in
vanilla. Combine flour and baking
powder; and gradually add to butter
mixture. Stir in cranberries,
vanilla chips and nuts. Divide dough
into three portions.
On ungreased baking sheets, shape
each portion into a 10-in. x 2-in.
rectangle. Bake at 350 degrees F for
20-25 minutes or until lightly
browned. Cool for 5 minutes.
Transfer to a cutting board; cut
diagonally with a serrated knife
into 1-in. slices. Place cut side
down on ungreased baking sheets.
Bake for 15-20 minutes or until
golden brown. Place on wire racks to
cool. Store in an airtight
Polka Dot Cookies
from Tammy M.
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs, beaten
2 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1/2 cup milk
1 12 oz package chocolate chips
1 cup chopped maraschino cherries
1 cup chopped pecans
Cream margarine and sugars. Blend in
egg and vanilla. Sift together
flour, baking powder, salt and soda.
Add alternately with milk, mixing
well after each addition.
Stir in chocolate chips, cherries
and nuts. Place rounded teaspoons of
dough on greased cookie sheet. Bake
at 375 for 10-12 minutes.
Fudgy Low-Fat Brownies
from Bev M.
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 ounces bittersweet chocolate,
2 tablespoons unsalted butter
2 tablespoons low-fat sour cream
1 tablespoon chocolate syrup
2 teaspoons vanilla
1 large egg plus 1 large egg white
1 cup sugar
Adjust oven rack to middle position
& heat oven to 350 degrees. Fold two
12" pieces of foil lengthwise so
each measures 7" wide. Fit 1 sheet
into 8" baking pan, pushing foil
into corners & up sides of pan
(overhang will help in removal of
brownies). Repeat with second sheet,
placing in pan perpendicular to
first sheet. Spray foil with cooking
spray. Whisk flour, cocoa, baking
powder, & salt together in medium
bowl. Melt bittersweet chocolate &
butter in large bowl until smooth.
Cool 2-3 minutes, then whisk in sour
cream, chocolate syrup, vanilla,
egg, egg white, & sugar. Using
rubber spatula, fold dry ingredients
into chocolate mixture until
combined. Pour batter into pan,
spread into corners, & level surface
with spatula. Bake until slightly
puffed & toothpick inserted in
center comes out with a few sticky
crumbs attached, 20-25 minutes. Cool
brownies completely in pan on wire
rack, at least 1 hour. Remove
brownies from pan using foil
handles. Cut into 2" squares. Makes
from Dottie N.
1 c. butter
1/2 c. sugar
1 t. vanilla
2 c. flour
3/4 c. ground toasted almonds
1 c. powdered sugar
1 T. nutmeg
Cream butter, sugar and vanilla.
Gradually add flour. Stir in
almonds. Shape into 1 inch balls.
Place 2 inches apart on ungreased
cookie sheet. Bake at 300 degrees
for 18-20 minutes or until the
bottom of cookies are lightly brown.
Cool on wire racks. Combine powdered
sugar and nutmeg. Gently roll cooled
cookies in sugar mixture. Yield
about 5 dozen cookies.
daughter is a girl who grows up to
be a friend.
thing to hold on to in life is each
stitched together with love seldom
with those one loves is life's
are joined heart to heart.
relationships are a family's best
protection against the challenges of
people enter our lives for just a
little while. Others pause and plant
seeds in our hearts that bloom into
if you could live forever.
when the caterpillar thought the
world was over, it became a
simply, laugh often, love deeply.
lies behind us and what lies before
us are tiny matters compared to what
lies within us.
life -- it's delicious.
well, laugh often, love much.
of a good thing can be wonderful.
life is an open book - fill it with
love, hope, dreams and memories.
brightens any day for both the giver
come a size too big so that we can
grow into them.
not measured by the breaths you
take, but by the moments that take
your breath away.
thing every day that makes you
Friendship lightens every burden and
makes the sun shine brighter.
always be my best friend -- you know
hurts to look back and you're scared
to look ahead, you can look beside
you and your best friend will be
is one who strengthens you with
prayers, blesses you with love, and
encourages you with hope.
are the most important ingredient in
the recipe of life.
are the family you choose for
like wine, get better with age.
for a happy heart: 2 cups of love, 1
cup of friendship, 1 cup of
gratitude, add a dash of laughter.
Pour into any soul.
Friendship is a cozy shelter from
life's rainy days.
Blessed are they who can laugh at
themselves, for they shall never
cease to be amused.
cookies don't have calories.
short -- eat dessert first.
are four basic food groups: milk
chocolate, dark chocolate, white
chocolate, and chocolate truffles.
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