Embroidery Library


Tie One On Day

This 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 it works:

On the 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.

For 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: apron instructions, sweet recipes, and inspirational messages. Enjoy these resources, and have a beautiful Tie One On Day!



Sweet 'n' Simple Apron


Stitch 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!


To make this apron, you will need:

  • 1 yard canvas - for apron body

  • 2/3 yard printed quilter's cotton - for sash

  • One 3-yard package bias tape - for trim and ties

  • Medium weight cutaway stabilizer

  • Air-erase pen or dressmaker's pencil


Use an air-erase pen or dressmaker's pencil to mark out the basic shape of the apron:

Mark a rectangle, 35 inches by 27 inches.



Mark 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 inch 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.

On each side, draw a gently curving line connecting the marks.

Cut out the apron shape.



Embroider your design on the apron, centering it over the point where the 7 inch line and the center line intersect.



Press under the side edges of the apron 1/4 inch, then 1/4 inch again. Stitch.



Press under 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.



Cut your 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.



At the 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.



Trim about 12 inches off the end of each tie (feel free to try on the apron and trim more or less if you like).

Fold over the end 1/4 inch, then 1/4 inch again. Hand-stitch in place to finish.



For the sash, cut out three rectangles of printed fabric, 6 inches by 1 yard.



Stitch the pieces end-to-end, right sides together, to make one very long strip of fabric. Press the seam allowances to one side.



Fold the strip in half the long way, right sides together, and stitch to make a tube.



Press the seam open. As much as possible, use just the tip of the iron to press open the seam allowance without creasing the entire piece.



Hook a safety pin to one end of the tube. Guide the safety pin through the inside of the tube to turn it right side out.

Press the 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.



Place the 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 inch line is still visible, you can use it as a guide.

Pin in 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.



And you're finished!

Bundle this "sweet" apron with some homemade baked goods and a heartfelt message. It'll make a beautiful gift for family, friends, and neighbors!

Find just the right apron for everyone on your list with these other apron projects:






Show you 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!



"The 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 Pistachio Biscotti
from Lynne G.

1/2 cup butter (no substitutes), softened|
1 cup sugar
4 eggs
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 container.

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, chopped
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 16 brownies.

Nutmeg Meltaways
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.



Messages of Inspiration



A daughter is a girl who grows up to be a friend.

The best thing to hold on to in life is each other.

A family stitched together with love seldom unravels.

Time with those one loves is life's greatest gift.

Sisters are joined heart to heart.

Loving relationships are a family's best protection against the challenges of the world.

Families are forever.

Some people enter our lives for just a little while. Others pause and plant seeds in our hearts that bloom into flowers forever.


Dream as if you could live forever.

Just when the caterpillar thought the world was over, it became a butterfly.

Live simply, laugh often, love deeply.

What lies behind us and what lies before us are tiny matters compared to what lies within us.

Enjoy life -- it's delicious.

Eat well, laugh often, love much.

Too much of a good thing can be wonderful.

Your life is an open book - fill it with love, hope, dreams and memories.

A smile brightens any day for both the giver and recipient.

Dreams come a size too big so that we can grow into them.

Life is not measured by the breaths you take, but by the moments that take your breath away.

Do one thing every day that makes you happy.


Friendship lightens every burden and makes the sun shine brighter.

You'll always be my best friend -- you know too much!

When it hurts to look back and you're scared to look ahead, you can look beside you and your best friend will be there.

A friend is one who strengthens you with prayers, blesses you with love, and encourages you with hope.

Friends are the most important ingredient in the recipe of life.

Friends are the family you choose for yourself.

Friends, like wine, get better with age.

Recipe 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.

Broken cookies don't have calories.

Life's short -- eat dessert first.

There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.



Kenny is a master digitizer and Vice President of Production at Embroidery Library, Inc.

Ask Kenny! Send your questions to stitch@emblibrary.com.

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