Preparing for The Splendid Sampler


The Splendid Sampler 100 Block Mystery Quilt starts this Sunday!   Still havent picked my fabrics but think I will chose as I go and make a scrappy sampler.  Im not good at selecting fabric themes because i just cant decide on a few fabrics.  Lord knows I have plenty of fabric in my stash!!

Need 30-35 FQ divided equally in light, medium and darks.
Need about 2 yards of background fabrics.
Sashing requirements will be posted later…. Fabric info Link

The Splendid Sampler on Facebook

Heres the link to all the GOODIES … its the bonus projects and free patterns!

The splendid Sampler QUICK LINKS …

Meet the Splendid Sampler Designers

Fabric and tools page
FAQ page


Update February 13th, 2016 …. just might be using Christmas Fabrics!!

Heres a link to enter to win a Splendid Bundle, I choose contemporary


Honey Oats Sandwich Bread


Honey Oats Sandwich Bread

1 cup lukewarm water
1/3 cup lukewarm water
1/4 cup (4 tablespoons) butter,melted and cooled
1 tablespoons sugar
3 tablespoons honey
1 cup old fashioned rolled oats — less 2TB
1/2 cup rolled oats, ground; or oat flour
2 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
2 1/2 cups King Arthur Unbleached Bread Flour

—In a measuring cup combine the 1/3 cup of warm water, the yeast and the sugar. I measure the yeast in rounded teaspoons.
—In a large mixing bowl, or the bowl of a stand mixer, combine the rest of the wet ingredients plus the oat flour and the rolled oats and let them soak about 5 minutes, while the yeast is proofing. After about 5 minutes or the yeast is nice and foamy, pour it int the larger mixing bowl, and add 1 cup of the bread flour and mix til smooth. Gradually add in the remainder of the bread flour. Knead the dough by hand (20 minutes) or by mixer (10 minutes) until it’s smooth, elastic and feels soft.
—Place dough in a lightly oiled bowl, turn the ball of dough to get it oiled on all sides, drape with plastic wrap, and allow it to rest about an hour… it will be puffy but not quite doubled.
—On an oiled board or counter, shape into a log slightly smaller than your loaf pan. To shape the loaf, gently flatten the dough into a rectangle, from a shorter side, roll the dough tightly (like a cinnamon roll), while gently pulling outwards, as you pull outwards kinda cup your hands to roundly shape the ends of the loaf. This rolling, pulling and cupping will help prevent air holes int he center of the loaf. Can be baked in a 8.5 x 4.5 but i use a 9 x 5 pan. The dough is too big for one 8 x 4 pan but not enough for 2 so choose a larger pan.
—Drape pan with greased or sprayed plastic wrap and let rest/rise about another hour or until nicely crowned a few inches above the pan.
—Bake the bread for 35 to 40 minutes… if you use a thermometer bake til 190°F. If your bread is browning too much tent with foil.
—When finished baking, remove from pan and rest bread on the side on a rack til cooled. For soft crust, scribble on the crust with a stick of butter. When completely cooled … store in air tight container or bag. I keep mine in the frig.