Sewing and Cooking and Other Stuff

Saw three of these pretties on the way to work one day this week.  Drove the back way to town intending to go by Mama's house.  Instead, I turned left to the highway.

A dress for Isabel sewn on Shirley Ann with fabrics and trim from my stash.

I now wish I'd used blue gingham for all three ruffles.

Button-up back.

Found some blue trim in my CQ chest.

Everything gathered but the pears.  They are shredded in the food processor.

Butter, sugar, and eggs all creamed together.

Instead of baking in two tube pans, I bake in four loaf pans...easier for freezing.

Fresh out of the oven.

Delicious!

My next two projects.  ABC quilts for the grandsons. Cain's ABC blocks are already sewn together (on the right). Colt's blocks are different ABC fabric from Cain's, and I will be using blue fabric instead of the green.

Fresh Pear Cake

 2 cups Sugar   
 1 cup Butter   
 4 large Eggs   
 2 teaspoons Vanilla   
 3 cups Flour, sifted
 1 1/2 teaspoon Cinnamon   
 1 teaspoon Allspice   
 1/2 teaspoon Nutmeg   
 1/2 teaspoon Salt   
 1 1/2 teaspoon Soda   
 3/4 cup Buttermilk   
 1 cup fresh Apples, finely chopped
 1/2 cup Pecans, chopped

Preheat oven to 325 degrees. Cream butter and sugar.  Add eggs, one at a time. Add vanilla. Mix well. Sift flour, spices, salt, soda, and add alternately with buttermilk. Fold in apples and pecans. Blend well. Pour into a 10 inch tube pan that has been greased and dusted with flour. Bake 1 hour and 20 minutes, or until a toothpick inserted into center comes out clean. DO NOT overbake. Remove from pan.
NOTE: I bake in two loaf pans for about an hour. 
The four cakes above is a double recipe.