Christmas Bells 8 x 24½” mini quilt © 2011 Patrick Lose All rights reserved If you choose to use the files we’ve digitized for machine embroidery appliqué, adjust your fabric amounts accordingly. Please be aware that it is an infigement of the copyright hereon to use this artwork to digitize your own machine embroidery files. All piecing seams are stitched at ¼”
2 x 2” 2 x 3” 4 x 10” 10 x 10” 12 x 15” Borders/sashing: 2 strips cut selvage to selvage and 2” wide. Binding: 2 strips cut selvage to selvage and 2¼” wide. Backing and batting: 10 x 26½” Two 9 x 12” sheets of Lite Steam-a-Seam
Christmas Bells © 2011 Patrick Lose All Rights Reserved
Instructions 1. Refer to the cutting and piecing page for cutting instructions. 2. Trace the templates onto the paper side of your fusible adhesive leaving approximately ½” between tracings. Trace the dashed stitching and placement lines also, if desired. 3. Roughly cut the templates from the adhesive just outside of the traced line. 4. Place the adhesive templates onto the wrong side of their corresponding applique fabrics and fuse in place according to manufacturer’s instructions. 5. Neatly cut the appliques from the fabrics on the traced template lines. 6. Transfer the dashed stitching lines to the right side of the fabric, if desired. You can use a light table or daylit window. 7. Peel the paper backing from the appliques and arrange them on the background squares and rectangle. Fuse appliques into place. 8. Place the Sulky Tear-Easy stabilizer behind the backgrounds with the fused appliques and satin stitch the raw edges of the appliques, using Sulky Premium 40 wt rayon thread. Use a straight stitch or a triple stitch for the dashed lines of the stars. Remove the stabilizer after stitching. 9. Piece the quilt/banner top, as shown on the cutting and piecing page. 10. Sandwich batting between quilt/banner top and backing with wrong sides ot top and backing against batting. 11. Quilt as desired. I used a straight stitch around each applique element and in the ditch around the backgrounds. I meandered in the sashing/borders. 12. Bind as usual, using the 2¼” strips cut from the binding fabric. 14. Add a hanging sleeve, if desired. Instructions are available at: http://www.patricklose.net/instructiondownloads.htm
Christmas Bells
2 x 8½”
8 x 24½” mini quilt © 2011 Patrick Lose All rights reserved
5½ x 5½”
Cutting and piecing diagram From the sashing/borders fabric: Cut two 2” strips from selvage to selvage. From each of these, cut one 2 x 22” side border, one 2 x 8½” top or bottom border and one 2 x 5½” sashing piece.
2 x 5½”
From the binding fabric:
2 x 22”
Cut two 5½ x 5½” and one 5½ x 9” background blocks.
2 x 22”
From the background fabric:
Cut two 2¼” wide strips from selvage to selvage. Remove selvages. All piecing seams are ¼”.
2 x 5½” 5½ x 5½”
2 x 8½”
2 x 22”
5½ x 9”
Flame
Dashed lines indicate placement and/or stitiching lines
Inner flame
Lower bow and bell
Candle glow All templates are reversed for tracing No part of this pattern covered by the copyright hereon may be reproduced in any form by any means including, but not limited to, graphic, electronic, mechanical, photocopying, recording, taping, or information storage and retrieval systems without written persmission from Patrick Lose. All finished items produced from this pattern and its instructions are protected by Federal Copyright Law and may not be produced for sale in any form whatsoever without the written consent of Patrick Lose.
Copyright 2011 ™
All Rights Reserved
Upper bow and bell Candle
Cranberry Apple Chutney INGREDIENTS 1 (12 oz) bag cranberries 1-1/4 cups sugar 1 cup water 1/2 cup raisins 1 large cooking apple, chopped 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves
Makes 12 servings. 1. In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. 2. Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or poultry.
Artwork © 2011 Patrick Lose
Spinach Cheese Ball INGREDIENTS 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 2 (8 ounce) packages cream cheese, softened 1 (4 ounce) can water chestnuts, drained and chopped 1 (.4 ounce) packet dry vegetable soup mix 2 tablespoons mayonnaise
Makes 12 servings. 1. In a large bowl, mix spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended. 2. Form mixture into a ball, and roll in chopped walnuts. If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set. 3. Wrap ball in plastic wrap and refrigerate overnight. Serve with crackers.
1 cup finely shredded Cheddar cheese 1/2 cup chopped walnuts
Artwork © 2011 Patrick Lose
Candied Walnuts INGREDIENTS 1 pound walnut halves 1 cup white sugar 6 tablespoons milk 2 teaspoons ground cinnamon 1/4 teaspoon salt 1 teaspoon vanilla extract
Makes 12 servings. 1. Preheat oven to 350 degrees. Spread nuts in a single layer on a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown. 2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F. Remove from heat, and stir in vanilla immediately. 3. Add walnuts to syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
Artwork © 2011 Patrick Lose
Artwork © 2011 Patrick Lose