Block #8, Fruit (Civil War Bride Quilt)

Here is my next block.  I really enjoyed making all the fruit.  It seems like a happy block to me - maybe because of the yellow.

Count down:  8 finished - 12 more to go

Block #4, Grapes (Civil War Bride Quilt)

Here's the next block I've been working on - the block with several bunches of grapes.  I finshed this block last week but discovered my camera was broken.  I was so disappointed, I really liked that camera.  My husband lent me his so I was able to get a picture.

I made extra grapes so I'd have them ready for block #8.  Guess I'll do that one, with all the fruit, next.

Count down:  7 finished - 13 more to go

Block #14, Peahen (Civil War Bride Quilt)

My little peahen is finished and is busy strutting around under the wild rose bush.  I sure am captivated by this charming quilt - can't seem to put it down.   I hope I can keep the enthusiasm going because this is only the 6th block I've made.  There are still 14 blocks to go.  It feels a little daunting when I think of it that way and of all the little pieces that go into each block.   But, one stitch at a time and it will eventually be a quilt.  :-)

Count Down:  6 finished - 14 more to go

Berry Sour Cream Pie Recipe

I tried a new recipe over the weekend for a Berry Sour Cream Pie.  I had planned to take it to a sewing get-together.  I didn't feel well Saturday morning and had to miss the get-together.  So you guessed it, my husband and I have had to eat up the pie all by ourselves.  Pure bliss.  Reminds me of a really delicate cheesecake with berries in the middle.  Yum!  Here's the recipe if you want to try it, I even was able to make a low-fat version and sure couldn't tell it was low anything.

Berry Sour Cream Pie
1 egg, beaten
1 container (16 oz) sour cream (I used lite sour cream)
3 TB flour
1 Keebler Ready Graham Pie Curst (I made a homemade crust using Smart Balance)
1 cup mixed berries (I used frozen mixed berries [strawberries, blueberries, raspberries, & blackberries])
1 recipe of berry sauce (recipe below) 
(Canned blueberry pie filling could be substituted for the mixed berries and berry sauce.  That's usually too sweet for me - I  prefer to make my own sauce so I can control the amount of sugar and salt.)

To make Berry Sauce to mix in with the berries:  2 TB cornstarch, 2/3 cup water, 1/3 cup sugar, pinch of salt - combine sauce ingredients and bring to a boil, stirring until sugar is dissolved and sauce is thickened and glossy.  Let cool slightly before mixing in berries.  Then mix in the berries.

In medium bowl whisk together egg, sour cream, sugar, and flour.  Place crust on a baking sheet.  Spread half of sour cream mixture into the crust.  Top with berry/sauce mixture.  Spread remaining sour cream mixture over filling.  Bake on baking sheet at 375 degrees for 55-60 minutes or until center is almost set and the pie gets golden around the edges.  It will split a little when it's set, just like cheesecake does.  Cool for 1 hour on a rack.  Refrigerate at least 2 hours.  Serve cold.  Store in refrigerator.  Good recipe to make ahead and serve the next day.