Penny rug tutorial with perfect circles...

 I have received a lot of requests to share my technique for making perfectly round applique circles, the kind used in the two Penny Rugs I recently made from the newest Tilda fabric line, Hibernation, and from my Tilda scrap box of older fabrics. 

Needle-turn applique was something I rarely did in years past, but over these last twelve months I've indulged quite a bit in it, honing my skills by trying different techniques until I found one that works for me (and it could be very different to what works for you). But anyhow, the perfect circles on my penny rugs have certainly created interest so I decided to do a detailed tutorial which (hopefully) is easy to follow, and I'm including a second tutorial for making the little buntings which sit along each end of my penny rug table toppers. 

First of all, we'll make the circle. I begin with some thin cardboard, and a circle template. The cardboard needs to be thin and I'll show you why later, but it must be thicker than your everyday 80gsm printer paper. If you have some heavier weight 250gsm printer paper that will work well, as does a cardboard cereal box. 

Choose what size you want your circles to be. In my two penny rugs I made circles in two sizes - 3" and 3.25" as I liked the shuffling around of the slightly different sizes on the completed table topper. The circles don't need to be a precise size for the penny rug, as long as they sit nicely inside a 4" square. 

To make a Penny Rug like mine you will need-

* sixteen, 4.5" squares of assorted fabric

* eight, 5" squares of solid cream fabric (I used linen) for the bunting tongues

* eight, 5" squares of backing fabric for the bunting tongues

* twenty-four, 4" squares of assorted quilting fabrics in your preferred design

* one, 16.5" square of fusible light-weight Pellon, quilt wadding, or Parlan

* Perle 12 thread in cream

* eight, 4.5" squares of thin fusible fabric stabiliser (I use Staflex 3045)

* Aluminium foil

* thin cardboard

I have a lot of pre-prepared circles in my templates box because I use them quite often these days. 

Trace around a glass tumbler, a jar, a bangle, or use a pre-made plastic circle or compass on to your cardboard, just making sure the circle is no larger than 3.25" if you're going to make the Penny Rug table topper. I don't have a 4" circle in my collection yet, so I decided to make a couple today as I show you how I make my templates. 

Once you have cut our your circle, write in the centre what size it is. Lay it onto a piece of aluminium foil and cut a circle of foil about a half inch bigger than your cardboard template. Fold the foil around the circle. The foil assists in giving a very crisp edge when you press the completed circle.

These are so easy to make that I tend to have around six or eight of each size on hand for projects. I suggest for the Penny Rug table topper you make eight 3.25" diameter, and eight 3" diameter (or all sixteen in one size). Use a template to trace a circle onto the centre of a 4" square of fabric. 

I love the little field mouse print, and it's perfect for this type of project! I have loads of 2.5" circle templates so that's what I'll use for today's photos...

Sew a line of running stitch just inside the outer edge of the fabric circle. Place the template inside and pull the threads to gather the fabric around the template. Tie a double knot in the threads, and press the fabric circle with a hot iron on the dry setting. 

Once cool, peel the gather over one edge of the circle and remove the template. (this is why the cardboard needs to be thin)

Press the circle again. Perfect. You will need to make twenty-four of the circles for the topper and the bunting tongues. 

If you're making the Penny Rug table topper you will need to make the background next. Sew the sixteen 4.5" squares of fabric together in four rows of four. Fuse the Pellon/wadding/Parlan behind the background, and then stitch one of your completed circles into the centre of each square. Your topper will now measure 16.5" square.

Now we need to make the bunting ends. 

For this part of the tutorial I'm using completely different fabrics from Tilda because I really want to make a third Penny Rug when I have a spare few days, and this was my way of auditioning the fabrics I intend using. They looked perfect so when I have a chance this will become part of my next topper. 

Using the steps above, you will have already made the extra eight circles we need for the bunting tongues. I chose to make this version in subdued creams, blues and pink (there's a wee bit of old Tilda which came to the party after all!). 

I'll write the following steps for one bunting tongue, but you will need to make eight in total.

Fuse a 4.5" square of thin fabric stabiliser behind the 5" squares of cream fabric. I use Staflex 3045 white woven fusible stabilser.

Using the template from the DOWNLOAD SHEET I have for you, trace the bunting tongue shape onto the centre of a 5" square. 

Position one of your circles 3/4" above the traced line at the bottom of the bunting tongue and pin in place. 

Blind stitch (needle-turn applique stitch) the circle to the background fabric. 

Cut out the shape along the traced line. Lay the bunting tongue face down on another 5" square of cream fabric and pin in place. Sew 1/4" inside the edge to secure the tongue and backing fabric together. 

Turn the tongue right side out, carefully pressing the edges flat. Sew along the top edge with a scant 1/8" seam. Use the Perle 12 thread to sew a line of running stitch just inside the outer edge.

Sew four of the tongues together along their top side edges to make one row of four. Sew them together from the top edge down, about 1" using a blind or slip stitch. You can see in the photo below photo that I have done this with my Hibernation topper. I'm showing the back of the toppers as it's easier for you to see. I didn't do this with the second pastel topper, but wished I had as it really does make the following steps easier. 

I don't have photos of how I completed the toppers, but here's the steps...

Sew a row of four bunting tongues together as described above, and then sew them to one end of the 16-square topper with slightly less than a 1/4" seam, keeping the right side of the tongues and the right side of the topper facing each other. Leave the tongues folded in on the topper, don't press them away. 

NOTE: The row of tongues will measure 16" long, whilst your table topper end will measure 16.5". This allows for the 1/4" seam either side of the bunting when you sew the topper and backing fabric together. 

Repeat with another row of four bunting tongues at the opposite end of the topper. 

Lay the right side of the topper, with tongues still folded in towards the topper, face down onto the right side of your backing fabric. The backing fabric is a little larger, but that's okay as we will trim later. 

Pin the topper front to the backing fabric. Sew around all four sides with a 1/4" seam, leaving a 5" opening along one side for turning out later. Be very careful not to catch the side of a bunting tongue as you do this. 

Trim away the excess backing fabric.

Turn the topper right side out, carefully pulling the tongues to help straighten those ends. Push out all four sides with a large rounded tool (I use a very large wooden knitting needle) and press the topper flat. Slip stitch the side opening closed and press it. 

Once you make this topper, you'll discover just how much quicker it is to make a second, and a third...in fact, this pattern is a good one for using up fabric scraps and for gift giving. 

The circles, once you get the hang of them, are also wonderful for making other things, like one of my new mini-quilts from The Stitchery Club...

I loved the variety of circles on circles for the flowers, and then smaller circles for the surrounding berries. 

If you missed the download link for the bunting tongue template it's HERE. 

I'd love to see your own version of this pattern if you make it! You can email me a photo HERE or tag me on Instagram HERE. 

Now, I shall sign off for today as after this mammoth tutorial I am in dire need of a nice hot cuppa and perhaps some raspberry scones with lemon curd (photos of those next time!),

God bless you heaps, and may your creative fingers dance a merry jig as you stitch and sew in the days ahead. 

hugs

Don't miss out on any Elefantz news or free patterns. 

Subscribe to my blog posts HERE and receive them direct to your email inbox.  

Or sign up HERE for my free newsletter which often has extra benefits, freebies & tutorials!

Family update and four dairy-free milks to make...

 

I was asked recently to share how I make our dairy-free milks, so today I have a print out to download for those who are interested in making almond, cashew, oat or coconut milk. They are all very easy to do, way cheaper than buying from the shops, and natural with no fillers or additives. 

Use the link below to download the PDF recipe sheet.

DOWNLOAD Four Dairy-Free Milks

I'll share the recipes and steps here with photos as well, for I find pictures help a lot for those of us who are visual learners. 

Some of the milks need to be squeezed through a nut bag, some do not. I have had this nut bag for over ten years...

...so the time to replace it was drawing near. I found a good inexpensive set of three on Amazon as the cost of one bag from the health food store was ridiculously overpriced.

The trick with nut bags is to use them inside-out as it makes cleaning easier, with the nut/oat/coconut residue not gathering in the corner seams. 

I've been using the same high speed blender for over five years and it has a nut milk setting, but you can use any blender as long as it's on the highest speed setting. I make four cups (1 litre) of milk at a time, and my blender is large enough to do that. 

So let's begin with the cashew milk, which is my favourite and what we mostly use on our cereal or porridge. It's also the one I add to hot cocoa or a turmeric latte. Simply soak two-thirds of a cup of raw cashews in water for at least four hours, then drain and rinse under running water. Place in a high-speed blender with 4 cups of water and 1 teaspoon maple syrup. Blend on high speed for 90-120 seconds. NO need to use the nut bag for cashew milk, just pour into a glass bottle and refrigerate and use within 5 days. 

Next up, almond milk, my husband's favourite. Almond milk has the highest protein content and is great for smoothies, in coffee, baking etc. 

Soak two-thirds of a cup of raw almonds in water overnight. Drain and rinse under running water. Return the almonds to the bowl and cover again with water. Using your fingers, slide the skins off the almonds - they will come off very easily. (discard the skins in your compost or garden)

Place the skinned almonds in a blender with four cups of water and 1 teaspoon maple syrup. Blend on the highest speed for 2 to 3 minutes.

Place a nut bag inside a large bowl and pour the almond milk into the bag. Squeeze as much milk as you can from the blended mixture.

Pour into a glass bottle and refrigerate. Use within 5 days. 

This tends to make a bit more than a litre, so I always end up with a small jug extra which I cover and use later that day. I have a whole set of these covers in different sizes and find them invaluable in the kitchen as a replacement for cling wrap. The covers have a very thin plastic lining under the floral fabric, are machine washable and dry beautifully on the clothesline or hung inside. 

I am NOT an Amazon affiliate but am happy to share links to things I have bought for the kitchen that are worth the few dollars they cost me. The set of covers I bought are here. 

Moving on, let's look at making coconut milk. In Australia we use desiccated coconut, which is more finely grated than shredded coconut, but you could use either. If using shredded be sure to pack down the coconut in your cup measure.

What I love about making my own coconut milk is the added bonus of automatically getting coconut cream in the process! And it's important to know that because you can't pour the coconut milk into a bottle - you'll need to pour it in to a wide mouth jar instead.

Add 1 cup of desiccated coconut to a blender with 4 cups of water and 1 teaspoon of vanilla extract. Blend for 2 minutes on the highest speed. Place a nut bag inside a large bowl and pour the coconut mixture into the bag. Squeeze as much milk as you can from the bag. (discard the remaining pulp in your garden or compost) Pour the milk into a large mouth jar and refrigerate. Now here's the bonus. Coconut cream will rise to the surface overnight and solidify. I need a knife to cut through it and access the milk below - however, you can whip that coconut cream into a 'normal' cream consistency for serving with desserts etc, or use in curries, laksa or creamy soups. The milk below is lovely to bake with in place of dairy milk or in smoothies, milkshakes, or anywhere a recipe calls for coconut milk. 

Last milk to make is oat milk which is the cheapest of all but requires some extra care to avoid being slimy. You will need to have ready 3 cups of very cold water from the fridge, and 1 cup of ice cubes.

Rinse 1 cup of rolled oats under running water for 15 seconds. Place the oats in your blender with the very cold water, the ice cubes, 1 teaspoon maple syrup, and 1 teaspoon vanilla extract. Blend on the highest setting for no more than 30 seconds - this is very important. Keeping the mixture very cold prevents the sliminess of 'cooked' or warm oats. 

Strain the oat mixture through a nut bag and into a large bowl. Do NOT squeeze the bag too much, just a little to release milk, or alternatively allow it drain naturally for 5-10 minutes. Pour the oat milk into a bottle and refrigerate. Use within 5 days. This is a great dairy substitute in baking, hot drinks, cereal and cold drinks.  My favourite way to enjoy oat milk is as an Iced Chai Latte on warm afternoons sitting outside under the giant poinciana tree. 

If you have any questions about the milks just ask in the comments. I'm no expert, and there are loads of recipes on the internet for making these milks, but I have found these ones the simplest and best for us. 

FAMILY UPDATE:

That nasty vomiting bug is still running rampant through our family. Blossom, Charlie and my husband are the worst right now, and as Blossom's family is moving house in just five days time this has added more strain than they were already facing. God provided a miracle with a last minute rental made available to them, and we give all glory to Him! It's a smaller home with higher rent, but it's a good home in a nice area with parks and young families close by...very much a family neighbourhood. 

Ross is waiting to find out if he's being made redundant from the job he's had for fifteen years...another strain for the family. Please pray God's will be done above all. And please pray this virus dies out and our family members can recover. With everything that's happened over the past six weeks it does feel like a spiritual battle, and we're praying accordingly, but it only draws us closer to Jesus and strengthens our faith in Him, for in the world we will have trouble, but we take heart for He has overcome the world! (John 16:33)

GARDEN:

Last weekend I dug up a heap of sweet potatoes from one of the raised beds where they are abundant. Some were gifted to a neighbour, some we ate roasted with coleslaw (before hubby got sick)...

...and some were roasted for freezing. Apparently the best way to freeze sweet potato is to cook them first, and as the only way hubby will eat them is roasted, that's what I chose to do. 

The weather is lovely and very spring-like as we head back towards the hotter months of tropical North Queensland, so my roses are blooming with gusto once more!

My first year growing asters and I love them, so they'll become a regular bloom to plant here and there.

The new large raised bed which hubby built a few months back houses a subpod for composting and worms in the centre. The soil had sunk quite low after the unusual early winter rain, so I moved everything in this bed to another newer bed two weeks ago. Once a trailer load of good vegetable soil was added here, I started replanting the bed with a new rotation of vegetables and flowers to see us through spring.  

Thyme now grows in front of the subpod, with angelonia, zinnia, salvia and marigold seedlings around it.  The perennial basil at the back is flourishing like crazy after hubby pruned it back before adding the new soil. 

On one side of this bed cucumber and bean seeds have sprouted, and the lettuce seedlings between them have taken well. There's also sage planted here and there in the garden bed.

On the opposite end of the raised bed I've planted winged peas and radishes. The winged pea seeds have just pushed through the soil, but as I only planted the radish seeds yesterday they will take a few more days to sprout. 

I may add some spring onions here as well (green onions), although I already have plenty of them elsewhere in the gardens around the house...still, we use them every day so maybe more would be wise. The key thing is plant only those vegetables and herbs which can cope with our very long hot and humid months from mid-spring to mid-autumn. 

PRODUCE BAG Tutorial

If you'd like to revisit one of my old tutorials, and have a hankering to dress up your kitchen produce displays, pop over HERE and follow along to make some potato and onion bags. I have been using these for three years now, washed frequently, so it's time for me to make more - perhaps you too?

Answering a QUESTION from Maureen "Mo" in the comments last week... Does gluten free flour work in my recipes?

Mo, it all depends on the recipe. I have shared loads of gluten free recipes here on the blog over the years because we often take a break from gluten, or cater to family members who cannot tolerate it. Perhaps add 'gluten free' to the search bar on the top left of my blog? Some of them are sure to come up...but I also used to have a food blog and some of the recipes are there - you will can find it HERE

God bless you dear friends, and I am truly praying that you grow closer and closer to Jesus, that your heart rests in the peace He alone offers, and that each day in the week ahead arrives with pockets of unexpected joys to brighten even the darkest of hours. 

Hugs

Don't miss out on any Elefantz news or free patterns. 

Subscribe to my blog posts HERE and receive them direct to your email inbox.  

Or sign up HERE for my free newsletter which often has extra benefits, freebies & tutorials!