Two Hearts 14 x 18 placemat Materials needed These requirements are for non-directional prints. Background & Hearts-Dark pink:19 x 24" Binding & Heart Background- Light Pink: 6 x 42" and 9 x 10" Ribbon-Medium Pink: 4 x 20" Backing: 20 x 16" Batting: 20 x 16" Lite Steam-a-Seam 2 fusible adhesive: three 9 x 12" sheets Sulky Tear-Easy stabilizer: one 18 x 14" Additional supplies and tools - I used coordinating Sulky 40wt rayon thread for quilting and satin stitching. - You ll also need an iron, fabric and paper scissors, and a fine point marker for tracing the templates. Sulky is a registered trademark of Sulky of America. patricklose@gmail.com Please visit PatrickLose.com and PatrickLose.blogspot.com
Instructions Two Hearts 14 x 18 placemat Look for a machine embroidery applique design available at www.patricklose.com under Party with Patrick embroideries. It can t be used to make this project but is perfect for making matching napkins, etc. 1. Refer to the cutting and heart appliqué 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 appliqué fabrics and fuse in place according to manufacturer s instructions. 5. Neatly cut the appliqués from the fabrics on the traced template lines. 6. Transfer the dashed stitching lines to the right side of the heart fabric and placement lines on other appliqué pieces with a non-permanent pen or pencil, if desired. You can use a light table or daylit window. 7. Peel the paper backing from the appliqués and arrange them on the background piece. It s helpful to use a straight-edge to align the ribbon appliqués. Fuse appliqués into place. 8. Place the Sulky Tear-Easy stabilizer behind the appliqué sections and satin stitch the raw edges of the appliqués, using Sulky Premium 40 wt rayon thread. 9. Sandwich batting between top and backing with wrong sides of fabrics against batting. 10. Quilt as desired. I used a straight stitch, in matching thread, around each appliqué satin stitching and next to binding. I quilted the piece using a fairly dense stippling/meander stitch except in the heart area, which I left unquilted. 11. Bind as usual, using the 2¼ strips cut from the binding fabric. Copyright 2012 All Rights Reserved Visit www.patricklose.com
Two Hearts 14 x 18 placemat Cutting 1. From the dark pink background fabric, cut one 18 x 14 rectangle 2. From the light pink binding fabric, cut two 2¼ x 42 strips The remaining fabrics will be used for appliqués and backing. Trace Line Stitching Line Trace and cut one of each appliqué template. Copyright 2012 All appliqués are printed in reverse for fusing onto the wrong sides of your appliqué fabrics. Dashed lines indicate placement or overlap of appliqués, or a stitching line. All Rights Reserved
Trace Line Placement Line top and bottom ribbons Trace and cut 2 left side ribbon Trace and cut 1 Copyright 2012 All Rights Reserved right side ribbon Trace and cut 1
left side of hearts background Trace Line Placement Line Registration Mark Before tracing, cut from paper and join with right side, matching registration circles. Copyright 2012 All Rights Reserved
right side of hearts background Copyright 2012 All Rights Reserved Before tracing, cut from paper and join with left side, matching registration circles. Trace Line Placement Line Registration Mark
White Chocolate Raspberry Cheesecake INGREDIENTS 1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1-10 oz package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 3-8 oz packages cream cheese, softened 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract Approximately 16 servings 1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. 2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. 3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. 4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. 5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. Artwork 2012 Patrick Lose Ultimate Chocolate Dessert INGREDIENTS 4 ounces bittersweet chocolate, chopped 1/2 teaspoon instant coffee 1 pinch salt 1 cup heavy cream 3 tablespoons white sugar 1/2 teaspoon vanilla extract Makes 4 servings Recipe courtesy allrecipes.com 1. Stir chocolate, instant coffee, and salt together in a medium bowl. 2. Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer. 3. Pour hot cream mixture over the chocolate mixture; let sit for 1 minute. 4. Whisk the chocolate and cream mixture for 1-2 minutes until combined. 5. Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours. 6. Serve topped with grated chocolate or add lightly whipped cream and dust with cocoa. Artwork 2012 Patrick Lose
Artwork 2012 Patrick Lose Artwork 2012 Patrick Lose