Linda, I used to quilt all my quilts by hand, but now I machine quilt almost exclusively. This quilt I sent out to be longarm quilted by a member of my quilt guild. She did a wonderful job! I was thrilled with her work and I love my quilt. The fabrics used were 1930's reproduction prints, some authentic vintage 30's fabrics, and some plaids, checks and polka dots thrown in for a good mix. The 30's prints are what I call brighter pastels - very happy fabrics. I'm glad you like the quilt. It gives me such pleasure twice a day - when I make the bed in the morning and when I pull back the covers to go to bed at night. Teresa

joann...I don't know what they are made of...but with the kinds of fillings they have I'm wondering if you can use pizza crust dough...hand rolled into a long snake..then rolled out flat. Filled and pinch the dough around the filling. patti

@Cherryfizz, I dont have a breadmaker, but I found this answer for your consideration. You can substitute 2% liquid milk for the water in any bread machine recipe, cup for cup with no problems. Just leave out the powdered milk. You may have to adjust the dough moisture slightly with another tablespoon or two of flour (the powdered milk absorbs a little of the liquid.) You can also use buttermilk or thinned plain yogurt (thin with a little milk) as a substitute for the powdered milk. You can also use diluted or undiluted canned evaporated milk. Once again, replace the water, cup for cup, with the liquid dairy product. You can also substitute soy milk, rice milk or almond milk, or even canned coconut milk, cup for cup, for the water in the bread machine recipe. I usually use 2% liquid milk and substitute plain powdered coffee creamer for the powdered milk. But the 2% liquid milk alone, or any of the above liquids alone are fine. Make sure to use room temperature or lukewarm (not hot) liquid milk (or other liquid). Using cold liquids may cause the dough to rise more slowly (it chills the yeast), which can result in short, dense loaves. Using too hot a liquid can damage or kill the yeast, also resulting in a short, dense loaf. A liquid temperature of about 70-F to 90-F is best.

Things like this seem to happen often when you go grocery shopping while stoned and have the munchies. ;-p Anyone else have a hard time resisting Dot's pretzels? Yes, I love Dot's but limit myself to only buying them when traveling to the lake cabin. We often stop at Osceola Cheese Factory on the way down to buy cheese, jerky, and other snacks for the weekend and I seem to always leave with a bag of Dot's and a bag of fresh cheese curds. They go well together....the cheese curds put out the heat from the pretzels!