kids clothes, sewing

one last outfit (well, maybe)

I finally decided it was time to make a complete outfit.  Yes, I do admit that I make things just because I feel like it and then of course end up with nothing that matches in my girl’s wardrobes.  So most of the time they mix and match (quite haphazardly I might add) at their whim. 

Just a simple peasant style tunic/dress/whatever you want to call it.  Some knit striped leggings made from a dress I bought for a few bucks at old navy and a cute little corduroy belt. 

Natalie’s been into belts lately, so I thought she’d like it with this top, to make it look less like a potato sack.  The top is made with a double gauze Trefle print by Kokka that I picked up a Crafty Planet a while back.

She wore it to school – so that’s a good sign!


Rosanne’s Apple Pie Squares

Yes, I know this isn’t a food blog, but I do have a really awesome apple recipe to share with you today.  You see, I grew up in the Apple Capital of Minnesota, so I just happen to know the world’s greatest apple pie square recipe from a family friend of mine, Rosanne. 

She’s been working in the apple industry for over 30 years and knows pretty much everything there is to know about baking with apples, and everything else about apples for that matter.

One of the things I’ve learned is that the variety of apple is the thing that counts.  For this recipe I used Wealthy apples.  Now I’m not sure what kind of varieties grow in your area, but it never hurts to take a drive out to an orchard, or ask your grocer what’s the best for making pies.  There are over 2,500 varieties just in the US, just at my local orchard there are over 30! 
Enough with my rambling and on with the recipe…

Snowy Glazed Apple Pie Squares

2 1/2 cups flour

1 cup shortening
8 medium size tart apples (pared and sliced) or about 5 cups
1/2 tsp. salt
2 eggs separated
1 1/2 cups corn flakes (crushed)
1 cup sugar
1 1/2 tsp. cinnamon

Combine flour and salt in bowl.  Cut in shortening.  Beat egg yolks and add enough milk to make 2/3 cup.  Add to mixture; toss lightly.  Divide dough in half, roll one portion to fit a 9″ x 13″ pan.  Sprinkle with corn flakes.  Spread apples over flakes.  Combine sugar and cinnamon; sprinkle over apples.  Roll out remaining dough.  Place on top. Seal edges.  Beat egg whites until foamy.  Spread on crust.  Bake at 350 degrees for 1 hour.  Cool slightly.  Spread with glaze.
Combine 1 1/4 cups powdered sugar, 3 tablespoons water (or milk), and 1/2 teaspoon vanilla.

I just have to note that even if you don’t think you’re very good at making pie crusts, give this one a try, trust me, it doesn’t have to look perfect.

And here’s a list of my favorite varieties of apples: Fireside, Regent, Cortland, Haralson, and Honeygold.