When Quilt Gallery Shops asked eleven quilt shops to create a quilt using the Martha Washington Star block, Suzanne and Shirley came up with their Original Design, the beautiful and unique kit called Martha’s Holiday Spin.
As you know, we dearly love those Hoffman fabrics with the metallic highlights. One of the loveliest kits we’ve had using Hoffman fabric has been the Enchanted Winter kit, with its appliqued wreaths of Christmas roses.
It’s been several years, and Martha keeps putting her special spin on holiday traditions in South Georgia, using the beautiful Benartex fabric designed by Nancy Halvorsen. The pattern is still available, but ONLY ONE KIT is left. Don’t wait until Christmas – order today! OOPS! There are 12 stars in this quilt. We couldn’t find a quilt with 11.
If you love Hoffman as much as we do, you’re in luck! We have ONE KIT LEFT for Enchanted Winter. Act now, or your Enchanted Winter may turn into a sorry summer.
This recipe puts a spicy spin on frozen yeast dough. We think Martha would approve.
Cinnamon Roll Bread
- 1 loaf (16 oz.) frozen white yeast dough, thawed in the refrigerator overnight
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup chopped pecans, toasted
- 2 teaspoons ground cinnamon
- Vegetable oil spray
Let dough stand at room temperature 30 minutes. On a lightly floured surface, use a floured rolling pin to roll dough into a 10 x 12-inch rectangle. Spread butter over dough. In a small bowl, combine sugar, pecans and cinnamon. Sprinkle mixture over butter to within one inch of edges. Beginning at short edge, roll up dough jellyroll style. Pinch seam to seal and place in greased 4 1/2 x 8 1/2 loaf pan. Spray top of dough with cooking spray, cover and let rise in a warm place about 30 minutes or until almost doubled in size. Preheat oven to 350 degrees. Cut 5 slashes in top of loaf and bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes. Transfer to wire rack with waxed paper underneath. In a small bowl, combine 1 cup confectioner’s sugar, 1 1/2 tablespoons milk and 1/2 teaspoon vanilla. Drizzle icing over warm loaf and serve. Store in airtight container. Makes 1 loaf.