Easy Envelope Pillow Shams

I made a couple of these shams a few years ago, but have since bought another pillow...thus I needed to make another sham.  I searched my old posts to see where my tutorial was...low and behold I never made one.  So I decided to now.  I've seen a few online, but I don't like to cut or sew more than necessary and all the tutorials I saw started with three pieces.  Mine starts with one.

My pillows are 20" x 20" so I cut my fabric 21" x 50" 21" (one side) + 21" (the other side) + 8" (fold over portion)

After this I created a 1/2" hem by folding it twice over on both of the long sides

Then I sewed all the way down these on both sides

Once I did this, I made that same hem on the short ends & sewed them down

Alright, now I had a piece of fabric that was long and all hemmed.  Then I folded it in half (hotdog)

Now I unfolded one side up 10" (to 30")

Then I folded the other end down 10" (to 10")

So now I had my sham the size it needed to be with the fold over fabric centered on the back.

I don't use pins very often when I sew, but I did pin the points of intersection for two reasons.   One-so I knew where they were to keep it even on both sides and Two-so I could make sure to sew carefully over them as they were much thicker than the rest.  

Next I sewed just down those two edges of the hemmed portion, not along the folded edges.

Now, you can flip it and be done, or you can add one extra embellishment, which is what I did.  I flipped the whole thing (right sides out), ironed it and then did a quick little 1/4" hem around the entire thing.  

Now you can put your pillow in and add ribbon or leave them plain.

I added some wired ribbon I found at Jo-Ann.  I really love how they turned out.  I'm kind of obsessed with the ticking fabric (if you haven't seen my Stocking tutorial, I used the tan ticking).

I'm kinda loving how they turned out.  I love the simplicity of the ticking, but added the red ribbon for just a little more color and accent.  I love that they bring just enough red against the Christmas tree.  I love that I can use them for other holidays throughout the year.  And, I love that I got to make them.

Total Time: 1 hour

Total Cost: $23

Fabric: (2 yards with coupon, even though I have tons of extra) $15

Ribbon: $8 (didn't have a coupon)

Great-Grandma's Rolls

 Ever since I can remember, these have been at our family dinners.  My grandpa spends hours making them for us because he knows how much we love them.  They are fluffy, the perfect amount of golden, and get devoured.

A few years ago I decided to ask him for his secret recipe and see if he would let me make them with him, so I could find out all his little tricks to making the perfect dinner roll.  He was happy to help and he told me the first secret about the recipe.

For as long as I can remember we've called these "Grandpa's Rolls" because he always made them.  I just figured it was his recipe, or handed down from his family.  But it actually came from my grandma's family.  Her mother was the one that would make them.  I saw the original recipe, all marked up with my great-grandma's writing, smudges here and there, a few butter stains and bits of flour caked on.  It was magical. We started making the rolls.  It was such a special day for me.

As you know, rolls take awhile to make.  It's not a quick throw ingredients together and toss them in the oven.  They take time, they take patience, they take care.  It was so fun spending the entire day with my grandpa, talking with him about memories from when he was a kid, seeing him work with his hands, taking such care to knead the bread.  I'm so grateful I got to share this day with him, to learn from him, to learn about him.

Okay, let's get to the recipe shall we?

Here's what you'll need:
.3 eggs
.1/2 c. warm water
.2 Tbs. yeast
.2 Tbs. sugar
.3/4 c. sugar
.2 c. milk
.1/2 c. butter flavored shortening
.7-7 1/2 c. flour
.2 tsp. salt

The easiest thing I've found is to use my three Pyrex liquid measuring cups and my Bosch.

1. In a 1 c. measuring cup whisk eggs until frothy
2. In a 2 c. measuring cup combine water, yeast and 2 Tbs. sugar, let sit until foamy
3. In a 4 c. measuring cup combine remaining sugar, shortening & milk.  Microwave 3-4 minutes until shortening is mostly melted.

4. Put 4 c. flour into your mixer.

5. Add your eggs, milk & yeast and knead for 1-2 minutes.

6. Cover & let sit until dough reaches 1" from the top of your bowl

7.  Add salt 3-3/12 c. more flour and knead 3-5 more minutes.  Then remove beaters and smooth dough around bowl.

8.  Cover and let rise to the top of the bowl again

9.  Pour all the dough onto a greased countertop.  I love working with this dough.  It is not sticky, but so pliable.

10. Roll dough so it's about 1/2" thick.

11.  Cut 3-3 1/2" circles out.  Fold in half and pinch edges together.  Place on greased baking sheets (about 12-15 per sheet depending on size)

12. Cover & let rise one more time about 30-45 minutes

13.  Remove towel, bake in oven at 350 for 14 minutes, turning at 7 minutes

You're done!  Pull them out and let them cool, or be like me and start eating right away!

Seriously, these rolls are divine! I prepped ahead for Thanksgiving, and now three out of my four bags are in the freezer so I don't scarf them all before the big feast!

I hope you love these rolls as much as I do, and find joy in making them, just as I do.  Make them with your family, make them with your friends.  Make time to make memories as you do so.  It's so worth it.

Happy Thanksgiving all!

Great-Grandma's Dinner Rolls:
.3 eggs
.1/2 c. warm water
.2 Tbs. yeast
.2 Tbs. sugar
.3/4 c. sugar
.2 c. milk
.1/2 c. butter flavored shortening
.7-7 1/2 c. flour
.2 tsp. salt

Directions:
1. In a small (1 c.) bowl/glass combine eggs & whisk until frothy, set aside.
2. In another small (2 c.) bowl/glass combine water, yeast & 2 Tbs. sugar, mix & let sit until foamy
3. In a medium (4 c.) bowl/glass combine 3/4 c. sugar, milk & shortening.  Microwave 3-4 minutes or until shortening is mostly melted.
4. In a mixer pour 4 c. flour.  Add eggs, yeast & milk.  Knead 1-2 minutes.
5. Cover & let rise until dough reaches 1" from the top.
6. Add salt & 3-3 1/2 c. more flour. Knead 3-5 minutes.  Cover & let rise again to top
7. Place dough on greased counter and roll to 1/2" thick
8. Cut 3-3 1/2" circles, fold in half, pinch edges and place on greased baking sheets (12-15 per sheet)
9. Cover & let rise one more time (preheat oven to 350)
10. Bake at 350 for 7 minutes.  Rotated and bake another 7 minutes.

Sour Cream Pie Crust & Peach Pie Recipes

Alright, I figured I'd make it a little easier & just put both recipes right here for ya.

Sour Cream Pie Crust:.3 c. flour.1/4 c. sugar.2/3 tsp. salt.1/3 c. butter (room temp).1/3 c. sour cream.3 Tbs. + 1 tsp. oil.1/4-1/3 c. water
1. Combine first 3 ingredients, cut in butter2. Add sour cream & oil, knead3. Sprinkle in water & knead until dough forms4. Break into 2 medium circles, wrap in plastic wrap & chill 1 hour5. Roll dough into 2 pie crusts & fill with desired pie filling 

Fresh Peach Pie:
.5 c. peaches, peeled & sliced (I used 10 peaches that I had)
.3/4 c. sugar (I probably added 1 c.)
.1-2 Tbs. flour
.1 tsp. cinnamon
.Lemon juice from 1/2 lemon (didn't have a lemon...so I used a lime)
.2 pie crusts
.1 Tbs. butter or 1 egg, whisked
.2 tsp. sugar
.1/2 tsp. cinnamon
..
1. Combine first 5 ingredients, stir & let sit for 15 minutes
2. Place first pie crust in 9" tin, pour in peaches
3. Top with second pie crust (or do a lattice or whatever fancies you), pinch edges to seal
4. Brush butter or egg on top and sprinkle with sugar
5. Bake @ 400 for 45-50 minutes, until bubbly and crust is golden
*Check on it every so often and if the crust is starting to brown, just cover with foil (I usually cover my edges until the last 10-15 minutes).

And just for a helpful sidebar in case you're wondering... these are my go to items for baking

[Tubs: Rubbermaid]
[Rolling Pin: Sppons "N Spice]
[Measuring Cups & Recipe Holder: World Market]
[Decorative Pie Plate: The Pioneer Woman (sold at Walmart)]
[Clear Pie Plate: Target]
[Mixing Bowls: Costco]
[Butter Dish: Walmart]

Fresh Fruit Tarts For Summer

The recipe I originally had was actually for a fruit pizza.  I like to tinker around and mix things up...so I now use it for fresh fruit tarts...or in the month of July...Patriotic Pastries!  Delish!  Everywhere I take these, people ask what they are.  I don't know where the original recipe came from, if you know, help me out so I can give credit where due, but I love these things and they are so simple to make!

You'll need the following:

for the dough:
1/2 c. butter
2/3 c. sugar
1 egg
1 tsp. vanilla
1 1/4-1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tart
1/4 tsp. salt
lemon zest (from 1/2 lemon)

for the icing:
1 pkg. cream cheese, softened
2 Tbs. sugar
1-1 1/2 c. powdered sugar
Remaining lemon zest
Lemon juice (from 1 lemon)

Here's what ya do:

1.  Cream butter, sugar & half the lemon zest, add egg, vanilla, soda, cream of tartar & salt.

2.  Add flour until dough starts to form (add enough flour so it's not super sticky)

3.  Using a small cookie scoop (or melon baller), place one scoop into each spot of a muffin tin

4.  Gently press down on each ball to form a slight bowl. 

5.  Bake @ 350 for 7 minutes, let cool a couple minutes in pan before removing (they will look slightly gooey).

6.  Meanwhile, combine cream cheese, sugar, powdered sugar & remaining zest.

7.  Slowly add lemon juice until icing begins to thin (I usually chill mine while bowls are cooling)

8.  Use that same cookie scoop (or melon baller) to scoop icing onto each tart (I usually fill the scoop 2/3 full).

9.  Add patriotic fruit (blueberries, strawberries, raspberries, blackberries, etc.) or whatever fruit you want.

10. Enjoy!

(Refrigerate any leftovers)