I decided to make a Crown of Thorns block. Cutting strips that are 6” wide with my June Tailor Shape Cut ruler is a snap. Those strips are cut into 6” lengths, as well, yielding 6" squares. Several layers of fabric can be cut in one cutting. Using the same ruler, I also cut 2-1/2” strips each of the light and dark fabrics. One block, which finishes at 10”, takes 16 half-square triangles, 4 dark 2-1/2” squares, and 5 light 2-1/2” squares. If the quilt is only in two colors, the center strip of light and dark squares could easily be strip pieced and then cut into 2-1/2” lengths, but if you are making a scrappy quilt, it is probably best to cut the squares individually and chain-piece them.
I use a ruler that is ½” wide,
and match the center line on the ruler with the diagonal corners. Mark on both sides of the ruler to have a line to sew on.
The ruler comes in a set of three lengths, and I use it often. It's one of my favorite tools.
Sew on all four lines, making an “X” across the square.
There will be ½” between the lines both ways.
I did put two pins in the squares to hold them in place while I sewed.
The eight completed half-square triangles are shown at the right.
The Crown of Thorns layout is shown on the left, and there is an alternate layout on the right, creating a totally different look. There are many other layouts, I'm sure.
Here is the completed Crown of Thorns block, which was made very quickly using these streamlined methods, and will be a 10" finished block. I pressed the seams on each strip in alternate directions so that they nested together. I did pin the intersections, but in my hurry to finish my blog, some of the corners do not meet perfectly. This doesn't bother me... it usually is not noticed once the quilting is done. This is another lesson I've learned... don't sweat the small stuff! Most often, they really don't seem that important in the final analysis. Press your block from the right side, and trim it, if you feel it's necessary.
1 cup Sorghum flour
3 cups Cornstarch
1 cup Tapioca flour
Mix the flours well and store in a covered container or Ziploc bag.
Combine the following dry ingredients in a food processor or blender. (I think the Food Processor works best):
2 cups flour mix
1/2 teaspoon Xanthan Gum
2 Tablespoons Almond meal or Pecan Meal
1 teaspoon salt
Add the following wet ingredients to the dry ingredients. You may need to scrape down the sides a few times to blend everything well. I just zap it for a minute or two in the food processor to blend the batter well.
2 cups milk, heated to room temperature… NOT HOT
4 eggs, added to milk to warm them slightly
Remove hot muffin tins from the oven.
Spray muffin tins liberally with butter-flavored spray. I used the large muffin tins for this, so got 6 from a batch. A regular sized muffin tin would make 12 Popovers. Pour batter into muffin pans. They will be pretty full, but don’t worry… they won’t run over.
Bake for 35 to 45 minutes, depending on your oven. Popovers will puff up and look golden brown. Remove from muffin tins and let them cool on a baking rack so they don't get soggy.
They can be reheated in a 375 degree oven for 5 minutes, if you feel the need to have them warm. Can fill with chicken salad or other filling of your choice. This batch can be made in 12 large muffin tins instead of 6, and be flatter to make good sandwich buns.
Option: For Cinnamon Breakfast Buns, add ¼ cup sugar and one teaspoon of cinnamon to the dry ingredients. Make as for regular Popovers.
I neglected to take a photo of the Popovers... they look good enough to eat, however... take my word for it!