Pumpkin Tablerunner Binder .pdf
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Size: 33” X 18”
Designed by Jan Patek
Size 33” x 18”
Designed by Jan Patek
(All measurements include seam allowances)
1/4 yd for pumpkin backgrounds & dark sawtooths
Fat 1/8 or 1/8 yd of 3 for pumpkins
1/8 yd for pumpkin markings, stems and light in sawtooths
1/4 yd for outer border & sawtooths
1/4 yd for binding
Cut and piece 3 pumpkin blocks using instructions on recipe card. Make only the
pumpkin sections and remember that the entire pumpkin part is made out of the
Using Freezer Paper Applique instructions cut out pumpkin markings and stem.
Applique to pumpkins.
Sew 3 pumpkin blocks into a vertical row.
Make sixteen 3” finished half square triangles. Since you only have 5 triangle
squares of two of the color combinations you have to cut and make 1 extra in
those 2 combinations. Use triangle paper or cut nine 3 7/8” squares of light
fabric. Cut three 3 7/8 squares of the dark fabrics. Cut in half diagonally and
sew one light to one dark. Trim and press to dark. This will give you one extra
triangle square in 2 of the color combinations.
Sew 9 of the triangle squares into a horizontal row and sew to the bottom.
Cut a 27 1/2” x 3 1/2” outer border and sew to the top.
Cut a 3 1/2” x 15 1/2” outer border and sew a triangle square to the top. Sew to
the left side.
Sew 6 triangle squares in a vertical row and sew to the right side.
Cut 3, 3R
Quilt as desired & bind.
Freezer Paper Applique:
Draw on the matte side and iron shiny side to fabric (iron to the wrong side if
you need the pattern reversed). Draw your templates the exact size, do not add
seam allowances. Cut out freezer paper templates. Iron onto right side of fabric and cut out adding ¼” seam allowance. Mark around templates with colored
pencil or chalk. This line will help you know where to needle turn. I like to use
a sandpaper board to help hold the fabric in place while I’m tracing around the
shape. Peel off freezer paper.
Freezer paper appliqué templates are reusable.
Place the shapes on the background.
Pin, glue stick or baste the shapes into place on the background.
Applique in place referring to photo.
(C) Jan Patek Quilts 2011
Four Nut Maple Bars
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
2 egg whites
3/4 cup pure maple syrup
1/2 cup canola oil
1/2 cup fat free milk
1 1/2 cup toasted chopped cashews, almonds. walnuts, and/or pecans
1 cup semisweet chocolate pieces
2/3 cup of toasted pecan halves, chopped
cashews, slivered almonds and/or
1. Preheat oven to 350. Grease and lightly flour a 13x9x2 inch baking pan. In a
large bowl combine flour, baking powder and soda. In a medium bowl whisk together
egg whites, maple syrup, oil and milk. Add to the flour mixture. Stir to combine.
Stir in 1 1/2 cup of nuts and chocolate. Spread in prepared pan.
2. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean.
Cool on rack.
Spread with frosting and sprinkle with 2/3 cup nuts. Cut into bars.
Makes 24 bars
© Jan Patek Quilts, Inc. 2011
P.O. Box 257
Cameron, Mo. 64429