Clubs at Delphine's
Consider joining one of our Clubs for one day or come on a regular basis, all are welcome. You can bring your own lunch, or treat yourself to a lunch from one of the restaurants within walking distance.
Just Sew With Us
Mondays - November 5, 12, 19, 26
Whether you are a beginner or an accomplished quilt maker, working by hand or by machine, you are welcome. to bring your projects and sew with us.
Thursday, November 8
This group meets on the 2nd Thursday of each month. They work on lap quilts of no particular theme that are donated to veterans through the Otsego County Veterans Affairs Office. We have fabrics and batting to use or you can bring your own. Volunteers who want to work from home are welcome and can be supplied with kits.
Quilts of Valor Club
Thursday, November 15
New members are always welcome to this patriotic group of quilters! This group meets on the 3rd Thursday of each month to work on quilts that are donated to veterans and current servicemen. So far, forty-plus quilts have been given away! All fabrics, patterns and battings are provided by Delphine’s and donations.
The Sew Musical Row x Row Experience 2018 is no longer in its hibernation period and we are selling our kits and pattern on-line. Delphine's block is titled "Quilting Makes My Heart Sing" and the fabric kits are priced at $15.99, and $17.49 (includes binding).
Jelly Roll Rug
Saturday, November 10 - 10:30 to 3pm
Wednesday, November 14 - 10:30 to 3pm
Cost is $10.00
This rug is all machine sewn; no braiding or crocheting. Make it from a 42 piece 2-1/2 inch strip roll set or use up your scraps. Sign up for this class at a great price and learn all Delphine's tips to make a flat and beautiful rug.
Fabric Ornaments Class
Wednesday, November 28 - 10:30am to 2:30pm
Have you seen the fabric ornaments that hang above the main cutting area of the shop? They were created using fabric medallions by Paula Nadelstern for Benartex fabrics, styrofoam balls, pins, beads and sequins. Whether you want to make them as Christmas gifts or to hang year-round in your sewing room, join us for this no sew project.
Cost is only $10.00 for the class and Delphine's carries the fabric and all of the
other supplies needed for this project as well. One stop shopping!
BLOCK OF THE MONTH Programs
Prices are per month (shipping is extra) for the duration of the program. After the initial deposit of the last month's payment, your card will not be charged until the middle of each month when we process the packages for that month.
8 tablespoons (1 stick) salted butter, plus more for pan
1/4 teaspoon ground allspice
1 1/2 pounds Granny Smith apples (tart), peeled, cored and cut into ¼-inch slices
1 pound Braeburn or Golden Delicious apples (sweet), peeled, cored and cut into ¼-inch slices
12 tablespoons white sugar, divided
1/2 teaspoon kosher salt
2 tablespoons brandy or Calvados
2/3 cup all-purpose flour, plus more for pan
1 teaspoon baking powder
2 large eggs
2 teaspoons vanilla extract
Heat the oven to 375 degrees with a rack in the middle position. Coat a 9 in. spring-form pan with butter, dust evenly with flour, the tap out the excess. In a 12 in. skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, about 1 to 3 minutes. Pour into a small heat-proof bowl without scraping out the skillet. Stir the allspice into the butter and set aside.
Add all the apples, 2 Tbsp. of the sugar and the salt to the still-hot skillet and set over medium-high heat. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes. Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
In a small bowl, whisk together the eggs, vanilla and 9 Tbsp, of the remaining sugar. Gradually whisk in the browned butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 Tbsp, sugar.
Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.