We’re so glad you’ve subscribed to our Quilting Cotton Swatch Service. Below you will find eight staff-recommended recipes that are perfect for the holidays. If you would like to print our these instructions, you can find a printable PDF version of them here.

Happy Cooking & Happy Quilting!

With love,
The TCS Crew 💙

The Recipes

Pairs with the Cotton + Steel Square up in Scout

Brussels sprouts
Salt water
Olive Oil
Balsamic vinegar
Blue cheese or parmesan cheese

This is an intuitive recipe based on the amount of brussels sprouts you want to cook. The steps ensure flavorful, caramelized brussels sprouts, but the amounts are up to you!

Preheat the oven to 450º F.

Cut each brussels sprout in half

Soak the sprouts in a bath of salt water for at least 15 minutes

Transfer the sprouts to a dry bowl and toss them with a drizzle of olive oil

Place the sprouts on a baking sheet and roast for 30-45 minutes, turning no more than 1 or 2 times while baking. They should be brown on the bottom.

Sautée the sprouts in butter, fresh chopped garlic, and balsamic vinegar on low on the stove top

To serve, sprinkle with chopped green onions, and crumbled blue cheese or shredded parmesan cheese

Pairs with with RJR Everwoods in Metallic Thyme

½ tsp ground cinnamon
½ tsp coriander
½ tsp cumin
½ tsp black pepper
½ tsp thyme
½ tsp salt
1 tsp sugar

Combine all the ingredients and rub thoroughly over raw meat of your choosing!

Pairs with the Cotton + Steel Metallic Freckles in Baby Blue

2 cups boiling water
1 cup rolled oats
2 packages dry yeast, dissolved in ⅓ cup warm water
3 tbsp oil
¼ cup dark molasses
⅔ cup brown sugar
1 egg
1 tsp salt
5-6 cups flour
¾ lb bacon, cut into ¼” strips and fried (not too crispy)
2 cups diced leeks, fried in bacon drippings until slightly brown

Pour boiling water over oats. Let cool.

After the oats have cooled, add yeast, oil, molasses, brown sugar, egg, and salt. Beat in enough of the flour to  make a soft dough. Add bacon, onion, and the remaining flour.

Knead and let rise until the dough doubles in size.

Punch the dough, and let it rise again.

Roll the dough into a long log shape and slice into 30 equal pieces. Place the pieces on a buttered pan. Let rise until they have doubled in size and resemble buns.

Bake in an oven preheated to 375º F for 18-20 minutes. Immediately after removing buns from the oven, brush with melted butter.

Pairs with the RJR Pearl Metallic in Gold & White

1 ½ cup flour
½ cup brown sugar
½ cup white sugar
½ cup cold butter (cut into bits)
½ tsp cinnamon
⅛ tsp salt
1 tsp baking soda
1 egg
½ sour milk or buttermilk (to make sour milk add 2 tsp vinegar to ½ cup of milk)
3-4 apples (amount will vary depending on the size of the apples)

In a bowl combine the sifted flour, brown sugar, white sugar, cold butter, cinnamon, and salt. Crumble with hands until soft but not greasy. Divide into half. Set aside one half.

To the other half add the baking soda, egg and buttermilk. Mix thoroughly. Pour this mixture into a well-greased 9” pie plate.

Peel and slice your apples and lay them on top of your batter. Then, cover the batter and apples with the other half of your flour mixture. Sprinkle with cinnamon and dot with butter. Bake at 325 for one hour. Let cool and enjoy!

Pairs with the Elizabeth Hartman Painbox in Grellow

2 acorn squash
2 cups cooked rainbow quinoa
2 tbsp sunflower oil
2 cups kale, loosely packed
½ cup chopped walnuts
1 cup sautéed shallot
2 cloves garlic, minced
1 tbsp tamari, to taste
2 cups chickpeas
1 cup balsamic vinegar

Preheat the oven to 400º F and set out a baking sheet with parchment paper or grease a 9×13-inch (or similar size) baking dish.

Prepare quinoa by adding quinoa and water to a medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove the lid and let cool completely (uncovered) on the stovetop.

Halve the squash lengthwise (tip to stem) by inserting your knife point into the squash and rocking toward the base. Then remove your knife, flip the squash around 180 degrees and insert the point into the same spot, but rock it toward the stem, pressing down firmly but carefully to split the squash in half.

Scoop out seeds with a spoon or ice cream scoop. Then brush with oil and sprinkle with salt. Place cut-side down on a lined baking sheet or baking pan.

Bake squash for 20 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes (sometimes more depending on the size of your squash), or until a knife easily pierces the squash (especially in thicker parts). The squash should be more tender than firm.

While the squash is baking, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer – about medium low heat – and cook for about 12-15 minutes. You’ll know it’s done when it’s reduced in volume by about half, it appears syrupy, and it has visible bubbles on the top. Set aside to cool. It will thicken as it cools.

After your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add oil or water and quinoa. Sautée on medium heat for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half of the tamari. Then remove from the skillet and set aside.

To the still hot skillet, add the chickpeas and the rest of the tamari. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and sauté for another 1-2 minutes or until kale is just wilted. Then add quinoa back to the pan and toss to coat. Set aside.

Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.

Garnish with the crispy pan-fried shallot, walnuts, and a drizzle of balsamic reduction.

Pairs with the Cotton + Steel Moxie in Mint

1 lb firm tofu, lightly pressed so as to remove some of the excess water from the tofu
1 tbsp sunflower oil
½ cup chopped mushrooms
2 cups spinach
4 cloves garlic, minced
3 tbsp chopped onion
1 cup unsweetened almond milk
3 tbsp nutritional yeast
½ tsp sea salt
¼ tsp black pepper
1 tsp dried chives or 1 tbsp fresh chives, diced
½ tsp baking powder
pinch of turmeric

Preheat the oven to 375°F. Grease a 12-cup muffin container and set aside.

Press tofu and set aside until you are ready for it.

In a pan heat the sunflower oil over medium-high heat. Add in the mushrooms, spinach, garlic, and onions, stirring to combine with the oil. Season lightly with salt and pepper to taste. Allow to cook through until the onions are translucent, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside.

In a high-powered blender, mix the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder. Blend on high until everything is completely smooth and there are no lumps. If desired, blend twice to ensure a smooth texture.

Stir in with a wooden spoon all of the cooked ingredients from the pan, plus the chives to combine. Taste to decide if you want any more nutritional yeast or sea salt.

Spoon the mixture into the greased muffin cups, trying to get an even amount of toppings in each. Top each cup with remaining mushrooms.

Bake for 35 minutes or until a toothpick stuck in the middle comes out mostly clean. Remove from the oven and allow to rest for 5 minutes on the counter in the pan. Then, loosen edges with a knife and remove onto a wire rack, to cool completely.

Pairs with the Dear Stella Fromage in White

8 oz. cream cheese, softened
8 oz. blue cheese, softened (Fred prefers Danish Blue)
3 cloves garlic, minced
4 ramekins

Mash cheese together in a medium bowl (If you’re a bit leary of blue cheese, try a 1-part blue cheese to 2-part cream cheese,  or a 1-part blue cheese to 3-part cream cheese ratio to start).

Stir in garlic until well combined.

Fill ramekins with mixture, cover with plastic wrap, and refrigerate until ready to serve.

Pairs with the Sampou Chalk & Charcoal in Cardinal

1 lb fresh cranberries (can use frozen, but they must be thawed first)
2 oranges
2+ cups white sugar (to taste)

In the food processor, pulse small batches of cranberries until relish consistency is reached, place in a large bowl to the side. I like to leave some variety in texture. If you enjoy a tart cranberry burst, leave some in bigger chunks!

Chop oranges into smile-worthy wedges. One orange worth at a time, pulse the wedges – rind included – until a relish consistency is reached. Usually there will be a few stubborn pieces so just pull those out if you want.

Mix all the relish goodness together. Stir in two cups of sugar. Cover and refrigerate overnight. Taste your creation. Add more sugar to taste. Serve.

This tastes best after 2-4 days. Keeps for a good while. Convince yourself this is a healthy side dish even though the amount of sugar says otherwise. You can put as little or as much sugar in as you want.