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Embroider RedWork "Beets" on a Red Striped Tea Towel.

Bright red "Beets" in RedWork to brighten your kitchen.  One of a series of 12 Fruits & Veggie FREEBIE designs for the year.  Collect all 12 designs, one each month in 2012, and decorate your home.

Just print out the design and get stitching - it's FREE to printAs always for your convenience, we have the Red Towel PLUS all the #8 Perle cotton you need to stitch your design.  Have a good time!

To trace your design directly on your machine washed and dried tea towel use a Red Pigma Marker.

If you DO NOT like to trace, use Sticky Fabri-Solvy.  Print your design on the Sticky Fabri-Solvy.  Pull the printed film off the paper and finger press it onto the towel.  Add your hoop and get stitching in just minutes - super stuff!  Dissolve the film in a generous amount of warm water when embroidery is competed. 

I used the Sticky Fabri-Solvy to stitch the design and was so pleased at how quickly my towel design was ready to stitch!  See a photo of the designs printed on the Sticky Fabri-Solvy and another photo of the so easy dissolving of the Fabri-Solvy film.

Stitched on a colorful red striped Dunroven House all cotton tea towels, 20" x 28".

The "Beets" are embroidered with Presencia 1915 Turkey Red #8 Perle Cotton using a 7" Morgan No-Slip Hoop.

Chocolate-Beet Layer Cake
by Jeanne Kelley and baked by Brenda Ferrario!
Fine Cooking Magazine Oct/Nov 2011 issue

For The Cake

2 medium beet, trimmed
1/2 Tbs. vegetable oil
6 oz. (3/4 cup) unsalted butter softened; more for the pans
9 oz. (2 cups) unbleached all-purpose flour; more for the pans
2 oz. (2/3 cup) natural cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1 3/4 cups granulated sugar
2 large eggs at room temperature
1 tsp. pure vanilla extract
1 1/4 cup hot water

For the Frosting

5 oz. (10 Tbs.) unsalted butter
1 cup granulated sugar
2 1/4 oz. (3/4 cup) natural cocoa Powder
3/4 cup heavy cream
1 tsp. instant espresso powder ( we used regular instant coffee too)
1 tsp. pure vanilla extract
1/2 tsp. kosher salt

Prepare the Beets

Position a rack in the center of the oven and heat the oven to 375.
Put the beets on a piece of foil large enough to wrap them.
Drizzle with the vegetable oil and turn to coat well.
Enclose the beets in the foil and roast until tender when pierced with a paring knife - about 1 hour.
(You can also steam your beets until tender.)
Let cool.

Make the Cake

Reduce the oven temperature to 350.
Coat two 9" round cake pans generously with softened butter.
Line the bottom of the pans with parchment and coat with parchment with butter.
Dust the pans with flour, tapping out any excess.

Peel and finely grate enough of the beets to yield 3/4 cup.
Sift the flour, cocoa powder, baking soda and salt into a medium bowl.

Using a stand mixer or an electric hand mixer, beat the butter and sugar on medium-low speed until fluffy, about 3 minutes.
Beat in the eggs, one at a time.
Mix in the grated beets and the vanilla.
Reduce the speed to low and carefully add half of the flour mixture; mix until fully incorporated.
Add 1-1/4 cups hot water and the remaining flour mixture, return to mediu,-low speed and mix until smooth, about 2 minutes.
Divide the batter evenly between the prepared pans , smoothing the tops.

Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes.
Cool the cakes in their pans on a rack for 10 minutes.
Turn out the cakes onto racks and peel off the parchment.
Let the cakes cool completely.

Make the Frosting

Melt the butter in a 3 quart saucepan over medium heat.
Add the sugar and cocoa powder and mix until combined.
Stir in the cream, espresso powder, vanilla and salt.
Bring the mixture to a simmer and cook, stirring constantly, until smooth.
pour the mixture into a bowl and cool slightly.
Refrigerate, stirring every 10 minutes, until soft peaks form and the frosting is completely cool, about 1 hour.

Assemble the Cake

Place on of the cakes on a cake plate and spread a generous 1/2 cup frosting evenly over the top.
Top with the second cake layer and spread a generous 1/2 cup frosting over it.
Frost the sides with the remaining frosting.

 How to Download:

Please add the Downloadable Design – including any Free Downloadable Designs – to your cart and checkout.  After checkout, you will receive two emails, the first confirming your order and the second with your Downloadable Designs marked with a Blue Download.  Click on the blue “Download” hyperlink to retrieve your patterns.,  You can then save or print using your computer.

BONUS:  If you are a registered customer, the Designs will also be available in your Account under “My Downloadables”.

Bright red "Beets" in RedWork to brighten your kitchen.  One of a series of 12 Fruits & Veggie FREEBIE designs for the year.  Collect all 12 designs, one each month in 2012, and decorate your home.

Just print out the design and get stitching - it's FREE to printAs always for your convenience, we have the Red Towel PLUS all the #8 Perle cotton you need to stitch your design.  Have a good time!

To trace your design directly on your machine washed and dried tea towel use a Red Pigma Marker.

If you DO NOT like to trace, use Sticky Fabri-Solvy.  Print your design on the Sticky Fabri-Solvy.  Pull the printed film off the paper and finger press it onto the towel.  Add your hoop and get stitching in just minutes - super stuff!  Dissolve the film in a generous amount of warm water when embroidery is competed. 

I used the Sticky Fabri-Solvy to stitch the design and was so pleased at how quickly my towel design was ready to stitch!  See a photo of the designs printed on the Sticky Fabri-Solvy and another photo of the so easy dissolving of the Fabri-Solvy film.

Stitched on a colorful red striped Dunroven House all cotton tea towels, 20" x 28".

The "Beets" are embroidered with Presencia 1915 Turkey Red #8 Perle Cotton using a 7" Morgan No-Slip Hoop.

Chocolate-Beet Layer Cake
by Jeanne Kelley and baked by Brenda Ferrario!
Fine Cooking Magazine Oct/Nov 2011 issue

For The Cake

2 medium beet, trimmed
1/2 Tbs. vegetable oil
6 oz. (3/4 cup) unsalted butter softened; more for the pans
9 oz. (2 cups) unbleached all-purpose flour; more for the pans
2 oz. (2/3 cup) natural cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1 3/4 cups granulated sugar
2 large eggs at room temperature
1 tsp. pure vanilla extract
1 1/4 cup hot water

For the Frosting

5 oz. (10 Tbs.) unsalted butter
1 cup granulated sugar
2 1/4 oz. (3/4 cup) natural cocoa Powder
3/4 cup heavy cream
1 tsp. instant espresso powder ( we used regular instant coffee too)
1 tsp. pure vanilla extract
1/2 tsp. kosher salt

Prepare the Beets

Position a rack in the center of the oven and heat the oven to 375.
Put the beets on a piece of foil large enough to wrap them.
Drizzle with the vegetable oil and turn to coat well.
Enclose the beets in the foil and roast until tender when pierced with a paring knife - about 1 hour.
(You can also steam your beets until tender.)
Let cool.

Make the Cake

Reduce the oven temperature to 350.
Coat two 9" round cake pans generously with softened butter.
Line the bottom of the pans with parchment and coat with parchment with butter.
Dust the pans with flour, tapping out any excess.

Peel and finely grate enough of the beets to yield 3/4 cup.
Sift the flour, cocoa powder, baking soda and salt into a medium bowl.

Using a stand mixer or an electric hand mixer, beat the butter and sugar on medium-low speed until fluffy, about 3 minutes.
Beat in the eggs, one at a time.
Mix in the grated beets and the vanilla.
Reduce the speed to low and carefully add half of the flour mixture; mix until fully incorporated.
Add 1-1/4 cups hot water and the remaining flour mixture, return to mediu,-low speed and mix until smooth, about 2 minutes.
Divide the batter evenly between the prepared pans , smoothing the tops.

Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes.
Cool the cakes in their pans on a rack for 10 minutes.
Turn out the cakes onto racks and peel off the parchment.
Let the cakes cool completely.

Make the Frosting

Melt the butter in a 3 quart saucepan over medium heat.
Add the sugar and cocoa powder and mix until combined.
Stir in the cream, espresso powder, vanilla and salt.
Bring the mixture to a simmer and cook, stirring constantly, until smooth.
pour the mixture into a bowl and cool slightly.
Refrigerate, stirring every 10 minutes, until soft peaks form and the frosting is completely cool, about 1 hour.

Assemble the Cake

Place on of the cakes on a cake plate and spread a generous 1/2 cup frosting evenly over the top.
Top with the second cake layer and spread a generous 1/2 cup frosting over it.
Frost the sides with the remaining frosting.

 How to Download:

Please add the Downloadable Design – including any Free Downloadable Designs – to your cart and checkout.  After checkout, you will receive two emails, the first confirming your order and the second with your Downloadable Designs marked with a Blue Download.  Click on the blue “Download” hyperlink to retrieve your patterns.,  You can then save or print using your computer.

BONUS:  If you are a registered customer, the Designs will also be available in your Account under “My Downloadables”.

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Freebie - Fruit & Veggie Towels - Beets Convenient Tea Towel & Perle Cotton Packet
Info

We have a handy packet of a Red Tea Towel plus ALL the Perle Cotton needed to embroider your FREE RedWork design.

SKU: 583-Kit
$6.00
Freebie - Fruit & Veggie Towels - Beets Free Downloadable Design
Info
SKU: 583-Downloadable Design
$0.00
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