NOTICE–ORDER DELAYS–NOTICE

Dear Amelia’s Aprons customers. Due to the recent flooding in the middle TN area, We are currently without power or water and are unable to sew or process orders. (we were able to get out to a neighboring town to send this message. ) Orders placed on or after Friday May 30th will be delayed!! All orders will be filled on a first in first out basis. We apologize for the inconvienance that this may cause. Please be patient with us as we wait for these servises to be restored. Our phone lines are patchy at best, but if you need to cancell an order you may call and leave us a message. 615-429-8355. We will send refunds as we have access to the internet.

Thank you again for your patience,

Blessings

Lorrie Mathews, owner

If you live in the Holland area, here is an event that you may want to check out. I had the great pleasure of visiting Holland about 13 years ago now, it is a beautiful country. I was sad to have missed the tulip season, but we enjoyed our stay non the less.

The Holland Sentinel
Posted Apr 07, 2010 @ 02:23 PM
Holland, MI — “Apron Strings,” the new gallery show which just opened at the Dekker Huis Museum in Zeeland features, what else — aprons.
“Apron Strings” will run all summer.
The museum is located at 37 E. Main Ave. in downtown Zeeland and is open 10 a.m. to 6 p.m. Thursdays, and 10 a.m. to 2 p.m. Saturdays. Admission is free and donations are accepted.

Here is part of the “grandma’s Apron” poem that has been circulating around. It was part of this original post, but just did not make since to have it stuck in the middle.

“The principle use of Grandma’s apron was to protect the dress underneath, because she had only a few. It dried children’s tears, wiped dirty ears as well as runny noses. It carried eggs from the coop, vegetables from the garden and apples fallen from the tree. When dinner was ready Grandma waved her apron from the porch to summon men folk from the field. “

Inspired by women of our local Amish community, this apron was created to mimic
the Amish style. It’s full design makes it a joy to wear. No straps to tie or
pull on your neck. Apron has an open back to allow for easy over the head adornment.
One size fits most. Pictured here in a child size created in muslin. Also available
in Cotton broadcloth, for adults, juniors, children and dolls. To purchase this
apron please visit our "Amish Aprons" page here.

 To view other apron styles that are available vist our products page
here. 

The bib style apron has been created in the spirit of the 1950′s and features
4 wide trimmed pockets across the bottom. Made with cotton gingham, this apron
is light weight but durable. Available in several colors and sizes. To purchase
this apron please visit our "Bib Apron" page
here.

 To view other apron styles that are available vist our products page
here.

The Edwardian Apron was inspired by a beautiful circa 1910-1912 pattern. Created
by Jeannie Chancey of sensibility.com

We have created these aprons with Mrs. Chancey’s permission and offer it to
you in a light weight natural muslin fabric and a soft cotton broadcloth that
is sure to blend with any attire. The full bodice design of the Edwardian apron
keeps more of your clothing protected, whether you are in the kitchen or on
the farm. This apron features 2 nice sized pockets and a fitted bodice for a
feminine yet functional design. To purchase this apron please visit our "Edwardian
apron" page here.

To view other apron styles that are available vist our products page
here.

The regency style apron was inspired by the Jane Austin film,"Since and
Sinsibility". A very popular empire waist apron from the early 1800′s.
Is perfect for the kitchen or garden. The light weight design makes this apron
a joy to wear. Pictured here in the short style 24" from the high waist
line. Reaches to the top of the knee on an average woman. Long style is 36"
from the high waist line. Available in cotton broadcloth and muslin. To purchase
this apron style please visit our "Regency Apron" page here.

To view other apron styles that are available vist our products page
here.  

Back view

We have taken the basic kitchen apron and created it in fun and feminine fabrics
to bring some festivity back into the life of the homemaker. We are always adding
new fabric designs and one of a kind aprons to the "Kitchen Apron"
category, so check back often to see what we have added. These kitchen aprons
are standard in size and fit most women, feature two front pockets and over
the head adornment straps. To purchase one of these aprons please visit our
"Kitchen Apron" page here.

To view other apron styles that are available visit our products page
here.  

Amelia’s Aprons has created a special line of apron patterns for the beginner
and novice seamstress. Our patterns include pieces for adult aprons, child aprons
and doll aprons. All pattern pieces are adjustable to fit almost any size person.
These sew easy pattern designs were created by Amelia’ Aprons. Patterns make
great gifts for birthdays and holidays so visit our pattern
page and pick up yours today.

To view apron styles that are available visit our products page
here. 

The frilly ruffles and curves apron style was created to bring back a feel
of the mid 1900′s when women enjoyed being in the kitchen and baking yummy treats
for their families. This apron features a ruffle that wraps all the way around
the front and up the sides. Available in several different fabrics and sizes.
We are always looking for ways to improve this apron and have just recently
starting creating them completely reversable. New spring fabrics will be coming
soon. To purchase this apron style please visit our "Ruffles and Curves"
apron page here.
To view other apron styles that are available vist our products page
here.

The pattern for this apron is also available in our store
here.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

I have made these donuts many times. They are great!!

Dunkin Doughnuts
1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface.
Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and
let rise on floured baking sheets until double, 30−40 minutes. Heat
vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on
each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts

 By Lorrie Mathews Mar 31, 2006 -

 Aprons have been a part of our culture for hundreds of years. If you take a look back in history, you will see that aprons were used for many practical purposes and were worn by both men and woman. They were worn by blacksmiths, farmers, shopkeepers, and millers and used in daily chores like gathering eggs, working in the garden, cooking and cleaning. The main function of the apron was to protect the clothing and keep trade tools handy. Whatever you were doing on the farm or in your profession, the apron extended the number of days that an outfit could be worn before washing and extended the life of the clothing underneath. Most aprons were long and made of durable fabrics; some were even made of wool to protect women from burning when cooking over an open hearth. As the years progressed, apron styles began to change to meet the needs of the wearer. With the end of World War II came a boom of home entertainment and dinner parties. It was the “Leave it to Beaver” era, and moms were in the kitchen. Homemade pies and breads awaited hungry children almost every afternoon, and mom enjoyed her daily task of home management. The apron then took on a new look. It was no longer worn for just practical purposes; it was now worn for style. Aprons were soon known as the symbol of the homemaker, and every mother and hostess had one, if not several. There were hundreds of styles and colors, and most moms had fancy, decorative aprons to match outfits for special occasions. Then, almost overnight, the apron was gone. Not quite without a trace, but gone as far as the fashion industry was concerned. I have heard the apron called an icon of the past, so where did it go? With the dawn of the women’s liberation movement, more and more jobs became available to women, and women slowly began to leave their homes. There was no longer a need for feminine fashion statements that had such close ties to the home and hearth. There was no time to bake or entertain–no time at home to do many of the things women once enjoyed doing. Many of the homemaking skills like cooking, baking, sewing, and even cleaning were looked upon as drudgery. We hired maids, cooks, and childcare professionals to do our jobs for us, and the skills of the home manager were all but lost. Our young maidens no longer had moms at home to teach them how to be homemakers, so they, in turn, went off to work, too. You could say, “We’ve come a long way baby”, but I think we have been traveling in the wrong direction. However, I do not despair, for I see a change in the tides. There is hope on the horizon, because the apron is back! I know the apron by itself cannot help women reclaim their home and once again embrace motherhood. But, statistics show that sales of aprons are on the increase. If more women are buying aprons, that means more women are once again embracing God’s design and returning to the home–returning to raise their children, cook the meals, clean the house, be helpers to their husbands and managers of their homes, therefore having a need for functional, feminine aprons.

Once again I find myself at the starting line with the whole blog thing. I guess there is something to be said for new beginnings. Please bear with us as we begin to add content back to our site. We will be posting some great recipies and product discriptions soon.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

P.F. Chang’s Lettuce Wraps
8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce “cups”
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional
2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Break cooked cellophane noodles into small pieces, and
cover bottom of serving dish with them. Then pour chicken mixture on top of
noodles. Spoon into lettuce leaf and roll.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

Olive Garden Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

Macaroni Grill Foccacia Bread
1 Tablespoon Dry yeast
1 Teaspoon Canola oil
1 Tablespoon Sugar
Nonstick cooking spray
1 Cup Warm water
2 Tablespoon Margarine
2 1/2 Cup White flour
1/4 Cup Fresh rosemary; chopped − (or 2 tbsps dried)
1 Teaspoon Salt
Place yeast, sugar and water in a large bowl or food processor and allow the
mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10
min or process in food processor for 15 sec until smooth and elastic; add
flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let
dough rise in a warm place for 1 hr, until doubled.
Punch down dough and divide in half. Let the dough rest for a few minutes.
Coat 2 9−in square cake pans with nonstick spray.
Press dough into pans. Melt margarine. Brush margarine over the tops of the
loaves. Sprinkle rosemary over the loaves and lightly press into the
surface. Let the loaves rise again until doubled, about 45 min.
Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 −
25 min, until lightly browned.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

Lawry’s Taco Seasoning
1 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
Combine all of the ingredients in a small bowl. To prepare the meat filling
for the tacos as described on the original package instructions: “In large
skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices &
seasonings and 2/3 cup water; mix thoroughly. Bring to a boil: reduce heat
to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon
meat filling into warmed taco shells or tortillas. Top with shredded
lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired. Makes meat filling for 12 tacos (about 3 tablespoons
each).

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

Jalapeno Poppers
6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2″ thick)
flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated
Place peppers in a bowl and add scalding water to cover. Let stand
30 minutes to 1 hour until softened. Leave stems on and slit down
one side removing and discarding all the seeds.
Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil.
Beat the egg yolks until thick and lemon colored. Beat the whites
until they stand in peaks. Fold the yolks into the whites and dip
each pepper in the egg mixture until well coated.
Fry at once in hot oil turning once and spooning oil over the
uncooked places. Cook until golden brown.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

I have not tried this recipe yet, but these are my fav. girl scout cookie. Be sure to let me know if you try them.

Girl Scout Mint Cookies
1 box Devil’s Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton’s Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

This is one of my favorite things to eat.

General Tsao’s Chicken
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp. minced garlic
1+1/2 tsp. minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2
cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces
are coated evenly. Add a little vegetable oil to help separate
chicken pieces. Divide chicken into small quantities and deep−fry
at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add
onions and peppers and stir−fry briefly. Stir sauce and add to
wok. Place chicken in sauce and cook until sauce thickens.