My favorite recipes-Meet Heidi Brincken, Colfax

Jana Mathia | Oct 28, 20100

As a girl, Heidi Brincken liked to play with scraps of fabric, making small things like dolly blankets.

“I’ve been quilting since I was little,” she said.

Now as owner of the Quilted Moose in Colfax, she is still playing with fabric.

“I really love it,” Heidi said.

Heidi moved to the area two years ago with husband Cory. Cory grew up in Pullman and now works at Whitcom. Her mother, Caren Barber, had a quilting store in Cashmere for a while and wanted to open another. Heidi talked her into opening a store with her in Colfax.

“I knew there were a lot of quilters in the area,” she said. Heidi had wanted to open a store. She also wanted to share creativity and see people’s work.

Heidi and Caren spent about six months looking for the right building, one that was the right size and one they could rent. When they found the right place, they decided to name it the Quilted Moose. Both women collect moose, Heidi explained, and they thought it would be a good name for a store.

The store opened Oct. 1, 2009.

“It’s never dull,” Heidi said. “It’s always fun.” Even when business isn’t hopping, regulars are in visiting or Heidi has her own projects to work on.

Classes have always been a part of the Quilted Moose. At first it was just Heidi teaching, but now she has a variety of teachers from the community for many handiwork topics.

“There are so many things I don’t know,” Heidi confessed. On top of quilting, classes involve purses, aprons, hand-embroidery, punch needle and—most recently—knitting. There are about three classes a week at various times, a full list of which can be found on the store’s website: http://www.myquiltedmoose.com.

Heidi is always on the lookout for more classes and hopes to expand to incorporate more and bigger classrooms. The classrooms are also utilized by local clubs, including some started at the store.

“There are all kinds of little groups that meet in the area,” she said. “It’s just amazing.”

Two of the clubs that have been started in-store are mystery quilt and stitching. There is another club in corporation with Paper Pals where they mix paper and fabric ideas.

Through the store and classes Heidi gets to meet many interesting and artistic people. She said that people are always bringing show-and-tell to the store, including current projects and antique quilts.

Heidi is always learning new techniques and how to use new tools. Occasionally she gets a question she can’t answer, but tries research to figure it out.

Due to the limited space, Heidi doesn’t get to stock everything for handiwork, but she hopes to someday have a bigger space.

Sometimes people bring in odd things like trampolines, belts and straps, and Heidi has to refer them elsewhere. She doesn’t do repairs.

“I don’t get much free time these days,” she said. That should change when Caren finally moves to the area to help with the store. For now, Heidi has Sundays off and can occasionally get some sewing done at home.

“That’s still my major love,” she said.

When she can fit it in, Heidi also likes to bake, cook and read. She also scrapbooks and makes cards on top of her regular quilting and embroidery—one project overlapping another.

“I have to have multiple things going on,” she said.

Recipes:

Mom’s Corn Casserole

1 can whole kernel corn – drained

1 can creamed corn

1 8oz carton sour cream

1 stick butter or margarine – melted

2 eggs slightly beaten

1 box Jiffy corn bread muffin mix

Mix all together and pour into greased 9x13 pan.

Bake at 350 for 30 to 45 min.

Serve warm.

Frosted Banana Bars

1/2 cup butter or margarine – softened

1 1/2 cups sugar

2 eggs

1 cup (8oz) sour cream

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 medium ripe bananas, mashed (about 1 cup)

Frosting:

1 package (8oz) cream cheese - softened

1/2 cup butter or margarine - softened

2 teaspoons vanilla extract

3 3/4 to 4 cups confectioners’ sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15 x 10 x1 baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. For the frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners’ sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Makes 3-4 dozen bars.

Pumpkin Cheesecake with Ginger Cream Topping

Crust:

3/4 cup graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup firmly packed brown sugar

1/4 cup granulated sugar

4 Tablespoons butter or margarine, melted

Filling:

1 can (16oz) pumpkin

3 eggs

1/2 cup firmly packed brown sugar

1 teaspoon vanilla

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

3 packages (8 oz each) cream cheese, softened

1/2 cup granulated sugar

1 Tablespoon all purpose flour

Topping:

1 cup whipping cream

1 cup sour cream

2 Tablespoons sugar

3 Tablespoons dark rum

1/2 teaspoon vanilla

1/4 cup minced crystallized ginger

16 pecan halves to garnish

For the crust:

Combine cracker crumbs, pecans and sugars in medium bowl until well blended, stir in melted butter. Press into the bottom and 1/2 way up the sides of a greased 9-inch spring form pan. Chill for one hour.

Preheat oven to 350 degrees

For Filling:

Beat pumpkin, eggs, brown sugar, vanilla, spices and salt in medium bowl. In a large bowl, beat cream cheese and sugar until well blended. Beat flour and pumpkin mixture into the cream cheese mixture until smooth. Pour filling into the crust and bake at 350 for 50 to 55 minutes or until center is set. Cool completely in pan.

For topping:

Chill a medium bowl and beaters from an electric mixer in freezer. In chilled bowl, whip cream, sour cream and sugar until stiff peaks form. Fold in rum, vanilla and ginger. Spread topping over cheesecake. Cover and refrigerate overnight. To serve, remove sides of pan and garnish with pecan halves.