More About Scott Hansen

After Scott designed his first quilt at age 14, he did more typical teenage activities like learning to drive, working, college and figuring out how to talk to girls. He found the girl of his dreams after college and has been married to his wife, Linda, also an artist, for over 29 years. They settled down in the countryside northeast of Seattle…..

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Washington and raised three kids and numerous chickens, ducks, cats and one dog. Scott kept planting trees as well — just slightly faster than the local deer were able to mow them down as he has always loved the forests in the area.

This picture lives on my bulletin board – taken years ago when the family was on vacation at Disneyland. Of course those kids are now in their 20’s and all grown up.

Scott was featured in the May/June 2018 issue of Quiltmania – I opened my magazine and just screamed! I made sure Reed saw the article, too.

Whenever Scott teaches or is interviewed he thanks Country Threads which is such an honor. He was teaching in Alaska when he was able to join in a mystery that was also taking place. He did it in what he calls his Country Threads colors! Ha! I love it, too!

We are happy to call Scott “Friend”. I hope you can find his new batiks and if not go to Northcott online where I’m sure you’ll find a list of retailers who are carrying it.

I hope to show you my quilt using the batiks with plaids.


P.S. does anyone make baked custard? My recipe says 1hour at 300 but mine seems to take 90 minutes at 350 before the knife comes out clean. I love custard, always have eggs but I just don’t know how to bake it and I can’t ask Mom. Can anyone help ?

26 thoughts on “More About Scott Hansen

  1. Noël

    Mary, have you ever watched Good Eats with Alton Brown? He explains the science behind recipes and did one on custard. I looked it up and it was titled “Man with a Flan”. You can watch it on YouTube if you’re interested. 🙂

  2. Lois Palmisano





  3. Kathy in western NY

    I have been away for a few days “unplugged” so have really enjoyed this morning reading these posts on your past with Scott! What a wonderful trip down memory quilting lane we all love to cherish as life moves fast and faster. I use to say in my 40+ years of quilting I had no draw to buying batiks but that all changed couple years back when I discovered it’s ease for appliqué. Now I am intrigued by Scott’s new line for its vintage appeal to me.

  4. Ann Barlament

    My grandma used to make custard with just 6 ingredients: eggs, sugar, salt, vanilla, milk and nutmeg

    She put it in Ramekins and then in a cake pan with water.

    All I remember is her whisking it forever, while the scalded milk mixed in. She said scalding made it smoother.

  5. elizabeth a hinze

    Have you check the temperature of your oven?
    I just read a cute book with recipes
    “A Homemade Life” Molly Wizenberg
    You need to have it on the list..
    anyway she said you need to know if your oven cooks at the right temperature
    : ) !

  6. Lori

    Not sure how long to bake custard, but my baking has gotten much better since I started using a thermometer, Thermoworks is the best.

  7. Diane in Central Ohio

    I will share these recipes with my friend who loves custard; it gives me the chills–lol. Is the Quiltmania magazine still available at Joann’s or someplace? I’d like to read the article. Thanks, Mary.

  8. Kate

    I love to hear stories of men and quilting. My friend Arzella always had her husband cut out her quilt pieces. He always cut with such precision… haha
    The custard sounds wonderful. I haven’t made it in years so have to try again..

  9. Kim LeMere

    I have always scaled my milk when I make baked custard. I think it makes the custard more creamy and it cooks quicker. I bake mine at 350 for 45 minutes or until the custard reaches 180 degrees. The center is always jiggly but it will continue to cook while cooling. I also put saran wrap on the top and keep in the refrigerator, it prevents a skin from forming.
    The size and shape of your custard baking dish could have something to do with how long you need to bake, I put mine in individual cups and use the hot water bath in the oven. I would think that a large pan would take longer to cook it to 180 degrees,

  10. Cindy Yoakum

    Mary – what is the name of the quilt shown in creams, tans and light browns? I just love it!
    Cindy in northern Illinois

    1. CountryThreads Post author

      Cindy Yoakum – are you referring to Scott’s mystery quilt that he made in Country Threads colors? I have no idea – maybe Scott will tell us. Remember when I taught you to draft a pattern? You could do that with this block.

  11. Norma Gebhardt

    Maybe this is not the baked custard you want, but it is so easy and makes a small amount.(only two people in my houshold)
    1/4 c unsalted butter
    3/4c milk (I have used two percent)
    3 lg. eggs
    1/3 c sugar
    1/2 c flour
    1/4 t salt
    1/2 t. vanilla
    2 c. fruit or less. Can make without fruit, but delicious with blueberries or raspberries Heat oven to 400 and melt butter in 8 in pie dish. Combine everythng in blender and process 30 sec or so. Por melted butter from piedish into blender and process 30 more seconds. If using fruit divide it up in dish. Pour batter over it. Bake 20 to 25 min. Sprinkle 1 t. sugar on top. Original recipe had 1/2 c. sugar and 1T. for the top. This is so easy and so good. I think it is a Martha Stewart recipe.

    1. Betty Klosterman

      One of our quilting ladies makes this but I think she uses Bisquick. Right now I can’t find her recipe, but it is absolutely delicious. She mixes it, pours it into the baking pie dish and it is done baking when she is ready to leave for Quilting. I don’t remember if she has to have water in the oven. As for “Mom’s” receipe for custard, I don’t remember scalding the milk, but it has a pan of water in the oven while baking.

  12. Lisa in Eastern Washington state (formerly of northeast of Seattle, too!)

    Mary, are you remembering to scald the milk first? That’s what makes the baking time difference, hence why the recipes made with canned milk always cook faster. I know what you mean about asking Mom, I think of that all the time. Mine has been gone almost 20 years and I still wish I could make a phone call to heaven and talk to her and Dad. I guess I’ll just have to wait….On the subject of Scott, I think he lives in Snohomish, WA or there abouts. I bought the first pattern I saw of his at Quilting Mayhem in Snohomish.

    1. CountryThreads Post author

      Lisa – gosh, my recipe gives no suggestion of scalding the milk – just beat with sugar and eggs til light lemon color and slowly add the milk. Mom would know-sigh—-

  13. Launa

    I use regular canned milk in baked custard…I bake the custard in Pyrex casserole bowl in a larger pan in the oven and then add water to the pan..bake @ 350 about 50 minutes…it continues to bake while cooling.
    Should bake some today as it’s SNOWING good up here now!

    1. CountryThreads Post author

      Launa – I used 2% milk, a water bath and 90 min. In a 350oven…..and I’m not sure it’s done in the middle. Yes, I also use a glass casserole dish. You must let it sit in the pan of water until it’s all cool.

    1. Betty Klosterman

      Since you have “country eggs” maybe they are bigger than the store bought eggs. Or maybe your dish is too deep? These are a guess. I used to make custard all the time and still love it.

  14. Scott

    You and Connie have ALWAYS been my heroines in this biz. I am thankful everyday for our long history and glad we have reconnected after being separated by the busyness of life (probably mostly me and Linda wrangling those kids) Love you both abundantly!!

    1. Connie Tesene

      How sweet!!! Good luck in everything the future holds for you. Love your new fabric!!!
      My best, Connie

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