About Us


Barbara Haworth-Attard and Judy Ann Sadler

When we first met through the writing community, we quickly discovered that, along with a love for books, we shared a passion for anything made by our hands. As our friendship grew, we spent many wonderful hours over tea and treats, sharing our latest quilting, knitting and embroidery creations. We’ve watched each other’s family grow, celebrated successes and comforted each other in difficult times. Now we’ve combined our creative energies to form babs ‘n’ jas designs so we can share our passions with you.

We both belong to the London Friendship Quilters Guild in London, Ontario, and Barb is past president after a stint of three years as president for the guild.


Food is a very important part of the entire quilting experience, so here are a couple of our favourite recipes. Check back each month for new ones!

Apple Crisp

about 6 cups of peeled and sliced apples
1 tbsp. lemon juice

1 cup all-purpose flour
1 cup quick-cooking rolled oats
1 tsp. ground cinnamon
3/4 cup brown sugar
2/3 cup butter at room temperature

Spread the apple slices in a 9 x 13 inch baking dish. Sprinkle the slices with the lemon juice and cinnamon. In a medium-size bowl, mix together the oats, flour, cinnamon, and brown sugar. Use a pastry blender to mix in the butter until the mixture is in small chunks about the size of peas. Pat the topping over the apples. Bake for one hour at 350 F. Serve warm with vanilla ice cream or whipped cream and enjoy!

Judy Ann

Barb’s Favourite Drink While Quilting

2 cups chocolate milk (or white milk with chocolate syrup)

2 large scoops frozen cappuccino yoghurt

(and a spoonful for your mouth)

1/2 c. French vanilla yoghurt

1 tsp instant coffee granules


Blend all together and enjoy!

Judy Ann’s Oatmeal Pecan Cookies

1 1/2 cups large flake rolled oats
1 1/2 cups all purpose flour
1/2 cup white sugar
1/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped pecans (toast for a couple of minutes if you like)
1 large egg
1/4 cup milk
1/2 cup butter, melted and cooled

Mix together the oats, flour, sugars, baking powder, salt and pecans. In a separate small bowl, whisk together the egg, milk and butter. Make a hollow in the centre of the dry ingredients and stir in the liquid ingredients — the dough will be stiff. Drop small spoonfuls onto a lightly greased baking sheet and bake at 350 F for 12 – 15 minutes until lightly golden. Cool on wire racks, then enjoy!