Friday, 30 August 2019

Lemon Zucchini Bread

I can't believe we are heading into the last weekend of the summer. My little blog has been sadly neglected. It's just been too nice to spend time sitting on a computer. I haven't touched my scrapping stuff for 2 months other then to attend a couple Planner classes which I promptly put on the back burner uncompleted. Oh well, Fall is coming and I've set aside a few dates to get going again on some of my hobbies.
I DID make time to try a couple new recipes and this one is a winner!
My garden has reached the end of the zucchini harvest but I'll be buying a few more and grating some to freeze so I can make this delicious bread all winter.
I did make it in a couple different size loaf pans. An 8x4 and a long narrow, single layer lasagne pan which I found made it a little drier. I need to get a second 8x4 pan as I think that's the ideal size or use my ceramic mini loaf ones.

Lemon Zucchini Bread

3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups white sugar
Zest of 2 large lemons
3 large eggs
1 cup vegetable oil
1 Tbsp fresh lemon juice
1 ½ tsp vanilla extract
2 cups grated zucchini (squeezed out if its really moist)

2 cups icing sugar
3 Tbsp fresh lemon juice

1.      Preheat oven to 325F, prepare 2 8x4 loaf pans. Set aside.
2.      In a large bowl, whisk together dry ingredients.
3.      In a medium bowl combine sugar and lemon rind
4.      Add to wet ingredients, whisk until smooth. Stir into dry ingredients. Batter will be thick.
5.      Stir in the zucchini and divide evenly into pans.
6.      Bake 60 to 65 minutes
7.       Right after it comes out of the oven you can add glaze. ( I forgot )

Sunday, 28 July 2019

June Swap Card

How can I just be posting the June Swap card now? Well, I'll tell you how it goes, something like this.
Step 1 - Keri and I get together to swap cards (usually we're a bit late but not terrible)
Step 2 - I take the cards home and promptly lose them somewhere in a pile
Step 3 - Locate the Swap Card
Step 4 - Take a photo of the Swap cards
Step 5 - Transfer the photos to the computer
Step 6 - Try to remember the brands used and search for an image online
Step 7 - Do a Blog Post
So you see it is rather a lengthy process but without further ADO: the June Swap card....

I'll start with me. I like using the Pure Innocence stamp sets. They are reasonably priced and seem to fit a lot of themes. One can always use a birthday card so here's mine...
The little dress is paper pieced and there is some sparkly frosting happening. This is the set used. It is called Happy Cake Day from My Favourite Things.
Keri used a Dog set from Taylored Expressions which I may just have to borrow. I believe she used Lawn Fawn Spring Fling paper...
This is the set that she used...
Keri colours her images with Prisma pencil crayons. So there you have it, another monthly card posted. Now I have 3 days to come up with a card for July.

Friday, 5 July 2019


I've been doing some cleaning and purging lately. I'll confess, I'm not really bad at having a lot of stuff around (except my office and scrapping room) but I'm pretty sentimental in a few ways. I came across these vases that held plant arrangements on our birthdays many years ago. They were given as gifts at the hospital. By my Dad? I'm not sure anymore.  My brother (1958) and myself (1959). Can you believe my Mom kept these and then myself all these years????

I cleaned them up and do you know what? I'm NOT going to get rid of them. I'm going to put them somewhere where I can see them occasionally and be reminded of a very special Mom who treasured her kids and wanted to keep these momentoes.

Wednesday, 3 July 2019

Oatmeal Date Sandwiches

Thin Oat Cookies
1/2 cup shortening
1/2 cup butter
1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup brown sugar, packed
1/2 cup milk
2 cup quick oats

Cream shortening and butter. Add sugar and vanilla. Add milk and oats.
Add dry ingredients. Chill dough thoroughly. At least 2 hours or overnight.

Roll and bake at 400F for 8 to 10 min until light brown around edges. (I roll pretty thin, maybe 1/4 inch)

Date Filling
1 cup chopped dates
4 Tbsp brown sugar
1/2 cup water
1 Tbsp lemon juice

Combine and cook over low heat until the consistency of jam. Remove from heat and cool. Assemble cookies.
* I double this for one recipe of cookies

EXTRA- These were my Dad's favourite cookies. We didn't make them as often as other types because they are labour intensive and I think that's what made them even more special. They're worth the work though.

Monday, 17 June 2019

May Swap Card

We got together a little late this month but we still got our cards done.

Keri used a Taylored Expressions set called Party Grumplings, I think and made this cute card....
She always does such a great job on the inside too...
This is the stamp set she used...

I borrowed an MFT Blueprints die set from another friend (love my dies) and made this simple but striking card...
It's much brighter in person. I left the inside blank but put a little quilt piece in the corner.
This is the MFT Blueprints set that I used...
You can see that they would be many awesome combinations that are possible with this set.

I'm working really hard trying to keep my blog posts coming. Its almost half way through the year so I should be at 25 and I am.Now I need to get going on my reading.

Tuesday, 11 June 2019

Cranberry Orange Scones

When we go to the cottage, one or more of the gals always stops at our Local Gourmet Food shop and picks up a frozen pack of these scones. There are so delicious, I just had to go and pick up a pack to have on hand at home. Well, when I saw the price I was determined to duplicate the recipe at home and I'm happy to report that my recipe was voted better then the original.

I'll confess I just whipped up a batch of these last night and I messed up. Didn't put in enough liquid and then too much so we will see how this batch turns out. A necessity of scone consumption (in my opinion) is that they are eaten warm from the oven slathered in butter and jam if desired. The beauty of this recipe is they can be frozen raw, taken out of the freezer the night before you want to bake them and placed in the fridge. I also found out recently that you can freeze your dried cranberrries so it makes it super economical to buy a Club Pack and always have some on hand.

Cranberry Orange Scones

2 cups all purpose flour
½ cup sugar plus more for topping
3 tsp baking powder
½ tsp salt
½ cup cold butter
¾ to 1 cup heavy cream
1 Tbsp orange zest
1 Tbsp orange juice
½ cup cranberries, dried

Preheat oven to 400F. Line cookie tray with parchment paper.

Whisk together flour, sugar, baking powder and salt. Add butter to bowl and cut into flour with a pastry blender until the pieces of butter are the size of a small pea. Stir in cranberries. And rest of ingredients. Press dough together in the palms of your hands. If it doesn’t hold together, add more heavy cream. DO NOT OVERMIX!
Pour dough onto a lightly floured countertop. Pat dough into desired shape and cut into portions. Melt about 2 Tbsp butter and brush on top of dough. Sprinkle sugar.
Bake 20 to 25 minutes or until lightly brown.

Can wrap securely in Saran wrap and store in freezer up to 3 months. Defrost before baking. 

Friday, 7 June 2019

Boterkoek (Dutch Butter Cake)

When you need to take a dessert and you have just a few ingredients on hand, Boterkoek is a good choice. It's quick and uses up the Club pack of sliced almonds that you have in the freezer. It's not too sweet and I took a few fresh raspberries and blueberries to complement the plate.

3/4 cup white sugar
2/3 cup softened unsalted butter
1 egg, beaten
1 tsp almond extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 cup sliced almonds

Using an electric mixer, cream butter and sugar. Add egg and extract. Add dry ingredients. Press into greased 8 in cake pan. Top with almonds pressing down lightly. Bake at 350F for 20-25 min. I like mine slightly underbaked. This time I did the full 25 just to make sure it was cooked through.