LEMON BLUEBERRY CAKE

Hello dear blogging friends and welcome to my weekly blog party.

You might wonder how I am able to keep blogging as
 I am getting ready to move - 
well believe me it was definitely a challenge today!

The other night we wanted something sweet and I noticed I still had blueberries and lemons in the refrigerator.  Since all my cookbooks are already moved, I googled Lemon Blueberry Cake and found this recipe at the site "Sally's Baking Addiction".  This was really intended to be a layer cake but I had no cake pans that aren't packed so I used a bread pan.  The second half of the batter got baked in an oval casserole dish -
 yes, it worked too.

I didn't have any vases out either so I just

 tucked my paper whites in a glass!

I also hardly had anything to use as a "prop" but I had picked up a couple vintage linens earlier in the day. In between 2 denist appointments I had a few minutes to kill.  So I am sharing a sweet runner and little round crochet piece too which came from my friend Sharon Doughterty's booth at the local antique mall called Willowstone.  Sorry, no teacups here to include in the posting.  They have all gone bye bye.  In fact - that carpeted window shelf below AND another one just like it are now covered in wood.  I think the new owners of this house will like the wood seat/shelf so much more!

  Because we  are moving and putting this home up for sale, we are having our home recarpeted and granite counters installed in the kitchen, new sinks, etc.  My husband is currently painting the whole inside and staining the woodwork.  I am packing things up in the basement.  Anyway - lots of work.

As you can see, the cake turned out nice and moist!  I definitely recommend Sally's cake!

LYNN BEAN'S DECADENT CHRISTMAS ORANGE/CRANBERRY BREAD

After seeing Lynn Bean post a wonderful Decadent

 Orange/Cranberry Bread, (click for recipe) I decided it was a "must bake"!  

I did everything just as Lynn's recipe suggested except I also added 2/3 cup of chopped dried apricots.  The only other suggestion I have is that in the past I found chopping the cranberries makes them all taste sweeter so I make sure 
each one is opened with a chop!

I have done some serious baking this Christmas and tried some things I've always wanted too. I make mistakes too.  You know like dumping the cake out too soon and it sticks.  I try to make a note of my mistakes so I can avoid them the next time. Have you been baking?  It has been great fun!

Every day my husband and I joke about "not having to go to work" and believe me I am so happy to be retired.

My husband had a big glass jar on the floor by his desk where he always throws his pocket change.  Today he took it to the bank and dumped in the machine.  He came in the door later and asked me to guess how much it was.  My guess was - $47.47 and he just laughed.  He said no - "it was over $400.00". 
 Can you imagine that?  I said, let's go to the grocery store!

PUMPKIN SWIRL BREAD TASTES YUMMY

Early in the week I baked this bread and it makes a total of 3 loaves so 2 went in the freezer:

This was before they were glazed:

Here is the recipe: 

here

This Ellsgreave teapot was 

a recent bargain find:

STRAWBERRY TIME "Tea In The Garden"

Last night I baked some strawberry tea breads which I am sharing today for 

Tea In The Garden.

This is such a simple recipe and you could freeze one of your breads for later or give it away now!  I will be giving one away.

Please pour yourself some

 Strawberry Tea too! 

We had some more welcomed rain last night. 

 This was wonderful and we sure need it!  
Of course, the garden loved it!

Here is the recipe:

Strawberry Tea Bread

You will need (2) loaf pans about 5 1/2"  x  9 1/2"  which you will grease with Crisco and then flour

In a large bowl combine:  3 cups sifted flour, 1 tsp baking soda (reduce 1/4 tsp in high altitude) 1 tsp salt, 1 Tb ground cinnamon, 2 cups sugar, 4 eggs beaten, 2 cups frozen strawberries, thawed, 1 cup Wesson oil  For the strawberries I cut up fresh ones and froze them for 15 minutes and then used them

Bake at 325 degrees for 50-55 minutes until a wood skewer comes out clean when inserted.  Cool cakes and then remove from pans.

Glaze:  place 1/2 cup chopped strawberries in medium saucepan with 1 cup confectioners sugar and 1 Tb. cornstarch - bring to a boil and stir down lumps from cornstarch.  Cool this mixture and then pour over tea cakes.