Thursday, August 27, 2015

Magic Cake

  • 4 eggs (separate yolks from whites) at room temperature
  • 1 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 125 g (1 stick or ½ cup) butter, melted
  • 115 g (4 oz or ¾ cup) of all purpose flour
  • 500 ml (2 cups) milk lukewarm
  • powdered sugar for dusting cake
  1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
  2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
  4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
  5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  6. Sprinkle some powdered sugar after cake has cooled.

Magic Crust Custard Pie Recipe

  • 1/4 cup butter
  • 4 eggs
  • 3/4 cup white sugar
  • 1 pinch salt
  • 2 cups milk (I used 1%)
  • 2 teaspoons vanilla extract
  • 1/2 cup all purpose flour
  • nutmeg
Preheat oven to 350 degrees.
Put all of the ingredients in a blender. Blend for 30 seconds.
Pour into a 9 inch buttered pie pan. Sprinkle with nutmeg.
Bake for 45 minutes until set.

Monday, August 24, 2015

Make Your Own Self-Cleaning & Sharpening Garden Tool Holder

What if rather than having to do a major cleaning of your gardening tools a couple of times a year, you could keep them clean and maintained every day, without even trying!? Well the good news is you CAN! And all it takes this a quick and easy DIY project. :-)

 A terra-cotta pot filled with a mixture of sand and mineral oil makes a perfect home for your small gardening tools. The sand is abrasive, so the simple act of taking your tools out and putting them back in helps keep your tools sharp. The addition of oil to the sand keeps your tools well-lubricated, protecting them from rust and dirt build-up.

To make your own cleaning and sharpening garden tool holder, you’ll need:
  • a mid-size terra-cotta pot
  • spray paint (optional)
  • pottery sealer (optional)
  • a large bucket
  • sand
  • mineral oil
 Start by painting your pot, if you want to! I used a paint and primer combo from Rust-Oleum, and it took two coats inside and out to cover the pot completely. Once the paint was dry to the touch, I sprayed a layer of pottery sealer as well, to protect my paint job from the elements.

 While the paint and sealer are drying, you can mix up your sand and oil. Pour your sand into the large bucket, along with 20-30 ounces of mineral oil. (If you can’t find plain mineral oil, you can also use baby oil – which is simply mineral oil with fragrance added!) Use a trowel or other garden tool to stir the sand and the oil together until the oil is distributed evenly throughout.

 If your pot has a drainage hole at the bottom, cover the hole with a couple of pieces of duct tape. If your duct tape has a macaroni design on it, all the better! ;-) lol

Fill your pot with the oily sand, and lightly pack it down.

 Not only is this tool holder functional, but it makes a nice decorative addition to your garden too!

Thanks to One Good Thing for the tutorial

Remove smells from shoes

This is so easy and can be made to look so pretty

Find some gorgeous fabric

fill with either baking soda or kitty litter

and place in shoes,

this removes all those nasty odors and can be used again and again

Car Caddy for crafters

Materials Needed:

  • cup holder-the kind that hangs from the car window
  • recycled can- mine was a pineapple can. (most cans now do not have a sharp edge on them, but just check to make sure.)
  • fabric
  • optional trim- ric rac or ribbon
  • tape measure

  •  Instructions:
    Measure around the can...not too tight. Add 1 inch for seam allowance. My example: picture below is 11 1/2" plus 1" equals 12 1/2". This measurement will be the width of the body and the width of the pocket.

Next, measure the depth of the inside of the can (write this down, because you will need this first measurement later on).

 Keeping the tape measure still in the can, drape it over the outside to the bottom of the can. My example: the total inside depth of my can to the outside is 9" plus 1" for seam allowance which equals 10".

 Cutting fabric:

The body of the caddy is made from the above measurements. For my example, I cut my fabric for the body 12 1/2" wide x 10" high.

The pocket has a finished height of 3" plus 1 inch for seam, so I cut my fabric 12 1/2" wide by 4" high.

 Working on Pocket:
Fold over the top edge (long edge) 3/4".

 Iron to set the fold.

Open up and fold over the raw edge into the fold line. Sew with matching thread.

 Here you will sew on the optional trim.

 Now, place the body fabric right side DOWN with the longer edge (12.5") on the bottom. Place the pocket right side DOWN on the wrong side of body fabric. In other words, both right sides are facing down.

Sew the bottom edge with a 1/4" seam allowance...mine is sewn in red.

Turn body over to the right side and fold up pocket. Press seam.
Close up picture of pressed lower edge.

At this point, you will be sewing the seams for each little pocket. This step is totally up to you, because everyone has different things they will be putting into their caddy. Just start at the top of the pocket and sew through all thicknesses until you reach the bottom edge. Back stitch to secure. Make some wide and some narrow. My pockets hold eye glasses, pens, seam ripper, ruler etc...

Once you have sewn all your pockets, you will need to sew the side seam. Keeping the bottom edge closest to you, fold over the left side over to the right. Pin the top half of the body. Remember the previous measurement of the inside of the can, mine was 4 1/2" in fourth photo...add 1/2" -1" to your measurement and sew down from the top edge.

I sewed mine 5" down from the top edge.

Here's another picture of the full piece.

This next part is not the greatest, but the finished seam is on the back of the caddy against the door, so no one will see it. If you can come up with something better, please let me know and I can pass it on to every one.
At this point, your final piece will have 2 edges at the end of the pockets that are left unfinished. They have to be finished separately, because they have to go over the hook of the cup holder on either side. I just turned my raw edge over twice and sewed down the edge. You could zig zag or serge it too.

The last step is to maybe finish the top edge of the body (the top edge in the picture below). This top edge is the part that goes in the can, so you don't see it. You can hem it, but I just trimmed mine with pinking sheers so it wouldn't fray. 
Take that edge, that I pinked, and place that in the can (wrong side of body up against the inside of can) and then fold over the can to reveal the pockets. Here you have it...the perfect little helper while traveling in the car. I use mine for sewing in the car, but it's great for any crafts or crayons for the kids in the back seat. Easily hangs from the door, close by...yet out of the way!! Don't forget to add the pincushion for the handle. It's shown in the first picture.

thanks to sew many ways for the tutorial

Bacon French Toast Roll Ups

Bacon French Toast Roll Ups


 “These are super easy to make, as long as you use fresh supermarket sandwich bread. Fancy artisan bread is no good for this recipe!”


  • 6 slices fresh soft sandwich bread (I used white, but you could use wholemeal, wholegrain etc) (note 1)
  • 6 slices of streaky bacon, rind removed (note 3)
  • 1 tbsp butter
  • 1 egg (large) (note 4)
  • 2 tbsp milk (full cream or low fat)
  • Pinch of salt

  1. Cut crusts off the bread.
  2. Use a rolling pin and roll back and forth 3 or 4 times on each piece of bread to flatten it out. Because it is fresh bread, it should become a bit sticky.
  3. Combine egg, milk and salt in a dish or bowl that is large enough for a roll up to lie flat in (so you can roll it in the egg mixture). Whisk with a fork to combine.
  4. Heat large pan over high heat (no oil required because the bacon is so fatty).
  5. Place bacon in the pan and sear each side until browned but not until it is crispy. If it is too crispy, it will just crumble when rolled up.
  6. Place one piece of bacon in the middle of each piece of bread.
  7. Roll up the bread, ending with the seam side down. Press down lightly to help it stay in place.
  8. Wipe pan clean, place butter in pan and return pan to heat.
  9. Roll a roll up in the egg mixture, then shake off excess. Enclose your fist around it (lightly) and twist the roll up a few times back and forth. This rubs the egg mixture into the roll up and helps ensure the seam remains sealed. Repeat with remaining roll ups.
  10. Place roll ups in the pan. Cook, rotating, for around 3 to 4 minutes until all sides are golden brown.
  11. Remove and serve immediately, with warmed Nachos Cheese Dip (if using).
1. You must use fresh bread for this recipe, not stale bread (which I normally preach for french toast recipes). The reason is that fresh bread compresses better when you flatten it with a rolling pin (stale bread springs back) and also sticks to itself a bit when you roll it up, helping to seal the seam. If you use even slightly stale bread, it is more effort to keep these rolled up . This recipe doesn't work at all with stale bread because it isn't pliable enough to roll up (the bread just flakes and falls apart).

This recipe is not suitable for artisan breads like sourdough, or hard Italian breads like ciabatta. It only works with soft sandwich bread.

2. This recipe requires streaky bacon because the shape of it is suitable for rolling up. Streaky bacon is the bacon which has strips of fat running through it. Middle bacon consists of the loin at one end (which is also sold separately as Shortcut bacon) as well as the streaky fatty part. In America, I understand that streaky bacon is the most common.

4. The surface area of these roll ups required to be coated with egg mixture is considerably less than traditional french toast. So 1 egg should be enough for 6 roll ups. However, I buy large eggs. If you have small eggs, I recommend doubling the egg mixture.


Criossant French Toast

Croissant French Toast
  • 8 EGGS
  • 1½C. MILK
  • 4T. SUGAR

Saturday, August 22, 2015

restore your peppers

this is such an easy way to make your peppers come back to life if they are a bit soft or limp

Stop the fruit bats

well here is a pretty useful tip for those with fruit trees in their yards recycle the containers strawberry's or take away food co...