The long dark teatime…

Today I ache like a bitch.

Me and my sister have been trying to lick the office into shape in order to fit her extensive collection of stock boxes and desks in after her move back to the parental home. Its like a game of tetris. A very heavy one.

My Sister- or Miss Needles as the name she goes by, makes lots of lovely hair stuff. This needs lots of space to be created.

I make clothing and jewellery. This also needs a lot of space to be created and stored. You can imagine the dilemma.

And so, we muddle through. I`m lying here yawning, watching T in the park highlights.  I still have not had a cigarette. It will be a week tomorrow, and i`m absolutely bloody dying for a smoke!

Yesterday it went gloomy at teatime, so I roped Jessie in to make some cakey goodness.

Jessie sprinkling sliced Almonds

The first attempted creation was from A Thrifty Mrs Blog- Apple and Rasberry cake. Particularly easy to knock together, and Jessie as always enjoyed whizzing the eggs, and had great fun sprinkling on the rasberries and almonds before popping it into the oven.

 While we had all the cakey stuff out, I decided to knock together a quick banana cake. Now, I don`t know the protocol on this. Should this be made in a loaf tin? Not here it isn`t!
 Here is how our recipe goes…
You will need:
5oz butter or marg
4oz caster sugar
60z Self raising flour
1 1/2 bananas (I used 2 small kids lunch box sized bananas!)
3 eggs
Method:
Preheat the oven to gas mark 4- 160-180 degrees approx.
Grease a baking tin of choice.
Cream together the butter and sugar in a mixing bowl.
in a seperate bowl, beat the eggs.
In another bowl, chop the bananas, then mash them to a pulp.
Add to the mixture, then slowly stir in the flour.
                                                                                Finally, mix in the beaten eggs, and give a good mix, then pour into
                                                                                 the greased tin. Top with chopped almonds if you like.
                                                                             Place in the oven for 35-40 mins, until golden and springy to touch.
                                                                             Remove from oven, leave a while to cool in the tin, then remove and place on
                                                                             a wire rack to cool before serving.
   Mmmmmm…
            Lovely yummy….
                    Cooking smells….
                                                                                                                                                                                 Well, I have to admit that the cake – especially the rasberry and apple – went very well with a hefty scoop of vanilla ice-cream!
 And the downside of having all this lovely cake to deal with……
 
                                                                                                           THE WASHING UP!!! erghh!  🙂
Until next time…
         Spookyzo checking out!
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~ by Zoe on July 9, 2011.

One Response to “The long dark teatime…”

  1. Oh yum! It all looks so tasty.
    I’m so pleased you tried out my recipe.

    http://www.athriftymrs.com

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