Holiday Favourite

Every holidays the kids love making good-old-fashion-homemade PLAY DOH.
This is the quickest & easier recipe I've found.
NO COOKING INVOLVED!
ALL IN THE ONE BOWL!

1 cup flour
1/3 cup salt
1 tablesppon oil
1/2 cup water
food dye

What a lovely way to start the day...

Blueberry & Lemon Pancakes

1 large egg
1 1/2 lemons juiced
1 grated lemon zest
1 cup milk
3 tablespoons firmly packed dark brown sugar
20gm butter, melted, plus additional melted butter for cooking.
220gm self-raising flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 punnets of blueberries, roughly chopped

In a bowl whisk together the egg, the lemon juice & zest, the milk, the brown sugar & butter.
Add the flour, the baking powder  & the salt & whisk the batter until it is just combined.
Stir in the blueberries.
Heat a pan over moderate heat & brush it with some additional butter.
Pour the batter onto the pan & cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm.
Serve the pancakes with the syrup, yogurt or extra blueberries.

Just PEACHY!

Once again our peach tree has given us a more-than-we-can-eat supply of peaches.
So yep, here's it is...

Upside Down Peach Cake

6 peaches (halved and peeled)
2 teaspoons brown sugar
1/2 teaspoon vanilla extract
1/4 cup water 

120g butter, softened
1/2 cup sugar
2 eggs
1 cup self-rising flour
1/4 teaspoon salt 

Preheat oven to 180°F 

Grease and lightly flour a 9-inch round cake pan or spring-form pan.
Place peaches cut side down in a large pan with brown sugar, vanilla and water.
Simmer 5 minutes. Cool.
Combine butter and sugar and beat with a mixer at medium speed until well blended.

Add eggs and beat until light and fluffy. 

Add flour, salt and syrup from cooked peaches; beat until blended.
Place peaches cut side down in prepared pan; top with batter. Bake 35 to 40 minutes, until golden and a toothpick inserted into cake comes out clean.
(I made 4 individual cakes with this recipe)