Lemon Blueberry Cake

1 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
1/3 cup melted butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 tsp. lemon zest
2 Tbs. lemon juice
1/2 cup milk 
1 cup blueberries tossed in 1 Tbs. flour

Glaze

2 Tbs. melted butter
1/2 cup powdered sugar *see note
2 Tbs. lemon juice
1/2 tsp. vanilla

Mix dry ingredients and set aside.
Blend butter, sugar, eggs, vanilla, zest and lemon juice until well combined.
Gently alternate dry ingredients and milk and stop as soon as it's combined

Toss blueberries in the 1Tbs. of  flour and fold into batter.

Pour into greased 8" pan and bake at 350 for 40-50 min. Test by inserting knife in center and comes out clean.
Cool then glaze. Let it sit for the glaze to soak in.

Makes 8"  one layer cake. 

*Note: I have made the glaze with granulated sugar when I have run out of powdered and it's just as delicious, just different texture.

I hope you enjoy this refreshing dessert...

Thanks for visiting!

Ball Canning Jars

I have a thing for the blue "Ball" canning jars.  Not the new ones that are pretty too.  The oldies...


I don't can with them, I use them for different decorative needs.  
More often than not there is a fresh flower arrangement going on in at least one.
I have even used them for drinking glasses for outdoors too.

When I first started to collect them, it pained me to spend anywhere from $12-16 dollars, for ONE!
Now that my collection has grown to 9 plus, I see them and think..." $15? that's not bad" !

The lids will vary. Some are the old zinc type and some are the glass.  Glass is my favorite but of course, I've broken a few.

Recently I ran across a pin on Pinterest that showed the values of these little darlings.

I'm guessing this one is 1900-1923

Recently I ran across a pin on Pinterest that showed the values of these little darlings. Thank you Karen M. Vincent from "Minnetrista" on Pinterest.

I'm not sure of the value difference between the zinc & glass lids.

Hope you enjoy these little pretties and appreciate the fun ideas you can do with them!

  

Thanks for visiting!

Fig Refigerator Jam

When I think of figs, I think of my younger years, my mom loved them and had planted a tree as soon as we moved into our new home in Phoenix.

Yuk!

To a teenager they were not oranges, my new fun fruit I could pick off the tree in our yard.  They were too sweet, gritty and weird.

It's been a loooong time since that first taste. 

I must have done some growing and changing because, wow! I love them now!

My bestest friend has 2 trees in her yard. Huge, old trees that are full of fruit. Isy and I picked a few bags full yesterday and it became a new love!

Simple, easy fruit that you rinse, chop, add sugar, water and lemon juice to make a delicious refrigerator jam that is awesome with bread or cheese and crackers etc.

 

 

"Fig Refrigerator Jam"

1 lb. figs 

1/2 c. water

3/4 c. sugar

1/2 tsp. lemon zest (optional)

 

1/2 c. lemon juice

In a medium sauce pan, combine all ingredients.

Bring to a boil then reduce heat & cover.

Simmer approximately 1 hour.

Remove from heat and mash with a potato masher.

After cooling, place in jam jars and store in the refrigerator.

Keeps up to 2 weeks 

Thanks for visiting!

 

Homemade Ice Cream

You know it's too hot to bake right?
Next best thing is homemade ice cream! 
I have used this recipe for at least 30 years and I've only messed it up by using only "low fat" ingredients.
There are so many recipes out there but this one is easy, and uncomplicated if you have your own ice cream maker. Mine is the kind that churns (pictured). It's a Hamilton Beach and has lasted a long time. Inexpensive too!
Be sure and have at least 1-2 bags of ice on hand and "rock salt" or "Ice Cream Salt" by Morten.

  Ingredients for Vanilla Ice Cream:

4 eggs

1 can evapotated milk (not low fat)

1 quart 1/2 & 1/2

1 quart heavy whipping cream

2 cups sugar

2 TBS. vanilla

Freeze your empty ice cream maker canister ahead of time.

In medium sauce pan cook your eggs in the evaporated milk for food safety reasons till it boils, stirring constantly. Then remove immediately and place in a freezer safe container to cool it down.

Once it's cooled, add remaining ingredients and add all to ice cream canister and begin the churning process according to your individual ice cream maker instructions.

 Top with favorites and enjoy!

Hellooooo!!!

I have been away from the blogging world for awhile but I think I will get back to it!

I know I've missed out on a lot of beautiful things out there, I will try to get caught up a little.
In the mean time, this blog will be part of my business "Motherbirdie Bakes"! So if you're seeing a lot about baking, cooking, just food in general you will know why.

The website for Motherbirdie is http://motherbirdiebakes.com . Also on Facebook Motherbirdie Bakes. Please feel free to visit but the most activity is on Instagram... Motherbirdie .  I would love to get to know you in any of these locations.

I love to do more than baking!  My posts will reveal that. 

 One of my favorite baking orders was for Scout & Briar. Part of it is because one of the 2 lovely women that started this company is my daughter Heather.  
They launched their business this last late winter/early spring here in Phoenix with a fun party at North Italia Restaurant. It was a beautiful evening with fun supportive people who are also in the creative world here in our beloved Arizona.
If you would like to visit Scout & Briar's website go to scoutandbriar.com , you won't be disappointed! You can also peek at the photos by going to http://www.scoutandbriar.com/#!Scout-Briar-Launch-Party-with-Tiny-Prints/j4f10/574f21030cf25085214e3846
Tiny Prints was very helpful in making this party a success!
 I hope I will see more of everyone soon!