You might remember my first attempt at an upsized book bag a few posts back, which ended up being too short to hold most of my friend Cath's larger books? Well, I'm pleased to say that my second attempt was much better and I was able to give it to Cath for her birthday last week. I went to a little extra effort and added some applique to this one as I was pretty confident that this time it would be just right!
I just love the clever use of the old steel tape measure in this pattern to make the snap-close top and plan to use the same closure for some other ideas I have soon too!
Another yummy recipe I've just discovered.... this time from the June issue of Super Food Ideas magazine.... Apple and vanilla custard tea cake! I
185g butter, softened Custard
2/3 cup caster sugar 2 tbsp custard powder
1 tsp vanilla extract ¼ cup caster sugar
3 eggs 1 cup milk
1 cup self-raising flour 1 tsp vanilla extract
½ cup plain flour
1/3 cup milk
1 red apple, quartered, cored, thinly sliced
20g butter, melted
1 tbsp raw sugar
Extra ½ tsp raw sugar, to serve
Make Vanilla custard: Combine custard powder and sugar in saucepan over medium heat. Gradually stir in milk until smooth. Cook, Stirring, for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in vanilla. Cover surface with plastic wrap to prevent a skin from forming. Cool.
Preheat oven to 180oC/160oC Fan-forced. Grease a 7cm deep, 20cm round cake pan. Line base and sides with baking paper.
Using an electric mixer, beat butter, caster sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Sift flours over mixture. Fold until just combined. Add milk. Fold until just combined. Spoon half the mixture into prepared pan. Whisk cooled custard until smooth. Leaving a 2cm border around edge, spread custard over cake mixture. Dollop small spoonfuls of remaining cake mixture over custard. Carefully spread to completely cover custard. Smooth surface. Arrange apple slices, slightly overlapping on top of batter. Brush with melted butter. Sprinkle with raw sugar.
Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack. Serve warm or at room temperature, sprinkled with extra sugar.
This sweet little reversible dress was made by Miss 15 for one of her work friends who had a baby girl not long ago. she used a tutorial that she downloaded and some lovely Amy Butler fabric she had been saving. She also made some cute little yo-yo flowers to decorate a baby singlet.... such a lovely gift!
I was given a lovely charm pack quite some time ago (thanks again Peg) that I'd been saving and decided it would make a lovely table runner after Miss 15 spilt nail polish on my favourite 'skinny verna' runner'.... I think I have a new favourite now.
The fabric was 'California Girl' by Fig Tree Quilts for Moda... and one charm pack is enough to make two of these runners so I can see myself making another one for the sideboard now too.
I wanted to make another little book bag for a friend of mine who often reads larger format books these days that don't fit in the book bag I made her years ago.... so I upsized the Snap Happy Bag pattern by Stitchin' Sisters that I usually use for my book bags. Unfortunately it still needs to be a bit longer as it doesn't quite close properly over a larger book... so back to the machine!