Decorative Wall Plaque

Birds Decoupage

I made this decoupage a few years ago, on an unwanted wall plaque.  Smoothed well with emery paper,  it was then painted with a good coating of background colour (matt finish emulsion would be suitable).
Old glossy catalogues showing bird prints were used to carefully cut out the various images and glued down very smoothly onto the paint surface.  After the complete design was finished and completely dry,  the plaque was coated with clear varnish and left to dry in (an unused) room to avoid attracting dust, and then further coats of clear varnish applied for a good glossy finish.

Taste of lovely lemons....

LEMON SANDWICH CAKE

6-ozs Butter or Margarine, softened;
6-ozs caster sugar;
2-lemons;
3-free range eggs;
8-ozs Self Raising Flour;
2 tbsp milk;
Filling: icing sugar beaten with softened butter and lemon juice

Method: Heat oven to 180 degrees C (170 degrees if a fan oven);
Lightly grease two sandwich cake tins, and line with greaseproof paper;
Cream butter and sugar; Add the grated zest of the lemons;
Beat in the eggs, folding in a large spoonful of flour between each egg;
Fold in the rest of the flour, and one or two tablespoons of milk to make a soft dropping consistency.
Divide the mix between the two sandwich tins,
Cook for 20-25 minutes; check after 20 minutes, the cake should spring back if lightly pressed, and be a light brown colour;
Cool on wire cake rack.
When cold sandwich the two cakes with the filling and add a topping if desired.
--------------------------ENJOY-----------------------------

Gluten-free GROUND ALMOND CAKE

Delicious GLUTEN-FREE GROUND ALMOND CAKE

100-gms (4-ozs) butter or margarine (OR Soya Margarine if dairy free wanted)
150-gms (5-ozs) caster sugar
3-eggs
75-gms (3-oz) ground almonds
40-gms (1 and half ozs) RICE* flour
2 to 3 drops almond essence
flaked almonds for decorating

Method: Heat the oven to 180C (350F), mark 4
Lightly grease and line a deep 18-cms (7-inch) sandwich cake tin.
Cream butter and sugar well until light
Add almond essence
Add eggs, one at a time, adding one third of the almonds with each egg. Beat well.
Mix in the flour
Place in the prepared tin, and sprinkle flaked almonds on the top
Bake for about 40-minutes or until golden in colour, firm to touch and beginning to shrink from the sides of the tin (After 30 mins in the oven the cake top can be covered with greaseproof paper to stop too much browning).
Leave to cool in tin for 15 mins, then gently turn out onto cooling rack.
For double quantity to make a gateau, see below.
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*I have used Rice flour to make this cake, which is wheat-free, gluten-free and delicious. Rice flour makes a lovely texture as well.
You could also use plain wheatflour, spelt or rye flour if wanted instead of rice flour, all equally successful.
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LARGE gateau with filling:
Make two cakes as above without the flaked almonds on top. When cold sandwich them with Apricot Jam, cover top cake with white icing and flaked almonds.
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ENJOY !
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I am a recycler

Hello, this is my first post.
    I am a recycler.
My grandma in Lincolnshire used to make rag rugs, (which we always called "snip" rugs),  always having one on the go.  It provided a good use for all the old clothes which were too worn for anyone else to use. Coats and jackets especially.
      I am at present making a rag rug out of old clothes, pieces of waste fabric etc.  Woollen or mostly woollen material is always best to use.    The rugs last for years and are attractive and warm. You can make them on a backing of hessian (old washed sacks) or on modern rug canvas.  You need a proddie/clippie tool which can be purchased new.
      Traditionally I was told the centre of the rug should be of a reddish colour to signify the "hearth".