Indiana, Anderson - Saturday, April 26, 2014 - Timberline Valley RV Resort

 I missed doing a blog on April 18 and wishing grandson Wyatt a HAPPY BIRTHDAY!  We did talk and I found out he had a fabulous party with a lot of his friends, good to hear.

What a gorgeous day!!  The campground is filling up quickly.  We haven’t had too much to talk about since we arrived in Indiana in mid-March.  It’s been too cold to get out and do anything worth talking about.  Hopefully that will change tomorrow.  We will be heading to Sevierville, TN for an RV-Dreams rally.  After the rally we’ll spend some time with friends from Lebanon, TN and then head back to Indiana until at least mid-July.

When we get back we’ll get the bike out and do some exploring in Indiana, looking forward to that.

This morning we returned the car we were using while the weather was cold.  Thanks to our friends Mike and Susan for giving us the loan of that car, it was much appreciated.

Greg’s latest DIY project was a storage shelf for the shower.  The shower head we have doesn’t allow for a shelf to be hung on it.  I had seen a suggestion on Pinterest that said to put a coat hook on the wall and hang your shelf from that.  Sounded simple enough.  But a coat hook didn’t stick out far enough to get past the decorative side wall of our shower so he had to improvise with one of the robe hooks we already had elsewhere in the bathroom.  Of course, that resulted in having to replace two robe hooks (couldn’t have them mismatched).  So it took a bit longer than he anticipated, but I think it looks very nice.

 

 

I decided to make some banana bread today so it could bake while I packed up the few things we have to pack before we move.  It turned out very good, so I’ll share the recipe.  This is a lighter textured bread than most banana bread, more like a cake.

Banana Cream Cheese Bread

¾ c. (one and one half sticks) butter, softened

8 oz. cream cheese, softened

1 ½ c. sugar
2 large eggs
1 tsp. vanilla
1 c. mashed banana (about 3 large)
3 c. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1/8 tsp. ground nutmeg

Topping:

1 T. butter, softened
1 T. flour
¼ c. plus 2 T. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Spray two 9x5x3 loaf pans with cooking spray and set aside.

Cream butter, cream cheese and sugar until very light and fluffy, about 3 minutes.  Beat in vanilla, eggs and banana.

Whisk together in a separate bowl the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Add dry mixture to wet mixture, stir to combine well.

Mash the topping ingredients together until thoroughly mixed.

Divide batter between the two pans and top with the topping mix.

Bake for 50 minutes.