Apple Crisp or (maybe Apple Brown Betty)

Off the top of my head…..

5-6 medium apples (Fugi are best for baking and easy to find).
2 Tablespoons lemon juice
1/8 Teaspoon salt
1-2 Tablespoons sugar (depends on how sweet you like things and how sweet the apples you use are.)
Cut apples and mix with lemon juice, salt, and sugar. Put in pie pan or 8×8 in cake pan.

1 1/2 Cups almond meal
3/4 Cup soft butter
1 Teaspoon cinnamon
1/4 Teaspoon cloves
1/8 Teaspoon salt
Mix together until well blended. Sprinkle over top of the apple mixture in pan. Bake at 350 degrees until crispy light golden brown on top and apples are soft when tested with a fork.

Best served with vanilla ice cream!

Brown Bread

1 1/2 Cups whole wheat flour (can add in a small portion of rye flour)
1 Cup corn meal
1 Teaspoon salt
1 3/4 Teaspoon baking soda
1/2 Cups Molasses (I prefer blackstrap molasses)
1 2/3 Cups milk (can use part yogurt or all buttermilk instead)
1/4 Cup raisins (optional)

Special equipment: a double boiler…I am not sure what size is best but maybe some where between a 2qt and 4qt. I’ll do some testing.  UPDATE: I found a slightly different recipe at NewEnlgand.com. I’m going to try it! https://newengland.com/today/food/breads/quick-breads/brown-bread-in-a-jar/

Mix together dry ingredients then add molasses and milk. Mix well. Pour batter into greased top part of double boiler. Add enough water to cover the bottom of the double boiler and place top part with batter on top. Use pan lid to cover. Bring to boil then immediately lower to low heat and steam for 3 hours on stove top. Check to assure the bottom pan does not run out of water and add if needed. Makes 1 loaf of slightly sweet, dense bread that is nice warmed up, with butter.

 

 

Ginger Peach Scones

Kenine gave me some peaches and I am looking for ways to use them. This recipe is the first iteration so may be modified after I taste them. They should be done in about 20 minutes so we will see!

PS these were not so good (bland) so this recipe needs some work. Please post ideas/modifications.

3 cups almond meal
2 1/2  tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 cup grapeseed oil or olive oil
2 eggs
3 tablespoons 2% Fage yogurt (contains no starches)
1/2 cup pureed fresh peaches

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Cinnamon Raisin Scones

3 cups almond meal
2 1/2 to 3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
1/8 cup grapeseed oil or olive oil
2 eggs
1/2 cup 2% Fage yogurt (contains no starches)
1/3 cup raisins

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with cinnamon sugar or sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

I Like Pie

IMG_0297

These are cherry pies that our family still talks about.  They were baked by my brother-in-law (who is an amazing cook) for our family reunion a few years ago. We came together in Michigan from all over the US including Oregon, Washington, and California. Everyone, children and adults, pitched in to help.  We all picked the sour cherries during an outing to a local cherry orchard, and then watched the amazing machine that pitted the cherries. We took them home, Stephan baked them and we ate them with vanilla ice cream after a BBQ dinner and games of croquet and badminton on the lawn. Food can be more than sustenance. It can foster memories that can last a lifetime.