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.

 

 

Gram’s Cinnamon Bread

Every Christmas I make cinnamon bread using this recipe. It is the recipe handed down from my grandmother Hazel (Davenport) Wilson. I started making it when I was a teenager.

I’ve made a couple of minor changes that I will note in the recipe.

Makes one loaf (modification: I double the recipe and make 3 loaves)

1 Cup scalded milk (really just have to heat to warm because milk is now pasteurized)
1/4 Cup melted butter
1/4 Cup sugar
1 Teaspoon salt
1 beaten egg

1 Tablespoon yeast
1/4 warm water

~ 3 1/2 Cups bread flour (hard or red wheat)

1/4 Cup sugar mixed with 1 1/2 Teaspoons cinnamon (modification: I add 3 teaspoons or more of cinnamon). I actually don’t measure this and am pretty heavy handed with the mix.

Melt butter, warm milk then mix together and add sugar and salt and cool (if needed) to temperature of yeast mixture.  Mix yeast in 1/4 cup warm water (I hold my finger in the water to test if it is very warm but not too hot to hold my finger in it – google says 105 to 110 degrees but I’ve never measured). Beat egg and add to milk mixture. Add yeast to milk mixture once it has been activated by the warm water.

Mix in flour a little at a time until too heavy to mix with spoon. Turn out and board and knead about 5 minutes or more if needed. Add flour until dough no longer sticks to board. Place in large bowl coverd with dishtowel and let rise until double ( about 1 hour). Then punch down and turn out on board, cover with cloth and let rest 10 minutes (I don’t always do this but it makes it easier to roll out with rolling pin. The recipe says to roll out into a rectangle 7 1/2 x 19 inches – my grandmother used to actually measure. I like to roll it narrower and longer so I get more cinnamon swirls in the loaf.  Brush rolled out dough with whole milk and evenly sprinkle on cinnamon-sugar mixture. Roll up and place loaf in well oiled (I use olive oil) bread pan. Brush top with additional melted butter and sprinkle with cinnamon sugar mix.

Wondering if it would be just as good with whole wheat flour? I tried it and did not like it.

Bake in preheated oven at 350 degrees for 25-45 minutes. Test with knife to assure its done.
* If you are making one recipe into one loaf it will likely take the full 45 minutes. If you double the recipe and then split it into 3 loaves they will need to bake for 25-30 minutes.

 

 

 

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.