My friend Heather moved a year or so ago from the big city to a fab little house about an hour away. I don’t get to see her as much as I used to, and am ashamed to admit that yesterday was the first I had seen her new digs. She has a great view, loads of land to grow stuff on, and a snow apple tree. She braved the spiders and creepy crawled to harvest these little guys and sent us home with a huge bag. These little apples average a little larger than a ping pong ball and are delish.
Since they are so small, peeling and coring can be a challenge, but I think they are perfect for a batch of apple crisp. I quartered them (with a little help from the husband), cleaned the seeds and added them to my baking pan.
Apple crisp is a great dessert that doesn’t have a ton of sugar but is still a sweet treat. It definitely doesn’t last long around here.
When I was back in NY my mother was in a frenzy of bake sale baking and one of the creations which my father and I were able to sample, were pumpkin bars with cream cheese icing. I haven’t been able to stop thinking about these bars in the last few weeks and decided that today I absolutely had to make them. I had to.
- Beat 4 eggs, 1 2/3 cup sugar, 1 cup applesauce (or oil if that’s your thing) and 2 cups pumpkin (or shredded zucchini) together
- Stir in 2 cups flour, 2 tsp cinnamon, 1 tsp salt and 1 tsp baking soda
- Bake in a jelly roll pan, or lasagna pan if you’re like me for 25 -30 minutes for the former, and 40 – 50 minutes for the latter or until a toothpick comes clean from the middle
Cream cheese icing:
- Beat 3 ounces of cream cheese, 1/2 cup soft butter, 1 tsp vanilla and 2 cups confectioner’s sugar until smooth
- Stuff face
A friend took me to the most amazing full-yard garden this past weekend, where I not only drooled over their fabulous vegetables and chickens, but picked more raspberries than I know what to do with. I came home with 2 full gallon containers, and I lost count how many went directly into my mouth.
Today I pulled out my ‘proper English tea’ cookbook and decided to give some scones a go, all proper like.
- Sift and mix 1 1/2 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda and 1/2 tsp salt in a mixing bowl
- Cut in 3-4 TB butter and slowly add 2/3 cup buttermilk and mix
- You should have a nice heavy dough at this point. Add a handful or 2 of raspberries to the mix and gently mix into dough – no, it won’t be pretty
- Roll out on a floured counter top. 1/2 thick is best, cut into triangles, and arrange on a baking sheet, close together, but not touching
- Bake at 425F for 12-15 minutes
If you have some clotted creme sitting around, you are more than welcome to throw that pinky up and dive in. I had ice cream, and more berries, and man oh man are these little guys good.