(whoa i thought i’d posted this months ago but it’s been sitting half finished in my queue! i discovered this because i finally opened the caramel apple butter last night and OH MY GOD it’s good! and somebody asked for the recipe so i went off to find it and woe! it hadn’t been posted!) My sister made a bunch of apple butter the other day (with apples I gave her) and although I don’t really *like* apple butter (or don’t remember liking it; I haven’t had it since I…
About 45 minutes ago I said I thought I was going to go invent some apple pecan cookies, and did. It’s possible I should invent baking recipes more often. This is my third or so original recipe and so far I’m three for three… Kit’s Apple Pecan Cookies 1/2 c soft butter 1/2 c brown sugar 1 egg 1 tsp vanilla 1/4 tsp salt 1/2 tsp baking soda 1 tsp cinnamon 1 1/3 c flour 1 c chopped toasted pecans 1 c peeled, diced apple Cream butter and sugar; add…
I was faffing around on Saturday trying to convince myself to get my act together enough to Make The Apple Pie, and mumbled, “Or maybe I could just make a blackberry apple crumble, that’d be easier,” in the vicinity of our guest, who said, “I didn’t know that was an option!!!”, thus indicating I should do that. :) I poked around the internet and couldn’t find a recipe I really liked, so I kind of invented one. It went like this: Kit’s Blackberry-Apple Crumble 1 oz butter 1 oz sugar…
I’ve been going out and getting nettle-stung in search of the wild blackberries that are growing in our garden. (Nettles offend me mightily. Plants do not try to kill you in the land of my people, at least, nothing but Devil’s Club, and Devil’s Club looks like it wants to kill you from forty feet away.) Anyway, I’m apparently too easily taunted by blackberries and when I see them I feel obliged to get them immediately instead of preparing myself sufficiently against the nettles, so it’s this kind of adversarial…
You would think I would know by now not to post “I made this” food stuff without also posting the recipe. :) Someone asked, so here’s my recipe: Lemon Curd 2 egg yolks 2 whole eggs 3 oz (6 tbs) butter, room temperature 1 to 1.5 cups sugar the juice of 3 lemons (1/2 to 3/4ths cups lemon juice, depending on the size of the lemons; adjust sugar accordingly) Cream butter & sugar until fluffy. Add eggs & egg yolks & mix again. Slowly add lemon juice. The mixture will…