So...
WordPress and hosting issues have lead me to switch back to blogger, which does everything for me. I am still playing around with templates and formats, but here we are - the address is the same, but you will have to reset your rss feeds, so let me know if there are problems...
On this day in 1896 that Fannie Merritt Farmer published The Boston Cooking-School Cookbook, which was later renamed The Fannie Farmer Cookbook. It was the first cookbook to use accurate measurements. As it is also National Soup Month, I think I will make her Clam Chowder - It is a blustery day here and it will simmer nicely as I put together the grapefruit jelly I have planned. I think a better digital camera will have to be a priority for 2009...
So I made my first foray into crumpet -making today. The Flock tasters have given their stamp of approval, but I am not satisfied. I used this recipe here. I don't know if the recipe is what needs tweaking, due to high altitude, or my technique needs work, but I am not happy with the centers - I think they are not bubbly and firm enough. Also, I would like them with less of a yeasty taste, but that is me being picky. I have a few more variations that I want to try, so we will see how the next batch goes, but for now the Flock is happy...
I really meant to post these earlier, but school happened and life happened. so anyway, pictures...[gallery]
The applebutter experiment was a rousing success. I love that I was able to make it in the slow cooker. And the applebutter aficionado in the house says that it tastes like his favorite store-bought brand - a ringing endorsement, to be sure. Photos of the finished product need work, maybe the batch I do on Saturday will photograph better than this batch did.So, the recipe...
2.5 kilos apples, cored and finely chopped (I ran them through the food processor) 800 g raw sugar 1 1/2 Tbsp cinnamon 1/2 tsp allspice 1/4 tsp ground cloves 1/4 tsp nutmeg 1/4 tsp salt Place the apples in a slow cooker. In a bowl, mix the sugar, spices and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, (mine took about 10) stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. During the last hour, blend it smooth with an immersion blender. Ladle into sterilized jars. Boil filled jars for 15 min. Cool and store.I used organic Gala apples, but I think Granny Smiths or Jonathans would work well, too.
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