 the blackberry cordial?
I’m in West Virginia this weekend, and most of the stock has been shipped to Kentucky, but there are still a few bottles to hand. If you’ll go to my profile and bring it over here, I’d be much obliged.
Now we can all enjoy.
Thank you MarthaJeanne. There are still a couple of bottles of the 2018 vintage; but I recommend 2019. For some reason it is superior.
I haven’t had time yet to decant 2020.
The bottle to the right is just a memento from daughter’s social studies project on Prohibition.
I found a bottle of 'black and blue gin' from 2018 here. Burns all the way down.
But not bad with some lemon juice and plenty of water.
When I buy lebkuchen I buy the cheap offcuts from the factory.
What this really calls for is hot Glühwien or spiced cider.
I should be able to still find some local cider when I go out later. Mulled cider sounds just right for the day.
The filling is ham, onion, and sauerkraut, with a bit of the ground ivy I dried in the fall.
Preferred beverage is beer.
Blueberry cake in the oven. More or less this: https://www.recipetineats.com/blueberry-lemon-yoghurt-cake/ Picture will come in an hour or so.
Oh, I’ll take a slice of that before it’s gone! Yes, more whipped cream please.
I will admit that by rights there should be more blueberries, but I had only two boxes although the recipe wanted three. I suspect that nobody would object to more blueberries in it, but it is really good this way, too.
I can’t think of anything that isn’t improved with more fruit.
Lincolnshire Plum Bread. One of those British sweet yeast breads with lots of dried fruit. Each is a bit different from the one in the next district. This one is mostly prunes, spiced with cinnamon and allspice. I love them all. Spread with good butter, and sit down in a comfortable chair with book in one hand and a cup of tea in the other.
Lousy picture, but good apple cake. And there is enough cider left in the bottle to drink with it.
Recipe from Delia's Cakes more or less.
Yes, please! That looks very much like my mother’s Roman apple cake. Cinnamon-sugar topping?
The topping is a normal crumble with almonds and sliced apples mixed in. Except I had walnuts, not almonds. I thought this recipe looked good, but the cider comes through a lot more than I would have expected. This is about 2/3 of the sugar, and half would have been enough for us.
Also very good with cheddar cheese.
Jerry came down to see what the 'noise' was about. He went back up to bed. After all it was already after 20:30. But he gave me 'permission' to leave some Oatmeal and Chili Chocolate Cookies on the bed for him.
Oh! I guess I can share the chocolate chip cookies too that Theia and I made Friday. They came out of the oven a bit thin and crumbly, but still delicious. Daughter says I should refrigerate the dough to firm up the cookie; but T and I like to lick it from our fingers too well.
Whoops! Wrong topic.
What I should say here is that folks who like the idea of brandy, chili, and oatmeal in their chocolate chip cookies are welcome to mine as long as they last. Purists should go with Ruth's.
How are you shaping your cookies? For drop cookies there is no need to cool. If you are doing something like forming cylinders and slicing, yes, an hour or two in the refrigerator works wonders. For rolling and cutting out you probably want extra flour, not to mention that the chocolate chips should probably be added after rolling the dough out.
When we lived in India my mother used to make up any cake mixes she got in packages with boiled water so she could lick the bowl.
I’ve always done drop cookies, but I will try more flour next time.i was thinking less butter; probably amounts to the same thing. Licking our fingers, the spoon and scraping the bowl are as much pleasure as eating the cookies.
I made bread today, and enriched part of the dough with butter, honey, walnuts, dried raspberries, cinnamon and allspice. Very good.
>26 MarthaJeanne: Sounds delicious!
I've eaten it both with just butter and as a base for cheese and for a fried egg sandwich. Works well. But no picture. It's just a loaf raised in a reed basket.
When I have time I need to make ginger snaps again. And I was at my favourite spice store earlier this week. They didn't have the Mocha Mix I wanted (a nice mixture of sweet spices without cinnamon), but I found a new mixture, Backe Backe Kuchen, citrus peel, cinnamon, cardamon, mace, star anis, molle and tonka bean.
Anyway, I thought this sounded interesting, and was thinking of trying it in a pound cake with either blueberries or those dried raspberries. But now it will be at least Sunday before I can bake again.
>29 MarthaJeanne: I love ginger snaps. Do you have a particular recipe you use? I have been wanted to bake down some of my flour stores -- bread, whole white, whole wheat, buckwheat -- but that means having treats in the house. I may do a baking marathon next weekend and take it to my car shop guys. They love baked goods. Heh.
I can email you my uncle's recipe. (picture >3 MarthaJeanne:) I leave out the white sugar and use a mixture of treacle and golden syrup for the molasses. And, of course wholegrain flour, wheat or spelt depending on which is open. Leave me your email address in a private message on my profile. Don't know how else to send you the file.
>31 MarthaJeanne: Thanks! I left you a message!
You should have it now. Let us see them if you bake.
It feels like picnic food time. So I made up a big batch of macaroni salad. Will pair it tomorrow with sausage and sauerkraut and invite daughters family for dinner on the deck.
Theia is already insisting on a seat in the sunshine when it’s snack time.
>34 2wonderY: That sounds DELICIOUS.
Blueberry pound cake using the Backe Backe Kuchen spice mix.
I have to say that this batch is wide ranging. I gave one of the loaves to the neighbours. They liked it. My husband ate some at his zoom church meeting, and they wanted virtual refreshments.
>38 MarthaJeanne: Ha! You may be stretched thin supplying for virtual meetings. Remember, we were first.
Ginger snaps are in the oven again. Should be ready to eat in a few minutes.
Yes. Good bake.
This is a rhubarb/apple 'cake' with streusel topping. I added a lot more cinnamon and other spices. To be served with mango ice cream.
Ooooh! Much better than the mealworms I was expecting!
My hedgehog prefers the mealworms.
>21 MarthaJeanne: As I said above, this recipe makes pretty good grownup cookies, but why not gild the lily? I replaced the chili chocolate with lemon ginger chocolate, and some of the dried fruit with the dried raspberries from Schottenobst. And then used Bacardi Razz for the brandy.
They won't look very different from above.
Mmm! Yes! Good. But they have the disadvantage that raspberries normally have - raspberry seeds.
Big change I would do next time. First chop up the rhubarb and mix with the sugar and leave it to sit a bit. When it comes time to add the sugar it will be a thick syrup that can be poured off the rhubarb. This would make the dough much easier to handle and get the rhubarb juices better distributed in the cake.
Two breads from one dough. Fruit or pumpkin seed.
Usually, I’d go for the fruit loaf, but that pumpkin seed loaf looks pretty darn appetizing today.
>10 MarthaJeanne: I want that recipe!!! Ham and sauerkraut, yummy.
I just put date and apple oat bars in the oven. As usual, I tinkered a bit. What I don't understand is how the recipe can be baked in a square pan, and then be cut into 8 squares afterwards.
>48 fuzzi: I don't recall which cookbook that came from. It was a basic yeast dough, and the original filling was kimchi, but it suggested sauerkraut as a substitute. Since we had ham in the refrigerator, it seemed just logical to chop some of that in, too.
>49 MarthaJeanne: *waves hand wildly in the air* I know, I know! Two square pans!
>51 2wonderY: It says, "Grease an 18cm square tin." I made 1 1/2 recipes for my tin, and there certainly wasn't more than I needed.
Even cutting the sugar way back, it is very sweet. Also crumbly enough to