Date & Apple Breakfast (cake)

 

 

OVEN: 180 deg.C or 350 deg. F - for approx 30 - 35 mins. till 'cake' is golden brown.

DRY INGREDIENTS:

6ozs. porridge oats (rolled oats) (175g)

2ozs. wholemeal flour (50g)

1 tsp. baking powder

(WET) INGREDIENTS:

4 ozs butter (or margerine) melted (125g)

4 ozs soft brown sugar (125g)

3 tablespns golden syrup

FILLING: 

8ozs. apple - dessert or cooking apple, cored, peeled and chopped (250g)

8ozs. de-stoned dates, chopped

both these can be chopped together in a food processor. 

Method:

Grease a small loaf tin.

1. Add the cooled liquid to the dry ingredients, and mix WELL with a wooden spoon.

2.  Place half of this oat mix (approx. 4 ozs) into the base of your tin - press down evenly

3. smooth the filling ingredients over next, and and place the remaining oat mix over the top - smooth nicely down, pressing gently.

4. Bake until golen brown. Cool, then cut into slices

 - it is also very nice eaten warm. 

this recipe is taken from The Apple Cookbook edited by Nicola Hill

 

(please note the photos are not taken by me but were downloaded from general images)

 

 

 

Honey and Apple Cookies

This recipe can be used for Jewish New Year.  Usually you make a honey cake for a sweet New Year and everyone has their own honey-cake recipe, 

so I thought this would be nice too.

Ingredients:
1/2 cup of shortening or butter
1/2 cup of caster sugar
1/2 cup of honey (or maple syrup)
2 eggs
1/4 cup of sour cream
2 cups of plain (all-purpose) flour
1 tsp. of each: baking powder, salt, cinnamon
1/2 tsp. nutmeg, and powdered cloves (if wanted)
1.1/2 cups of finely chopped peeled apples - (mini chopper works well)

1 .Cream the fat and sugar and beat in the honey (maple syrup)
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the sour cream.
4. Sift in the flour, baking soda, salt and spices - combine well.
5. Add the apples.

Grease a baking tray and

6. Drop teaspoons about 3" apart

Bake at 350 deg. F, approx. 180 deg.C for about 15 minutes until the edges are brown.

 These cookies are probably more cakey than a crisp biscuit, but are very nice. 
You could also sandwich them with jam (or similar) in between.

Original vintage recipe

I think next time I make these, I will bake the batter in a shallow rectangular tin and lightly cut them into squares while they are still warm - I think they may look nicer.

Natural Remedies - Mint, and Apple Cider Vinegar

Mint:

It would seem that mint is a natural insect repellent.  I usually keep a small jar with some mint in water on my kitchen worktop as I like the smell, and thought maybe it was just coincidence, but it seemed to keep the flies away!  Link here to lots of other uses.

Apple Cider Vinegar:

Reading an article recently, it would seem there are a lot of claims for using Apple Cider Vinegar - amongst other things, helps as an anti-inflammatory and reduces cholesterol.  Apparently it can be taken diluted - I haven't tried this, but I do use a good cider vinegar in my Vinaigrette:

In a screwtop jar ...........
2 tblspns. Apple Cider Vinegar
4-6 tblspns. of olive or sunflower oil
1 tsp. Dijon Mustard
salt, black pepper,
clove of crushed garlic
Replace the lid (tightly) and shake well.  
This will store in the fridge almost indefinitely.

Apple Pie

Oven:
220 deg.C for 20 mins. then  190 deg.C for approx. another 20 mins. till golden.

Ingredients:
Pastry:
1.1/2 cups self-raising flour (or half plain and half self-raising)
1 cup of butter
1/2 cup of sugar
2 eggs

Filling: 
2 tablspns. jam of choice (apricot, plum etc.)

2 lbs. cooking apples - peeled and roughly chopped (better if they're smallish - they take less time to cook through - I use my food processor to chop them.)
3/8 cup (3ozs.) sugar - or to taste
1/4 cup of sultanas
juice and rind of 1 lemon
1 tsp. cinnamon
1 oz. flour
1/2 oz. melted butter
sugar to sprinkle

1. Rub the butter into the flour until breadcrumbs.
2. Add the sugar, then add 1 egg and 1 yolk and make into a stiff dough, - (save the spare egg white for glazing)
The pastry can be made in a food processor or using the dough hook in the larger kitchenaids.  You can wrap and chill the pastry while putting the filling ingredients together.
3. Divide the pastry into 2 - one slightly larger than the other.
4. Roll out the slightly larger piece  
(using kling film is good, but may need to sprinkle with a little flour).
Grease your dish/tin (approx. 9"x12"x1" deep) and place the pastry carefully inside, gently pushing into the sides.   
Dont worry about trimming it - this can be done when the lid is put on.
5. Spread the jam onto the base - carefully.

6. Mix the rest of the filling ingredients together and place inside the pastry.
7. Roll out the lid, wet the edges of the pastry base and carefully place the lid on top.  Trim.
Either crimp the edges together with your fingers, or use a fork.  Make a small hole in the centre.
8. Brush with beaten egg white and sprinkle with sugar.
Bake.

Note: you could also cut out pastry circles, place in some of the filling, reseal the pastry - and have smaller pasties - but check the cooking times.

enjoy!

Apple Cake (2)

Oven: 350 deg.F / 160 deg.C
Ingredients:                                                      Half Quantity:

3 cups of Self-Raising Flour                              1.1/2 cups
(or Plain Flour + 2 tsps. baking powder)             
1/2 tsp. salt (dont add this if using salted butter) 1/4 tsp.
2 tsps. ground cinnamon                                    1 tsp.
1 tsp. ground ginger                                           1 tsp. - didn't change this quantity)
1.1/4 cups of demerara sugar                             1/2 cup + half of 1/4 cup
3/4 cup of vegetable oil (sunflower is fine)       1/4 cup + half of 1/4 cup
8 tblspns. melted butter                                      4 tblspns
2 large eggs - beaten                                           1 large egg
2 tsps. vanilla                                                      1 tsp.
3 cups approx. (peeled and cored apples) - whizzed in food processor  1.1/2 cups
or coarsely grated apples
1 cup chopped walnuts, if wanted                      1/2 cup


1. Stir together the flour, (baking powder), salt and spices.
2. In a separate large bowl combine the sugar, oil, melted butter, eggs and vanilla and beat until blended.
3. Stir in the flour, apples and nuts, if using.  This mixture will be very thick.
4. 'Dollop' into your baking tin and gently smooth over with a knife.  Drop the tin gently on your worktop,  so as to even out the mixture. 
5. Bake for approx. 45 mins (maybe longer) - until the top springs back slightly and is nicely golden.
6. Cool the cake in the tin, and sift with icing sugar when cold.

Tip:
I've been using paper liners so that I dont need to grease and flour the tins - this does make life a little easier, though you dont always get such a neat shape to the baked cake.

APPLECAKE (1)

Very Easy Apple Cake (1)

Ingredients:
8ozs. sifted Self-Raising flour (or Plain flour and 2 tsps. of baking powder)
pinch of salt
1/2 - 1tsp. ground ginger
1/2 - 1tsp. mixed spice
2 eggs
4 ozs. demerara sugar
4ozs. butter - softened
approx. 3 apples, cored but dont need to peel - chopped fine in food processor
few drops of vanilla essence if wanted.

Round or Loaf Tin

1. Cream the butter and sugar
2. Beat in one egg at a time with about a tblspn. of the flour
3. Add in the remaining flour and spices and mix together - dont overbeat, but mix should be fairly nice and creamy.

If the mixture is a little too stiff for a 'dropping' consistency, add a little slightly cooled boiled water, small amount at a time.  Beat in.

4. Mix in the chopped up apple and spoon into your prepared baking tin.

I forgot to put my oven on (!) so I put the cake into a cold fan over - temp. about 150 deg.C - and baked it for approximately an hour - do check (with a skewer) though as ovens vary.

This cake is lovely warm, but just as nice cold :)

TIP: It's a good idea to use a good quality flour when baking cakes - it does make a difference.

APPLECAKE (2)

Apple Cake with Raisins - quick and easy - small cake

 
Oven: 160 deg. C - approximately 40 - 50 mins.
Ingredients:
4ozs. of soft margarine (Flora)
4ozs. Demerara sugar
2 eggs - beaten
4 ozs. self-raising flour (or plain flour + 2 tsps. baking powder) - sifted, + pinch of salt.
1 eating apple - peeled, cored and roughly chopped
a handful of either sultanas or raisins (golden or regular) - (dredged in some of the flour)
few drops of vanilla and almond essence.

1. Cream the sugar and margarine.
2. Add the eggs plus a tablespoon of flour - mix together well.
3. Add the rest of the flour, then the apples and raisins, and the essences.
4. Grease and flour a cake tin and put the batter in, gently smoothing it out.
5. When done - test with a skewer.  If it is browning too much, but not cooked through, lightly place a piece of foil over the top and leave a little longer.
6. Cool on a rack.
7. Eat :)

 



Almond and Garlic Soup - a (delicious) cold Andalucian soup .... (Ajo Blanco)



 

Ingredients:
1 cup of almonds (or cashews) soaked for at least 6 hours, remove skins from the almonds.
2 or 3 slices of white bread - soaked in cold water for about 5 mins., and squeezed out.
Large clove of Garlic - (or more if you like it)
1/4 - 1/2 tsp. sea salt
1 cup of chilled bottled water
1/3 to 1/2 cup of a good olive oil
2 tablespoons of Sherry Vinegar (Balsamic will do, but Sherry Vinegar is better)
Green Grapes and Chopped peeled Apple to garnish

This is a traditional cold soup, and is delicious ......

 

1. Using your liquidiser, place the bread, almonds, garlic, salt and water and blend until smooth.

2. With the motor gently running, add the olive oil - the consistency should not be too thick.

3. Pour the puree into a bowl and add the sherry vinegar - if the consistency is still too thick, add more chilled bottled water.  Taste to re-season, if necessary.

4. Pour into a glass jug and refrigerate for at least 2 hours.

5. Cut up some green grapes (halve or quarter), and some chopped, peeled Apple and either place in the centre of the bowl, or serve in separate dishes.

 

There are lots of accompaniments to this soup - raisins, flaked almonds, cucumber - peeled and chopped, dark red cherries, chive flowers, garlic flowers - etc. 

it can look very pretty.

You can also serve this served as a duo with Red Tomato Gazpacho (and croutons) - - lovely on a summer buffet table.

Tortilla recipe link

PS: I cant take credit for the pics - but they are very pretty



Apple and Raisin Cake - small cake and very easy

Oven: 160 deg. C - approx. 45 mins.
Ingredients:
4 ozs. (110 g) soft margerine (Olio, Flora or similar - make sure it's ok for baking)
4 ozs. demerara sugar
2 medium eggs
4ozs. self-raising flour
1 sweet apple - peeled, cored and chopped
2 - 3 tablespoons of  raisins
1/2 tsp. vanilla essence
tablespoon or two of plain yogurt, milk or warm water*, if mixture is too thick

1. Cream sugar and fat together.
2. Beat eggs and add them one at a time with a small amount of the flour.  This should stop the mixture from curdling.
3. Add vanilla.  (A few drops of both vanilla and almond essence is also nice.)
4. Dredge the raisins in flour and add both to the mix with the chopped apple.  Stir in, adding either a little milk, yogurt or warm water if the mixture looks a little thick.
5. Grease and flour a smallish cake tin/dish and bake until cooked - test the centre with a skewer.
6. Leave to cool, remove and store in an airtight container.

While it's still warm you can drizzle some Maple Syrup over the top - - yummy.

Chicken (Sausage) Roll - easy

Oven: 180/190 deg. C
Ingredients:
Filling:
1 pack (approx.8) chicken sausages (I used Marks & Spencer's)
Remove the skins and discard, and place the sausagemeat in a mixing bowl.
Then ....
1 chopped leek (white part)
2 cloves of garlic - chopped
1 Spring Onion - (peeled) chopped
handful of pinenuts
Saute the above in about a tablespoon of oil and a knob of butter, until the leeks/onions are softened, cool, then add to sausagemeat, with
Handful of chopped fresh corriander
some grated lemon zest (optional)
2 apples - peeled and chopped
Mix together well.

Pastry:
8ozs. Self-raising flour (or Plain Flour + 1 large tsp of baking powder)
1 tsp. dried oregano
1/2 - 1 tsp. dried Basil
Pinch of dried Thyme
4 fl.ozs. Sunflower Oil
Plus enough cold water to make a nice dough - add a couple of tablespoons of water at a time.

Mix all the dough ingredients together (food processor is fine), 
Bring the dough together and roll into a rectangle on a lightly floured surface.  
Grease a flat baking tray, and move the dough carefully on to this.
Place the Filling along the centre of the rectangle, fold in the short side pieces, and bring up the long sides to cover, and pinch together.
Glaze with a beaten egg, and sprinkle some Sesame Seeds on top, if fancied.
Using a skewer, make a few holes in the pastry top, (in a pattern - maybe 3 each side) -

Bake for 1/2 - 3/4 hr. - check to see if nicely browned and you may see the filling bubbling through.
Leave to cool or get cold - I think this is nicer eaten cold.
Serve sliced with mustard and a lovely green dressed salad.

Great for a picnic, or just grazing from the fridge at weekends :)
I wrap mine in greaseproof paper and foil, and it keeps well in the fridge for a good few days.

Apple and Blueberry Crumble with Coconut - easy

This recipe really doesn't need exact measurements of fruit - 

Oven: 180/190 deg. C- 1/2 hr to 3/4 hr should be fine - longer is ok.

Ingredients for the Crumble Mix:
8ozs. flour
4 ozs. butter
2-3 ozs. sugar
1-2 ozs. dessicated coconut

I use my food processor and crumb the butter and flour, and add the sugar and coconut. Mix together and set aside.

Filling:
2 supermarket-sized packages of Blueberries (approx. 1lb. - more or less) - rinsed
4 - 6 peeled, cored, and chunkily chopped apples - cooking apples or sweet eaters are fine - use less sugar if using sweeter apples
approx. 2 tablespoons of sugar and a little cinnamon - sprinkled over the fruit.
NOTE: If the fruit is sweet - I have made the filling with just the fruit and no extra sugar on it.
Small amount of water (about 1/2" to 1") or apple juice, in the base of the dish - 
(the amount of liquid also depends on how juicy the fruit is, but on average about 1/2" is fine.)

Butter an ovenproof dish and place the fruit inside
Sprinkle some sugar, if using, over the fruit, then the Crumble Mix.
Bake - I've found it is better if not overbaked and although the juice is bubbling through the crumb, the fruit is still fairly whole.

If you have any spare crumble mix - this freezes very well.

 

 Bake until the juices start to bubble through the crumble mix, and the crumble is beginning to colour.

Serve with pouring cream, custard or Ice Cream

Deelicious!

Apple Cake (small) - very easy - using sunflower oil

Oven: 180/190 deg. C - approx. 45 mins.
Ingredients:
2 apples (dessert or slightly sourer is fine) - peeled, cored and sliced
2 tablespoons of Apple Juice
2 medium Eggs
4ozs. (100g)  Demerara Sugar
1/8pt (75 ml approx.) sunflower oil
1 tsp. of good Vanilla extract
4 ozs. SR Four sieved with
1 tbls. Ground Cinnamon

1. In one bowl - add the apple juice to the apple slices and set aside while mixing the batter.
2. Whisk the eggs, sugar and oil together, for a few minutes, until light and frothy.
3. Fold in the flour/cinnamon* and then the apple slices.
4. Place in a well buttered and floured baking tin/dish and bake for approx. 45 minutes in a preheated oven.  Test the centre of the cake with a skewer, to see if cooked through. (Will come out 'clean' if cake is done).
4. Cool on a wire rack.  Sprinkle the top with icing sugar.
5. Done!

* If the batter looks a little thick, add some slightly cooled, boiled water - incorporate well, but dont overbeat  - until you have a nice consistency to  your batter.

Apple Crumble - very quick and easy

The amounts in this recipe are not crucial at all - just use what you have. I've used my windfall apples from the garden - enough to fill your dish - 

Oven: 190 deg.C - approx. 1 hr. cooking time
Ingredients:
Apples - mostly sweet, but one or two slightly sour is a good mix
Maple Syrup - or demerara sugar
A large handful of Raisins or sultanas
Handful of Ground Almonds
Small amount of Apple Juice

Crumble Topping: 
4 ozs. plain flour (or 3ozs. Flour plus 1 oz. Porridge Oats)*
1 teasp. cinnamon, pinch of salt.
4 ozs. butter : 2 ozs. sugar : (plus little extra butter for greasing dish)

Place all the Crumble ingredients into your food processor and whizz until you  have crumbs - don't over-process as you will just get clumps.
Any crumble topping that is left over can be frozen in a plastic bag and used when you fancy!

 
1. Apples - dont bother to peel, just 1/4, core, and slice thinly.

2. Place first layer in your buttered dish and 'scatter' over some sultanas/raisins, ground almonds and some Maple Syrup (or sugar) - I love Maple Syrup! :)
3. Repeat 2nd layer as above adding some of the crumble mix over the top.

4. In a corner of the dish,  pour in a small amount of Apple Juice and bake until you see the juice bubbling at the edges, and the apples are nicely softened - test with a skewer.

Eat hot or leave to cool -
Serve with Cream or Custard or Ice Cream (extremely  yummy).

This keeps pretty well, (covered), in the fridge and heats well in the micro.

*there are lots of 'seeds' and nuts you can add to this crumble mix - to your own taste.

Apple Butter - Amish Recipe

Apple Butter is a very concentrated form of apple puree/sauce that is produced by long slow cooking, until the sugar in the apples caramelizes, turning the apples to a deep brown. The concentration of sugar gives the apple butter a much longer shelf life as a preserve.

........... It's a bit of a convoluted procedure, but you may feel it's worth trying.

Recipe 1.
Ingredients: Makes 3.1/2 pints
approx. 3 litres of apple cider (sweet)
approx. 4lbs. (or little more) chopped cooking apples (dont peel or core)
1 tsp. cinnamon
2 cups (US) of sugar
1 tsp. ground ginger
1/2 tsp. cloves

1. Heat the cider to boiling point and boil uncovered until the cider measures about 4 pints.  (Use a stainless steel pan.)
2. Add the apples and heat to boiling point.  Reduce the heat.  Simmer uncovered, stirring frequently until the apples are soft. - about an hour.
3. Stir in the remaining ingredients and reduce the heat.  Simmer until no liquid separates from the pulp. - about 2 hrs.  - heat to boiling.
4. Pour into hot sterilised jars, lid and process in a boiling water bath for 10 mins.

Recipe 2.
Ingredients: Makes about 3 pint jars.
4 lbs. of cooking apples
1 cup of apple cider vinegar
2 cups of water
approx. 4 cups of sugar
pinch of salt
2 tsps. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
grated rind and juice of 1 lemon

1. Cut the apples into 1/4s - dont peel or core - (cutting out the damaged parts)
2. Put them into a large pot, add the vinegar and water, cover and bring to the boil, reduce the heat and simmer and cook until the apples are soft - about 20 mins. Stirring.  Remove from the heat.

3. Sieve the puree, and add 1/2 cup of sugar for each cup of apple pulp. Stirring to dissolve the sugar.
4. Taste to adjust seasoning.

6. Cook uncovered - preferably in a preserving pan - on a medium heat, stirring to prevent burning and a crust forming on the bottom, and cook until a thick smooth puree - about 1-2 hours.  A small amount on a cold plate to test, should be thick but not runny.

7. Having sterilised your jars by putting them in the oven at 200 deg.F for about 10 mins, pour the sauce into the hot sterilised jars.  Before applying the lids, place the lids in a bowl and pour boiling water over them and wipe the rims of the jars clean before applying.

Little Note:
To by-pass  all the fiddly bits and long cooking - make some apple puree (ingredients as above) - with peeled and cored apples -  and pour into sterilised jars and lid them.  These will keep pretty well in the fridge, but probably not as long as if they were properly 'canned'.

The Puree can be used in both savoury and sweet dishes: i.e. Apple Butter Cake, Spicey Chicken Thighs etc.

It's a very useful thing to keep handy, and is delicious served as a pud with ice cream, yogurt, cream, custard or just about anything!   :)

Apple Turnovers

 

Oven: 230 deg.C
Ingredients for Filling:
'windfall' apples are just right! - or - 2 large cooking apples
100g (3.5 ozs.) caster sugar
1 tablespoon of Cornflour
1 tsp. lemon juice
1/4 tsp. ground cinnamon

packet (or two) of Bought Puff or Flaky Pastry
1 egg plus 1 tablespoon of water

Topping: Glace Icing
2ozs. icing sugar (60g) - sifted
approx. 1 tablespoon of water - Mix together till smooth.

1. Peel, core and slice the apples.
2. Cook the apples over a low heat, with the sugar, cornflour, lemon juice and cinnamon.  Stir frequently until the apples are tender.  Set aside to cool.
3. Roll out the dough on a lightly floured surface, and cut into four 6" (15cm.) squares) - or however many you have for the amount of apples.
4. Brush some of the egg/water mix over the squares.
5. Spoon about 1/8 of the apple mixture into the centre of the squares and fold diagonally in half and press the edges to seal.  Place on an ungreased baking tray and chill them in the fridge. When ready ..........
6. Brush the Turnovers with the egg mix and bake for about 20 minutes until the pastry is golden.  Cool on a wire rack.
7. Drizzle the icing over the top of the Turnovers.

Blackberry & Apple Crumble (basic recipe)

Oven: 180 deg. C (approx.)
Ingredients
Crumble Topping:
8 ozs. (225g) of plain, wholewheat or mixture of flours (you can also substitute about an ounce of porridge oats for flour)
4 ozs. (110g)  cold butter - cut into small pieces
100g soft brown sugar
Pinch of Cinnamon/Mixed Spice, if you fancy

1. Add the cold butter to the flour and rub in until you have 'breadcrumbs'.
2. Add the oats (if using) and the sugar - set aside

Apple & Blackberry Filling:
approx. 1 lb. (500 - 600 g.) cooking apples - peeled, and cut into similar sized pieces - cooked until just soft with
1 large tablespoon (25g) soft brown sugar and
approx. 6 tablespoons of water (depends on how much water is in the apples) - - - I like quite a bit of juice, and don't like my crumble too dry. 
Then add -
400 g. blackberries - washed and rinsed with the apples, once the apples have been cooked.
Cooking the apples can be done in the micro - but don't overcook them.

3. Butter an ovenproof dish and place in the apples and blackberries.
4. Sprinkle the crumble mix on top, then tap the dish down gently so it's all evenly distributed.  If you have some crumble mix leftover, this can be put into a plastic bag/container and frozen until you need it next time.
5. Bake about 40 - 50 mins until becoming golden brown, and the juice has begun to bubble up.

Serve with custard, single or double cream or crème fraiche - or anything else delicious.
You can also add pinenuts or any other chopped nuts, raisins, sultanas - lots of nice additions.

 

Blackberry & Apple Jam

 

 

Ingredients & Instructions -
I find, sometimes I just want to make a couple of pots of jam, and this recipe is sufficient for just about 2 pots.

8 ozs. of Blackberries
9ozs. cored and chopped apples (no need to peel)
1/2 lemon - juice and zest

1. Cook slowly (don't use an aluminium pan) until the fruit is very soft - approx. 15/20 mins.
2. Sieve the fruit and weigh the pulp.

Use 12 ozs. of sugar per 1lb. of fruit pulp.
for 8ozs. of fruit - use about 10ozs. of sugar.

3. On a very low heat, stir in the sugar and stir until the sugar is completely dissolved.
4. Bring to the boil very slowly, stirring frequently, until thick and creamy, - approx. 15-20 mins

It may reach 'setting point' earlier - test a blob of jam on a cold plate - if it wrinkles, and isn't runny), then it should be fine.  If you have a jam thermometer - check using this.  I prefer a softer set jam so usually judge it by 'look and feel' :) - (apologies for not being more technical.)



 the last test will be a 'thick set', so do not overboil if you like a looser jam



5. Leave about 15 mins. to settle.
6. Pour into sterilised jars, and lid (you can use the little wax discs before lidding.) 
Label, once the jars are cooled.

Notes:
(a) You can use any collection of fruit/berries: ie. plums, blackberries, apples, blueberries, red currants, cherries, etc. - remember to add some lemon juice as this helps the jam set.  You may have to check on how much pectin a particular fruit has, as you will not have to add so much lemon juice. 

(b) If things go wrong - if the jam hasn't set after cooling and potting, tip it all back into the pan and reboil, adding more lemon juice. 
If you have over-cooked your jam and it has become rubbery - (you'll find this out usually once it's cooled) - put it back into a saucepan, add some boiling water, a small amount at a time, stirring well, until it has achieved the right 'softness'. 

(c) If a mould develops on the surface of the jam in a jar, remove it with a clean spoon along with about half an inch (1cm) of the jam underneath.  The rest of the jam will not be affected - and place a waxed disc dipped in brandy on top :)

(d) Don't worry if any scum rises to the surface while the jam is boiling - if you keep skimming it, you  may well not have much jam left!  Wait until you have a 'set' then remove the jam from the heat and stir in a small knob of butter, which should disperse the scum.

(e) To sterilise your jars if you're in a hurry - you can pour boiling water (carefully) into your jars and lids - I find this works just fine.

You can, of course, make the jam in the Microwave, first pureeing the fruit, stirring in the sugar, then in increments of 1 - 2 minutes at a time (on High), stir and test.  It's pretty easy going - and difficult to burn the jam, although you can overjam it! :)

Apple Cake - Amish Recipe

 

you can make these as small cakes too
 

Oven: 180 deg.C (350 deg.) - 45 minutes (approx.)

Ingredients:
1 cup of sugar
1 cup of vegetable oil
3 eggs
1 tsp. vanilla

1.1/2 cups of plain flour
1/2 cup of whole wheat flour (or 2 cups of SR Four) - sifted
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt

5 cups of raw apples - peeled/chopped

1. Blend the first 4 ingredients together in a large mixing bowl.
2. Add the next 5 ingredients - stir well
3. Fold in the apples and spread the batter in your baking tin (9"x13")
4. After 45 minutes, test with a skewer to see if cooked through.
5. Cool, serve and eat :)

The cake/s can also be zapped quickly in the Micro and eaten hot with custard or cream - as a pud :)

Recipe slightly adapted from: "Cakes from Amish & Mennonite Kitchens"
- Pennsylvania Dutch Cookbooks.

Halloween -Witches Fingers & Apple Monsters!

 I found these two ideas in The Times today - I think kids will love to make them.

The witches fingers seem a little fiddly, but look great - and the sort of ghoulish things kids love to eat :).  I haven't given instructions for the Apple Monster as this seems pretty self-explanatory - but I like this best :)

Witches Fingers: - makes 30

Oven 180 deg.C/350/Gas 4

Blanched, slivered almonds

Red Gel food colouring

2 eggs

1/4 tsp. vanilla extract

115g (cold) salted butter

65g icing sugar

3 tbls. granulated sugar, pinch of salt, 

210g plain flour

1. Place the almonds in a single layer on baking trays.  Mix together a couple of drops of food colouring with a couple of drops of water and paint one side of each nail with a thin paintbrush.  Set aside to dry.

2. Separate one egg - put the white in a separate bowl and set aside.  In another small bowl, whisk together yolk, remaining egg and vanilla.  Set aside.

3. Cut the butter into chunks and combine with the sugars and salt.  Beat until well combined.

4. Add the yolk mix. and beat until smooth (about 2 mins) Add the flour in 2 additions, mix on low speed until just incorporated.  Wrap the dough in plastic film and chill for about 20 - 30 mins until firm.

5. Line 2 baking trays with parchment and divide the dough in half.  Keep one half wrapped in the film while working with the other one.  

6. Divide it into15 pieces and roll each piece into finger shapes 3-4" long.  Pinch the dough in 2 places to form the knuckles. and score each knuckle lightly with a knife.

7. Place the fingers on a baking tray and freeze for 5-10 mins.

8. Lightly beat the egg white with a fork - remove the finges from the freezer and immediately brush lightly with egg white.  Position on the nails, pushing on gently.

Bake until lightly browned - about 10-12 mins.

Cool on wire racks.

from: Decorating Cookies by Bridget Edwards.

bakeat350.blogspot.co.uk - 
.......... lovely website.

Apple Streudel - very easy

Ingredients: 

Ready-made Filo Pastry sheets (approx. 4)

Filling:

1 large Bramley apple - peeled, cored & roughly chopped

2 sweet apples (Braeburn) - peeled, cored and roughly chopped

approx. 1 cup of raisins and/or sultanas

approx. 1/2 cup of Ground Almonds

2 tablespoons of honey or maple syrup

1 tablespoon of brown sugar

large pinch of cinnamon 

melted butter or sunflower oil
icing sugar

1.Place the apples and raisins  into your food processor and process - not too finely.  Pour into a larger bowl.
2. Add the rest of the filling ingredients.  Taste for the amount of sweetness that you like.
3. Butter your baking dish and place each sheet of filo, separately brushed lightly with oil, on top of each other.
4. Place your filling fairly centrally on top and fold each filo sheet over, brushing with oil - so you have a small package - folding in the sides too so all the filling is well contained.
5. Brush the top with oil and bake at 180 deg. C until nicely golden.
When it's cool - dust with icing sugar.
This will serve approx. 6 portions.

The quantities of the filling ingredients are not crucial - and you can vary these - just taste before making up your parcel to make sure it is sweet enough, and tastes good!  This is good either hot or cold - served with thick sweet or sour cream.