Recent Activity
Oh! I've never seen that, dried with skins on. Good for your clients. Any little bit of healthy, right? I take it the skins aren't noticeable in the cookies. Drying is probably the key.
Recently I had an updated version of Waldorf salad that was really good. The apples were cut in batons, skin on the ends. Tart like granny smith and one of the newer dark ones, and one redder one. Large pieces of pecan, I think, or walnut, crunchy, but only lightly candied, not covered in toffee or anything too sweet, just a few small and not too sweet raisins, and a thin creamy dressing that wasn't sweetened. So it was refreshing and edible, not sugar glop, and the skins were very nice.
But no skins in the charoset or apple pie!
I don't care if apple skin is healthy. I don't like it LOL
It's just a suggestion!!!
Here, it's a quatre quarts.
OP states it's already very moist, so wouldn't adding an egg make it goopy?
How finely are the apples chopped? What about grating them instead?
FWIW, I make a cottage pudding type 'cake' that directs beating the egg and sugar until light and fluffy, then adding the flour/dry ingredients and beating well before adding the chopped fruits. I feel like that develops some gluten and binds things better.
Perhaps try ordering the steps differently to see if that helps?
Hmm - just came across this in my feed - looks similar, but steps are different than described above...
https://getpocket.com/explore/item/french-apple-cake
Ingredients
- Cooking spray
- 1 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 2 large eggs
- 1/2 c. (1 stick) butter, melted and cooled
- 3/4 c. plus 1 tbsp. granulated sugar, divided
- 3 tbsp. dark rum
- 1 tsp. pure vanilla extract
- 3 medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
Directions
Step 1
Preheat oven to 350° with a rack in the middle position; lightly coat an 8” round cake pan with cooking spray. In a medium bowl, whisk together flour, baking powder, and salt.
Step 2
In a large bowl, whisk eggs until foamy. Add melted butter, 3/4 cup sugar, rum, and vanilla and whisk to combine. Add dry ingredients and stir with a wooden spoon or rubber spatula until evenly incorporated. Fold in apples. Transfer batter to prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
Step 3
Bake until golden and a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool 15 minutes before inverting onto a cooling rack to cool completely.
Yields: 8 Servings Prep Time: 15 mins. Total Time: 1 hr. 30 mins. Cal/Serv: 336
I'd eat all of it LOL
lars, I agree with you and also would rather have some other kind of cake for berries. Shortcake is not my favorite. I love my own biscuits, though. But when I want cake, I want some other kind of cake.
During strawberry season her, I make at least once each,shortcake, strawberry pie, and strawberry cake.
It's one of those veg that I wish I loved, but I don't. The only thing I'd do is to slice it all finely, cook it gently, add a TON of garlic and herbs and make it into a pie (not tart). I think I'd add cheese too. It really needs help LOL. I'd use a méditerranéen-style olive oil pastry.
You can, but first you have to turn the item into compost.
Lay the chard over your soil. It will act as mulch to prevent more weeds from growing and eventually break down into compost. Or, you can feed it to your pets and let them compost the garden as needed.
Brilliant!!!
Again...your photos are BEAUTIFUL! Love seeing what your making! Your a food magician. Yum! 🍒
Thanks everyone for your wonderful comments. We all agree that food can be fun.
If you think this 2024 Eggclipse dish is creative, my next one for the next eclipse will be unbelievable. Come back here in 2079 I will show you. LOL!
dcarch
Thanks, everyone. I'm hoping he'll be able to walk a bit later. Right now his days basically consist of sleeping, getting up for short whiles, but whenever he eats it makes him very tired again and he goes back to sleep. I know what he likes/wants in food, so last night I made him sauteed chicken tenders, yellow rice, broccoli w/ garlic & OO, sauteed zucchini, baked sweet potato, and cranberry sauce. He said it was exactly what he wanted, but then he didn't have room for dessert. This morning I made him blueberry-yogurt pancakes and a fried egg, plus he had one piece of leftover bacon. He's sleeping again, but the food seems to be hitting the spot because he ate 4 pancakes. :)
As long as everyone's ok. They showed the statue of Liberty shaking on TV this morning.
I agree and i was not debating the intesity. Any camera high up will exagerate the 'wiggle' event. Like i said, i was not at all concerned until i heard it was a 'quake'. Explained our experiences. Where i was standing in the kitchen was over a solid base built into the rock ledge 40 yrs ago. The rumbling was over the half of our home that shook more intense on that end.
Some foundations may be compromised. Not immediately noticed.
“It's not just the kind of quake at the epicenter, but what it's like when it gets to you.”
Some good explaining in your posts, plllog!
The phyllo cups filled with creme fraiche, smoked salmon, with a dab of caviar and a bit of dill went over well at our luncheon. Sent DD a picture. She said she had never thought of using Tostito Scoops. 🤦🏻♀️
They look lovely.
Sounds good, but for me, without the okra LOL It's a veg we don't see a lot here so I don't really know how to treat it; I tried it once and it was slimy.
I love okra, I have gotten fried frozen okra and also just frozen okra and have used it numerous times in Louisiana style dishes and never had it slimy. My husband hates thyme and a lot of those dishes call for it, no real noticeable difference in taste without
I’ve had okra twice, once cooked by me and once in a restaurant, both times slimy. I thought that was how it was supposed to be. Now that it’s mentioned to saute it first ( I thought I did this but it was sometime ago) I will give it another try with your shrimp recipe Lars.