Apple Cake

Dug this pic out of last year’s archives. Not sure where I left the recipe for this one, but I can almost guarantee that when the apples start to come in this season I will be revisiting this spiced, fluffy, caramely goodness. Yum.


Brown Sugar Butter Biscuits



2 c. unbleached flour

2 1/2 tsp baking powder

1/2 tsp salt

8 TBsp of butter (very cold)

3/4 c. milk (soy, evaporated, almond, whatever you have)

2 TBsp brown sugar or molasses


Preheat your oven to 450F degrees. IN a large bowl sift together flour, baking powder and salt.

Cut the butter, into the dry ingredients with a fork until the butter chunks are small (pea-sized).

In a small bowl, add the brown sugar to the milk and stir until dissolved. Add the sugar-milk mixture to the dry ingredients and mix until just combined.  Your dough should be sticky, moist and lumpy. **Overmixing leads to tough biscuits. **

Roll the dough out on a floured surface until it’s about 1 in. thick. Cut the dough with a lightly floured cutter (you can use an empty tin can, cookie cutters, or an inverted cup).

Top each biscuit with melted butter (or little pats of butter) to help them brown.

Place into your pre heated oven and bake for 10 minutes or until the tops are nicely browned.

Serve immediately, and hide some for yourself for later (I only got 3!).

Enjoy with home-made Peach or Blackberry Jam, Plain or with Vanilla Yogurt and Honey

Makes 35, small star-shaped biscuits or a baker’s dozen standard sized biscuits

REAL Peach Cobbler

You know you’ve got something good when as soon as it comes out of the oven – people are lined up with plates AND plastic save-for-later containers. I made this for our family’s Labor Day cookout, it didn’t make it past sunset. These are Peaches that the kids and I picked on Friday from Larriland Farm.

Recipe after the jump.

Peach Cobbler

Peach Cobbler with Topping


Peach Filling —

5 fresh peaches – peeled, pitted and sliced

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

Topping —

1 1/2 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, chilled and cut into small pieces

1/2 c evaporated milk

Optional —

3 tablespoons white sugar plus 1 teaspoon ground cinnamon mixed together for dusting the topping


Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and cook the mixture on the stove in a medium sized pan over medium heat for 10 minutes – stir frequently to prevent sticking.

Meanwhile, in a large bowl, combine flour, brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in evaporated milk until you have a thick batter.

Remove peaches from heat, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture (optional). Bake until topping is golden, about 35 minutes.

Serves ~ 8

Bagels and Peach Jam

I’m heading out to the farm after work today – pick the kids up first, then make sure we have all of our canning supplies in order. Yeah!

Also – I have a wonderful recipe for Bagels that I am excited to try out, would go PERFECT with fresh Peach Jam slathered lovingly all over. I will post pictures of our yummy progress — stay tuned…




1 tsp yeast

4 c. flour (2 Tblsp Vital Wheat Gluten)

2.5 c warm warm (110 F)


1.5 tsp yeast

3.75 c. flour

2.75 tsp salt

2 tsp malt powder


1 Tblsp dark malt syrup, honey or brown sugar

1 Tblsp baking soda


Make the sponge. Add the yeast to the flour, whick well. Add water and beat together until you have what looks like pancake batter.

Making the dough. Add yeast to the sponge and stir. Add 3 c. of flour, salt and malt. Sitr well until ingredients form a ball.

If the dough is tacky or sticky, mix in renaming 3/4 c. flour to stiffen the dough.if the dough is too dry, add a few drops of water until you get the desired texture.

Transfer the dough to the counter and knead for 10 minutes and until the dough is pliable and smooth.

Divide the dough into 4.5 oz pieces, and form into rolls. Cover the rolls with a dish towel and allow them to rest for about 20 minutes.

Line two sheet pans with parchment paper and spray with oil (I pour Canola or Olive Oil into a standard spray bottle). Shape the rolls into bagels shapes using the method below.

Picture Courtesy of

Picture Courtesy of

Place the bagels 2-inches apart on the baking sheets. Spray the bagels lightly with oil and cover with a dish towel, allow them to rest an additional 20 minutes.

(The rest of the recipe, a little later…)

REAL Bread: Triple Rise Italian

I’m not going to tell a tale, this bread was a lot of work – I recommend this only when, on the rare occasion, you have a few hours to spare while the kids are out playing. The results; totally worth every minute.

Recipe after the jump.

Triple-Rise Italian Bread Dough

Italian Bread

Italian Bread

2 1/2 cups warm water
2 Tblsp active dry yeast ($.57)
8 cups all-purpsose flour ($1.19)
butter, for coating your mixing bowl  and baking dish ($.59)
yellow corn meal, for dusting
1 Tblsp water+1 egg white, for brushing onto the bread ($.09)
1 tablespoon salt ($.02)

4 drinking glasses

Pour warm water into a warm mixing bowl; sprinkle with the yeast. Let the yeast mixture stand for about 5 minutes – whisk mixture with a fork to combine , then stir in about 2 cups of the flour. Beat well with a hand whisk to get the flour and water to come together well; add salt and gradually beat in about 4 more cups of the flour.

Turn out onto a lightly floured surface and cover with a clean dish towel; let the dough rest 10 minutes. Knead by hand for 20 minutes or until dough is very elastic, kneading in another cup or so of the remaining flour – knead until you have a smooth and elastic dough that does not stick to your fingers or your work surface. Place dough in a lightly buttered bowl, turning to grease all of the dough surface.

Cover bowl with a dish cloth and let it rise in a warm place for about 1 1/2 hours or until doubled in bulk.

Punch the dough down and let it rise to double again, about 1 hour longer.

Turn out onto a lightly floured surface. Divide in half and form each portion into a ball. Cover with dish cloth and let the dough balls rest for 10 minutes.

Roll each half of the dough into a 15×8-inch rectangle about 1/2-inch thick.

Roll up tightly, starting with short side. Taper ends by rolling out with hands until loaf is 10 to 11 inches long. Place loaves seam side down on buttered baking dishes which have been sprinkled with yellow cornmeal.

Add 1 tablespoon of water to egg white in a bowl and beat lightly; brush over and along sides of loaves. Cover the loaves with a damp cloth without touching dough — place 4 drinking glasses upside down glasses around loaves and place towels on the glasses. Place pans in in a warm place to rise for about 1 hour, until doubled in bulk.

Place a shallow pan on bottom rack of oven; fill with boiling water. Bake loaves in center of oven preheated to 375° for 20 minutes. Brush with egg white mixture again and continue baking for another 15 minutes, or until browned.

Makes 2 loaves, or about 30 slices of bread.