Sweetie Pie

Apple Sharlotka

Every once in a while my habit of constantly tearing out and copying down recipes and stuffing them on shelves pays off in a big way.  I was looking through a binder of recipes with lots of extra magazine pages stuck in and falling out when I came across this one.  This Russian Apple Cake is simple and delicious.  I set out my apples and followed the recipe; it was easy to make, with no special ingredients.

The recipe I used comes from Food and Wine magazine.  I followed it exactly and it was totally apple-y delicious.  My husband LOVED it.  He loved the bright flavor of apples and lemon, he loved the not too sweet cake, and he loved the crunchy top.  Click through for the recipe here.  You'll need Granny Smith apples, one lemon, eggs, sugar and flour.  That's about it - no butter, no oil, and no leavening agent except the eggs.  You've just got to try it!

Key Lime Coconut Cake

Yes, it's as good as it sounds!  This cake recipe can be found on Orangette with lemon in place of the key limes.  I just happened to have some key limes ready to be used up and a willing helper to juice them all, so we made it limey.  Boy is this cake delicious!  It has zest, greek yogurt, and coconut oil in it for flavor and moistness.  On top it has coconut with a .... wait for it..... key lime syrup on top!  YUM.

Click through for the full recipe, you will not be disappointed.  This little confection is rich and not too sweet and singing with citrus.  We're going to have it for breakfast.  Here are some pictures to motivate you to bake this cake:

 

Vanilla Pears

We had an afternoon and one day off for fall break.  It was odd to realize that what I most wanted to do with that extra free time was to peel, chop, cook and can pears.  A friend offered an abundance, and when someone offers free produce, I always accept it.  Pears can sit around for a while without going bad, so I was able to leave them until I had time to work with them.  I peeled hard little pears until my hands cramped.

Pears seem to be nostalgic for many people over the age of about 60.  I say this because I don't know anyone younger who really likes pears.  However, I know at least 5 older people who LOVE pears.  I am personally working to change this and am proud to report that my eight year old son didn't just like these pears, he LOVED them! 

The pear tree is easy to grow, requiring little to no maintenance, and no spraying.  These trees grow tall and last for generations.  They fruit prolifically.  They are versatile and preserve really well.  Even after they are cooked and canned, they have a wonderful succulent texture.  Pears taste great with all kinds of seasonings from vanilla to cinnamon, ginger and cloves.  No wonder our grandparents ate them a lot and remember them fondly.  These were cooked in a light syrup with a whole vanilla bean and then canned to give away at Christmas.

Vanilla Pears in Light Syrup

Peel and chop as many pears as you can.

Make a light syrup in a large heavy pan with 2 1/4 cups sugar and 5 1/2 cups water.  Bring to low boil, add one whole vanilla bean and all the pears you can fit.  Put the lid on and let them cook while you prepare the water bath and jars for canning.

Sterilize the jars in boiling water.  Using a funnel, fill each jar with pears.  Press them down and remove air bubbles with a spoon and add more if they will fit.  Ladle the hot syrup over the pears to cover them, leaving 1/2 inch headspace.  Wipe the rims with a hot cloth to remove any spilled syrup and fit with fresh lids and rings.  Process in boiling water for 20 minutes.  Remove jars to cool.  After 24 hours, remove the rings, label and date.  If any jars did not seal, store in the refrigerator.

Any pears that are left over after you've filled your jars are to be enjoyed right away with your family or kept in the fridge for tomorrow.  They make a light and yummy dessert.