The fires in California are finally under control. Our favorite place to buy apples in the Fall, Oak Glen, was completely saved from the fires. At one point, it didn't look good but with God's blessing, lots of prayers, and terrific firemen, not a tree or home was lost.
We went up the day after they lifted the evacuation ban to see how some friends fared. They weren't back yet but just seeing their grove and house still standing was wonderful. We made a trip on Labor Day and they were back and selling their wonderful apples. We purchased a lot as evidenced by the apple pies in the refrigerator. For some reason, the family didn't mind me turning on the oven for that!
All the apple eating must be inspiring me as I finished five tote bags today and started in on a quilted vest with printed fabric of Our Lady of Guadeloupe.
I did find something besides apples on our recent visit to Oak Glen. We stopped to get some cash, I looked up, and there was a wall of the most beautiful quilting fabric in a corner of the gift shop! Not only that but the owner of the store was a quilter, too, so we could both talk with some 'authority'. Since I had just been to my favorite fabric warehouse a couple of weeks ago, I didn't give into temptation and left Oak Glen with only apples!
Tuesday, September 8, 2009
Cooler weather, thoughts of baking . . .
Although we are no where near cold temperatures yet, we are learning to feel blessed when the mercury goes below 100 degrees! I prefer colder weather because it I can show off my vocation as a housewife more fully - I can bake, stew, simmer, and enjoy the way the food smells and how it helps to warm the house!
With thoughts of frost on the ground (hey, it can happen in California!), I have been going through my stacks of old magazines searching for new recipes. This one seemed like a good find and I plan to try it soon.
1 cup coarsely chopped walnuts or pecans
2 sticks of butter
2 cups granulated sugar
1 tablespoon finely grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon orange extract (if you have it)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
5 large eggs
Preheat over to 350 degrees. Grease and flour a large tube pan 20 by 4-inch.
In a large bowl with an electric mixer cream butter and sugar until light and fluffy. Lower speed on mixer and gradually add flour and baking powder. Beat in extracts, zest. Add eggs, one at a time, beating well after each addition. Once the eggs are all incorporated, beat for an additional five minutes.
Pour batter into prepared pan and bake for approximately one hour and 15 minutes. Test for doneness after one hour. Cool cake in pan on a cooling rack for about 30 minutes. Turn the cake onto the rack and cool completely.
You can drizzle the cake with an icing composed of 1 cup powdered sugar and enough lemon juice to form an icing.
With thoughts of frost on the ground (hey, it can happen in California!), I have been going through my stacks of old magazines searching for new recipes. This one seemed like a good find and I plan to try it soon.
1 cup coarsely chopped walnuts or pecans
2 sticks of butter
2 cups granulated sugar
1 tablespoon finely grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon orange extract (if you have it)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
5 large eggs
Preheat over to 350 degrees. Grease and flour a large tube pan 20 by 4-inch.
In a large bowl with an electric mixer cream butter and sugar until light and fluffy. Lower speed on mixer and gradually add flour and baking powder. Beat in extracts, zest. Add eggs, one at a time, beating well after each addition. Once the eggs are all incorporated, beat for an additional five minutes.
Pour batter into prepared pan and bake for approximately one hour and 15 minutes. Test for doneness after one hour. Cool cake in pan on a cooling rack for about 30 minutes. Turn the cake onto the rack and cool completely.
You can drizzle the cake with an icing composed of 1 cup powdered sugar and enough lemon juice to form an icing.
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