Lovely way to keep out the rain.
Whoa! Those loaves rose fast. I thought I’d have enough time to bake up a chicken parmesan before they went in, but those babies had doubled in size and were rising up over the pans. So, in they went, along with the chicken.
I think we’re onto something here. Now all we have to do is figure out how to do this for the garden, the housework and the laundry.
I decided to get started on my apple cooking/baking projects, starting with an apple pie. I used a pre-made pie crust, since I wasn't in the mood for that extravagant a project, but the results were visually stunning. I pulled the pie out of the oven and viola!
I had apples left over, so I threw together an Apple Brown Betty and just popped that into the oven.
It's time for some cooking! I came across a very nice looking recipe for cherry cobbler, which was good since I'd found cherries for sale at Trader Joe's: 3 pounds for six bucks. Can't beat that with a stick. Pictures follow the recipe.
- 1 cup all-purpose flour
- 2 tbs sugar
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1/4 cup butter or margarine
- 6 cups fresh or frozen unsweetened pitted red cherries
- 1 to 1 1/4 cups sugar
- 4 tsp cornstarch
- 1 egg
- 1/4 cup milk
- Vanilla ice cream (optional)
- For topping: in a medium bowl stir together flour, the 2 tbs sugar, baking powder and optional cinnamon. Cut in butter/margarine until the mixture resembles coarse crumbs. Set aside.
- For filling: in a saucepan combine the cherries, 1 to 1 1/4 cups sugar, cornstarch and 1/4 cup water. Let stand for 10 minutes (20 minutes if using frozen fruit). Cook and stir until thickened and bubbly. Keep filling hot.
- In a small bowl stir together the egg and milk. Add to flour mixture, stirring until just combined. Transfer the hot filling to a greased 2-quart baking dish. Using a spoon, drop topping onto small mounds on top of filling.
- Bake cobbler in a 400 degree oven for 20 – 25 minutes, until top is firm and somewhat browned. Serve warm or at room temperature with optional ice cream.
At least! I finally got around to transcribing it. It's a wonderful loaf. Hope you enjoyed the video!
- 2 tbs shortening
- 2 1/2 tsp salt
- 2 tbs sugar
- 1 cup hot milk
- 1 cup warm water
- 1 package (2 1/4 tsp) active dry yeast
- 6 cups (approximately) white flour (unbleached bread flour preferred)
- Mix the shortening, salt and sugar in the bowl of a heavy-duty mixer (one that has a dough hook and flat paddle attachment). Add the hot milk and 1/2 cup hot water. Cool to lukewarm.
- In a small cup or bowl mix the yeast with 1/2 cup warm water and let dissolve, about five minutes.
- Add the dissolved yeast and 3 cups of the flour to the mixing bowl with the liquid ingredients. Using the flat paddle attachment, mix until blended. Continue to add flour until the paddle can no longer grip the flour mass.
- Remove paddle mixer, scrape down, and replace with dough hook. Mix dough on slow speed, adding flour until the dough is smooth and elastic. It should not stick to the bottom of the mixing bowl. If desired, you can do the final bit of kneading by hand.
- Put the dough in a large, greased bowl, cover and let rise until double in bulk.
- Punch down the dough, remove from bowl, and divide in half. Shape into two loaves and place in greased loaf pans. Cover with waxed or parchment paper.
- Preheat oven to 425 degrees F.
- Let dough in pans rise again until double in bulk. Put into preheated oven and bake for 15 m inutes. Reduce heat to 375 degrees F and bake for another 25 – 30 minutes.
- Remove loaves from pans and cool on racks.