::gingerbread::

This is the time of year I start wanting rich aromatic foods that make the whole house smell amazing as they cook. That are warm and comforting when it is cold and dark. Gingerbread is a favorite for all those reasons. This smells amazing and is delicious with a steaming mug of cocoa or coffee.

This recipe is slightly tweaked from the ski house cookbook. I make gingerbread something or other every winter, and this recipe is a great version and super easy to make.

::gingerbread::

2 cups organic all purpose flour
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp unsweetened cocoa powder
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp baking soda
1/2 tsp sea salt
1 large egg
3/4 cup blackstrap molasses
1/2 cup packed dark brown sugar
1/2 cup vegetable oil (I used organic sunflower)
1 cup boiling water
some butter for the pan

optional:: powdered sugar

Preheat the oven to 350º. Butter a 9" round cake pan (I used ceramic pie dish).

In one bowl stir together the flour, ginger, cinnamon, cocoa, cloves, allspice, salt, baking soda.

In another large bowl whisk together the egg, molasses, oil and brown sugar.

Add the dry ingredients into the wet ingredients and stir. While stirring, add the boiling water, and stir until combined.

Pour the batter into the pan and put into the pre-heated oven for 35-45 minutes. A toothpick in the center should come out clean. Be sure not to over bake - the moist stickiness with gingerbread is the good part!

After removing from the oven let cool a bit before cutting.

Once cool you can sprinkle powdered sugar on the top of the whole cake, or if you are not eating it all right away, sprinkle right before serving.

Serve with just the powdered sugar, or with some fresh raspberries!

something old, something new.

Apple season is nice in that it goes on a long while. Some things are in season for such an instant that it feels like I must run run run to save it all while I can. Having a few months for apples means we can not only preserve and save, but also enjoy now. So, for apple season, here is a new recipe, as well as several from the archives that I make every year. An apple a day?


::baked cinnamon apples::

This recipe is my tweaked version of the one found in Apples for Jam by Tessa Kiros.

3 Tbsp butter
4 baking apples, cored & halved
1/3 cup firmly packed dark brown sugar
1 tsp ground cinnamon
grated fresh nutmeg
pinch allspice
2 Tbsp ruby port
1/2 cup fresh apple cider

Preheat the oven to 350°F.

Butter an oven proof dish, just large enough to fit 8 apple halves quite compactly (a pie dish worked perfectly). Place your apples in a baking dish cut side up.

Put a bit of butter on each apple center. Mix the sugar, cinnamon and allspice and sprinkle over the apples. Grate fresh nutmeg over the top, and drizzle with port. Pour the apple cider in the pan around/under the apples.


Bake for 30 minutes, then dribble the pan juices over the apples and add some more (hot) cider to the dish if needed. Bake for another 20-30 minutes until the apples are creamy on the inside and brown on the top. (time may vary a little based on the type of apple you are using)

Serve warm with a scoop of vanilla ice cream or a spoon full of freshly whipped cream. Or, if you like take the juices from the bottom of the baking dish after the apples come out of the oven. Pour the liquid into a saucepan and heat on high to boil. Reduce heat, simmer a bit, and reduce slightly. Drizzle this thickened essence of apple over the top. SO GOOD!

+ + + + +

Some of my favorite recipes that I go back to often. I may tweak and poke around with different spices or types of apples, but the basic recipes always stay the same.

::carmelized apple tart::


::baked apples::


::apple butter::


::applesauce::

What are your favorite apple recipes?

an apple a day:: "Apple polyphenols are standout nutrients in this widely loved fruit. These polyphenols include flavonols (especially quercetin, but also kaempferol and myricetin), catechins (especially epicatechin), anthocyanins (if the apples are red-skinned), chlorogenic acid, phloridizin, and several dozen more health-supportive polyphenol nutrients. Apple is a good source of fiber, including the soluble fiber pectin, and it's also a good source of vitamin C."

strawberry elderberry ice cream.

We love to make cold treats in the summer. Granita, sorbet, ice cream, frozen custard...all have their place. My favorite quick make ice cream recipe is really just that - quick and easy to make. It is not the mild fruit flavor of most ice creams - this is triple the fruit and 100% of the flavor. It isn't too sweet either, and it really tastes more like frozen strawberries and cream than ice cream. Perfectly delicious.

::ingredients::

1 pound hulled strawberries
juice and zest of half a lemon
9 Tbsp raw honey
5 Tbsp elderberry syrup
1 cup whipped cream, chilled
1 tsp vanilla extract or scraped seeds from half a vanilla bean
a few grates of fresh nutmeg (optional)


In a food processor* pulse the strawberries, honey, vanilla, lemon juice and elderberry syrup. Don't liquefy, just pulse so that the strawberries are chunky but not huge.
(*You can just macerate in a bowl with pastry cutter or fork too.)

By hand or with a kitchen aid whip the cream until it forms soft peaks.


Fold the puree of strawberries into the whipped cream, including all the liquid. Add the lemon zest.


Pour into your ice cream maker and run for 20-30 minutes. Transfer into a freezer container to set.


This is the most simple ice cream - and has such an intense strawberry flavor (and color!) that nothing can compare. Being such a simple recipe it is super easy to put together and have in the freezer in no time at all. Leaving more time for summer fun.

I used heavy cream for this recipe, but you could use coconut milk too. You won't get the light whip cream air from the coconut, but will still have the nice berry flavor. If you use regular sugar instead of honey let it sit in the bowl with the strawberries/vanilla/syrup/lemon juice for a bit to dissolve before pulsing. If you don't have elderberry syrup you can substitute - rose water would be wonderful - or just leave it out.

.

rhubarb custard pie

Being rhubarb season means that I'm always on the hunt for new recipes to try. I know we have our favorites, but we don't want to "get sick of it", so to speak. This weekend I made a rhubarb custard pie - making a variation on a recipe I found in Saveur and using my old stand by flaky crust recipe. It is SO GOOD. Mild, tangy, not too sweet, not too tart, crispy crust with soft custard and bits of rhubarb. Just great. I have a feeling I'll be making this a few more times this season!


::Rhubarb Custard Filling::

2 cups thinly chopped fresh rhubarb
1 1/4 cups turbinado sugar
seeds from 1/2 a scraped vanilla bean (or 1 tsp good vanilla extract)
1/4 tsp freshly grated nutmeg
4 large eggs
1 Tbsp cream

Make your pastry crust (see below).

Toss the chopped rhubarb into bowl with 1 cup of the sugar. Let it sit until the rhubarb releases its juices - an hour or so will be about right. Strain the rhubarb - save the juice/liquid too.

For the custard beat the eggs with the cream and 1/4 cup remaining sugar, stir in the vanilla and dried spices.

Stir in the rhubarb juice that you strained.

Sprinkle the rhubarb slices into the pie crust, pour over the custard mixture.

Bake at 350ºF until it is set but not overcooked - about 30-40 minutes. Let cool & slice!

++

::Pâte Brisée - AKA flaky pie crust::

1 1/4 cups all-purpose flour

1/8 teaspoon fine sea salt

2 tsp sugar (for sweet dish, omit for savory like quiche)
4 oz. COLD unsalted butter

3 to 6 tsp of ice water

Combine the flour and salt in a large bowl.

Cut the cold butter into the dry ingredients using a pastry cutter (or pulse in food processor) until it resembles course meal.

Add the ice water a bit at a time, mixing as you go until the mixture just starts to come together.

Gently roll into a ball (don't knead).

Wrap it up, flatten into 1" thick disc and put into the fridge for 20+ minutes to chill.
Roll the dough out gently and then press into your lightly buttered pie plate, crimping edges.

This does not need to be pre-baked, just add your filling and bake. This works for any recipe that needs a flaky crust. Makes one 9" pie crust.

++

This is really good with some freshly whipped cream or vanilla bean ice cream. YUM.

rum cherry compote.

I have a sweet surprise to share with you. One of my favorite summer fruits is cherries. We always buy both sweet and sour cherries when they are in season - to eat fresh, can, and freeze. We have made this a few times already in the past few weeks...it is so good over pound cake (my favorite combo was over coconut pound cake - oh yes), with ice cream, and would be great with a good pancake. This is an adult cherry reduction that is oh, so, good.


I started by pitting and slicing in half about 1 cup of sweet cherries. Put them in a canning jar, add about 1 Tbsp of honey or a raw sugar, and fill just to cover the cherries with dark rum. I added the seeds and pod of 1/3 a vanilla bean - you could also just add 1/2 tsp of vanilla extract. Let soak for a few hours.

Pour the mixture in a small saucepan, and turn heat to high. Bring it to a boil and keep it rolling for a minute or two. Turn down to medium (stir!), and let simmer for another 7-10 minutes. Keep an eye on it - it should be simmering, not boiling. This cooks off the alcohol a bit, softens the cherries, and reduces the liquid to a nice syrupy consistency.

Let cool a little and serve! There is a nice round aroma of the rum, but without any alcohol mouth burn. Such a rich cherry flavor - and not too sweet. Enjoy!

honey balsamic reduction.

Like just about everywhere, we are in the end of the fresh strawberry season. We are not picking enough for any big recipe, but love having a hand full for dessert in the evening. One of my favorite combos is balsamic vinegar, strawberries and whipped cream. It is super simple and so good.

::honey balsamic reduction::
1/4 cup good balsamic vinegar
1 Tbsp raw honey

Bring these two to a boil in a pot, reduce heat and simmer until reduced by about half (10 minutes or so). Take off the heat - it will thicken as it cools. Drizzle over fresh strawberries.

My favorite whipped cream is done by hand. I think using a big bowl gives you room for a better stroke and it doesn't take as long when using a whisk. I like to whip about a cup of heavy cream in with the seeds from about one half of a vanilla bean. Just as it is starting to thicken, I add a drizzle of honey and finish whipping to the desired thickness. Add a dollop of this over your balsamic strawberries - oh yes, it is REALLY good.

applesauce.

As the leaves start to turn, we start to move from raspberry picking to apples. Applesauce, apple butter, dried apple rings, apple pie filling...all good. Today the boys and I made a big batch of applesauce. Well, they did most of it - I just did the stove top work!

I like this recipe because it uses maple syrup rather than sugar for its sweetness. It gives the applesauce a nice rich flavor!

::applesauce::

ingredients::
10 pounds apples (we used Cortland)
1/2 cup orange juice
1 cup maple syrup
2 tsp cinnamon
1/2 tsp freshly ground nutmeg

directions::
Core & cut apples into quarters and add to pot. We peel 80-90% of ours, leaving only a few for color. Pour orange juice over the top, add about 1 1/2 cups of water to pot. Bring to a boil and then reduce to simmer, covered, for several hours until the apples are soft and mushy. During the simmering, push down the apples with a potato masher or stir well with spoon. Make sure nothing is burning on bottom...Allow to cool. Stir in syrup & spices. If you like chunky applesauce, leave as is. For smoother applesauce, pass in batches through food mill. Store in fridge or freeze!


ingredient tip::

Maple syrup is an excellent source of manganese and a good source of zinc, magnesium, and phosphorous. Zinc and manganese are important allies in the immune system. Many types of immune cells appear to depend upon zinc for optimal function. Maple products also contain trace amounts of malic and citric acids, and some amino acids!

cherry muffins.

Each weekend we preserve from our garden, bake, and try to make at least one meal that will also work for a few lunches throughout the week. My husband likes taking things to work to snack on and for lunch, and it is easiest for him if everything is ready and available. This weekend we continued our tomato preservation madness (they never stop coming!), but also made a few things for the week.

I have been looking for a good recipe for cherry muffins, and baked a batch of these today (click for recipe). We used the cherries we froze a few weeks back for this recipe, and since they are tart, I whizzed them a bit in the food processor first so that the chunks were smaller and spread evenly throughout. I also put a crumb topping on half of them -- using oats, butter, and brown sugar. They are moist, tender, not too sweet, and as I used organic whole wheat flour and coconut oil, extra good!

homemade marshmallows.

We had family over last night and wanted to sit outside with a fire. The boys of course wanted to make s'mores, but I am not thrilled with regular marshmallows. So, we made our own! They are easy to make, this makes a big batch, and they have a really nice flavor. The boys helped with just about everything, and were so proud to share their creation with all of the kids on our block last night as they joined us to roast marshmallows over the fire!

::homemade marshmallows::

.75-oz unflavored gelatin
1/2 cup cold water
2 cups turbinado sugar
2/3 cups organic light corn syrup
1/4 cup water
1/4 teaspoon fine sea salt
1 tablespoon vanilla extract
organic confectioners' sugar

Line a 9" x 9" pan with plastic wrap and lightly brush it with oil (I used coconut oil).

In your mixer/kitchen aid with the whisk attachment, put the gelatin in the bowl and add 1/2 cup cold water - stir a bit, let soak for about 10 minutes.

In a small pan, combine the corn syrup, sugar and 1/4 cup water - bring to a boil, and boil for 1 minute.

Pour the boiling mixture into your gelatin bowl and turn on the mixer to high. Add the salt and let it beat for 12 minutes on high. When the 12 minutes is up, add the vanilla and beat together. Add any color you would like too - we added some blue.


Using an oiled spatula, scoop the marshmallow into the pan (quickly!!) and smooth. Put another piece of oiled plastic wrap over the top and smooth out.

Let it sit for a few hours until set. We put ours in the fridge to speed it up a bit.

Once it is firm...put confectioners' sugar in a bowl. Take the marshmallow from the pan and remove plastic wrap. Cut into small blocks using a knife or scissors. Lightly roll each piece into the sugar (so it won't stick to everything). Store and eat!



This recipe is adapted from the Martha Stewart marshmallow recipe - we just used all organic ingredients, added color, and tweaked it a bit.



ingredients tip:
Look for a good quality gelatin, or try Agar-Agar, a plant based thickener similar to gelatin for cooking uses. If you use Agar, you will need to boil the water/agar mixture before using (while gelatin uses cold water soak).

Cherry Season.

We have cherries! We were only able to get one 10 pound bucket for now, but that was enough to get started! They are tart cherries - nice and tangy and super juicy. I froze several bags for fall, made 4 pint jars and 4 quart jars of cherry pie filling to use for baking, and am making cherry dessert topping as well as some yummy cherry syrup for drinks (to add to fresh lemonade, plain soda, or mixed drinks). Yum.


::cherry pie filling::

ingredients:
4 cups fresh cherries with their juice - pitted
1 cup water
1 cup sugar (or sweetener such as honey or agave)
1 cinnamon stick (optional)
2 Tbsp corn starch or arrowroot powder

directions:
Put everything but the corn starch into a pot, bring to a boil, reduce heat and simmer for 15 minutes. Extract some hot juice into a cup, add the cornstarch/arrowroot powder, and stir until smooth. Stir back into the pot. Remove from heat. Remove the cinnamon stick. Can immediately, or let cool and put into containers for the fridge or freezer.



::cherry crisp::

ingredients:
2 1/2 cups cherry pie filling
3/4 cup organic brown sugar
1/2 cup whole wheat flour
1/2 cup steel cut oats
1/3 cup cold butter, cut into small chunks
1/2 tsp cinnamon
freshly ground nutmeg

directions:
Using a square baking pan - spread your pie filling across the bottom of the buttered pan. In a bowl, put the dry ingredients - cut in your butter using a pastry cutter or fork until the mixture is crumbly. Spread over the top of the pie filling. Bake at 350º for about 40 minutes - should be golden and bubbly. Let cool and eat.

Super good with homemade vanilla ice cream!


ingredient tip::
If you don't like genetically modified corn in your baking ingredients, here is a 100% certified organic and completely GMO-free cornstarch. We have found it at our local coop but you can also get it online!

Why use arrowroot powder?

"This starch thickener has several advantages over cornstarch. It has a more neutral flavor, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. Sauces thickened with arrowroot can be frozen and thawed with impunity."

blueberry rhubarb bread pudding.

It is that time of year! Blueberries. And of course a last little hurrah of rhubarb. Today I wanted to make a bread pudding using blueberries and rhubarb together. I took my base bread pudding recipe and tweaked it to include both - and it is GOOD! The tartness of the rhubarb mixes well with the sweetness of the honey and blueberries.

ingredients::
1 1/2 cups finely chopped rhubarb (fresh)
1 1/2 cups blueberries (frozen or fresh)
8 cups bread, cubed
1 cup honey
1 tsp vanilla extract
2 Tbsp ground flax
2 cups milk
3 eggs

Whisk the liquid ingredients together in a large bowl (easier to mix if you slightly warm the honey). Fold in the bread and flax, stir, and then add the berries and rhubarb. Stir. Let sit for at least 15 minutes - gently turn once during that time to soak all bread.

Preheat oven to 350ºF. Spoon the mix into a greased13" x 9" baking pan. I used coconut oil lightly to grease a glass pan. Bake for 40 minutes. Serve a little warm.



I made fresh whipped cream to dollop on top. I just mixed a cup of fresh heavy cream, a drizzle of honey, and a 1/2 tsp vanilla extract into a bowl. Using a whisk, beat until soft peaks form. Spoon over the top of the bread pudding!

strawberry dessert topping.

Fresh strawberries are so delicious on their own - but when we have a large quantity of strawberries, I always make a special batch of strawberry compote, which is a great dessert topping. It is so good drizzled over ice cream, yogurt, pancakes or pound cake.

strawberry dessert topping

1 quart ripe strawberries, rinsed, top greens cut off
3-4 Tbsp sugar, or 2 Tbsp agave or honey (to taste - if you like it sweet, add a bit more)

Put the strawberries in a pot and pour sugar over the top. Mash a bit with a fork or potato masher (don't pulverize, just mash a bit to get liquid flowing). Cook the mixture on medium heat for about 7-10 minutes (stir often!!!). Put a lid on it, turn off the burner, and let it sit for 20-30 minutes.

You can store it in the fridge for a few weeks or freeze it.


Oh - and yes, this is our homemade vanilla frozen custard. It is yellow because our super farm fresh eggs are so golden. Recipe coming soon, I promise!

strawberries:: part 1!

This is a week of strawberries. With over 20 pounds of strawberries, we spent all day Sunday cleaning and cutting and prepping and preserving. We made freezer jam, dessert topping and bagged whole strawberries to freeze for baking and smoothies. Yum! So I think some strawberry recipes are in order.


coconut rice pudding with fresh strawberry mash

1 c. sushi rice
1 can organic coconut milk
2 tsp vanilla
1/4 c. brown sugar (or sweeten to your taste preference)
1/4 c. organic coconut flakes (optional)

a dozen or so strawberries
2 fresh lemon verbena leaves
1 tsp honey

Rinse the sushi rice in a strainer for about 1 minute, drain. Measure 1 1/2 cups water into a pot. Add the rinsed rice & vanilla. Cook on med-high until bubbling. Reduce heat to simmer and put a lid on it for about 15 minutes. (Or, follow the directions on the package)

While rice is cooking, mash your strawberries in a bowl with a fork. Finely chop the lemon verbena and mix it in, then add the honey. Stir and let sit to macerate while the rice finishes.

When rice is done (don't over cook - it needs to be able to soak up the coconut milk!), add the coconut milk, coconut flakes and sugar. Stir and let sit (no lid) for a few more minutes until thick and creamy.

Serve warm with the strawberry mixture drizzled over the top.


Why Sushi Rice? Sushi rice has just the right starch balance for a nice creamy texture when cooked and absorbs additional liquid well.

According to the Environmental Working Group's report "Shopper's Guide to Pesticides in Produce," strawberries are among the 12 foods on which pesticide residues have been most frequently found. So be sure your strawberries are organic!

peanut butter cookies.

The boys have been asking to bake cookies lately. We cook every day, but cookies are infrequent. SO, today, by popular request, we baked cookies. Peanut Butter Cookies. Goooood.

ingredients::
1 c. unsalted butter, room temp
1 c. creamy organic UN-sweetened peanut butter (or a raw nut butter like almond...)
1 c. brown sugar
1 c. sugar (I used raw sugar)
2 eggs
2 1/2 c all purpose flour (I used whole wheat pastry)
1/2 tsp finely ground sea salt
1 1/2 tsp baking soda
1 tsp baking powder




directions::
Cream together the butter, peanut butter and sugars. Then beat in the eggs.

In a separate bowl, sift together the flour, baking soda, salt and baking powder. Stir that into the batter. Mix well and then refrigerate for an hour or so.

Roll into 1-inch balls and place on a baking sheet. Flatten each ball with a fork - classic peanut butter cookie pattern. Add carob or organic chocolate chips on top before baking if you like that extra something...

Bake at 375ºF for about 10-11 minutes or so. Cool on a rack.

orange pound cake.

Sunday is one of our baking days - usually bread and sometimes something sweet. Today I baked an orange pound cake - it is a great not-too-sweet cake, stores well, and the flavor actually gets better over the few days it takes the family to finish it.

orange pound cake

ingredients::
2 cups sifted pastry flour (I used whole wheat pastry flour)
1 tsp baking powder
1/2 tsp finely ground sea salt
1 c granulated sugar (I used turbinado)
1 Tbsp grated orange zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs - room temperature
2 tsp fresh orange juice
1/2 tsp pure vanilla extract

optional: I like to sprinkle a few tablespoons of organic coconut flakes over the top before baking...tastes good with the orange, and makes the top nice and crunchy.

prep::
Preheat oven to 325°F with rack in the middle. Butter an 8.5- by 4.5 - inch loaf pan.

Sift together the dry - flour, baking powder, and salt.

Mix together sugar and orange zest with an electric mixer at low speed until zest is totally mixed into the sugar (smells wonderful). Add butter and beat at high speed until it pale and fluffy - 3-4 minutes or so.

Add the eggs 1 at a time at medium speed, scraping down the sides of the bowl as needed, then add the juice and vanilla. At a low speed mix in the flour mixture until just incorporated.

Pour batter into the loaf pan and spread evenly (tap out air bubbles if needed). Sprinkle the coconut on top.

Bake until golden and a wooden pick inserted in center comes out clean - about 1 hour - 1 hour 15 minutes.

Cool in the pan on a rack for about 30 minutes, then run a knife around edge of pan and pop out the pound cake and then let it cool completely on a rack.

You can serve as is, or add more sweetness as desired. Dust confectioner's sugar on the top, or make an orange glaze by mixing confectioner's sugar and orange juice. We like it as is - just right!


ingredient tip::
When using the rind or zest in a recipe, it is especially important to use organic fruit!

honey custard.

I love finding good egg recipes both savory and sweet, and this honey custard is delicious. Today the boys helped me make it, and it is so quick and easy - and the results is melt in your mouth creamy and sweet.

honey custard::

5 eggs
1/2 c honey
2 c fresh milk
1 tsp finely ground sea salt
ground cinnamon and nutmeg to taste

Beat together all ingredients thoroughly in a casserole dish (I used square cake pan) - sprinkle cinnamon/nutmeg over the top. Place the dish in a larger cake pan filled with water. Bake at 350ºF for about 45 minutes or until it is set and firm.

We drizzled a tiny bit of fresh maple syrup over the top of our warm custard before eating. Mmmm. And extra bonus - the eggs, honey and milk I used are all local!


ingredient tip::
See how golden our custard is? The eggs we get are super fresh and local from healthy hens and the yolks are so fat and orange they look like the sun. Eggs from free range hens actually are healthier than factory farmed eggs not to mention they just taste better!

agar agar jello

This subject came up on a local board I am on, so I thought I would post the recipe! Many people don't like using gelatin for many different reasons. Agar-agar makes a good substitute, and if you are looking for a jello or panne cotta type of recipe - this is great for that. This recipe can be kid oriented like jello cups, or made into a grown-up version using sparkling wine. Mmmm.


agar agar jello

This takes about 10 minutes to do only - and then a few hours in the fridge to set.

ingredients::
1 Tbsp agar-agar flakes or 1 1/2 tsp powder (yes, TBSP flakes, TSP powder!)
2 Tbsp sugar or sweetener - I use honey or agave
2 cups simmering fruit juice*
Containers**

directions::

Cut up mixed fruit if you want. You can use drained canned too, if you like. Just don't use
kiwi or pineapple, or the agar won't gel (some enzyme thing).

1. In a saucepan, heat up juice (not boiling), then add agar and sugar. Stir well and bring to a boil, reduce the heat, and simmer, stirring often, for 5 minutes or until both the agar and sugar have dissolved.

2. Line up your cups/container* and pour mixture to about half.

3. Add the amount of fruit you want into container(s).

4. Cover and chill about 2-4 hours or until soft set.

*Juice: We like to use fresh squeezed juice such as orange or lemonade (if you use lemons add a bit more honey/sugar to taste). We also love using the veggie/fruit blend juices since they contain veggies but are still sweet enough for this recipe. For the more traditional jello flavor, use white grape or apple juice.

**Containers. We like the little glass canning jelly jars. You can basically use any mold, cup or containers you want.

Oh, and for a truly delicious grown-up version? Use champagne or sparkling wine instead of juice. And then for fruit use pureed fresh peaches with honey, fresh whole blueberries, or cut
up strawberries. Use a champagne flute or wine glass to set. SO GOOD.



ingredient tip::
Agar-Agar is derived from red seaweed. This natural thickener is mainly used as a gelling agent in desserts, puddings, jellies, and pie fillings. Since it is from a sea vegetable, it is a good source of iodine, calcium, iron, and phosphorous. It is also a good natural fiber!

stuffed baked apples.

We picked a lot of apples this year - there are so many things apples can be used in - soup, desserts, drinks, cereals, breads - the list goes on. We have to keep reminding ourselves to USE THEM though. Seems that since they are away in a dark cool place, we tend to forget. This weekend we remembered and made a delicious baked apple dessert - super easy, but great flavor.

I have made baked apples before, but thought it would be tasty to stuff them with something. It turned out GREAT. SOOOOO...here is our stuffed baked apple recipe.

Ingredients:
6 baking apples
1/2 cup quick cooking oats
1/2 Tsp. cinnamon
dash nutmeg
dash ginger
2-3 Tbsp. butter
1/2 Tsp. vanilla extract
1/4 cup maple syrup (or brown sugar)
3 Tbsp. good rum (optional)

Steps:
Peel the apples about 2/3 way down. Carve out the seeds of the apples, leaving a hole for stuffing. Don't core through the bottom!!!!

In a bowl, mix together 1/2 cup oats, 2-3 Tbsp softened (not melted) butter, 1/2 Tsp vanilla extract, 1/2 Tsp cinnamon, dash of nutmeg & ginger, and 1/4 cup (or less) maple syrup. Mix until thick and lumpy. If you use brown sugar it will be thicker - if you use maple syrup it will be more runny (you can add more oats if need be to get thick). Stuff mixture the holes in the apples. Sprinkle a little cinnamon on top.

Place apples in a pan, and bake at 325º for about 1.5 hours until soft. For extra steam, I placed a pan of water on the bottom rack during baking.

As an option, drizzle 3 Tbsp good rum over the top of the apples before baking - then after about 45 minutes baking take a spoon and scoop up liquids from the bottom of the pan and drizzle over the top and into stuffing. Gives a richer flavor.

Cool and then eat as is (don't forget to drizzle!) or with ice cream.