Kitchen: September 2008 Archives
Fall is almost here! Woot! I love fall. I love apples and pumpkins and falling leaves.
The apples and pears freshly harvested look so pretty in my baskets I almost hated to do anything with them.
In the end I made applebutter, pear preserves, and jelly and syrup from the left over juices.
The jars will fill my winter larder and will look pretty neatly stacked on the shelf. They will taste wonderful on biscuits on cold frozen winter mornings.
But for right now, I much prefer the look of full fruit baskets on my counters.
This bottle is a 1968 Mrs. Butterworth syrup bottle. She is fun. She is funky. She is hip. Everything old is new again. I use this bottle to store my really good vanilla extract in. When my mother goes on her yearly cruises to the island she brings me back a big bottle. My last vanilla is in this bottle. She needs to take a cruise!
Mrs. Buttersworth is special. She is the syrup bottle I wanted as a kid. I wanted Mrs. butterworth to keep me company as I had my breakfast. But we never had Mrs. Butterworth. We came from a long line of Alaga and cane syrup eaters. Mrs. Butterworth was what the fancier, richer kids that lived in the city got on their pancakes - or was it waffles? We were country kids. We always had pancakes. Waffles was fancy smancy eatin'. Hmmm, I have some deep seated trama associated with Mrs. Butterworth. Hahaha!
Do you have any bottles I should see?
How sad.
Now you can't make this wonderful quick chocolate treat.
Angie's Chocolate Choclate Chip Mini's (from starter)
2 c. flour (I use self-rising to get extra lift)1 c. sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c. sweet bread starter
3 eggs
2/3 c. vegetable oil
1 tbsp vanilla extract
1 12oz bag semi-sweet chocolate chips
1 box devil's food or dark chocolate or chocolate pudding
Preheat oven to 350 degrees F.
In a large bowl sift together dry ingredients: flour, sugar, baking powde, baking soda, salt and chocolate pudding.
In another large mixing bowl mix together the sweet starter, eggs, oil and vanilla.
Combine the two mixes by gradually stirring in the sifted ingredients to the wet ingredients until just blended. Add chocolate chips. Mix well.
Spoon into mini baking cups.
Bake for 10 - 12 minutes or until a toothpick inserted comes out clean. Makes 96 mini cupcakes.
Careful to watch them. They may cook faster depending on your oven.
These are a cross between a great brownie and a good chocolate chip cookie.
Gonna make the starter now?
- then you will like this recipe.
I am in the mood for fall. Have been for a couple of weeks now. I love fall apples and baking.
Go get some apples.
We have baking to do.
Apple Pecan Bread (from starter)
2 c. flour (I use self-rising to get extra lift)
1 c. sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1 c. sweet bread starter
3 eggs
2/3 c. vegetable oil
1 tbsp vanilla extract
1 c. chopped pecans
2 apples, peeled, cored and chopped
Preheat oven to 350 degrees F.
In a large bowl sift together dry ingredients: flour, sugar, baking powder, cinnamon, baking soda and salt.
In another large mixing bowl mix together the sweet starter, eggs, oil and vanilla.
Combine the two mixes by gradually stirring in the sifted ingredients to the wet ingredients until just blended.
Add the nuts and apples.
Divide the batter evenly between two 9x5 inch loaf pans coated with floured baking spray.
Bake for 40 to 50 minutes or until a toothpick inserted into the center of a loaf comes out clean.
