Monthly Archives: October 2015

Apple and Peach Compote

Cleaning out the freezer before we close up the lake house for the fall, I kept finding things that I needed to use up.  Apples and peaches that I had frozen from the farmers market, dried cherries and cranberries in the pantry.  Little bits here and there.  I had found dried blue berries in the pantry the day before and added them to oatmeal and someone had turned his nose up at them. I thought I was doing good resisting the urge to not put raisins in the oatmeal.

So this is day number two’s experimental cooking clear out. I combined apples, peaches, dried cherries and cranberries.  Then I added dark brown sugar, some cinnamon and threw everything into the slow cooker on high for about 3 hours and cooked everything down.  The resulting concoction not only smelled wonderful but tastes pretty darn good too!  This compote is great with the oatmeal that I have pictured with it but its also superb  with a cheese board or with roast pork or poultry.


 

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On a cold morning nothing beats cinnamon, apples and peaches.

SONY DSCApple and Peach Compote, over Whole Oats

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Apple and Peach Compote

18 ounces frozen apples

18 ounces frozen peaches

5 ounces dried cherries

5 ounces dried cranberries

1/4 cup dark brown sugar

1 tablespoon lemon juice

2 teaspoons cinnamon

pinch of salt

Combine ingredients in slow cooker and reduce on high for approximately 3-4 hours. This is more a combination of ingredients rather than a recipe, this can be made with any number of fruits and spices.  Please experiment, just like I do, the sky’s the limit!

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Snickerdoodles

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The weather has turned cool today its in the mid sixties here at the lake.  And I’m in the mood to make cookies.  Sugar, cinnamon and butter….
According to the Joy of Cooking snickerdoodles may have orginated from the German pastry Schneckennudeln (“snail noodles”), that may be why I love these little guys, I’m of German decent. Rolled in cinnamon and sugar, filled with the awesomeness of butter, I love butter, they are the utopia of flavor!
The recipe I have, my mother gave to me, and my grandmother gave to her. Grandma was an awesome baker I often wish I had had more time to ask her questions about everything involving baking. She passed away when I was sixteen and I hadn’t realized what I was missing. She raised four children during the, “Great Depression,” and she was talented at about everything.
My mother tells me any talent I have, I received from my grandmother, drawing, painting, cooking, and baking. I can’t sing or dance I’m limited to fine motor skills. Dark sense of humor, neither side of the family will acknowledge that.


 

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Grandma’s Recipe

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Snickerdoodles

1 cup softened butter, the original recipe calls for half butter and half shortening, but I prefer butter

1 1/2 cup sugar

2 eggs

2 2/3 cups sifted flour

2 teaspoons cream of tarter

1 teaspoon soda

1/4 teaspoon salt

Cream together butter, sugar, and eggs thoroughly.

Sift in flour, cream of tartar, soda, and salt.  Roll into small balls, about the size of small walnut is perfect.  Roll the balls in a mixture of sugar and cinnamon. Chill on baking sheet for 30 minutes to firm up the butter in the cookies. Bake for 8-10 minutes at 400 degrees, until golden.

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