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1 prepared 9-inch single pie crust

4 medium Granny Smith apples (about 2 pounds)
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter, diced
1/4 cup sweet orange marmalade

Roll out dough and place in 9-inch tart pan with removable bottom. Press to fit without stretching dough. Trim edges even with tart pan. Chill until ready to fill. Heat oven to 350°F.

Peel and core apples. Cut in half, end-to-end. Slice apples crosswise into 1/4-inch-thick slices. Combine sugar, cinnamon and salt in large bowl. Add apple slices and toss to coat.

Randomly place about 1/2 of apples into bottom of crust in two layers, cutting apples as necessary to fill all gaps. Arrange row of apples lengthwise along outside edge of pan, overlapping the slices about 1/8 inch. Fill in center with smaller pieces of apples. Dot with butter.

Bake for 55 to 65 minutes, or until apples are fork-tender and edges of apples begin to brown. Cool on wire rack.

Heat marmalade in small microwave-safe bowl on high for 20 seconds; stir. Brush marmalade over tart.

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Pumpkin Cake Recipe With Cream Cheese Icing
Makes 16 servings

Pumpkin Cake
2 cups sugar
1 (15-ounce) can pure pumpkin
1 cup oil
4 large eggs, beaten
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 cup flaked coconut
3/4 cup pecans, chopped

Cream Cheese Icing
1/2 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla extract
1/2 cup pecans, chopped
1/2 cup flaked coconut

To make the pumpkin cake:
Preheat the oven to 350 degrees. Grease and flour three 8-inch cake pans.

Combine the sugar, pumpkin, oil, and eggs in the bowl of an electric mixer. Beat at medium speed for 1 minute. In a medium bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Add the flour mixture to the pumpkin mixture, and beat for 1 minute. Stir in the coconut and pecans. Divide the batter among the three cake pans.

Bake 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely.

To make the icing:
In a large bowl, combine the butter and cream cheese with an electric mixer. Beat in the powdered sugar and vanilla. Stir in the pecans and coconut.

To assemble:
Place one cake on a plate, and spread a thin layer of icing on top. Place the second cake on top of the first, and spread another thin layer of icing. Place the third cake on top, and ice the top and sides of the cakes. Cover and refrigerate leftovers.

We were able to buy Honeycrisp apples from a grower in WV, so they are available AGAIN at the market and on Saturdays in East Liberty.

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NEW ITEM at the market –>

Wheat Montana 9-Grain Mix (Cracked)

Cracked 9-Grain Mix features hard wheat, soft wheat, triticale, rye, oats, pearled barley, spelt, durum and brown flax seed. This mix has a nutty flavor and is chemical free and GMO free.

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We found this baby yesterday.

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Rome Beauty – The ‘Rome’ apple is a cooking apple originating near Rome Township, Ohio, in the early 19th century. It remains popular for its glossy red fruit and for its utility in cooking. (Wikipedia)

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Fun in East Liberty SO early in the morning!

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Winter squash — we have a few now; we’ll have more when we get time to pick ‘em.

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Stayman Winesap – VERY popular for baking and snacking

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New item at the market — Dark Chocolate pudding.

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