beetlegrass

Christmas Breakfast

 

Above is the aftermath of my Christmas breakfast. The menu: sausage pie, hammentash, coffee, cocoa with mini marshmallows & whipped cream, eggnog with freshly grated nutmeg.

As you can see, my setting theme was decidedly peppermint-y. Not planned from the outset, but started pulling things from my collections o'stuff, and that's what happened.
Also: I only eat food shaped like triangles.
Also: The tomato on the sausage pie looks like a heart.

Put a sticker (little repro vintage strawberry) on the Christmas cracker, just to make it cuter than it already was! Linens are from different tag/estate sales.

 

My Christmas cracker revealed a yellow crown, a red & white whistle (how fitting), and a joke: "What can you make that cannot be seen?" Answer: Noise. And boy, can I make a lot of stuff that can't be seen.

Hammentash, purchased at the grocery's bakery, heated up slightly. When I saw these, I was like: "Haman's hats!!!" Gotta pay tribute to Jewish history. Even if it's not Purim.

All images are © Megan E. Jeffery.
ALL RIGHTS RESERVED.

I Never SAUSAGE a Pie!

Just a small break in the onslaught of Christmas cards to show you the baking that occured yesterdog.
Sausage pies are a traditional Christmas morning staple in my family, but I make these pretty much any time anyone comes to visit. Unless Mr. Pig comes to visit, then we don't rub our pork-eating ways in his face. It just wouldn't be friendly-like!

Fresh From the Oven ... not this oven ...

Have been graciously invited over for dinner tonight at some friends', so made some nummy Peaches & Cream pie with a 3-grain pie crust, my fave crust of all time. That is if you don't count the Earth's crust. Cuz that's also high up there on my list.

Here's the recipe for the pie. The original is from an old copy of Betty Cooker's Crock Book, from a section entitled, "Pies HE'LL Love", which cracks me up. Yes, baking for guys who appreciate it is really satisfying, but you know what? If you're a woman, you'll want to put your hair in a ponytail and plunge your teeth into this too. Trust me. It's goooood!

PEACHES & CREAM PIE

For a 9" pie (if you want the amounts for an 8" pie, email me):

7 or 8 peach halves (peeled; ripe; juicy... or cheat like me & get canned; drain the syrup, yo)
2/3 c. sugar
4 TBSP. flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 c. HEAVY cream (don't get a lighter version; pie will NOT set up correctly)

Arrange peach halves rounded-side-up in pastry-lined pan.
Pour cream mixture over them, and bake until crust is nicely browned & the filling is set.
Serve slightly warm.

TEMP: 400 degrees (moderately hot oven)
TIME: Bake 35 to 45 minutes

* This recipe is for 1 pie: if you's makin' 2 pies, ya gotsta double this!
(I help out with Math Dilemmas whenever there is a need. You let me know if I can help you with yours.)

And here's the recipe for the crust, which is has an almost nutty flavor. Aside from the great taste, it's so pretty! The sesame seeds stand out so nicely from the brownness of the baked dough. A taste treat for the eyes AND the mouth. Mouths are better at chewing, though.

3-GRAIN CRUST

1 c. unbleached flour
3/4 c. whole wheat flour
1/4 c. soy flour
1 tsp. salt
1/4 c. sesame seeds
1 TBSP. wheat germ
2/3 c. oil (corn)
1/3 c. cold water (has to be cold -- I sometimes put an ice cube in the water, or put it in the freezer for a bit)

* This recipe makes two 9" crusts

You see the mandate to EAT on the wall, so do it! What're you waiting for?!?
(Hey, if you make this pie, let me know what you think! Thx!)

These images are © Megan E. Jeffery
ALL RIGHTS RESERVED.

Flashback Friday (1977)

When I was 12 years old, and in 4-H , I won a Second Place ribbon for my Aunt Jeanne's Fresh Apple Cake recipe. (Yes, I have an Aunt Jeanne. I also had a Great Aunt Edna. They just don't make aunt names like they used to!)

   

Don't let the fact that I didn't get First Place deter you from making this recipe... it's awesome! And so, so yummy during the Autumn. I have company this weekend, so baking occured!

 

I love how favorite recipes get that "well-loved" look...
Above, left: The recipe card I used back in 1977.
Above, right: The recipe page I use currently... it has that look that makes me wonder, "Should  Dr. Henry Lee be called in to investigate?"

You can lighten up on the sugar amounts, and you can also substitute some applesauce for some of the oil if you'd like, but sometimes you just gotta go Full Octane with the original recipe, know what I mean?

Here's the recipe -- Enjoy!

Fresh Apple Cake

3 eggs
1 3/4 c. sugar
1 c. salad oil

Cream above, then add half of the following dry ingredients:

1 3/4 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon (rounded)
1 tsp. salt

Add 1 tsp. vanilla and then the remaining dry ingredients.  Fold in 2 heaping cups finely cut fresh apples and 1 cup chopped walnuts.

Use greased 9x13 pan. 350 degrees. Test after 50 minutes. Cake may need a few minutes longer. Leave until it begins to shrink from pan. Serve as bars, or with whipped cream or ice cream.