My sis, Di, gave me a pep talk this week. She got me inspired into taking my “mess” of recipes and reorganizing them. My two sisters definitely got the organizational genes in my family! I can get organized, but I have a hard time staying on top of things for very long!
So I’m taking this binder …
And I’m going to get organized! I’ll be back in a few weeks to show you how it all went!
In the meantime, these came in the mail this week …
And we’ll be planting them here (probably next month) ...
Want to know why we use a greenhouse?
• Starts germination sooner
• Substantial insect control
• They’re also peaceful, and you don’t have to spend a lot of money (our new green greenhouse only cost $149 by mail order)
I also have a new journal ($2.99 TJ Maxx) with some cool, inspiring pictures between the pages. There is nothing like a new journal to start off the New Year!
It’s also fun to catch the Christmas sales ...
Snip off the “Christmassy part" ...
And make it useable year-round (front door) ...
My promised Apple & Pear Pudding Cake recipe (modified from Jamie Oliver’s Orchard Eve’s pudding with whiskey Jersey cream) is one you will want to try!
I was able to go to my garage refrigerator and pull out apples and pears from the vegetable bin that I had stored back from October! Even though they looked old at this point – they were perfect for this cake!
Apple & Pear Pudding Cake
4-5 pounds – your choice of apples, pears, or a mixture of both
¼ cup butter
1 cup brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
3 bay leaves
1-2 cups heavy whipping cream
1/4 to 1/2 cup powdered sugar
1 tsp. vanilla
For the batter – the raw sugar really makes it!
1 ½ cup butter, softened
1 ½ cup raw sugar
3 ½ cups self-rising flour
Preheat oven to 350. I made this cake in a buttered 9x13 pan. You can also ½ the recipe and cook in an 8” baking dish.
Peel and core apples and pears, cut into large wedges. Place in big saucepan with butter, brown sugar, spices and bay leaves. Cook for 20-30 minutes with the lid on, until fruit is softened. Set aside.
Making the batter
Cream the butter and the sugar together with the wooden spoon. Add the eggs, beating them in well. Fold in the flour.
Don't use the juices
Using a slotted spoon, transfer half the cooked fruit (without the juices) into the bottom of your baking dish.
Top with all of the batter, spooning remaining fruit mixture on top (reserving the juices)
Bake 40-45 minutes or until golden brown and risen
Ready to serve
Whip cream until stiff, adding powdered sugar and vanilla. Serve on top of warm cake, drizzling fruit juices on top! (I forgot to do the last step when I served this dessert. I can only imagine how delicious it would have been if I had added the fruit juices! I also didn’t get a picture with the cream on top – but this WAS a fabulous dessert!)
Planning ahead for warm cake
The night I served this dessert my kitchen smelled so good! The kitchen candle was lit, dinner rolls were fresh out of the oven, and my cake was ready to go into the oven as soon as my guests arrived. (Above photo: cake ready to pop into oven!)
If I can, I like to wait until my guests show up before I bake my dessert – that way your house smells delicious and you get to serve WARM dessert!
OK friends – the shoes in the last post were dusty – but they got wiped off and used this last weekend when my husband and I had a date on the dance floor! It’s been a while since we’ve danced, but we’re re-learning the Tango!