Finn's Cake

Yesterday my son, the elusive kitchen cape crusader, truly on the heels of his sister and wanting to show his abilities, baked a cake. There was much stirring and measuring that an amicable bake-off ensued. Both cakes were equally delicious and different. Offering many things for the dessert enthusiasts. My son picked the recipe, Squirrelmum's Blackberry and Apple Cake, from his favourite cookbook, The Redwall Cookbook. It is a pretty simple recipe. Again, most of the ingredients would already be in your pantry. Unlike my daughter's cake this recipes does have eggs and butter. Making this a great recipe for older children.    

I was on hand for any assistance my son may have needed. Although he displayed a certain amount of ease in the kitchen, like a scientist in his lab. I placed the cake in the oven and took it out of the oven. The smell of the baking cake throughout the house was intoxicating! At first this was the only photo my son would allow me to take. Those are his hands holding his cooled cake. He was pleased with his effort. I am proud of his ease, his competitiveness, and his commitment inside the kitchen.   

Squirrelumum's Blackberry and Apple Cake

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1 cup all purpose flour

1/2 cup almond (or 1/2 cup sliced almonds, finely ground with a mortar and pestle)

6 tablespoons unsalted butter or margarine, softened, plus additional for cake pan

6 tablespoons apple juice

2 eggs

1 tablespoon baking powder

1/2 teaspoon salt

A few drop vanilla extract

1 cooking apple (such as Granny Smith), peeled, cored and chopped

1 cup fresh or frozen blackberries

1 tablespoon Demerara (raw) or granulated sugar, for sprinkling 

METHOD:

1. Preheat the oven to 400ºF. Lightly grease and 8 inch cake pan (preferably springform) and line the bottom with parchment or waxed paper.

2. In a large bowl, beat together the flour, almond flour, butter, sugar, apple juice, eggs, baking powder, salt and vanilla extract.

3. Fold in the apple and blackberries and spoon the mixture into the cake pan. Sprinkle the Demerara sugar over the top and bake until golden and firm to the touch, 45 to 55 minutes.

4. Leave to cool on a wire rack (remove the sides of the pan if using a springform pan).

Notes: We used 1 cup of cake and pastry flour instead of the all purpose flour mentioned. Also we baked the cake for 45 minutes however found that at 40 minutes the cake could have come out of the oven. Different ovens may vary the oven temperature. 

Even more pleased with his baking effort. I managed this photo after much back and forth and finally... approval from the elusive kitchen cape crusader himself. 

Have a great weekend everyone! - JW   

Outside 'n' Inside Cobbler Riddle

My son took to the kitchen and made this divine dessert from the Redwall cookbook by Brian Jacques. Of course I helped out... just a bit. It was a peach cobbler and we are still trying to figure out what the riddle could be. Other than the cobbler being gobbled quickly. Which really isn't a riddle but rather like a rhyme. Usually I tend to make more apple or rhubarb crisps. My son likes his cobbler. I wanted to take a picture of him in action however he declined. He can be very modest at most times that is when a camera is involved. 

Hope everyone had a lovely weekend. - JW   

Loamhedge Legacy NutBread

I woke up early this morning and made this recipe from the Redwall cookbook. Subtle nuttiness and after the fact cayenne pepper sensations with every bite. Delicious with butter or maple butter. Simple easy and suitable anytime. To make this recipe you will need few ingredients. 

Loamhedge Legacy Nutbread

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2 cups all purpose flour

2 teaspoons baking powder

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper, or to taste

1/4 cup (1/2 stick) unsalted butter, cubed

2/3 cup milk

1 cup chopped pecans

1. Preheat the oven to 425ºF. In a bowl stir together the flour, baking powder, salt and cayenne pepper. Add the butter and rub it into the flour with your fingers (alternately, pulse the dry ingredients and butter in a food processor) until the mixture resembles coarse crumbs.

2. Stir in the milk and 2/3 cup of the pecans. Knead lightly to form a dough.

3. Turn the dough onto an ungreased baking sheet and pat it lightly into an eight-inch square. Use a knife to mark the dough into sixteen squares, cutting only partway down. Press the remaining 1/3 cup of nuts firmly into the top of the dough.

4. Bake until firm and golden, 22 to 24 minutes. Let cool for a few minutes, then break into squares and serve. 

Notes: I found the dough to be a slightly dry therefore I added a bit more milk. If this happens to you I suggest adding more milk in small additions... a tablespoon at a time.

Hope everyone had a great weekend! - JW 

Deeper 'n' Ever Pie

And here it is. In all it's cheesy glory the Deeper'n'Ever pie. This definitely cured any unvittled eye shrink one might have had. Due to the size and depth and the fact that I made it earlier in the day I first warmed the pie in a preheated 350º oven for about 1 hour. I tested it with a metal chopstick to make sure it was heated all the way through. Once that was accomplished I placed a generous amount of grated old cheddar cheese on top. Waited until the cheese had bubbled then removed the dish from the oven and served straight away. The Deeper'n'Ever pie was tasty and saw Dibbuns and non-Dibbuns go for seconds and thirds. This is an easy recipe because essentially it is just layers of mashed vegetables. Also if you bake it straight away. However if you choose to do it the way I did by making it in the morning and baking it later it may be a bit of a process. I can assure you that all the effort is worth it! My son was very pleased with the effort and a full round table discussion regarding Brian Jacques Redwall was plenty.        

The top crisped up and the cheese bubbly with nestle layers of potato, carrot and turnip. 

Piping hot and disappearing fast!

Hope you all have a great weekend! - JW 

The REDWALL Cookbook

This is my son's cookbook. And I could not be more pleased when he asked for a cookbook for Christmas. However I sense an ulterior culinary motive here and he has succeeded.  He knows I  like to review all cookbooks regardless if it is based on a book or a movie, outdated or old, tongue and cheek, new or vintage. My cookbook collection is extensive and he happily has added one of his along the sidelines.  

All recipes are based on the Brian Jacques Redwall series. Something that my son reads religiously. This cookbook is fun and enjoyable for any Dibbuns at heart. Even if you have not read the Redwall series you can still get a sense of the characters and storyline. Culinary and literary tales combine amongst the recipes which are divided into the four seasons, Spring, Summer, Fall and Winter. 

Tonight I am serving Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie. Which recipe was handpicked by my son. I will serve this with English bangers and a spinach salad. Another day I will make the Loamhedge Legacy Nutbread.  

Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie

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1 pound (3medium) potatoes, peeled and chopped

1/2 pound (4 medium) carrots, peeled and chopped

1/2 pound turnips or rutabaga, peeled and chopped

6 tablespoons unsalted butter

Pepper to taste

Salt to taste

1 cup (2 ounces) grated Cheddar cheese or any hard cheese

Crisp green salad, for serving  (optional)

Pickled beets, for serving (optional)

1. Preheat oven to 350ºF. Place the potatoes in a saucepan, cover with water and add a pinch of salt. Place the carrots and turnips or rutabaga in another saucepan, cover with water and add a pinch of salt. Boil all the vegetables until soft, 10 - 15 minutes.

2. Drain the vegetables separately, then return them to their pans and add half the butter to each pan. Mash the vegetables until they are smooth and season with salt and pepper. 

3. In a deep casserole dish, spread the alternating layers of mashed vegetables, starting with the carrot mixture and finishing with a layer of potato. Roughen the top with a fork.

4. Sprinkle the cheese on top and bake on the top shelf until the cheese is bubbling, about 15 minutes. 

5. Serve with a crisp green salad and pickled beets if desired.

Here was my effort in the kitchen this morning. Although I did have a bit of help. My husband decided to peel and chop the potatoes and turnip before dashing off to work.    

This was the best kitchen workout. Peel, chop, boil, cook, and mash. 

 First a layer of the carrot mixture goes on the bottom of the dish.

 Then a layer of potato. Keep alternating until you finish with a layer of potato on top.

   

Finished. The grated cheddar cheese still needs to be placed on top however since I am baking this later I will add it then. Will post a picture tomorrow in all it's melted cheesy glory. - JW