It’s a beautiful and sunny Sunday evening here in Bridport today. Alan and I had a nice long lie in followed by him making us cinnamon rolls! They were so good! It was his first time making them too and they turned out fantastic! We had to run some errands earlier so after having breakfast we went into town to get a few things and enjoy the sunshine. It is lovely to be out and taking all the signs of Spring in. I had a few things I wanted to do when we got home, making a nice loaf of bread being one of them!
Back in January we moved into our own place but we still have a few things over at Alan’s parents’ place so while I got busy making my Bara Soda Carawe (that’s Welsh for Caraway Soda Bread), Alan went to go get some of our books to add to our bookcase which had been sitting in the hallway not getting much use other than as a catch-all of sorts. We cleared it out last weekend and now it is finally starting to look like a proper bookcase and soon I will have the hallway clear of all the excess clutter.
So, today has really been more about slow living, trying to just take at least a day to enjoy life without all the major distractions from the everyday. Alan made a lovely chili con carne while I baked and we had a late lunch followed by a nice nap (sunshine and a hearty meal will do that to you). Now I am up, writing to you all after having finished a few designs and test prints to upload some new stuff to the Etsy shop and Alan is making scones for supper! Couple that with a gorgeous evening of sunshine and a leisurely viewing of Vera on ITV in about 40 minutes and we are ready to end this relaxing day to start a new and vibrant week ahead. How was your Sunday?
Well, I am off to enjoy the rest of my Sunday evening with my hubby! More news to come tomorrow! Have a lovely week and stay positive!
Photos by: Nadia M. Perez Bugler ©2017 All Rights Reserved.
A little while ago Alan sent me a couple of little recipe booklets he’d purchased in Dorset to further initiate me into life in that area as I will soon be joining him there. The recipe for Dorset Apple Cake caught my eye and, though I had planned on trying these recipes out upon returning to the UK, I found myself wanting to recreate this refreshing cake here in the US. So, I braved the Florida heat all day and in the evening as it cooled down I set my oven to the 375° mark to preheat it and got to working on my cake!
I bought some beautiful Granny Smith Apples to use in this recipe and have decided that I will post the adaptation in American style measurements for my American followers to recreate at their leisure.
This was the booklet Alan sent me. Isn’t it cute?
So, gorgeous green Granny Smiths and we begin…
DORSET APPLE CAKE RECIPE
Adapted from Favourite Dorset Recipes: Traditional Country Fare by Amanda Persey
- 1 cup self-rising flour
- 1/2 cup (1 stick) butter, softened
- 1/2 cup super fine (caster) sugar
- 1/2 lb cooking apples, peeled, cored and diced
- grated rind of one lemon
- 1 medium egg, beaten
- 1/4 cup golden raisins (optional)
Set oven to 375°. Sufficiently grease an 8 inch round cake tin. Put the flour into a large bowl and with your hands rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar, diced apple, lemon rind and egg and mix well. Add and stir in the golden raisins, if desired. Put the mixture into the cake tin and bake for 30 to 40 minutes until golden in color.
This cake is tart and delicious, can be served warm with cream or custard, or cold with butter for tea. I think I may need to make another one very soon!
Linked up to: Share Your Cup Thursday #95
Adapted from Betty Crocker’s Cookbook
New and Revised Edition, Seventh Printing 1982
- 4 cups sliced tart apples (about 4 medium)*
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour**
- 1/2 cup oats
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/3 cup butter, softened
Heat oven to 375°. Arrange apples in a greased square pan, 8x8x2 inches. Mix remaining ingredients; sprinkle over apples.
Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and, if desired with cream or ice cream.
*I used Yakima Gala Apples for this crisp but the best ones to use in my opinion are Granny Smith for their tart flavour.
** Self-rising flour can be used in this recipe.
Here is a collage of how I put this all together, Enjoy!
1. Gala apples, 2. sliced and ready to be arranged, 3. Arranged in baking dish, 4. Dry ingredients for
crumble, 5. with butter added to make the crumble.
…and voila! The finished product…