Today was the first restful day I’ve had in weeks so I thought I would do some baking. It gets awful quiet here on Sundays as Mark tends to work on that day almost every week. I watched Northanger Abbey whilst I did my housework so at least I had some company, even if from fictional characters.
I decided on making a cobbler but all I had in the freezer was a mix of fruits (peaches, strawberries, mango and pineapple) and decided to use those – I suppose it makes a sort of tropical cobbler. I also made a quick batch of custard (using Bird’s custard powder) for serving.
I also made a big quiche for our dinner tonight and lunches for the week. I often use a “press-in pan” pastry for quiches as it is quick and always turns out flaky and rich.
This quiche was a caramelized onion, double smoked bacon, and cheddar quiche. I used one onion, one thick rasher of bacon, and a few grates of cheese before pouring over the egg mixture. It is kept simple but I find it cooks best that way. And always turns out nice.
I also finished the tea cosy I was making today. I am very proud of myself for getting the hang of knitting and the tea cosy itself didn’t turn out too bad. It is a nice skill to have and to build on.
Other than knitting, I have been doing some free hand embroidery as practice before starting on bigger projects. I am not very good yet but better than I thought I would be. It is just nice to be creative and is better than surfing the internet aimlessly as I had started to do. Mark’s mom also lent me puzzles to do and Mark and I have been making them together. I am basically an 80 year old in a 27 year old’s body, but alas – it could be much worse!
I hope you all had a great Sunday. We are now just finishing up our dinner and my husband is happy with a full belly. Thank you for reading.
Good afternoon everyone:
It has been a stormy day in Nova Scotia, with school closures and delays. Rather than making my way through half snow plowed streets I decided to stay home, get school work done and do a spot of baking.
We didn’t have much in the way of baking supplies in the house but we did have all the ingredients for Nigella’s lovely (and quite large) chocolate chip cookies and I thought I would share them with you.
Nigella’s chocolate chip cookies
- 150g butter, softened
- 125g brown sugar
- 100g white sugar
- 2 tsp vanilla
- 1 egg + 1 egg yolk (cold from the fridge)
- 300g flour
- 1/2 tsp baking soda
- 326g chocolate chips
- Preheat the oven to 350F and lime a baking sheet with parchment paper.
- Melt butter and beat together with both sugars (I just used very soft butter instead of melting it)
- Beat in the vanilla and eggs until creamy.
- Mix together the flour and baking soda and gradually mix the flour with the wet mixture
- Fold in the chocolate chips
- Scoop out the cookie dough using a large ice cream scoop or a 1/4 cup measure and press the dough a bit. This will make approximately two batches of 8 cookies (unless a Cookie Monster lives at your house…)
- Bake for 15-17 minutes, let cool on baking dish for a few minutes before transferring the cookies to a wire rack.
I hope you all have a lovely Tuesday.
I am a sucker for all things retro and that includes recipes. Recently I have been fascinated by the 1950s era, and nothing speaks quintessential housewife like an old fashioned peach cobbler*.
1/2 cup sugar
1 tbsp cornstarch
1/4 tsp cinnamon
4 cups sliced peaches, peeled and sliced (I used a dozen small-ish peaches)
1 tsp lemon juice
1 cup flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp butter
1/2 cup milk
2 tbsp sugar
Preheat oven to 400F.
In a saucepan, mix sugar, cornstarch, cinnamon, peaches, and lemon juice.
Cook over medium-high heat for 4-5 minutes, stirring constantly, until mixture thickens and boils. Boil for one minute and pour into ungreased casserole dish.
In a medium bowl, mix flour, sugar, baking powder, and salt. Cut in butter using a pastry blender until mixture looks like fine crumbs. Stir in milk and drop dough into spoonfuls over the peach mixture. Sprinkle remaining sugar on top. The mixture will look sparse, but it grows whilst cooking.
Bake 25-30 minutes and serve on its own, with whipped cream, or with some vanilla ice cream.
Please let me know if you try the recipe. 🙂
*Recipe adapted from Betty Crocker