Squirrel X's Culinary Miscellany!
granny smith scone cake
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Granny Smith Scone Cake
Ingredients:
2 cups all purpose flour
1/2 cup white sugar
1 teaspoon bakin' powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
2 large eggs, divided
1/2 cup whole milk, divided
1 teaspoon vanilla extract
3/4 pound Granny Smith Apples ---
peeled, cored, and slice into 1 inch chunks
3 tablespoons white sugar
1/4 teaspoon ground cinnamon
white sugar
Instructions:
1) Preheat oven to 350 � and put a rack in the centre.
2) Butter a 9 inch glass pie plate.
3) In a small bowl whisk together one egg and 1 tablespoon of milk
from the 1/2 cup. Set aside for glaze.
4) In a large bowl, whisk together the flour, sugar, bakin' powder,
and salt.
5) Usin' two knives, cut the butter into the flour mixture 'til it has
the texture of coarse crumbs.
6) In a separate small bowl whisk together the remainin' egg,
remainin' milk, and vanilla extract.
7) Add the vanilla mixture to the flour mixture, stirring just 'til
the dough comes together. Be very careful not to overmix!
8) Transfer the dough to a lightly floured surface and
knead gently four or five times.
9) Divide the dough in half.
10) Pat one half of the dough into the bottom and up the sides
of the pie plate.
11) In a separate bowl toss together the sliced apples, sugar,
and cinnamon.
12) Spread the apples evenly over the bottom of the dough
in the pie plate.
13) Roll the remainin' half of the dough into a 9 inch circle on
a lightly floured surface, and gently place it over the apples.
14) Crimp with your fingers to seal the edges of the crust.
15) Brush the crust with the egg and milk glaze,
then sprinkle with white sugar.
16) Cut a slit in the center of the dough so the steam can escape.
17) Bake in the preheated oven for forty to forty-five minutes,
or 'til the pastry is nicely browned and a toothpick inserted into the centre of the cake comes out clean.
18) Cool slightly on a wire rack.
19) Serve warm ---
with vanilla ice cream or whipped cream, if desired.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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