Farmgirl Follies

A cuppa

Posted by Farmgirl on December 30, 2009  |  4 Comments

“I’m freeeezing!” I muttered, as he walked through the room. He eyed my fuzzy socks and then perused my form, swaddled in the thickest, fuzziest blanket I own. 

He didn’t say a word.

He dutifully checked the windows, waved his hands around the woodwork to ensure his spray foam insulation was doing its job in the cracks and crevices. He made sure the rolled up towel was tightly pressed against the bottom of the old front door. Then he checked the thermostat … and didn’t offer his findings.

I already knew. It read 66 degrees. And no matter how brightly the outdoor wood furnace glows, when it’s below 15 degrees outside, it’s impossible to keep the temperature of this beloved, creaky, windbag of a house in my specified comfort zone.

Again, not a word. It would have been pointless.  Instead, he offered the only comfort he could.

And it was very, very sweet.

FarmGuy made hot cocoa. With whipped cream. And a sprinkle of cinnamon on top. It wasn’t Swiss Miss, either. I could taste the difference right away. He said it was a concoction of milk, melted chocolate chips, vanilla, and a shot of bourbon.

Really?

“Really,” he said.

Isn’t he somethin’ ?

*******************
P.S. Those cocoa shots were taken with my 50mm Nikkor lens. I’m experimenting — what do you think? Lots to learn, but it’s really, really cool!

Farmgirl’s Apple Donuts: downfall of humankind

Posted by Farmgirl on November 5, 2009  |  1 Comment

Yes. They are THAT good. I’d show you a photo, but someone — or somebodies — ate them all.

According to this Web site, November 5 is National Doughnut Day. In celebration, I’m offering you my super-secret-always-under-lock-n-key Baked Apple Donuts recipe.

I know. I love you lots.

First, a few tips: the batter is very thick — a pastry bag works best. Don’t have one? No problem. Spoon the batter into a quart-sized plastic bag, snip off the end and squeeze. You’ll also need a donut baking sheet or pan. Mine is more of a mini-bundt style donut pan.

Most importantly: these are donuts. DO NOT, under any circumstances, use margarine in place of butter. It would be downright shameful! And I suggest you avoid red delicious and Granny Smith apples — they’re not juicy enough to impart great apple-icious flavor!

Farmgirl’s Baked Apple Donuts

Sift together:

• 1-1/2 cups flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 cup sugar
• 1/3 cup Crisco (shortening)

Combine:

• 1 egg
• 1/2 cup milk
• 1/2 cup finely diced apples

After baking:

• 1/2 cup butter
• 1/2 cup sugar
• 2 tsp. cinnamon

1. Cut shortening with a pastry blender or two knives until mixture looks like coarse cornmeal. Set aside.
2. Combine: 1 egg, beaten; milk and apples. Mix well. Add to dry ingredients and mix just until blended.
3. Spoon batter into pastry bag and squeeze into 12 greased muffin, donut or mini-bundt cups; fill 2/3 full.
4. Bake at 350 degrees for 20-25 minutes or until done.
5. Meanwhile: melt 1/2 cup butter, set aside. Combine 12/ cup sugar with cinnamon. Mix well and set aside.
6. Remove donuts immediately from bake pan. Roll first in butter mixture, coating completely. Roll in sugar/cinnamon mixture.
7. Cool on wire racks.
8. Farmgirl recommends making 2-3 batches at a time. They disappear right before your eyes!

Hope you enjoy these naughty little bites of heaven!

Love,
       Farmgirl