Monthly Archives: October 2009

Overloaded with Apples but don’t feel like making a pie? Try this!

This recipe is the my original creation from the 2008 Hood Holiday Recipe contest–it was the Grand Prize winner so I thought I would share it with you.   This recipe goes together fairly quickly, is delicious and can feed 10-12 people easily.  The dessert separates in to two layers,  moist cakey top and a pudding like custardy bottom in the oven–Use up your apples in a different way.

Have not made this one on the show yet but I probably should!

The store bought eggnog should be on store shelves shortly but if you want to make it right away, sweeten some heavy cream with sugar and nutmeg and it should work out just fine.   Or what the heck, make a batch of eggnog to practice for the holidays!

FESTIVE EGGNOG APPLE PUDDING CAKE

4 cups apples, cored, peeled and diced
1 tablespoon lemon juice
1 1/2 teaspoons cinnamon
2 cups all purpose flour
4 teaspoon baking powder
1 teaspoon salt
2 teaspoons freshly ground nutmeg, divided
1 1/4 cups brown sugar
2 1/2 cups store bought eggnog, divided
2 large eggs
1 stick butter, melted
2 teaspoons vanilla extract
1 1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
Vanilla bean ice cream, if desired
whipped cream, if desired

Preheat the oven to 350 degrees.

Butter a 9-inch round casserole dish. In a small bowl, toss apples, lemon juice, and cinnamon until coated and put into bottom of casserole dish. Set aside.

In another bowl, whisk together flour, baking powder, salt, 1 1/2 teaspoons nutmeg, and brown sugar. Stir in by hand 1 cup eggnog, eggs, vanilla extract, and melted butter until combined. Spread batter over apples. In another bowl, combine granulated sugar and cornstarch. Pour this mixture over the batter and spread out to cover.

In a saucepan, heat remaining 1 1/2 cup eggnog and water to a boil. Slowly pour hot liquid over sugar mixture in small amounts allowing liquid to soak in a little each time. Sprinkle remaining 1/2 teaspoon nutmeg over eggnog mixture and place casserole in the oven. Bake for 55-65 minutes or until top is crisp and brown.

Serve warm with ice cream and whipped cream and enjoy!

Heart Healthy Trail Day to be held Oct. 11 at Coolidge Point lawn

From the Beacon

NE_CP_lawn_RCheek

Trustees Website Photo

The Trustees of Reservations will hold Heart-Healthy Trail Day on Sunday, Oct. 11, from 10 a.m. to noon at Coolidge Point’s Ocean Lawn, Manchester.

This fairly flat, grassy terrain stimulates all your senses, offers fascinating views, and will ease you into walking your way to health. Coolidge’s Ocean Lawn is open Fridays-Mondays all year long.

Admission is free. Pre-registration requested by contacting The Trustees at 978-281-8400.

Gumby Lovers- UNITE!!

KBWe hada little birthday party at our house last night. As usual, it was a motley crew of extremely funny personalities. Kevin Burgess, who I’ve known since the 80’s,was here. He is one witty talented guy. Had us all LOAO!

He’s a Gumby lover- Pokey too. And here’s his tattoo to prove it.

I’m a Gumby lover. How about you?

gandpClick the picture to go to GUMBY WORLD!

Rocky Neck Artist In Residence Melinda Hannigan

Melinda left Gloucester yesterday to drive back cross country to Seattle making stops along the way with her Irish companion whose name escapes me (I get a pass on forgetting her name as she called me Bob a couple times).

Here she poses with a couple of her pieces made from actual sails.  When speaking with Melinda she told me how helpful and supportive Freida Grotjahn from Again and Again had been during her stay as well as Bob Ritchie from Dogtown Book Store.

Rocky Neck Artist In Residence Melinda Harrington, originally uploaded by captjoe06.

Melinda Harrington Art From Sails

Melinda Harrington Art From Sails

Melinda Harrington Art From Sails

Melinda Hannigan Art From Sails