Apple Crisp, made with my baking favorite Haralson apples and Willie’s Crisp topping. 1 C sugar in the topping, 3/4 C sugar mixed in with the apples along with 1 tsp cinnamon and 2 T flour.
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Love Willie’s Crisp!!
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Hope you like it! Like many quick breads, I think it benefits from a rest overnight.
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Oatmeal Irish Soda Bread, in addition to the oatmeal flour, I added some whole wheat to the mix. Rather than bake it freeform, I used a loaf pan. This took longer to bake as a result but it baked well. We had sliced chicken sandwiches for lunch with a little Kerrygold on the bread. There will be a crumb shot of the bread in sandwich form at the Lunch thread. The crumb is pretty much the same as when I’ve made it freeform. Adapted from The View at Grand Island.
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It’s delicious. I’ve made this one dozens of times, and a agree with you that it’s a keeper. But it’s been a while, which is why I couldn’t understand the notes I left for myself about pan sizes. All’s well that ends well!
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Gorgeous.
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Lovely, uniform brown!
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It really does stay crisp. Reading my notes with other fruits, I see I usually used less sugar in both the filling and the crisp/topping. This one is quite sweet and I’ve make myself a note that 3/4 C sugar in the crisp works better for us. And I may try 1/4 C each brown/granulated with the slices in the next round of apple crisp (fruit bin is still very full… more apple sweets in our future).
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The next day you can reheat in the oven and it will crisp up again.
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I candied some citrus peel for the first time, following the directions in a cookbook about candying fruit. Tonight I needed to dice some of that peel so I can soak it in brandy overnight. The peel was much firmer than I expected, even after cooking for the prescribed length of time and sitting overnight in the syrup. I diced it very small, thinking if it was in fact too hard, at least the pieces would be manageable. I will be baking with the soaked and drained peel tomorrow.
Has anyone here candied citrus peel? What was the texture like?
I’ve made candied orange peel, and it was chewy but not overly firm, similar to what I’ve bought from my local market.
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I’ve made it a number of times and it’s varied from sturdy but not hard, to falling apart. Depends on how much you blanch it, as I found it didn’t soften much in the sugar syrup.
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I couldn’t wait to try this Dorie recipe, but of course I couldn’t resist tinkering:
Swapped all but 1/2 c. applesauce for pumpkin puree + 2Tbsp dark brown sugar
Plain kefir for buttermilk
Added 1/2 c pecans, used golden raisins as the fruit
Subbed “golden whole wheat” flour for half the AP
Used pumpkin pie spice in place of all the spices
Baked in a Bundt pan
Hope it’s still good with my changes! 
Yeah, it’s a totally different quick bread.
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All those changes seem pretty straightforward to me, and it looks gorgeous! Please share a slice pic when you take one.
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I liked it! As expected, it was not very sweet. Spread with a little bit of oat milk butter, it’s perfect for breakfast. I’m sure will improve overnight. That said, I might add a little more pumpkin next time for more moisture since I used half whole wheat flour.
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Half of Saturday’s Bread Machine Magic recipe pizza dough held up nicely in the fridge in a ziplock bag until tonight (Tuesday). It made an easy-to-stretch and tasty base for a Hawaiian pizza tonight, topped with the rest of the white sauce and caramelized onions, plus an 8 oz package of diced ham and a generous amount of small-diced fresh pineapple. Plenty of mozzarella cheese, too. Baked 18 minutes in a 475 degree oven.
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Tonight after dinner, Sunshine asked for something sweet. I had picked up a can of crushed pineapple when it was on clearance and stashed it away for just such an emergency. I used half of it to make this cobbler. Crushed pineapple doesn’t make the best cobbler, but it was edible and Sunshine was happy.
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@ChristinaM — Just came across an Upside Down Apple Cake recipe from Jake Cohen & Sivans kitchen
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Nice, I love a good upside down cake. I would probably use Ina’s “cake tatin” batter on the apples though 
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