Like this? Oh, wow!
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Darn! I’ve been trying for years to get those strawberries, after hearing how sweet and delicious they are, with no luck.
Maybe those were them. We weren’t on the island but close to it. The jam was served in a little restaurant jam container so no way of knowing. Thanks.
Fingers crossed that with interprovincial trade opening up maybe we will someday see this jam in our stores. Fingers crossed. I very rarely do online ordering.
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So good, like sunshine on a spoon!
I use this recipe, except I prefer the texture with less cornstarch, so I use 4 yolks and 1 T. cornstarch. Note that this doesn’t make a very thick curd, and the recipe doesn’t make a lot. Worth it, though!
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A basic lemon sugar cookie to which I added poppy seeds and white chocolate. They are so good. Recipe is from Dorie’s Cookies. Will make more to sent to my grandson when he is studying for exams. On his way to his 1st year at university my daughter and family stopped to see us. I gave him a big bag of cookies and said he was to only give them to girls. On the first night at residence there was a group standing and talking, he introduced himself and while talking one of the girls said that she was hungry. He said he had cookies to share and now this group is his circle of friends. He thanked me and I’m happy. Sorry for the long story.
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I love this! I’m sure you’re now the hero of his friend group.
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Thanks for posting this! I’m going to give it a try.
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sweet story 
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Not long at all, especially when compared to some of my WFD posts! And I LOVE origin stories like this! It’s part of what makes HO HO. 
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Apple and honey babka.
I used a filling recipe from the New York Times (gift link), and my go-to babka dough and method from The Standard Baking Co. Pastries. I subbed 50 g. sourdough discard for equal parts flour and milk. I used maple extract in lieu of almond extract. For fun, I spread a very thin layer of apple jelly on the dough before layering in the cooked apples. Egg-wash with raw sugar and chopped walnuts for the topping.
My first time using apples in this bread, this was very good. If anything, I would chop them a little smaller next time, but not so small they overcook while making the filling.
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Oh lovely. I love babkas
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Thank you! Me, too. I was intimidated by my first, but now find them pretty easy (albeit time consuming) to make. If I make the filling a day in advance, it’s pretty much a no-brainer on Day 2.
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I did!
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One thing that i found easier is that when i roll the dough with the filling, I put it in the fridge for about 20 minutes, and that makes it easier to cut down the center. Just my experience.
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You are braver than me! I don’t cut. I roll up each 24" long side until they meet in the middle, then take each end in turn and do a letter-fold type thing, resulting in an 8" loaf. Turning it seam-side down, I twist it one full turn and place it in the pan for the final proof.
Ive only done babkas with chocolate and also cinnamon filling. Dont know how i would handle it with apples but an apple filling appeals to me.
We just finished a slice of the 2nd-day apple babka and declared it should be an annual tradition. Keeper!
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Wowza! Looks amazing 
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