I have been so busy, my life has been interfering with my cooking and baking, and that’s what life should be about, don’t you think? Ha!
At any rate, over the next couple weeks, I will be posting not only the weekly TWD dish, but others that I made but did not have time to post. So, today, in addition to a fantastic apple pie, I’m also posting the Double Apple Bundt Cake and coffee-less muffins.
First, this week’s All-American, All-Delicious Apple Pie on pages 300-302, chosen by Emily of Sandmuffin. Really, the only change I made was to eliminate the crumbs, and double the tapioca to four teaspoons, since I can’t stand a runny filling. This pie was outstanding, and both my honorable husband, Master Chow, and I thought the addition of the lemon zest is what made it so good. I’ve used lemon juice in the past, but from now on I will use the zest.
A couple weeks ago, TWD baker Lynne of Honey Muffin chose Double Apple Bundt Cake on pages 184 and 185. Another winner, and the flavor really mellowed overnight. I did not have apple butter, but I did have a jar of this pumpkin butter on hand and I needed to use it up. Absolutely delicious, and I also substituted dried cranberries for the raisins. Yum.
Finally, from back in September, I made the Coffee Break Muffins that Rhiani of Chocoholic Anonymous chose. Except that I eliminated the coffee because my husband hates coffee. So, I substituted 1/2 cup of orange juice and 1/2 cup of milk for the coffee, and added the zest of an orange and 1.5 cups of frozen cranberries. Voila! Orange cranberry muffins, that also go on the repeat list!
I have to thank Dorie and all the TWD bakers for their wonderful choices. It is so much fun to bake things that are so successful your family wants you to make them again!