Merry Christmas

I will grant you a glimpse under our Christmas tree

However, the smell of these (below) you will have to imagine -

We call it apple bread. But it is nothing like bread -

sorry it is as good as bread and has a gorgeous taste of apples,

walnuts, cinnamon, cloves, cocoa -

You won't actually taste the flour but it is in, too. And it will

keep fresh for weeks - but it won't last so long.

(see end of post for the receipe - if you are interested)

 

With all the rush

one bauble chose to fall down...

but was cleaned away.

I made the cable chain stitches and variations - as taught by

Sharon in TAST stitch 23 on Pintangle

As I wanted to try chicken scratch I made the stitches on gingham

I like the effect of some of the stitches - what they make

with the gingham

For Christmas I thought it was good to stitch a tree -

à la Mary Corbet. (go to her site Needle n'Thread

and you will find more trees)

Finally, dear readers, I wish you a very happy Christmas

and a good and healthy New Year.

Apple bread

 

Receipe:

750 g apples peeled and cleaned and roughly ground or cut and mix together with 200 g sugar.

Leave this standing for several hours or over night

Then mix together with

500 g flour + 2 sachets of soda bicarbonat - Backpulver (2 x 15 g)

250 g raisins

150 g walnuts roughly cut into not to small pieces

Spices: 1 teasp. cinnamon, 1 teasp. pure cocoa, 1 tip of knife ground clover, a pinch of salt

and -- ca. 200 ml apple juice to make a manageable mixture.

Fill into a oblong greased cake tin and bake 1 hour in a 180° preheated oven.

Let it cool down for some time before taking out of the capsule.

 

 

Mit Blogsy veröffentlicht

Apples - Äpfel

September brought us a huge crop of apples. They diminished already quite a bit. DH is eating them by pounds.
Do you know appelbread? Well, today I decided to make again one and share it with you. It is tasting of Christmas and cosy evenings, of Lebkuchen but with a special taste of fruit and rhum and cinnamon. If you know the South-German Schnitzbrot - well that's exactly the taste.
Take one kilo of apples, peel them and cut them fine - I used a machine for this.

Die Apfelernte war gross im September. Ein Tischtennistisch war voll ausgelegt mit den Goldparmänen. Jetzt ist ungefähr noch die Hälfte da.
Also gab ich mir heute einen Ruck, um wieder mal ein Kilo zu verwerten.
Man schält 1 kg Äpfel und schneidet sie sehr fein.

Dann mischt man dazu:                      Then you are adding:
200 g Mandeln oder Haselnüsse -  almonds or hazelnuts
200 g Zucker                               sugar
200 g Rosinen                              raisins
2 Esslöffel Rum                            tablespoons rum
1 Messerspitze Nelken                  tip of a knife of ground clove
1 TL Zimt                                    teaspoon cinnamon
1 Esslöffel Kakao                          tablespoon cocoa

Man lässt es über Nacht zugedeckt stehen und Saft ziehen

You leave it over night - it will get juicy

Dann kommt dazu                 Then you add:

500 g Mehl                            self-rising flour
1 1/2 Päckchen Backpulver

Alles mit feuchten Händen zu zwei oder drei Broten formen
und bei 180° 1 Stunde backen.
Ich habe nur das halbe Rezept gemacht.

Moisten your hands and form two or three loaves of bread.
Bake it for 1 hour at a temperature of 180°C/ 356°F.
Please note: I made only half the recipe.

 

Fertig. Bis zum Anschneiden noch ein bis zwei Tage warten.

Es wird mit jedem Tag besser.

Ich wollte allerdings nicht warten und habe mir

mal eine Scheibe abgeschnitten. Gut !!!

 

 

 

 

Ready. We have to wait now one or two days or even longer

it will taste better with each day

 

However, I could not wait and cut a slice for me

and it tastes really excellent, yes already today!

 

Enjoy!