Apple Custard Cake

Autumn is one of the most amazing times of year, in my opinion. You can literally smell it in the air. There’s a little chill, the wind picks up and makes the leaves dance, the kids head back to school, and best of all the local apples ripen!

I’ll eat a plain apple any time, day or night, but is there anything more delicious than an apple dessert?

My only complaint about apple desserts is that they tend to be really heavy in sugar. I’m not afraid to indulge my sweet tooth now and then, but I really don’t like to eat too much sugar or flour. I prefer creamy, rich desserts over sugary-sweet ones. Besides, when you add too much sugar it camouflages the natural sweetness of the apples. And really, that’s one of the most amazing things about apples. You can adjust the sweetness of your desserts by choosing different apple varieties. I have two apple trees in my yard, and this year one of them has been going absolutely bonkers. My apples are medium-sweet, so you might want to adjust this recipe if you are using a tart or super-sweet variety.

 

(If you’re wondering who the photographer is, my lovely oldest daughter has started an Instagram account for the blog! She is quite talented, so follow her at HomesteadFromTheGroundUp, and enjoy her pictures between blog posts!)

This apple cake recipe is my favorite way to make a baked apple dessert because it doesn’t go overboard. In fact, it uses only 1/2 cup of sugar and 1/2 cup of flour in the entire recipe!

I recently discovered silicone baking pans, and my life just hasn’t been the same since. I HATE the waste of single-use things like parchment paper, and I really don’t want to add additional calories to my food by heavily greasing pans, but I was also getting really tired of losing the bottom 1/3 of my cornbread muffins every time I made them. Finally, I broke down and ordered a set of silicone pans and muffin cups. If you haven’t tried them, I highly recommend it! The only drawback is that they aren’t very attractive, so they are not ideal for dishes that need to be served in their pans, like cobblers or shepherd’s pie.

For this recipe you will need the following ingredients:

• 4 Apples, peeled and cut
• 1/2 cup All-purpose flour
• 1/2 cup Sugar separated into two-1/4 cups
• 1 Tablespoon Baking powder
• 1/8 teaspoon Salt
• 1/2 teaspoon Vanilla
• 3 Eggs
• 2 Tablespoons Oil
• 1/3 cup Milk
• 3 Tablespoons melted, cooled Butter
• Spices (nutmeg, cinnamon, etc.)

The apple cutting doesn’t have to be done in any particular fashion, but I have noticed that the finished cake does serve better when the apples are cubed instead of sliced. For this reason, I cut my apples into approximately 1/2 inch cubes. Homegrown apples brown insanely fast once they’re cut. It really makes you shudder when you realize how much junk they must pump into store-bought apples to keep them from browning. Ew!

First, preheat your oven to 400 degrees F. Then, mix together all your flour, 1/4 cup of sugar, baking powder, salt, vanilla, 2 eggs, oil, and milk. You are going to wonder how in the world this is enough batter to become a cake. You are right; it isn’t going to be enough. It is going to be an amazing CUSTARD cake, though. Don’t expect this bad boy to turn out like a birthday cake. Just roll with it, though. You won’t be disappointed.

 

Pour your batter over your apple cubes and mix everything together. Throw everything into a baking pan and chuck it in the oven for 25 minutes.

 

While your custardy deliciousness is baking, mix together your remaining ingredients for the topping. You should have 1/4 cup of sugar, 1 egg, and 3 Tablespoons of melted, cooled butter left. If not, well, then, you were probably wondering what I meant when I said the batter wasn’t going to be enough. Don’t worry if you made that mistake. Your cake will still be fine.

Isn’t my mini cast iron cauldron just adorable? It’s perfect for melting butter.

When the 25 minutes is up, pull your dish out of the oven, spread the topping all over it, and throw it back in for another 10 minutes. This is also your opportunity to add any of your preferred spices. I really like this dish when it is dusted with a little nutmeg, but you can use cinnamon, cloves, vanilla sugar, allspice, or whatever your heart desires.

 

Here is a really important step. When the 10 minutes are up and the cake is done, pull it out of the oven and LET IT REST FOR 10 MINUTES. You need to resist the urge to poke, prod, jiggle, wiggle, slice, lick, or sniff it for at least 10 minutes. The cake needs to set. If you’re concerned about the way it looks, just remember that I warned you not to expect a birthday cake. I promise you are fine. Unless you didn’t read the directions and mixed all the ingredients together. Then you’re screwed. Kidding.

Once you have rested your custard cake for at least 10 minutes go ahead and give it a taste. It’s rich and creamy with a hint of sweetness and a gorgeous apple flavor. I like to eat it with a small scoop of vanilla ice cream or drizzled with cream.

 

There is very little guilt factor with this dessert, too. If you cut it into six servings, each serving has 280 calories, 5 grams of protein, 4 grams of fiber, and under 30 grams of sugar. That’s not a horrible way to kill a sweet tooth. I hope you give this recipe a try. If you do, please let me know how it came out and any additions or changes you made. I love new inspiration!

Bon appétit.

Oven-Dried Tomatoes

Are you overrun with tomatoes like we are? Did you already try the Spicy Roasted Tomato Soup recipe? Do you want a way to preserve them without making yet another jar of sauce? I don’t know about your family, but there’s only so much tomato sauce we can eat. So I decided to try to make my own “sun” dried tomatoes! Ideally, using the sun’s energy to dry them would be wonderful, but since Pennsylvania got confused and started fall weather in August this year, I will be drying ours in the oven.

This is an idea that I got from a neighbor of ours who preserves a huge harvest of Roma tomatoes this way. He dries his tomatoes and stores them in oil in the fridge. Then he can either add them to dishes, eat them plain, or blend them for pesto. We have roughly a billion jumbo cherry tomatoes, and I don’t want them to go to waste, so I am going to give it a shot.

The first thing I did was halve the tomatoes and place them cut side up on a large baking sheet. Though this layout will increase the cooking time, the thought behind it is that the juices will stay inside the tomato and become concentrated as the water evaporates instead of dripping out into the pan. I want savory dried tomatoes, not crispy tomato skins. I also like to keep all the vitamins in my food, thankyouverymuch. Then, I salted them with some Kosher salt, sprinkled them with fresh ground pepper, and let them rest while I preheated the oven.

We have a convection setting on our oven, which circulates the air to speed up cooking time without increasing the heat. Think of it as drying laundry outside. It always gets done faster when there’s a slight breeze, right? I put the oven at its lowest temperature that, for us, is 170 degrees F.

Then, I cancelled my plans for the next 12 hours…

Slow-drying them in the oven takes a long time, but I really wanted to make sure that they got to be more the chewy consistency of prunes or raisins, not stiff like beef jerky or crispy like kale chips, which can happen if you do it too hot or too fast. Keeping the juices in the tomato halves and slowly drying up the water was my goal. I checked them after four hours and again after about seven hours. Each time they were still too squishy at the bottom, so back in the oven they went. At the seven hour mark I dusted them with a little ground garlic, just to add some fun flavor. In total, they were in the oven at 170 degrees F for just over 12 hours. But these suckers look GOOD.

Oven Dried Tomatoes

Once I pulled them out of the oven, I let them cool slightly and then tossed them into a lidded jar, covered them with avocado oil (you could use olive oil or another oil if you prefer), and threw them in the fridge. I had a little helper for that part.

My favorite part about this way of storing them is that the oil will slowly absorb the flavor of the tomatoes and becomes an ingredient that can be used on its own. I used avocado oil specifically because of its high smoke temperature, so I can use it to sauté veggies or fry eggs in once the tomatoes are gone. I can also soak them in the fridge for a while and just blend everything with some more garlic to make a tomato pesto.

The tomato flavor gets super concentrated when they dry, and they become as sweet as candy. I could snack on this whole jar with zero problems.

I know I promised some apple recipes, and those are coming next!

Quickles! Two-Day Refrigerator Pickles

The pickling cucumbers are starting to ripen, and we are so excited! We are a family that can’t get enough cucumbers. My little guy makes a killer cucumber salad, my older daughter loves cucumber sandwiches on pumpernickel bread, and pretty much all of us love pickles.

Pickling cucumbers are done

Because so many of us love pickles, we decided to grow pickling cucumbers, and lo and behold those are the first ones to ripen, so I decided to try my hand at making quick pickles. Quickles!

One of my favorite things to do is to reuse things. Even when I recycle it, I still feel bad when I buy one-use products or single-serve products that have all that extra packaging. Our Costco has the most delicious jarred sliced mangos, and I covet those jars. They are huge and the wrappers are easy to remove, leaving a plain glass jar. You can even take a little rubbing alcohol and get the expiration date stamp off.

They are all over my house now, containing everything from rice to tea bags to spare change, and soon Quickles!

Did you know that cucumbers are on the Dirty Dozen list? I had no idea until recently, and I’m even more excited to be growing our own now. The Handyman likes his pickles a little bit spicy, and I like mine a little bit sweet, so I decided to try my hand at creating a sweet and sweaty Quickle recipe.

First, I went into the garden and harvested the best-looking pickling cucumbers I could find. Then I sliced them into chips, along with a carrot. You don’t need to add the carrot to this recipe, but I have a softness for pickled carrots, and it does make quite a nice aesthetic addition to the jar.

 

Next I made the brine. My jars are 42 ounces, but I didn’t want to fill it completely so I could have enough room to give it a good shake every once in awhile.  If you decide to follow this recipe, the total volumes might change according to your batch size, but I would keep the ratios about the same:

• 3 cups sliced cucumbers
• 1 medium carrot, sliced
• 1/2 cup white vinegar
• 2 Tbsp sugar
• 1 1/2 Tbsp Kosher salt
• 1 1/2 Tbsp crushed red pepper flakes
• 5 cloves of garlic, sliced
• 1 Tbsp dried dill (use more if using fresh)

Check out those colors. Aren’t they beautiful?

Once everything is together in the jar, cover the ingredients with enough water to just submerge everything. Then just screw the lid on and shove it in the fridge for two days. Carrots and garlic tend to sink, but cucumbers tend to float, so invert the jar a few times a day to make sure everything spends equal time in the brine.

I have picky pickle-eaters in my house, and these bad boys were a huge hit. I would not label these as spicy pickles, because even my little guy could eat them, so if you want more heat add more peppers. Next time I’m going to try some variations with horseradish and our fresh hot peppers when they’re ripe.

Bon appetit!

Two-day refrigerator pickles. Quickles!

Triumphs and Frustrations

It’s been a crazy couple of weeks here on the Homestead. Our garden is growing, our chickens are laying, the sun is shining, and things are moving right along.

The vegetable garden is doing better than we even hoped. We were forced to make a few changes here and there, but overall we are very proud of our first serious attempt at vegetable gardening. The beans seeds that we planted were just decimated by insects initially. Over half of the seedlings’ cotyledons were eaten by something, and we were left with these sad little stumps. You can see about four in these pictures that are just stem. Poor little guys. I debated pulling them out and planting new seeds, but we decided to just see if they could recover.

Bean seedlings and beet sprouts

And they did! I couldn’t believe that a poor little plant that was nothing but stem could make a comeback, but out of all the seeds we planted only one did not make it. That’s not bad considering the germination rate of these bean seeds is supposedly in the 70-80% range. Of course, I was kind of banking on that rate of germination so that I could have staggered plants, since all the beans will ripen at the same time on these plants. Oh well, I guess we’ll have a busy weekend of preserving them all when they’re ready. Here are the beans now:

And the potatoes, oh my word the potatoes. If you ever want to feel accomplished as a gardener, then plant potatoes. These things grow incredibly fast. I dug deep trenches in which to plant them, and then as the greens popped up I slowly buried them with soil until they were little hills instead of garden rows. This method is supposed to maximize the number of potatoes per plant.

Trenched potatoes

Hilled growing potatoes

Everything is growing fantastically, but we are being hit with the most frustrating infestation of caterpillars on our cabbage and broccoli. Every morning I go out and pick off about 15-20 of the little buggers. They’re decimating the leaves of the broccoli, and now I can see them in the beginnings of the cabbage heads. It’s quite frustrating.

There are two kinds of caterpillars: fat green ones that like to sit on the tops of the leaves, and small brown and tan ones that hide out on the underside of the leaves. We tried initially to use an organic pesticide/fungicide/miticide by Garden Safe, but I can tell you right now that stuff is worthless. Absolute junk. It doesn’t keep anything away, and I swear I saw aphids doing the backstroke in puddles of it. Our current method of treatment is a homemade combination of 2 T of Dr Bronner’s peppermint castile soap, 2 T of cayenne pepper hot sauce, and we filled a 24 ounce spray bottle the rest of the way with water. So far, it seems to be helping, but I think we may have waited too long before switching away from the worthless Garden Safe spray. I will update if there are any changes, but at this point we are seriously considering yanking the cabbage and planting something else while there is still time.

Also, our beet seeds just really never took off. They grew as expected for the first couple of weeks, and then they just stopped growing, the stems got flimsy, and a few of them just withered away. We spoke to a local garden center owner and she told us that we could give them more time, but suggested that we dig up just one to see what was happening below ground. Well, I did, and it wasn’t great. The Handyman and I decided to go ahead and pull the remaining beet seedlings and replace them with something else. With our kids in mind, we decided to plant cantaloupe. They were disappointed when we told them we weren’t going to add any melons to our garden this year, so we decided to surprise them with two varieties. And I know the chickens will love eating the leftover rinds and seeds.

Other than that, though, the garden is just spectacular. We’ve harvested a few heads of lettuce already for salads and wraps, and the pickling cucumber vines are really taking off. We have squash blossoms and baby zucchini squash too, and little broccoli heads. Also, and this may sound silly, I didn’t realize that even the blossoms on eggplants are purple. How cute is that?

In other exciting news, the chickens have started laying eggs! Well, two of them have, anyway. My favorite chicken, Edith, was the first one, followed quickly by Beatrix. I can actually tell those two apart from the rest of the chickens now, because Edith has a whiter butt and Beatrix is the only other chicken with a really red comb. Once the rest are laying I think she will get lost in the bunch. But for now, I can pick her out of a line-up. The first few eggs from both chickens were so adorable and cute, and the very first ones had double yolks. I’m very excited to have fresh eggs now, but I need some of these other freeloaders to start pulling their weight. I’ve got five hungry mouths to feed; two eggs a day is not gonna cut it.

First Red Sex Linked eggs, 14 weeks

 

And in other, even more exciting news … my ducks have returned!!!

Molly and Jenny have returned from their extended vacation across the street in the Perkiomen Creek. I was correct, as it turns out, that they just ran away after being scared by the Handyman running the tractor. Then, while they were seeking refuge in the creek, a neighbor of ours thought they were particularly gorgeous (which they are) and decided to start feeding them. I guess they never felt compelled to go home. We found them while walking in the creek two days ago. I felt terribly bad pulling them from their creekside home, but as domestic ducks that can’t fly I don’t think they really stand much of a chance in the long-term. While they might not have been happy to return, they are safer now and that makes me happy.

 

However, there is a new duck problem. I was so depressed about my missing ducks, and after four weeks with no sign of them except some faint quacking (which I had finally convinced myself was just the beating of the hideous heart) I decided to get some more ducklings and start again. When I went to the breeder this time, he had a few males that were going to be euthanized if they didn’t get homes, because male ducks are much harder to sell, so I made an impulsive decision to get one male as well. So about two weeks ago I brought home three ducklings. Meet Jack, Chrissy, and Janet.

Jack, Janet, and Chrissy

Welsh Harlequin Ducklings

But now I have FIVE DUCKS!!

It’s a good thing we made our chicken run so large. Five ducks, sheesh! Good thing they are freaking adorable.

So I hope everyone is enjoying their early summer gardening, and I would appreciate any tips on removing cabbage caterpillar infestations. These things have me losing my damn mind.