Autumn is almost here, and apple harvest-time is nigh. It’s a good time to start thinking about apple pie. M-J’s Elegant Apple Pie Recipe
If you wish to dry apples for future use, in case of an electrical outage, here is an easy, instructive page on the subject, at pick Your Own. I do not recommend drying fruit or vegetables in your car, however, because mice do find ways into your vehicles, old OR new. I like to dry my things in the sun, using clear plastic vegetable or berry containers from the grocery store. I make sure they will not be penetrated by insects, nor blown away with the wind, by selective plastic-wrapping (leaving some apertures for air) and anchoring them with heavy objects.
M-J’s Recipe for Elegant Apple Pie Appears on The Elegant Cook
Below: Hosting a Tea Party; Formal Tea; the True Definition of “High Tea” is “Workingman’s Supper”
Ginger, Chilean black grapes, plain yoghurt, bananas, apples, oranges, frozen blueberries, strawberries and a bit of honey are blended in an Osterizer for a health-enhancing morning drink.
~~M-J de Mesterton, 2009
Here is a recipe for Finnish Apple Cake, by Beatrice Ojakangas, the Queen of Scandinavian Cooking
FINNISH APPLE SUGAR CAKE (Omenasokerikakku)
Makes 12 servings
1/4 cup (1/2 stick) softened butter
1 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup light cream or undiluted evaporated milk
2 medium apples, peeled, cored and sliced about 1/2 inch
Cinnamon sugar: 2 tablespoons sugar mixed with 1 teaspoon cinnamon
Preheat the oven to 350 degrees F. Butter a 9 by 13-inch cake pan.
In a large bowl, cream the butter and sugar together; add the eggs and beat until light. Stir the flour, baking powder and salt together and add to the cream mixture alternately with the cream. Mix until batter is smooth and spread into the prepared pan.
Insert the apple slices so that the outer edges of the apple slices are up. Sprinkle evenly with the cinnamon sugar and bake for 45 to 50 minutes or until a toothpick inserted into the cake comes out clean and dry. Serve warm.
~~Copyright Beatrice Ojakangas, The Finnish Cookbook, 1964