cccccold

it is... ummm... RAH-ther chilly in here today. i still haven't had the woodstove installed. (no surprise to those who know me well. procrastination is actually my middle name. nicole is just a ruse.) the direct result is, of course, that it is COLD in here. i must say that the advantage of having a postage stamp house is that boiling a full kettle will warm the kitchen at least as long as it takes to drink a cup of tea. and the oven! o nectar! o ambrosia! o warm muffins! (well, until the puppies ate my silicone muffin tins.)today it is apple cranberry cornbread. here is a recipe (with vegan alt.) if you leave out the cranberries and apples and sorghum, this is my best cornbread recipe. mom will add sugar, but guthrie likes it best like that.
apple cranberry cornbread
preheat the oven and cast iron pan to 400 degrees
3/4 cup cornmeal
1 c whole wheat pastry flour
2 Tbs - 1/4 cup of oil or melted butter
1 egg (or 1 1/2 tsp. egg replacer and 2 Tbs water)
1 c buttermilk (or 1 c. clabbered soymilk*)( or if you want to be creative, half the liquid measure of orange juice)
1/4 cup sorghum, unsulphured molasses, or honey (or sugar)
1 tsp salt
1 TBS baking powder
1 c chopped apples (with crust on! that's where all the vitamins are!)
1 c (more or less) cranberries (chopped roughly, if you like)
combine the wet ingredients. add the salt and baking powder . it will foam up. add the meal and flour. stir gently but well. fold in fruit. bake in cast iron, an 8x8 pan, or
a loaf pan. bake 25 min. eat hot!

*how to clabber milk/soymilk: add 1 tsp vinegar to 1 cup of milk. stir once. let sit while you aggregate your ingredients.
eat with butter or earth balance, slathered with sorghum or honey. mmmm.
enjoy!
lovepeace
heather