Homemade applesauce and fresh rhubarb from the garden inspired this delicious cake with a complicated name. Home-made home-grown at its best.
For the Cake:
2 C. flour1 1/2 C. sugar
1 pint applesauce (1-1/2 C.)
2 fresh eggs
1/2 C. butter
1/4 C. sour cream
1-1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 teaspoon pure vanilla extract
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon ground clove
For the Bottom:
2 C. cutup fresh rhubarb stalks
1 C. cubed pineapple
2 Tablespoon butter
1/2 C. brown sugar
Pre-heat the oven to 350 degree. Cream sugar and butter, add all the wet ingredients. Mix flour and rest of the ingredient, gradually add to the wet ingredients. Set aside. Place the chopped rhubarb, pineapple in the baking dish, sprinkle the brown sugar on top, dot with butter. Pour the cake batter on top. Bake in the pre-heated oven for 35-40 minutes or until a knife inserted in the center comes out clean.
Palak Paneer is a popular Indian food made with spinach and cheese. If you had sowed hardy vegetables last fall, such as mustard and kales, you will have plenty of greens in the spring. You can substitute these greeens in place of the spinach when making this dish.
Growing your own fruit trees can be a great source of pleasure. The intensely flavored fruits from your own trees are not the same as their supermarket counterparts. When you grow your own fruit trees, you have a lot of varieties to choose from. Many fruit tree varieties do not take up a lot of space. Fruit trees usually takes a few years before reaching their full potential, so be patient. Once mature, the trees will produce more than enough for fresh eating, sharing and making ciders, the rest can be canned or dehyrated to enjoy in the winter month. Growing fruit trees is not hard, you just need to follow a few rules.
1.Select the Right Variety to Grow:
Select varieties suitable for your area. The most compelling reason for this is that the flowering of the tree needs to be synchronized with the appearing of the pollinators. If the fruit tree you select blooms too early and the weather is still cold, there might not be any pollinators (such as bees) around to pollinate your flowers. On the other hand, if the variety you select blooms too late, there won’t be enough time to for the fruit to reach maturity. The best way to select the right kind of trees to grow is to talk to people who grow fruit trees in your area. Your county’s extension agents and home orchard clubs are good resources. Your local independent garden center can also be a valuable resource.
water (multiple liters)
brown sugar (500 grams)
regular sugar (500 grams)
first, you slice your lemons to the bottom of a bucket (i used a big white one at your house, it was maybe 8-10 liters big). then you bring 3 liters of water and all of the sugar to a boil and pour the liquid in the bucket on top of the lemon slices. after poking the lemons around for a while, add semi-cold water in the bucket until the blend is hand warm (correct temperature for your yeast). don't add more than 5 liters max, otherwise mead will be flat. you'll learn the correct amount by doing. when the temperature is right for the yeast, add 1/2-1 teaspoons of it in the bucket and let it melt, maybe stir a little. then let the mead sit in the bucket with a loose lid on it overnight.
the next day you can bottle the mead, try using a funnel (let the excess yeast stay in the bottom of the bucket). also bigger bottles are better. add as many raisins as you wish and 1 teaspoon of sugar in every bottle. don't put the caps on too tight right away, wait maybe 5-6 hours and then tighten them.
i haven't used the recipe in a while, and the paper i've written it on has ripped on a couple of spots. experiment!