YIELD: Makes 24-30 empanadas This dough is a classic family recipe used by my grandmother, my mother and now my sister and I. We love this dough because it makes just enough to bake 2 dozen sweet empanadas. A sweet pastry pocket filled with your favorite homemade preserves or jam. These sweet treats are perfect with a cup of Mexican coffee before breakfast or after dinner. Our children love them because they are small enough and sweet enough to call dessert.
YIELD: Makes 24-30 empanadas
This dough is a classic family recipe used by my grandmother, my mother and now my sister and I. We love this dough because it makes just enough to bake 2 dozen sweet empanadas. A sweet pastry pocket filled with your favorite homemade preserves or jam. These sweet treats are perfect with a cup of Mexican coffee before breakfast or after dinner. Our children love them because they are small enough and sweet enough to call dessert.
An apple dumpling is a pastry filled with apple, cinnamon and occasionally raisins. Apples are peeled and cored, placed on a portion of dough, then filled with cinnamon and sugar. Then the dough is folded over the apples and the dumplings are baked until tender.
Apple dumplings are a native food in the northeastern United States, around Pennsylvania. A very common recipe among the Amish, it is often eaten as a breakfast item, but they are also a very common dessert item after meals. It’s also popular to eat them with ice cream or in milk.
In the UK a suet pastry is often used, although shortcrust is also common. A filling of dates, sultanas or raisins is often inserted into the cavity left by removal of the core, and dark sugar is popular there too.
It’s September, a few leaves have begun to fall, the days have gotten noticeably shorter, the air has gotten a bit crisper, and I am more than ready to start baking with apples and cinnamon. I love summer for the first month or two, and then once the days get unbearably hot and humid, I pine for the cool, crisp days of fall. The grass is always greener, right? I adore baking during the fall; between the flavors of things like apples and pumpkin, and the warm spices of cinnamon and nutmeg, it just feels like a big cozy blanket. I have put off making apple dumplings for at least three years, thinking that they were some sort of complicated undertaking. I could not have been more wrong, and these apple dumplings could not have been more delicious.
Apples baked in flaky pastry with cinnamon sugar are irresistible, especially when served with vanilla ice cream. To save preparation time, we use frozen puff-pastry sheets.
Apple Dumplings with Sauce Recipe
The recipe for Apple Dumplings was available free in Gold Medal flour bags, as noted in a 1938 advertisement, and has also been included in many of the company’s cookbooks over the years, beginning with the 1904 Christmas Edition of Gold Medal Flour Cook Book.<
Originally posted on The Halau:
The Autumnal Equinox
This is a magical time of year! On Tuesday, September 23, we will experience a time when the days and nights are of equal length, otherwise known as the Equinox. Since this day is all about BALANCE it’s miraculous that this experience occurs in both the northern and southern hemispheres. Everyone in the world can celebrate together!
In the northern hemisphere, the nights are growing longer. When this occurs, your energy gets drawn inward so you can find the light within. In the southern hemisphere, the sunny days are more plentiful and you can enjoy the light of the world as you bask in nature. Either way, this is a celebration of light! Nature always reminds us that whenever there is darkness, light will soon follow.
The Equinox also marks the beginning of the…
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Originally posted on Auntie Dogma's Garden Spot:
This awesome plant has been in cultivation for more than 5000+years, by Egyptians as a medicinal herb. Ancient Greeks and Romans also used chicory along with just about every other culture that lived along side it, both as a vegetable, and in salads and drinks. Apparently there are numerous references to it in the writings of Horace, Virgil, Ovid, and Pliny. Galenus gave it the name ‘Friend of the Liver’, because of its natural stimulating effect on the liver. Mass cropping in Europe began in earnest in the early 17th century and continues to this day. The plant is normally grown for both its bitter leaf and root, but I reckon its great as an ornamental too. Big towers of pale blue flowers. The leaf is great in a “Caesar salad”, lightly wilted before serving and packs a real nutritional punch with huge levels of antioxidants and inulin. I nibble…
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Originally posted on Islamic Sufism Spirituality:
Not so long ago, as time is counted, there came to a certain oasis far in the western desert a faqir. He was a Qalandar, a wandering darvish, who had walked the deserts of Africa and Arabia for many years, seeking only solitude wherein he could remember his Creator and contemplate the Divine mysteries. His virtue and faith, his submission to the will of God, had been rewarded with tranquility of spirit, and his sincerity and devotion on the path of Love was such that the Hidden had been revealed to his heart, and he had become a Wali, a Friend of God.
Now it came to pass that the night the faqir wandered into this oasis and lay beneath a palm tree to rest before the midnight prayer, there was, unknown to him, another man under a nearby tree who was also making camp for the night.
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