I have a remarkable ability to look around and think I've gotten nothing done all day, regardless of the facts. In this case, it was despite putting in several hours of paid freelance time, cooking myself lunch, and baking a batch of ginger-apple cakelings.
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You will need:
1 egg
1/4 cup sugar (=4 tablespoons, which is how I usually measure it out)
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract
1 apple
a handful of crystallized ginger. If you're getting it in the usual oval
slices, three or four.
powdered ginger
1/4 cup self-rising flour
Muffin pans
Paper muffin cups (or butter to grease the muffin pans)
Preheat oven to 400 (F). Put paper muffin cups in muffin tins. (This makes 12 cakelings, or maybe ten or 11 if they're large or the apple is small, or other things come out that way.)
Melt the butter. When it's melted, pour it into a middle-sized bowl.
Stir in the sugar and the vanilla extract.
Beat in the egg, using a whisk--you want to get the egg to fluff up.
Dice the apple (peel it if you like, but I never bother) and the crystallized ginger, and stir them gently into the mixture. It's a good idea to put the pieces of apple in as soon as you have them, so they don't go brown in the air; you can cut the ginger up ahead of time.
Fold in the powdered ginger and the flour. Stir until you can't see any
separate bits of flour.
Spoon batter into muffin cups. They should be 1/3 to 1/2 full.
Sprinkle cinnamon sugar on top. Bake for 15-20 minutes, depending on
your oven--in mine, it's a full 20.
Let cool for ten minutes or so. Eat.
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