I have one complete set of the Walker Papers (URBAN SHAMAN, THUNDERBIRD FALLS, COYOTE DREAMS, WALKING DEAD) in trade paperback left to sell. If you’re interested in it, it’s $75, which includes S&H from Ireland, and I will of course sign them to whomever you like. Leave a comment to arrange the particulars!
I made a perfectly lovely applesauce cake for dessert last night. It’s a nice rich spicy cake with a lovely dense texture, and I was asked for the recipe, so I shall put it behind the cut. I will also put the applesauce recipe behind the cut, as well as the double-chocolate chip cookie recipe, which Ted has renamed Triple Chocolate Evil Cookies (they gave him a migraine, or at least, they and the glass of red wine combined gave him a migraine, so it’s not an inappropriate name for them), because I think it’s the best chocolate-chocolate chip cookie I’ve come across.
I like Granny apples best for applesauce, but pretty much any kind of apple will do, really. They just require different amounts of sugar to suit. The recipe calls for 2 pounds (6-8) peeled sliced apples, but I use however many I’ve got on hand, which is rarely more than five. It makes plenty for 3-4 people, and is so much better than storebought it’s not even funny.
2 lb (6-8) tart, juicy apples, peeled & sliced
1/4 to 1/3 c water, depending on juciness
1/2 c sugar (or to suit taste)
pinch of salt
cinnamon, if desired
Put apples & water into saucepan, cover tightly and cook over moderate heat until apples are mushy. Stir or shake occasionally to prevent sticking. Add sugar and salt, stir enough to mix it in, and cook for a minute or two longer (huh, I never read that part. I just take it off the heat and stir it up real good with a stiff spoon) before stirring to make a stiff sauce. Add cinnamon to taste. Serve warm or cold.
Sift flour, measure, & resift 3 times with soda, spices & salt. Cream shortening well & gradually blend in sugar. Add egg & beat until light & fluffy. Stir in applesauce. Add flour mixture in 3 portions, beating after each addition until well blended. Stir in raisins. Turn into an 8×8 cake pan lined with parchment paper and bake at 350 degrees for 45 minutes or until done. Cool before serving; cake improves in flavor after 1 or 2 days of storage.
Triple Chocolate Evil Cookies
6 oz melted dark chocolate
4 oz butter
1/2 c brown sugar
1/4 c white sugar
1 tsp vanilla
1 1/2 c flour
1/3 c cocoa
1 tsp baking soda
1/2 tsp salt
12 oz semi-sweet chocolate chips
Mix butter, sugars, egg, vanilla & melted chocolate. Add dry ingredients & mix thoroughly. Add chocolate chips. Drop by teaspoonful onto cookie sheets and bake at350 degrees for 10-12 minutes (pay attention. they burn easily). Allow to cool on cookie sheet for a minute (actually important, because they’re kind of fragile fresh out of the oven), then remove to a wire rack to cool. Makes about 3 dozen.
The Road Home: miles to Isengard: 170.5
ytd wordcount: 90,100