During the break

While I was gone…

My camera may have been on the fritz, but my oven was not! Last week we scored a beautiful half bushel of Northern Spy apples from a farming friend, had an excuse to bake another fruit pie, and glimpsed shortbreads mysteriously appearing and disappearing fom the kitchen. So far the munchy cornbread rounds are a hit, and this week we are experimenting with some exciting organic matcha.

pear pie filling

And as promised, the shots of the cranberry cake from a few weeks back. Essentially, this tart and buttery treat is made by fitting a rolled circle of shortbread dough into a springform pan, spreading a cranberry filling overtop, and covering it with a second circle of dough. You can’t really go wrong with a jammy shortbread cookie, and the technique is nifty because of all the possible filling substitutions. Apple butter anyone?


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