Dutch Apple Pie


1/4 cup brown sugar
1/3 cup white sugar
1/2 cup + 2 Tablespoons flour (to make GF use sorghum)
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
1/2 cup chopped walnuts or pecans (optional)


2/3 cup sugar
3 tablespoons arrowroot or tapioca
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of apples (about 6) Use a mix of Fuji, Honeycrisp, Golden Delicious, Granny Smith, or gala Pippin thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
Juice of 1 lemon


3 ounces butter, chilled in freezer for 15 minutes
1 ounce crisco or lard, chilled in freezer for 15 minutes
6 ounces all-purpose flour (for GF mix 1/2 cup sorghum flour, 1/2 cup sweet rice flour (mochi) or brown rice flour)
pinch of salt
1/4 cup water

Prepare the crust:

Preheat oven to 375
Combine butter, crisco, and flour in a large food processor until ever butter and crisco is broken up and evenly distributed throughout the mixture.
Add water 1 tbsp of water at a time while pulsing until the dough comes together and holds when squeezed.
Press the dough into pie pan and bake for 15 minutes.
Let rest while making the filling.

Peel and core the apples. Spritzing with lemon juice to keep them from browning.
Toss with remaining ingredients.
Cover and place in refrigerator while making the topping.

To make the topping, combine all ingredients in a food processor until crumbles are formed.

Place apple mixture into crust. Mound the apples in the center, then evenly sprinkle the rest of the struesel on top.

Bake at 375 for 30 to 40 minutes, until the brown sugar starts to caramelize.

Non Dairy Coconut Vanilla Ice Cream

This recipe is a combination of recipes from various David Lebovitz's methods to Pure Thai Coconut.

2 14 oz cans of full fat Coconut Milk
3/4 cup sugar
1 vanilla bean split in half lengthwise
3/4 teaspoon vanilla extract
1-2 tablespoons arrowroot powder (helps make fluffier & prevents ice crystals)
6 large egg yolks (for custard based ice cream & help prevent over hardening, otherwise leave out for Philadelphia style)
Pinch of salt (optional)
1-3 tablespoons vodka, kirsch,coconut flavored rum. etc... (optional to prevent ice crystals and over hardening)

Whisk arrowroot into 1/4 cup cup of the coconut milk & place into refrigerator. If not using eggs definitely use 2 tablespoons to thicken and help prevent ice crystals in the ice cream.
In a non-reactive sauce pan, warm remainder of coconut milk with sugar and salt.
Scrape the seeds from the vanilla bean into the pan and add the bean.
Cover, remove from the hear, and steep for at room temperature for 30 minutes.
Whisk egg yolks, if using & temper with the warmed coconut mixture.
Place sauce pan with eggs yolks on medium heat, stirring constantly to keep mixture from burning to bottom of pan.
Continue stirring until mixture thickens and coats the spatula.
Remove coconut & arrowroot liquid from the refrigerator.
While stirring or whisking, pour the mixture into the remaining coconut milk with arrowroot until well blended.
Add vanilla extract (and alcohol if using) and stir/whisk until cool.
Chill in refrigerator.
When cool, remove vanilla bean, rinse and reserve for another use, then freeze the mixture in ice cream maker or via David Lebovitz's dish method.

Turkish Star Wars

At the Cambpell Conference this weekend, ianmcdonald introduced us to Turkish Star Wars and Turkish Star Trek. Can't get used to the 'brown shirts'. Star Wars is just horrible.

The last part of Turkish Star Wars.

Turkish Star Trek.


HRB Now Taking Submissions for: A Quiet Shelter There

"The greatness of a nation and its moral progress can be judged by the way its animals are treated." -- Mahatma Gandhi

If you love to write, love animals, and would like to participate in a great cause, then there's no better combination than the anthology Hadley Rille Books is now accepting submissions for:

A Quiet Shelter There is an anthology of speculative stories about companion or service animals. We are looking for: Stories about companion or service animals. We expect most of the stories to be about cats or dogs, but will not rule out stories that deal with other animals. We will accept fiction and poetry only. Length: 1000 to 4000 words submitted between May 1 to August 31, 2011.

Payment: By PayPal. $10.00 US for stories, $5.00 US for poems--you may choose to donate your payment to the shelter. Authors will also receive one copy of the book; extra copies will be available at a special author's price.

Please be sure to read the full submission guidelines.

70 percent of the profits for A Quiet Shelter There will be donated to the no-kill shelter Friends of Homeless Animals.

It is possible to be too patient!

It seems my poem got lost in the second round of reviews. Silly me, I waited 200+ days before sending a query. Good news may still come forth, but we'll see.

If it got lost and it waited this long in the queue, I don't expect the response to be a yes. But hey, it made it to the second round so that is positive. It will be another in the line of 'this is good, but not right for us' letters. But I know where I am submitting it to next and they open their market in June.

Forward, march!

Popped Amaranth

I love amaranth. It's a natural, sweet, nutty flavor higher in protein than most grains. I've never successfully popped amaranth though until tonight.

It turns out the key is to have a super hot, thin pan. It took me a couple of times to get it right, but put your pan on the burner and get it hot. Put a tablespoon of amaranth seeds in the pan and fit the lid on, tight.

Almost immediately the seeds begin to jump and pop like crazy. Within a minute of adding the amaranth, the crazy popping slows down. Using oven mitts if necessary, swirl the covered pan around a little as if popping popcorn.

Once the popping dies down, remove the puffed amaranth from the heat and pour into a bowl. Repeat this process until all of the amaranth is popped. The trick is patience and not to add more than 1 tablespoon at a time in an attempt to speed things up. If you do, you’ll wind up with a lot of unpopped kernels. Just like popcorn.

The best part of amaranth, no hulls!