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September 05, 2012

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Kate Warren

I want to hear about that apple cake! Been looking for an apple cake recipe to love.

I like fall best, myself. It's not blazingly hot, the trees are pretty, the apples are ripe, there's a faint tang of wood smoke in the air after chilly nights. Lovely.

Quantum

Wow! That peach cobbler looks delicious. My mouth is watering after just a peep!
How do you weave the lattice of pastry like that?

Its like one of your plots. Artistic, symmetric, thought provoking and .... well perfect. LOL

I had a mouth watering pudding recently. It is dead easy to make and guaranteed to conjure thoughts of summer and hot dreamy romance. Start with a base of strawberries or raspberries then cover with clotted cream with pieces of meringue mixed in. decorate the surface as you will. AND be sure to share it with a loved one!

Summer in England has been a washout .... wettest for many years. Though the thought of autumn colours is inspiring.

You must post some pics of the New England trees when the leaves are turning. *smile*

I also want pics of your apple cake!

Mae Clair

You have me thinking about peach cobbler now! I'd have to buy mine though, as I create disaster zones when I attempt to bake. Those around me have been known to flee in terror.

I love autumn too (although I am sad to see summer end. There's a different kind of magic in the air when fall arrives.

Oh, by the way, loved your description of your fridge as a vampire, LOL. I've got one of those too. :)

Donna Cummings

Q, I meant to say that was NOT a pic of MY peach cobbler. :) I only wish I could do a lattice like that! My peach cobbler was pretty tasty, mainly because the fresh peaches were so good. LOL

I loved your pudding recipe, but I don't know if we have clotted cream here. I made meringue once (kinda disastrous!) I love your advice to share it with a loved one. I think all food tastes better that way. :)

I will be taking more pics of the autumn trees here, although I hope it won't be very soon. LOL And I'll be happy to post pics of the apple cake. I've made it so many times that I am actually pretty good at it now!

Donna Cummings

Kate, I'll email you the link to the recipe. It's from Cooking Light magazine, and I still have the magazine (from 1997!), but it's nice to know the recipe can be found online too. :)

I love fall too. It's actually what seduced me into moving to the East Coast. LOL I just have to block winter from my mind!

Donna Cummings

Mae, I'm not much of a cook -- I can keep myself from starving. LOL But I do pretty decently at baking. I think because there's a precise recipe to follow. Of course, I won't mention the "banana bread debacle" that set off both smoke alarms. . .

You're right about a different kind of magic in the air with fall--it always feels a bit melancholy to me.

I'm glad I'm not the only one with a vampire fridge. LOL

Lutfi

I have an old heirloom fnrestoee Indian/Cherokee Blood peach tree; it is situated in a narrow area that doesn't receive enough full sun, but still is a very heavy bearer; 2 years ago, even after culling, 4 of the largest limbs broke off when I didn't prop up the limbs in time. Lesson: cull the fruits ruthlessly when they first appear (they tend to clump in groups of 5 or 6) , then have enough tall-enough heavy-duty posts ready to hold up the branches as they grow. This is crucial, as the branches, especially in the older trees, apparently are more fragile than they appear This year, my first crop since the limb-loss, I have picked 2 bushels of fruit from the 3 remaining short limbs. New tall branches are already appearing from the old breaks. It also sprouts readily from the seeds; I gave a foot-tall volunteer sprout to a neighbor 3 years ago, and it is already 12 feet tall and has borne its first fruit this year. Around here, in Sonoma, we treasure these heirloom peaches and , following a friend's practice, am potting 6 seeds to give away next year.You'll never forget your first perfume-y taste of a Cherokee Blood Peach! In my experience, they don't can or freeze particularly well; the unique taste gets lost. I have had great luck, however, in roasting them as you would figs. They're a show-stopper.

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