Day 39/365 - 2010

"If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.” George Bernard Shaw quotes

Recipe by Paula Dean - Foodnetwork

Apple Strudel:

1/4 cup bourbon or apple juice 1/2 cup golden raisins 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced 1/2 lemon, juiced 1 tablespoon lemon zest, finely chopped 1 teaspoon ground cinnamon, plus more for sprinkling 1/2 cup brown sugar, packed 1/2 cup crushed shortbread cookies 1/4 cup chopped pecans 2 tablespoons butter, cut into pieces 5 sheets phyllo dough from 1 pound package of frozen dough 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed 1 tablespoon granulated sugar Confectioners' sugar Caramel sauce, purchased Glaze: 2 cups confectioners' sugar 3 1/2 tablespoons milk For the Strudel: Directions Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes. Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl. Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered. Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar. Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel. For the Glaze: Mix ingredients thoroughly. *Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Day 36/365 - 2010

When I have had a hectic day and am feeling pretty down and out, I pull out my beautiful china tea cup grab myself a biscotti and sit and relax with a nice cup of tea. Must be some of that English tradition left in me.

Afternoon Tea:

Afternoon tea (because it was usually taken in the late afternoon) is also called "low tea" because it was usually taken in a sitting room or withdrawing room where low tables (like a coffee table) were placed near sofas or chairs generally in a large withdrawing room. There are three basic types of Afternoon, or Low Tea:

Cream Tea - Tea, scones, jam and cream

Light Tea - Tea, scones and sweets

Full Tea - Tea, savories, scones, sweets and dessert

In England, the traditional time for tea was four or five o'clock and no one stayed after seven o'clock. Most tea rooms today serve tea from three to five o'clock.

Biscotti:

Ingredients

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 eggs
• 1 3/4 cups all-purpose flour
• 4 (1 ounce) squares white chocolate, chopped
• 3/4 cup semisweet chocolate chips

Directions

1. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
3. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
4. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.