http-equiv='refresh'/> Tin TeePee/Log Cabin: We Sure Are Eating A Lot!

Thursday, September 29, 2016

We Sure Are Eating A Lot!


Not much going on around here, yesterday was Beryl’s birthday and we enjoyed a delicious dinner—they provided the groceries—I cooked.  Steaks, corn on the cob and fresh asparagus.  Apple Sharlotka complete with a birthday candle for Beryl. 

And speaking of Apple Sharlotka—here’s the recipe I use—it’s a really, really moist cake and does not need covering after baking—I just lay a sheet of parchment paper over the top.

Apple Sharlotka from Smitten Kitchen

Butter or non-stick spray for greasing pan

6 large tart apples such as Granny Smiths

3 large eggs

1 cup sugar

1 cup flour

1 teaspoon vanilla

Ground cinnamon and powdered sugar to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar.

The guys solved the world’s problems, Beryl relaxed and I worked in the quilt studio a little.  I’m trying to sell some stuff—fabrics, kits, etc. and spent time taking photos.  Once posted I wasn’t happy with the photos so will try again. 

Today we piled in the car and headed to our favorite Livingston restaurant—the Rib and Chop where we enjoyed  outstanding meals—Beryl had a huge plate of mussels, Ainslie and I had the best fish tacos and the cowboy had his usual—chicken fried steak with mashed potatoes.  We ran a few errands in Big Timber before coming home.

As if we needed any more food—Ainslie decided to make clam chowder—oh, my!!  Once tasting the soup I decided I was hungry enough to have a serving—some of the best clam chowder we’ve ever eaten.

DSCN3280Our fall colors are outstanding this year—beautiful!!!



  1. Food and friends...sounds perfect to me:) Thanks for the recipe:) I bought a 1/2 bushel of various seconds the other day. I made an apple pie and six quarts of applesauce and I still have apples left!! I'll have to make the cake for our daughter to take to school:)

  2. We were just talking tonight about how beautiful Montana is - and there it is! I have to figure out my convection oven better so I can try some of these yummy recipes. We had perfect clam strips for dinner, but nothing beats great clam chowder :-))))

  3. Thank you for the apple recipe..... It sounds delicious !
    Is this the recipe for the apple cake you posted a picture of sometime back?
    I think I asked you to share it then..... Looks so yummy! 😊


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