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Dec. 13th, 2004 08:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerAchy and tired this morning, even though I got to bed half an hour early and slept reasonably well. Despite the predictable Galen thrashings. The culprit seems to be play rehearsal - I've been consciously amping up my energy and activity. Partly because my character is frenetic; partly to set tone and attempt to provide energy for everyone else. But given that I'm not doing any pratfalls this time 'round, I shouldn't be so achy. I guess I still need to stretch out beforehand.
...or maybe I'm just old.
Anyway,
Fruit-chocolate cobbler
5 apples, peeled, cored, and sliced
2 bananas, sliced
1 T chopped crystalized ginger
topping:
7/8 cup flour
3.5 oz unsalted butter
3/4 cup ground almonds
1/2 cup powdered sugar
2 T cocoa powder (I first typed "coca powder", which would give this an entirely different kick!)
1 t ground ginger
1/2 cup chocolate chips
Heat oven to 350. Cut flour and butter together, then mix in rest. Mix pears, bananas, and ginger; layer an 8" square dish with frout and spread topping over. Bake for 20-30 minutes. Serve warm.
Comments: not bad. Not great either. The original called for pears, but to me pears come off as apples generously rolled in sand. I don't mind the flavor, but I'm not fond of chewing gravel. So I substituted apples. I didn't cut them into small enough pieces though - some were a bit crunchy, and some of the slices were a bit big to eat without cutting.
If I try this again, I'll change the fruit proportions; maybe 3 apples and 3 bananas. As made the bananas disappeared. Also it could use more crystalized ginger. The topping was too dry and powdery, so the butter should be upped to make more of a coffeecake-style topping.
The cookbook didn't help here. I had to puzzle out what size pan to use, for example.
What I'm reading: Tad Williams, Shadowmarch
...or maybe I'm just old.
Anyway,
Fruit-chocolate cobbler
5 apples, peeled, cored, and sliced
2 bananas, sliced
1 T chopped crystalized ginger
topping:
7/8 cup flour
3.5 oz unsalted butter
3/4 cup ground almonds
1/2 cup powdered sugar
2 T cocoa powder (I first typed "coca powder", which would give this an entirely different kick!)
1 t ground ginger
1/2 cup chocolate chips
Heat oven to 350. Cut flour and butter together, then mix in rest. Mix pears, bananas, and ginger; layer an 8" square dish with frout and spread topping over. Bake for 20-30 minutes. Serve warm.
Comments: not bad. Not great either. The original called for pears, but to me pears come off as apples generously rolled in sand. I don't mind the flavor, but I'm not fond of chewing gravel. So I substituted apples. I didn't cut them into small enough pieces though - some were a bit crunchy, and some of the slices were a bit big to eat without cutting.
If I try this again, I'll change the fruit proportions; maybe 3 apples and 3 bananas. As made the bananas disappeared. Also it could use more crystalized ginger. The topping was too dry and powdery, so the butter should be upped to make more of a coffeecake-style topping.
The cookbook didn't help here. I had to puzzle out what size pan to use, for example.
What I'm reading: Tad Williams, Shadowmarch
