I admit that I’m cheating a little on this post but I love this short. Especially since they’re not, well, cuddly…
It’s weird how time works this time of year. It feels like last Sunday was a lot longer ago than what it actually was. Well.
The Yule Cat is another odd duck that likes to hang out with last week’s odd duck, Gryla. The cat would probably be happier all the way around if he didn’t have such bizarre pet peeves-he eats people who don’t have new clothes by Christmas Eve. Theorized as a way of getting people to finish their wool processing, the ‘nicer’ version is that he just eats all of your food at Christmas Eve while you sit and watch. Sort of like coming in and finding your cat eating the Christmas turkey on the counter.
While it’s sort of an odd thing to get worked up about-maybe there’s a reason they have no clothes that have nothing to do with them-it’s most likely something to get people interested in helping with the wool processing. Trust me, it’s not an entirely pleasant task; there’s a lot more to it than just happily spinning Autumn nights away at the hearth. People were often paid in kind, so receiving your clothes by Yule would be a sign that you actually did something.
Oh, and the Yule Cat has a habit of staring in windows after dark according to some variations of the story. I’m telling you, he’s a creeper.
I know that the blogosphere honestly doesn’t care about my carb intake, nor should they, but I feel the need to state that I am not eating all the baked goods that I’m making this month.
This corn bread, which was lovely and sweet (and toasted up like corn cakes the next morning) went with me to Thanksgiving. I’ve never made a corn bread that didn’t come out of a box prior to this recipe and I was really happy with how this came out.
I think that the sugar could be cut back a little but Mid liked it the way that it was.
The way that I’ve been softening butter for these recipes is to put it in a pot on the oven vent while the oven preheats. I put the butter on while I’m getting out the rest of the ingredients and by the time I’m ready to start baking the butter’s generally soft.
Recipe found here
1 stick butter, softened
1 1/2 cup sugar
1 1/2 cup flour
1 cup cornmeal
1 1/2 cup milk
2 teaspoon baking powder
1/2 tea salt
Beat all in a mixer, add to a 13×9 pan. Bake at 400 degrees for 25 minutes.
Baking this season? Feel free to add your baking links~
There’s something about galettes that makes me happy.
I don’t know if it’s the simplicity of them, or arranging the fruit, or the way that they smell while they’re baking.
I love to look at them while they’re cooling.
The fact that they’re essentially a recipe-less dessert with so many potential variations doesn’t hurt either. I like things that don’t require measuring or fiddling.
1 pie crust, of your choice, rolled out to a circle
3-5 apples, cored and chopped
Pumpkin pie spice
Preheat your oven to 350.
Place your pie crust on a cookie sheet with parchment paper.
Toss your apples with a little bit of sugar and pumpkin pie spice. Starting in about an inch from the edge of the crust, arrange apples in a rough spiral. This isn’t supposed to be a ‘perfect’ tart. When the apples are completely arranged, start folding the crust up over the edge of the apples.
Bake for 35-40 minutes.
(Fall Into the Holidays will be posted later today!)
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Now it’s time to start thinking winter holidays-Christmas, Hanukkah, Yuletide, and New Year’s! Feel free to share your seasonal recipes, diy, crafts, and other related material. Please link to entries, and not your blog main page. Click around the list and leave a few comments!
Features From Fall Into the Holidays #11
On a Wing and a Prayer’s Holiday Joy Cinnamon Ornament
Just a Little Creativity’s Happy Holidays Sign
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