September… and the Cooking is easy

02 Sep

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I love fall, although September is not really fall and do I really love fall?

Yes, I do, although it makes me also sad, because winter is close and living in South Western Ontario, winter is long, cold and somewhat frightening.

But I still love fall.

Sweaters, boots, new clothes, although it is almost more fun to buy new clothes and toys for my darling grandchildren and for my horse Henry.

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But still, knitting a nice sweater and wearing that, going for walks with my dog Natty and going for hacks with my friends, that makes a nice fall and hopefully it will be a long fall.

waiting for treats

 

So today I felt like making jam and I had plums and I also had oranges.

I made the plum jam this morning and the kiddies came over, I baked fresh buns in the oven and we had coffee and butter, fresh buns and plum jam. Kipp liked it so much, he ate the jam with a spoon.

Here is the recipe:

3 cups of plums

1 cup of sugar

a splash of scotch

a dash of cinnamon

put all in a copper pot ( why copper pot?) no idea, but it just makes the nicest jams.

Simmer on medium for about 20 minutes or until the plums are soft and the jam is not too runny.

Fill in glass jars, close the lid, turn upside down and ready for enjoyment.

 

I then made the orange jam.

8 oranges, organic, washed, sliced

2 cloves

a splash of Southern Comfort

1 cup of sugar

a dash of white wine vinegar

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Cook for about 20 minutes or until the oranges are nice and soft.

While I was cooking the jam, I roasted whole squashes in the oven for about 50 minutes. Why whole, you ask?

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Well, they were so hard, I could not cut them in half and I did not want to sacrifice my good knives .

After they had cooled down, I halved them, took out the seeds and then the flesh, pureed the flesh and set aside.

I made a squash bread .

I used 2 eggs, 1 cup of sugar, a splash of vanilla extract and beat that really hard until it was white and creamy.

In the meantime I melted 2/3 of a package of butter, the small package, and put that in the sugar egg mixture.

Beat a bit more.

Added the pumpkin puree ( about 2 cups) and stirred a bit more. Now added 3 cups of flour. A bit of cinnamon and nutmeg. 1/2 cup of almond slivers and 1/2 cup of dried apricots, finely chopped. Mixed all well and poured into a loaf pan, that I had buttered before…baked at 375 for about one hour and I now am tired.

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The weather was great, we have a long weekend, I have jam and cake and now a glass of red wine and what more can I ask for…maybe world peace?

 

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