Corn Bread Recipe #1

I actually have a couple of different recipes, but at the moment one of them is missing. It's actually the one I prefer, but I'll still post this alternative one that I've used as well (and still really like). I make it gluten free, and this is the recipe that I use if I've run out of milk, so it's dairy free already.  I find it a touch sharper in taste than the version that I use milk in, and a touch crumblier, but it's still really lovely, especially hot out of the oven with margarine or butter melting on it. I'm actually contemplating trying it with a smear of apple butter, the next time that I make a batch of it.

Ingredients:
1 cup cornmeal (I have found this at Sainsbury's, in with the international foods, i.e. the Asian foods, in a fairly good sized bag)
1 cup flour (normal flour can be used, as well. I use Dove's Farm Gluten and Wheat Free plain flour)
1/4 cup sugar (I'm sure that Splenda could be used)
5 tsp baking powder (I use a gluten free version)
1/2 tsp salt
1 cup plus 2 tbsp water
1/3 cup oil

Instructions:
Preheat oven to 425F/220C/Gas Mark 7.
Combine all of the ingredients and beat well.
Bake in a greased and floured 8-inch cake pan for 20 to 25 minutes, until a toothpick comes out clean. A normal pan can be used, but I use either a round or square silicon pan, so I can just pop it straight out.

Mel

Apple Pie, or Choose Your Filling (originally posted 21/02/11 on Alternating Kitchen Witch. Slightly Altered 01/07/11)

This is a dead simple one. Start with the basic pastry. You then have your choice...you can either do a proper 'top' on the pie, or, a crumble crust. I'll give you the details of that in a bit.

Basically, cube or slice (and, make sure the seeds and core are out) 4 to 7 (or more, if needed) apples. It really depends on what kind you're using. If I use Bramley's, it doesn't take many because they're huge. But, if I'm using diddy little Cox's, it can take 8, 9 or 10. I measure it by placing them in the empty pie dish prior to anything else, then, dumping them into a mixing bowl.

To the apples, add 1/2 cup of sugar or Splenda (both work really well), 1 round teaspoon of cinnamon (I'm always generous with the cinnamon) and 1/8 to 1/2 tsp of ground cloves. Give it all a stir, so the apples are coated.

Sort out your bottom pastry, then, dump your filling in. Sprinkle one tablespoon of water or lemon juice over the top. Put your top crust (or crumble...will get to that) on top, then, bake for 35 to 45 minutes, or, until golden on top.

You can mix and match other fillings. Today, I added blueberries to the apples, and used the cinnamon, cloves, and 1/2 to 1 teaspoon of nutmeg. We were discussing using blackberries, when they come into season, or, strawberries, etc. Probably weird of me, but, I even considered using pears.

Now, for if you decide you'd rather have a crumble top. Basically, it's 1/2 cup of sugar (or Splenda), 3/4 cup of flour, and 4 ounces of butter. Place your dry ingredients into a mixing bowl, and rub the butter in until it resembles course breadcrumbs. Sprinkle over the top of your pie, and bake as normal.

It's just deciding which 'topping' you want to use...we love both, in this house.

Brightest Blessings,

Mel