This past Sunday, I had an idea for a new apple cake and I thought I would try one out in time for Rosh Hashana. I also have bursts of creativity when I am just sitting in front of the tv. But most Sundays you can find me in the kitchen making soup and squeezing in some meal prep during halftimes. Sometimes we have friends over and sometimes we don’t, or we go to someone else’s house to watch. I married a major Steelers fan, therefore on Sundays in the fall and most of the winter, we so look forward to staying home and watching football. Such fun! They also had season tickets to the Giants for years and years, so I inevitably grew up a Giants fan. My grandmother unfolded the back of the station wagon and introduced me to tailgating.
My grandfather served in the army in World War 2 and therefore also rooted for Army as well and took me to an Army game when I was a teenager. He was a die hard fan and actually resembled then-coach, Joe Paterno. It was a Penn State game, since he grew up outside of State College, Pennsylvania and several of his brothers and family members attended the school.
My maternal grandfather sat me down in front of the television one Saturday afternoon when I was about 7 years old and started to teach me the game of football. I used to follow tennis since that’s the only sport I actually play, and I still occasionally watch a grand slam tournament.
CRUMB TOP APPLE PIE EINKORN PROFESSIONAL
Cool on sheet for 1-3 minutes before removing.The only professional sport I watch on TV is football. Cookies will not puff and spread much.īake for 10-15 minutes in preheated oven, or until coconut is golden brown. Place on an ungreased cookie sheet and press down into a thin disk with the bottom of a glass or hands. Scrape bowl down and scoop dough out into about 1 inch balls and roll in dried coconut. Add flour and mix on medium low speed until a stiff, sticky dough forms. You should make it now.Ĭream butter and sugar together in a mixer with a paddle attachment until light and fluffy. The result is a very crisp, buttery, lightly sweetened light yet rich cookie coated in crunchy toasted coconut. It doesn’t have to rise or be a very certain texture, and takes just a few minutes to put together thanks to the minimal ingredient list. However, if you have some einkorn on hand and are unsure what to make of it, shortbread is a great easy start. You can read more about it here.Įinkorn is finicky, and this recipe was developed for einkorn specifically so swapping it out for regular flour won’t give you the same results (hint: remember the dense bit? This uses far more flour). Einkorn has a gliadin to glutenin ratio of 2:1 where as modern wheat is 0.8:1, and thus some with gluten intolerance who can handle small amounts of gluten have no problem eating it, but be careful. It is not as dense as today’s wheat and thus one usually needs to use more of it than you would with modern wheat flour. It has a slight yellowish tinge and smells a little like corn flour. Prepared by Sarah Shilhavy, Photo by Jeremiah ShilhavyĮinkorn is an ancient grain, first cultivated five to ten thousand years ago.
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