Green Corduroy Fleece Lined Jacket

Green corduroy jacket with fleece lining.

Green corduroy jacket with fleece lining.

I had this green corduroy kicking around for years and years. I remember using it when my boys were little to make sleeping bags for their GI Joe’s! haha. It’s so very soft and I love the color, I thought it would make a nice little jacket.

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Lined with soft baby polar fleece

I found some light weight, pale green, baby polar fleece that I had from back when I did some professional sewing for a lady designing her own baby clothes line. I thought if I just line the whole inside I can bind the edges with bias tape, an easy, clean way to finish edges.

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I hand-stitched patch pockets inside.

I wasn’t sure if I would add patch pockets, then decided that would look not as ‘clean’ or ‘chic’. But I do love a place to tuck some tissues or maybe drop your keys when your hands are full, so I hand-stitched some to the inside. I made the pockets out of a sturdy thick flannel and the polar fleece.

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With fancy scarf my fiance sent me from England.

I still haven’t decided how to finish the front, you know, buttons? Decorative stuff? I left it plain because I thought it’d be fun to play with. I’ve had NO TIME to play, but I found that the pretty scarf my sweetie sent me from England matches it to a T…I just trimmed off some of the frilly rufflely silk on one side (just a little too much frill for me) and it looks great! I’ve gotten many compliments on the look, but I still want to do ‘something’ with the front.

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Close-up of the scarf.

Here’s a close up of the scarf…isn’t it pretty?

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Pattern I used was supposed to be for quilters.

The pattern I used was a basic no collar design for quilters to use patches of fabric. It’s by “Merchant Rag” and called Fran’s Jacket. I bought it a gazillion years ago when I worked at So Fro Fabrics.

 I’ll try to get a picture of me wearing it to show you….one of these days!

If you want to see more of my Jackets, keep an eye on “THIS PAGE”, I’ll be updating it as I go.

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Rout Biscuits

Rout Biscuits with dried cherry on top

A very yummy , sweet, crispy, light and chewy all at once cookie! Well in England it’s known as a biscuit but all I know is it’s very easy and very special, perfect for tea time. Made simply from almond meal, sugar, egg whites and almond essence.

These clover shapes were made using a different plate.

I read that these were “popular accompaniments to a glass of wine or sherry at routs or fashionable gatherings in the 18th and 19th centuries.” It comes from Middlesex England. Your supposed to put a bit of glace cherry on top but I hate them, so I used dried cherries.

Crisp on the outside and chewy inside.

Now I didn’t know what a Rout was…did you? Well I looked it up and the only definitions I can find have to do with disorderly retreats (battle), a noisy rabble, to root or poke (like a pig!), a disorderly crowd of persons! Well I didn’t read anything about “fashionable gatherings”! Until I found an article on Huffinton Post that had a great article all about Nut Biscuits (cookies) from different countries. Reading about them gives me some ideas that might be creative to try out. (I’m sorry they took the link down so I removed it! Wish I had copied it)

I made some using a heart shaped plate.

You can easily try different shapes by just changing the round plate on the end of the press, no need to empty the it first. I made these heart shapes, depending on how much dough you squeeze out will make them fat or thin.

My old dough press, love it!

I bought this old press at the thrift store or a garage sale and I love it. It doesn’t have all the parts but I can still use many of the plates. Some are a bit spotty-old but that doesn’t hurt anything.

This is the press with the plate in it, and dough.

This is what the press looks like on the end the dough comes out, I have the ‘star’ plate in it.

Three plates and the cookies they make.

This shows the three plates and the cookies they make, a heart, star or blossom and what I’d call a clover. The blossom or star is great for putting a bit of jelly or fruit on top and I guess the clover is too.

Golden and hot from the oven!

Rout Biscuits

6 oz (3/4 c + 2 T + 1 tsp) castor sugar (or reg white sugar)
6 oz (1 3/4 c) ground almonds
2 egg whites (about 5 1/2 T)
1/8 tsp almond essence (extract)
A little beaten egg yolk to glaze (if you want, I didn’t bother)
small pieces of glace cherries (or dried cherries I used), angelica or flaked almond for decoration

1. Set oven to 350 F

2. Mix sugar and almonds, you can weigh them into the same bowl.

3. Beat the egg whites with a fork a bit to break them up. I made a small depression in the centre of the mix
and poured the egg whites in then added the almond essence to it and mixed it into the egg, before mixing
all up into the almond-sugar. If you’re using up egg whites from other recipes, just measure out the 5 1/2 T.

4. Mix it and cream it very well. Let it sit while you grease a cookie sheet and give it another mix when you’re
ready. Another recipe I found suggested letting it sit an hour, so go ahead and make these up and let them sit while you clean up the kitchen! Spoon into a pastry press or an icing bag with a star tip and pipe into stars or using the press try
different shapes. I liked the heart, 4 leaved clover and the big star; that one is nice for the cherry. You can add
a sprinkle of colored sugar if you like.  I didn’t glaze with egg but maybe I’ll try if I start with whole eggs next time.

5. Press or pipe directly onto greased sheets and press pieces of dried cherry or glace cherry into tops if you like. You can also sprinkle with colored sugar. Bake 8-10 min, until golden all around edges.

Some of the dough in the bowl.

Here’s some of the Rout Biscuit dough in the bowl, waiting for the press. A note from me, I have never had a ‘Rout Biscuit’ before so I wasn’t sure the consistency of the dough. I’m not sure if it should be stiffer, resulting in a less puffy biscuit? All I know is they tasted dandy!

Bob’s Red Mill almond meal flour.

I bought this at my local ‘Tops’ grocery store in the organic section, but it was EXPENSIVE!  More than $10, yikes!

Lots of Rout Biscuits waiting to be sampled.

These biscuits (or cookies) keep well in a tightly sealed container. Have you ever made Rout Biscuits or eaten them? If so please leave me a comment about them.

Below are links to glossy cards I made with the recipes on, you can keep them or send them!

“Rout Biscuits” Glossy Post Card
“Rout Biscuits” Recipe Card with customizable text
It’d be fun to mail this to a friend who loves baking! Maybe a birthday or to drop a hint that you want cookies!

Apple Dappy Makes Me Happy!

Apple Dappy hot from the oven

Apple Dappy, I think it was the name that first grabbed me, it sounded like something from an English children’s storybook. Or something you’d hear in a nursery rhyme…hmm…if there isn’t one maybe I’ll make one up someday.

oh yum…spices, apples, pastry and lemon sauce….ohhh can’t wait!

I saw the recipe in a very old cookbook I have in England, “Farmhouse Kitchen II”, a great little paperback that’s full of traditional recipes by housewives from all around Great Britain. It has no photographs so I had to use my imagination to think of how it might look.

Apple Dappy hot from the oven close up..mmm…smell it

It was a stab in the dark to say the least…I mean I never made a recipe where you poured a lot of liquid over dough, I worried it might be sloppy, heavy and wet but it wasn’t!

Apple Dappy is baked with a wonderful fresh lemon sauce over it!

In England “Pudding” or “Afters” refers to having dessert in general. A popular type of pudding is made by using dough and fruit then baking with liquid over it, I think an example would be “Eve’s Pudding”. You can see all the juicyness in the photo above after I scooped out some servings.

Cool, fresh cream drizzled over the hot roll and lemon sauce, oh wow!

I spooned some of this lemony sauce over the ‘roll’ then we drizzled single cream all over the top; you can also serve it with custard.  Now pouring cream on a dessert or liquid warm custard are also new things to me (in America), it’s very “British”! (my boyfriend loves custard on everything).

Served in a bowl hot, spongy and crisp at the same time.

I was happy with the results and glad my boyfriend approved as I love to bake for him and especially try to learn traditional recipes.  Believe me when I say it was EASY! Really!

Here’s the recipe then a few pictures of it unbaked for you to see after. First you make the sauce then the apple roll with an easy scone type dough.

“Apple Dappy”

Syrup:
1 lemon – juice of and thin rind strip
1 T golden syrup
1/2 oz butter (1 T)
4 oz sugar (1/2 c + 1 T)
7 oz water

Pastry:
8 oz self raising flour (2 c)
1 tsp baking powder
pinch of salt
2 oz butter
5 oz / 150 ml / almost 2/3 c milk

1 lb / 16 oz cooking apples

1 T demarara (brown) sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mixed spice

1. Grease a 8″ or 9″ square dish (I used my glass pyrex) with butter. Turn on oven to 375 f / 190 c.

2. Peel a thin strip of rind from the lemon, just go around the middle of the lemon, and put it with the juice of the lemon into a small pot. Add other syrup ingrediets and heat over low until melted and sugar dissolves. Remove from heat and set aside. (I left mine for a bit and it actually boiled, but was ok!)

3. Sift flour, baking powder and salt into a bowl.

4. Rub butter into flour, or use pastry blender then rub in till it looks like breadcrumbs.

5. Mix milk in to make dough, I didn’t add it all at once, leave a bit as you mix to see how dough comes together. Knead lightly on floured surface, then roll out to 1/4 ” thick to make a rectangle about 8″ x 5″ or 12″ x 8″. (Original recipe said 8×5 but mine got bigger than that, hey it’s just dough and apples, don’t sweat it!)

6. Peel, core, slice then chop up the apples, my recipe took about 2 c of chopped apples. Put them on the pastry but keep them away from edges.

7. Mix spices with brown sugar in a small bowl, sprinkle over the apples. (* The original recipe called for a mixture of or one of the spices, to equal 1/2 tsp. I used all I listed and it was great, I don’t think it’d be as good if it didn’t have the spices.) Then roll up pastry and apples like a swiss roll, pinching to seal edges, then cut into 1″ thick slices.  Use a sharp knife and cut carefully, use your fingers to hold the roll in place when you cut gently.

8. Grease a 8″ or 9″ dish, I used my pyrex dish, and lay slices on their sides in the dish. Arrange to make them fit and take the little bit of dough that’s left from the ends and push more apples into them then tuck into spaces between rolls.

9. Remove lemon rind from syrup and pour over slices. Make sure you taste the drippings in the pot, it’s really good!  Bake 375 f / 190 c for 30-35 min. (mine took 35 in a little oven) Serve with cream or custard.

** Don’t miss my notes at the end!

Recipe from Joan Guy- Tavistock, Devon from the  “Farmhoue Kitchen II’ book.

Apple Dappy unbaked in greased dish

Here’s how it looks unbaked, all the rolls pushed into a dish, 8×8″ or 9×9″, they will puff and raise up quite a bit so make sure the pan isn’t too shallow.

Apple Dappy unbaked.

You can see how chock full of apples it is, I thought it’d be way too much as I rolled it and pushed to keep them in. No…just right!

Apple Dappy unbaked close up.

**You can see where I squished one of the end bits into the corner here; it was mostly dough so I pushed some apples into it and sugar spice mixture and just fit it in. There were two pieces left from either end of the roll.

**I forgot to mention, I made the rolls up a few hours before dinner and let them sit in the dish without the sauce. I put the sauce ingredients together in a pan but didn’t heat it. When dinner was done I heated the sauce, then poured it over the waiting pastry, popped it into a preheated oven and just waited as the house filled with wonderful smells of apples, cinnamon and lemon.

Please let me know if you try to make this, I’d love to hear how it comes out for you. I think it’d be tasty made with apples and rhubarb too, or apples and raisins. Any other ideas? I can’t wait to have leftovers tonight!

Did you know I’ve been taking some great photos along with my paintings of the English countryside and nature while in Northumberland England? Visit my Zazzle Shop to see all the great pics, look under Landscapes-England. All are printed on glossy heavy weight stock if you decide to order any.

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