Incoming Birds!

I am sometimes surprised at what my camera sees that I don’t. I have a ringside seat to the comings and goings of birds at the feeder as I stand doing the dishes at the kitchen sink. And my sluggish eye never sees what the camera sees. Here, three’s a crowd at the feeder.

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The first (edible) apples of the season have been appearing. What a difference from the apples of summer, which have the texture and flavor of cotton wool. Here is a moist, old-fashioned apple cookie, flavored with nutmeg. I used a nice, crisp Grannie Smith. Making this cookie would be a good excuse for an expedition to your local farmer’s market to search for the new apples of fall!

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Apple Jack Cookies

An apple corer/slicer speeds things up.
An apple corer/slicer speeds things up.

1 cup packed brown sugar
1/2 cup shortening
1 egg
1-1/2 cups flour
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 medium apple, chopped (1 cup)

Heat oven  to 375 degrees. Line a baking sheet with parchment paper. Beat brown sugar, shortening and egg together until light, smooth and fluffy. Stir together the flour, nutmeg, salt and baking soda and set aside. Chop the apple. (The apple in the photo was about 3-1/2 inches across, and turned out to be a big apple–more than 1 cup. So I snacked on the extra slices!) Stir the chopped apple into the dough.

I used a Kitchen Aid cookie scoop (holds 3 teaspoons) to scoop up the dough. This made 24 cookies. Bake for 10 minutes or until browned.

This recipe came from “Gold Medal Fall Baking,” from Betty Crocker.

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Here’s one more feathery photo! Have a good week. Fran

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