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Local Harvest Challenge 2013 – Day 3 (on a budget)

April 3, 2013

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Today was all about apples at The Farm Gate. We officially started on our Fuji apple harvest for the year.

Breakfast was our Homemade Toasted Honey Muesli with Country Valley Natural Yoghurt and mixed fruit.

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Morning Tea, being the first day of apple harvest we splurged a bit on Scones with whipped Cream and our Fig Jam

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Dinner was a simple Bangers and Mash with steamed Brussel Sprouts. The sausages were Pork and Fennel, the mash was made with Dutch Cream Potatoes, the Sprouts cooked in a Garlic and Onion sauce and all served with our Quince Jelly! Half asleep, we all opted for (Non-Alcoholic) Hillbilly Apple Cider.

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Dessert, it was only fitting to end our day with an Apple Cake (we will sick of apples in a few days) served with Burnt Caramel Gelato from the Molong Gelato Factory.

Apple Cake with Cinnamon Sugar – Recipe
(the recipe I was hoping to use is in a box somewhere, this one I adapted from a recipe from myrecipes.com is almost identical
)

1 3/4 cups sugar
1/2 cup stick margarine, softened
3 teaspoon vanilla extract
3/4 cup Philidelphia low fat cream cheese
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled apples

Preheat oven to 180°

Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into a springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 180° for 50-60min or until the cake pulls away from the sides of the pan. Serve warm or cooled

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