Posts from the ‘dogs’ Category
about 16 years ago, we welcomed a new member into our family fold. soft and adorable, we instantly fell madly in love with her.
we created a cozy little area in our dining room, where she could hang out during the day with her toys or catch a nap in her crate. 
early one Sunday morning, i noticed she wasn’t in her designated space. me: hey, is Winnie with you? Tootie: no, you mean she isn’t with… i ran around the corner into the living room to find her chomping on my Stickley coffee table with her tiny, razor-sharp teeth. yeah, the ones that left puncture wounds like a rattlesnake’s. and so, our adventures with Winnie, the English bull terrier, began.
we carted Winnie off to obedience training, where the trainer threw up her arms and said, she’s completely untrainable. and sent us to the back of the classroom to work independently. she oozed charm (when she felt like it). looking up with her little, almond-shaped eyes, she could implore nearly anyone to open the pantry to get her a little treat. oh yeah, Winnie was a consummate manipulator who was training us to do her bidding. and, admittedly, we let her wrap us around her little paw.
feisty and fearless, she could tunnel through a few feet of snow, bound across a mountain meadow (with me flying behind on the other end of her lead) and leap into the air, performing a dare-devilish spin. when professional life dictated relocation, Winnie was confidently at-the-ready:
- do you have my bed? √
- food? √
- toys? √
- can i sleep on the bed at the hotel? √ √
let’s go!!!!!
sure, she enjoyed her downtime. like when she’d grab a little snooze under a big shade tree or on the chaise lounge on the back deck.
most often, you could find her flopped upside down—all four feet dangling in the air—in one of her many comfy beds. a dedicated volunteer, she often offered to wedge herself between me and the kitchen counter in case she could lend a hand when i dropped a tidbit during dinner prep. sometimes she’d even let me give her a big hug (if i asked nicely and promised a Wet Noses biscuit in return).
it’s been a year since Winnie’s passing. i still walk over to where her dish once sat to give her a much-anticipated meal (she knew to the seeming second when breakfast, lunch and dinner should be served). i look longingly at the spot where she’d take the long, dream-filled naps of older dogs. she was our lovable, high-spirited diva. that perfect balance of angel dog and devil dog. playful. stubborn. sweet. outrageously funny. compliant, with a ‘tude.
Tom Springfield said and The Seekers sung it best:
i could search the whole world over
until my life is through
but i know i’ll never find another you.
wait for me in front of that heavenly pantry, pumpkin. miss you, love you always.
i lost my mom exactly three years ago. since little bird’s passing, the thanksgiving holiday (ever our family’s favorite) has become more of a time of reflection than of feastivity (yeah, not a typo). i stopped preparing that lengthy to-do list and detailed menu that served as the countdown to turkey time (in fact, turkey no longer makes an appearance at our table). i don’t strategize about what time the night before i need to prepare the brioche dough. or when i should bound out of bed the next morning, so the pecan rolls will be ready when everyone else rises for coffee and televised parades. what remains the same is the sense of gratitude i feel for having had her in my life.
both of my zingy girls (mom and Winnie, the adorable, devilish English bull terrier) are gone now. they each had
larger-than life personalities, equally huge hearts and generous spirits. more than once, i caught mom bending down and saying to Winnie, “you are one hot spud.” even in her twilight years, Winnie would respond with much tail-wagging, a few crisp barks of agreement and several speedy laps around the family room. then, of course, would demand a treat—and take a well-deserved snooze. they loved food, me and each other. maybe not exactly in that order.
little bird and Winnie had a zest for life. i’m dedicating this little number to my two, feisty, spicy gingers. until i see you again, keep each other company. love you to the moon and back…
Spicy Gingerbread
a recipe from flour by Joanne Chang
INGREDIENTS
2 sticks butter, at room temperature
3/4 cup light brown sugar, packed
3 tablespoons grated fresh ginger
2 eggs
3 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cups unsulfured molasses
1 cup boiling water
1 teaspoon baking soda
DIRECTIONS
- preheat oven to 350°F.
- butter and flour a 9 x 13–inch pan.
- using a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (2 – 3 minutes); scrape down the sides and bottom of the bowl to make sure there are no lumps.
- in a small bowl, whisk together the grated ginger and eggs until blended.
- with the mixer on low speed, add the egg mixture, and beat until just combined.
- scrape the sides and bottom of bowl, then beat on medium speed for 20 – 30 seconds, until mixture is homogenous.
- in a medium bowl, sift together the flour, baking powder, salt, ground ginger, pepper, cinnamon and cloves; set aside.
- in another medium bowl, whisk together the molasses, boiling water, and baking soda.
- on the lowest mixer speed, add 1/3 of the flour mixture to the mixture already in the bowl, then beat until incorporated.
- pour in one half of the molasses mixture, and continue to mix at the lowest speed until combined; scrape down the sides and bottom of the bowl.
- on the lowest mixer speed, add half of the remaining flour mixture, and beat until incorporated.
- add the remaining molasses mixture, and beat until incorporated.
- stop the mixer, and scrape the sides and bottom of the bowl.
- add the final flour mixture, and beat on low speed for about a minute.
- scrape the batter into the prepared pan.
- bake for 50 – 60 minutes, or until the top of the cake springs back when pressed lightly in the middle.
- let cool in pan on a wire rack.
serve with vanilla-bean whipped cream. let your dog lick the whipped cream off the whisk. give your mom the biggest, bestest piece.
we’ve all been taking it kind of easy at our house this month. the temperature has been unseasonably cool and the sky gray. and that’s probably a good thing for Winnie, as she hasn’t been feeling particularly spritely. at nearly 15, her pace has slowed dramatically in contrast to when she lived in the mountains above Colorado Springs. now, those were some days.
back then, Winnie rarely slept in. she liked to hang out on the back deck, sniffing the crisp mountain air and, undoubtedly, all the native creatures who shared our property (with big cats nearby, Winnie never got to stay out on the deck too awfully long without human supervision). when she wasn’t surveying the outdoor scene, she spent her time wedged between me and the kitchen counter—every time i fixed a meal. another favorite pastime? sunning. if there was a patch of sunshine to be found in the house, Winnie would be in it. asleep on her back, with all four in the air.
a true-blue mountain dog, Winnie would hike valiantly by our sides (or pull so hard on her leash, she’d wear herself out). like that time on the Women’s Trail, when she laid down in the middle of the path and refused to go any further, forcing Tootie to carry her back to the car. Winnie’s sense of direction: as accurate as any GPS. like that time when she mysteriously got out of the yard, and got lost, and Lisa searched for and ultimately retrieved her from the home of a distant neighbor, who’d graciously corralled her. Winnie’s valor: unsurpassed. like that time we were instructed to evacuate during the Hayman fire, and she barked her butt off in the hotel room (and i was afraid we’d be ejected), until we put her up on the bed with us (don’t tell).
i always imagine when Winnie dreams (and her little feet are running in her sleep), she’s dreaming of her life as a Colorado mountain dog. my heart is there, too. with family and friends. with those who’ve lost their homes. and with the fire warriors, who tirelessly fight the good fight.
you crack me up, roly poly
especially after a grueling, humorless workday
i crack you up, well, because, i’m genuinely funny
you are infinitely more modest
self-sacrificing and fragile
my perfect dinner (breakfast, lunch) companion
i’ll catch you on the flip side, baby
dedicated to my dear friend, Paul, and his eggceptional chickens
yeah, Elroy thought i was talking about him, not some silly egg. sorry, dude.
Go, Dutch Baby, Go
a slight variation of a Cole Dickinson recipe, as found in the Williams-Sonoma catalog
INGREDIENTS
for topping
1 cup heavy cream
1/2 vanilla bean
2 heaping teaspoons bakers’ sugar
fresh berries
for batter
3 eggs
3/4 cup all-purpose organic flour
3/4 cup organic whole milk
3/4 teaspoon vanilla extract
4 tablespoons (1/2 stick) organic butter
DIRECTIONS
- preheat oven to 425 F.
- in an 11-inch French skillet over medium heat, melt the butter; set aside.
- in a blender, combine the eggs, flour, milk and vanilla; mix on high until frothy, about 30 seconds (stop and scrape down the sides, if needed).
- place the skillet with the melted butter in the oven (recommend covering the handle with foil to avoid burns).
- carefully pour the batter into the hot skillet.
- bake the Dutch baby until it’s lightly browned and the sides have risen, about 15 – 18 minutes.
- while the baby is in the oven, scrape the vanilla bean into the cream and whip with the sugar until light and fluffy; set aside.
- wash/slice berries; set aside.
- remove the Dutch baby and let cool for just a few minutes; the sides will fall, so don’t get deflated.
- divide the Dutch baby into wedges, then top each with whipped cream and berries.
today, Winnie the English bull terrier turns 98. that’s 14 in people years. she’s as spirited and demanding as she was at three months, when she first became a member of our family. yeah, sometimes she forgets things. like why she was walking down the hallway. but who doesn’t? she’d rather snatch a little nap before dinner, instead of gnawing on some rubbery-tasting toy. but who wouldn’t? and if she can look pitiful and manipulate someone into giving her part of his/her dinner, well, who could blame her?
Winnie spent the afternoon sunning on the deck and taking a spritely jaunt around the yard. tonight we’re serving her an appetizer of flax treats, followed by a course of organic dog chow sprinkled with pieces of organic flank steak. for dessert? a slurp of vanilla ice cream. only a slurp, so she can retain her girlish figure. she’ll be in bed by 7:00. but who wouldn’t, after such a glorious day?
the humans took their hats off to Winnie by baking and consuming a few too many whoopie pies; you’ll find the delightful recipe below.
many happy returns of the day, pumpkin! my life and cherry coffee table wouldn’t have been the same without you.
Chocolate Whoopie Pie with Mint Buttercream Filling
a variation on a recipe found in whoopie pies by Sarah Billingsley and Amy Treadwell
a really cool whoopie pie cookbook
makes about 40 2-inch cakes = 20 2-inch whoopie pies
INGREDIENTS
for the cakes
1 2/3 cups organic all-purpose flour
2/3 cup unsweetened cocoa powder (i use Scharffen Berger)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 tablespoons organic butter, at room temperature
4 tablespoons organic vegetable shortening (i use Spectrum)
1 cup dark brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
for the filling
2 cups confectioners’ sugar
4 tablespoons organic butter, at room temperature
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1/2 teaspoon mint extract
1/4 teaspoon salt
DIRECTIONS
- preheat oven to 350F.
- line two baking sheets with parchment paper; set aside.
- in a small bowl, sift together the flour, cocoa powder, baking soda and salt; set aside.
- in the work bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening and brown sugar on low speed until just combined.
- increase the mixer speed to medium and beat until fluffy and smooth, about 3 minutes.
- add the egg and vanilla; beat for another 2 minutes.
- add half the flour mixture and half the buttermilk to the batter in the work bowl and beat on low until incorporated.
- scrape down the sides of the bowl.
- add the remaining flour mixture and the last 1/2 cup of buttermilk, then beat until completely combined.
- using a 1-tablespoon cookie scoop, drop the batter one tablespoon at a time onto the prepared baking sheets, spacing the cakes at least 2 inches apart.
- bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently.
- remove from the oven, and let the cakes cool on the baking sheet for about 5 minutes, before transferring to a rack to cool completely.
- to make the filling, in the work bowl of a stand mixer fitted with a paddle attachment, beat together the confectioners’ sugar and the butter, beginning on low and increasing to medium speed, until the mixture is crumbly, about 1 minute.
- add the heavy cream, vanilla, mint extract and salt.
- beat on high until smooth, about 3 minutes.
- to assemble the cakes, spread the filling onto the flat side of one of the cakes using a knife, spoon or pastry bag with a round tip to pipe the filling.
- top with another cake, flat-side down.
- repeat with the rest of the cakes and filling.
few master a skill or craft at first attempt. undeniably, some are simply naturals, whether by gift or genetics or gosh-darn good luck. most of us need practice—and a lot of it—to refine and ultimately excel at whatever we choose to undertake. sometimes we never really get there. but with perseverance, we can prevail. well, we can, at least, improve.
like my buddy Elroy. following his surgery, he began a course of aqua therapy to strengthen and regain full use of his knee. i’ve heard people say that a bulldog manuevers in water as adeptly as a bowling ball. needless to say, i had some maternal reservations. 
but Elroy enthusiastically entered the therapy tank and happily padded along its treadmill. the first session (catch the Olympic hopeful in action) was short. we both left feeling drained (my role as cheerleader was likely a ridiculous sight) but exhilarated. the next session didn’t go quite as smoothly. boredom from the redundant task of keeping pace with the treadmill and from lapping up the chlorinated water slowed Elroy’s progress. but he admirably plugged through six sessions (enticed by a very large balance ball) and markedly increased his mobility. no, his middle name will never be grace, but for a lumbering bulldog, he’s rather spritely.
after quite some time away from the kitchen, i’ve been reacquainting myself with old favorites like chocolate-chunk oatmeal cookies with pecans and dried cherries, which i made three times just to make sure i had it down (yeah, right), and a batch of scones. i tossed together a peach pan dowdy, with a not-so-picture-perfect crust, and i smoked a few chickens with cherry wood. i also discovered a great recipe for the fudgiest brownies i’ve ever tasted. so, i’m sharing that with you here. it’s been great just to dive in and revel in the process.
what i’ve learned is this: you don’t have to be an expert to enjoy the journey. whatever your passion, follow that true north. and, like Elroy and me, enjoy the ride.
Chocolate Brownies
a variation on a recipe from bonappetit
INGREDIENTS
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 ounces bittersweet, chopped
2 ounces semi-sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
10 tablespoons (1 1/4 sticks) butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
DIRECTIONS
- set oven rack in lower middle position; preheat to 325 F.
- line an 10-inch square pan with non-stick aluminum foil; spray foil with nonstick spray. (i also make a batch and a half in a 13x9x2-inch pan, so the brownies have some height.)
- whisk flour, baking powder, and salt in small bowl.
- combine both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat; stir until melted and smooth, then remove from heat.
- whisk sugar and vanilla, then eggs into chocolate mixture until it’s glossy and smooth, about 1 minute.
- add dry ingredients, and whisk just to blend.
- pour batter into prepared pan, and bake until tester inserted into center comes out with some moist crumbs attached, about 25 – 30 minutes.
- cool completely in pan on rack.
these brownies are densely rich and seriously chocolately. serve with some of your favorite ice cream on top. salted caramel sauce. or plain. they’re amazing either way.
my too-long absence from blogging reminded me of those classic Roseanne Rosannadanna ’70s Saturday Night Live skits, sparkling with Gilda Radner’s comedic brilliance. and closing with the resoundingly true punch line, “it just goes to show you, it’s always something.”
a few months ago, my bulldog Elroy injured his left, rear knee. he wasn’t out frolicking in a dog park or bounding across a meadow filled with wildflowers. no, he blew out his ACL spinning cookies around the family room coffee table. in the midst of Elroy’s recovery—as i hauled him back and forth to our veterinary clinic for aqua therapy—i threw myself into whipping the yard in shape after a series of wild spring wind storms. 
i dragged the branches that had snapped off during the storms into the woods. then jumped on the John Deere and mowed the ratty-looking spring growth, posing as grass. i then grabbed the Black and Decker whacker and tidied the perimeter of the house and leveled out a few rows of bushes with the hedge trimmer. finally, i plugged in the electric blower to clear the driveway of the last remnants of debris. just as i thought i was done, i spotted some unsightly small branches under my car. ever anal, i moved to blow them into the woods. i stepped gracefully over the power cord, twisted my foot, and tore the tendon and ligament across the top. doctor’s directive: off the black-and-blue appendage for a month.
banished from standing in my kitchen, cooking and yard work, i thought i’d have more time to write. when i received a call that a proposed surgery had been approved and scheduled. i really don’t remember much the two weeks following my surgery. the fog and recovery lingered on far longer than the doctor had projected. last week, i was ready for short jaunts to the farmers’ market and into the kitchen. (yea!) when Winnie, the geriatric bull terrier, became gravely ill.
rushing Winnie to the vet, my heart pounded with parental fear. she was panting heavily and had completely lost her interest in food, ordinarily her favorite thing in the world. she remained at the vet for three days as they pumped her with fluids, performed test after test, and finally rendered a diagnosis. on Friday afternoon, she came home. the weekend felt dicey, but today, she’s just a little more perky. a little more interested in food, if i feed it to her in my hand (even if that’s just a Winnie manipulation, i’m happy to be her faithful servant). i remain hopeful that she’ll be with us for quite some time to come.
yeah, as Roseanne said, it’s always something. but we get through it. with the good, kind thoughts, support and prayers of family and friends. and with a dose of laughter.
sometimes good fortune comes your way when you least expect it. and in an equally unexpected form. no, i don’t mean like a winning lotto ticket or receiving an inheritance from a long-lost relative. i can’t deny those would be quite lovely, but i try, upon occasion, to be a realist. i mean something that elevates your spirit and quality of life. something—or should i say someone—like Elroy.
almost two years ago to the day, i found myself face to face with a snorting, chortling, droopy-tongued, wild-eyed English bulldog. toting a floppy toy in his broad jaw and panting heavily, he scurried frantically around his foster mom’s home, searching for a place to light. surrounded by two adult English mastiffs of mammoth proportions, a petite female English bulldog, a cat and several children, he seemed overwhelmed by this friendly, but bustling crew. yeah, one of the mastiffs was kicking back on the living room sofa, but so…
at this first encounter, i wasn’t certain Elroy and i were that match made in heaven. i had envisioned adopting a couch potato—a delightful creature of habit who wouldn’t raise an eyebrow until it was time to chow down. but once he settled into a more private, quiet space, Elroy became that laid-back dude i’d been yearning for. as i introduced myself, he cocked his head to one side and immediately stole my heart. apparently, i’m a sucker for big brown eyes, a single spotted ear and an extreme under bite.
in our quiet little life, Elroy hangs out with me as i work and happily pads after me, wherever i go. sure, he has a few previously acquired quirks, but who doesn’t? several weeks ago he spun a few cookies around the family room coffee table and blew his ACL. he’s recovering nicely (as shown in the photo above) from last week’s surgery. and i’m grateful every day for his presence.
i did a short gig as a conehead following my surgery.
Elroy may not be the consummate couch potato, but he’s my little dumpling. to celebrate our two-year anniversary together, i made the humans this extreme comfort food with Elroy’s leftover, post-surgical chicken. ideal for chilly winter weather, when all a bulldog wants to do is have a good meal, then fall into a peaceful slumber.
you can find out more about adopting and supporting swell dogs like Elroy through a variety of organizations, including the Humane Society, N.O.A.H. and Bulldog Club of America Rescue (if you live in the northwest, as i do, visit Bulldog Haven NW).
Chicken and Dumplings
a variation on a recipe from Tyler Florence and Food Network
as always, i invite you to take a look at the original recipe.
INGREDIENTS
for chicken and stock
1 whole organic chicken ( 3 to 3 1/2 pounds)
2 bay leaves
6 sprigs thyme
10 Tellicherry peppercorns
1 tablespoon coarse salt
for dumplings
1 cup organic all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/8 cup chopped chives
1/2 cup buttermilk
for sauce
4 tablespoons butter
2 carrots, diced
1/3 heaping cup organic all-purpose flour
6 cups chicken stock (this will come from the whole chicken you’ll cook)
1 cup frozen peas
1 cup fresh or frozen pearl onions
1/4 cup heavy cream
freshly ground black pepper
chopped chives, for garnish
DIRECTIONS
- place the chicken and all stock ingredients in a large Dutch oven and cover with water.
- over medium-high heat, bring to a boil, then reduce to a simmer and cook for 1 hour until the chicken is tender.
- when the chicken is done, remove it from the pot and place on a cutting board.
- shred the chicken into bit-size pieces and set aside.
- strain the chicken stock and set aside, but keep the pot for the next step.
- in the Dutch oven, melt the butter over medium-high heat.
- add the carrots (and fresh pearl onions, if you’ve chosen to go fresh) and saute until the vegetables are soft, about 5 minutes.
- stir in the flour to make a roux, and cook for 2 minutes.
- one cup at a time, slowly pour your reserved chicken stock into the pot, mixing well after each addition.
- add frozen peas (and frozen pearl onions, if you went in this direction).
- let the sauce simmer until it’s thick enough to coat the back of a spoon, about 15 minutes.
- while the sauce is cooking, prepare the dumpling batter by sifting the dry ingredients together in a medium-size bowl.
- in a small bowl, whisk the eggs, chives and buttermilk together.
- pour the liquid mixture into the dry ingredients, and gently fold until the dough comes together. (the batter should be thick, like biscuit dough.) set aside.
- when the sauce has thickened, add the heavy cream and freshly ground black pepper.
- fold the reserved shredded chicken to the sauce, and bring to a simmer.
- using two spoons, carefully drop heaping teaspoons of the dumpling batter into the sauce. (the dumplings should cover the top of the sauce, but should not be touching each other.)
- let the dumplings poach for about 15 minutes, until they’re puffy but firm.
- garnish with chives before serving in low soup bowls.
when my friend Paul asked me for Thanksgiving side-dish ideas, i began to think not about food, but about classic and cult television characters. go figure. Lucy and Ethel. Mary and Rhoda. Electra Woman and Dyna Girl. for me, the combination of perfectly balanced personalities (comedic mastermind and straight gal; independent, midwestern career woman and artistic, husband-seeking New Yorker; cape-clad super-heroine teacher and student) and sometimes zany antics entertained and demonstrated that things are generally better when you have a trusted sidekick.
so, what side dishes best complement the Thanksgiving turkey? the pairings are clearly endless. i keep my holiday meals simple, but they have combinations of rich, spicy, wonderful flavors. i’ll share just some of the things i plan to make in the next few days. hope you’ll let me know what you’re creating.
beginning with dessert (of course), i’ve already prepared and frozen Kate’s Apple Pie, with Arkansas Black, Belle de Boskoop, Golden Russet and Waltana heirloom apples. i just need to bake it on the big day. tomorrow i’m going to try Tyler Florence’s pumpkin and banana pie (minus the meringue…ack), using Kate’s crust recipe. i’ll let you know how that turns out; i plan to top it with lots of whipped cream.
next, the carbs: Perfect Northwest Macaroni and Cheese, minus the King Crab, plus some crispy pancetta for the topping. mashed potatoes are a definite requirement, so some rose fingerlings, whipped with a good measure of butter, half-and-half and some Velveeta. did i really say that? yes, that’s how my dad made them, and that’s how everyone at my house likes them.
grandma Ida
i do a pretty traditional whole-berry cranberry sauce. this New Englander cuts back on the sugar, so the sauce is more tangy. oh, and i’ve had a request for a butternut squash dish; i’ll bake and whip the squash, add some spices (like a little cinnamon, nutmeg, cloves), then finish the dish by baking in a casserole with a mixture of pecans and my apple crisp topping. if i had a family-favorite to share, it would be this: my grandmother’s sweet potato and apple casserole. super easy to make, with that lovely balance of sweet and tart.
whatever your traditions, there can never be too many good sidekicks. i know i’m particularly grateful this year for my happy-go-lucky, laid-back sidekick, Elroy, who is continually glued to me. especially when there’s something cheesy in the kitchen, with his name monogrammed on it. wishing you and yours a happy holiday!
Ida’s Sweet Potato and Apple Casserole
INGREDIENTS
3 medium-size fresh sweet potatoes (i use garnet yams)
2 – 3 tart apples (e.g., Granny Smith or Waltana)
1/2 stick organic butter, cut into small pieces, and more to butter the casserole dish
2 tablespoons granulated sugar, plus a little more for sprinkling
2 teaspoons cinnamon, plus a little more for sprinkling
DIRECTIONS
- peel the sweet potatoes and place in a large pot of cold water.
- boil the potatoes until they are cooked through, but are still firm; be careful not to overcook.
- drain the potatoes, and let cool.
- butter a covered casserole dish. (mine is 3 quarts)
- peel and core the apples, then slice into 1/4-thick pieces.
- preheat oven to 350F.
- cut the cooled sweet potatoes into a little slimmer than 1/2-inch slices.
- place a few pieces of the butter on the bottom of the casserole dish.
- put a layer of the sweet potatoes over the butter.
- place a layer of apples over the sweet potatoes.
- sprinkle a tablespoon of sugar over the apples (use more, if your taste dictates).
- sprinkle a teaspoon of cinnamon over the sugar.
- dot the apple layer with butter.
- repeat the process (the top layer should be sweet potatoes).
- bake covered for about 40 minutes, or until the apples are cooked.
- remove from the oven and sprinkle with a little sugar and cinnamon.
littlebirdbaking.com 