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convSeason’s Greetings. I know that the title might sound wrong, sort of more Baby Jane and Daddy.


But it is that time of year again. The book-club is taking a break. I have decorated my little tree with some of Milady Clark’s gifts. I am sure that is what they were for…


Storm and Fortune’s Christmases have been …er ..pilfered, the gentlemen and Myrtle have been busily writing their letter to Santa and we have a delicious Christmas recipe all the way from Holland to share. Written by a crow would you believe?conv

 But very edible.

So do bear with us. Milord Crow has already shared some perfectly delicious recipes with Shehanne, http://shehannemoore.wordpress.com/2013/12/17/on-the-sixth-day-of-christmas-2/

who was perfectly willing after I broke her arm, for me to be allowed to showcase this one.

But first, Taliano, Tibbs, Squibsy, Nathan, Saw-Tooth, Benito, Squire Jack and Myrtle have all been busy scribbling away. Myrtle especially. I am sure you would desire to see their efforts. Taliano of course shared his the other day…  conv

While Tibbs and Squibsy shared oneconv

I can only apologise about Saw Tooth….conv

As for Myrtle


She–ahem…… could do with a lesson in how to spell her name but then  she is a parrot. Nathan would like a new wooden leg, while Benito, a painting holiday in Italy. As for the good Squire Jack, he’s off chasing wenches so he’s probably got all he wants. What I would like is to get rid of the four gondolas on board… SO we come to Milord Crow…here given a make over conv

and his lovely recipe….Which Susan is going to bake for the men’s Christmas Dinner. I must say when Milord who is a very talented poet a story writer  AND thought of the day wordsmith, is such a regular visitor  here I am gland that dreadful nursery rhyme about pockets and rye concerns blackbirds and pies, as I would not like him to be baked.

Classic Dutch Apple Pie


Now it is obvious I have a large beak but I am also a crow that keeps his word. So here is my recipe for an Apple Pie. Dough should be right about enough to complete. Something I do like baking. It makes your entire house smell like cinnamon and apples. Making you hungry and pretty much have you sit in front of the oven staring at the pie waiting. To me this has worked every time.


  • 375 gr flour or 13 onces
  • 125 gr sugar 4,3 ounces
  • 0.5 tsp salt
  • 250 gr butter or 8,75 ounces
  • 1  egg
  • 2 tbsp cold water


  • 60 gr breadcrumbs  or 2.1 ounce ( ¼ cup)
  • 8  apples Goudreinet (approx 2-2.5 kg or around 5-6 pounds)
  • 100 gr sugar or 3.5 ounce (almost ½      cup)
  • 60 gr raisins or 2.1 ounce (¼ cup)
  • 4 tsp cinnamon
  • 2 tbsp      custard (powder)


  • Flower to roll out the dough
  • Springform 22cm or about 8.5 inch
  • 1  egg yolk and a dask of cream

Mix the flour with the sugar and salt. Cut the butter in little chunks and knead it with the egg, the water and the flour into a smooth dough. Wrap it up in plastic foil. Slightly flattened and leave to rest for about 30 to 60 minutes. I find up to 60 minutes slightly better.

Start making the filling: peel your apples cut in four and then remove the centre. Or peel remove the centre and cut in four. Slice up the quarters in to thin slices. Mix together with the sugar, raisins, cinnamon and custard.

Cut the dough in 3 pieces. Use one part to roll flat on a flowered surface to a circle to fit the bottom of your springform slightly bigger never wrong. Another part is used to flatten and cover the sides it is okay to puzzle them together. Leave the last part for last. If you feel confident roll 2/3 of it flat in one go. Roll it over your rolling pin and roll off over your form and fit it in. I do it the first way.

Lay a layer of the breadcrumbs on the bottom.

Start up the oven at an 180 ºC or for some 350 ºF or Gas mark 4

Layer the apple into the form and press down till it feels nice and dense.

Roll out the rest of the dough and cut strips of about half an inch width and 3 mm thick approx. lay them across the pie in an over under pattern. No need to be precise. Press the edge nice and snug together. Brush on the egg and cream mixture on the top.

Now put in oven for about an hour till nice golden brown and done. And your house will start to smell fantastic. Leave the apple pie to cool down. Whip up some whip cream and enjoy.

OH, while we’re about it, I just thought I would show you these… conv

Pina-colada cupcakes.conv

Marguerita cupcakes. ……

I must say that was very bad of Mr Crow to fly away taking these recipes with him. But maybe he can be persuaded. As I said earlier Mr Crow is a talented writer. Check him out here.



of find him on…trying to keep my face straight here..TWITTER