Apple Almond Cake

Sort of a medieval recipe. An alteration of a recipe that claimed to be medieval, but had no documentation.

2 cups apples, grated
1/2 cup honey
3 eggs
3/4 cup almond meal
1 tsp. cinnamon
1/2 tsp. salt 

Preheat oven to 350° F. Put the grated apple in water with lemon juice until ready to use. Let the eggs come to room temperature. (Putting them in warm water helps.)

Beat the eggs on high speed until pale yellow, a thick foam, small bubbles. Meanwhile gently heat the honey until it is thin and runny. Reduce the eggs to a medium beating speed and slowly pour the honey in as it beats. After the honey is added, beat on high speed for about a minute. Reduce to a low speed and slowly add the almond meal, cinnamon, and salt. Then fold in the grated apple.

Pour batter into a well-buttered 8" baking pan. Cover with foil.

Bake for 35-40 minutes.

Whole Wheat Biscuits

2 cups whole wheat flour
1 Tbls. baking powder
1 tsp. salt
1/2 cup butter
1/2 cup buttermilk
2 eggs

Preheat oven to 425° F.

Stir together the flour, baking powder, and salt.

Beat together the milk and 1 1/2 eggs (or 1 extra large egg). (Start with 1 egg and the milk, then beat the second egg separately and add half of it to the milk.)

Roughly cut the butter into the flour mix, leaving some largish chunks of butter. Stir in the milk mixture until just mixed.

Gently knead the dough on a floured surface until it holds together. Gently shape into a large, flat rectangle. Fold the rectangle into thirds (like folding a letter) and gently press down. Cut into 8 equal pieces, or however many biscuits you want. You can leave them in this shape, or gently reshape them by tucking the edges.

Place on a baking sheet that is greased, or lined with parchment. Use the remaining beaten egg to glaze the tops. Sprinkle seasonings on top if desired. Bake for 15-20 minutes.

Potato, Mushroom and Carrot Pasties

1 batch of pie crust dough
3/4 cup carrot, grated
2 Tbls. oil
1 1/2 cup potato, chopped small
1 clove garlic
1 cup mushrooms, chopped small
2 Tbls. fresh parsley leaves
1/2 tsp. salt
1/2 tsp. pepper

Chill the pie dough until ready to use.

Cook the potato and garlic with the oil, over medium-low heat until the potatoes are softened (they don't have to be completely cooked). Add the mushrooms and cook for a few more minutes, until the mushrooms are soft. Remove from heat. Add the carrots, parsley, salt, and pepper.

Preheat oven to 400° F.

Divide pie dough into 4 equal pieces and roll each into a circle. Spoon a quarter of the filling onto each circle. Fold over the dough and press the edges together. Make a couple of steam vents on the top and place them on a baking sheet. Bake 20-25 minutes, until golden brown.