Apple Walnut Coffee Cake* (serves15) Submitted by L.H.     Cake: ½ cup (125 mL) butter or margarine ½ cup (125 mL) shortening 2 cups (500 mL) granulated sugar 2 eggs 3 cups (750 mL) all-purpose flour 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda ¼ tsp (1 mL) salt (optional) 1-3/4 cups (426 mL) buttermilk, or milk soured with 2 tbsp (25 mL) vinegar 3 to 4 medium apples, peeled, thinly sliced.   Topping: ¼ cup (50 mL) all-purpose flour ¼ cup (50 mL) granulated sugar 1tsp (5 mL) ground cinnamon 2 tbsp (25 mL) chilled butter or margarine, in cubes ¼ cup (50 mL) finely chopped walnuts   Using a large mixing bowl, cream butter and shortening together, beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.   In another bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.   Spoon half the batter into a buttered and floured baking dish (9 in. x 13 in. /3.5 L).   Arrange apple slices over top and spread remaining batter evenly over apples.   Topping: Combine flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles small peas. Stir in nuts. Sprinkle evenly over batter in pan. Bake at 350 degrees F (180° C) for 45 minutes. Cool before cutting into squares.   * (In September 1998, the Montreal Gazette featured apple desserts from the Annapolis Valley. Halifax food writer Marie Nightingale offered this recipe, Gravenstein apples were used in the recipe, but McIntosh apples can be used. Pecans may also be substituted for walnuts.

Recipe for Pomander Balls* (in mid-October or so, children will have a great time participating in this activity)   You will need:   A large sheet of paper or plastic to cover a table. Thin-skinned oranges Small apples Good supply of strongly scented cloves Powdered cinnamon Orris root powder (obtain from drug stores or order online) Knitting needles or long nails Tissue paper, cut to appropriate sizes Assorted silk or velvet ribbons   Spread a large sheet of paper or plastic on a table. Give a knitting needle (or nail) to each child, as well as thin-skinned oranges, a few small apples and a bag of strongly scented cloves.   Using the knitting needles (or nail) stick holes in the fruit and fill each hole with a clove until the orange or apple is completely hidden.   Then roll each fruit in a mixture of powdered cinnamon and orris root.   Wrap each one in two layers of tissue paper. Put in an airtight container and store in a cool, dark place for six to nine weeks.   Remove from container, unwrap each ball from the tissue paper and shake to remove excess powder. Then decorate with silk or velvet ribbon.   Pomander balls may be hung in clothes closets and put in drawers. You could also use a few to decorate the Christmas tree or to give as small gifts.   *This recipe was adapted from Canadian Homes, April 1962, “Good living à la Benoit” in an article where Jehane Benoit recounted childhood activities.

Approx. 4 cups	bread flour (loosely packed)	500 grams
2 packets	instant yeast	14 grams
¾ cup	2% milk – warm	175 mL
1	egg	1
2 tablespoons	sugar	30 mL
1-1/4 cups	unsalted butter (2-1/2 sticks)	250 grams
2-1/2 cups	Belgian pearl sugar**	350 grams
1 tablespoon	cinnamon	15 mL
½ teaspoon	salt	2.5 mL
1 tablespoon	liquid honey	15 mL
1 teaspoon	vanilla	5 mL

Lois Morris