Apple Cakes and A.D.D.

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Well today is a baking day for me, actually my second day cooking and baking. Apple Cake is on the agenda today. Yesterday I made 2 egg dishes for an anniversary party. I have a tendency to overcook most things, especially eggs. The last time I made quiche is was so over done we could have played frisbee with it. If you ever notice it tends to get rubbery and dry!! So yesterday I made a ricotta and spinach quiche.

I to tell you that I very rarely read all directions, that is on anything and everything. If directions are more than one page then I tend to skip a lot of most of the printing. How can I explain....it's too taxing to read all that stuff, information overload you ask? not so much that..I am too lazy! I want to get right to the heart of it, so I sort of scan the print and then zoom in on what I am interested in. This is not always good. I have failed printers, failed satellite dish returns, failed quilts, failed re potted plants and lots of other stuff resulting from my hatred for a lot of printed instructions or directions.

Okay back to my quiche, I failed to read (again) the spinach must be cooked, so I put it in raw, but I followed the other directions, the spinach was squeezed out and dry! The directions read - cook at 325 for 20 to 25 minutes, I left it in for 30 to 35 minutes. You guessed! it was a bit overdone. But at this yearly party, everyone eats everything. So off it went to stand in line with the rest of the home made foods.

The other egg dish was Swiss Eggs, a first for me. It's supposed to turn out puffed up and slightly brown. Well mine looked like a balloon that was in the process of deflating, a little puff here and there, the rest was flat and it wouldn't get brown. In the picture it looks hearty and thick. When I cut it -it was less than an inch high. You know how when you fry an egg and the yoke breaks when putting it in the pan? the yoke gets fried along w/the white stuff. Well picture something ten times worse that that. But of course that got eaten too!!

So today I have read the apple cake recipe very intently, got out the eggs to get room temperature, and the butter too - to get room temp. Was listening to Martha Stewart on Sirius radio the other day and some chef said good pound cake is dependant on eggs that are room temperature, and of course this is kind of a pound cake, only with apples. I must also remember not to try to put cake out of pan too early, everything will stick to the pan. So let cool a good amount of time. Um, I can already taste that Jewish Apple Cake. Happy Easter