Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.



Tina Hartell

In the fall the apple trees around here are amazing.  My good friend always invites me to pick whatever I can use.  With two horses in the pasture, that’s a blessing!  I never scorn the windfalls and pickup any apples that aren’t covered with ants, even the bruised ones.  I just cut off the bruised parts and peel and chop the rest to make this yummy cake.

1 cup all purpose or whole wheat pastry flour

1 tsp. baking soda

1/2 tsp. salt

About 4 apples (Cortland or Yellow Delicious, windfall or otherwise,  are good for cakes) peeled, cored and diced

1 egg

3/4 cup Bobo’s Mountain Sugar

1/2 cup chopped pecans or walnuts (go wild – use both)

2 brimming Tbl. oil (I use light olive oil)

1 tsp. cinnamon

1 tsp. vanilla

Whisk eggs with syrup and oil  in a large bowl.  Add apples, nuts, cinnamon and vanilla, stirring until combined.    In another bowl whisk together flour, soda and salt.  Add to wet ingredients until just moistened.  Spread batter in a buttered 8 ” square pan and bake at 350 degrees, 35 – 40 minutes – test with toothpick.  Cool in pan for 10-15 minutes .  Serve warmish with ice cream or lightly whipped heavy cream.  Great at tea-time with a lovely pot of Earl Grey tea.