So, my oven exploded- the door that is. We came home from the mall on Chistmas eve to a very smokey kitchen filled with debris of the shattered oven door.. it’s like a (very small) bombing scene in a movie and it happened on Christmas eve, when I have so many food to bake, you can just imagine my dismay but we were still thankful that it did not burn the house down.
How it must have happened: I left a pan of bibingka (a rice cake which I’ve been unsuccessfylly trying to make at home) in the oven before we left in the morning. I turned the oven off but I did not pull the plug off from the wall. My oven short-circuited; the temp went to the highest setting and burned the rice cake inside which we think caught fire that built pressure inside, that made the oven door explode to bits. I should have taken photos but that didn’t come to mind at the time; I was just so relieved and thankful that it’s just the oven door and nothing else were damaged or destroyed. Thank God! 🙂
But guess what- oven’s still working; the frame of my oven is still intact so I just covered the window with aluminum foil and hang tea towels to keep it insulated and it works. I was still able to bake the lasagna I prepared the night before and the pork roast also made it too for our Christmas Eve dinner but not the cake; I did not risk making a cake.. yet. Although I’ve tried making apple pie which baked perfectly too.
This apple date swirl cookie recipe is one of the few ones I’ve made before that incident happened
cook the filling; let cool ad spread on top of cookie dough
roll
chill for at least 2-3 hours and cut into slices
..and bake!
APPLE-DATE SWIRL COOKIES
adapted from Betty Crocker Fall BakingIngredients
Filling
1 cup chopped dates
3/4 cup finely chopped peeled apple
1/4 cup granulated sugar
1 teaspoon grated orange peel
1/4 cup orange juiceCookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, melted
1/2 teaspoon vanilla
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamonDirections
In a 1-quart saucepan, mix filling ingredients. cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook and stir forabout 5 minutes. Set aside to cool.Make Cookies: In a large bowl, beat sugars, butter, vanilla and egg with a paddle attachment of electric mixer on medium speed until well blended. Stir in dry ingrdients.
Between sheets of plastic wrap, roll or pat sough into 16×8-inch rectangle. Remove top plastic wrap and spread cooked filling over sough. rollup dough with filling inside, starting with 16-inch side ans using plastic wrap underneath dough to lift and roll. Refrigerate foir 2=3 hours or until firm.
Heat oven to 375 F degrees. With a sharp knife, cut roll into 1/4-inch slices, occasionally cleaning the knife. Place slices on an ungreased cookie sheet 1-inch apart and bake until brown on the edges.
Happy Baking! 🙂
