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Welcome to Planet Rodentus: Home of the Frogs (country: Froggy-World), Birds (country: Lake of Hope), and Rodents (country: Hamstington)!
Mrs. Crabapple: Biography
Mrs. Crabapple: Biography
Mrs. Crabapple is the current owner of the Apple Bakery. She enjoys cooking, baking, painting, and gardening. Mrs. Crabapple was born in 1959 to Jerry and Tia Crabapple. In 2001, she became the official owner of the bakery. Since then, the bakery has held over 25 baking contests, baking classes, and open house days.
Mr. Crabapple is a lawyer and also enjoys baking. However, he has a habit of making the kitchen look very messy.
Read about Mrs. Crabapples team below!
Sophia Fern
Is the newest member at The Apple Bakery. Sophia lives New Guinea Pig City and is talented in the art of tea. Her favorite food is a bagel with poppy seeds and old, hard cheese, her favorite drink is black tea.
Darrin Acorn
Darrin is a very athletic squirrel, he enjoys working the dough. He is allergic to dust and sautéed sunflower seeds. He is a cousin of Terry Tree (info below), and they live on the same street in Hamsterville.
Milliana Small-ear
Milliana is a house mouse who lives in Gerbil Town. She is a talented weaver and enjoys baking with cocoa powder. Milliana helps out in the Apple Bakery kitchen, she creates very small and delicate pasties. She loves experimenting and is currently working on a maccha éclair.
Crystal Walnut
Crystal lives in Squirrel Village with her great-grandparents, parents, and sisters. She takes a train to and from the Apple Bakery. In her free time, Crystal enjoys swimming and skiing. Her dream is to become a teacher.
The Apple Bakery
The Apple Bakery
The Apple Bakery has been in Hamstervill since 1799, it was built by Henry Crabapple the 3rd. Since then it has remained a family business and has never gone out of business. The symbol of the Apple bakery can be seen on the side, it was designed by Terry Tree and shows a cup of tea surrounded by a wreath of flowers.
The Crabapple Family
The Crabapple Family
Although the Apple Bakery is run by the Crabapple family, the bakery is not named "The Crabapple Bakery", this is because "Crab" is often used in the form of "Crabby", and the family wanted a happy enviorment for the bakery.
#2 Quick & Easy lemonade
#2 Quick & Easy lemonade
Ingredients:
4 organic lemons
1 qt water
150g sugar (3/4 cup)
Zest the four lemons
Heat the water and dissolve the sugar in it. Do not boil! Put aside to cool down.
In the meantime squeeze the juice out of the lemons. Put lemon juice and lemon zest into a large glass jar.
Fill in the cooled down sugar water.
Put in the fridge to keep cold.
Enjoy!
#4 Nut Cocoa with Curry
#4 Nut Cocoa with Curry
You will need:
Curry Powder
Milk
Cinnamon
Almonds
Nesquick or other cocoa powder
Directions:
Cut your almonds into splinters
Heat the milk in your favorite cup
Add a swirl of cinnamon to your milk
Add your cut-up almonds and 2 spoons of cocoa powder
Add a spoon tip of curry
Stir, and enjoy!
Tip: Do not make your milk very warm/hot, it has burned my tongue sometimes. Also, start with only a little bit of curry, and add more if you can't taste it.
#6 Peruvian Drink
#6 Peruvian Drink
Ingredient:
1 gallon water
1 (15 ounce) package dried purple corn (maiz morado)
2 cinnamon sticks cinnamon sticks
1 tablespoon whole cloves
5 large lemons, juiced
1 ½ cups brown sugar
½ cup fresh pineapple, chopped
½ apple, chopped
Directions
Instructions Checklist
Step 1
Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.Step 2
Stir in the chopped pineapple and apple before serving over ice.
https://www.allrecipes.com/recipe/166133/peruvian-chicha-morada-drink/
Recipes
Recipes
#1 Goat Cheese, Honey, Toast
#1 Goat Cheese, Honey, Toast
Ingredients:
Bread
Butter
Honey
Goat cheese
Directions:
Preheat the oven to 392 fahrenheit.
Butter the bread, and put goat cheese on.
Put the buttered bread in the oven and bake for 8 minutes.
After 8 minutes take the bread out and put a spoonful of honey over it.
Put back in oven and bake for 4 minutes
Enjoy!
#3 Boba/Bubble Tea
#3 Boba/Bubble Tea
Ingredients:
8 bags of black tea
4 cups water
1/2 cup Sugar
6 cups water
3/4 cup quick-cooking black tapioca pearls
Half and half or whole milk, to serve
Ice
Directions:
To prepare tea, place 4 cups of water in a large pot and add granulated sugar.
Bring water to a boil, stirring until sugar is dissolved. Remove water from heat once boiling and add tea bags.
Let tea steep until it cools to room temperature. Transfer tea to a pitcher and place in fridge to speed up cooling process, if desired. Once cool, remove tea bags.
To cook quick-cooking tapioca pearls, bring 6 cups of water to a rolling boil and add quick-cooking black tapioca pearls. Do not add pearls until water is at a full boil. Stir pearls and let them cook for about 7 - 10 minutes. Pearls will float to top when done. Remove from heat, cover pot, and let pearls sit in hot water for an additional 10 - 15 minutes, or until desired level of chewiness is reached. Drain and rinse pearls under cold water and transfer to a bowl.
To assemble drinks, divide cooked tapioca pearls into 4 large glasses. Add a few ice cubes to each glass and pour 1 cup of tea into each glass.
Add about 2 tablespoons of milk on top, stir and serve. Add more milk or tea, to taste. For any extra boba, soak in water and store in the refrigerator. Boba pearls are best used immediately after cooking.
Enjoy!
Link to Recipe: https://www.imperialsugar.com/recipes/boba-tea
#5 Tortellini Mushroom Sauce
#5 Tortellini Mushroom Sauce
You will need:
cheese tortellini
8 ounces fresh shiitake mushrooms
salt & pepper
3 tablespoons grated Parmesan cheese
butter
parsley
Directions:
Cook tortellini according to package instructions.
Finely slice the fresh shiitake mushrooms.
Then in a large skillet, heat butter over medium-low heat. Add mushrooms; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.
https://www.marthastewart.com/314963/tortellini-with-mushroom-sauce
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