Linda Lou's Apple Pie Jam 4 cups tart apples, peeled and finely chopped 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 cups sugar 1 cup firmly packed dark brown sugar 1 box pectin 1/2 teaspoon butter Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes. The search function here can be cranky at best. It's almost faster to google 'recipe apple pie jam' and look for the GW listing :) Imagine, faster to take the long way around.

That does look yummy. I'd start with 20 minutes for regular muffins, probably 10 for mini muffins, then check for doneness. It's easy to bake them a bit longer, but they cannot be unbaked, so watch them carefully the first time and note the "magic" time. Like lvmadison, I often make muffins from quick bread batters or cupcakes from a cake recipe, etc. It always works fine and I use the same temperature but watch my timing carefully. Annie

Funky- the pecans with the fish, started when I found a Moosewood recipe call Pecan Crusted Fish. It is a really good recipe, in addition to eyeballing all the quantities the only other tweak I make is to spice up the buttermilk soak with a few shots of hot sauce. I know keep the crumb mixture in the freezer and use it in all sorts of things. One of my DHs favorites, is Pumpkin/Butternut Ravioli in Shallots in Brown Butter and these crumbs- yumm- And I live in Maine, and we eat cod with cheddar all the time!!! http://www.food.com/recipe/pecan-crusted-fish-129748 For another yum fish recipe check out this one by Jamie Oliver http://myjamieoliverproject.blogspot.com/2013/04/attempt-47-baked-cod-with-avocado.html

There are different ways to check for different kinds of bread. I do a no knead whole grain bread when I want to limit my clean up water. It is wet, starts with a soaker and a preferment, and after mixing it rises for at least twelve hours. It's a long process without kneading. The volume only increases by about a third. There are a lot of seeds and other things mixed in which also help impede the rise, though the biggest culprit is the bran. I get my best rise by putting the mixed dough right into a terracotta banneton I can bake it in. It's not pretty but it is delicious. One checks by volume. On the other end of the spectrum, my very yeasty, sticky but not wet, double rise challah dough is guaranteed to double in volume in a short time. Usually about 80 minutes. The challah could do the windowpane test, but the whole grain won't stretch that much without breaking. I use the spring back test for whether cakes are fully baked, but not breads. Both of the above would fail. The challah would deflate. The whole grain would look insouciant and say, "Huh?" Linda is right, btw, about the gluten developing over time. Working the glop and stretching and folding is done to develop the gluten, according to the bakers who started this trend, and the sciency ones as well, but if you leave it to ferment long enough, it'll happen without. That's the point of "no knead bread". But it also takes days to make. Re the whole wheat love of your starter, that's some magic flour! Generally, they like white because it's a sugar high. Don't be scared of a happy starter! Next time you decide to change the feed, give it some of each and put it in a bigger bowl so if it grows that fast, it's contained.