Search Results for: apple bread
Holiday Apple Bread
Holiday Apple Bread
This bread is such a nice addition to any holiday meal. It is one of my favorite recipes.
Not too sweet, it is moist from the shredded apples, flavored with cinnamon, and studded with raisins and nuts.
This apple bread makes a great breakfast or snack. I serve it at lunch, toasted, then topped with cream cheese and jam. I have also been known to top a slice with ice cream and a little caramel sauce for a simple dessert.
The recipe makes one loaf, but I often double it. I divide the batter in smaller pans- ending up with 5 or 6 loaves. I use them as gifts, or freeze for later use.
The cinnamon sugar topping is optional, but adds a little extra sweetness to the bread. The picture does not do this bread justice. It is so good.
Enjoy!!
Holiday Apple Bread
1/3 c. butter, softened
2/3 c. sugar
2 t. grated lemon or orange peel
1 t. cinnamon
2 eggs
3 T. milk
1 t. lemon juice
1 t. each baking powder and salt
1/2 t. baking soda
2 c. flour
1 1/2 c. peeled shredded apples, about 2 large apples
1 c. raisins*
1/2 c. chopped nuts
Topping:
3 T. sugar
1 t. cinnamon
Cream together butter, sugar, peel and cinnamon. Beat in eggs until light and fluffy. Stir in milk and lemon juice. Stir in dry ingredients then fold in apples, raisins and nuts. Pour batter into greased 9×5 – inch loaf pan. Combine topping and sprinkle over the top of the batter. Bake in a preheated 350 -degree oven for 1 hour. Use a toothpick to test for doneness. Cool 15-20 minutes before removing from pan. Yield: 1 loaf.
*You can use other dried fruits. I sometimes use dried cranberries or cherries.
Cinnamon Apple Bread
Cinnamon Apple Bread
I love apple season. Every week there are new varieties to try. Fresh apples are so crisp and juicy. I make frequent trips to local orchards and farm markets. Besides eating apples, I like to bake with them. This bread is one of my favorite recipes. Not too sweet, it is moist from the shredded apples, flavored with cinnamon and studded with raisins and nuts. This apple bread makes a great breakfast or snack. I have been known to top a slice with cinnamon ice cream and a little caramel sauce for a simple dessert. This recipe makes one loaf, but I often double it- so I can freeze the second loaf for later. Enjoy!!
Cinnamon Apple Bread
1/3 c. butter, softened
2/3 c. sugar
2 t. grated lemon or orange peel
1 t. cinnamon
2 eggs
3 T. milk
1 t. lemon juice
1 t. each baking powder and salt
1/2 t. baking soda
2 c. flour
1 1/2 c. peeled shredded apples, about 2 large apples
1 c. raisins*
1/2 c. chopped nuts
Topping:
3 T. sugar
1 t. cinnamon
Cream together butter, sugar, peel and cinnamon. Beat in eggs until light and fluffy. Stir in milk and lemon juice. Stir in dry ingredients then fold in apples, raisins and nuts. Pour batter into greased 9×5 – inch loaf pan. Combine topping and sprinkle over the top of the batter. Bake in a preheated 350 -degree oven for 1 hour. Use a toothpick to test for doneness. Cool 15-20 minutes before removing from pan. Yield: 1 loaf.
*You can use other dried fruits. I sometimes use dried cranberries or cherries.
Cinnamon Apple Bread
Cinnamon Apple Bread
I love apple season. Every week there are new varieties to try. Fresh apples are so crisp and juicy. I make frequent trips to local orchards all season long. Besides just eating apples, I like to bake with them. This bread is one of my favorites. Not too sweet, it is moist from the shredded apples, flavored with cinnamon and studded with raisins and nuts. This apple bread makes a great breakfast or snack. I have been known to top a slice with cinnamon ice cream and a little caramel sauce for a simple dessert. This recipe makes one loaf, but I often double it- so I can freeze the second loaf for later. Enjoy!!
Cinnamon Apple Bread
1/3 c. butter, softened
2/3 c. sugar
2 t. grated lemon or orange peel
1 t. cinnamon
2 eggs
3 T. milk
1 t. lemon juice
1 t. each baking powder and salt
1/2 t. baking soda
2 c. flour
1 1/2 c. peeled shredded apples, about 2 large apples
1 c. raisins*
1/2 c. chopped nuts
Topping:
3 T. sugar
1 t. cinnamon
Cream together butter, sugar, peel and cinnamon. Beat in eggs until light and fluffy. Stir in milk and lemon juice. Stir in dry ingredients then fold in apples, raisins and nuts. Pour batter into greased 9×5 – inch loaf pan. Combine topping and sprinkle over the top of the batter. Bake in a preheated 350 -degree oven for 1 hour. Use a toothpick to test for doneness. Cool 15-20 minutes before removing from pan. Yield: 1 loaf.
*You can use other dried fruits. I sometimes use dried cranberries or cherries.
Apple Bread
Apple Bread
I have been working hard to go through all the apples I picked on Monday. Haven’t made much of a dent yet, but then I haven’t started canning. I did make an apple bread I really like. It is not too sweet and studded with raisins and nuts. I actually used a combination of raisins, dried cranberries and pecans. It is a lovely option for breakfast and a nice gift. Freezes great- not there are ever any leftovers over here.
Apple Bread
1/3 c. butter, softened
2/3 c. sugar
2 t. grated lemon or orange peel
1t. cinnamon
2 eggs
3 T. milk
1 t. lemon juice
1 t. each baking powder and salt
1/2 t. baking soda
2 c. flour
1 1/2 c. peeled shredded apples, about 2 large apples
1 c. raisins
1/2 c. chopped nuts
Cream together butter, sugar, peel and cinnamon. Beat in eggs until light and fluffy. Stir in milk and lemon juice. Stir in dry ingredients then fold in apples, raisins and nuts. Bake in a greased 9-inch loaf pan in a preheated 350 -degree oven for 1 hour. Use a toothpick to test for doneness. Cool 15-20 minutes before removing from pan. Yield: 1 loaf.
Stuffed French Toast with Warm Apple Compote
Made this for breakfast this morning. A friend was coming over and wanted to make something special. I was so pleased she and her sweet dog were stopping by. I wanted food I could prep ahead and then just warm up. I also wanted something autumnal. It is the beginning of October, after all.
The Stuffed French Toast is one of my favorite breakfast/brunch dishes. You can make it and serve it right away. It can also be made ahead and just reheated. The apple compote can also be made ahead and warmed up when you are ready to eat. I prefer when I can get things done ahead for breakfast. I am not always the peppiest person in the morning.
The compote could also be made with pears or a combination of apples and pears.
Stuffed French Toast
1 (8 oz.) package cream cheese, softened
1 t. vanilla
½ c. chopped nuts- I used slivered almonds
1 16-oz. loaf French bread
4 eggs
1 c. whipping cream or half and half
1/2 t. vanilla
½ t. nutmeg
Mix together cream cheese, vanilla and nuts. Set aside. Cut bread into 10-12 1½-inch slices. Cut pocket in each slice and fill with 1½ T. filling. Combine eggs and whipping cream with remaining vanilla and nutmeg. Use tongs to dip the bread, taking care not to squeeze out the filling. Cook toast on lightly greased griddle until browned on both sides. Keep toast warm in oven until ready to serve. Makes 10-12 slices.
Apple Compote
4-5 apples
½ c. honey
¼ c. brown sugar
¼ c. butter
3 T. lemon juice
1-2 t. cinnamon
1 t. vanilla
Pinch of salt
Peel, core, and slice apples. Place apples in a bowl of water with a little lemon juice in it, to keep them from discoloring. Once apples are all sliced, drain and place in a skillet with the remaining ingredients. Heat over medium-high heat until apples are tender and sauce has thickened. Stir occasionally to prevent sticking. Serve warm with the French toast. The compote can be served over cake, waffles or with ice cream.
Apple and Cabbage Slaw
Normally, this time of year, I am thinking about soups and fresh baked bread. But it has been unseasonably warm. I thought I would use some of my Autumn produce in a salad instead. Apples are in season and cabbage is abundant at my local market. It seemed just natural to pair them up.
I love cole slaw. I think I could eat it everyday. I often make slaw with a creamy, mayo based dressing sometimes. Other times, I prefer a vinegar type dressing. For this slaw I went really simple. Just vinegar, a little honey and celery seeds, along with salt and pepper. Then I added thin strips of crisp, fresh apples to the shredded cabbage. The apples added a wonderful crunch and sweetness to the dish. So simple and so good. Almost any apple will work in this recipe. I prefer super crisp, slightly tart apples, but use what you like. Here is the recipe.
Apple and Cabbage Slaw
6-8 c. shredded cabbage
2 large apples, cored, unpeeled, cut into thin strips
1/2 c. cider vinegar
2 T. honey
1 t. celery seed
salt and pepper to taste
Combine cabbage and apples in a medium bowl. Combine remaining ingredients in a small bowl and stir until well mixed. Pour over the cabbage mixture and toss to coat evenly. Salad can be eaten right away or chilled for a couple of hours.
Six Quick Breads for Gift Giving
Cinnamon Apple Bread
Quick breads are a great food gift for the holidays. I have collected six of my favorite quick bread recipes. There is something to suit any taste. Rather than giving one large bread, I often divide the batter into smaller pans, and give a few different breads as a gift.
When making the bread in smaller pans, bake at the same temperature as you would normally, but reduce baking time. Depending on the size of the small pans, baking time can be cut in half. Check the breads after thirty minutes of baking. If not done, check at five minute intervals after that.
For gift giving, I often bake them in foil pans. I leave the breads in the pans, then slip into a bag and tie shut with a pretty ribbon.
They also freeze well. You can bake them ahead of time, then you have gifts at the ready, as needed.
Cinnamon Apple Bread
This bread is one of my favorite recipes. Not too sweet, it is moist from the shredded apples, flavored with cinnamon and studded with raisins and nuts. This apple bread makes a great breakfast or snack. I have been known to top a slice with cinnamon ice cream and a little caramel sauce for a simple dessert. This recipe makes one loaf, but I often double it- so I can freeze the second loaf for later. Enjoy!!
1/3 c. butter, softened
2/3 c. sugar
2 t. grated lemon or orange peel
1 t. cinnamon
2 eggs
3 T. milk
1 t. lemon juice
1 t. each baking powder and salt
1/2 t. baking soda
2 c. flour
1 1/2 c. peeled shredded apples, about 2 large apples
1 c. raisins*
1/2 c. chopped nuts
Topping:
3 T. sugar
1 t. cinnamon
Cream together butter, sugar, peel and cinnamon. Beat in eggs until light and fluffy. Stir in milk and lemon juice. Stir in dry ingredients then fold in apples, raisins and nuts. Pour batter into greased 9×5 – inch loaf pan. Combine topping and sprinkle over the top of the batter. Bake in a preheated 350 -degree oven for 1 hour. Use a toothpick to test for doneness. Cool 15-20 minutes before removing from pan. Yield: 1 loaf.
*You can use other dried fruits. I sometimes use dried cranberries or cherries.
Pumpkin Bread
While the recipe calls for cooked pumpkin, other winter squash can also be used. I like butternut and Hubbard squash, but feel free to use what you like.
1 ¾ c. flour
1 ½ c. sugar
1 t. baking soda
¾ t. salt
1 t. each cinnamon and nutmeg
½ c. butter, softened
2 eggs, beaten
1 c. pumpkin
1/3 c. water
Mix dry ingredients and set aside. Beat together butter and eggs until fluffy. Beat in pumpkin and water until smooth. Stir in dry ingredients until smooth. Pour into a greased 9×5-inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Cool in pan 10 minutes before removing from pan and placing on cooling rack. Wrap in plastic, best served the next day. Freezes well. Makes 1 loaf.
Zucchini Bread
This recipe makes two loaves. When divided into smaller pans, you can get quite a few loaves baked up in no time at all.
3 c. flour
3 eggs
2 c. sugar
2 c. shredded zucchini
1 c. oil
1 c. chopped nuts or raisins
½ c. sour cream or strained yogurt
1 t. each vanilla, cinnamon, baking powder, salt and baking soda
Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour and 20 minutes, or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2.
This bread is a favorite of mine. It is not too sweet and pairs nicely with coffee or tea, so it can be a breakfast or brunch dish. It makes a nice dessert, too. The bread is studded with raspberries with hints of cinnamon and vanilla. It can be eaten plain or served up with fruit topping or maybe some whipped cream. I have used it as the base for a pretty good shortcake. I topped slices of the raspberry bread with ice cream, more berries and a dollop of whipped cream. Like most quick breads, it is better if you wrap it up in plastic or foil, once cooled, and eat it the next day, if you can wait that long!!
Raspberry Bread
The raspberries make this a special bread, for sure. I normally use fresh raspberries, but frozen work fine, too.
1 ¾ c. flour
½ t. baking powder
½ t. baking soda
½ t. salt
½ t. cinnamon
½ c. butter, at room temperature
¾ c. sugar
2 eggs, room temperature
½ c. sour cream, room temperature
1 t. vanilla
1 c. raspberries, fresh or frozen
¾ c. chopped nuts, optional
Grease an 8×4 inch loaf pan and preheat oven to 350 degrees. In a large bowl combine dry ingredients. Set aside. In small bowl beat butter until creamy. Add sugar and beat 1 minute. Beat in eggs one at a time. Beat in sour cream and vanilla. Stir in flour mixture until just moistened. Fold in berries and nuts and place batter in prepared pan. Bake 60-65 minutes, or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf. Freezes well.
Banana Bread
You can use fresh or frozen bananas in this bread. When my local store has bananas marked down because they are getting brown, I buy them, then freeze until I am ready to bake with them. Bananas can be frozen right in their peels, but I peel and mash them, to save freezer space. I freeze them in one cup amounts.
1 ¾ c. flour
1½ t. baking powder
¾ t. salt
½ t. baking soda
2/3 c. sugar
1/3 c. butter, softened
2 eggs
2 T. milk
1 c. mashed ripe banana
¼ c. chopped nuts, optional
Combine dry ingredients and set aside. Combine sugar with butter and beat until fluffy. Beat in eggs. Beat in eggs until mixture is smooth. Beat in flour mixture alternately with bananas. Fold in nuts, if desired. Pour batter into greased 9×5 -inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Use toothpick to test for doneness. Cool in pan 10 minutes before placing on rack to cool. Store in plastic wrap to preserve moisture. Makes 1 loaf.
Strawberries and Cream Bread
This bread requires fresh berries. I make it when local berries are in season. It always reminds me of a warm summer day. Luckily, even in colder months, I can often find nice fresh berries at the store.
1 ¾ c. flour
½ t. baking powder
½ t. baking soda
½ t. salt
½ t. each cinnamon and nutmeg
½ c. butter, at room temperature
¾ c. sugar
2 eggs, room temperature
½ c. sour cream, room temperature
1 t. vanilla
1 c. fresh strawberries, coarsely chopped*
¾ c. chopped nuts, optional
Grease an 8×4 inch loaf pan and preheat oven to 350 degrees. In a large bowl combine dry ingredients. Set aside. In small bowl beat butter until creamy. Add sugar and beat 1 minute. Beat in eggs one at a time. Beat in sour cream and vanilla. Stir in flour mixture until just moistened. Fold in strawberries and nuts and place batter in prepared pan. Bake 60-65 minutes, or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf. Freezes well.
* frozen berries are not recommended in this bread.
Pumpkin Bread
Raspberry Bread
Zucchini Bread
Banana Bread
Apple and Cabbage Slaw
Apple and Cabbage Slaw
How fun to have a couple of unseasonably warm days in October. I know this won’t last, but it has given me a chance to get some work done outside.
Normally, this time of year, I am thinking about soups and fresh baked bread. But I thought I would use some of my Autumn produce in a salad instead. Apples are in season and cabbage is abundant at my local market. It seemed just natural to pair them up.
I love cole slaw. I think I could eat it everyday. I often make slaw with a creamy, mayo based dressing sometimes. Other times, I prefer a vinegar type dressing. For this slaw I went really simple. Just vinegar, a little honey and celery seeds, along with salt and pepper. Then I added thin strips of crisp, fresh apples to the shredded cabbage. The apples added a wonderful crunch and sweetness to the dish. So simple and so good. Almost any apple will work in this recipe. I prefer super crisp, slightly tart apples, but use what you like. Here is the recipe.
Apple and Cabbage Slaw
6-8 c. shredded cabbage
2 large apples, cored, unpeeled, cut into thin strips
1/2 c. cider vinegar
2 T. honey
1 t. celery seed
salt and pepper to taste
Combine cabbage and apples in a medium bowl. Combine remaining ingredients in a small bowl and stir until well mixed. Pour over the cabbage mixture and toss to coat evenly. Salad can be eaten right away or chilled for a couple of hours.
Apple and Cabbage Slaw
Apple and Cabbage Slaw
How fun to have a couple of unseasonably warm days in October. I know this won’t last, but it has given me a chance to get some work done outside. Expected high temps in the mid-eighties again today.
Normally, this time of year I am thinking about soups and fresh baked bread. But I thought I would use some of my Autumn produce in a salad instead. Apples are in season and cabbage is abundant at my local market. It seemed just natural to pair them up.
I love cole slaw. I think I could eat it everyday. I often make slaw with a creamy, mayo based dressing sometimes. Other times, I prefer a vinegar type dressing. For this slaw I went really simple. Just vinegar, a little honey and celery seeds, along with salt and pepper. Then I added thin strips of crisp, fresh apples to the shredded cabbage. The apples added a wonderful crunch and sweetness to the dish. So simple and so good. Almost any apple will work in this recipe. I prefer super crisp, slightly tart apples, but use what you like. Here is the recipe.
Apple and Cabbage Slaw
6-8 c. shredded cabbage
2 large apples, cored, unpeeled, cut into thin strips
1/2 c. cider vinegar
2 T. honey
1 t. celery seed
salt and pepper to taste
Combine cabbage and apples in a medium bowl. Combine remaining ingredients in a small bowl and stir until well mixed. Pour over the cabbage mixture and toss to coat evenly. Salad can be eaten right away or chilled for a couple of hours.
Cookies (and more) for Sale
I am making Christmas cookies and a lot of other baked goods for sale this season. I have started taking orders and hope you’ll consider me for your holiday baking needs. Many of the items were big sellers at the farm markets and craft shows this year and I have included them on the list.
Feel free to email me for the order form- then you can just email me your order and preferred pick-up day. judi_strauss@att.net
Christmas Tree Coffee Cake
| Product Order Form | Price | Quantity | Total | |
| Assorted Holiday cookies-2 lb. box. I make at least 10 different cookies and each box will contain an assortment of about 3 dozen cookies. | $20 or $18 each for 3 boxes or more | |||
| Pumpkin Bread-lg. (4×8 in.) | $7 | |||
| Pumpkin Bread –sm. (3×6 in.) | $4 | |||
| Cranberry Bread lg. | $7 | |||
| Cranberry Bread sm. | $4 | |||
| Apple Bread lg. | $7 | |||
| Apple Bread sm. | $4 | |||
| Chocolate Beet Cake (Red Velvet) (6×8 in) | $7 | |||
| Pumpkin Squares (6×8 in.) | $7 | |||
| Apple Cake (6×8 in.) | $7 | |||
| Christmas Tree Sugar Cookies 5-inch | $3 or 12/$30 | |||
| Christmas Tree Coffee Cake- 11 rich pineapple and cream cheese rolls- in the shape of a Christmas tree. Adorable. | $20 | |||
| Almond/coconut shortbread- vegan/ 12 cookies | $10 | |||
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