Apple Pie Bread

September 20, 2016 Leave a Comment

apple-pie-breadApple Pie Bread

1/2 cup butter, softened

1 cup sugar

1/4 cup buttermilk or sour milk

(To make 1/4 cup sour milk, place 3/4 tsp. lemon juice or vinegar in a glass measuring cup.  Add enough milk to make 1/4 cup total liquid; stir.  Let mixture stand for 5 minutes before using)

2 tsp. baking powder

2 tsp. eggs

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

2 cups shredded or chopped, peeled apple (about 4 medium)

1 cup chopped walnuts or pecans

1/2 cup raisins

1 recipe Streusel-Nut Topping

Preheat oven to 350 degrees.  Grease the bottom and 1/2 inch up the sides of an 9 x 5 x 3 inch loaf pan; set aside.

In a large bowl, beat sugar with an electric mixer on medium to high speed for 30 seconds.  Beat in sugar until combined.  Add buttermilk and baking powder; beat until combined.  Add eggs and vanilla; beat until combined.  Add flour and salt; beat until combined.  Stir in apples, nuts and raisins.

Spoon batter into prepared pan; spread evenly.  Sprinkle Streusel-Nut Topping over batter.  Bake for 60 – 65 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  Make 1 loaf (14 servings)

Streusel-Nut Topping

1/4 cup packed brown sugar

3 Tbsp. flour

2 Tbsp. butter

1/3 cup chopped walnuts or pecans

In a small bowl, combine brown sugar and flour.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Stir in walnuts or pecans.

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Sweet Potato Cinnamon Bread

November 9, 2014 Leave a Comment

 

Sweet Potato Cinnamon Bread

Sweet Potato Cinnamon Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family loves quick breads.  This one is moist and spicy.  If you don’t have don’t have mini loaf pans it works just as well in regular size pans.

         Nancy Foust                                                                       Stoneboro, Pennsylvania

 

Sweet Potato Cinnamon Bread Recipe

Sweet Potato Cinnamon Bread

3 ½ cups flour

2  2/3 cups sugar

2 tsp. baking soda

1 tsp. salt

½ tsp. baking powder

1 ½ tsp. baking ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

4 eggs

2 cups mashed sweet potatoes

2/3 cup canola oil

2/3 cup 2% milk

1 ½ cups raisins

1 cup chopped walnuts

 

Preheat oven to 350 F.  In a large bowl, whisk the first eight ingredients.  In another bowl, whisk eggs, sweet potatoes, oil and milk until blended.  Add to flour mixture; stir until just moistened.  Fold in raisins and walnuts.

Transfer to four (4) greased 5 ¾ x 4x3x2 inch loaf pans.  Bake 35-40 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes before removing to wire racks to cool.

4 loaves (6 slices each)

For larger loaves:  Prepare recipe as directed, using 2 greased 9 x 5 inch loaf pans.  Bake in preheated 350 F. 55-60 minutes or until toothpick comes out clean.

 

(Recipe for Sweet Potato Cinnamon Bread was on www.tasteofhome.com, 2014)

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Harvest Salad with Cherry Vinaigrette

October 11, 2014 Leave a Comment
Harvest Salad with Cherry Vinaigrette

Harvest Salad with Cherry Vinaigrette

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Mixed greens and plenty of produce make this salad so satisfying, and it’s gorgeous to serve for occasions.  * This recipe is DIABETIC FRIENDLY! *

Jaye Beeler                                                                         Grand Rapids, Michigan

 

Harvest Salad with Cherry Vinaigrette Recipe

 

Harvest Salad with Cherry Vinaigrette

3 medium fresh beets (about 1 lb.)

1 package (5 oz.) spring mix salad greens

2 medium apples, thinly sliced

1 medium carrot, shredded

½ cup grape tomatoes, halved

½ cup yellow grape tomatoes or pear tomatoes, halved

½ cup garbanzo beans or chickpeas, rinsed and drained

½ cup coarsely chopped walnuts, toasted

4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:     ½ cup tart cherry preserves

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

 

Preheat oven to 400 F.  Scrub beets and trim tops to 1 inch.  Wrap in FOIL; place on a baking sheet.  Bake 50-60 minutes or until tender.  Remove foil, cool completely.  Peel beets and cut into ½ inch pieces.

In a large bowl, combine salad greens, apples, carrots, tomatoes, beans, walnuts, bacon and cooled beets.  In a small bowl, whisk vinaigrette ingredients until blended.  Serve with salad.

10 servings (1 cup each)

 

(Recipe for Harvest Salad with Cherry Vinaigrette was on www.tasteofhome.com, 2014)

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Nut Roll

December 27, 2013 Leave a Comment
Nut Rolls

Nut Rolls

This recipe is from my Mother-In-Law, Marie Shea.  Mom loved to bake for friends and family.  The Nut Rolls were a staple…she baked it so often.  Everything that she made was from scratch, and most of the time she didn’t even look at a recipe.  Don’t get me wrong…she always had the recipe there in case if she needed it.

Nut Roll Recipe

Nut Rolls

STEP 1:   1 pkg. dry yeast

1 tsp. sugar

1 tsp. flour

STEP 2:   1 stick margarine

4 cups flour

3 Tbsp. sugar

1 ½ tsp. salt

STEP 3:   1 small can Evaporated Milk

3 egg yolks

1 egg white

STEP 4:   1 stick margarine

1 small can evaporated milk

1 cup sugar

STEP 5:   1 Lb. walnuts

Melted margarine

Place all ingredients in STEP 1 into ½ cup of luke warm water; heat the water to 115 F.  Stir to mix and set aside until it FOAMS UP.

STEP 2 – Cut 1 stick of margarine into the flour, sugar and salt.

STEP 3 – Pour the evaporated milk into a 1 CUP measuring cup; fill with water until it equals one full cup.  Then beat the yolks until foamy.  Pour the milk into the yolks and beat.  Add yeast mixture; beat up a little then add to the flour.  Knead until no longer sticky; add more flour if needed.  Place dough into a buttered bowl and place in fridge overnight.  **DOUGH WILL NOT DOUBLE IN SIZE, BUT WILL INCREASE A LITTLE**

STEP 4 –  Now make the nut filling.  Bring to a boil; the margarine, milk and sugar.  Take off the heat and cool.

STEP 5 – Chop 1 Lb. walnuts in blender.  By the time the walnuts are chopped, the margarine mixture should be cooled.

STEP 6 – Add walnuts to margarine mixture then add 1 egg white, beat up until foamy, then place in fridge for about 2 hours.

SPRAY PAM ON COOKIE SHEETS

***   CUT DOUGH INTO 2 OZ. OR 4 OZ. PIECES, ROLL OUT DOUGH, FILL WITH WALNUT MIXTURE   ***

***   BRUSH WITH MELTED MARGARINE   ***

BAKE 325 F. 20 MINUTES – BOTTOM RACK

15 – 20 MINUTES TOP RACK

 

(Recipe for Nut Rolls is from Marie Shea)

 

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Frosted Spice Cookie

December 8, 2013 Leave a Comment

 

Frosted Spice Cookies

Frosted Spice Cookies

This recipe has been handed down through many generations of my husband’s family.  These cookies were always in his grandmother’s cookie jar when he’d visit.  Today, he enjoys them more than ever – and so I do.

 

Frosted Spice Cookie Recipe

Frosted Spice Cookie

1 cup butter, softened

1 cup sugar

1 cup molasses

1 egg

1 cup buttermilk

6 cups flour

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

½ tsp. salt

1 cup chopped walnuts

1 cup golden raisins

1 cup chopped dates

Frosting:   3 ¾ cups confectioners’ sugar

1/3 cup orange juice

2 Tbsp. butter, melted

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg; beat in molasses and buttermilk.  Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture and mix well.  Stir in walnuts, raisins and dates.  Chill for 2 hours or until easy to handle.

On a floured surface, roll out dough to ¼ inch thickness.  Cut with a 2 ½ inch round cookie cutter

Place on greased baking sheets.  Bake at 350 F. for 12-15 minutes.  Cool completely.

For frosting, beat all ingredients in a small bowl until smooth.  Spread over cooled cookies; let dry completely.            5-6 dozen

(Recipe for Frosted Spice Cookies came from Taste of Home (tasteofhome.com)

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Cranberry Upside-Down Muffins

November 17, 2013 Leave a Comment
Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins

 

Fresh cranberries are readily available here, so I cook with them often.  The sweet-tart taste of these pretty muffins adds a festive touch to special occasion suppers.

         Michele Briasco-Brin                                                       Fall River, Massachusetts

 

Cranberry Upside-Down Muffins Recipe

Cranberry Upside-Down Muffins

1 ¾ cups fresh or frozen cranberries

¾ cup sugar

1/8 tsp. ground nutmeg

Batter:   1 ¾ cups flour

1/3 cup sugar

2 tsp. baking powder

¼ tsp. salt

1 egg

¾ cup milk

¼ cup canola oil

½ tsp. lemon extract

1/3 cup chopped walnuts

In a small saucepan, combine cranberries and sugar.  Cover and cook over low heat until juice form.  Uncover; cook and stir over medium heat for 10 minutes or until berries pop.  Stir in nutmeg; cool slightly.  Spoon into 12 paper lined muffins cups; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened.  Stir in walnuts.  Spoon over cranberry mixture.

Bake at 400 F. for 18-22 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to wire rack.  Carefully remove paper liners and serve muffins warm, cranberry side up.                      1 dozen

 

(Recipe for Cranberry Upside-Down Muffins came from Taste of Home Best Holiday Recipes, December 28, 2009)

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Sweet Potato Waffles with Nut Topping

October 9, 2013 Leave a Comment
Sweet Potato Waffles with Nut Topping

Sweet Potato Waffles with Nut Topping

 

Ready in just minutes, these tender waffles have a wonderfully sweet and crunchy topping.  What a mouthwatering way to get your family out of bed the morning,

         Christine Keating                                                             Norwalk, California

 

Sweet Potato Waffles with Nut Topping Recipe

 

Sweet Potato Waffles with Nut Topping

 

2 cups Bisquick Mix

2 Tbsp. brown sugar

½ tsp. cinnamon

¼ tsp. ginger

¼ tsp. nutmeg

1 egg

1 1/3 cups 2% milk

1 cup canned sweet potatoes, mashed

2 Tbsp. canola oil

1 tsp. vanilla extract

Topping:   1 Tbsp. butter

½ cup chopped pecans

½ cup chopped walnuts

2 Tbsp. brown sugar

1 Tbsp. water

1/8 tsp. cinnamon

Dash salt

Dash nutmeg

Maple syrup

In large bowl, combine the biscuit mix, brown sugar and spices.  In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla.  Stir into dry ingredients just until combined.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Meanwhile, in a small skillet, melt butter over medium heat.  Add pecans and walnuts.  Cook and stir for 2 minutes.  Add the brown sugar, water, cinnamon, salt and nutmeg.  Cook and stir until sugar is dissolved.  Serve waffles with topping and syrup.        12 waffles

 

(Recipe for Sweet Potato Waffles with Nut Topping came from tasteofhome.com)

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Cherry Oatmeal Cookies

April 10, 2013 Leave a Comment
Cherry Oatmeal Cookies

Cherry Oatmeal Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

I like to make these old-fashioned treats with raspberry chips, but cherry-flavored work well in a pinch to add color and sweetness.  These cookies stack nicely for packing.

Betty Huddleston                                                                              Liberty, Indiana

Cherry Oatmeal Cookies Recipe

Cherry Oatmeal Cookies

1 cup butter, softened

1 cup packed brown sugar

½ cup sugar

2 eggs

1 tsp. vanilla

3 cups old-fashioned oats

1 ½ cups flour

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

1 pkg. (10 oz.) cherry chips

½ cup chopped walnuts

In a large bowl, cream butter and sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well.  Stir in chips and walnuts.

Drop by tablespoons 3 inches apart onto ungreased baking sheets.  Bake at 350 F. for 11-13 minutes or until lightly browned.  Cool for 2 minutes before removing to wire racks.              4 dozen

(Recipe for Cherry Oatmeal Cookies was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cranberry-Gorgonzola Stuffed Chicken

April 5, 2013 Leave a Comment
Cranberry-Gorgonzola Stuffed Chicken

Cranberry-Gorgonzola Stuffed Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Chicken breasts go from ordinary to extraordinary when filled with filled with tart cranberries and creamy Gorgonzola.  Make it a meal with couscous and a green salad.

Kara Firstenberger                                                                       Cardiff, California

Cranberry-Gorgonzola Stuffed Chicken Recipe

Cranberry-Gorgonzola Stuffed Chicken

6 boneless skinless chicken breast halves (6 oz. each)

1 cup (4 oz.) crumbled Gorgonzola cheese

½ cup dried cranberries

2/3 cup chopped walnuts

1/3 cup packed fresh parsley sprigs

2/3 cup dry bread crumbs

½ tsp. salt

½ tsp. pepper

2 eggs

1 Tbsp. Dijon mustard

½ cup flour

Flatten chicken to ¼ inch thickness.  In a small bowl, combine cheese and cranberries.  Spoon ¼ cup cheese mixture down the center of each chicken breast.  Roll up and secure with toothpicks.

Place walnuts and parsley in a food processor, cover and process until ground.  Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper.  In another shallow bowl, combine eggs and mustard.  Place flour in a third shallow bowl.  Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.

Place seam side down in a greased 15×10 inch baking pan.  Bake at 350 F. for 35-40 minutes or until a thermometer reads 170 F.  Discard toothpicks.      6 servings

To Make Ahead:  Prepare the roll-ups; cover and refrigerate until ready to bake.

(Recipe for Cranberry-Gorgonzola Stuffed Chicken was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cinnamon Apple Cheesecake

March 25, 2013 Leave a Comment
Cinnamon Apple Cheesecake

Cinnamon Apple Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

An attractive topping of cinnamon-spiced apples slices and a homemade oat-and-walnut crust make this creamy dessert a definite show stopper.

Emily Ann Young                                                                                  Kenai, Alaska

Cinnamon Apple Cheesecake Recipe

Cinnamon Apple Cheesecake

 Flour, oats½ cup butter, softened

¼ cup packed brown sugar

1 cup flour

¼ cup quick-cooking oats

¼ cup finely chopped walnuts

½ tsp. cinnamon

Filling:   2 packages (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

½ cup thawed apple juice concentrate

3 eggs, lightly beaten

Topping:   2 medium tart apples, peeled and sliced

1 Tbsp. butter

1 tsp. cornstarch

¼ tsp. cinnamon

¼ cup thawed apple juice concentrate

In a small bowl, cream butter and brown sugar until light and fluffy.  Gradually add flour, oats, walnuts and cinnamon until well blended.  Press onto the bottom and 1 ½ inch up the sides of a greased 9 inch springform pan.  Place on baking sheet.  Bake at 325 F. for 10 minutes or until set.  Cool on a wire rack.

In a large bowl, beat cream cheese until fluffy.  Beat in milk and apple juice concentrate until smooth.  Add eggs; beat on low speed just until combined (batter will be thin).  Pour into crust.  Return pan to baking sheet.

Bake at 325 F. for 40-45 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes.  Cool to room temperature.  Arrange the apples over the cheesecake.

In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth.  Bring to a boil.  Reduce heat; cook and stir for 1 minute or until thickened.  Immediately brush over apples.  Refrigerate for 1 hour or until chilled.  Refrigerate leftovers.          12 servings

(Recipe for Cinnamon Apple Cheesecake was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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