Search Results: Apple Bread

APPLE BREAD

 

Ingredients:

3 cups All-Purpose flour                                                2  cups peeled, cored &

1 tsp.  Salt                                                                           shredded Apples

1 tsp.  Baking Soda                                                          3 Eggs

1/4 tsp.  Baking Powder                                                2 cups Sugar

1 tsp.  Cinnamon                                                             1 cup Vegetable Oil

1/4 tsp. ground Cloves                                                  1 Tbsp.  Vanilla

Directions:

  1. Grease two loaf pans or 1 Bundt pan; dust lightly with sugar   and set aside;
  2. .Set oven rack at middle position; preheat oven to 350 degrees.
  3.  Measure Flour, Salt, Baking Soda and Cinnamon; mix together in a medium mixing bowl and set aside.
  4. Beat Eggs with paddle beater in electric mixer just until well-blended..
  5. Slowly add the Sugar and continue beating until all the Sugar is beaten in.
  6.  Lower speed to 1 and gradually add the Oil; turn speed back up to high and continue beating until well-blended.
  7.  Add the prepared Fruit-and Vanilla; mix at low speed until well combined.
  8.  Slowly add the Flour mixture to the Egg mixture while still beating at low speed.
  9. When all of the ingredients have been well combined pour into the greased pans and bake for 45 min. or until a toothpick inserted in the middle comes out clean and dry.
  10. Cool on rack for 15-20 minutes; loosen bread from sides of pan with metal spatula and turn out on cooling rack.  Let stand until completely cool.  Wrap and store or serve.

Apple Bread

 

 

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Posted by sylveee - 2011/09/25 at 8:06 PM

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GINGERBREAD APPLESAUCE CAKE – Culinary Makeovers

Here we go again!  Remember the Gingerbread Waffles made from the leftover pieces of Gingerbread Houses?  Well, with only a 2 person Household, you can only eat Gingerbread Waffles so many days in a row and since I hate to throw good food away, I did it again!  I decided to make cookies with the Waffle Batter and wouldn’t you know, I did not think about putting extra sugar into it – Waffles don’t need a lot of sugar since you usually pour syrup on them or top with sweetened fruit and when we tasted the cookies – uh oh!  They tasted like Gingerbread Biscuits – not very palatable –  so instead of throwing the cookies away, I just dried them out and pulverized them again just like I did with the leftover House pieces.  I then used my Zucchini Bread Recipe as a guide and made a delicious moist Gingerbread Applesauce Cake with Raisins.  This was a delicious and satisfying Breakfast Delight!

 

So here is how I made the Gingerbread/Applesauce Cake.  The recipe can be adapted for use without the leftover Gingerbread pieces.  Just let me know and I will change it for whoever would like it.

 

Pictured below are the cookies – i left them uncovered for a couple of hours to dry them out – they were a moist cookies and would have been really good with some sugar and maybe some raisins added to them.

 

Gingerbread Waffle Cookies

 Gingerbread Waffle Cookies

 

Place the cookies in your Food Processor and chop them up, using the PULSE BUTTON at first;  once they are broken up, then turn it on and run just until they are a fine crumb – not more than a couple of seconds at a time.

 

Measure the crumbs – if you do not have 2 cups of crumbs, adjust the other ingredients accordingly

 

 

  • Gingerbread Crumbs

     Gingerbread Crumbs

    The remaining ingredients that you are going to need are:

     

    1 cup All-Purpose Flour

    1/2 tsp. Salt

    1/2 tsp. Baking Soda

    1 tsp. ground Cinnamon

    1/2 tsp. ground Ginger

    1/4 tsp. ground Cloves (optional)

    3 large Eggs

    1/2 cup Butter, melted

    1 tsp. Vanilla

    1 cup Brown Sugar

    1 cup Applesauce

    1/2 cup Raisins

     

    The Applesauce pictured below was homemade chunky Applesauce

     

     

     

    Applesauce

      Applesauce

     

    This cake was all made in the Food Processor, but if you don’t have one or prefer not use it, you can do this with a Portable Mixer, Standing Mixer, or even with hand implements.

    Once you have your crumbs, Applesauce and Rasins prepared and measured, begin making your cake.

    • Adjust the oven rack to the middle position and heat to 350 degrees.
    • Butter, or spray an 8 or 9″ round or square pan and set aside.
    • Combine the Flour, Salt, Baking Soda and Spices in a medium size bowl.
    • Place the Eggs in the Food Processor and run until they are well mixed.
    • Add the Brown Sugar, Butter and Vanilla and mix again.
    • Add the Applesauce and Pulse until it is well distributed.
    • Add the Flour Mixture and run until well – mixed.  (DO NOT OVERMIX!)
    • Add the Raisins and pulse, just until they are distributed throughout the batter.
    • Pour the mixture into the prepared pan;  tap lightly to level and then bake for 45 minutes or until a pick inserted in the middle comes out clean.
    • Allow the cake to cool on a wire rack before inverting onto a serving platter.
    Baked Cake

      Baked Cake

     

    Serve warm or at room temperature with Vanilla Ice Cream or top with a Cream Cheese Frosting.

     

    Cake Portion with Ice Cream

     Cake Portion with Ice Cream

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    Posted by Admin Test - 2016/01/19 at 9:58 PM

    Categories: Baking, Cookies, Dessert Ideas, GINGERBREAD HOUSES, Main   Tags: , , , , , ,

    Pineapple-Macadamia Shortbread Cookies

    INGREDIENTS:

     

    ½ cup Granulated Sugar                             1 whole Egg, beaten

    2  2/3  cups All-Purpose Flour                      Dried Pineapple Bits

    1 cup chopped Macadamia Nuts*                 Turbinado Sugar

    ½ cup unsalted Butter

     

    DIRECTIONS:

     

    1. Adjust oven racks to positions 2 & 4 and preheat oven to 250 degrees.
    2. Line 2 cookie sheets with Silpat® sheets.
    3. Combine the Sugar, Flour and chopped Macadamia Nuts in a medium mixing bowl
    4. Cut the Butter into pieces and rub into the Flour mixture with your fingertips until the mixture begins to blend together.  (this may be done in a food processor)
    5. Stir in the Egg and then knead the mixture into a soft dough.
    6. Cover a rolling pin with a stockinette and lightly rub flour into the stockinette.
    7. Lightly flour the Silpat® sheets;  divide the Dough in half and roll out each half on the prepared pans to approximately 3/8” thickness.
    8. Cut out with a square cookie cutter as closely together as possible.  Each cookie should share a side with another cookie.  (Do not separate the cookies until after baking – instructions below)
    9. Press several Pineapple Bits into each cookie and then sprinkle with the Demarara Sugar.
    10. Bake 45 minutes or until a pale golden color;  bake 3-5 minutes longer at 375 or until the desired color is achieved.
    11. Cool for 5 minutes and then cut along the previously cut lines.  Continue cooling until completely cool.
    12. Store in airtight container.

     

    Yield – 16 Cookies

     

    *   To chop the Macadamia Nuts, use a food processor fitted with the                                     chopping  blade.  Add  1-2 Tablespoons of the recipes Sugar before chopping                        and  use the Pulse Button.

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    Posted by sylveee - 2013/09/04 at 10:55 AM

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    Pineapple-Macadamia Shortbread Cookies

    INGREDIENTS:

    ½ cup Granulated Sugar                             1 whole Egg, beaten

    2  2/3  cups All-Purpose Flour                     Dried Pineapple Bits

    1 cup chopped Macadamia Nuts*                Coarse Sugar  (Turbinadao)

    ½ cup unsalted Butter

     

    DIRECTIONS:

     

    1. Adjust oven racks to positions 2 & 4 and preheat oven to 250 degrees.
    2. Line 2 cookie sheets with Silpat® sheets.
    3. Combine the Sugar, Flour and chopped Macadamia Nuts in a medium mixing bowl
    4. Cut the Butter into pieces and rub into the Flour mixture with your fingertips until the mixture begins to blend together.  (this may be done in a food processor)
    5. Stir in the Egg and then knead the mixture into a soft dough.
    6. Cover a rolling pin with a stockinette and lightly rub flour into the stockinette.
    7. Lightly flour the Silpat® sheets;  divide the Dough in half and roll out each half on the prepared pans to approximately 3/8” thickness.
    8. Cut out with a square cookie cutter as closely together as possible.  Each cookie should share a side with another cookie.  (Do not separate the cookies until after baking – instructions below)
    9. Press several Pineapple Bits into each cookie and then sprinkle with the Demarara Sugar.
    10. Bake 45 minutes or until a pale golden color;  bake 3-5 minutes longer at 375 or until the desired color is achieved.
    11. Cool for 5 minutes and then cut along the previously cut lines.  Continue cooling until completely cool.
    12. Store in airtight container.

     

    Yield – 16 Cookies

     

    To chop the Macadamia Nuts, use a food processor fitted with the chopping blade.                      Add 1-2 Tablespoons of the recipes Sugar before chopping and use the Pulse     

                        Button.

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    Posted by sylveee - 2012/09/03 at 12:36 PM

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    APPLE SEASON

    Autumn has arrived and with it comes Apple Season.  Apples are good just to eat out of hand but they are also delicious in many different kinds of recipes starting Caramel Apples and Apple Sauce and then going on to numerous baked goods.

    In preparation for using Apples in baked goods it is best to pick Apples that are not quite ripe and have few or no bruises.  (Bruised areas can be cut out but if an Apple is extremely bruised it is best not to use it.  Even though the skin is most likely to be removed, I still like to wash before peeling.  Wash them in cold water and place in a colander so the excess water will drip out.  Then dry your Apples before peeling them.  Before peeling the Apples have a large bowl of cold water ready and add the juice of one lemon to the water.  This will help prevent browning of the peeled Apple.  After the skin is removed, cut the Apples in half and remove the cores.  Return each Apple to the Water as the cores are removed.  Next, depending on the intended use of the Apple either quarter or slice them.  Suggestions are below.

     

    APPLE SECTIONING SUGGESTION:

     

    BAKED APPLES – cored and left whole

    PIES – Peeled, cored and then sliced into Eighths

    TURNOVERS – Peeled, cored and then sliced into Eighths

    APPLE SAUCE – Peeled, cored and shredded

    COOKIES – Peeled, cored and shredded

     

     

    You can find many Apple Recipes right here at Sylveeeskitchen.com.  Below you will find the links to these recipes.

     

     

                           

     

                                                                      Apple Kuchen

     

     

     

     

     

     

     

     

     

                   Apple Bread

     

                     Apple Pie

     

     

     

     

     

     

     

     

     

     

     

     

     

     

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    Posted by Admin Test - 2022/10/03 at 3:01 PM

    Categories: Baking, Bread, Cales, Main, Pastry   Tags: , ,

    GINGERBREAD WAFFLES – A Culinary Makeover

     

    Baking is one of my favorite things to do and during the Winter Holidays I make Gingerbread Houses and I teach other people how to make Gingerbread.  This past December, in addition to my classes I baked and built four different houses.  One for the Cancer Support Community’s Holiday Boutique, one for a sample for my class, one for home and one as a gift.  There are two ways to bake the houses – one is to cut out the pieces from the unbaked dough and the other is to bake the dough first before cutting out the pieces.  The advantage of the second method is that the pieces will all fit together without additional trimming after the baking process.  The disadvantage is that there are going to be a lot of sections of cookie that will not be big enough for any house, except for the chimney and how many of those do you need?  Now we do love to eat the leftovers but when there are a lot of leftovers, you can only so much.

     

    As I said, Baking is one of my favorite things to do, but another one of my favorite culinary activities is to turn leftovers into new products and that is what I did with the leftover Gingerbread pieces.  I pulverized them to a fine crumb in my Food Processor and turned them into a Waffle Batter.  If you like Gingerbread, then you certainly will like Gingerbread Waffles.  Here is how I did it.

     

    • Break up the leftover Gingerbread pieces into sections that will fit in your Food Processor that has been fitted with the Chopping Blade.  Use the Pulse Button to break up the pieces into small pieces and then turn it on to finely chop the Gingerbread pieces.  You should end up with a medium to fine crumb.
    • Measure the Crumbs – 2 cups of Gingerbread Crumbs will make enough waffles for 3-4 people.

     

    Gingerbread Crumbs

              Gingerbread Crumbs

    • Use your Food Processor (do not wash out the bowl) or a large mixing bowl.  Beat 3 Eggs until well mixed and then add 1 1/2 cups Buttermilk and blend together.
    • Combine the Gingerbread Crumbs with 1 1/2 cups of All-Purpose Flour, 1 tsp. Cinnamon, 1/2 tsp. Ground Ginger and 1/2 tsp. Baking Soda.  Add to the Buttermilk/Egg mixture and Pulse, just until mixed.  If doing in a bowl, with a whisk, just mix until the Ingredients are blended – DO NOT OVER-MIX!  (Over-mixing Waffle, Pancake or Muffin Batter will make the product tough.
    • Stir in 1/4 cup Melted Butter.
    Gingerbread Waffle Batter

            Gingerbread Waffle Batter

     

    • Heat your Waffle Iron until the indicator light tells you the Iron is hot.  If necessary, lightly oil or spray the surface of the Iron.
    • Pour approximately 1/2 cup of Batter on each section of you Waffle Irons Grids (this will vary, depending on the size and shape of our Waffle Iron)

     

    Batter on Grids

                  Batter on Grids

    • Close and Bake until the steaming stops.  Keep the baked Waffles warm in a low oven until you are ready to serve them.
    Baked Waffles

                 Baked Waffles

    • Serve with Fruit Compote and or Maple Syrup and melted Butter.  The Waffles in the Feature Photo are served with crisply cooked bacon.
    • For the Fruit Compote,I melted about 2 Tbsps. of Butter along with Brown Sugar (2-4 Tbsps.).  I then added pitted and halved Cherries, Blackberries and fresh Pineapple pieces.  This will work with just about any fruit – Apples are great with Gingerbread as well as Bananas, Mango or Papaya.
    Making Fruit Compote

         Making Fruit Compote

     

    And this is how you use leftover Gingerbread to make Waffles!  As a convenience, I have also listed the ingredients below.

     

    2 CUPS Gingerbread Crumbs

    1 1/2 cups Flour

    1 tsp. Cinnamon

    1/2 tsp. ground Ginger

    1/2 tsp. Baking Soda

    3 Eggs

    1 1/2 cups Buttermilk

    1/4 cup melted Butter

     

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    Posted by Admin Test - 2016/01/15 at 2:47 PM

    Categories: Bread, Breakfast Ideas, Cooking for Kids, GINGERBREAD HOUSES, Holiday Meals, Main   Tags: , , , , , , , , , ,

    WHAT TO DO WITH THOSE EXCESS APPLES #2

     

     

     

     

     

     

     

     

     

     

     

    Apple Bread & Muffins:  Use the Apple Bread Recipe to make Muffins as well as Bread

     

    Apple Bread

    Apple Bread

     

     

    Baked Apple Muffins

    Baked Apple Muffins

     

    Pies:  Apple Pies can be made as a Double Crust Pie or as a French Apple Tart

     

    Apple Pie

    Apple Pie

     

     

    Apple Pie Slice with Chees

    Apple Pie Slice with Cheese

     

     

     

     

     

     

     

     

     

     

     

    Apple Sauce:  the Apple Sauce pictured is not a true Apple Sauce.  The Apples have been juliened, not pureed.  This gives more texture and flavor.  This version of Apple Sauce is good as a condiment with Ice Cream, Cereal or on top of cake.  To make the Sauce, peel and seed the Apples and then cut into Juiien strips.  If you have a food processor, use the 6 x 6 Julienne Blade to cut them.  Place Julienne Apples in a saucepan that is large enough to hold them along with Brown Sugar (minimum amount), some Water or Apple Juice and cook until the Apples give up their moisture and the resulting mixture is of the viscosity that you want.  If you do a large quantity pack into sterilized canning jars and seal with caps and rings.  Place in a kettle and cover with water to at least 1″ over the tops of the jars and bring to a boil.  Boil for 5 minutes.  Carefully remove from the pot and turn upside down on a clean dish towel.  Turning the jars upside down will insure that the lids will seal.  If you use a pot with a rack inside that can be lifted out, this will be the safest way to remove the jars from the hot water.  Let stand upside down until cool.  Turn right side up and tighten the lids.  Store in a cool dry place.  Apple Sauce is great with Pork, Poultry and Seafood dishes.

     

    Apple Sauce

    Apple Sauce

     

    Tarts:  An easy way to make delicious, beautiful tarts is to have on hand some Puff Pastry Sheets.  Peel and slice your Apples and then place on Puff Pastry that has been cut into a circle or square, whichever you prefer.  Place the prepared Puff Pastry on a baking sheet – if you have Silpat, use that or just put the pastry on the ungreased baking sheet.

    Layer the Apples on the Puff Pastry, being sure to leave about 1″ uncovered all the way around.

    Sprinkle a little Sugar and Cinnamon on top of the Apples.  Bake at 400 degrees for 20-25 minutes or until the edges have puffed up to form a rim and are a nice dark golden brown.

    Remove from the oven and brush the Apples with Jelly that has been heated to melt it down to make it brushable.

    Once the Jelly has set up, your tarts are ready to serve.

     

    Large Apple Tart

    9″ Apple Tart

     

     

    Apple Turnovers

    Apple Turnovers

    Apple Turnovers

     

     

    Use your Apples for eating, baking or cooking.  Have fun and enjoy!

     

     

     

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    Posted by Admin Test - 2015/10/08 at 10:20 PM

    Categories: Baking, Bread, Cooking for Kids, Family Fun, Food as Gifts, Fruit, Holiday Ideas, Main, Pastry   Tags: , , , ,

    APPLE VARIETIES – ‘NATIONAL APPLE MONTH’

     October is ‘National Apple Month and what better time to talk about, eat and use Apples in Desserts, Snacks and Meals.  Here is an Alphabetical list of some of the Apples available.  There are so many, it is almost impossible to be able to keep track of them all.  We all have our favorites but it may be fun to try a new one or two.  Keep on eye for some of the ones listed below.  There is at least one for every letter of the Alphabet except for the letter ‘X’.  If anyone knows of an Apple beginning with an ‘X’, please let me know.  At the end of this list are links to Apple Recipes in this Blog.

    • A      Ambrosia, Anna Apple
    • B      Beverly Hills, Burgundy
    • C      Crab Apples, Cameo, Captain Kidd, Candy Crisp
    • D      Delicious, Dawn, Davey, Dayton
    • E      Epicure
    • F      Fuji
    • G     Granny Smith, Gravenstein, Golden Delicious, Gala
    • H     Hayes, Hampshire, Hawaii
    • I       Irish Peach, Idared
    • J      jonathan, Jonagold, Jester, John, Jonadel
    • K     Kary, Kent, Katya, Keepsake
    • L      Lady, Liberty, Limelight
    • M     McIntosh, Maiden’s Blush, Macon
    • N     Nectar, Niagra, Norfolk
    • O     Oliver, Opal, Ontario
    • P     Pippin, Pink Lady, Pacific Rose, Pacific Beauty
    • Q     Quebec Bell, Queen Cox
    • R     Razor Russet, Red Delicious, Red Baron
    • S     Scarlet, Scarlet Surprise, Scarlet O’Hara
    • T     Taylor, Telstar, Tickled Pink
    • W    Winesap, Waltz, Wellington
    • X
    • Y    Yates, Yellow Transparent, York Imperial
    • Z    Zari, Zest
    •  

    APPLE BREAD – http://www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/

    APPLE COOKIES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/

    CARAMEL APPLES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/

     

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    Posted by sylveee - 2014/10/05 at 12:05 PM

    Categories: Baking, Bread, Breakfast Ideas, Cooking for Everyone, Dessert Ideas, Family Fun, Halloween, Main, National Food Days, Pastry   Tags: , , , , ,

    NATIONAL APPLE MONTH

    October is ‘National Apple Month’ so I decided to look up and see how many different kinds of Apples there are.  Wow, I did not expect to find the number I did – there are literally dozens and maybe hundreds – the only letter in the Alphabet that does not bear the name of an Apple is  ”X”.  There are numerous kinds of Apples for each and every letter, however most of us are familiar with only a small number of them.

     The most common Apples are the Red and Golden Delicious, Gala, Fuji, Pippins and Granny Smith.  The best for eating are the Delicious, of course and the Gala and Fuji.  The best for baking are Granny Smith and Pippins.  The last two are not terribly sweet and have a firm flesh which lends them well to baked goods such as pies and pastries.  For cooking and Applesauce the Winesap and Gravensteins are excellent.  

    My favorite use for Apples is to make Pie and of course, there is nothing as American as ‘Apple Pie’. I also love Apple Turnovers made with Puff Pastry.  Puff Pastry is a pain to make but you can purchase frozen Puff Pastry Sheets which work very well.  You can also use Pie Crust or even Yeast Dough for your Turnovers Shells.

    There are also many other ways in which we can use Apples and so I am going to explore some of them here and reference several really great recipes.  The first one is for Apple Bread – what a good way to use up those Apples from your tree or even the ones you bought.   You can even use Applesauce.  Try the referenced recipe. This recipe makes two to three loaves, depending on the size of the pans you use.  You can also make Muffins from the same recipe.  If there is too much for your family to consume at one time, these loaves freeze well or you can share them with your friends.  www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/

    Apple Pie can be made in various ways – there are French Apple Pies with a streusel topping and then there are the traditional ‘American’ type Apple Pies with both a bottom and a top crust.  The referenced recipe is for a French Apple Pie  which always easy to make because there is only a bottom crust and you don’t have to worry about getting the top crust to fit and look beautiful.  www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/

    Apple Turnovers are absolutely my favorite way to go!  You can eat them out of hand without utensils;  they are good for Breakfasts on the Go  or for snacks or Desserts.     You can use Puff Pastry or Pie Crust or any of your favorite pastry doughs.

    www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/apple-turnovers/

    Apple Brown Betty is an old fashioned dish which can also be used for dessert or for Breakfast.  There is no Pie Crust to worry about, just a cumbly topping.  It is fast and easy to make and is great with Vanilla Ice Cream or Whipped Cream on top.  www.sylveeeskitchen.com/recipes/deserts/apple-brown-betty/

    Caramel Apples are one of my favorite ways to eat Apples.  I love Apples and I love Caramel and nothing goes better together than Apples and Caramel.  And since Halloween is this Month what better treat than Caramel Apples to share with the kids.  This recipe is simple to make and the Apples are fun to eat.  The best Apples to use for Caramel Apples are Granny Smith or Golden Delicious.  Pippins are also good, but make sure that they are somewhat ripe or they will be to tart to eat, even with the Caramel.  www.sylveeeskitchen.com/recipes/halloween-recipes/caramel-apples/

    Remember, October is ‘National Apple Month’ and there is no better time to buy and eat Apples than now.  Even better is if you can pick your own, either from your own trees or nearby orchards.  Play around and experiment – Apples are a wondrous fruit and don’t forget ‘An Apple A Day Keeps the Doctor Away’.  Try a different Apple Recipe for the Month of October – ‘National Apple Month’.  And another reason for eating and using them now is that later on, the Apples you buy will all have been in cold storage which makes them mealy and less tasty.  So take advantage of ‘National Apple Month.  

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    Posted by sylveee - 2014/10/04 at 10:53 AM

    Categories: Baking, Baking Tidbits, Bread, Main, Pastry   Tags: , , , , , , , , , ,

    ZUCCHINI BREAD – BAKING DAY – CLEAN OUT THE REFRIGERATOR/FREEZER

    Shredded Carrots and Zucchini

     

     

     

     

     

     

     

     

     

     

     

    Today I wanted to get rid of some of the items in my refrigerator and freezer, so i decided to make a non-traditional Zucchini Bread, using Zucchini, Carrots, Chocolate Cookie Crumbs and chopped Macadamia Nuts and dried Pineapple.

     

    Since I ended up with 4 cups of shredded fruit/Vegetable (yes, Zucchini is a fruit) I doubled my normal recipe./zuchinni-muffins/  The ingredients that I used are:

    6 Eggs

    2 cups Brown Sugar*

    1 cup granulated Sugar

    1 cup Butter

    1/2 cup Vegetable Oil

    1 Tbsp. Vanilla

    4 cups shredded Zucchini and Carrots

    5 cups Flour

    1 cup finely chopped Chocolate Cookie Crumbs

    2 tsps. Baking Soda

    1/2 tsp. Baking Powder

    2 tsps. Salt

    2 tsps. ground Cinnamon

    1/2 tsp. ground Cloves

    *I never use the total amount of Sugar and Oil that the original recipe calls for.  Tastes just as good with less sugar and lasts just as long with less oil.
    For a  bread with more chocolate flavor you can substitute 1/2 cup flour with 1/2 cup baking Cocoa.
    Be sure and grease/spray your baking pans before getting started.  If you are making muffins, you can use paper liners instead of greasing the pan.
    It is best to measure the flour and mix it together with the other dry ingredients before you get started.  The oven should be preheating while you are making the batter.
    • Beat the Eggs with a paddle beater in your electric mixer or whisk by hand.
    • Add the Sugars and Vanilla;  beat in.
    • While still beating, slowly add the oil and then stir in the shredded fruit/vegetables.
    • Stir in the Flour mixture;  mix until well combined.
    • Finally stir in the chopped Nut/dried Pineapple mixture.

    Pour into the prepared pans (half full) and bake as directed above.

    The fruit used can be varied – almost any fruit will do in this recipe.

    When a toothpick inserted in the middle of the breads comes out clean, they are done.  However, I usually bake them about 5 minutes longer so that the tops are more brown and crispy.  If you are muffin top lover, then definitely bake them just a little bit longer than necessary.

    Zucchini Bread and Muffins

     

    As an added note, this recipe produces a relatively healthy product.  You have your vegies in the Zucchini and Carrots (Vitamin A here).  I used Red Carrots which seem to have much more pigment than the orange ones – this means more Vitamin A as the pigment is where the Vitamins are.  In the photo at the top of the page, the carrots look orange (dark orange!) but if you look closely you will see the red.  Most of the red is on the outside, but the orange is much darker than on regular orange carrots, thereby probably containing more Carotene (Vitamin A source)

    The recipe also contains Eggs, Macadamia Nuts and dried Pineapple.  The Butter and/ or  Oil are also essential products for a healthy body.  Whether you think it or not, oils are essential for survival!

    Try my version or create your own.  This is a very flexible recipe and you can do a lot with it.  By the way, I usually use Raisins (good source of Iron) but since I had the Pineapple and am trying to clean out my fridge and freezer, I used that.  You can use whatever you have on hand!  Enjoy!

     

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    Posted by sylveee - 2013/04/24 at 7:33 PM

    Categories: Baking, Baking Tidbits, Bread, National Food Days   Tags: , , , , , , , , ,

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