Apples, apples, apples, it's all about apples. YUM!
Last updated 11/22/2018 at 1:17am
Pumpkin, squash and winter cooking apples are plentiful in markets and stores right now. Fortunately, there is no end to the number and variety of recipes for preparing these fall fruits and vegetables. Awesome Country Apple Fritter Bread has been on my Pinterest “To Try” list for sometime. I recently made this to share at an afternoon meeting and the loaf quickly disappeared.
The recipe was posted by Kim Lange, and is very easy to prepare, working well with any variety of apple you have on hand. I made the recipe without nuts but adding chopped walnuts is an optional addition.
Awesome Country Apple Fritter Bread
1/3 cup light brown sugar
1 tsp ground cinnamon
2/3 cup granulated sugar
1/2 cup butter, softened
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup whole milk
2 cups peeled and chopped apple
2 Tbsp granulated sugar
1 tsp cinnamon
Old Fashioned Crème Glaze:
1/2 cup powdered sugar
1-3 Tbsp cream or whole milk
Preheat oven to 350 degrees. Line a 9 x 5 inch loaf pan with foil extending all the way up sides and ends. Spray foil with non-stick cooking spray, and set aside.
In a small bowl combine topping ingredients and set aside.
In a large mixing bowl, beat granulated sugar and butter together using and electric mixer until smooth and creamy. Beat in eggs, one at a time, until well blended. Blend in vanilla.
In a small bowl, combine flour and baking powder. Add to the creamed mixture and stir just until blended. Stir milk into batter until smooth.
In a medium bowl combine chopped apples with remaining sugar and cinnamon.
Pour half the batter into prepared pan. Top with half the apple mixture and sprinkle with half the topping mixture.
Repeat layers and gently press apples into batter. Bake 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Let stand for 15 minutes.
Meanwhile make glaze by stirring just enough cream into the powdered sugar for desired consistency. When bread has cooled 15 minutes, drizzle with glaze. Finish cooling in pan. Yield: 8-10 slices.
Note: almond milk may be substituted in this recipe. Optional, add 1/2 cup chopped walnuts to apple mixture.
Apple Relish is a recipe I got from Teresa Stone, daughter of the late Mildred Deife. Mildred introduce me to this wonder savory many years ago, and I always make a batch or two when apples are plentiful as it has many uses besides a condiment for meats. I last printed this recipe in 2008 but feel it is work sharing again for new readers of The Odessa Record.
8 pounds unpeeled apples, cored and chopped
1 pound raisins
3 1/2 pounds granulated sugar
2 whole oranges, chopped fine
1 pint cider vinegar
1 tsp ground cloves
2 tsp ground cinnamon
Place all ingredients in a large porcelain or stainless steel kettle. Place over medium heat, bring to a boil and boil gently for 30 minutes. (This will take awhile, don’t hurry the process, it is important to the quality of the end product.) Stir often.
Meanwhile heat 5 quart or 10 pint jars at 200 degrees in the oven. Have screw caps and fresh lids ready.
Ladle hot relish into heated jars. Wipe sealing surface clean with a damp paper towel. Place lids and rings then screw tight. Lids will seal as they cool. Optional: cool mixture and freeze in airtight containers. Thaw and warm to serve. Yield 9-10 pints.
Optional uses: add 2 Tbsp molasses and 1 Tbsp all-purpose flour to one quart relish and use for a light flavored mince type pie filling. Substitute measure for measure in recipes calling for chutney.
A popular recipe circulating on the internet lately is Cranberry Brie Bites. This sweet, savory appetizer is easy to prepare with refrigerator crescent roll dough and canned cranberry sauce. Keep the ingredients on hand for spur of the moment entertaining during the holidays.
Cranberry Brie Bites
1 tube (8 ounces) crescent roll dough
Small amount all-purpose flour
1 wheel (8 ounces) brie cheese
1/2 cup whole berry cranberry sauce
1/4 cup chopped pecans
6 sprigs of fresh rosemary cut into 1 inch pieces
Preheat oven to 375 degrees and grease a mini muffin tin pan with non-stick cooking spray. Set aside.
On a lightly floured surface roll out crescent dough and pinch seams together. Cut into 24 squares. Place a square in each muffin cup. Cut brie into small pieces and place inside dough. Top with a small spoon of cranberry sauce, sprinkle with pecans and a sprig of rosemary.
Bake until golden brown, about 15 minutes. Yield: 24 appetizers.
Note: the apple relish above substitutes nicely in this recipe.
Soup is an easy choice to have ready during busy holidays and workweeks. Pumpkin or squash makes a nice base for soup, giving a thicker texture without adding flour. Pumpkin, Barley and Sage Soup is a flavor combination in keeping with the season, and a nice change from chili for game day buffets as well.
Pumpkin, Barley and
8 ounces German, or Italian Sausage, diced and cooked
1 small onion, peeled and chopped
1 Tbsp snipped fresh sage
1 Tbsp vegetable oil
1 cup quick cooking barley or lentils
1 cube chicken bouillon
2 cups pumpkin or squash
In a large kettle, cook sausage with onion and sage in the vegetable oil 3 minutes or until onion is translucent. Add barley and 4 cups water and the bouillon cube. Bring mixture to a boil, reduce heat and simmer 15 minutes. Stir in pumpkin and heat through. Season with salt and pepper. Yield: 4 servings.
Note: this recipe may be doubled or tripled depending on the number of servings desired.
Share your favorite holiday and wintertime recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email email@example.com or drop them in the Welcome to My Kitchen mail tin in The Odessa record office. Pine needles, tree leaves and straw make ideal garden mulch. Spread in flower beds and garden plots to turn under come spring time.