Apple And Orange Loaves Food

APPLE ORANGE BREAD

Steps:

• In a blender or food processor, process apples, orange and raisins until finely chopped; set aside. , In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. , Pour into three greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

APPLE TURNOVERS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
• Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
• Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

SIMPLE BANANA-APPLE BREAD

Steps:

• Mix together flour, baking soda, salt, and sugar.
• Blend in eggs, oil, and milk.
• Stir in banana, apple, and nuts.
• Pour batter into greased loaf pan.
• Bake at 350 degrees for about 1 hour or until toothpick test comes out clean.

APPLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Mix together flour, baking powder, soda, salt and nuts.
• In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
• Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.

DUTCH APPLE LOAF

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5-in. loaf pan., For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

APPLE ORANGE BREAD

Steps:

• In blender or food processor, process apples, oranges and raisins until finely chopped, set aside.
• In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract.
• Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts.
• Pour into 3 greased 8" X 4" loaf pans. Bake at 350 degrees for 50-55 minutes, or until a wooden pick inserted near center comes out clean.
• Cool in pans for 10 minutes before removing to wire racks to cool completely.

CRANBERRY-APPLE MINI LOAVES

Steps:

• Grease four 4 1/2 x 2 1/2 x 1 1/2-inch individual loaf pans. In a small mixing bowl, stir together cranberry sauce, chopped nuts and orange peel. Set pans and cranberry mixture aside.
• In a medium mixing bowl, stir together flour, sugar, cinnamon, baking soda, salt, baking powder and allspice. Make a well in the center of the dry mixture.
• In another medium mixing bowl, combine the egg, shredded apple and cooking oil until well mixed. Add apple mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
• Pour HALF of the batter evenly into the prepared pans (use about 1/3 cup for each pan). Spoon about 2 tbl cranberry mixture on top of the batter in each pan. Top with remaining batter. Spoon the remaining cranberry mixture down the center of each loaf.
• Bake in a 350 degree oven for 35 to 40 minutes or until done. Cool on a wire rack for 10 minutes.
• Remove quick breads from pans. In a small mixing bowl, stir together powdered sugar and enough orange juice to make an icing of drizzling consistency. Drizzle over warm loaves.

THE BEST PUMPKIN BREAD WITH APPLES & ORANGES

Steps:

• Beat together first 4 ingredients until blended.
• Stir in the remaining ingredients until dry ingredients are just moistened.
• Do not overmix.
• Divide batter between 4 greased and lightly floured mini-loaf pans (6x3x2-inch), place pans on a cookie sheet and bake in a 325 F.
• oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.
• Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.
• When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts.
• Yields 4 mini-loaves.
• Or 2 (8x4-1-inch) loaf pans OR 1 (9x5-inch loaf pan).
• Adjust cooking time for larger loaves and bake at 350 F.
• until cake tester, inserted in center, comes out clean.

APPLE AND ORANGE LOAVES

Steps:

• Preheat oven to 350 degrees F or 180 degrees C.
• In a blender or food processor blend apples, oranges, orange juice, lemon juice, and cranberries .
• Combine all the dry ingredients in a large bowl and set aside.
• In a medium size bowl beat the margarine and sugar until light and fluffy, beat in eggs 1 at a time beating well (you could always add a teaspoon of rum extract or vanilla extract during this time).
• Add to the dried ingredients alternating with the fruit blend .
• Grease 3 (8*4 inch) loaf pans or 1 loaf pan line 1 muffin try and 1 mini muffin tray.
• Bake loaves for 50-55min muffins 25-30min and mini muffins 15-20min or until a toothpick inserted in the Center comes out clean.
• Allow 10min of cooling in the pan before placing on a wired rack for complete cooling.