Apple Pecan Praline Bread Food

PRALINE-TOPPED APPLE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack to cool completely., In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans; let stand until set.

APPLE PECAN PRALINE BREAD

Steps:

• Preheat oven to 350 degrees. Toast 1/2 cup of the pecans in a single layer in a shallow pan for 5-7 minutes.
• With an electric mixer beat together sour cream, sugars, eggs and vanilla.
• In a medium bowl, stir together flour, baking powder, soda, cinnamon and salt. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans.
• Spoon batter into a greased and floured 9×5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
• Bake for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cover loaf with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan for 10-15 minutes before turning onto wire rack to cool completely.
• To make caramel topping, bring butter and brown sugar to a boil in a heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely before serving. (about 1 hour).

PRALINE APPLE CAKE

Steps:

• Preheat the oven to 350°F Line the bottom of a 9" springform pan with parchment, and butter the pan.
• Cream the sugar and beat in the eggs, one at a time, and the vanilla.
• Sift the flour and baking powder into the butter and sugar.
• Beat them in to form a smooth batter.
• Scrape the batter into the prepared springform pan.
• Wet your hands and pat it evenly into the pan.
• Mix the cinnamon and sugar.
• Peel the apples and cut them into thin slices.
• Toss them in the cinnamon sugar and push them, on end, into the batter.
• At first they will seem to be sticking very far out of the batter, but the apples will make the level rise as you go.
• When all the apples are in- pack them in there- press them down slightly, so none stick out more than 1/2".
• Sprinkle any remaining cinnamon sugar over the top.
• Bake the cake for 45 minutes.
• Meanwhile, cream the remaining butter and sugar, and beat in the remaining egg.
• Spread this over the top of the cake and bake for 15 minutes more.

APPLE PECAN PRALINE PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare a 9" deep-dish pie plate.
• Set oven rack to lowest position.
• Prepare pie crust.
• Wrap in plastic wrap; refrigerate for at least 20 minutes.
• Roll out the pie dough into a 14" circle; fit into a 9" deep-dish pie pan; trim and flute the edge.
• Refrigerate the pie dough while preparing the pie ingredients.
• In a bowl, combine apples, pecans, cornstarch and cinnamon; spoon into the prepared pie shell.
• Cover completely with foil; bake for 45 minutes.
• Meanwhile, while pie is baking, stir together, eggs, sugar, cornsyrup, butter and vanilla until smooth.
• After baking for 45 mins, remove the foil from the baked pie.
• Slowly pour the sugar mixture over apples.
• Bake, uncovered for 55 mins, or until top is browned, and the filling is set.
• Cool on rack.
• Garnish with Pecan halves if desired.
• Serve with whipped cream or icecream.

APPLE PECAN BREAD PUDDING

Steps:

• Coat an 8 or 9-inch cake pan with nonstick spray. Place the bread cubes in the pan and toss in the pecans and apples.
• Blend the eggs, milk and sugar (optional) in a medium bowl. Add vanilla.
• Pour the mixture over the bread and let stand for about 20 minutes.
• Bake in a 350°F oven for about 45 minutes, until golden brown. Cut into squares to serve.
• Serve with warm maple syrup.

APPLE PECAN BREAD PUDDING

Steps:

• Preheat oven to 350.
• Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
• Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.
• Peel, core and thinly slice the apples.
• Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
• Blend in half and half or milk and then stir in bourbon or brandy.
• Lightly mix pecans with bread and apples.
• Pour egg mixture over bread. Drizzle with butter.
• Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
• Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

CINNAMON-APPLE-PECAN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
• Combine apples, 4 tablespoons butter, honey, 1 tablespoon cinnamon, and cinnamon stick in a saucepan over medium heat. Cover with a lid and cook, stirring frequently, about 10 minutes.
• While apples are simmering, sift flour, baking powder, and salt together in a bowl.
• Combine remaining 8 tablespoons butter, remaining 1 tablespoon cinnamon, and sugar in the bowl of a stand mixer. Beat together until light and fluffy. Add eggs one at a time; beat until fully incorporated. Add vanilla extract.
• Discard cinnamon stick and mash cooked apples. Add mashed apples and pecans to the batter. Use a rubber spatula to mix in flour mixture until just incorporated. Transfer batter to the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack.

APPLE PECAN BREAD PUDDING

Steps:

• Grease crock pot.
• Put in bread cubes and apples.
• Mix lightly.
• In large bowl, stir together sugar and spices.
• Add eggs and mix well.
• Blend in milk.
• Stir in liquor.
• Lightly mix pecans with bread and apples.
• Pour edd mixture over bread.
• Drizzle with butter.
• Cover and cook on low about 4-4 1/2 hours.
• Let stand, covered for about 15 minutes.
• Serve with vanilla ice cream and caramel sauce.