Autumn Apple Bread Food

AWESOME COUNTRY APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

AUTUMN APPLE PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees.
• Butter and flour three 9″ x 4″ loaf pans; or line with parchment paper so that edges overhang.
• Place pumpkin in large mixing bowl. Add eggs, honey, butter and milk until blended.
• Add cane sugar and beat well.
• In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger.
• Stir into the pumpkin mixture and beat well at medium speed for three to four minutes.
• Peel and dice the apples; stir into batter.
• Pour evenly into prepared loaf pans.
• Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean.
• Cool in pans 10 minutes.
• Loosen with sharp knife and invert pans onto baking sheet.
• Serve warm or cool and store. Freezes well.
• 3 Loaves.

AUTUMN APPLE LOAF

Steps:

• Preheat oven to 350 degrees.
• Mix flour, baking powder, salt and soda. (Nuts if desired).
• In a large bowl, beat butter, sugar and 1 egg until smooth.
• Add second egg and beat well.
• Stir in vanilla and a dash of cinnamon. (I add more than a dash).
• Stir in grated apple.
• Pour flour mixture into batter.
• Stir only until moistened.
• Scrape into greased loaf pan.
• I sprinkle lots of cinnamon sugar on the top.
• Bake 50-60 minutes or until inserted toothpick comes out clean.
• Let stand 10 minutes, then remove from pan.
• Place on rack to cool.

AUTUMN APPLE CAKE

Steps:

• In a bowl, cream shortening and sugar. Add egg and vanilla. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture. Stir in apples and nuts if desired. Spoon into a greased 8-in. square baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

APPLE AUTUMN SANDWICH

Steps:

• take your slices of bread and lay them out.
• put the 1 table spoon of miracle whip on each slice.
• put the 1 slice of cheese on one slice of bread.
• put the 1 cup shaved chicken breast on top of the cheese.
• then put on the sliced red onion.
• on top of that put the juliann sliced celery.
• then put on the sliced apples.
• now put the other slice on top of the apples.
• finally butter each side sparingly then put it into the toaster oven or under a broiler and let brown to a golden hue.

LIGHT AUTUMN APPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients and walnuts, if using, in a mix bowl.
• Add apples, egg white and oil.
• Stir well.
• This will be a very thick batter.
• Spray square baking pan (8 x 8 inch or 9 x 9) with nonstick spray.
• Pour batter into pan.
• Bake for 30-35 minutes.

AUTUMN APPLE BUCKLE

Steps:

• Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
• MAKE THE CRUMB TOPPING:.
• In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.
• Add the butter and process until the mixture resembles moist sand.
• Add the walnuts and pulse 3 times.
• Transfer the mixture to a bowl and press into large crumbs.
• MAKE THE BATTER:.
• In a medium bowl, whisk the flour with the baking powder, ginger and salt.
• In a large bowl, using a handheld electric mixer, beat the butter until creamy.
• Add the sugar and beat until light and fluffy, about 3 minutes.
• Beat in the honey.
• Add the lemon zest, vanilla and eggs and beat until smooth.
• Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.
• Fold in the apples.
• Scrape the batter into the prepared pan and smooth the top.
• Sprinkle with the crumb topping.
• Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
• Let cool for at least 1 hour before unhinging the springform and removing the ring.
• Cut the buckle into wedges and serve with sweetened whipped cream.
• MAKE AHEAD:.
• The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.