Dutch Apple Loaf Food

DUTCH APPLE BREAD

Steps:

• Preheat oven to 350.
• Grease a 9x5x3" loaf pan.
• In a mixing bowl, cream butter and sugar.
• Beat in eggs and vanilla.
• Combine flour, baking soda and salt, and stir into the creamed mixture alternately with the buttermilk.
• Fold in apple and nuts.
• Pour into prepared pan and sprinkle topping evenly over the bread.
• Bake for 55 to 60 minutes, or until knife inserted into bread comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack to cool completely.
• TOPPING:.
• Combine the flour, sugar, brown sugar and cinnamon well.
• Cut in butter until the mixture is crumbly.

EASY APPLE TEA LOAF CAKE

Steps:

• Preheat the oven to 150. Cream the butter with the sugar with an electric whisk for at least 2 mins
• Whisk in the 2 eggs
• Sieve the flour and cinnamon and ginger into the mixture and fold in. Add the chopped apple by folding in too
• Place in a greased or silicon loaf tin and bake for 40 mins. Put a skewer in the middle of cake to see if it comes out clean. If not cooked give it 5 mins longer
• After cooled for 10 mins place cake on a wire rack. When completely cooled drizzle melted chocolate on top if desired

DUTCH APPLE LOAF CAKE

Steps:

• In large bowl, combine apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.
• In large mixing bowl, cream butter and remaining sugar until light and fluffy.
• Add eggs, one at a time, beating well after each.
• Add vanilla.
• Combine flour and salt; gradually add to the creamed mixture and beat until smooth.
• Pour into a greased 9x5-inch loaf pan.
• Push apple slices vertically into batter, placing them close together.
• Bake at 325°F for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes in pan before removing to a wire rack.
• Serve warm.

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.

DUTCH APPLE CAKE

Steps:

• Sift flour with baking powder and salt.
• In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan.
• Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.

DUTCH LOAF - LUNCHEON MEAT RECIPE

Steps:

• Mix the ground meats thoroughly in a large bowl.
• Use your hands and poke holes with your fingers in preparation for the spices.
• Combine the spices in a small bowl.
• Pour the spice blend into the cold water.
• Mix until sugar and salts have completely dissolved.
• Work the spice mixture thoroughly into the mixed meats.
• Preheat the smoker to 225 degrees Fahrenheit.
• Add wood when ready.
• Fill the loaf pan with the meat mixture.
• Make sure to pack the mixture tightly.
• Smoke for 6 to 7 hours, replenishing wood every hour or two.
• The loaf's internal temperature should be 150 degrees Fahrenheit
• Allow the Dutch loaf to cool completely.
• Remove loaf from the pan and wrap tightly in plastic.
• Refrigerate overnight.
• Slice thinly when ready to serve.