It seems it is the season for warm baked loaves and apples. So we have another wonderful loaf to tempt you. The coarse crumbly topping adds a cozy look and it tastes very yummy too! This Apple Cinnamon Loaf is very simple to put together; it only requires a few bowls and spoons.
The Recipe for Apple Cinnamon Loaf:
3 ¼ cups flour
1 ½ tsp salt
1 ½ tsp baking soda
1 tsp baking powder
2 ½ tsp cinnamon
1 cup packed brown sugar
1 cup white sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 tbsp. milk
3 tbsp. sour cream
2 cups grated apples
1 tbsp. fresh squeezed lemon juice
2 tsp vanilla extract
1 cup chopped nuts (walnuts or pecans)
1/2 cup rolled oats
4 tbsp white sugar
2 tbsp. chopped pecans
1/2 tsp cinnamon
1 1/2 tbsp. melted butter
- Preheat the oven to 325 degrees F. Coat two loaf pans with nonstick cooking spray.
- Use two bowls- one for the dry ingredients and one for the liquids. (Consider the sugars part of the liquids.)
- Whisk together each bowl of ingredients separately and then add the dry ingredients to the liquids. Whisk it together to make a spicy batter laced with apple bits. Now go rinse that bowl that had the dry ingredients in it, shake it out and put it back in the cupboard.
- Mix together the topping ingredients in a small bowl.
- Pour the batter into the two prepared pans, sprinkle the tops with the oats mixture and place them in the oven.
- Bake the loaves for 1 hour and 10 minutes. The top should be nice and crispy and the middle should be baked through.
- Serve it warm with butter or at room temperature. These loaves freeze well.
If you didn’t already notice, this loaf is just an apple version of my Zucchini Loaf! Tricky, huh.
Yes, summer is coming to a close, but there are still some warm afternoons. Don’t get those pumpkin drinks going just yet!
This Lemonator has a good load of Vitamin C to prepare you for shorter days. It is fresh and fruity and you can make it all year round!
The Recipe for Strawberry Lemonator:
1 1/2 cups lemonade, homemade or purchased
1/2 of a lemon, juiced
1 cup fresh or frozen strawberries
1 cup pineapple sorbet
3 oz ice
1 lemon Vitamin C drink dissolved in 1/4 cup water
- Place all ingredients in a blender on low speed to start and then on high until the drink is smooth.
- Serve immediately for your end of summer boost.
Serves about 4
Making the most of the last couple of weeks of summer means taking more meals outside!
Dining outdoors with Fresh Barbecue Salmon on the menu is such a treat if it is done right.
Making BBQ Salmon that is full of flavor:
- Use fresh caught salmon that has not been frozen, to begin with.
- Don’t be afraid of seasoning! Salmon needs a lot to be full of flavor and moist.
- Place your salmon fillets on a double layer of heavy duty tin foil.
- For the seasoning I started with Old bay seasoning, then plenty of salt and pepper, some dill and then I used a vegetable peeler to slice some butter to layer over that. I patted some brown sugar on that and then added the lemon slices. Another sprinkle of dill over that and it was ready for the hot grill.
- I took it over there on a flat baking sheet and slid it onto the BBQ.
- I had the temperature set at about 375 to 400 degrees. Some of the butter and sugar melted off of the foil but that didn’t matter. The smoke caused by that just added to the flavors!
- For 4 fillets that were a total of 2 1/2 pounds, it took about 20 to 25 minutes to perfect “doneness”.
- I peeled the lemon off the fillets and squeezed them just a little over the fillets and then brought them to the dinner table. (As I slid them off the foil I made sure to leave the skin behind.)
- We had a hard time saving a fillet for my daughter! They were that yummy!
A shout out for the Red, White and Blue!
There is still time to put together a patriotic dessert for the Fourth. These Freedom Tarts have all the color and freshness you love!
How to put together the Freedom Tarts:
- Bake up 20 – 3 inch pastry shells that you can find in the freezer department at your grocery store.
- Use the Such Great Recipes Cookbook Recipe for the Creme on page 78. Make a double recipe to fill 20 tarts.
- Pipe the creme into the baked shells.
- Place some beautiful fresh berries on top of the creme in any way you like. Fresh berries will look beautiful no matter how you place them!
- Leave the tarts the way they are or mix up some packaged glaze to shine them up.
- Chill the Freedom Tarts until you are ready to serve them. They keep for about 3 days.