Streusel Apple Pie Bread

Fall is falling and time for enjoying more apples in season!

This is a recipe from long ago and it missed getting into my cookbook. If I ever 'do' another, this will definitely make it in.

I found a similar recipe online recently and tweaked it a bit and this is what resulted.

It's wonderful - tastes as good as it looks.

I substituted one cup of wheat flour for the white, and used part xylitol.  

STREUSEL APPLE PIE BREAD

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 tsp. vanilla

1/4 c. sour milk

2 c. grated apples (about 4 or 5)

2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. salt
1/2 tsp. nutmeg (or homemade apple pie spice)

STREUSEL TOPPING

1/2 tsp. cinnamon
(or apple pie spice)

3 TB. flour

1/4 c. light brown sugar

2 TB. cold butter

1/2 c. chopped nuts

Preheat oven to 350 and spray a 9" X 5" bread pan with nonstick spray; set aside.

In large mixing bowl, cream together margarine, sugar and eggs.  Add vanilla, milk, and then apples; mix on low speed until smooth.

Add dry ingredients and mix on low just until blended. Pour the batter

into prepared loaf pan and spread evenly.

In small mixing bowl, combine first 3 streusel ingredients. Add small pieces of

butter and mix until blended.  (a pastry blender works well for this).

Add the nuts and stir. Sprinkle streusel over bread batter evenly.

Bake for 60 - 70 minutes (until toothpick inserted in center comes out clean).

Let stand for 10 minutes, then remove from pan and cool on wire rack.

If you want to freeze, wrap tightly in plastic wrap and then

place in freezer bag.  Don't forget to date it - use within 2 months.

Linked to Sharing Sundays
Country Pot Luck #3
         Ingredient Spotlight - Quick Breads
    Ingredient Spotlight - Apples
GBP Roundup - Apples

PEACH-BLUEBERRY CRISP - MMMMMMMMM!

I love blueberries - and they're so good for you. 


Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, magnesium. They are very high in fiber and low in saturated fat, cholesterol and sodium. But this is just the tip of the nutritional iceberg, for recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.


When a friend served me this dish, warm from the oven, topped with ice cream, I knew I had to have the recipe.  It's one among many delicious recipes in my new cookbook "Recipes & Recollections from The Better Baker".


What a delightful combination the peaches are with the blueberries.  Peaches are great for your skin too.

PEACH-BLUEBERRY CRISP

3 - 4 peaches, about 1-1/2#, peeled and

sliced into wedges

2 c. blueberries, cleaned

1 hp. TB. cornstarch

2 TB. lemon juice

1/3 c. sugar

2/3 c. all purpose flour

1/2 c. old-fashioned oats

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. light brown sugar

5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside.  In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly.   Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture.  Bake 45 minutes or until golden brown.  Serve warm with ice cream or whipped topping.

Yield: 6 - 7 servings

Linked to Comfy Cuisine

Meal Plan Monday

DO YOU 'DO' TRIFLES?

Here's an easy recipe that you can use any kind of cookie.  Try it, you'll like it...

I think trifles are a great way to use up what you already have...cookies, cake, doughnuts, milk, etc.

PEANUT BUTTER CHOCOLATE TRIFLE

I'd love for you to share your favorite trifle recipe with me...

email me at thebetterbaker@gmail.com

EVER NEED HELP TO 'FIX' A RECIPE GOOF?

I SURE HAVE!  MY FAMILY WOULD LOVE TO TELL YOU ABOUT THEIR FAVORITES OF MY 'OOPS' IN THE KITCHEN - THEY'RE MEMORABLE FOR SURE!

I THOUGHT THESE IDEAS SOUNDED REASONABLE AND  WORTH CONSIDERING....(click on link below)

AND WHO HASN'T EVER BURNED TOAST?????

credit: Clipart.com

10 WAYS TO HIDE COOKING GOOFS!

Leader Enterprise - August 2010

Can we even imagine it's time for school to begin again? Somehow, summer zips past us.

It's the time of year we are harvesting many vegetables from the garden. Even if you don't grow your own garden, take a trip to the farmer's market and support those that do.

I saw that The New York Times recently highlighted creative and fancy ways to solve common problems,using cucumbers.

Here are a few of those interesting ideas. Who knew this little veggie was packed full of so much goodness or could be so useful? When cucumbers are ready to be picked,they will be firm and the spikes will easily brush off.

1.Cucumbers contain most of the vitamins you need every day. Just one cucumber contains 5 forms of Vitamin B. They also have folic acid,Vitamin C, Calcium,Iron,potassium and zinc.

2.Consuming cukes help cool and calm the body,and they also help quench thirst.

3.Feeling tired in the afternoon?Put down the caffeinated soda and pick up a cucumber. They can provide a quick pick-me-up that can last for hours.

4.Just finished a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath. It will kill the bacteria in your mouth responsible for halitosis.

5. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean. Not only will it remove tarnish and bring back the shine, it won't leave streaks or harm your fingers, and your bathroom will smell fresh and clean.

This cucumber salad recipe is a favorite and one of 300 in my just-released cookbook.We enjoy eating it over fresh sliced tomatoes.

KANSAS CUCUMBER SALAD

1 cup mayonnaise or Miracle Whip
1/4 c. sugar
1/4 c. vinegar
1/2 tsp.dill weed, optional
1/2 tsp.salt, optional
4 c. cucumbers, peeled and thinly sliced
3 green onions, sliced

In medium bowl, combine mayo, sugar, vinegar, dill weed and salt. Add cucumbers and onions;toss. Cover and refrigerate at least 1 hour before serving.
Yield: 6 - 8 servings.(I always use Splenda instead of sugar and it's delicious.)

I couldn't wait to share this next recipe with you.It's new to me,and we were so delighted with the flavor.

CARAMELIZED VEGETABLE TRIO

2 lbs. small red potatoes, cut into 1-in. pieces
1 lb. fresh green beans, cut in half
1/2 tsp. salt
1/3 c. margarine or butter
2 lg. onions, chopped
1/4 c. balsamic or cider vinegar
1/4 c. packed brown sugar
1/4 tsp. salt

In Dutch oven, bring to boil 1" water. Add potatoes, green beans and 1/2 tsp. salt. Heat to boiling; reduce heat to medium. Cover and cook about 10 minutes or until veggies are tender; drain and set aside. While vegetables are cooking, melt margarine in 12-inch skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 tsp. salt. Pour onion mixture over potatoes and green beans; stir to coat. Sprinkle with pepper and serve.

This is another new recipe I've made recently.The frosting is awesome.What a great way to use up ever-abundant zucchini.

ZUCCHINI CUPCAKES

3 eggs
1-1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp. almond extract
2-1/2 c. all purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1-1/2 c. shredded zucchini

CARAMEL FROSTING:

1 c. packed brown sugar
1/2 c. butter
1/4 c. milk
1 tsp. vanilla extract
1-1/2 - 2 cups powdered sugar

Preheat oven to 350. In a medium mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and blend. Fill cupcake liners 3/4 full and bake 20-25 minutes or until toothpick in center comes out clean.
Frosting: combine brown sugar, butter and milk in a saucepan. Bring to boil over medium heat; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powedered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes.
Yield: 1-1/2 - 2 dozen.

Make a batch of healthy vegetable soup using the produce from your garden. Add chicken or beef broth, beans, and your family's favorite veggies. Simmer for an hour or more until veggies are cooked & tender. Freeze a few batches to enjoy this winter.

I would love to see you at one of my upcoming book signings!