Apple Bread

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
1 teaspoon vanilla extract
3 cups diced apples
1 cup chopped pecans (optional)

1. Preheat oven to 325*F. Grease two 9 x 5 x 3-inch loaf pans; set aside.
2. In medium bowl combine flour, cinnamon, baking soda and salt; set aside.
3. In mixing bowl beat the eggs, oil, sugar, and vanilla together, mixing well. Stir in flour mixture until just mixed. Fold in apples and pecans and spoon in to prepared loaf pans.
4. Bake for 1 hour and 15 minutes or until tested done when wooden pick inserted into center of loaf comes out clean. Cool 10 minutes in the pans before removing to cool on wire racks. Wrap tightly to store.

Makes to loaves.

Note: I make a powdered sugar glaze to go over the tops of the loaves. 1 cup of powdered sugar to about 1 tablespoon and a half of water. Drizzle over top of loaves while still hot and let bread cool completely.

Zucchini Bread

Ingredients

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Blueberry / Lemon Jam

5 cups blueberries

6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)

7 (8 oz.) Canning Jars with lids

Prepare jars and lids according to manufacturer’s instructions.

In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.

Whiskey Sauce

1/4 cup butter

1/2 cup sugar

1 beaten egg yolk

2 tablespoons water

1/4 cup bourbon

IN a small saucepan melt butter. Stir in the sugar, egg yolk, and water. Cook and constantly stir the mixtureover medium-low heat for 5 to 6 minutes or till sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding. (Cover and chill leftovers.)

Bread Pudding

4 beaten eggs

2 1/4 cups milk

1/2 cup sugar

1 tablespoon vanilla

1 teaspoon finely shredded orange peel (optional)

1/2 teaspoon ground cinnamon

4 cups dry French bread cubes or regular bread cubes

1/3 cup dried tart red cherries, dried cranberries or raisins

1 recipe Whiskey Sauce

1. In a bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture.

2. Bake in a 350 degree oven for 40 to 45 mnutes or till a knife inserted near the center comes out clean. Cool slightly. Serve warm with Whiskey Sauce. Makes 8 servings.

Orange Cake

3 large eggs 

1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange, minced
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

SYRUP:
1 orange
1 1/2 cups orange juice
1 1/2 cups sugar

Preheat an oven to 400 degrees F. Butter an 8-inch cake pan, then dust with sugar and flour.

Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.

Pour batter into prepared cake pan and bake for 1 hour. Remove cake from oven, let cool slightly on a rack, then invert and cool completely. Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.

In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.

Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

Hash Brown Casserole

2 lbs. frozen hash browns

½ cup melted butter

1 can cream chicken soup

1 pint sour cream

½ cup chopped onion

2 cups grated cheddar

1 teaspoon salt

¼ teaspoon pepper

2 cups crushed cornflakes

¼ cup butter

Defrost Hash browns

Combine next 7 ingredients and mix with has browns.

Put all in a 3 quart casserole.

Sauté cornflakes in butter and sprinkle on top.

Cover and Bake at 350 degrees for about 40 minutes.