i made some apple pie bread last night…very yummy!
here’s the recipe i used (from allrecipes.com–i LOVE that site!):
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons ground cinnamon
- 3 1/4 cups bread flour
- 1 1/2 teaspoons salt
- 3 tablespoons powdered buttermilk
- 1 1/4 cups apple pie filling–i use Cracker Barrel’s fried apples
- 1 1/2 tablespoons butter, softened
- 1/2 cup water
- Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.
well, i didn’t have powdered buttermilk, and we were out of regular milk…so i got a little “creative” and used a spoon or so of eagle brand milk. i included this as part of my liquid measurement, so i therefore didn’t use a full 1/2 cup of water. then i decided some oats would be yummy as an added extra, so i put in about 1/2 cup of those.
thankfully i decided to check on the bread before i went to sleep. it was in the first rise cycle, and when i looked at what was supposed to be a nice, sticky ball of dough, i instead saw clumps of apple in a huge mound of dry ingredients. oops! forgot that adding the oats would require additional liquid! nice. so i got busy and added probably another cup of water, tried mixing everything with a spoon but then gave up and plunged my hands in to mix. after it was sticky enough, i then sprinkled a little more cinnamon (Pampered Chef’s korintje cinnamon, of course!) on top for good measure. :)
this morning i went to pull out the pan, and boy did it look good! really chunky, delicious and gourmet-looking–why didn’t i take a picture?! :( i’ll just have to make some more so you can see what it looked like. and then i’ll have you ALL over for some apple pie bread–with honey butter, of course. :) i make honey butter by softening a stick of butter and adding 1 cup of honey and 1 cup of powdered sugar–it’s out of this world!! :)
No, I am not “Mammy,” and Elisabeth is not eating shortbread.
(You know when you look at a word for too long, and it starts to look like it’s spelled REALLY incorrectly? While trying to figure out the apostrophes, that just happened to me with “shortening.”)
But I have been making–and tasting–some. But only tasting! The shortbread was really for my Dad, as his birthday was yesterday, and shortbread is one of his all-time favourites. (My birthday tribute post to him will not be posted until next Monday…stay tuned to find out why.) :)
I wanted to share the recipe because making it was so simple, and the results are DELICIOUS! A big thanks to “cheryl otten” at allrecipes.com for this fabulous find.
- 1 1/2 cups all-purpose flour
- 1/3 cup white sugar–I used 1/2 cup, and I sprinkled some on top after baking
- 3/4 cup butter
- Preheat oven to 350 degrees F (180 degrees C).
- Blend all ingredients well. Dough will be stiff.
- Press into a 9 x 9 inch buttered dish. Prick top with a fork.
- Bake until pale golden brown on the edges. Cool and cut into squares.
My dish was actually an 11″ round dish, and it worked just fine. Also, all the reviews said to wait until the shortbread cools to cut it, but I cut mine into wedges with a pizza cutter while it was still warm. I made a second batch pressing the dough into three large heart-shaped stoneware molds…I had to go all out for my dear Dad!! :)
have you ever made your own maple syrup?
my dad made delicious pancakes so many saturday mornings throughout my childhood and youth, and my dear mom would always make the syrup to go with them. she would pour it steaming hot into this old, warped tupperware container (probably supposed to be for salad dressings or the like) with a little spout on the lid…boy, i couldn’t wait to get my hands on that! i always thought it was so neat that she MADE the syrup; as i got older, i of course was interested in learning how to do it, as well. who would’ve thought it was so easy? (but i still can’t manage to make it taste “just like mom’s.”)
Pour 1 c. BOILING water over 1 c. sugar and 1 c. (packed) brown sugar. Add 1 tsp (or so) of maple flavoring and stir until your arm almost falls off. :)
doug made breakfast for dinner the other night (at my request–my favourite!!), and after he whipped up some scrumptious cakes–including throwing in nutmeg, among other things!–i made some syrup to go with them. he has always said he doesn’t like the homemade syrup, but he did this time! i think it helped that after stirring (a LONG time), i put the bowl in the microwave for a few minutes…it really helped to dissolve the sugar a little more.
what about you? have you ever made your own maple syrup? :)