1. In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13×9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2. In a small bowl, beat cream cheese and butter. Add confectioners’ sugar, beating until smooth. Spread over cake. Refrigerate leftovers.
This is very moist, I will make this again and I’ll replace the cup of oil with applesauce. I will also try walnuts instead of pecans, and I’ll sprinkle some on top (just because I have an abundance of walnuts). This is delicious and I think it will be even better when it is cold.
Jim thought these healthy muffins had flour in them – they are only eggs, banana, fruit of your choice… I would not tell your family they are eggs right away – wait and see if they notice.
So, I made these just now, the kitchen indeed smells like muffins! The recipe called for raspberries – I played with raspberries, blueberries and apples (used my spiralizer for the apple cause I was curious about that blade and apples). Now, you can combine these fruits in one muffin or each to their own. For my first time, I did each to their own. Next time, I’ll do combos. I halved the recipe – Smash 1 banana, whisk two eggs in with the banana; place fruit of your choice in greased muffin tin (I used coconut oil – the recipe called for butter) Add egg batter up to about 1/2 way in cup as they will expand.
TIP: I tasted one right out of the oven – definitely taste the egg so wait – I let them cool down because they will fall apart trying to get them out of the tin if you don’t let them cool down a bit – after about 15 minutes, I scooped them out with a spoon. I put them on dish and sprinkled lemon zest on blueberry and raspberry one, cinnamon on apple one, crushed walnuts on one of each and coconut flakes on one of each.
Wow! I’m impressed – they do indeed taste like muffins! My favorite was the blueberry and then the raspberry – we are not big on the seeds of raspberries so although the raspberry flavor is delicious, we will pass on that one next time – – and then the apple because it was bland – not a lot of flavor with the apple one so I’ll have to experiment with that.
These were easy and fun when you have a variety of fruit on hand – I’m thinking of experimenting with different fruits.
These were worth making and I will make them again and again. My kitchen actually smells like blueberry and raspberry muffins! The pictures show the process of creating these.
Very healthy – very filling – this was my lunch and I’m full from 4 of these – they are small because I did not want to have overflow being my first time and not knowing how high they would rise. – my other tip – I will use muffin liners next time to see if that makes clean up easier
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Combine flour and salt, gradually add to the creamed mixture and mix well. Divide dough into fourths. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out each piece of dough to 1/8-in. thickness. Cut with floured 2-in. round cookie cutters. Place 1 inch apart on ungreased baking sheets. Spoon 1/4 teaspoon jam in the center and spread to within 1/4 in. of edge of cookie. Shape into a bell by folding edges of dough to meet over filling. Bake at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to cook. Dust with confectioners’ sugar
p 177 TOH Cookies
This called for Strawberry jam- I had a variety of opened jars in the refrigerator so, I used Strawberry jam as well as pear/lime; peach; mango and apricot jams – I was curious so I tried Andes mints because I had a few and WOW – the mints are delicious in here! If you decide to do this – watch the mints carefully as those cookies bake faster than the others
I know they don’t look like bells – I believe I should have put the dough in the refrigerator for a bit to firm it up before shaping and baking.
This definitely screams fall with the first bite. The smells of the house are saying fall. This is a delicious, soft bar/bread.
22 minutes worked for me here in Indiana. To take these bars over the top in banana flavor, I added banana flavoring. This was very easy and quick to create this morning. The spices in this recipe definitely make this a fall treat.
This is delicious without the almond butter, but the Almond Butter adds a nice extra flavor to the bread.
Maraschino Cherry Almond Bread
1 jar (10 oz.) maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup slivered almonds
Almond Butter:
1/2 cup butter, softened
1 Tablespoon slivered almonds, finely chopped
1/2 teaspoon almond extract Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside.In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds.Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. In a small bowl, combine almond butter ingredients. Serve with bread.
Delicious – I would make this for gift giving. Here in Indiana, I had to bake it for 60 minutes. This recipe came from my Taste of Home Contest Winning 2010 Annual Recipes cookbook.
This is very moist. You want to pay attention to the line that mentions leaving this sitting overnight as it is so moist, it can fall apart when first out of the oven.
This is from the apple orchard cookbook . I’ve enjoyed baking many recipes from this little book.
The next picture shows how much liquid I had from the apricots – the recipe says to make this equal to 2/3 cup by adding milk
there is a reason the line that reads: Loaf is easier to slice if it stand overnight. It should say: Important to let this stand overnight before slicing
the next picture is the Apple Blueberry Bread which I shared mid January on here
Jim enjoyed this every day for breakfast. He said it is moist and delicious. I’ll check mark it to make again around Thanksgiving time.Taste of Home Fall 2015 Baking magazine
Wow! Yes,I will make again. Remember the apple blueberry bread I shared a week ago? From the same book came this recipe. This reminds me of those orange rolls you buy at the grocery store in a tube but not as sweet. The house smells like citrus. I poked holes in the cake so that the glaze would soak in more and the cake gulped away at the glaze. You want to definitely put the glaze on while the bars are hot because the glaze starts turning more solid quickly (like the ones from the grocery) I added a quarter tsp of orange zest oil which I bought from the King Arthur site and it works. I might add a quarter tsp of the oil to the bar batter next time. Not sure on that, due to this being perfect as is.
This recipe is from the book: Apple Lovers by Shirley Munson and Jo Nelson. The cookbook is dated 1999. This book is filled with recipes I am interested in creating and almost all the recipes are items we already have in our kitchen. This is a delicious bread and I will make it again.
This recipe is from the book: The American Country Inn and Bed & Breakfast Cookbook.
Dutch Apple Roll.
I made two logs from this, and froze them. A few days later, I pulled out one of the frozen logs, and they are very easy to slice. You can make these as thick as you like. I like to have desserts at the ready that slice and bake directly from the freezer. These are delicious. I like them just like they are, and Jim likes to add ice cream to his dish.
I recommend this recipe and will make this again.
Tip: while rolling – keep your palms around the dough as you pull the apples that are falling away in to the roll as you roll – Just tuck and roll – hurry and wrap this and put in the freezer. These are much easier to slice after being in the freezer over night. If you slice these as soon as you make them – they will become squished/distorted, which will cause the apples to fall out. I had to re-roll because of this and just freeze over night.
If you are going to freeze these – pour the syrup on right before putting in the oven – I did not freeze these with syrup on them.
I enjoy making recipes from old cookbooks. This recipe is a keeper. I will make it again.
delicious with ice cream
6 apples
***
2 cups all purpose flour
1 tsp salt
2 tsp baking powder
3/4 c shortening
1/2 c milk
Sugar
Cinnamon
***
2 cups sugar
2 cups water
1/4 tsp cinnamon
1/4 c butter
Prepare the apples by peeling, coring and chopping them. Set aside. Sift together the flour, salt, and baking powder. Cut in the shortening, add milk. Roll out on a floured board to 1/4-inch thickness. Sprinkle chopped apples over the dough. Add sprinkles of sugar and cinnamon. Roll up as a jelly roll, cut in slices, and arrange in a baking pan. (Roll of dough may be wrapped in foil and frozen, to be sliced and baked later.)
Make syrup by dissolving 2 cups of sugar in the water and boil in a saucepan. Add 1/4 tsp of cinnamon and butter and boil until slightly thicken.
Pour syrup over the apple roll slices and bake in a 375 oven for 25 to 45 minutes. Serve warm with whipping cream.
Papas Cutting Board 