Apple Bread

Looking for something to use your fall apple on... Try Apple bread, similar to zucchini bread.  It freezes as well.  I would suggest using a food processor to grate the apple but it can be done with a hand grater, just messier.

1 ½ C flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt¼ tsp baking powder
¼ tsp ground nutmeg
1 beaten egg
1 C sugar
1 ½ C finely shredded, peeled apple
¼ C cooking oil
½ C chopped walnuts or pecans, toasted

1. Grease the bottom and ½ in up sides of an 8x4x2 in loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
2. In another medium bowl combine egg, sugar, apple, and oil. Add apple mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy) fold in nuts. Spoon batter into prepared pan.
3. Bake in a 350 degree oven for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. (It tastes just as good if you eat it warm).

Make Ahead French Toast

I was looking for a breakfast recipe that I could make the night before that wasn't an egg bake.  I found this one at Allrecipes.com (http://allrecipes.com/Recipe/Make-Ahead-French-Toast/Detail.aspx).  It is a pretty simple recipe but don't let the bread soak to long in the egg mixture, it will be soggy.

Ingredients:
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices

Topping:

1/2 cup butter, melted

1 cup light brown sugar

2 tablespoons maple syrup

1 cup chopped pecans

Directions:In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.

The next morning: Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.

Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Peanut Butter Banana Bread

I found this in my cooking light magazine.  It is yummy.  My bread got a little too done when I left it in for the full 65 minutes.  I would check on it at 45 minutes and if it is getting too done cover it with tin foil while if finishes baking.  I plan on making another loaf and a batch of mini loaves to give as fall gifts.  If the bread isn't going to be eaten all in one day I would store the glaze in a air tight container and put it on the bread as you eat it.  You may also have to play with the ingredient amounts of the glaze until it is the right consistency.

INGREDIENTS:
BREAD
1 1/2  cups  mashed ripe banana
1/3  cup  plain fat-free yogurt
1/3  cup  creamy peanut butter
3  tablespoons  butter, melted
2  large eggs
1/2  cup  granulated sugar
1/2  cup  packed brown sugar
6.75  ounces  all-purpose flour (about 1 1/2 cups)
1/4  cup  ground flaxseed
3/4  teaspoon  baking soda
1/2  teaspoon  salt
1/2  teaspoon  ground cinnamon
1/8  teaspoon  ground allspice
2  tablespoons  chopped dry-roasted peanuts
Cooking spray
GLAZE:
1/3 cup powdered sugar
1 Tablespoon 1% lowfat milk
1 Tablespoon creamy peanut butter

DIRECTIONS:
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Yield:  16 slices

Bread Machine Garlic Bread

I substituted the parsley flakes for a combo of Italian seasoning and Oregano.  Use more Italian Seasoning than Oregano.  Oregano is a powerful spice.  I used two fresh cloves of garlic instead of garlic powder.

16 Servings

Prep: 5 min. Bake: 3-4 hours

Ingredients

• 1 cup warm water (70° to 80°)
• 1 tablespoon butter, melted
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 4-1/2 teaspoons dried parsley flakes
• 2 teaspoons garlic powder
• 3 cups bread flour
• 2 teaspoons active dry yeast

Directions

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf, 16 slices (about 1-1/2 pounds).
• http://www.tasteofhome.com/Recipes/Bread-Machine-Garlic-Bread

"Healthified" Zucchini Bread

I really like this recipes because it cuts a lot of calories out of the traditional zucchini bread and it tastes very similar to the traditional zucchini bread.  This is a super moist bread and is great for a quick breakfast.  It also freezes really well.  I make several batches and freeze this bread.  It is great if you need to bring a dish to pass.  Take it out of the freezer the night before and it is ready to go.  I also grate and freeze zucchini in the summer and then make this bread in the winter.

2 1/2 c. grated zucchini (2 med.)
1 c. unsweetened applesauce (replaces some of the oil)
1/2 c. canola oil (this is a healthy oil)
3/4 c. fat free egg product (egg beaters) or 3 eggs
2 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp baking powder
1/2 c. chopped walnuts or pecans (optional)

1. Heat over to 350 degree.  Spray the bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended.  Stir in all remaining ingredients except walnuts until well blended.  Stir in walnuts.  Spoon batter evenly into pans.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Loosen sides of loaves from pans; remove from pans to cooling racks.  Cool completely, about 1 hr.

Beer Bread

The credit for this one goes to my sister.  She found this recipe and shared it with the family.  It is the easiest bread to make and great for a last minute appetizer with dip.  It tastes very similar to Pampered Chefs or Tastefully Simples beer bread mixes and much cheaper.

3 Cups Self Rising Flour
1/2 Cup Sugar
1 can of beer


Mix together, put in a greased loaf pan. Bake at 350 for 45 minutes.
Enjoy!