Apple quick bread recipes

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1. Apple Cinnamon Bread

Amount Measure Ingredient – Preparation Method

Small:

– 1/2 cup – water
– 2 1/2 tablespoons Apple juice concentrate
– 1/4 cup Applesauce
– 1/2 teaspoon Cinnamon
– 2 teaspoons Sugar – brown
– 1/4 teaspoon – salt
– 1 cup Flour – whole wheat
– 1 1/2 tablespoons Vital gluten – optional
– 1 cup Flour – bread
– 1 teaspoon Yeast

Medium:

– 3/4 cup – water
– 3 3/4 tablespoons Apple juice concentrate
– 1/3 cup Applesauce
– 3/4 teaspoon Cinnamon
– 1 tablespoon Sugar – brown
– 1/3 teaspoon – salt
– 1 1/2 cups Flour – whole wheat
– 2 tablespoons Vital gluten – optional
– 1 1/2 cups Flour – bread
– 1 1/2 teaspoons Yeast

Large:

– 1 cup – water
– 5 tablespoons Apple juice concentrate
– 1/2 cup Applesauce
– 1 teaspoon Cinnamon
– 1 1/3 tablespoons Sugar – brown
– 1/2 teaspoon – salt
– 2 cups Flour – whole wheat
– 3 tablespoons vital gluten
– 2 cups Flour – bread
– 2 teaspoons Yeast.

Definitely use the vital gluten as it rises much better. I use frozen apple juice concentrate. You could also add raisins or chopped apples, either fresh or dried, or even nuts might be nice.

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2. Apple Cranberry Nut Bread

Amount Measure Ingredient – Preparation Method

Ingredients:

– 8 ounces Bread Flour
– 8 ounces Whole Wheat Flour
– 1 1/2 teaspoons Salt
– 2 tablespoons Sugar – white or brown
– 1 teaspoon Cinnamon
– 1 teaspoon Nutmeg
– 2/3 cup Applesauce
– 1/2 cup Apple juice (or Orange Juice)
– 1/3 cup Dried cranberries
– 1 ounce Chopped walnuts
– 1 1/2 teaspoons Yeast

Directions:

– Add ingredients to baking pan in order given.
– Bake on basic/light mode (4 hour).
– Drop in cranberries which have been coated with the cinnamon and nutmeg after first knead.
– Add yeast to dispenser.

Created for Panasonic 65P. Adjust as needed for other machines.

Makes a nice loaf for holiday giving or serving.

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3. Apple Oatmeal Bread with Raisins

Amount Measure Ingredient – Preparation Method

For 1 1/2 Pound Loaf

– 1/2 cup Old-fashioned rolled oats
– 5/8 cup -Water — (for Welbilt add 2 Tb. more water)
– 1/2 cup unsweetened applesauce
– 2 3/4 cups Bread flour
– 1 1/2 teaspoons Salt
– 2 tablespoons Brown sugar
– 1 1/2 tablespoons Nonfat dry milk powder
– 1 1/2 tablespoons Butter or margarine
– 1/2 cup Raisins
– 2 teaspoons Ground cinnamon
– 2 teaspoons Red Star active dry yeast

Directions:

– Place all ingredients in bread pan. Select Light Crust setting, and press Start.
– After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Very moist and delicious bread!

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Hand decorated christmas cookies

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1. Butter Cookie Christmas Cutouts

Ingredients:

– 1 cup of butter
– 1 1/2 cups of sifted powdered sugar
– 1 egg
– 1 teaspoon of vanilla
– 2 1/2 cups of sifted flour
– 1 teaspoon of cream of tartar
– 1 teaspoon of baking soda
– 1/4 teaspoon of salt

Directions:

– Cream butter, add sugar gradually and cream until fluffy.
– Add unbeaten egg and vanilla; beat well.
– Sift together dry ingredients; blend into cream mixture.
– Chill dough about an hour.
– Roll on well floured pastry board to 1/4 inch thickness.
– Cut with floured cutter.
– Bake on an unbuttered cookie sheet for 6 minutes at 325 degrees.

Yield:  6 dozen cookies.

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2. Peanut Butter Bars

Ingredients:

– 1/2 cup of butter or margarine
– 1/2 cup of firmly packed brown sugar
– 1/2 cup of sugar
– 1 large egg
– 1 teaspoon of vanilla
– 1/3 cup of crunchy style peanut butter
– 1 cup of unbleached flour; sifted
– 1/2 teaspoon of Baking Soda
– 1/4 teaspoon of salt
– 1 cup of quick cooking oats
– 1 cup of semi-sweet chocolate chips

Directions:

– Cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
– Beat in the egg and vanilla.
– Blend in the peanut butter.
– Sift the flour, baking soda and salt together.
– Stir the dry ingredients into the creamed mixture, blending well.
– Stir in the oats.
– Spread the mixture in a greased 13 X 9 X 2-inch baking pan.
– Sprinkle with the chocolate chips.
– Bake in a 350 degree F. oven for 25 minutes or until done.
– Cool in the pan on a rack. While still warm drizzle with the vanilla glaze.
– When cooled, cut into 48 (2 X 1 1/2-inch) bars.

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3. For The Vanilla Glaze

Ingredients:

– 1/4 cup of confectioners’ sugar
– 1/4 cup of peanut butter
– 2 tablespoons of butter or margarine
– 1/4 cup of hot milk
– 1/2 teaspoon of vanilla

Directions:

– Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.

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Cookies made from cake mix

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1. Apricot Cherry Bars

Ingredient – Preparation Method

– 1 package yellow cake mix
– 1/4 cup water
– 1/4 cup butter or margarine – softened
– 1/4 cup packed brown sugar
– 2 eggs
– 1 cup cut-up dried apricots
– 1/2 cup drained chopped maraschino cherries
– Powdered sugar

Directions:

– Heat oven to 375º.
– Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.
– Beat half of the cake mix (dry), the water, butter, brown sugar and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon.
– Stir in remaining cake mix, the apricots and cherries.
– Spread evenly in pan.
– Bake 20 to 25 minutes or until toothpick inserted in center comes out
clean.
– Cool completely. Sprinkle with powdered sugar.

Cut into 6 rows by 5 rows.

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2. Banana Cornmeal Cookies

Ingredient – Preparation Method

– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 1/2 cup butter or margarine – softened
– 1/2 cup mashed very ripe banana (1 medium)
– 1 egg
– 2 1/2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon

Directions:

– Heat oven to 375º.
– Grease cookie sheet. Beat brown sugar, 1/2 cup granulated sugar, the butter, banana and egg in large bowl with electric mixer on medium speed, or mix with spoon.
– Stir in flour, cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is too soft to shape, cover and refrigerate about 2 hours or until firm.)
– Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls.
– Place about 3 inches apart on cookie sheet.
– Flatten slightly in crisscross pattern with fork dipped into cinnamon-sugar mixture.
– Bake 10 to 12 minutes or until light brown.
– Immediately remove from cookie sheet to wire rack.

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3. Banana Ginger Jumbles

Ingredient – Preparation Method

– 1 cup packed brown sugar
– 1/2 cup butter or margarine – softened
– 1/2 cup shortening
– 1 tablespoon grated gingerroot OR 1 teaspoon ground ginger
– 2 eggs
– 1 cup mashed very ripe bananas (2 medium)
– 1/4 cup milk
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 3/4 teaspoon salt
– Powdered sugar, if desired

Directions:

– Heat oven to 375º. Beat brown sugar, butter, shortening, gingerroot and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
– Stir in bananas and milk. Stir in flour, baking powder and salt.
– Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
– Bake 9 to 11 minutes or until almost no indentation remains when touched in center.
– Remove from cookie sheet to wire rack.
– Sprinkle with powdered sugar while warm.

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4. Banana-Nut Bars

Ingredient – Preparation Method

– 1 cup sugar
– 1 cup mashed very ripe bananas (2 medium)
– 1/3 cup vegetable oil
– 2 eggs
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup chopped nuts
– Cream Cheese Frosting – (recipe follows)

Cream Cheese Frosting
– 1 (3 ounce) package cream cheese – softened
– 1/3 cup butter or margarine – softened
– 1 teaspoon vanilla
– 2 cups powdered sugar

Directions:

– Heat oven to 350º.
– Grease rectangular pan, 13 × 9 × 2 inches.
– Mix sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in nuts.
– Spread batter in pan.
– Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
– Cool completely.
– Frost with Cream Cheese Frosting.
– Cut into 6 row by 4 rows.
– Store covered in refrigerator.

Cream Cheese Frosting:

– Mix cream cheese, butter and vanilla in medium bowl.
– Gradually beat in powdered sugar with spoon until smooth and spreadable.

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How to make sugar cookies

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1. Almond Filled Crescents

Ingredient – Preparation Method

– 1 cup powdered sugar
– 1 cup whipping (heavy) cream
– 2 eggs
– 3 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 (7 ounce) package almond paste (7 or 8 ounces)
– 3/4 cup butter or margarine – softened
– Easy Glaze – (recipe follows)

Easy Glaze
– 1 cup powdered sugar
– 6 teaspoons milk (6 to 7 teaspoons)

Directions:

– Mix powdered sugar, whipping cream and eggs in large bowl with spoon.
– Stir in flour, baking powder and salt (dough will be stiff).
– Cover and refrigerate about 1 hour or until firm.

– Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter.
– Beat with electric mixer on low speed until blended.
– Beat on high speed until fluffy (tiny bits of almond paste will remain).

– Roll one fourth of dough at a time into 10-inch circle on lightly floured surface.
– Spread one fourth of almond paste mixture (about 1/2 cup) over circle.
– Cut into 12 wedges.
– Roll up wedges, beginning at rounded edge.
– Place on ungreased cookie sheet with points underneath.
– Repeat with remaining dough and almond paste mixture.
– Bake 14 to 16 minutes or until golden brown.
– Remove from cookie sheet to wire rack.
– Cool completely.

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2. Drizzle with Glaze

Easy Glaze:

Mix ingredients until smooth and thin enough to drizzle.

Animal Cookies

Ingredients:

Ingredient – Preparation Method

– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup butter or margarine – softened
– 1 teaspoon vanilla
– 1 egg
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon

Directions:

– Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
– Stir in remaining ingredients. (If dough is too soft to shape, cover and refrigerate about 2 hours or until
firm.)
– Shape dough by 2 tablespoonfuls into slightly flattened balls and ropes.
– Arrange on ungreased cookie sheet to form animals as desired.
– Use small pieces of dough for facial features if desired.
– Bake about 10 to 12 minutes or until edges are golden brown.
– Remove from cookie sheet to wire rack.

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3. Anise Biscotti

Ingredient – Preparation Method

– 1 cup sugar
– 1/2 cup butter or margarine – softened
– 2 teaspoons anise seed – ground
– 2 teaspoons grated lemon peel
– 2 eggs
– 3 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt

Directions:

– Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
– Stir in remaining ingredients.
– Divide dough in half.
– Shape each half into rectangle, 10 × 3 inches, on ungreased cookie sheet.
– Bake about 20 minutes or until toothpick inserted in center comes out clean.
– Cool on cookie sheet 15 minutes.
– Cut crosswise into 1/2-inch slices.
– Turn slices cut sides down on cookie sheet.

Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack.

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4. Applesauce-Granola Cookies

Ingredient – Preparation Method

– 1 cup packed brown sugar
– 1/2 cup shortening
– 1 teaspoon vanilla
– 1 egg
– 1/2 cup applesauce
– 2 cups all-purpose flour
– 2 cups granola
– 1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:

– Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
– Stir in applesauce.
– Stir in remaining ingredients.
– Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
– Bake 11 to 13 minutes or until almost no indentation remains when touched in center.
– Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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