Applewalnutsourcreambread Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, milk, butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, combine apples and walnuts. Combine the sugar, flour and cinnamon; stir into apple mixture. Punch dough down. Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with apple mixture. Roll up jelly-roll style, starting with a long side. Cut in half. Pinch seams to seal and tuck ends under., Place loaves seam side down in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. With a sharp knife, make eight shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine glaze ingredients; drizzle over bread.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.
• Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.

Steps:

• Preheat the oven to 350°F In a small bowl, sift together flour, baking powder, baking soda, cardamom, and salt. Set aside.
• In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating until smooth.
• Fold dry ingredients and sour cream alternately into the creamed mixture until just combined. Don't over mix! The batter should be a little thick and lumpy. Fold in apple and walnuts and spread into a greased and floured 9x5x3-inch loaf pan and smooth out the top.
• Bake for 1 hour at 350°F or until a toothpick inserted in the center comes out clean. Let cool upright in the pan for 10 minutes, then turn out on a wire rack and cool. Wrap tightly in foil and store at room temperature overnight.
• Serve either plain or with cream cheese. Enjoy!
• Makes 1 loaf.

Steps:

• Preheat the oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil and set aside.
• Combine the flours, baking powder, flax meal, cinnamon, baking soda and salt in a mixing bowl, and stir with a fork or whisk until well combined. Add the maple syrup, sparkling water, vanilla and oil and stir well with a fork to combine.
• Grate the apples with a box grater or a food processor with a grater attachment blade. Add the apples and walnuts to the batter and stir to combine.
• Spoon the batter into the prepared skillet and spread evenly. Bake until the top is lightly browned, 20 to 30 minutes. Let cool 5 minutes, then slice into 8 wedges and serve.

Steps:

• Preheat the oven to 350 degrees F.
• In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries, making sure all the cranberries are submerged in the liquid. Set aside.
• In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder, and salt. Set aside.
• In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts, and drained cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.
• To serve, while still warm cut into squares or wedges and serve with ice cream.

Steps:

• In a large bowl, combine oil, applesauce, eggs, sugar and vanilla.
• In a separate bowl, combine flour, cinnamon and baking soda.
• Gradually add dry ingredients to oil mixture.
• Stir in apples and nuts.
• Pour into loaf pans, bake at 325F for 1 hour and 10 minutes, or until a knife inserted in the center of loaf comes out clean.
• Cool 10 minutes before removing from pan.

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.
• In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.
• For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
• In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
• To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
• Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Steps:

• Preheat oven to 350F degrees.
• Spread pie filling in bottom of ungreased 13x9 pan.
• Combine flour, baking soda& salt; sprinkle over pie filling.
• In a separate bowl, combine eggs, vanilla, oil& 1/2 cup of the walnuts; mix well.
• Pour over ingredients in pan; stir only until blended,& smooth batter evenly.
• Bake 40-50 minutes or until cake springs back when lightly touched in center.
• While cake is baking, combine topping ingredients in a sauce pan.
• Cook over medium heat, stirring constantly until mixture comes to a boil; remove from heat.
• When cake is done, remove from oven& immediately prick with a fork all over.
• Pour hot topping over hot cake, sprinkle with remaining walnuts.
• Serve warm.

Steps:

• Preheat the oven:
• Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
• Mise en place:
• Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
• TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
• Make the batter:
• Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
• Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
• Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
• Bake the cake:
• Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
• Cool the cake:
• Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
• Drizzle Caramel Sauce and Glaze over the cake after unmolding.

Steps:

• Preheat oven to 375°F.
• Grease and flour 9 inch cake pan.
• In a large bowl, beat butter until fluffy. Add sugar, then eggs and vanilla, beating after each addition.
• In another bowl, sift together salt, baking powder, and flour. Stir into butter mixture. Spread batter evenly in cake pan.
• Peel, core and thinly slice apples. Press slices into batter and top with walnuts and 2 tablespoons sugar.
• Bake 40-45 minutes, or until golden brown. Cool 10 minutes.

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In a large bowl, combine the four, baking soda, salt and nutmeg; gradually add to the egg mixture until well blended(batter will be stiff). Stir in apples and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For the sauce, in a small saucepan, combine the milk, sugar, flour and butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cut cake into squares; serve with warm sauce. Garnish with walnut halves if desired.

Steps:

• Preheat oven to 350°.
• Lightly grease 9 x 13 pan.
• Combine 1st 3 ingredients in medium bowl and mix until finely crumbled.
• Stir in nuts.
• Press 2 cups of mixture evenly into bottom of prepared pan.
• Add cinnamon, baking soda and salt to remaining mixture and blend well.
• Beat in egg, sour cream and vanilla.
• Gently stir in apples.
• Spoon evenly into pan.
• Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 35 to 40 minutes.
• Let cool completely in pan.
• Cut into squares and top with vanilla ice cream.

Steps:

• Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
• Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
• Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Generously butter a bundt pan and then flour (shaking out excess flour).
• In a bowl mix together flour, baking soda, baking powder and salt.
• In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
• Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
• To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
• Add in eggs and beat well.
• Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
• Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
• Add in the chopped apples; mix to combine.
• Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
• Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
• Bake for about 50 minutes, or until cake tests done.
• Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
• Place rack on top of the pan, then flip to invert onto rack.
• Cool completely.
• *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
• A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
• This method works quite well, but will produce a higher cake that might take a longer time to bake.

Steps:

• Whisk together first 6 ingredients. In a large bowl, combine vegetables, walnuts and raisins; toss with dressing. Fold in apples., Refrigerate, covered, until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• Combine the apples and the white sugar; set aside. In a large bowl, mix together the brown sugar, oil, eggs and vanilla. Stir in the apple mixture, then the flour mixture. Fold in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• In a large bowl, beat sugar and eggs. Add oil and vanilla; mix well. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well. Stir in apples and walnuts. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° until a toothpick comes out clean, 50-55 minutes. Cool on a wire rack., For frosting, beat cream cheese, butter and vanilla in a bowl. Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat 1/2 cup softened butter with 1/2 cup white sugar and sucralose sweetener in a bowl until creamy. Beat in eggs, applesauce, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, and allspice until smooth.
• Mix 2 cups flour, baking soda, and salt together in a separate bowl; stir into butter mixture, alternating with buttermilk until just combined. Fold in chopped and shredded apples and walnuts. Pour batter into the prepared loaf pan.
• Mix 1/3 cup flour, rolled oats, 2 tablespoons white sugar, brown sugar, and 1/2 teaspoon cinnamon together in a bowl; cut in 3 tablespoons cold butter until mixture is crumbly. Sprinkle topping over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 55 to 60 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.