PENZEY'S APPLE BREAD
Steps:
- 1. Preheat oven to 350°. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size
- 2. In a large bowl, beat the eggs with an electric mixer until fluffy.
- 3. Add the oil and beat until combined.
- 4. Add the VANILLA EXTRACT, baking soda, salt and CINNAMON. Beat until thoroughly mixed
- 5. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick, almost like cookie dough.
- 6. Fold in the chopped apples, mixing by hand with a spoon so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans
- 7. To prepare the topping, combine flour, sugar and PENZEYS CINNAMON in a small bowl.
- 8. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands.
- 9. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven.
- 10. The loaf should feel fairly firm when touched in the middle; if not, bake an extra 5 minutes
- 11. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is at least mostly cool.
PENZEYS BANANA BREAD
Recipe from Penzeys Spices winter 2009 catalog. I haven't made this but I want it in my cookbook so I'm posting it.
Provided by Ann Marie F
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease a large 9x5 loaf pan and set aside.
- Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chips together in a large bowl and set aside.
- In a medium bowl, mix the mashed bananas, yogurt, eggs, butter and vanilla together.
- Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky.
- Spoon the batter into the loaf pan and smooth the surface with a spatula.
- Bake at 325°F until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes.
- Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.
PENZEY'S APPLE PANCAKES
Make and share this Penzey's Apple Pancakes recipe from Food.com.
Provided by WI Cheesehead
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Divide butter evenly between two 9-inch pie plates and put them in the oven to melt the butter. Coat the bottom and sides of plates.
- Use a 4 cup measuring cup for the mixing bowl, if available. Beat eggs, flour, milk and salt on medium speed of a mixer for 1 minute.
- Arrange 1/2 of the apple slices in each pan. Pour 1/2 of the egg mixture over the apple slices in each pan.
- Mix the cinnamon and sugar together and sprinkle over the batter in each pan.
- Bake until puffed and golden brown, 20-25 minutes. Serve immediately, while still puffy, with warm syrup.
Nutrition Facts : Calories 234.9, Fat 11.2, SaturatedFat 2.4, Cholesterol 141.6, Sodium 348.1, Carbohydrate 26.8, Fiber 1.6, Sugar 11.4, Protein 7.2
APPLE BREAD
Make and share this Apple Bread recipe from Food.com.
Provided by WI Cheesehead
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Lightly grease two 9x5" bread loaf pans and set aside.
- In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined.
- Add the vanilla, almond, baking soda, salt and 2 teaspoons cinnamon. Beat until thoroughly mixed.
- Next, add the 3 cups flour and 2 cups sugar on low just to blend. Turn the mixer to high and beat until mix is smooth. The batter will be very thick.
- Fold in the chopped apples, mixing by hand so the apples do not get too broken up.
- Divide the mix between two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.
- To prepare the topping, combine the 3/4 cup flour, 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl.
- Cut the butter into the mix with a fork (or your hands) until all ingredients are moist and crumbly.
- Sprinkle equal amounts of topping on each loaf.
- Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes.
- Remove from the oven and place on a cooling rack. Let cool 5 minutes before removing from the pans.
- It is easier to slice the bread if you can wait until it is cooled. Makes 2 loaves.
INCREDIBLY MOIST APPLE BREAD
I was first introduced to this wonderful Apple Bread from a co-worker more than 20 years ago! I just recently begged her to bring me the recipe so I could make it. She said she has kept it "posted" on her refrigerator for all of these years and still makes it all the time. I hope you enjoy it as much as I do.
Provided by PENNY
Categories Breads
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat over to 350 and grease and flour loaf pan.
- Cream together the 1 cup sugar, shortening, eggs and vanilla.
- Stir in flour, baking powder, baking soda and salt until smooth.
- Stir in apples and nuts and spread in pan.
- Mix the 1 tablespoon sugar and cinnamon; sprinkle evenly over batter.
- Bake until toothpick inserted in center comes out clean, about 50-60 minutes.
- Immediately remove from pan; cool bread completely before slicing.
- Store tightly covered. Makes 1 loaf.
- Note: Unbleached flour can be used in this recipe; if using self-rising flour, omit baking powder, baking soda and salt.
Nutrition Facts : Calories 333.5, Fat 15, SaturatedFat 3.4, Cholesterol 37.2, Sodium 339.5, Carbohydrate 45.8, Fiber 1.9, Sugar 24.3, Protein 5.1
AWESOME APPLE BREAD
This bread is so moist and flavorful that my kids even eat the ends, which for most quick breads I usually have to throw away. At Christmas, I make the mini loaves and give as gifts to my neighbors. The oil can be replaced with 1 cup of unsweetened applesauce. Still flavorful but not quite as moist. If possible, don't skip the walnuts, they really add to it.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 3h10m
Yield 2-3 loaves
Number Of Ingredients 10
Steps:
- Combine and set aside the oil, eggs, sugar, and vanilla.
- Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually.
- Add apples and nuts.
- Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours at 300 degrees.
- Cool 10 minutes in the pan.
- Sprinkle with sugar, if desired.
- Note: I bake it at 325 degrees for about 70 minutes.
Nutrition Facts : Calories 2634.1, Fat 118.3, SaturatedFat 16.8, Cholesterol 279, Sodium 1906.5, Carbohydrate 370.8, Fiber 10.3, Sugar 220.2, Protein 29.3
APPLE BREAD PUDDING
Categories Dairy Egg Fruit Dessert Bake Low Fat Vegetarian Back to School Currant Apple Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.
- Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.
- Preheat oven to 350°F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.
PENZEY'S APPLE CAKE
Make and share this Penzey's Apple Cake recipe from Food.com.
Provided by House
Categories Dessert
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Put beaten eggs in a 1 cup measuring cup and fill with water.
- In a roomy bowl, combinee flour and salt. Cut in shortening.
- Add the egg yolk/water mix and stir until incorporated. Set aside.
- In a seperate bowl, combine sugar, cinnamon, and nutmeg. Set aside.
- Preheat oven to 450 degrees.
- Divide the dough in half.
- Roll half out to fit a 16 1/2 by 12 1/2 cookie sheet.
- Sprinkle with half of the vanilla wafer crumbs.
- Spread half of the appple slices on top of the crumbs.
- Sprinkle the rest of the vanilla wafer crumbs on top of the first layer of apple slices.
- Top with the rest of the apple slices.
- Sprinkle cinnamon/sugar/nutmeg on top of second layer of apple slices.
- Roll out second half of dough large enough to cover bottom layer of dough and apple filling.
- Lightly moisten perimeter of bottom layer of dough and water.
- Place second layer of dough on top of bottom layer of dough and apples.
- Seal the two layers of dough and crimp.
- Make a few small slits in the top crust to le t steam escape.
- Bake at 450 for 20 minutes. The apples will be slightly firm.
- Combine the powdered sugar and water to make a glaze. Pour the glaze over the cake while the cake is still warm, but NOT hot.
Nutrition Facts : Calories 320, Fat 11.6, SaturatedFat 2.9, Cholesterol 17.5, Sodium 121.7, Carbohydrate 52.5, Fiber 2.1, Sugar 29, Protein 2.9
FROSTED APPLE SQUARES - PENZEY'S
Great apple dessert to feed a crowd. This recipe is from Sergio Marquez in Penzeys One, Volume 3, Issue 3.
Provided by bricookie55
Categories Dessert
Time 1h50m
Yield 16-20 serving(s)
Number Of Ingredients 18
Steps:
- For Apple Filling: In a saucepan, combine water, sugar, cornstarch/water mix, cinnamon, nutmeg, and salt. Stir in egg yolk and apples. Cook over medium heat, stirring constantly, until thick, about 5 minutes. Remove from heat and let cool.
- For Dough: In a large bowl, combine 1 1/4 cups of the flour, sugar, undissolved yeast, and salt, and set aside.
- In a medium saucepan, heat the water, milk, and butter until very warm (120 to 130 degrees). Gradually add to the flour mixture. Beat for 2 minutes at medium speed, scraping the bowl occasionally.
- Add the egg yolks and 1/2 cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
- Divide the dough in half; roll half of the dough on a lightly floured surface to fit the bottom of an ungreased 15x10 baking pan.
- Spread with the apple filling.
- Roll remaining dough large enough to cover the filling. Place over the apple filling. Seal the edges of the dough together.
- Snip the surface of the dough with scissors to let steam escape. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes.
- Bake at 375 degrees for 20 minutes or until evenly golden.
- Make Powdered Sugar Glaze: In a small bowl, combine the powdered sugar and enough milk to get a good drizzling consistency. Start with 2 tablespoons milk in 1/2 cup powdered sugar, and work up from there. Stir until smooth.
- Drizzle warm apple pastry with glaze. Let cool in pan. Cut into squares and serve.
Nutrition Facts : Calories 340.7, Fat 13.6, SaturatedFat 8.1, Cholesterol 91, Sodium 272.6, Carbohydrate 51.2, Fiber 1.7, Sugar 25.3, Protein 4.5
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