My Wonderful World

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Thursday, October 22, 2015

Praline-Apple Bread

The Beautiful Zestar Apple!




I have had this recipe hanging around for many years and while
shopping this week, I saw a new apple, (to me anyway!) named
a Zestar Apple.   I had never heard of this apple but I find
it is great for baking and eating.   Nice, crispy and holds its shape.  


Zestar!® was introduced several years ago by University of Minnesota, and is now gaining a very good reputation with growers.  It is a very high quality, late summer, early fall season apple that ripens in the Paulared™ season.  It has very crisp, juicy, firm flesh with an excellent sweet-tart flavor.  It is probably one of the best apples in its season and will probably gain in popularity when it becomes better known at farmer's and roadside markets.  For an early apple it is reported to keep extraordinarily well--- for 6-8 weeks in ordinary storage.  The tree is slow to moderately vigorous, spreading and productive.  Hardiness is very good.  Availability is improving.


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Praline-Apple Bread


1 1/2 cups pecans; chopped, divided
8 oz sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups Self Rising Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Zestar Apples; core, un peel, chop
1/2 cup butter
1/2 cup light brown sugar

Preheat oven to 350°F.     Spray a  9 X 5 loaf pan with cooking spray;
line with parchment paper for easy removal.

Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or
until toasted and fragrant, stirring after 4 minutes.

Beat sour cream and next 3 ingredients at low speed with an electric mixer
2 minutes or until blended.

Stir together flour and next 3 ingredients. Add to sour cream mixture,
beating just until blended. Stir in apples and 1/2 cup toasted pecans.
Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with
remaining 1 cup chopped pecans; lightly press pecans into batter.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick
inserted into center comes out clean, shielding with aluminum foil after 50
minutes to prevent excessive browning. Cool in pan on a wire rack 10
minutes; remove from pan to wire rack.

Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over
medium heat, stirring constantly; boil 1 minute. Remove from heat, and
spoon over top of bread; let cool completely (about 1 hour).

Note:   Granny Smith apples will make a fine substitution if Zestar Apples
are not available.

Yield: 1 loaf


** Exported from Now You're Cooking! v5.93 **



What a great loaf...moist and delicious.   As with most quick breads,
it will taste even better the next day!  








Sunday, October 11, 2015

Apple Sour Cream Coffee Cake






This wonderful recipe turned out to be a marvelous cake recipe....and a great cup of coffee just added to the flavors.   As with most cake recipes, it is even better the next day.  Moist and very delicious.  

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Apple Sour Cream Coffee Cake



3 cups cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups apples; peeled, sliced
3/4 cup butter; room temp
1 1/4 cups sugar
1 ts vanilla
3  eggs; room temp
1/2 cup sour cream; room temp
3 teaspoon cinnamon
1/2 c pecans; rough chop
1 c confectioner’s sugar
1 ts milk; or more

Grease and flour a 9 inch square baking dish. Preheat oven to 325F.

Sift dry ingredients except sugar and cinnamon and set aside. Finely chop
half of the apples and leave other half thin sliced.

Cream butter and one cup sugar on medium speed until light and fluffy,
about 3 to 5 minutes.  Add vanilla.   Add eggs, one at a time, scraping
bottom and sides of bowl. Add chopped apples and sour cream. Stir in the
sifted dry ingredients.

Gently fold in the sliced apples just until they are coated. Pour into
prepared pan, spreading it into an even layer.  Batter will be thick.
Combine remaining sugar, cinnamon and pecans and sprinkle evenly over
batter.

Bake in preheated oven 55 to 65 minutes or until tester comes out clean and
edges shrink from sides of the pan.   Internal temp should be 210F. with
instant read thermometer.

Let cool in pan for ten minutes while making glaze.    Combine
confectioner's sugar with one teaspoon of milk.   Stir to dissolve and add
more milk if necessary.....very cautiously.   Drizzle over top and cool completely.

Yield: 9 servings


** Exported from Now You're Cooking! v5.93 **




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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017