Breads and Muffins

Autumn Apple Bread

1/4 cup shortening

2/3 cup sugar

2 eggs, well beaten

2 cups sifted all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups coarsely grated apples

1 Tbsp grated lemon peel

2/3 cup chopped walnuts

Cream shortening and sugar until light and fluffy; beat in eggs. Mix and sift flour, baking powder, baking soda and salt; add alternately with the grated apple to egg mixture. Stir in lemon peel and walnuts (batter will be stiff). Bake in 8” x 5” x 3” prepared loaf pan, at 350 degrees for 50 or 60 minutes. Do not slice until cold.

Apple Walnut Bread

1 1/2 cups sifted all purpose flour

1 1/2 cups crushed

2 tsp baking powder

ready-to-serve wheat cereal flakes

½ tsp baking soda

1 cup chopped walnuts

1 tsp salt

3/4 cup chopped apples

1 tsp cinnamon

1 egg, slightly beaten

1/4 tsp nutmeg

3/4 cup firmly packed brown sugar

1/8 tsp allspice

1 1/2 cups buttermilk

2 Tbsp vegetable oil

Mix and sift flour, baking powder, baking soda, salt and spices. Stir in cereal flakes, walnuts and apple. Combine egg, brown sugar, buttermilk and oil. Mix with dry ingredients just enough to moisten. DO NOT BEAT. Turn into well-greased 9” x 5” x 3” loaf pan. Bake at 350 degrees for 1 hour.

Autumn Muffins

1 egg

1/2 cup milk

1/4 cup oil

1 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 cup finely chopped, unpared tart apples (the peel adds bits of color)

Beat egg slightly with a fork. Stir in the milk and oil. Sift together dry ingredients and add. Add apples, stirring ONLY until flour is moistened. The batter should be lumpy. DO NOT overmix. Fill muffin cups 2/3 full. Bake 20 – 25 minutes in a pre-heated 400 degree oven or until tops are golden brown. Makes 12 medium muffins

Apple Nut Bread

2 1/2 cups all purpose flour

1/2 cup chopped nuts

1 cup quick or old fashioned oats

1 Tbsp baking powder, uncooked

1 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1 1/4 cups firmly packed brown sugar

3 eggs

2/3 cup vegetable oil

1 tsp vanilla

2 cups shredded apples (about 3 large apples)

Preheat oven to 325 degrees. Grease bottom and sides of a 9” x 5” loaf pan. In medium bowl, combine flour, oats, nuts, baking powder, cinnamon, salt and nutmeg. In a large bowl, combine sugar, eggs, oil and vanilla. Mix well until smooth. Stir in apples.

Add flour mixture, mixing just until dry ingredients are moistened.

Pour into prepared pan. Bake about 1 hour and 10 to 15 minutes, or until wooden pick inserted in center comes out clean.

Cool slightly before removing from pan. Cool completely before serving.