Tuesday, November 12, 2013

Apple Quick Bread

Developed November 12, 2013 from an online recipe.
1 c sour cream
1 c brown sugar
2 large eggs
2 t vanilla extract
2 c unbleached all-purpose flour
2 t baking powder
1/2 tsp baking soda
1/2 t salt
1-1/2 t ground cinnamon

1/4 t nutmeg
2 medium cooking apples, peeled, cored and finely chopped
1 c dry-roasted chopped walnuts, divided
Preheat the oven to 350 ºF (175 ºC). Beat together the sour cream, sugar, eggs and vanilla on low speed for 2 to 3 minutes, until well blended. Stop the mixer. Mix in the flour, leavening agents, salt and spices by hand. Continue to beat on low until well combined. Fold the apples and half the nuts into the batter, and move to the 9x5 greased loaf pan. Sprinkle the remainder of the nuts on top, and press them firmly into the batter. Bake about 65 minutes on the center oven rack, or until a toothpick inserted into the center comes out clean. Cool in the pan for 20 to 30 minutes and then remove the loaf to a wire rack to cool. Suggestion: Slice thinly, toast in toaster oven until crusty, and spread cream cheese on top. A treat!

Ingredient: Dry Roasted Nuts

Recorded November 12, 2013. Dry roasting tree nuts (walnuts, pecans, almonds, hazelnuts, pistachio, cashews) or peanuts benefits both their flavor and aroma, and may reduce their allergic potential.
1 c nuts (whole or pieces)
1 t vegetable oil (optional)
1/2 t salt (optional)
Preheat toaster oven to 375 ºF (190 ºC). Spread the nuts in a single layer in a heavy metal 8x8 inch baking pan. Mix in the oil and salt, if desired, for snack nuts. Roast for 4 to 6 minutes, until nuts are lightly colored and fragrant being careful not to overcook. Spread on a plate to cool. Use immediately or store tightly covered. Add to salads, cakes, cookies, stir fries, etc. Variation: Grind the nuts when cool in a food processor for easy addition to other dishes such as pancakes, soups, stews, toppings, or as a low-carbohydrate snack by the spoonful.