Apple Bread

This delicious bread almost seems more like coffee cake. It is baked with a streusel topping and after it cools, is topped with a cinnamon glaze. It's great with a warm glass of cider.

1/2 cup butter, melted
1 cup sugar
2 eggs
1/2 tsp. baking soda
2 cups flour (I use 1 cup whole wheat pastry flour and 1 cup all-purpose flour)
1/2 tsp. baking powder
2 heaping cups apple, chopped
1 tsp. vanilla
2 Tbsp. buttermilk

Beat butter, sugar and vanilla. Add eggs and beat. Add flour, soda, baking powder and milk. Fold in apples and pour into greased bread pan(s). I make two medium loaves.

Topping:
2 Tbsp. melted butter
2 Tbsp. flour
2 Tbsp. brown sugar
1 tsp. cinnamon

Mix and crumble over batter in pan. I sometimes double the topping recipe since I'm making two loaves and I like ALOT of this topping.

Bake at 350 for about 40 minutes. (until toothpick comes out clean)

Glaze:
2 Tbsp. melted butter
1/2 cup powdered sugar
1 Tbsp. water
1/2 tsp. cinnamon

Mix well and drizzle over cooled loaves.
I double the glaze recipe as well. It's going to drizzle right down the bread and settle in the bottom of the container in which you store your bread. I like to use the leftover glaze to spread on a slice of bread.

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Poppyseed Buns

This is my Mom's recipe and it has been a family favorite for many years. Not only is it easy but everyone enjoys it. This would be a great meal to teach your children to prepare. It's always fun to make an assembly line!


Poppyseed Buns
1/2 cup butter
1/2 cup mustard
1/4 tsp. onion salt
1 Tbsp. poppy seeds
8 hamburger buns
1 pound ham slices
favorite cheese slices

Mix softened butter, 1/4-1/2 cup mustard, onion salt (onion powder or minced onion works too) and poppy seeds into a nice smooth spread. Spread both halves of hamburger buns. Layer the ham on both sides of the buns as thick as you like it. Place a slice of cheese on one half of each bun, place the other half on top and wrap in aluminum foil. Bake in the oven at 350 for 20 minutes.


I like colby/jack cheese and Hormel Natural Choice deli ham

Spread the mustard mixture as thickly or thinly as you like.

I was able to stretch the spread to make 9 sandwiches.
You can reheat leftovers in the toaster oven.

Almond Paste Cookies

These are some very addicting family favorites. Dangerous to have around too often as you can't stop after just one. Thankfully, almond paste is expensive so that alone limits how often I make them.




Almond Paste Cookies
1 cup butter
1 egg
1 1/2 cups flour
1/4 teaspoon baking soda
1 cup sugar
1 cup almond paste
1/2 teaspoon baking powder
1/2 teaspoon almond extract

Cream butter and sugar then add almond paste. Mix well. Add remaining ingredients. Form into small balls and roll in sugar. Place on cookie sheet and bake at 325 until just slightly brown on edges (11 minutes on silpat, 7 minutes on dark cookie sheet.) Let cool on cookie sheet for a few minutes before removing. This dough can be refrigerated and kept for a couple of weeks if covered well. A few can be baked each day or whenever needed.
In an attempt to cut fat, I tried to use a half cup of applesauce to replace 1/2 cup of the butter. That did not work. The cookies were much too soft.
Makes about 40 cookies

turkey monte cristos

I'm not sure what magazine I cut this out of or what made me do it at the time but I'm so glad I did! Everyone loves these sandwiches and are happy to hear this as the answer to the question - "what's for dinner?" Think of them as Deluxe Grilled Cheese sandwiches.



turkey monte cristos
8 slices sourdough sandwich bread
8 teaspoons honey Dijon mustard
1/2 pound sliced smoked turkey
1/3 pound sliced Muenster cheese
12 leaves of arugula or basil
3 eggs
1 tablespoons milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
2 tablespoons butter

Place bread slices on a work surface and spread each with 2 teaspoons of the mustard (I'm more generous with the mustard.) Equally divide the turkey and cheese over each bread slice. I use oven roasted or honey roasted turkey. Other cheese will work as well. I sometimes use Colby-jack cheese. Top each with 3 pieces of arugula and the remaining bread slices. I also use whatever lettuce I have on hand, usually green leaf lettuce.
In a shallow dish, beat eggs, milk, cayenne and nutmeg.
Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon of butter; when foamy, dip sandwiches in the egg mixture and add to the skillet. Cook for about 3 to 4 minutes per side or until nicely browned.
Remove sandwiches from skillet; keep warm. Reduce heat to medium; repeat with remaining butter and sandwiches.
I have a large griddle and am able to cook them all at once. I don't usually use the butter. I just spray the griddle. YUM!!

Savory Sausage Chowder

This is one of my favorites on soup night. I got the recipe when I was in Apples of Gold I've replaced the pork sausage with ground sirloin and sausage seasoning. I always make crusty bread on soup night to dip in olive oil and seasoning. The bread starts out in the bread machine and comes out of the oven looking like it came fresh from the bakery!

1 pound fresh pork sausage (I use 1/2 pound ground sirloin with added seasoning)
1 medium onion, sliced and chopped
1 clove garlic, minced
3 cups chicken broth
1 cup thinly sliced carrots
2 cups cubed potatoes
2 teaspoons dried dill weed
2 cups sliced mushrooms (I usually omit or just add one small can)
2 cups frozen french style green beans
1/4 pound sliced pancetta or pepperoni (I don't usually add this much)
1 cup heavy cream (or light, 2%, whole milk - whatever you have)

Brown sausage (or ground sirloin) in large soup pot until lightly browned. If using ground sirloin, I would add the seasoning as it is browning:

Sausage Seasoning for 1/2 pound ground sirloin
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground coriander
1/2 teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon caraway seed

Add onion and saute until transparent, then add garlic and cook for another minute. Drain grease if necessary. Stir in broth, dill, carrots, potatoes and mushrooms. Cover and let simmer until vegetables are almost cooked, about 20 minutes. Add beans and pepperoni and cook at least another 10 minutes. Stir in cream (which will cool down the soup). Allow to heat up and then serve!

Hot Fudge Topping

This recipe is from my Grandma so it is delicious and brings back wonderful memories whenever I eat it. I particularly picture us together in Winnebago, Nebraska. Just so you know that it's not just my favorite because of the associations that go with it, this is my husband's favorite fudge topping as well.



2 squares unsweetened baking chocolate
1/4 cup butter
1 1/2 cup sugar
1 can evaporated milk

Melt chocolate and butter together. Add sugar and milk and boil for 5 minutes.
It is normal for their to be little flecks of chocolate in the topping. It can be stored in the refrigerator and it may separate, so you will need to stir it before pouring out what you need to heat.

Banana and Brown Rice Muffins

I got this recipe from my college roommate, Wendy.
I lost it for years and I recently found it! Yay!
I'm always looking for recipes to use bananas that get too ripe. This is also a great recipe for leftover cooked rice.
These are yummy and a fun alternative to banana bread.

I love to make mini muffins!




2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp ginger
1/2 tsp. cinnamon
1/4 tsp. vanilla
1/2 cup butter
1 cup brown sugar
2 eggs
3 very ripe bananas
1 1/2 cups cooked brown rice

Sift together flour, baking powder, baking soda, salt and spices. Set aside.
Cream butter with sugar, beat in eggs and mashed bananas and vanilla. Gradually blend in flour mixture. When mixed well, fold in cooked rice.
Fill greased muffin tins 1/2 full. Bake at 350 degrees for 35-40 minutes (18-20 for mini muffins)
Yields 12 muffins
Yields 55 mini muffins