Apple Bread with Cinnamon Swirl

 

Apple Bread with Cinnamon Swirl - 

Once Upon a Chef

Penny Kuckkahn made this for a wine get together on September 9th. It is incredibly moist with delicious cinnamon and apple flavors.

Penny doubles the apples. I made it just as the recipe suggested and it turned out great!

Link to recipe

Adapted from Erhardts Eat 

This lovely apple bread has a generous cinnamon swirl and crisp sugared top.

Servings: 12 slices

Prep Time: 30minutes minutes

Cook Time: 55minutes minutes

Total Time: 1hour hour 25minutes minutes

INGREDIENTS

• ½ cup light brown sugar packed
• 1½ teaspoons ground cinnamon
• 2 large eggs
• ½ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• ½ cup milk
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
• ½ teaspoon salt
• 1½ teaspoons baking powder
• 1 cup peeled cored, and finely diced tart baking apples, from 1 apple (preferably Granny Smith)

DIRECTIONS    

• Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray an 8½ x 4½-inch (22 x 11-cm) loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a parchment paper “sling” and spray lightly with nonstick cooking spray again.
• In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes.
• With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
• Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.
• Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
• Spoon about ⅔ of the batter into the prepared pan. Sprinkle about ⅔ of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
• Bake for about 50 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.

 

Mexican Street Corn Salad

Claire made this in August for our family taco event.  It was a BIG hit.

https://www.loveandlemons.com/mexican-street-corn-salad/

another variation Mexican Street Corn Risotto Recipe & Wine Pairing

Spinach and Tomato Quiche

 I cut this out of The Milwaukee Journal on May 1, 1994. It is one of my favorites. The section was called "The Sunday Cook" and the author us Grace Howaniec.

Ingredients

• 1 unbaked (9inch - diameter) pie shell, homemade or commercial refrigerated crust. I make my own and prebake it.
• 1 pound fresh spinach, stemmed. (one 10 oz. frozen, thawed, uncooked drained chopped spinach may be substituted. I use fresh.
• 4 green onions, chopped (1/2 cup)
• 1 clove garlic, minced (1 teaspoon)
• 2 T. butter or margarine
• 6 ounces Swiss cheese, shredded (1 1/2 cup)
• 3 large eggs, lightly beaten or 3/4 cup egg substitute
• 3/4 cup skim or low fat milk
• 1/2 t. salt
• 1 t. leaf basil, crumbled. I use fresh basil
• 1/2 celery salt
• 33 medium fresh plum or Roma, tomatoes, thinly sliced crosswise
• 1 T. dry bread crumbs
• 1 T. grated Parmesan cheese

Directions

Line ungreased pie plate with crust fluting the edges as desired. (I use a quiche dish. I also precook the crust at 425 degree F using pie weights. This makes the crust a little crispy.) NOTE: use a glass pie plate for crisper crust

Cook the spinach and drain well. (should make 1 cup. I often don't make this much.) Squeeze out excess water, chop fine.

In a 10 inch skillet, saute green onion and garlic in butter until golden brown, about 2 minutes. Add reserved spinach; cook over medium heat, stirring constantly until all excess moisture evaporates, remove from heat.

In large bowl, blend together spinach mixture, Swiss cheese (i often use other cheeses but Swiss is the best.) eggs, milk, salt, basil and celery salt; mixture will be dense. Pour into prepared pie shell. Arrange tomato slices around the outer edge with slices overlapping. Bake at 425 degree 15 minutes; lower temperature to 350 degrees and bake 10 minutes longer.

Meanwhile, in a cup, mix bread crumbs and Parmesan cheese, When quiche has cooked 25 minutes, open oven and sprinkle the crumb mixture over the tomato slices. Make 10 minutes more (a total of 35 minutes), or until the top is puffy and center quivers slightly when quiche is removed.

Makes 8 servings.

I like to serve this with blueberry muffins, though any muffin will do. along with fresh fruit.

Picture taken in 2024, 30 years later.

Basic Crustless Quiche & Garden Quiche

 Basic Crustless Quiche

This recipe is from “The Frugal Gourmet” by Jeff Smith @1984. Serves 8 - 10. I usually make half for Mike and I and a few guests. This is one of my favorites.

½ cup (¼ pound butter)

10 eggs

½ cup flour

1 teaspoon baking powder

¼ teaspoon salt

1 pound large curd cottage cheese

1 pound jack cheese, shredded (I use whatever cheese I have on hand and usually a combination of different cheeses.

DIRECTIONS

Melt butter. Whip the eggs until fluffy, and add the flour, baking powder, salt, cheese, melted butter, and half of the cheese. (At this point I add the ingredients from the Garden Quiche, Crustless recipe, see below.)

Place the mixture in a greased 9 by 13 inch baking dish. (When I half the recipe I use an 8 X 8 baking dish.)  Top with the remaining cheese, Make at 400° for 15 minutes. Then reduce temperature to 350° and continue to bake for 35 minutes to 40 minutes, or until the top is golden brown. 

Cool, and cut into squares for serving.

Garden Quiche, Crustless

Use whatever vegetables you have on hand. Add some oregano to give some Italian flavor.

2 yellow onions, peeled and chopped

Butter

8 green onions chopped or sliced leeks

Mushrooms (optional)

4 small zucchini, sliced

½ cup parsley, chopped

3 tomatoes, sliced very thin

DIRECTIONS

Sauté the yellow onions and mushrooms in butter. Add to the crustless quiche filling along with the green onions, zucchini and parsley. Top with the remaining jack cheese and then the tomato slices. Bake as per Crustless Quiche recipe.

Summer Cookout Menu - June 2024

 The Dailey family gathered at the cabin to spend time together with California relatives Judy and Danny Kaminski. We were joined by our amazing neighbor Tom Pecht and by Epsom tour golfer Kathleen Scavo and her caddie Dan.

Deviled eggs

Cantaloupe and Tomato Salad with Avocado A big fan favorite

Taco Salad I added my own corn relish and my own salsa as well as avocado.

Antipasto Salad

Potato Salad

Desserts:

• Strawberry Tango from Tom and Linda Pecht
• Pistachio Torte - simple to make but you need time for each layer to set. Well received.

The star of the show was the barbeque chicken.  Sadly I did not make notes on this. 

I am now trying to recreate.

This time I think I will make a Fresh Corn Salad

I will also test out this Grill BBQ Chicken recipe

And make this BBQ sauce recipe

Strawberry Tango

 Strawberry Tango

This recipes was shared by Tom and Linda Pecht. Tom made this for us at the Dailey cookout on June 20th 2024.

Cantaloupe and Tomato Salad with Avocado

Cantaloupe and Tomato Salad with Avocado 

This recipe is from "Vegetarian International Cuisine: An Essential Cookbook" by the chefs from the Wisconsin Cheeze Factory restaurant, @ 1997. I love this recipe book and use it all the time.

INGREDIENTS

• 1 to 2 cantaloupes (totally 5 1/2 pounds) peeled, seeded and cut into 1/2 inch bite-size pieces.
• 8 tomato tomatoes (2 pounds), cut into 1/2  inch bite-size pieces
• 2 - 3 avocados (1 1/2 pounds) peeled and cut into 1/2  inch bite-size chunks
• 3 Tablespoons thinly sliced scallions
• 1/4 cup fresh cilantro
• 1 recipe Lemon Vinaigrette (see below)

DIRECTIONS

Combine cantaloupe, tomatoes, avocados, scallions, cilantro and lemon vinaigrette in a large bowl. 

NOTE: I only used about 1/2 cup of the dressing.

Chill 2 hours before serving.

Lemon Vinaigrette

Can be used on pastas, grains, greens, vegetables and fruits.

INGREDIENTS

• Zest of 2 lemons (4 teaspoons)
• Juice 4 large lemons, (1 cup)
• 2 Tablespoons sherry
• 2 Tablespoons chopped fresh mint or fresh basil, packed (I like using mint)
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups virgin olive oil
• 4 Tablespoons sugar
• 1 teaspoon salt

DIRECTIONS

In a small bowl, combine lemon zest and juice, sherry, mint, cayenne, oil, sugar and salt; whisk to incorporate ingredients. Chill until ready to serve.