Apple Fritter Bread

Makes one 9x5 inch loaf

Ingredients:

1/3 c. light brown sugar
2 tsp. cinnamon
2 apples (granny smith or other tart firm apple good for baking), diced
2/3 c. sugar + 2 Tbsp.
1/2 c. butter (softened)
2 large eggs
1 1/2 tsp. vanilla
1 1/2 c. flour
1 3/4 tsp. baking powder
1 tsp. kosher salt
1/2 c. milk plus 1 to 3 Tbsp.
1 c. powdered sugar


Preheat oven to 350 degrees F. Coat a 9x5 in. loaf pan with cooking spray. (you can also line the pan with parchment at this point to make removing the whole loaf from the pan easier after baking. If you do this, also spray the parchment paper with cooking spray. Spraying the pan before laying down the parchment will prevent the paper from sliding around as you fill the pan.)

Mix brown sugar and 1 tsp. cinnamon in a bowl and set aside. Toss apples with 2 Tbsp. granulated sugar and remaining tsp. cinnamon in another bowl and set aside.

Beat butter and remaining 2/3 c. granulated sugar together with mixer until light and fluffy (about 5 minutes). With the mixer on medium speed, add the eggs, 1 at a time and the vanilla.

Whisk flour, baking powder and salt together in another bowl, then add to creamed butter mixture and beat until blended. Mix in 1/2 c. milk until smooth.

Pour half of the batter into the prepared loaf pan; add half of the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture over the apple layer.

Pour the remaining batter over the apple layer and top with the remaining apples and then the remaining brown sugar/cinnamon mixture.

Lightly pat the apples into the batter. Swirl the brown sugar mixture through the batter with a butter knife.

Bake until done when tested with a toothpick - about an hour and 10 minutes. (If your bread is browning too fast, cover with aluminum foil during the last 15 minutes of baking time.)

Let loaf rest for 15 minutes, then remove from the pan. Place on a wire rack to cool completely before applying the glaze.

For the glaze: Mix powdered sugar with remaining 1 to 3 Tblsp. mil, thinning to desired consistancy. Drizzle the glaze over the bread.

healthy cookies?

Dear Kristin,

Yes, indeed we are very proud of you for passing all of your exams! It's been a very long road for you, and I don't blame you a bit for going the take-out route to help you through. But now that you are finished, and now that the holidays are over, it's time to settle down to some more healthy eating. So, you may ask, why am I posting a cookie recipe here? Well, I like to believe that these cookies are a somewhat healthier option - well, at least they are vegan friendly, and all of my vegan friends are healthy, so these must be healthy too, right? Sure - I'll just keep telling myself that as I scarf them down.

I guess these cookies seem healthier because they don't contain any butter or eggs, and they do contain good old fashioned oats. Whether they are healthier is probably debatable because they do contain a hefty amount of oil and sugar. They are also highly addictive, so you may end up eating three or four in one sitting - definitely not a healthy habit. These are loosely based on Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies - I just fiddled with the spices and used diced apples instead of raisins. While, like any cookie, they are wonderful with a tall cold one (milk, that is), they are really amazing with a nice cup of tea on a snowy afternoon, making you just feel warm & toasty all over.

appleumpkin cookies

2 c. flour
1 1/3 c. oats
2 1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
1 1/2 c. raw sugar
1 c. canned pumpkin
2/3 c. vegetable oil
2 Tbsp. maple syrup
2 tsp. vanilla extract
1 cup apple, small dice

Combine flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. In a larger bowl, combine the sugar, canned pumpkin, oil, syrup & vanilla. Whisk well to combine. Gradually stir the dry ingredients into the pumpkin mixture. Add the apples.

Drop by generous tablespoons onto parchment lined baking sheets, about 1" apart. Flatten each cookie slightly and sprinkle with additional raw sugar.

Bake in a 350 degree oven 17 to 20 minutes - they should be slightly firm to the touch. Cool slightly before transferring to racks.

simple suppers

Dear Kristin,

Sometimes simpler is better. Not that I have anything against - what did you call it - a cranberry gastrique? (In your cedar plank chicken recipe), but I'm more of an Ocean-Spray-gelled-cranberry-sauce-out-of-the-can kind of girl. Don't forget, I was raised on Chef Boyardee.

We had a really busy weekend, and were looking forward to something quick & easy for Sunday supper. Pork chops are always quick. They can be rather bland, though, so they really need a bit of "something" to liven them up - a mustard glaze, or in this case, a topping of caramelized onions and apples. I guess this is my version of the pork chops & applesauce my mom used to make. It may not be cosmo-culinary chic, but it sure tastes good going down!

pork chops with caramelized onions and apples

2 pork chops, about 3/4"-1 " thick (I used center-cut, but I'm sure loin cut would work just as well)
1 large red onion, sliced about 1/4" thick(if you really like onions, you can use more)
1 large or 2 small apples (use apples that are crisp and tart - I used Jonagold)
3 Tbsp.. butter
1/2 tsp. Kosher salt (plus more for seasoning meat)
1/4 tsp. freshly ground pepper (plus more for seasoning meat)
3 Tbsp. white wine (I used pinot grigio)
2 Tbsp.. fresh sage, minced
4 Tbsp.. extra virgin olive oil, divided

Melt butter in large, heavy skillet. Add onions and cook on medium for 10 minutes. Do not brown. Add apple slices, salt and pepper. Continue cooking over medium or medium low heat for another 20 minutes, or until onions are caramelized. Add wine and cook for three minutes more.

Meanwhile, rub chops on both sides with 2 Tbsp. olive oil. Season both sides with salt and pepper. Rub sage leaves into both sides of the meat.

When onion mixture is done, remove to serving platter and keep warm. Add 2 Tbsp. olive oil to the same pan and bring to medium heat. Place pork chops in pan, and cook about 4 minutes per side, being careful not to overcook. Top with onion mixture and serve.