Apple Pie Bread

• Apple Pie Filling:

• 2 apples diced small

• 1/4 c. brown sugar

• 1/4 c. white Sugar

• 1 t. cinnamon

• 1/2 to 1 t. nutmeg

• 1 T. cornstarch
• 2 T. melted butter
• 
  

• Bread:

• 1 c. room temperature butter

• 1/4 c. sugar

• 1/4 c. brown sugar

• 2 eggs

• 1 T. vanilla

• 2 c. flour

• 1 t. baking soda

• 1 t. cinnamon

• 1/2 t. salt
• 
  

For Filling : Combine all ingredients except, butter and cornstarch, in a sauce pan. Bring to a boil then add butter and cornstarch, which have been combined, and stir until thick. Let cool.

Bread:

Cream butter and sugar together until fluffy. Scrape bowl at least twice. Add eggs one at a time and vanilla. Next add pie filling. Sift together all dry ingredients. Add to wet mixture and only mix until incorporated. Do not over-mix or bread will be tough. Spray a loaf pan very well.

Bake at 325 for 45-55 minutes. Try not to open the oven.

The apple pie filling makes a great pie also.

This recipe is from Lacie Berry.

Chicken Cordon Bleu

My son, Cory, made this for dinner one night.

Ingredients

• 4 chicken breasts skinless and boneless
• 4 thin slices Canadian bacon
• 4 slices provolone cheese
• 1 to 1 1/2 cup panko bread crumbs
• 1 tablespoon Italian seasoning
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove from the plastic and lay 1 slices of Canadian bacon and 1 slice of cheese over the top to cover the breast. Roll up tight like a jellyroll. Repeat with remaining chicken. Season the bread crumbs with garlic, salt, pepper and Italian seasoning. Mix in the melted butter. In a separate bowl, beat together the eggs. Dip each roll in egg mixture and then in the crumb mixture to evenly coat. Spray a baking pan with non stick spray. Place chicken on the pan and bake for 25 to 35 minutes until browned and cooked through.

Eggnog Bread

This is a delicious bread recipe from Lacey Berry. My son, Cory, made several loaves of it.

Eggnog Bread

* 2 Eggs slightly beaten

* 1 C Sugar

* 1 C. Eggnog

* 1/2 C. Unsalted Butter

* 2 t. Mexican Vanilla

* 2 C. All-Pupose flour

* 1 pkg Instant Vanilla pudding

* 2 t. Baking Powder

* ½ t. Salt

* 1/2 t. nutmeg

In a bowl mix Flour, Pudding, Baking Powder, Salt and whole Nutmeg together.

Have the butter and eggs at room temperature.

In another large bowl cream room temperature Sugar and Butter together. Add Eggs one at a time. Add Eggnog, and Vanilla. Once well
mixed add slowly, dry mixture just till the dough comes together.

Grease and flour, or spray with cooking spray, 2 medium loaf pans.
Bake at 325 50-60 min.
Let cool for 10 min in pan then remove and let it cool down completely on a cooling
rack. Wrap tight and store in the refrigerator.

This bread is great to give away. You can also glaze it.

For the Glaze just add some eggnog to powder sugar till you get the consistency you like.

You can add orange zest or cranberries to this as well.
Lacey Berry

White Bread

6 c. warm water

3 T. instant yeast

3/4 c. shortening

2 1/2 T. salt

1 1/2 c. sugar

3/4 c. powdered milk

15 or more cups white flour

Put water, yeast, shortening, salt and sugar in mixing bowl of Bosch. Add 8 cups of flour and put the powdered milk on top of the flour. Mix until smooth. Add 2 more cups of flour and mix well. Add 2 more cups of flour and mix. Add the other flour, 1 cup at a time, mixing well. When dough pulls away from the sides of the bowl, let mix for 5-10 minutes. Let rise, mix down and mold into loaves. Place them in greased bread pans. Let rise and bake at 350° for 25 to 30 minutes. Makes 6 or 7 loaves, depending on the size of the bread pans you use.

I doubled the recipe and it made 55 small loaves. I gave these small loaves to the children when I did The Little Red Hen at the Library story time.

Spooky Witch Fingers

This is a fun recipe from Allrecipes.

1 c. butter, softened

1 c. confectioners' sugar

1 egg

1 t. almond extract

1 t. vanilla extract

2 2/3 c. flour

1 t. baking powder

1 t. salt

whole almonds

red decorating gel

Combine the butter, sugar, egg, almond extract and vanilla extract in a bowl. Beat together with an electric mixer, gradually adding the flour, baking powder, and salt. Refrigerate for 20-30 minutes. Scoop 1 heaping teaspoon of dough at a time onto a piece of waxed paper. Roll the dough into a thin, finger-shaped cookie. Press 1 almond into one end of each cookie to give the appearance of a long fingernail. Shape the knuckles and cut wrinkle lines in each finger. Bake for 15-18 minutes in a 325° oven. After baking, remove each almond, squeeze a small amount of red gel into the cavity, and replace the almond to cause the gel to ooze out around the almond.

Candy Corn Cookies from Betty Crocker

1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix

1/3 c. butter, melted

1 egg

orange food coloring

yellow food coloring

Line 8 x 4-inch loaf pan with foil, extending paper over sides of pan. In a medium bowl, stir cookie mix, butter and egg until soft dough forms. divide dough into thirds. Color 1/3 orange and 1/3 yellow by kneading the color in until well mixed. Press yellow dough evenly into loaf pan. Press orange dough into loaf shape on waxed paper and transfer to pan on top of yellow dough. Press together gently. Press uncolored dough into loaf shape on waxed paper and transfer to pan on top of orange dough. Press together gently. Refrigerate dough for 1 1/2 to 2 hours, or until firm. Lift foil and remove dough from pan. Cut crosswise into 1/4 inch thick slices. Cut each slice into 5 or 6 triangles. Place 1 inch apart on ungreased cookie sheet and bake at 375° for 7-9 minutes or until cookies are set and edges very light golden brown. Cool completely.

Luca's Italian Sauce

1/2 c. virgin olive oil

2 c. minced onions

4 cloves minced garlic

5 (6 ounce) cans tomato paste

5 (6 ounce) cans water

5 (1 lb. 13 ounce) cans of crushed tomatoes

2 T. salt (optional)

1 t. pepper

1 t. sugar

1 fresh bay leaf

1 t. dry oregano

1 t. basil

1 t. thyme

1 (16 ounce) smoked, loop sausage

Slice and quarter sausage. Brown garlic and onions in oil. Add sausage and other ingredients. Bring to a soft boil, turn heat down and simmer 2-4 hours, stirring every few minutes. Makes about 7 quarts of sauce. Use for spaghetti, pizza or as a marinara sauce.