Apple Pecan Quick Bread

Apple Pecan Bread--Sweet, Rich, Dense--Yum!

Okay. This is seriously easy to make. But be forewarned--it needs to bake for an hour and then, when completely cool (which takes awhile because this is a dense sweet bread), wrapped tightly in plastic wrap for hours (such as all day, or overnight). So you can't expect to eat it anytime soon. (Although I've cheated and cut a slice while it's still warm. I sometimes can't help myself!) Still, it's worth the effort even if you wait.

Apple Pecan Bread

1/2 cup butter (1 stick), room temperature

1 cup sugar

2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups all-purpose flour
1 cup peeled, chopped apples
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan and set aside.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in the eggs, milk, and vanilla. Add flour and stir just until blended. Fold in apples and pecans. Pour into a prepared loaf pan and bake 1 hour. Remove bread from pan and cool on a rack. When completely cool, wrap the bread with plastic wrap and let stand overnight before slicing.

As I said before, I've been known to cheat and eat a slice warm. The problem, however, is that it doesn't slice as clean as it will after a good time wrapped. Also, I sometimes like it with a thin swipe of butter. This bread is filling, so go for thinner slices. Eaten with a cup of coffee or tea, this is the perfect midday treat. Makes a body happy!

As always, I pray that you and your loved ones are well. My family is healthy--which wasn't the case earlier this week. Upset tummies abounded, but everyone is feeling fine now--just in time for our first real spate of sunny and warm weather! In the Pacific Northwest, we tend to become giddy when the season turns. Everyone seems to be in good moods and the good cheer is infectious!

May the Lord richly bless you as you care for your families. It's a good work that we do.

Georgia

Mashed Potato Rolls--The Best!

I made Mashed Potato Dinner Rolls for Easter dinner and had several people ask for my recipe, so I thought I'd add it here. This recipe uses yeast, baking powder, and baking soda, and I think that's part of what makes them so soft. And the taste is out of this world. They reheat very well, too. I wrap the rolls in two thicknesses of aluminum foil and throw them in the oven for about 15 minutes or so. These also make great hamburger buns, and if you shape the dough into "logs," you will have tasty hotdog buns just as easily.

Mashed Potato Rolls

2 1/4 tsp. (1 package) active dry yeast
1/4 cup warm water (about 110 degrees)
1 3/4 cups warm milk
1/4 cup butter, softened to room temperature
1/4 cup oil
6 T. sugar
1 egg
1/2 cup mashed potatoes
1 1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
6 cups all-purpose flour
melted butter (optional)

In a large bowl, dissolve yeast in warm water. Add milk, butter, oil, sugar, egg, and mashed potatoes and mix well. Stir in salt, baking powder, baking soda, and half the flour. Mix either by hand or using a stand mixer, adding flour until a soft dough is formed.

Turn out onto a floured surface and knead for about 8 minutes or until the dough is smooth and elastic.

Place the dough in a large greased bowl and turn so the entire surface of the dough is greased. Cover with a clean towel and let rise until double, about 1 1/2 hours.

Punch down dough. Break off bits of dough and roll them in your hands to make balls a bit larger than a golf ball. You will get anywhere from about 32 to 45. Place balls 2 inches apart on greased baking sheets. Cover and let rise until double, about 45 minutes.

Bake in a preheated 375-degree oven for 15-18 minutes or until done and golden. Remove from the oven and if desired immediately brush or dip tops of rolls in melted butter. Set on racks to cool.

Note: If you don't have nay leftover mashed potatoes and you're in a hurry, you can used dehydrated mashed potatoes. Just mix according to the package directions and use in place of fresh mashed potatoes.

There you have it. I do hope you give them a try because they are delish!

I pray your Easter was a blessing to you. Love others well--what a gift you give when you shower those in your portion of the world with love! I think the Lord would approve.

Blessings to you and yours,
Georgia

Coffee and Sugar Skin Scrub

This is a wonderful exfoliating scrub that smells great (if you like the smell of coffee that is!) and softens and moisturizes your skin. I use this often--even on my face! I love the stuff. Even better? It is so simple to make and takes all of about 5 minutes. So here goes:

Coffee and Sugar Skin Scrub

Coffee and Sugar Skin Scrub

1/2 cup coconut oil (use cold-pressed oil made from ground coconut meat)
1 teaspoon honey
1 teaspoon vanilla
1 cup sugar
1 cup coffee grounds (unused!)

Gently heat the coconut oil just until liquefied. (It doesn't take much effort because coconut oil starts to liquefy at about 75 degrees.) You can heat the oil in a double boiler or the microwave. Pour the oil into a medium sized mixing bowl and immediately add the honey. Stir to mix and "melt" the honey. Let it sit until the oil has cooled. (The oil won't yet be solidified even though it has cooled, so check often.)

Once the oil and honey are cool, add the vanilla and stir to mix well. Next, add the sugar and mix thoroughly. Last, add the coffee grounds and mix thoroughly again.

I store my scrub in wide-mouth half-pint canning jars. (It takes three of them per batch.) I keep one jar in the shower to use and store the others in the refrigerator so the coconut oil doesn't liquefy during warm weather.

To use, simply scoop out a small amount and massage into your wet skin. Rinse.

That's it! So simple. Your skin will love you!

Blessings,
Georgia

Applesauce Nut Bread

Sometimes I'm in the mood for a soothing treat, but find that I either don't have the energy to involve myself in a lengthy process, or I'm busy and don't have much time. That's where quick breads really come in handy--they are quick and easy to prepare, and I can satisfy my desire without investing much time or effort. What's not to love about that?

The recipe I'm going to share with you today is called Applesauce Nut Bread. This bread isn't very sweet, so it's a good choice for breakfast, and actually complements scrambled eggs very well. It's tasty plain, or you can spread a bit of butter or apple butter on it (toasted or not) as well.

Close-up view

 

You can find this recipe--and others like it--in The Amish Baking Cookbook:

Applesauce Nut Bread

1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon 1/2 tsp. nutmeg
1 cup rolled oats
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup shortening
1/2 cup brown sugar
2 eggs
1 cup unsweetened applesauce
1/2 cup milk

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in the rolled oats, walnuts, and raisins.

In another bowl, cream together the shortening and brown sugar. Add the eggs and beat until light and fluffy. Blend in applesauce and milk.

Add creamed mixture to the dry ingredients and beat for 30 seconds. Although the batter will be lumpy, don't overbeat it. Pour batter into a large, greased loaf pan and bake at 350 degrees for 50-60 minutes. Let the bread cool a bit before attempting to slice it. It's even better the next day (if you've kept it covered with plastic wrap so it doesn't dry out).

Note: If you want a slightly sweeter bread you can add a bit more brown sugar to the batter (about another 1/8 cup) or sprinkle sugar or cinnamon sugar on top of the loaf before baking.

Next time I plan on sharing an even simpler quick bread recipe--Apple Pecan Bread. Be looking for it soon!

Blessings on your week.
Georgia

Chocolate Crinkle Cookies--A Good Old-Fashioned Treat

Last week I made a batch of Chocolate Crinkle Cookies to take to work. They were gone in a flash, and several people asked me for the recipe, which I thought somewhat odd because I figured everybody has a Chocolate Crinkle Cookie recipe. But apparently not.

I'll be sharing the recipe from my book The Amish Baking Cookbook--Plainly Delicious Recipes from Oven to Table.

So, for those of you who would like this recipe, or for those of you who have fond memories of your mother or grandmother making these tasty treats, I hereby offer to you...

Chocolate Crinkle Cookies

1/2 cup shortening
1 2/3 cups sugar
2 tsp. vanilla
2 eggs
2 squares unsweetened chocolate, melted (**See below for substitution)
2 cups all-purpose flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1/3 cup milk
powdered sugar

Thoroughly cream together shortening, sugar, and vanilla. Beat in eggs and then chocolate. Sift dry ingredients together and then add to creamed mixture alternately with milk, blending well after each addition. Chill dough for 2-3 hours.

Form into 1-inch balls. Roll in powdered sugar. Place 2 to 3 inches apart on greased cookie sheet or use a silicone baking mat (no need to grease these). Bake in a preheated 350 degree oven for about 15 minutes.

**If you don't have baking chocolate you can use 6 tablespoons cocoa powder and 2 tablespoons vegetable oil or melted butter or shortening instead.

These are delicious cookies--not too chocolatey, and the powdered sugar looks and tastes great. If you haven't made Chocolate Crinkle Cookies in a while, give them a whirl. Your family will thank you for it!

Have a great week!
Georgia

Amish Reader Guest Blog Post--Homemade Macaroni and Cheese--The best!

Here is a link to a gust blog post appearing today on AmishReader.com.

It's n easy, kid-friendly meal idea. And even better (to my frugal way of thinking, at least!) it's inexpensive. What's not to like?

http://www.amishreader.com/2015/03/12/the-truth-about-authentic-homemade-macaroni-and-cheese-recipe/

Give it a try. Your kids will thank you...and you'll be delighted as well. Comfort food at it's simple best.

Blessings to you and yours,
Georgia

Quick and Easy Sweet and Sour Chicken with a Bit of Kick

It's lunchtime. I'm starving. I'm writing about food. And I have half of a boneless, skinless chicken breast thawing. I don't want to take forever making lunch, but I want something that will satisfy.

What to do?

Oh, I'm glad you asked!

Here is what I did:

Sweet and Sour Chicken--Yum!

Sweet and Sour Chicken with a Bit of Kick

(Serves 2 easily, but double the recipe to serve 4-5)

1/2 boneless skinless chicken breast, cut into bite-sized pieces
2 T. olive oil
1 celery rib, diced
1/2 small onion, diced
1/2 bell pepper, diced (optional)
1/2 tsp. minced garlic
several good shakes of hot red pepper flakes, or to taste
1/2 cup honey
1/2 cup soy sauce
2 T. catsup
1/3 cup cold water
2 T. corn starch
cooked rice

Heat the olive oil and brown the chicken, celery, onion, and bell pepper if using. Reduce heat and add the garlic, hot red pepper, honey, soy sauce, and catsup. Cover and simmer on low while you cook the rice. A few minutes before serving, remove cover and increase heat a bit. Mix together the cold water and cornstarch and add to the chicken mixture, stirring constantly, until the mixture thickens and come to a light boil. Remove from heat and keep hot until ready to serve. Ladle it on top of the cooked rice.

I never keep water chestnuts around, but I'll bet it would be delicious to add some. For that matter, you can add anything that sounds good to you. Cook's choice!

Hope you give this a try. I think you and your family will enjoy it!

Blessings and happy eating,
Georgia