Cheese Apple Bread

With harvest in progress and fall here, one of the activities we often take part in is the visit to the apple orchard.  Because of that, I have been searching for some apple recipes to heighten the tastebuds.  In addition to the birthdays I mentioned with the berry cobbler, I have a friend who is a little bit more of an adventurous eater who had a birthday and I thought she would be appreciative of this cheese apple bread.  I found it when looking through the Cedar Rapids Women of the Moose Cookbook from 1979 and set it aside to save it for the apple season.  It looks delicious, doesn’t it?

Cheese Apple Bread.jpg

Cheese Apple Bread

2 c flour
1 tsp baking powder
1 tsp baking soda
2/3 c sugar
1 c grated apples
1/2 c grated cheese
1/2 c oil
2 eggs

Blend oil, sugar together.  Add eggs.  Mix well, add apples and cheese.  Mix flour, soda, and powder together and mix into mixture.  Put into a greased bread pan.  Bake at 325 degrees for 1 hour or until done.

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Cinnamon Bread

Over the last month, I’ve been pulling out cookbooks that are community cookbooks and not often looked at in my house.  One such cookbook is the Cedar Rapids Women of the Moose Cookbook 1979.  I was looking for some easy-to-pack/freeze/take along recipes for some snacks I was wanting to drop off at different places, and this recipe for cinnamon bread looked pretty intriguing to me.  In hindsight, I could have potentially swirled it more than I did, especially on the top, or loaded the middle up with 2/3 of the cinnamon-sugar mixture and kept only 1/3 for the top, but the taste was great.  I especially appreciated how the recipe wasn’t overly sweet but was delightful.

Cinnamon Bread

Cinnamon Bread

1 c sugar
2 c flour
1/2 c shortening
2 eggs
3 Tbsp cinnamon
1/2 c sugar
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 c buttermilk or sour milk

Mix cinnamon and sugar.  Put half of the batter in the bottom of a greased loaf pan.  Spread 1/2 of the cinnamon mixture over this.  Add the rest of the dough and spread the rest of the mixture over the top.  Take a knife and swirl the mix.  Bake at 350 degrees until browned and done.

Peanut Bread

A coworker of mine was moving away and starting graduate school.  I am so excited for her as she begins to enter the field and get a new degree.  I know the next couple years will be really challenging, but I also believe she will do amazing things over the course of the degree and moving forward.  We were at a wedding a few weeks ago and she mentioned she likes peanuts, and it reminded me of this recipe from the Cedar Rapids Women of the Moose Cookbook 1979.  I had never made a peanut-flavored quick bread, but this seemed like a great opportunity to try it out.  She was going to let me know if it wasn’t any good, so hopefully, she liked it and it brought some tastiness while she was packing boxes.

Peanut Bread.jpg

Peanut Bread

1 3/4 c flour
1/2 c sugar
2 1/2 tsp baking powder
1/2 c chopped peanuts
1/2 c creamy peanut butter
3/4 c milk
2 beaten eggs

In a mixing bowl, sift flour, sugar, baking powder, and 1/2 teaspoon of salt.  Cut in peanut butter until the mixture is crumbly.  Add milk and eggs, stirring until mixture is well-combined.  Stir in peanuts.  Turn batter into well-greased 9x5x3 loaf pan.  Bake at 350 degrees for 40 to 45 minutes.