First off, if you are into crazyquilting, embroidery or embellishments, I'm having a drawing on Getting To Crazy,my other blog, the link to which you will find over in the side bar.
Now back to the business at hand:
With the first hours of Autumn/Fall upon us today, I thought it would be fitting to post this recipe for Cheddar Apple Bread. I've noticed all the varieties of apples arriving in our markets in the past week or so and this looks like a great way of getting one of our fruit servings today. The picture was stuck into Mum's recipe book with her recipe, so I think this came from a magazine sometime in her 70+ years of cooking. I don't think she would have saved it if it wasn't good. If I have enough cheddar in the house, I will be making this today. Fire up the oven!
CHEDDAR APPLE BREAD
- 2-1/2 C. flour
- 3/4 C. sugar
- 2 t. baking powder
- 1/2 t. salt
- 1/2 t. cinnamon
Sift those drys! Then in your bowl, combine well:
- 2 eggs, beaten
- 3/4 C. milk
- 1/3 C. margarine, melted
Put those reserved drys into your egg mixture, combine and then add in:
- 2 C. shredded cheddar cheese
- 1-1/2 C. peeled & chopped apples
- 3/4 C. chopped nuts (optional)
Stir well and then spoon into a well-greased and floured 9" x 5" loaf pan. Bake at 350 for 65 to 70 minutes or until a toothpick inserted in center comes out clean. Let stand on rack for 5 min. and then remove from pan.
- Mum doesn't have the nuts marked as optional, but we don't do nuts at our house and I suppose many are like us. I don't think it will make a difference; if it does, I'll let you know. I may use 1/4 C. of ground nut "flour" for flavour but you wouldn't want to do that if you're allergic.
- I can't tell if she ever made this in the mini-pans, but I will probably do that, so later I can add how many little loaves it makes.
Yummmmm! Typing all that made me hungry!