Apple Cinnamon Loaf

What to do on a snowy day in TN but some good ole Kitchen Therapy! And I would pretty much bet everyone has these ingredients in their pantry/fridge. This is so easy and so delicious......and while it's baking it makes your house smell yummy as well. And I used a paper plate instead of one of my pretty plates for a change.

APPLE CINNAMON LOAF

Makes 10 Slices

1/3 cup brown sugar, packed but not 'jammed'

2 tsp ground cinnamon
2/3 cup sugar
½ cup (1 stick) light butter, softened
2 eggs (or ½ cup fat-free egg substitute)
1 ½ tsp vanilla extract
1 ½ cups all-purpose flour
1 ¾ tsp baking powder
½ cup fat-free or reduced fat milk
1 apple (cored, peeled & chopped)

Preheat oven to 350°. Spray a 9x5” loaf pan; set aside.

In a small bowl, mix together the brown sugar and cinnamon; set aside.

In a large mixing bowl, beat the sugar and butter together until smooth and creamy. Beat in eggs, 1 at a time and then add the vanilla extract.

In a medium bowl, combine the flour and baking powder. 'Pour' into the butter mixture and combine. Mix the milk into the batter until smooth.

 

Pour half of the batter into the loaf pan. Top with half of the chopped apples and half of the brown sugar/cinnamon mixture; gently press down into the batter. Top with the remaining batter and then the rest of the apples and brown sugar/cinnamon mixture. Using a knife or your finger or the handle of a fork, swirl the brown sugar/cinnamon mixture through the apples.

Bake for 50 – 60 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean. Let cool 10 minutes in the pan and then turn out onto a wire rack to cool completely.

Enjoy!

Loving Life!

Jan

Sweet Potato Bread

Ok kids.....no more P+ values from me. And once I'm done with this bag of Splenda granulated I have, I'm going to real sugar. Time for less chemicals in my system!  If you follow WW, you know what substitutions to make and probably have access to the Recipe Builder and can figure out the P+ on it. That being said.....this is such a wonderful recipe. I haven't baked any 'junk food' in a while since I've discovered Artisan bread. I have some already-cooked sweet potatoes in containers in the freezer that I got over the summer from my friendly local Veggie Lady and saw this recipe....tweaked it just a tad.....and POOF!!!! Good stuff!  Seriously thinking about trying it as French toast tomorrow morning!

SWEET POTATO BREAD

Makes 1 Loaf (12 Slices)

1 ¾ cups all-purpose flour

1 1/3 cup Splenda granulated
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
¾ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
1 cup mashed sweet potatoes
1/3 cup unsweetened apple sauce
1/3 cup fat-free milk
¾ cup raisins
½ cup chopped walnuts

Preheat oven to 350°. Spray a 9x5” loaf pan OR break out that seasoned Cast Iron loaf pan.

In a large bowl, whisk together the first 8 ingredients.

In a medium bowl, mix together the rest of the ingredients.

Add the medium bowl ingredients to the flour mixture.

Spoon into the loaf pan and bake @50 minutes or until a wooden toothpick inserted into the center comes out clean.

Cool in pan 10 minutes and then turn out onto a wire rack to cool completely.

Enjoy!

Later!

Loving Life!
Jan

Turkey Orzo Soup

I've had a turkey breast in the freezer for some time now.....it was going to be part of Thanksgiving dinner but we had a Honey Baked Ham instead. This turkey breast was taking up too much room in the freezer and had to go! (I will never own another side-by-side.....no room in the freezer!)  Then I went to the store and saw Orzo....and never made anything with it. Bingo! This came to mind and is perfect! I served this with Rosemary Parmesan Artisan Bread. That recipe is the Artisan Bread I made and added 1/3 cup of freshly grated Parmesan cheese and 2 TBSP dried & ground Rosemary. Both are so yummy on a chilly.....ok cold.....day!

TURKEY ORZO SOUP

Makes @8 Servings

1 cup carrots, sliced kind of thin

¼ cup red onion, diced small
2 stalks celery, sliced kind of thin
1 TBSP Extra Virgin Olive Oil
1 TBSP fresh parsley, chopped
1 cup turkey, cooked and chopped
4 cups low sodium chicken or vegetable broth
2 cups water
½ cup Orzo

(As you can see, I used a turkey breast so I had to cook that first......and I did use a tad more than 1 cup)

Heat the olive oil in a large pot or Cast Iron Dutch Oven. Add in the carrots, onion and celery. Cook about 5 minutes, stirring occasionally.

Add the rest of the ingredients and mix well.

Bring to a boil; reduce to a simmer; put the lid on the pot and allow to cook @20 more minutes or until the orzo is done.

MY SPIN: I used more carrots, onion and celery....and turkey.

Served with Rosemary Parmesan Artisan Bread 'slathered' in light butter.

Enjoy!

Loving Life!

Jan

No-Knead Artisan Bread

This may say no-knead, but once you make it and taste it, you will see there is a need for making this bread! Four simple ingredients! The "hardest" part of this is the rising time.  I let mine rise for 22 hours.  I think this would be perfect with soup, stew or spaghetti.....to 'sop up' the 'juice'! Really a great bread.

NO-KNEAD ARTISAN BREAD

Makes 1 Loaf

3 cups all-purpose flour

2 tsp kosher or sea salt (not regular table salt)
½ tsp active dry yeast
1 ½ cups lukewarm water (between 110° & 115°)

*** You will need a Cast Iron or oven-safe Dutch Oven or oven-safe dish/bowl with a lid. ***

In a large bowl, whisk together the flour, salt and yeast. Add the water and stir using a wooden spoon until the mixture forms a shaggy-looking dough. Do NOT overwork the dough.

Cover the bowl tightly with plastic wrap and let it sit at room temperature for 8 – 24 hours. Dough will bubble up and rise.

After the dough has risen, preheat your oven to 450°. Place your uncovered Dutch Oven into the preheated oven for 30 minutes (it will not harm your CI Dutch Oven).

While your Dutch Oven is warming, turn the dough out onto a well-floured surface. Using floured hands, form the dough into a ball. Cover the dough loosely with plastic wrap and let it rest.

After the 30 minutes are up, carefully remove the Dutch Oven from the oven. With floured hands, place the dough into the Dutch Oven. (If your CI Dutch Oven isn't enamel-coated or well-seasoned, you can put a piece of parchment paper under the dough.) Put the lid on the Dutch Oven and bake for 30 minutes. Carefully remove the cover and bake an additional 7 – 15 minutes more, uncovered.

 

Carefully remove the Dutch Oven from the oven and then the bread to a cutting board. Slice with a bread knife.

Enjoy!!!

Later!

Loving Life!
Jan