Apple Bread

1 (3-pound) bag small apples (12 to 14 apples)
2 cups sugar
1 cup vegetable oil
3 large eggs lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans toasted


Peel and finely chop enough apples to equal 3 cups. Se
Stir together sugar and next 3 ingredients in a large
Stir together flour and next 3 ingredients
Divide batter evenly between 2 greased and floured 9- x
Makes 2

Apple Chunk Granola Bread

1 1/4 cup flour
1 3/4 cups granola
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1 egg
1/2 cup brown sugar
1 cup buttermilk
1/4 cup canola oil (I don't use canola - I use veg. oil)

2 cups peeled and cored apples cut in 1/2-inch chunks




Preheat the oven to 350 degrees. Prepare an 8 1/2 x 4 ½-inch loaf pan by greasing it well.

1. Combine the dry ingredients and the granola together in a large bowl.
2. Whisk the egg, brown sugar, buttermilk, and oil together until the sugar is dissolved and the mixture is smooth.
3. Pour the liquid ingredients into the dry ingredients. Mix with a spatula until just combined. Fold in the apples.
4. Pour the batter into the prepared pan. Bake for 45 minutes or until the bread tests done. Remove from the pan and cool on a wire rack.

Note: Different granolas may absorb moisture differently. Add milk or flour if needed to get the right consistency.

APPLE AND SWEET POTATO PUREE

2 large sweet potatoes
2 large apples (Rome Beauty, Northern Spy, Winesap)
4 tablespoons butter
1/4 to 1/2 cup whipping cream or sour cream
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Preheat oven to 350 degrees.

Place the potatoes on a greased baking sheet and bake for 11/2 hours, or until very tender.

Peel, core and slice the apples.

Melt the butter in a skillet and cook the apples over low heat until tender, about 15 minutes. Transfer the apples to a large bowl.

Peel the potatoes while still hot. Add them to the apples. Add the cream, nutmeg and ginger. Mash together with a fork, then whip the mixture with an electric mixer until the texture is creamy. Serve at once.

Onion and Apple

An excellent dish to serve with pork.

1 tbsp butter or margarine
1 cup sliced onion

1 cup peeled and sliced cooking apple (McIntosh is good)
1-1/2 tsp granulated sugar
1/4 tsp salt


Melt butter in frying pan. Add onion. Saute until soft.

Add apple, sugar and salt. Stir. Cover. Lower heat. Barely simmer for 4 to 5 minutes until apple is soft. Serves 2.

Jager-eintopf (Hunter's Stew)
4 servings

1 1/2 c Onions; Minced
1/4 lb Mushrooms; Sliced
2 T Vegetable Oil
1 lb Ground Beef; Coarse Grind *
1 c Beef Broth
5/8 t Nutmeg
1/2 t Worcestershire Sauce
1 t Salt
1/2 t Pepper
3 ea Potatoes; Medium
3 T Butter
2 ea Eggs; Large
4 ea Apples; Tart
1/2 c Bread Crumbs; Fine, Dry

* Ground beef should only be ground once and be the leanest you can
get.

In a frypan saute onions and mushrooms in vegetable oil until
soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth;
bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t
salt, and 1/4 t pepper. Peel the potatoes and boil them in salted
water until tender, about 30 minutes. Drain and put through a food
mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
Adjust seasonings to taste. Beat in eggs and remaining nutmeg.
Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart
buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top
with 1/2 of the meat mixture and 1/2 of the apples. Continue with
layers, ending with a layer of potatoes. Sprinkle the top with bread
crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45
minutes and then at 400 degrees F. for 10 minutes more.