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Teacher Recipes Chatboard

Count Fair Winners

by subverted

Aug 12, 2009

Brown-Sugar Apple Loaf Cakes Adapted by Darlene Martin from a recipe from Martha Stewart Living magazine.

2 tart apples (1lb total), such as McIntosh or Granny Smith 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbls granulated sugar 1 cup plus 1 tbls packed light-brown sugar 1 cup all-purpose flour 1/2 tsp coarse salt (Be sure to use coarse ground) 1 lg egg, slightly beaten 10 tbls unsalted butter, melted, plus more for pans 1 cup walnut halves (about 3.5oz), toasted and coarsely chopped

Preheat oven to 350 degrees. Butter three small nonstick, straight sided mini-loaf pans. Peel, core and cut apples into one-quarter inch thick wedges; transfer to a medium bowl. Add spices and granulated sugar; toss and arrange in a line down center of pans so that apples stand upright on fattest edge. Whisk brown sugar, flour and salt in a large bowl. Add egg and butter, whisk until just combined. Stir in walnuts.

Pour batter over apples in pans. Smooth to. Bake until to...See MoreBrown-Sugar Apple Loaf Cakes Adapted by Darlene Martin from a recipe from Martha Stewart Living magazine.

2 tart apples (1lb total), such as McIntosh or Granny Smith 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbls granulated sugar 1 cup plus 1 tbls packed light-brown sugar 1 cup all-purpose flour 1/2 tsp coarse salt (Be sure to use coarse ground) 1 lg egg, slightly beaten 10 tbls unsalted butter, melted, plus more for pans 1 cup walnut halves (about 3.5oz), toasted and coarsely chopped

Preheat oven to 350 degrees. Butter three small nonstick, straight sided mini-loaf pans. Peel, core and cut apples into one-quarter inch thick wedges; transfer to a medium bowl. Add spices and granulated sugar; toss and arrange in a line down center of pans so that apples stand upright on fattest edge. Whisk brown sugar, flour and salt in a large bowl. Add egg and butter, whisk until just combined. Stir in walnuts.

Pour batter over apples in pans. Smooth to. Bake until tops are deep golden brown and a cake tester inserted into centers comes out clean, 35-40 minutes.

Let cool slightly (10 mins at most) in pans on wire racks. Run knife around the edges of cakes to loosen, and turn out each onto a large plate. Using a serrated knife, cut each cake into 6 slices, and serve.

Makes three small loaves.

Old Fashion Gingerbread Darlene Martin won second place ribbon with this gingerbread.

1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cup all-purpose flour 1 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1 cup hot water

Preheat oven to 350 degrees. Grease and flour a 9-inch square pan. In a large bowl, beat together the sugar and butter. Stir in the egg molasses. In a bowl, sift together the flour, baking soda, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan about 30 minutes. Take out of pan and sprinkle with powdered sugar.

Poster's note: this gingerbread will be lovely served with whipped a light lemon sauce and whipped cream or either.

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subverted -- meant County not "Count" On 8/12/09, subverted wrote: > Brown-Sugar Apple Loaf Cakes > Adapted by Darlene Martin from a recipe from Martha Stewart > Living magazine. > > 2 tart apples (1lb total), such as McIntosh or Granny Smith > 1/4 tsp ground cinnamon > 1/4 tsp ground nutmeg > 1 tbls granulated sugar > 1 cup plus 1 tbls packed light-brown sug...See MoreOn 8/12/09, subverted wrote: > Brown-Sugar Apple Loaf Cakes > Adapted by Darlene Martin from a recipe from Martha Stewart > Living magazine. > > 2 tart apples (1lb total), such as McIntosh or Granny Smith > 1/4 tsp ground cinnamon > 1/4 tsp ground nutmeg > 1 tbls granulated sugar > 1 cup plus 1 tbls packed light-brown sugar > 1 cup all-purpose flour > 1/2 tsp coarse salt (Be sure to use coarse ground) > 1 lg egg, slightly beaten > 10 tbls unsalted butter, melted, plus more for pans > 1 cup walnut halves (about 3.5oz), toasted and coarsely chopped > > Preheat oven to 350 degrees. Butter three small nonstick, > straight sided mini-loaf pans. Peel, core and cut apples > into one-quarter inch thick wedges; transfer to a medium > bowl. Add spices and granulated sugar; toss and arrange in > a line down center of pans so that apples stand upright on > fattest edge. Whisk brown sugar, flour and salt in a large > bowl. Add egg and butter, whisk until just combined. Stir > in walnuts. > > Pour batter over apples in pans. Smooth to. Bake until > tops are deep golden brown and a cake tester inserted into > centers comes out clean, 35-40 minutes. > > Let cool slightly (10 mins at most) in pans on wire racks. > Run knife around the edges of cakes to loosen, and turn out > each onto a large plate. Using a serrated knife, cut each > cake into 6 slices, and serve. > > Makes three small loaves. > > Old Fashion Gingerbread > Darlene Martin won second place ribbon with this gingerbread. > > 1/2 cup white sugar > 1/2 cup butter > 1 egg > 1 cup molasses > 2 1/2 cup all-purpose flour > 1 1/2 tsp baking soda > 1/2 tsp salt > 1 tsp ground cinnamon > 1 tsp ground ginger > 1/2 tsp ground cloves > 1 cup hot water > > Preheat oven to 350 degrees. Grease and flour a 9-inch > square pan. In a large bowl, beat together the sugar and > butter. Stir in the egg molasses. In a bowl, sift together > the flour, baking soda, cinnamon, ginger, and cloves. Blend > into the creamed mixture. Stir in the hot water. Pour into > the prepared pan. > > Bake 1 hour in the preheated oven, until a knife inserted in > the center comes out clean. Allow to cool in pan about 30 > minutes. Take out of pan and sprinkle with powdered sugar. > > Poster's note: this gingerbread will be lovely served with > whipped a light lemon sauce and whipped cream or either.

Aug 12, 2009

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