SANDRA'S APPLE PECAN RAISIN BREAD

 

The best quick and easy bread to prepare
with a super lovely apple flavor
that's rich and moist...

Yield: 2 loaves
Prep: 20 Minutes
Bake: 1 hour
 
Ingredients
 
4 Honeycrisp apples, peeled, grated and hand-squeezed dry (should yield 4 cups)
1 cup granulated sugar
1 cup light brown sugar
1/2 cup canola oil
3 large eggs, beaten
2 (5.3-oz containers) Chobani peach yogurt
3 tsp vanilla extract (Click this link for Sandra's homemade recipe)
1/4 cup chopped pecans
1 cup raisins
2-3/4 cups all-purpose flour
1/2 tsp baking powder (I use double-acting)
1-1/2 tsp baking soda
1/2 tsp kosher salt
3 tsp apple pie spice blend (Click this link for Sandra's homemade recipe)
 
Method
 
Preheat oven to 350F. Spray 2 loaf pans with baking spray; set aside.
 
In a large bowl, grate the peeled apples directly into bowl using a box grater. Fold both sugars with the grated apples; let sit for 15 minutes (a lot of liquid will form during this time, do not drain).
 
To the large bowl of apples and sugar, add oil, beaten eggs, vanilla extract, pecans and raisins; stir to incorporate.
 
In a medium bowl, whisk flour, baking powder, baking soda, salt and apple pie spice blend.
 
Stir dry ingredients into the apple mixture; do not over mix.
 
Pour batter equally amongst two prepared loaf pans.
 
Bake, turning half way through, for a total of 1 hr., or until the center tests done using a toothpick.
 
Remove from oven and let bread cool in loaf pan on a baking rack for 10 minutes. Remove from loaf pan and place loaves on their side on baking rack, cover with clean kitchen towel(s), and let bread cool completely. ~ Enjoy!
 

SANDRA'S SOURDOUGH TWISTED BAGUETTES

Oh, the aroma of freshly baked bread loaves!!!!!

These sourdough twisted baguettes are absolutely divine...

Yield: 2 twisted baguettes
Prep: 15 - 20 Mins.

Rising: (Appx 2 - 2-1/2 hrs total)

Bake: 20 Mins.

INGREDIENTS

1 cup lukewarm water

1 cup sourdough starter, unfed

2-1/4 cups all-purpose flour, divided

1 teaspoon kosher salt

1 teaspoon honey

2 teaspoons instant yeast

--1 egg lightly beaten with 1 tablespoon water, for glaze

METHOD

In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth.

Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer.

Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size.

Gently deflate dough, and divide it into four pieces. Knead each slightly on an oiled work surface to remove excess air bubbles. Shape each piece into a 14" long rope, and twist two together to form baguette; pinching ends and tucking them under. Repeat with other two ropes.

Place two twisted loaves, at least 3" apart, on a silpat- or parchment-lined baking sheet. Cover the loaves with lightly sprayed plastic wrap, and let them rise for 1 hour, or until doubled in size. Near the end of the rising time (about 15 minutes remaining), preheat oven to 450F.

Gently brush the risen loaves with egg-water glaze.

Bake loaves for 20 minutes, turning half way for even baking. (Loaves are perfectly cooked when an internal temp reaches 190F on an instant-read thermometer.)

Remove loaves from oven, transfer to a baking rack. Cover with a clean kitchen towel to completely cool before slicing or storing. ~ Enjoy!

~~~~~~

Here is my newest recipe using one of these baguettes:

SANDRA'S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

SANDRA'S VERSATILE SWEET ZUCCHINI BREAD RECIPE

A very versatile recipe where you can change out certain ingredients, for example: 

Prep: 15 Mins.
Bake: 1 Hr.

"I have only used half of this huge
Juneau-Alaskan-Grown
zucchini and made 16 mini
Versatile Sweet Zucchini Bread
loaves so far.
Mucho thanks to sis Nadine
and friend Kathy!"

Yields: (2 Regular Loaves, or 4 Mini)

INGREDIENTS

Wet:
3 large eggs
1/2 cup vegetable oil
*2 (5/8-oz. containers) Peach Chobani 99% fat-free yogurt - (Or, your flavor choice);
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
2 cups granulated sugar; plus more for dusting
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt

Fold-in:
*2 cups grated unpeeled Alaskan-Grown zucchini (Do not squeeze dry)
*1/4 cup toasted slivered almonds, or pecans
--(Place almonds or pecans in a small dry non-stick skillet over low heat and cook while occasionally stirring until fragrant, about 10 mins.)

METHOD

Preheat oven to 350 degrees.  Prepare loaf pans (2 regular, or 4 mini) by spraying with butter spray, and dusting each with granulated sugar (Yes, not flour); tap off excess, and set aside. Set prepared loaf pans atop a baking sheet.

In a large mixing bowl, add eggs and using a hand mixer beat on medium speed until light and foamy.  Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry and sift. Mix on low speed initially to begin incorporating, then on high just until moistened (Try not to over-mix).

Using a large spoon, add fold-in ingredients, until combined while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, tap them on a hard surface to release air bubbles.

Bake on baking sheet for 1 hour, or until a toothpick inserted in center of a loaf comes out clean.

Remove from baking sheet to rack (in loaf pans) and let cool for 10 minutes.  Remove from loaf pans and place on rack putting loaves on their side, cover with a clean kitchen towel and let cool for 2 hours, until completely cooled. ~ Enjoy!

~~~~~~~~~~~~

Tips: 

If making in mini loaves, reduce baking time to 30 minutes, or testing done in center with a toothpick.

When grating zucchini and/or carrots, I use the food processor - fabulously quick and easy!

Store loaves tightly wrapped in plastic wrap.

These sweet breads freeze extremely well if you initially wrap in plastic, then foil.  Be sure to label the top of each loaf using a permanent marker. When ready to eat, simply thaw, unwrap, and partake!

For example: I also made mini zucchini-banana loaves today using the following combo variation ('To-die-for'!!) and a tad sweeter:
--(2) Strawberry-banana yogurt
--shredded zucchini (3 medium)
--ripe mashed bananas (3 medium)
--1/4 cup toasted slivered almonds
--1 cup raisins

Mini Sweet Zucchini-Banana Bread
(Variation)

SANDRA’S ARTICHOKE-CRAB-DIP STUFFED LOAVES

A perfect ‘Game Day’ appetizer

that will leave your fans

cheering for more...

Servings: (6 to 8)

Prep: 10 Mins.

Bake/Broil: 25 Mins.

INGREDIENTS

Stuffed Loaves:

1 (14 oz. can) artichoke hearts, drained and chopped

½ lb. lump dungeness crab meat

2 teaspoons dried minced onions

2 garlic cloves, minced

4 oz. cream cheese, at room temperature

¼ cup mayonnaise

½ cup sour cream

Pinch of cayenne

1 teaspoon dried parsley

½ cup grated mozzarella

¼ cup grated parmesean

1 (1 lb.) prepared French bread loaf

Topping:

2 tablespoons graded parmesean

¼ cup grated mozzarella

METHOD

Preheat oven to 350 degrees.  Line a 9”x13” baking dish with foil, and set aside.

Combine artichoke, crab meat, onions, garlic, cream cheese, mayonnaise, sour cream, cayenne, parsley, mozzarella, and parmesean in a medium bowl.

Using a serrated knife, cut the French bread in half lengthwise, and then each half crosswise (ending with four 6” halves).  Hollow out a ½” to form a slight well in center of each of bread half.

Equally spread stuffing mixture atop bread halves.  Top with remaining cheeses.

Stuffed bread halves ready to be baked

Place loaves right side up in prepared baking dish, cover with foil, and bake for 20 minutes.

Just out of the oven after baking the first 20 Mins.

Remove bread from oven, and uncover.  Turn oven up to broil.  Broil stuffed bread halves for 4 to 5 minutes, just until cheese has melted and turns a light golden brown.

Slightly golden brown after broiling 

Cut individual loaves into fourths, and serve. ~ Enjoy!

CHANTIL'S SEAFOOD SEASONING BLEND

A fantastic seasoning blend to use
while preparing
many other seafood or shellfish
dishes as well...

INGREDIENTS

Prep: 5 Mins.

Yields:  Slightly over 1/4 cup

Posted by Chantil via Sandra

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)

This spice blend is used when making
Chantil's Individual Halibut Olympia
Loaves using Fresh Asparagus Spears

CHANTIL’S INDIVIDUAL HALIBUT OLYMPIA LOAVES using FRESH ASPARAGUS SPEARS

We often prepare these loaves and they're
beyond scrumptious...

Prep: 10 Mins

Bake 35 to 40 Mins.
Servings: 4 Mini-Loaves (= generous portions)

Posted by Chantil via Sandra

INGREDIENTS:

***Layers:

1 bunch fresh asparagus, cut ends off (we prefer the small pencil size cut into 2" pieces)

1-1/2 lbs. (fresh or thawed) 1-1/2" thick halibut fillet, cut into four, 3-inch by 2-inch pieces

½ teaspoon *seafood seasoning [See below for Chantil's version]

***Sauce:

2-1/2 cups sour cream

2-1/2 cups mayonnaise

1 cup canned, finely-grated Parmesan cheese

1 cup freshly grated Parmesan cheese

2 cups canned, French fried onions (we used Cheddar type French fried onions, not regular, because that was what we had on hand and they were good)

1 teaspoon *seafood seasoning

METHOD:

Preheat oven to 350 degrees.  Spray 4 aluminum mini loaf pans, and set aside.  Line a baking sheet with foil, and set aside as well.

In a medium bowl, combine sauce ingredients.

One of the prepared Halibut
Olympia loaves ready for the oven...

Layer the asparagus in bottom of prepared loaf pans, and place halibut pieces over asparagus, while ensuring the halibut is not completely touching the sides of pans, and sprinkle halibut with seafood seasoning.  Liberally top halibut with sauce, including ensuring that you spread it down the sides between halibut pieces and inside of loaf pan edges.

Place filled mini loaves on the prepared baking sheet and into the preheated oven, uncovered, and bake for 35 to 40 minutes, until they're a deep golden brown on top.

*Chantil’s Seafood Seasoning Blend

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

A fantastic seasoning blend to use
while preparing
many other seafood or shellfish
dishes as well...

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)

~~~~~~~~~~~~~~~

Tips:  This is also great using frozen or fresh whole green beans as an alternative to fresh asparagus.  Also, these freeze very well by wrapping the loaves with plastic wrap, then foil, and marking the top with the contents, date, and baking instructions.  

When frozen, we take them from the freezer and place in refrigerator overnight to fully thaw.  We then let them come to room temperature for 30 minutes prior to baking  ~ be sure to remove plastic and tin foil on top of loaves before baking on a foil-lined baking sheet.