Sunday, June 09, 2019

Recipe: Apple-Rhubarb Bread




  • 4 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups chopped peeled apple
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
  • 1 cup chopped walnuts
  • Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts.
  • Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. 
    Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.

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    From the Kitchen of: Lana at 1:19 PM 0 comments

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    Recipe: Caramel Apple Pecan Dump Cake



    • 2 can(s)
      (21 ounces) apple pie filling
    • 1 box
      (16 ounces) butter golden or spice cake mix
    • 1 c
      butter, melted
    • 1/2 c
      caramel sauce, like you would put on ice cream
    • 1/2 tsp
      cinnamon
    • 1 c
      chopped pecans


      In a greased 9 X 13 inch baking dish, mix apple pie filling and caramel sauce.
      Add cinnamon.
      Spread evenly in the pan
      Pour dry cake mix directly on top of the pie filling and spread evenly
      Top with melted butter and pecans
      Bake at 350 degrees for 50-55 minutes or until top is golden brown and apple filling is bubbly.

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    From the Kitchen of: Lana at 12:42 PM 0 comments

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