Cheddar Apple Bread

There are those foods every Fall, usually comfort foods, that conjure up memories of years past and have become staples in my kitchen.

This Cheddar Apple Bread is one of them.

I don't know where I got this recipe, some 30 years ago, and that is how long I have been making it. Can you tell?

I searched my own blog to see if I had ever posted the recipe, but I had not.

You are in for a treat today.

Cheddar Apple Bread

2 1/2 cups flour

3/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

2 eggs, beaten

3/4 cup milk

1/3 cup margarine/butter, melted

2 cups (8 oz.) sharp shredded cheddar cheese

1 1/2 cups chopped, peeled apples

3/4 cup chopped walnuts

Combine dry ingredients. Add combined eggs, milk and margarine to dry; mix well. Stir in remaining ingredients. Spoon into well greased and floured loaf pan.

Bake at 350, 65-70 minutes or until tester comes out clean (my oven only takes 60 minutes). Let stand 5 minutes. One loaf.

*********

I made the recipe twice, in two separate bowls, to get 2 loaves. I do not know how it would do if I just doubled everything in one bowl.

It is a very dense bread, each loaf weighing almost 2 1/2 pounds. It goes great with Butternut Squash soup, Meatloaf, Chili, Stew.....

Enjoy! Happy Fall!

AnnMarie xoxo

I am linking up with these blog parties:

Cooking & Crafting with J & J
Wonderful Wednesday
Talk of the Town
Full Plate Thursday
Share Your Cup
Best of the Weekend
Dishing It & Digging It Link Party
Over the Moon Link Party
Happiness is Homemade

Mmmm.......Comfort foods

Even with the unpredictable up and down weather we are having in the northeast (50 degrees today), it is almost February and the time of year that we are all craving comfort foods. Beef stew, meatloaf, oatmeal cookies, homemade mac and cheese, chili, lasagna, roasted chicken with mashed potatos and gravy, chocolate chip cookies............

The recipe for this mac and cheese to come in a future comfort food blog.....for now I want to share a recipe that I have been making for 20 years or more. It is from the cookbook Applehood and Motherpie. From cover to cover, this cookbook is one fabulous recipe after another. I have never found a bad one. It's subtitle is "handpicked recipes from Upstate New York" by The Junior League of Rochester. My copy is quite old and taped up but you will never get it from me! I don't think it is even in print anymore. You may beable to get one at a garage sale or thrift store if you are fortunate enough to live in Upstate New York!



The recipe is for Chicken Herb Pie and it is SO good. It serves 6 people, or if you live in my family of 3, it is gone in one sitting.

Preheat oven to 425 degrees

 generous quantity of pastry for 9 or 10" pie ( use Pillsbury all ready pie crust)

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon thyme (don't leave this out, it makes it!)

1/2 cup chicken broth

1/2 cup light cream

2 tablespoons sherry or white cooking wine

2 cups cubed cooked chicken

1  10 oz. box frozen peas, thawed slightly

                                                                     1 pound can sliced carrots, drained

Use 2/3 of pastry to line pie plate. Reserve the rest for a lattice crust. In a large saucepan, melt butter over low heat. Blend in flour, salt, pepper, and thyme. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Add broth, cream and wine and mix well. Return to heat, stirring constantly. Bring to a boil, and boil for one minute. Remove from heat. Add chicken and vegetables. Mix well. Fill pastry shell with mixture.

Add pastry lattice on top.....

                                                      and bake till browned, 35 to 40 minutes

If you want to serve more people, use a 9 x 13 inch pan, double the pastry and use 1 1/2 times the chicken and vegetables.

Enjoy!

Are you hungry yet??

          AnnMarie :)