Favorite Autumn Recipes
Autumn Apple Braided Bread
~Mabon Apple Braid~
Apple Filling:
3 medium-size Granny Smith apples
(I have also used hard Asian pears)
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice
optional: 1/2 cup raisins
Bread:
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil
Glaze:
1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg
Preheat the oven to 350 degrees Fahrenheit.
Make the Apple Filling: Peel, core, and slice the apples (or pears) into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. *if you decide to add raisins, simmer them in a small pot for two minutes on medium high in 1/4 - 1/2 cup apple juice to get them plumped before draining and adding them to the filling. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)
Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.
Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.
Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.
Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.
Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth.
Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.
Apple Filling:
3 medium-size Granny Smith apples
(I have also used hard Asian pears)
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice
optional: 1/2 cup raisins
Bread:
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil
Glaze:
1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg
Preheat the oven to 350 degrees Fahrenheit.
Make the Apple Filling: Peel, core, and slice the apples (or pears) into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. *if you decide to add raisins, simmer them in a small pot for two minutes on medium high in 1/4 - 1/2 cup apple juice to get them plumped before draining and adding them to the filling. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)
Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.
Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.
Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.
Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.
Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth.
Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.
How to Assemble the Apple Braid
Apple Praline Bread
Apple Praline Bread
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided
Topping: ¼ cup brown sugar and ¼ cup butter
Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside
Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.
Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided
Topping: ¼ cup brown sugar and ¼ cup butter
Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside
Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.
Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.
Chicken Noodle Soup with Braided White Bread
Easy Chicken Noodle Soup
3 large chicken breasts
3 (16 oz.) box chicken broth
8 small red potatoes
1 large onion
3 celery stalks
1/4 c. butter
1 bag frozen soup veggies
1 bag extra carrots
8 oz. egg noodles
Prep time: 30 minutes Cook time: 60 minutes
Total Time: 90 minutes
Preheat oven to 350 degrees. Place your chicken in a roasting pan or casserole dish with 8 ounces of chicken broth and bake on 350 for thirty minutes (until just cooked, but not overdone) Then get yourself out a nice BIG pot! While your chicken is baking, start preparing your soup. Dice up the onion an celery and add it to your big pot with the 1/2 stick of butter.. Sautee medium-low heat until tender. Peel and dice the red potatoes and add them to the pot with all the remaining broth. When the chicken is done, chop into bite size chunks and add to the broth. Cook all ingredients for 30 minutes on a low simmer. When the potatoes are cooked through, it is time to add your frozen veggies and the noodles. Cook for another ten minutes on medium-low and add salt and pepper to taste. Voila! Chicken Soup!
Braided White Bread
Yield: 2 braided loaves
Prep Time: 2 hours, 30 minutes
Cook Time: 40 minutes Total Time: 3 hours, 10 minutes
1-1/2 cup warm water, 95 to 110 degrees F
1 Tbsp or 2 pkg. (1/2 oz.) active dry yeast
1/4 cup soft butter or shortening
1 Tbsp sugar
1 tsp salt
4 cups bread flour, about
In large bowl, mix warm water and yeast. Add butter, sugar, and salt. Stir. Add 3 cups of bread flour and mix well. Add in enough remaining bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough into 6 equal pieces. Set 3 pieces aside. Roll out the remaining 3 pieces of dough between your hands, making 3 stripes, about 12-inches long. Line strips side-by-side on floured board. Braid strips, starting from the center and working to the end, and pinch bottom ends together. Braid other side of loaf, from center to end, and pinch ends together. Set braided loaf on greased baking sheet and repeat steps for the remaining 3 pieces of dough. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30 minutes or until doubled in bulk.
Bake bread at 350 degrees F for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove breads from baking sheets and let cool on rack.
3 large chicken breasts
3 (16 oz.) box chicken broth
8 small red potatoes
1 large onion
3 celery stalks
1/4 c. butter
1 bag frozen soup veggies
1 bag extra carrots
8 oz. egg noodles
Prep time: 30 minutes Cook time: 60 minutes
Total Time: 90 minutes
Preheat oven to 350 degrees. Place your chicken in a roasting pan or casserole dish with 8 ounces of chicken broth and bake on 350 for thirty minutes (until just cooked, but not overdone) Then get yourself out a nice BIG pot! While your chicken is baking, start preparing your soup. Dice up the onion an celery and add it to your big pot with the 1/2 stick of butter.. Sautee medium-low heat until tender. Peel and dice the red potatoes and add them to the pot with all the remaining broth. When the chicken is done, chop into bite size chunks and add to the broth. Cook all ingredients for 30 minutes on a low simmer. When the potatoes are cooked through, it is time to add your frozen veggies and the noodles. Cook for another ten minutes on medium-low and add salt and pepper to taste. Voila! Chicken Soup!
Braided White Bread
Yield: 2 braided loaves
Prep Time: 2 hours, 30 minutes
Cook Time: 40 minutes Total Time: 3 hours, 10 minutes
1-1/2 cup warm water, 95 to 110 degrees F
1 Tbsp or 2 pkg. (1/2 oz.) active dry yeast
1/4 cup soft butter or shortening
1 Tbsp sugar
1 tsp salt
4 cups bread flour, about
In large bowl, mix warm water and yeast. Add butter, sugar, and salt. Stir. Add 3 cups of bread flour and mix well. Add in enough remaining bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough into 6 equal pieces. Set 3 pieces aside. Roll out the remaining 3 pieces of dough between your hands, making 3 stripes, about 12-inches long. Line strips side-by-side on floured board. Braid strips, starting from the center and working to the end, and pinch bottom ends together. Braid other side of loaf, from center to end, and pinch ends together. Set braided loaf on greased baking sheet and repeat steps for the remaining 3 pieces of dough. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30 minutes or until doubled in bulk.
Bake bread at 350 degrees F for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove breads from baking sheets and let cool on rack.
White Chocolate Chip Oatmeal Cookies
1 cup butter
1 cup light brown sugar
1 cup white sugar
3 tablespoons honey
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup raisins and/or cranberries
1 cup figs or chopped prunes
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a medium bowl, cream together the butter, honey, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and dried fruit. Drop by tablespoons onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
1 cup light brown sugar
1 cup white sugar
3 tablespoons honey
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup raisins and/or cranberries
1 cup figs or chopped prunes
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a medium bowl, cream together the butter, honey, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and dried fruit. Drop by tablespoons onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Applesauce Raisin Bread
Applesauce Raisin Bread
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon
* 1 cup quick cooking oats
* 3/4 cup packed brown sugar
* 3/4 cup raisins
* 1 1/4 cups applesauce
* 1/3 cup vegetable oil
* 2 eggs, beaten
* 1/4 cup milk
* 1/4 cup apple juice
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
2. Soak raisins in apple juice.
3. In a large bowl, whisk together flour, baking powder, soda, cinnamon, oats, and brown sugar. Add applesauce, oil, eggs, and milk; stir until just combined. Mix in raisins. Spread batter into prepared pan.
4. Bake for 55 to 60 minutes. Remove from pan immediately, and cool on a wire rack.
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon
* 1 cup quick cooking oats
* 3/4 cup packed brown sugar
* 3/4 cup raisins
* 1 1/4 cups applesauce
* 1/3 cup vegetable oil
* 2 eggs, beaten
* 1/4 cup milk
* 1/4 cup apple juice
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
2. Soak raisins in apple juice.
3. In a large bowl, whisk together flour, baking powder, soda, cinnamon, oats, and brown sugar. Add applesauce, oil, eggs, and milk; stir until just combined. Mix in raisins. Spread batter into prepared pan.
4. Bake for 55 to 60 minutes. Remove from pan immediately, and cool on a wire rack.
Banana Bread
l recipe makes 1 - 9x5 inch loaf
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnut
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas. In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Pumpkin Cake
1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup butter
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tsp nutmeg
1/2 teaspoon salt
1/2 cup orange juice
1 cup raisins
Cream Cheese Frosting
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts
optional: add 18 oz.white chocolate to frosting, melted and cooled, beat until fluffy
Directions
In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Boil raisins in orange juice until plumped, approximately five minutes, and cool, then add to batter. Pour batter into a greased 15 x 10 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.
2 cups white sugar
1 cup butter
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tsp nutmeg
1/2 teaspoon salt
1/2 cup orange juice
1 cup raisins
Cream Cheese Frosting
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts
optional: add 18 oz.white chocolate to frosting, melted and cooled, beat until fluffy
Directions
In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Boil raisins in orange juice until plumped, approximately five minutes, and cool, then add to batter. Pour batter into a greased 15 x 10 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.