My grandfathers, uncles, and my Dad were coal miners in the western part of Virginia and southern West Virginia - hard, honest work for minimal pay. The women in our families worked equally as hard in raising children and keeping house - and making the most wonderful meals out of the simplest ingredients! I have learned from my own cooking experience that the best part of preparing something is in sharing it with others who enjoy it, too. That is the purpose behind this blog: not only to preserve our family recipes, but to share them with others who can use and enjoy them as much as we have. Thanks for stopping by! Cris

A Note: I do not condone the use or consumption of beverage alcohol in any form for any reason. Therefore, the recipes posted here on our blog do not contain wine, beer, or liquor in any form.

Saturday, November 16, 2024

Apple Cinnamon Quick Bread



Apple Cinnamon Quick Bread

shared by Cris Watson


Ingredients:

1 4x8 baking pan


1 7 oz. package of Apple Cinnamon Muffin Mix

1 medium apple (Red Delicious, Gala, or any sweet apple)

½ cup self-rising flour

1 teaspoon cinnamon

1 tablespoon sugar (or sugar substitute)

1 egg

½ cup buttermilk (or 1/3 cup milk and 1/3 cup sour cream)

½ cup finely chopped walnuts

1/3 stick of butter (keep very cold)


Directions:

  1. Preheat oven to 375 degrees and grease baking pan.

  1. Peel and core the apple and chop it into pieces (do not puree).

  1. Mix self-rising flour, cinnamon, and sugar together.

  1. Add apples and toss to coat; add in dry muffin mix.

  1. In a separate bowl, beat egg slightly; add buttermilk (or milk and sour cream); blend well.

  1. Combine egg and milk mixture with apples and dry ingredients and nuts. Mix well.

  1. Pour batter evenly into prepared pan.

  1. Cut the cold butter into thin, small pieces and dot the top of the batter with the butter.

  1. Bake uncovered for 20 minutes; then cover with foil and bake 10 minutes more.

  1. Remove pan from oven and crimp the foil along the sides; let the bread cool.

  1. Serve as is or drizzle a glaze over the top before slicing. Also good served as a dessert with whipped topping.


Glaze: Combine ½ cup of confectioners sugar, 1 teaspoon of milk, and a few drops of vanilla extract. Blend until the sugar is dissolved into the milk. The glaze should be thick but still drizzle off of a spoon onto the bread. If the glaze is too thick and stiff, add a few drops of milk and work in to get desired consistency.





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