Fritter Fratter Apple Loaf

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Fritter Fratter Apple Loaf! This recipe is pure country. If you don’t believe me, ask the Amish. They cook for taste, dietary staples, and comfort. It definitely checks all the boxes when it comes to a flavor-filled bakery bread loaded with fresh fruit, brown sugar, and cinnamon spice. No frying allowed, simply because this delectable treat falls in the category of “quick breads”. No need to feel intimidated. You have everything you need. As with any recipe, the results depend on the one baking it. You can do this.

FRITTER FRATTER APPLE LOAF

Ingredients:

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

2/3 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon sea salt

1/2 cup milk

1 1/2 cups diced apples, peeled and cored

For Glaze Topping:

1/2 cup powdered sugar

1/2 tablespoon butter, softened

2 tablespoons milk

1/4 teaspoon vanilla extract

Instructions:

Preheat oven to 350°. Spray a loaf pan with nonstick oil. Set aside. In a small bowl, combine the brown sugar and cinnamon. Mix well; set aside. In a large mixing bowl, beat together the softened butter and sugar until smooth. Beat in the eggs and vanilla until blended. In another bowl, whisk together flour, baking powder, and sea salt. Gradually add to the large bowl. Stir until blended. Pour milk into the batter; blend until smooth. Pour half the batter into the prepared loaf pan. Layer with half the diced apples. Pour reserve batter over the apple layer. Top with remaining apples. Gently press into the batter. Cover the top with cinnamon sugar. Bake for 60 minutes, or until a cake tester comes out clean. For the glaze topping, blend the powdered sugar and softened butter until smooth. Add milk and vanilla extract to form a smooth consistency. Allow the apple loaf to cool for 20 minutes. Drizzle the glazed topping over all. Slice loaf and serve.

Mincemeat Quick Bread

Eating My Way Through the Holidays. Festive Food Gifts: Mincemeat Quick Bread! Don’t look at me that way. I know what you’re thinking. “If this recipe has mincemeat in it, I’m not eating it.” But hold on a sec. There are plenty of foods with names that sound downright gross. Think about it: head cheese, tripe, mung beans, and blood sausage to name a few. I’m here to tell you mincemeat is a sweet and savory filling that basically contains dried fruits, citrus, spices, and brandy. Ahhh. Now I have your attention. This particular recipe has about 1/4 cup apricot brandy in it. Just know if you do choose to add brandy or rum to a jar of prepared mincemeat, be sure to allow it to marinate in the refrigerator at least 8 hours before using. Now you can understand why some people eat it straight out of the jar.

MINCEMEAT QUICK BREAD

Ingredients:

1 egg, room temperature

1/4 cup vegetable oil

1 tablespoon orange zest

2 tablespoons orange juice

2 cups prepared mincemeat pie filling (with 1/4 cup apricot brandy, optional)

2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Instructions:

Preheat oven to 350°. Grease and flour a 9”x5” loaf pan. Set aside. Combine egg, vegetable oil, orange zest, orange juice, and mincemeat pie filling. Stir until well blended. Set aside. In another bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Gradually add flour mixture to egg mixture, stirring just until combined. Pour into prepared loaf pan. Bake for 50-60 minutes. Check loaf with a cake tester to make sure center is done. Remove from oven. Cool on a wire rack. Slice and serve.

Zucchini-Orange-Walnut Loaf

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Zucchini-Orange-Walnut Loaf! Do you have zucchini coming out of your ears? Take care. This relative of the squash family has fewer calories than a baked potato and more potassium than a banana. Plus, its versatility is a bonus. Zucchini is probably the most bland vegetable you can find. But that works to its advantage. You can pair it with just about anything. I promise you this, if I hadn’t told you there was shredded zucchini in this luscious loaf of quick-bread, you’d never know it from the taste. Nutrition is your friend. The moist, delicious orange and walnut combination make it seem as though you’re eating cake.

ZUCCHINI-ORANGE-WALNUT LOAF

Instructions:

2 eggs

3/4 cup sugar

1/2 cup vegetable oil

1/3 cup orange juice

1 cup zucchini, shredded

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon orange rind, zested

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 cup walnuts, chopped

Glaze:

1/2 cup powdered sugar

1 tablespoon butter, softened

1-2 tablespoons orange juice

Instructions:

Preheat oven to 350°. Grease and flour the bottom of a loaf pan. Set aside. In a food processor, beat eggs until thick and lemon-colored, about 3 minutes. Gradually beat in sugar. Add vegetable oil, orange juice, and shredded zucchini. Pulse to mix. Slowly add flour, baking powder, baking soda, sea salt, orange rind, cinnamon, and cloves. Scrape down sides, as needed. Fold in chopped walnuts. Pour batter into prepared loaf pan. Bake 45-55 minutes, or until cake tester comes out clean. Cool 10 minutes. Remove from pan. Transfer to a wire rack to cool. In a small bowl, blend powdered sugar, butter, and orange juice. Spread over warm loaf. Cool completely and slice.

Yeast Dinner Rolls

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Yeast Dinner Rolls! There’s nothing better than the smell of freshly-baked bread wafting out the oven door, in my opinion. It seems as the yeast magically leavens with flour, it produces an aroma that is not only warm heartwarming, but nostalgic. Perhaps it brings back childhood memories for you as well. For instance, the Wonder Bread Years were a simpler time where I played outside til after dark, giggled with my girlfriend, dated a boy on the weekend, and took a sack lunch to school. Crisp autumn days with damp earthy leaves and woodsmoke aromas smell nice as well. Maybe it’s time for you to bake some bread, too.

YEAST DINNER ROLLS

Ingredients:

1 cup warm milk

1/2 cup butter, room temperature

2 eggs

1/4 cup sugar

1 1/2 teaspoons sea salt

4 cups bread flour

2 1/4 teaspoons active dry yeast

Instructions:

Using a bread machine, layer warm milk, butter, and eggs in the bottom of the pan. Next add sugar, sea salt, and bread flour. Form a slight well in the flour layer. Pour the dry yeast into the well. Close the lid. Select Dough setting and press the Start button. When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 24 sections. Shape dough into balls. Place in a greased 9”x13” baking pan. Cover and let rise in a warm place for 40-45 minutes. Preheat oven to 350°. Bake for 15 minutes or until golden brown.

Monkey Cinnamon Bread

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Monkey Cinnamon Bread! Cutting corners can be a good thing, especially on a lazy day when I gotta have a breakfast pastry and really don’t want all the fuss. I mean, I know I can make this from scratch and allow time for the dough to rise while scrolling through social media, but honestly…I don’t wanna. I’d rather sip my morning cuppa joe, talk to my husband, and inhale the bakery aromas that drift through the house. Maybe you would, too.

MONKEY CINNAMON BREAD

Ingredients:

3 (8-ounce) tubes of buttermilk biscuit dough

1 cup sugar

2 teaspoons cinnamon

1 cup butter

1/2 cup brown sugar

Instructions:

Preheat oven to 350°. Grease a Bundt pan with butter. Set aside. In a bowl, combine sugar and cinnamon. Cut each biscuit into four equal pieces. Roll each piece in the cinnamon sugar mixture to coat. Arrange in the prepared Bundt pan. Continue layering until all the dough is used. Transfer the excess cinnamon sugar (about 1/2 cup) to a medium saucepan. Add brown sugar and butter. Bring mixture to a boil, stirring constantly. Immediately remove from heat. Drizzle the mixture over the dough in the Bundt pan. Bake 30 minutes or until the tops are crisp and turning golden brown. Remove from oven. Rest 5 minutes. Cover the Bundt pan with a large plate. Invert pan. Carefully, left the pan to expose the gooey sweet Monkey Cinnamon Bread.

Havarti Habanero Handful

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Havarti Habanero Handful! You’re probably thinking, “Not another grilled cheese sandwich!” Anyone who knows me understands I can’t leave well enough alone. So…when I came across this “heated” rich, semi-soft version of havarti cheese, I knew I had to have it. Habaneros, as you may recall, are like dynamite in your mouth. The cheese itself is creamy and mild which makes it a perfect match for the testy habanero pepper, or orange lantern as some people call them. When layered with cherrywood smoked ham and grilled artisan bread, the end result is nothing short of Fire and Ice. Are you up for the challenge?

HAVARTI HABANERO HANDFUL

Ingredients:

4 thick slices of artisan bread

3 tablespoons butter

8 ounces cherrywood smoked ham, deli sliced

4 ounces havarti habanero cheese, sliced

Instructions:

Preheat an iron skillet over medium low heat. Butter one side of each slice of bread. Place two slices in skillet, buttered side down. Divide cherrywood smoked ham between them. Replace tops, buttered side up. Heat sandwiches until bread is lightly browned, then carefully flip over. Layer havarti habanero cheese over toasted tops of sandwiches. Reduce heat to low setting. Place a glass lid over the pan so the cheese will melt as the bottoms turn golden brown, approximately 2-3 minutes. Serve immediately.

Veggie Burger

What’s Cooking in Gail’s Kitchen? Equal Measures: Veggie Burger! For a quarter-pounder without all the fat, substitute red meat for black beans instead. Sound crazy? Actually, I conducted a little taste test on my husband recently. By using mashed black beans, onion, green pepper, egg, and bread crumbs, it seemed more like a meatloaf than a burger. It kinda did. The texture was the same and they fried up real nice in the iron skillet. By the time we added lettuce, tomato, onion, and pickle, we practically did a double-take on the finished product. Go all out and slide it between a brioche bun. The veggie burger definitely crossed the finish line at the dinner table. Now that’s delicious.

VEGGIE BURGER

Ingredients:

16-ounce can organic black beans, drained and rinsed well

1/2 green pepper

1/2 yellow onion

2 cloves garlic, minced

1 egg

1 tablespoon chili powder

1 tablespoon cumin

3 drops sriracha sauce

1/2 cup Italian bread crumbs

Butter for frying

Brioche hamburger buns

Condiments, per taste

Instructions:

Using a food processor set on Pulse, mash black beans until thick and chunky. Transfer to a bowl. Next, combine green pepper, yellow onion, and minced garlic in the food processor. Chop into small pieces. Stir into the black beans. Add egg, chili powder, cumin, and sriracha sauce. Mix well. Add bread crumbs. Mix together with gloved hands until consistency is dense enough to form into patties. Melt butter in an iron skillet over medium heat. Place patties into skillet and cook about 7-8 minutes until a crispy outer edge is present. Flip and cook 7-8 minutes longer. Serve with condiments of choice on a brioche bun.

Open-Faced Sammies

What’s Cooking in Gail’s Kitchen? Equal Measures: Open-Faced Sammie! The popularity of open-faced sandwiches has been brewing since the 15th century, when it was typically eaten for breakfast, lunch, snack, or supper. Although the layers have changed, butter or cheese remain the favorites as spreads, plus any combination of meat and vegetables. This is where your personal palate comes in. Or, perhaps whatever you have on hand in the refrigerator. Gardens abound with peppers, tomatoes, cucumbers, and radishes. But don’t limit yourself there. I find avocados to be perfectly satisfying, especially with a crispy slab of applewood smoked bacon. Like I said, the choice is yours. One thing is for certain, it’s definitely easier to eat an open faced sandwich with a fork and knife.

OPEN-FACED SAMMIE

Ingredients:

2 slices pumpernickel rye bread, artisan-style

1 tablespoon sea salt butter

3 slices Swiss cheese, divided

3 slices bacon, cooked

1 ripe avocado, pitted and mashed

1 teaspoon lime juice

1/8 teaspoon garlic powder

1 tomatillo, chopped

1 tomato, sliced

1 egg, hard-boiled and chopped

1/8 teaspoon Everything But Bagel seasoning

Instructions:

Toast artisan pumpernickel rye bread. Butter with sea salt. Place 1 1/2 slices of Swiss cheese on each piece of toast. Microwave on High 15 seconds to melt cheese. Layer with 1 1/2 slices crisp bacon. In a small bowl, combine mashed avocado, lime juice, and garlic powder. Mix well. Fold in chopped tomatillo. Spread over each sandwich. Place two tomato slices over avocado mixture. Spoon chopped hard-boiled egg pieces over tomatoes. Sprinkle with Everything But Bagel seasoning. Makes two open-face sandwiches.

Urban Lemon Curd French Toast

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Urban Lemon Curd French Toast! Shortcuts, gotta love them. Just because you’re preparing food at home doesn’t mean everything has to be made from scratch. Betty Crocker, an American cultural icon, is proof of that. I used a store-bought lemon curd instead of making it from scratch. And if you want to take this recipe one step closer to simplifying your life, merely substitute the fresh berry compote with frozen strawberries in syrup, thawed of course. After all, the main attraction is the lemony rich oven-baked French toast sprinkled with vanilla bean and nutmeg. Everything is prepared the night before so all that’s needed is baking time the next morning. See? Simple isn’t so bad.

URBAN LEMON CURD FRENCH TOAST

Ingredients:

4 eggs

2 cups milk

1/2 cup heavy cream

1 vanilla bean, split lengthwise, seeds scraped out and reserved

10-ounce jar lemon curd

1 loaf Hawaiian Sweet Bread, sliced

1/2 cup blueberries

1/2 cup cherries

1/2 cup mulberries

1/2 cup cranberries

1/2 cup sugar

1 cup heavy cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Powdered sugar, garnish

Instructions:

To make the French toast, butter an oval baking dish. In a large bowl, whisk together eggs, milk, heavy cream, and vanilla bean seeds. Fold in the lemon curd. Stir well. Arrange the Hawaiian Sweet Bread slices evenly in the prepared dish, slightly overlapping them. Pour egg mixture over bread. Spoon to coat all slices. Cover and refrigerate overnight. To make the fruit compote, in a saucepan over medium heat, combine blueberries, cherries, mulberries, cranberries, and sugar. Cook, stirring occasionally, until the fruit breaks down, about 15 minutes. As the juices are released, the fruit will thicken. Remove from heat, cover, and refrigerate. Warm in the microwave the next day before serving. The next day, to bake the French toast, preheat oven to 350°. Let the French toast stand at room temperature 15 minutes before placing in the oven. Remove lid. Bake 45-50 minutes. To make the whipped topping, chill the mixing bowl and beaters beforehand. Place the heavy cream, sugar, and vanilla extract in the mixer bowl. Beat on medium speed until the cream begins to thicken, about 4-6 minutes. The whipped cream will double in volume and form soft peaks. Remove the French toast from the oven. Let it cool for 10 minutes. Top with warm berry compote, whipped cream, and dusting of powdered sugar. Serve warm.