CHIEFTAIN APPLE BREAD
In one bowl mix
2 1/2 cups flour
4 1/2 tsp. baking powder
1/2 tsp. each cinnamon, allspice, ginger
In another bowl mix 1 1/2 cups sugar
3/4 cups butter
1 egg, beaten
1/2 cup milk
When both bowls are thoroughly mixed, stir together only enough to mix. Don’t over stir.
Then have 2 apples peeled. Grate w/ cheese grater into mix. Stir & put in greased loaf pans. Makes 2 large loafs or 4 small. Bake @350* 45mins for large size loaf. Check for doneness w/ toothpick. Carefully take out of pans as they come out of the oven, to cool or they will “sweat” & cool all the way before cutting or you will get crumbs. Chieftain was a famous restaurant in Wenatchee that people would go to just to get this bread. It was a secret recipe that I acquired from someone that worked there.
COCOA APPLE CAKE
In one bowl mix
2 1/2 cups flour
2 tablespoons baking cocoa
1 tsp. each cinnamon, allspice, ginger
1 tsp. baking soda
In another bowl mix
1 cup butter
2 cups sugar
3 eggs
1/2 cup water
When both bowls are mixed, mix together. And add;
1 cup nuts
½ cup chocolate chips, I like to also put in ¼ cup butterscotch chips
2 apples peeled and grated.
Makes 3 large loaf & 5 small loafs. Also can be baked in a tube pan.
Bake @ 325* for 60 to 70 mins. For the larger sizes. Less for smaller. Check for doneness w/ toothpick.
“Maria’s” NATURALLY DRIED FRUIT STUFFING
3 Tablespoons dried black cherries-quartered (Can sub. rainier cherries or manoka raisins)
¼ cup dried cots cut into ¼ in pieces. (Can sub. Nectarines or pluots).
3 Tablespoon dried pears cut into ¼ in. pieces
1 cup dried Royal Gala apples broke into small pieces. (Can sub. Grannys or Pink Ladys).
1/3 cup chopped Mac nuts, slivered Almond or Pecans
½ cup butter (can sub any oil)
1 small minced red onion
½ cup apple cider (can sub any juice).
1 Tablespoon fresh ginger finely minced(optional)
½ teaspoon each sage, paprika & sea salt
4 cups cubed fresh whole grain bread (your favorite bread)
1 medium carrot grated
1 cup minced celery (can sub fennel stalks)
Optional: 1 cup grated pepper jack cheese (can sub any cheese)
Cook & stir onion, celery, spices, apples, pears, ginger & 2 Tablespoons butter in med saucepan until onion is tender, about 10 to 15 minutes on medium. Mean while in large bowl combine remaining dried fruit, cheese, nuts, bread cubes & carrots. Mix well. When onions are tender add remaining butter to melt. Add cider, stir into bread mixture until evenly coated. Form into ½ cup balls. If balls won’t hold form add a little more cider. Place evenly on greased baking dish bake for about 25 minutes @ 350* or until crisp & golden brown. Can be put into greased muffin tins.
For a change try adding a colored bell pepper seeded & diced to the onion mix.
To spice it up add 2 jalapenos seeded & finely minced to the onion mix.
TIP: Use your kitchen scissors to cut dried fruit.
Also for a change try fresh apples & or pears grated into the bread mixture. And omit the juice.
APRICOT BRITTLE
1/2 cup h2o
3 cups sugar
cook on med till golden Brown.
On greased cookie sheet spread evenly ¼ cup toasted slivered almonds
1 cup choc. Chips
1 cup chopped dried apricots
Mix
Pour sugar mix on top let cool and harden then break into serving sizes.
Store is air tight bag
FRUIT CHIP COOKIES !!
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½ cup sugar
½ cup brown sugar
1/3-cup butter
1/3 cup shorting
1 egg
1-teaspoon vanilla
1 ½ cups all-purpose flour
½ teaspoon baking soda
1/2 cup copped nuts
1/2 cup chopped dried fruit
Heat oven to 350’
Mix sugars, butter, & shorting then add egg and vanilla
Mix together flour and soda
Mix W/ egg mixture add nuts and fruit
Drop dough by rounded teaspoons on ungreased cookie sheet about 2 inches apart
Bake 8-10 minutes until golden brown
HARVEST LOAF BREAD
bowl One
1 ¾ cups flour
1 tsp. Soda
1 tsp. Cinnamon
½ tsp salt-opt
½ nutmeg
¼ tsp cloves
½ cup butter
1-cup sugar
2 eggs
Bowl two
½ cup butter
1-cup sugar
2 eggs
add one and two together quickly .
Add ¾ cup pumpkin
¾ cup Chopped dried fruit
¾ cup chopped nuts
Pour into 1 9×5 greased loaf pan
PEACH LAYER BARS
Makes 24 servings
1 cup brown sugar
1 cup butter or margarine
1/2 teaspoon salt
1 3/4 cups rolled oats
1 3/4 cups flour, sifted
1/2 teaspoon vanilla
Cream sugar and butter until light and fluffy. Add oats, salt, vanilla and flour. Mix until blended.
FILLING:
1 cup Dried White flesh Peaches, Cut fine
1 cup sugar
1/2 cup hot water
1/2 cup chopped nuts (optional)
Combine sugar, Peaches and water. Cook over medium heat 15 minutes, or until creamy, stirring frequently. Line a well-greased shallow pan (8xl2-inch) with half the flour mixture, add the filling, and sprinkle remaining flour mixture on top as evenly as possible. Bake in 350° F. oven 30-35 minutes, or until lightly brown. Cool and serve.
Makes 6 dozen cookies or 64 bars
CHERRY AND CHOCOLATE CHIP COOKIES
1 cup dried Cherries
1 cup (2 sticks) butter or margarine
2 cups granulated sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
2 cups quick-cooking oats
1 cup semi-sweet chocolate pieces
Makes 12 muffins
Cream together butter and sugar. Add eggs and vanilla; beat well. Combine flour, cinnamon and baking powder; gradually add to creamed mixture. Stir in oats, Cherries and chocolate pieces. Mix well, dough will be very stiff. For cookies, drop by teaspoonfuls on ungreased cookie sheet. For bars, divide dough in half and spread each half in a greased 8-inch square pan. Bake in 350° F oven. For cookies, bake 15 minutes; for bars, bake 30 minutes. Use a table knife to cut bars while still warm. Cut lengthwise into 1-inch strips, turn pan and cut crosswise every 2 inches.
DOUBLE CHOCOLATE MANOKA & NUT COOKIES
Yields 2 dozen 2-inch cookies.
1 Cup Manoka raisins
1/2 cup softened butter or margarine
3/4 cup granulated sugar
l egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/4 cup dry roasted peanuts-coarsely chopped
Preheat oven to 350° F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir flour, cocoa, baking soda and salt together in small bowl and add to butter mixture. Blend. Stir in raisins, chips and nuts. Portion onto ungreased baking sheet. Bake 8 to 10 minutes or until set. Cool slightly on pan; remove to wire rack and cool completely.
HEARTY FRUIT BRAN MUFFINS
1 ½ cups mixed dried fruit chopped finely
11/2 cups bran flakes cereal
1/2 cup fruit juice
1 egg or 3 tablespoons egg substitute
1/2 cup non-fat milk
6 ounces apple juice concentrate
3 tablespoons vegetable oil
1 large banana, mashed
2 tablespoons honey or ¼ cup brown sugar firmly packed
1 1/2 cups oat flour or whole wheat or all-purpose unbleached
flour
1/2 cup rolled oats
1 teaspoon cinnamon
11/2 teaspoons baking soda
2 teaspoons baking powder
Combine bran flakes in a large bowl with fruit juice, moisten evenly. Add egg, milk, apple juice concentrate, oil, banana, mixed dried fruit and honey. Mix well.
In a small bowl, combine flour, oats, cinnamon, baking soda and baking powder. Add to bran mixture and mix well.
Line 12 muffin cups with paper liners. Spoon batter into cups. Bake at 350°F for 20 minutes or until done.
