Glazed Poppy Seed Bread

Glazed Poppy Seed Bread

*****

I do believe I got this recipe from my beautiful sister-in-law, but I cannot be 100% sure. If you don't like it too sweet, don't add the glaze, it's still great!

INGREDIENTS:

3 c. all-purpose flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

3 Tbsp. poppy seeds

1 1/2 tsp. butter flavored extract

1 1/3 c. vegetable oil

3 eggs

1 1/2 c. milk

2 1/4 c. white sugar

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

DIRECTIONS:

1. Preheat oven to 350*. Grease pans well (bottoms especially.) (I do 6 mini loaves - I'm a bake-giver, you could also do 2 9" loaves, but make sure you bake for appropriate times.)

2. Mix flour, salt, baking powder, poppy seeds, butter favoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.

3. Bake at 350* for 30-35 min. (1 hr for 2 large loaves.) Cool 5 min. Pour glaze over top.

GLAZE:
INGREDIENTS:
1/4 c. milk
1/2 tsp. butter flavored extract
1/2 tsp. almond extract
1 tsp. vanilla extract
approx 2 c. powdered sugar
To make glaze: Mix first 4 ingredients. Then add enough powdered sugar to make a glaze. Pour over loaves. (As it sits, the glaze will harden, don't make it too runny or too thick.)

ENJOY!

Pear Bread

Pear Bread

*****

I found this recipe after canning a crate of pears and I had only a couple pears that weren't enough to can another batch.

Ok, So the picture doesn't really do this justice. I tried to make it look different than the apple bread picture, so I spread some butter on which tastes better than it looks.

But trust me it is DELICIOUS!

Hubby gives it a solid 5 STARS and wishes pears were available year round!

This recipe makes 2 8x4" loaves

• 1 cup vegetable oil
• 2 cups granulated sugar
• 3 eggs
• 3 pears (2 1/2 cups) - peeled, cored and chopped
• 1 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
3. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of a loaf comes out clean (the original recipe says to bake for 60 min WHAT?!?!?! If you want burnt bread go ahead, but 45 min did well for me). Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

**Just a reminder for my fellow high altituders (is that a word? HA!), remember to decrease the sugar somewhat and/or add a little more liquid so your bread won't sink in the middle. (Unless you don't care what it looks like.) You could also adjust the temp and time, raising the temp approx 15* and decreasing time about 10 min. **

Enjoy!

APPLE BREAD

Apple Bread

******

This is Matthew's favorite fruit bread that I've ever made. He gives it 6 stars!

Ingredients:

3 c. all-purpose flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c vegetable oil

2 c. sugar

2 eggs, beaten

1/2 tsp. vanilla

2 c. apples, peeled, cored and coarsely chopped

Directions:

**This recipe says to mix the dry and mix the wet separate and all that jazz. I don't do it cause I hate making 2x the mess to clean up. But for this recipe there is an even better reason and here's why: this batter is THICK. Almost like cookie dough thick, you'll be thinking this is NOT bread. But it is. Here's a little trick, if you have the extra time. First thing you get ready is the apples. Put them in your mixing bowl and pour the 2 c sugar over the top and let it sit. The sugar will help "leech" out the moisture from the apples. This will make your batter much easier to work with. The longer it sits, the more liquidy (that a word? o well)

the batter will be. If you don't have time this recipe will still work, just don't be scared by its thickness. Once you're ready start adding the other ingredients.**

In large mixing bowl place oil, sugar, eggs, vanilla and apples (if you've already combined your apples and

sugar, just add the other 3 ingredients to that same bowl ;). Mix together. Add cinnamon, baking soda, baking powder and salt to the wet mixture. Mix that. Now add your flour. 1 c at a time, stirring after each. Again, a reminder, batter will be thick. If you use the aid of your kitchenmaid (for us lucky souls that have one) it is no big deal, the rest of you will get a nice little arm workout.

I don't know if you can really tell. But it looks more like cookie dough (and tastes almo

st as delicious;).

Divide the mixture between 2 greased 8x4" bread pans. Or 1 8x4" pan = 3 mini loaf pans (in case your one for sharing :)

Bake at 350* for 40-45 min (Mine does great at 43 min). or until the bread tests done. Cool for 10 min. on wire rack before removing from pan.

Please note if you are high altitude (like me) you might want to decrease the sugar, because the bread does sink in the middle if you don't. However, I like the extra sweetness and the less sugar, the even thicker the batter because the apples won't give off as much moisture. So it's your call. I prefer not perfect looking but perfect tasting. :)

O, you can add nuts if you want. We are not a nut in our bread family.

Hope you enjoy, and Matthew will always take extras if you have some, I can't make it fast enough to keep him full. :)