There is something about this time of year that makes me want to indulge in all things apple and pumpkin . . .  and spice.  Its only natural I guess since this is the time that those things are coming into their own and are available in abundance.  One thing I like to make is applesauce, and once I have made my applesauce, then I like to make an Applesauce Nut Bread or an Applesauce Cake.

 

I basically make two kinds of applesauce.  One with sugar and one without sugar.  The one I make with sugar is to eat as is, and the one without is to use in baked goods, where there will be sugar added to the batter. Both freeze very well. I freeze it in one cup amounts which is perfect for either use.

 

Today I decided to try out a new Applesauce bread/cake recipe.  I have a cookery book entitled, Recipes Worth Sharing, recipes and stories from America's most-loved Community Cookbooks. 

 

This particular recipe is attributed to The Bells are Ringing: A Call To Table by the Mission San Juan Capistrano Women's Guild.  It looked good. I did make a few changes from the original, which I will detail, and of course have also converted it to British measurements for the British kitchen.

 

The original recipe called only for the use of cinnamon and nutmeg.  I added some cloves.  Cloves go very well with the flavour of apple and my husband loves cloves. He is always banging on about his mom's apple pie and how she used cloves, so the cloves were a love note to him.

 

There was also a rather abundant amount of cinnamon sugar nut sprinkle in the original recipe which was to be sprinkled on top.  I thought it was a bit much for just on top so I divided it in three and sprinkled it between two layers and only added the final third for on top, which . . .

 

As you can see was more than ample!

 

I also toasted my pecans.  I toast all of my nuts prior to baking with them. It just makes them taste nuttier and I love the smell of them toasting.  About 6 to 8 minutes in a moderate oven on a baking sheet does the trick.

 

The end result was a very delicious loaf.  There is no need for a drizzle or frosting on top as the brown sugar adds the perfect amount of sweetness for that purpose.

 

The loaf itself is not overly sweet, which I liked.  As a Diabetic, I am not supposed to eat a lot of sugar, so this isn't exactly on my list of things I can eat, but if I was tempted it is not the worst thing I could eat either.

 

Its not quite as moist as some applesauce breads I have made in the past, but I think that a slice of this warmed and spread with butter would be excellent with a nice hot cup of tea, herbal or otherwise.

 

When I was working at the Manor the Mr used to like me to toast the quick breads and butter them when I was serving them to him.  It actually really is quite nice to do that with a quick bread, and I strongly suspect that this bread will be lovely toasted as well.

  

I am also thinking it might make a great bread and butter pudding when it gets to being a bit stale.  If you have never tried that with a quick bread, then you don't know what you have been missing out on! 

 

Bread and Butter Pudding made with sliced quick bread is magnificently delicious . . . I have done it with my cinnamon loaf, banana bread  and gingerbread in the past and all versions were drool-worthy!

  

You don't want to do it with really crumbly quick breads, but sturdier ones like this one are perfect for that purpose!

 

The added bonus of this lovely bread is the wonderful smell it leaves in your house while it is baking  . . .  cinnamon, nutmeg, cloves . . .  smells like Home Sweet Home to me!  Bon Appetit! 

 

This recipe today is a brilliant one to use when you have some leftover cooked chicken (or turkey) that you are needing to use up.  It's quick and easy and quite tasty! 

 

The recipe is one which I adapted from this BHG cookery book that I bought way back in the early 1970's.  Yes, it is old, just like me!  But old doesn't necessarily mean its no good!

 

I started buying these books when I was still in High School.  There was a whole enclopedia of them.  I have talked about them before on here.  They contain a lot of recipes that I cut my culinary teeth on.

 

I have adapted this one somewhat.  I tend to use my own homemade stuffing mix (see recipe below).  Stuffing Mix is not the same over here as it is in North America.  They use rusk crumbs, not bread cubes, and the flavouring is quite different.  After making my own stuffing mix, I don't think I would ever buy a stuffing mix again.  Its really quite good and you know exactly what is in it. (Note - If you are living in the UK, do NOT use British Stuffing Mix. It will not work the same. Make your own from scratch. Its worth it.)

 

It also uses a tin of condensed soup.  Mushroom.  I am not a tinned soup snob. They do have their uses.  By all means use the lower fat one if you can find it.

 

The stuffing gets mixed with half of the tin of soup (undiluted) and some chicken stock, and a couple of beaten eggs.  I did cut down on the quantity of chicken stock.  The original recipe called for 2 cups, I thought 1 1/2 cups was sufficient. 

 

It also did not state what size eggs to use.  I used medium.  This mixture bakes into a savoury stuffing flavoured bread pudding.  It is topped with chopped cooked chicken prior to baking. That in turn, gets the remaining half tin of soup (which has been thinned with some milk  and mixed with chopped red peppers)  poured over top.

 

Covered and baked for abotu 45 minutes, I uncover it and bake it for a bit longer just until lightly golden.  This is actually delicious. Proof positive that these older recipes, with a tiny bit of adaption, are still solid and quite usable!

 

  

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 11 by 7 1/2 inch baking dish. (I used a 9 inch pie dish.) Set aside. 

 

I served it with tiny baked potatoes, roasted beetroot and steamed broccoli.  Todd gobbled his up.  I did cut the recipe in half as there are only two of us.  It was quick, easy to make and quite delicious. My trinity of good eating!  Bon Appetit! 

 

 

If you are looking for something a lot different from the Christmas Cakes, puddings and mince pies that you have been enjoying over the past week or so, look no further.  Today I have a fabulous Lemon Bread Pudding to share with you!

 

This pudding is very different than my usual Lemon Curd Bread and Butter Pudding that I make.

 

This is light and custardy, almost soufflee-like  . . .

 

It puffs up nice and light in the oven, but will sink upon standing, so you will want to serve as soon as possible.  But don't worry, it tastes fabulous even when it sinks  . . .

 

It is filled with lovely lemon flavour . . .  from thefresh juice and lemon zest used, along with a small amount of  Limencello which is totally optional, but if you have it, do use it!

 

Even Todd who is not overly fond of lemon anything (I know very strange indeed) enjoyed this  . . .

  

There is also a lovely Lemon and Cardamom sauce to serve . . . . warm and spooned over the warm pudding  . . . . lashings of cream could also be a nice addition, although we did not avail ourselves of it on the day.

 

This is seriously delicious. Cardamom and lemon are such beautiful partners  . . .

 

Sweet, tangy and moreish.  You cannot ask for much better than that! 

 

 

Preheat the oven to 170*C/325*F/ gas mark 3.  Butter the bottom only of a 2 litre/quart baking dish.

Heat the cream, milk, sugar and butter together to melt the butter.  Set aside.  Put the bread into a large bowl along with the lemon zest.  Toss to coat the bread with the zest.  Pour in the milk mixture and set aside to cool.  Whisk together the egg yolks, lemon juice and lemincello if using.  Add this to the bread mixture in the bowl and combine.  Whisk together the egg whites until stiff. Fold gently into the bread mixture and then pour into the prepared dish.

Bake for one hour, or until a knife inserted near the centre comes out clean.

While the pudding is baking make the sauce.  Whisk together the sugar and corn flour in the top of a double boiler.  Whisk in the hot water, lemon juice and Limencello, if using.  Cook, whisking constantly until the mixture bubbles and thickens.  Whisk in the butter and cardamom.  Keep warm.

Serve the pudding spooned out into bowls with some of the sauce drizzled over top.

 

I think a scoop of vanilla ice cream served on top of the warm pudding would also not go amiss!  Happy New Year and Bon Appetit!