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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 cups unpeeled chopped apples 1 cup sugar 2 eggs (slightly beaten) ½ cup corn or canola oil 2 teaspoons vanilla 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons cinnamon ½ teaspoon allspice 1 teaspoon salt 1 cup raisins 1 cup chopped fresh cranberries ¾ cup butterscotch bits 1 cup broken nuts (walnuts or pecans) Instructions: Preheat over to 325. Prepare pans. Mix apples and sugar in a large bowl and set aside. Mix eggs, oil and vanilla in a separate bowl. Combine flour, baking soda, cinnamon, allspice and salt with a fork in yet another bowl. Next, combine egg mixture with apples and sugar. Combine flour mixture with apple mixture. Mix thoroughly; it’s very chunky. Then add raisins, cranberries, nuts and butterscotch bits into mixture until evenly distributed. Bake for 25-30 minutes. You may need to bake a little longer for loaf or bundt pans. Check with toothpick. Serve warm or at room temp. For added moisture, drizzle with Bourbon Sauce. (see below.) Bourbon Sauce: ½ cup brown sugar 3 teaspoons butter ¼ cup Bourbon Melt butter over medium heat. Add brown sugar and Bourbon. Simmer on low heat, stirring often to cook off some of the alcohol, about 5 minutes. Poke holes in surface of warm cake with wooden skewer and drizzle with sauce. Cover and let stand for a least an hour before serving. Freezes well. Notes: Sometimes I make this in loaf pans, sometimes as muffins, sometimes in ramekins. It’s up to you. First Place Taste Award, Haywood County Harvest Festival Apple Dessert Competition, October 2003 |
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