All these look yummy? Recipes to come next week!

Applesauce Spice Bars

We had these for dessert yesterday with homemade pumpkin ice cream, so yummy..........and did have a few leftover for breakfast this morning....................very good for breaky as well!

Hannah

1c. honey 1/4c. oil

1 1/2 c. applesauce

2c. wheat flour

1c. cranberries or raisins/chopped apple

1c. almonds or your favorite nut!

1/2 t. cinnamon

1/2 t. nutmeg

2t. baking powder

In a bowl, mix the honey and oil until smooth. Add remaining ingredients, blending well. Turn the batter into a 11x7in. greased pan. ( you could use a loaf pan as well) Bake in a 350 oven for 35min. (50min. if in a loaf pan)

German Apple Pancake

This is one of our Dads favorite breakfast recipes...............our mom used to make it a long time ago. We don't remember ever eating it, but have been always hearing raves about those "German Apple Pancakes" So for our dads birthday breakfast, we made them for him...................all of those ravings were true.....it is SOOOOO good! We topped ours with whipped cream (from our cow's milk of course!)

Try it out!

Hannah

2 eggs

1/3c. flour

1/3c. milk

1/4 t. salt

Apple Filling

1 large apple

1/4 c. butter

1/3-12c. brown sugar

3/4 t. cinnamon

Topping

1/4 c. brown sugar

1/2 t. cinnamon

Heat oven to 400. Place a 9in. pan in there for 3min. with 2T. of the filling butter: rotate pan so all the butter is all over the bottom. mix the batter ingredients in your mixer for 1min. on Med. speed. Cook the filling ingredients for 3min. Set aside. Pour the batter into the buttered pan. Scoop filling ingredients onto the batter. Sprinkle with topping. ( that has been mixed together)

Bake for 20-25min. Or till golden brown.

Serves 2-3

TWD Chocolate Banded Torte

Since our dads birthday fell on this recipe week.................we made it for him! He chose vanilla ice cream to go with that extremely chocolaty ganache.

Our voting on this recipe was less liked then many of the other TWD recipes..............weird because we all love chocolate!
Maybe if we had a different ice cream, we would have liked it better? Also the amount the recipe serves, was WAY TOO MUCH! Yikes way to much ganache for me!

We did encounter a few "problems" with our torte as well. The layers were very hard to cut (we did use a hot knife) and our layers were uneven. Most likely why our layers were uneven is our own fault, in not letting them freeze as long as they needed. But we were in a hurry since we had been gone all day:-)

We have already tried the PB Oatmeal cookies....................very good!

Till next time!

Chocolate Topped Peanut Bites

Crust:
1c. flour
1/4 c. sugar
2 T. confectioners sugar
1/4 tsp. salt
1 stick(8 Tablespoons) unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten

Filling:
1/2 c. chunky peanut butter
1/4 c. sugar
1/4 c. brown sugar
1/2 c. light corn syrup
1/3 c. peanuts
3 1/4 T. flour

Topping:
1 1/2 c. semi sweet chocolate chips


For Crust: Toss flour, sugar, confectioners sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the eggs yolk over the dry ingredients and pulse until the dough forms clumps and curds stop before the dough comes together in a ball. Press into a mini muffin pan and baker for about 12-15 min. until golden brown. Cool.

For Filling: In a sauce pan over medium heat mix the sugars, corn syrup and peanut butter. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the flour. Then add the peanuts and stir until the peanuts are evenly coated. Once the crust's are done cooling add the filling, fill all the way to the top.

Topping; Melt chocolate chips over low-medium heat until melted until smooth stirring constantly.Or microwave till melted stirring every minutes till smooth. Spread on top of the peanut mixture and put in freezer until hard. When very cold and hard remove from freeze till room temp. Serve!

Country Loaf

Prep:25min.
Rise:3 hrs.
Bake:40min.


5 to 5 1/2 c. bread flour( we used half whole wheat)
1 tsp. sugar
1pkg. regular or quick active dry yeast(21/4tsp.)
2 c. very warm water(120-130 degrees)
2 T. olive oil
2 tsp. salt
Mix 2 cups of the bread flour, the sugar and yeast in large bowl. Add warm water. Beat with a wire whisk or electric mixer on low speed 1 min, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hr. until bubbly. Stir in the oil and slat. Stir in enough remaining flour, 1/2 cup at a time, until soft a soft, smooth dough forms. Place dough on lightly floured surface. Knead about 10 min., adding flour as necessary to keep dough from sticking, until dough is smooth and springy. Place dough in a large greased bowl. Cover bowl loosely with plastic wrap and let rise in a warm place for 1 hr. or until doubled. Dough is ready if indentation remains when touched. Grease a uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into a even, round ball, without releasing all the air bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45-60min or until almost doubled. Place square pan 8x8x2 or 9x9x2 on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 425. Spry loaf with cool water; sprinkle lightly with flour. Carefully cut three 1/4 inch deep slashes on top of loaf with sharp serrated knife. Bake 35-40 min. or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Yield: 1 large loaf about 32 slices