Dutch Apple Bread

2 loaves, 8 slices each ,Active Time: 30 minutes ,Total Time: 1 hour 10 minutes

Ingredients


Streusel

1/3 cup whole-wheat flour

1/4 cup brown sugar

3/4 teaspoon ground cinnamon

Pinch of salt

1/4 cup chopped walnuts

1 tablespoon frozen apple-juice concentrate, thawed

1 tablespoon canola oil
Bread


3 large egg whites

1/4 teaspoon cream of tartar

1 cup granulated sugar, or 1/2 cup Splenda Sugar Blend for Baking, divided

1 cup buttermilk, or nonfat plain yogurt

3 tablespoons canola oil

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 cup whole-wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups chopped peeled apples, (2 medium)

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Preparation

1.To prepare streusel: Combine 1/3 cup flour, brown sugar, 3/4 teaspoon cinnamon and pinch of salt in a small bowl. Stir in walnuts. Drizzle apple-juice concentrate and 1 tablespoon oil over dry ingredients and rub in with your fingers until crumbly. Set aside.

2.Preheat oven to 350°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

3.To prepare bread: Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup granulated sugar (or 1/4 cup Splenda), beating until stiff peaks form.

4.Combine buttermilk (or yogurt), 3 tablespoons oil and vanilla in a small bowl. Whisk the remaining 1/2 cup sugar (or 1/4 cup Splenda), all-purpose flour, 1 cup whole-wheat flour, baking powder, baking soda, 1/2 teaspoon salt and 1 teaspoon cinnamon in a large bowl. Make a well in the center of the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Fold in apples, then the beaten whites. Spoon the batter into the prepared pans, smoothing the tops. Sprinkle with the reserved streusel. Bake the loaves until lightly browned and a skewer inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and finish cooling on the rack.

Tips & Notes

Make Ahead Tip: Wrap well and store at room temperature for up to 2 days or freeze for up to 1 month.

Nutrition

Per slice: 193 calories; 5 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 258 mg sodium; 128 mg potassium.



2 Carbohydrate Serving



Exchanges: 1 starch, 1 other carbohydrate, 1 fat

HOMEFIRE SWEET POTATO CHEESECAKE

This recipe for a special Thanksgiving treat comes care of Edmonton chef Bruce Wells.


It would be a perfect end to a Thanksgiving spread. For one thing, it's orange, and serves 12 to 14 people. Enough said. But more important, even though it's a cheesecake, this recipe is surprisingly airy. The graham cracker crust, loaded with butter, is also easy for cooks of all skill levels.



- - -



HOMEFIRE SWEET POTATO CHEESECAKE

1-1/2 cups graham cracker crumbs (300 mL)

1/4 cup (50 mL) white sugar

1/4 cup (50 mL) butter

2 pounds (1 kilogram) sweet potatoes

24-ounces (750 grams) cream cheese, softened

1 cup, less one tablespoon (250 mL, less 15 mL) white sugar

1/3 cup (75 mL) sour cream

1/4 cup (50 mL) heavy whipping cream

3 eggs



Preheat oven to 350 F/180C. Mix together graham cracker crumbs, sugar and butter. Press mixture into the bottom of a 9-inch (22-cm) springform pan. Bake 10 minutes and cool.

Place potatoes (skin on) in a baking dish and bake until a knife inserted in the centre goes in easily, about one hour. Cool potatoes enough to handle, peel and puree. Transfer 1-1/2 cups (375 mL) of the sweet potato puree into a mixing bowl, add the cream cheese, white sugar, sour cream and whipping cream. Beat until smooth. Beat in one egg at a time, blending well after each one. Pour filling into crust.

Bake at 350F/180C until a toothpick comes out clean, about one hour. Turn off oven, and let cake stand one hour in the oven with the door ajar.



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A Prelude to Winter

Looks like we may actually get some rain here!. Though you still never know. I have seen it rain in the L.A. basin,yet we nevr get a drop up here in the Antelope Valley. But it is real cloudy, and it was a 'red sky" this morning. So, hopefully we get wet ! I am really enjoying the cool weather, though the forecast is to be back in the mid 80's by the weekend. Again, we'll see.
Anyway, have a happy day!
Kent

Roasted Eggplant & Feta Dip

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.


Ingredients


1 medium eggplant, (about 1 pound)

2 tablespoons lemon juice

1/4 cup extra-virgin olive oil

1/2 cup crumbled feta cheese, preferably Greek

1/2 cup finely chopped red onion

1 small red bell pepper, finely chopped

1 small chile pepper, such as jalapeño, seeded and minced (optional)

2 tablespoons chopped fresh basil

1 tablespoon finely chopped flat-leaf parsley

1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon salt

Pinch of sugar, (optional)

Preparation


1.Position oven rack about 6 inches from the heat source; preheat broiler.

2.Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.

3.Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 75 calories; 6 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 4 g carbohydrates; 2 g protein; 2 g fiber; 129 mg sodium; 121 mg potassium.


Exchanges: 1/2 vegetable, 1 fat

Boot Tracks

3 dozen cookies

Active Time: 30 minutes
Total Time: 30 minutes Ingredients


1/2 cup salted butter

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup whole-wheat pastry flour

6 tablespoons cocoa powder

2 tablespoons canola oil

1/2 teaspoon espresso powder, (optional)

Confectioners' sugar, for dusting
Preparation


1.Preheat a nonstick (not Belgian) waffle iron.

2.Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until thoroughly combined.

3.Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Close and cook until the cookies are puffed and cooked through, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely and don’t let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioners’ sugar while still slightly warm (see Variations). Variations: Instead of confectioners’ sugar, drizzle cooled cookies with melted bittersweet and/or white chocolate. Or make a peppermint drizzle: Mix 1 cup confectioners’ sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 1 day. Dust with additional confectioners' sugar just before serving.

Nutrition

Per cookie: 63 calories; 4 g fat (2 g sat, 1 g mono); 18 mg cholesterol; 7 g carbohydrates; 1 g protein; 1 g fiber; 22 mg sodium; 18 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1/2 fat