Butteryappleloaf Recipes

DUTCH APPLE LOAF

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5-in. loaf pan., For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

APPLE BUTTER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8x4x2-inch loaf pan.
• Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.
• Beat the butter and sugar with an electric mixer in a separate large bowl until smooth. Add the egg and apple butter; continue beating until smooth. Mix in the flour mixture until just incorporated. Fold in the raisins and walnuts; mixing just enough to evenly combine. Pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BUTTERY APPLE LOAF CAKE

Steps:

• Heat oven to 350°F Coat a 9 x 5 x 3-in. loaf pan with nonstick spray.
• Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside.
• Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended.
• Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely.

BUTTERY APPLE LOAF

Steps:

• Preheat oven to 350°. Spray the largest loaf pan you have. (original recipe calls for a 9 x 5, but I used a 12" and it was almost too small!).
• Stir together the strudel topping; set aside.
• Beat the eggs lightly with a fork to blend. Stir in butter and milk. Add flour and sugar, stir with a spatula until moist (batter will be lumpy).
• Layer 1/2 the batter, apples and strudel: repeat layers. Bake until a toothpick comes out clean, about an hour. Cool ten minutes in the pan; remove and let cool completely. Serve with ice cream.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

PINEAPPLE LOAF

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

SWEET AND BUTTERY LOAF

Steps:

• Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.
• Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.
• Increase the speed to medium and beat for 8 minutes or until pale and creamy.
• Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.
• Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.
• Scrape down the sides of the bowl. Beat for a further 8-10 minutes or until the dough is smooth.
• Turn the dough out onto a lightly floured surface and, kneading gently, bring together.
• Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm place for 2-3 hours or until the dough has doubled in size.
• Brush a 10cm x 20cm (2-liter/2-quart-capacity) loaf tin with half the melted butter. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape into rounds. Arrange in the prepared tin, cover with plastic wrap and set aside in a warm place for 1-2 hours or until doubled in size.
• Preheat oven to 180°C (350°F). Using kitchen scissors, snip lengthways down the center of the dough in the tin to create 8 portions. Brush the dough with the remaining butter and bake for 30-35 minutes or until golden. Pull the loaf apart and spread with extra butter to serve.

PEANUT BUTTER LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
• Sift together flour, soda and salt. In a large bowl, cream sugar and peanut butter together. Beat in egg and vanilla until smooth. Stir in flour and milk alternately, beating until smooth after each addition. Spoon batter into prepared pan.
• Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool. Store in a covered container.