---

Once again -- apple recipes and some fun. British folklore, too, is filled with honoring the apple. An ancient Saxon coronation benediction reads, "Bless oh Lord, the courage of this Prince and prosper the works of his hands and may this land be filled with apples."

In Devonshire and other cities, the old custom of carousing through the apple orchards (otherwise known as "wassailing") on Christmas Eve still continues. The farmers walk in procession to a chosen tree in each orchard where voodoo is spoken and a bowl of cider is thrown against the trunk of the tree, consequently insuring a fruitful harvest.

Superstitions follow on the heels of legends and in Devonshire this "cure" for warts may still be used today -- cut the apple in half, rub it on the wart, tie the apple back together and bury it. The warts will vanish. Well, it doesn't work. That's it for that subject.

Let's do various kinds of apple breads today. Breads are such a nice addition to any meal, quick to make, as opposed to making bread using yeast, and I think most everybody like fruit bread of some kind or another. No more talk, just recipes.

+++++

HEARTY APPLE CHEESE BREAD

2 c. flour

2 t. baking powder

1/4 t. salt

1/2 c. butter or margarine, softened

2/3 c. sugar

2 eggs

1-1/4 c. tart, peeled, shredded apples*

1 c. walnuts, chopped

1/2 c. medium or sharp cheddar cheese, finely shredded

1/4 c. milk

Combine first three ingredients in a medium bowl, mixing to combine; set aside.

In a large bowl, cream butter and sugar until light. Add eggs; beat until fluffy. Stir in apple, 3/4 c. of chopped nuts and cheese. Stir in half of flour mixture till moistened; stir in milk. Stir in rest of flour mixture and mix well (don't beat hard).

Pour into well-greased and lightly floured 9x5x3 baking pan. Smooth out top of mixture and sprinkle with rest of nuts. Bake at 375 degrees 40-45 minutes or until toothpick inserted in center comes out clean.

Cool in pan 10 minutes; turn out onto rack to cool completely. Wrap in foil and refrigerate 24 hours before cutting.

*Don't shred the apples until you're ready to stir them into the sugar mixture or they will start to turn brown before they get mixed in.

Makes one loaf (about 15-18 slices).

+++++

APPLE CARROT BREAD

1/4 c. butter or margarine, softened

2/3 c. sugar

2 eggs

1-3/4 c. flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1-1/2 c. peeled, shredded apples

1/2 c. peeled, shredded carrots

1/2 c. flaked coconut or chopped pecans or walnuts

In a bowl, blend butter, sugar and eggs until creamy.

In another bowl, combine flour, baking soda, baking powder and salt; stir into butter mixture until well blended. Fold in apple, carrot and coconut or nuts. Turn into a greased and lightly floured 9x5 inch baking pan. Bake at 350 degrees for 55-60 minutes or until toothpick inserted in center comes out clean.

NOTE: Batter will be stiff before adding apples, etc.

Makes one loaf (about 15-18 slices).

+++++

SPICED APPLE-NUT BREAD

1 c. flour

2 t. baking powder

1/2 t. salt

1/4 t. baking soda

1/2 t. cinnamon

1/4 t. nutmeg

1-1/2 c. peeled, shredded, tart apple (Granny, Haralson, etc.)

1/3 c. shortening or margarine

2/3 c. sugar

2 eggs

1 c. whole wheat flour

1-1/2 c. coarsely chopped walnuts, divided

In a medium bowl; combine first six ingredients; set aside.

Cream together shortening, sugar and eggs in a large bowl. Stir in half flour mixture until moistened; mix in apple. Gradually blend in rest of flour mixture and wheat flour. Set aside 1/4 c. walnuts for top of loaf; blend rest of walnuts into batter.

Turn into greased and lightly floured 9x5 inch baking pan; smooth out top. Sprinkle with 1/4 c. walnuts. Bake on rack just below center at 350 degrees for one hour or until toothpick inserted in center comes out clean.

Remove pan from oven; let stand in pan 10 minutes, then turn out onto wire rack to cool.

Makes one loaf or 15-18 slices.

NOTE: If the apples you're using are very juicy when shredded, drain slightly before adding to batter.

+++++

APPLE ZUCCHINI BREAD

4 c. flour

1 T. baking soda

1-1/2 t. cinnamon

1/2 t. nutmeg

1/4 t. salt

5 eggs

1-1/2 c. canola or vegetable oil

2 c. sugar

1 c. packed brown sugar

1 T. vanilla

2 c. unpeeled, shredded zucchini

1 c. peeled, shredded apple

1-1/2 c. chopped pecans

In a large bowl, combine first six ingredients.

In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucs, apples and pecans (batter will be stiff).

Spoon into three greased 8x4x3 inch loaf pans. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

Makes three small loaves.

NOTE:

If you don't have the smaller loaf pans, turn the batter into two 9x5 inch pans and bake 65-70 minutes, being sure to test for doneness.

If you use "release" foil to line your pans, you won't have to grease them and they won't stick.

If your loaf pans are dark (as in teflon) bake in center of oven especially in the spiced apple nut bread recipe.

+++++

Thought for the day: Swallowing your pride occasionally will never give you indigestion.

---