Praline Topped Apple Bread Recipe

Last night we celebrated Halloween with family and a few friends who came over for dinner and trick-or-treating. It was a lot of fun, especially since out new neighborhood here in Nevada is so walker friendly. My grandchildren brought home a ton of candy, so of course they thought the night was a huge success. Halloween has always been one of my favorite holidays, and this year made it all the better by sharing it with those we love.

So now that the month of November is here, I wanted to share this yummy apple dessert with everyone. There's something about November that makes me want to make cozy apple recipes, they just speak to me of home, and family.

This recipe for Praline Topped Apple Bread is from Taste Of Home Fall Baking Magazine. I've really come to love this magazine and the cookbooks too, they are filled with wonderful and easy recipes for home cooks.

I made this apple bread for my family and it was a big hit. The flavor is rich and intense, and the apples and pecans blend together beautifully. I'll be making it again for friends and neighbors at Thanksgiving, this time in miniature loaves. The little loaves are so cute, and a food gift is always special and appreciated.

Recipe for Praline Topped Apple Bread

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1cup sugar

1 cup (8 ounces) sour cream

2 large eggs

3 teaspoons vanilla extract

1 1/2 cups peeled and chopped apples

1 1/4 cup chopped pecans, divided

1/2 cup butter, cubed

1/2 cup packed brown sugar

Directions:

Preheat oven to 350 degrees. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and milk until well blended. Stir into flour mixture just until moistened. Fold in apples and 3/4 cup pecans.

Transfer to a greased 9x5 inch loaf pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Remove to a wire rack to cool completely.

In a small sauce pan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar, boil 1 minute. Spoon over bread. Sprinkle with remaining pecan. Let stand until set.

-Post by Patricia 

Pumpkin Pecan Cobbler

If you're a pumpkin dessert lover than this is one recipe that you will simply fall in love with. It's truly that good. It's sweet and spicy, and has a rich pumpkin flavor that simply can't be beat.

I found the recipe last year over on Lauren's Latest blog and finally got around to making it yesterday. And boy am I glad because this one is a keeper. I'm going to make it again, doubling the recipe and serve it on Halloween night for dessert. We have family and a couple of neighbors coming over after trick-or-treating, and I know they'll love this.

It's an easy recipe that most home cooks and bakers have the ingredients on hand for in the pantry already. The exception might be the canned pumpkin, but if you're anything like me, you have already stocked up with lots of cans in preparation for fall and winter baking.

Here's the crazy thing about this recipe, the thing that made me wonder if this dessert would really turn out right. After you make the batter and topping and spread it in the baking dish, you pour HOT WATER on top of it. And you don't stir it but simply put it into the oven.

Somehow that hot water works it's magic and turns into a rich caramel flavored sauce that can be spooned over the top. And it's perfect with vanilla ice cream and added pecans.

Recipe for Pumpkin Pecan Cobbler

Ingredients:

1 cup + 3 tablespoons all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup pumpkin puree

1/4 cup milk

1/4 cup melted butter or vegetable oil

1 1/2 teaspoons vanilla extract

For topping:

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup chopped pecans

1 1/2 cup very hot water

Directions:

Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter (or vegetable oil) and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar, and pecans together. Spread evenly over top of batter. Pour hot water over all of it. DO NOT STIR. Bake for 40 minutes or until the middle is set.

Serve warm. Add vanilla ice cream and additional pecans if desired.

Makes 6-8 servings.

-Post by Patricia