There’s always more to do with Grandmother Bread! Try Apple-Streudel Ladder Loaf-for dessert, for breakfast, or just a snack. Or lunch while the kids are at school eating hamburger casserole and peas. I won’t tell. Start with the basic recipe for two loaves of Grandmother Bread.
How to make Apple-Streudel Ladder Loaf:
dough for two loaves of Grandmother Bread
2-3 tablespoons melted butter
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
2 cups chopped, peeled apples
After the first rise, divide dough in half, and roll each half into an 8-inch square on a floured surface. Brush melted butter on each square. Combine brown sugar, flour, cinnamon, and apples for filling. Spread half of the filling down the middle of each square of dough. At the sides of the filling, cut the dough at 1-inch intervals.
Fold dough strips over the filling to wrap, alternating strips to make a braid. See how pretty that’s going to be?
Carefully move filled loaves to greased baking sheets. Brush tops with more melted butter; sprinkle with sugar. And more sugar. And some cinnamon-sugar. Let rise till doubled. You could use half the dough for a regular loaf of bread, or dinner rolls, or Cinnamon Crispies if you just want one ladder loaf. In that case, either cut the Apple-Streudel Ladder Loaf filling recipe in half, or go ahead and use it all in one ladder loaf. Because you can. Because we love filling.
Bake at 350-degrees for 30 minutes. Serve warm slices with ice cream.
Try peaches or other fruits in this recipe. Add nuts and/or raisins–it’s all good! I bet you have some more ideas! (Let me hear ‘em!)
You absolutely, positively cannot live another day without smelling this coming out of your oven. Trust me.
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Posted by Suzanne McMinn @ 5:05 am |
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Rich and chocolaty, topped with cream and berries….. This sinfully easy, sweet, and romantic dessert is perfect for Valentine’s Day, but I could eat it every day. Like, for the rest of my life. In fact, I think I’m going to stock up on chocolate and do just that. You? 
How to make Chocolate Lava Cakes:
5 1-ounce squares semi-sweet baking chocolate
1/4 cup butter
2 eggs
2 more egg yolks
1/4 cup sugar
2 teaspoons vanilla
1 tablespoon instant coffee
1 tablespoon all-purpose flour
whipped cream and strawberries
Grease four ramekins (individual serving size oven-safe custard or souffle cups). Melt butter and chocolate in a small pan and set aside to cool. Meanwhile, combine eggs, egg yolks, sugar, vanilla, and instant coffee in a bowl.
Using an electric mixer, beat egg mixture for about five minutes, until it thickens. Add flour and melted chocolate/butter; stir to combine. Pour batter into baking dishes.
Bake immediately, or if you’re preparing ahead, cover the dishes with plastic wrap and refrigerate to bake and serve warm later. (If refrigerated, let the dishes come to room temperature before baking.)
Preheat oven to 400-degrees. Bake for 10 minutes. If you stick a toothpick in the middle, it’ll look like it’s not done. Take it out anyway. It’s all that melted chocolate ERUPTING LIKE LAVA. Okay, not really, but it does make it gooey. And it will not leave your home coated in volcanic ash, so it’s all good. Let cakes cool for five minutes. Slide a knife around each cake and invert onto dessert plates.
How beautiful are these strawberries? I love strawberries…..
Oh, back to the cakes…. Load on the whipped cream and sliced berries! Think of all the calcium and…you know, some kind of other vitamins. This is practically health food. This is why you could eat it every day. Plus, it’s soooo good. In fact, I’m heading back to the kitchen. I gotta make more Chocolate Lava Cakes. You know, for my health. 
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Posted by Suzanne McMinn @ 5:05 am |
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