Apple/Cheese and Walnut Bread

What do you do if you bought five pounds of apples that are all about the same size as a softball? You make apple bread, that's what you do!  One of my new found favorite things to eat is a slice of apple with a slice of Colby Jack cheese on top. D-E-L-I-C-I-O-U-S!!!! Of course, as one who likes to be a little daring with flavor combinations, how about if you took shredded cheese and apples, plus a handful of walnuts and made it into a bread??? All I can say is double D-E-L-I-C-I-O-U-S!!!! I decided to make the bread a little more "gourmet," by putting a little powdered sugar drizzle on top. Can you tell I'm the great-granddaughter of a baker?!?!?!? My dream "side" job would be to work in a bakery making quick breads all day! Ah, maybe one day.

Ingredients

1/2 cup unsalted butter, softened
1/3 cup white sugar
1/3 cup organic agave nectar
2 large eggs
2 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 1/2 cups peeled and shredded apples,
  (I used three large Jonagolds)
1/2 cup Colby Jack cheese, shredded
1/2 cup walnuts, chopped

Preheat oven to 350 degrees and spray a 8.5 x 4.5 x 2.5-inch loaf pan with non-stick cooking spray.  Set aside. In a large bowl, put the butter, white sugar, agave nectar, eggs, white flour, baking powder, baking soda, salt, cinnamon, nutmeg and vanilla extract. Mix well with large spoon. Peel and then shred the apple with a grater. Drain the juice from the shredded apples. I put the shredded apple in a 2-cup measuring cup and then put my fist on top and turned the measuring cup over and pushed down on the shredded apple (I did this over a cup and got six ounces of liquid)! Don't toss the liquid - you can drink it :) Next, add the cheese and then combine well. Gently "fold" in the walnuts and mix together. Pour into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool on a baking rack for about 10-15 minutes before removing from pan to continue cooling on rack. If desired, you can make a drizzle - in a small bowl, put two tablespoons powdered sugar and 1/2 teaspoon water. Mix well and then with a small spoon, drizzle on top. Store covered at room temperature for up to three days. 

Snickerdoodle Scones

My husband and I have known each other over 25 years. I thought I knew just about everything there was to know about him!! Well about a year or so ago, he told me that he wasn't a fan of scones. It's not my particular scones, but just a scone in general. All this time, I thought he liked them!! I'm glad that we have such an honest relationship that he can tell me things like that. You know what that means then, right? More for the kids and I!!! LOL.

Ingredients

3 cups white flour
2 1/2 tablespoons white sugar
2 tablespoons light brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 tablespoons unsalted butter,
  (slightly softened)
1 cup milk

Topping

1 tablespoon white sugar
1/2 teaspoon cinnamon

Directions

Preheat oven to 375 degrees. Lightly grease a large cookie sheet with non-stick cooking spray. Set aside. In large bowl put the flour, white sugar, brown sugar, baking powder, salt, cinnamon and vanilla extract. Combine gently with a large spoon. "Cut" in the butter with two knives until it resembles coarse crumbs. Make a "well" in the middle and pour the milk in. Using your hands, mix the ingredients together and then remove to a lightly floured surface and flatten out to a circle that is 11 inches in diameter, either with the palms of your hands or with a rolling pin. Cut into eight equal triangles. In a small bowl, put the topping ingredients. Mix with a small spoon and then sprinkle evenly between the eight scones. Place on the cookie sheet and bake for 15-18 minutes or until the bottoms of the scones are turning lightly brown. Remove to wire rack to cool. Store in a covered container for up to three days.