With the start of school this week, my thoughts start to change from summer vegetables to the bounty of fall. I’m not one to rush the seasons. In fact, I have had a tomato salad almost every day this week. And the tomato plants in my garden have more flowers now than they’ve had all summer. But I do love the flavors of fall. I have started experimenting in the kitchen this week with heartier recipes to share with you all. Think roasted vegetables, soups, stews and some really amazing pasta dishes. I’ll be ready to share those with you soon enough. With Rosh Hashanah less than a month away, here is one of my favorite apple recipes. It is one of my favorites because you can make it ahead of time and it transports easily for your to bring along with when you celebrate with family and friends.
Apple Honey Bread
Makes 1 loaf
1 cup granulated sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon Bee Local Honey
2 cups apples, peeled & diced
2 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking powder
½ teaspoon cinnamon
-Preheat oven to 350°F. Grease a loaf pan.
-Beat eggs, sugar, oil, vanilla & Bee Local Honey in a bowl. Add the apples.
-Mix flour, salt, baking powder and cinnamon in a separate bowl. Add to apple mixture and stir until just combined into a thick batter. Pour batter into prepared loaf pan.
-Bake in preheated oven for 45 minutes. Cover loaf with aluminum foil and continue to bake for about 15 minutes (or until a toothpick inserted into the center of the loaf comes out clean).
-Cool loaf in pan for 10 minutes before removing and placing on a wire rack to cool completely.