I’m practicing work avoidance today by doing other work. Instead of finishing the narratives for my quarter grades, I’ve walked to the farmers market, made two loaves of my grandmother’s apple bread (cake really), created a yummy sautéed veggie sandwich for lunch, and made some weapons grade salsa! I used a jalapeño that was not only large, it had been sitting in the crisper for over a week, and I think the heat must have intensified. Even the husband agrees that the salsa is hot. I’m crossing my fingers that it mellows over a few days in the fridge.
The apple bread is a family treasure. I have no idea where Grandma came by this recipe, but Grandpa loved it. He loved it so much that the day that my cousin Liz and I nibbled and nibbled on a loaf until it was nothing but crumbs, Grandpa firmly placed four apples, some knives, and a measuring cup in front of us and told us to get to peeling and chopping. We were not going to deprive him of his apple bread. Liz and I groaned and giggled our way through what was our first batch of apple bread. Here’s the recipe:
4 cups apples, 2 cups sugar, and 1 cup pecans or walnuts. Mix together and let stand for an hour.
Sift together 3 cups flour, 1 teaspoon cinnamon, 1/2 teaspoon salt, and 2 teaspoons soda.
To the dry ingredients, add 1 cup vegetable oil, 2 lightly beaten eggs, 1 teaspoon vanilla, and the apple-sugar-nut mixture. Mix well, pour into greased and floured loaf pans (parchment paper on the bottom of the pans is so much nicer than greasing and flouring), and bake at 350º for 75 minutes. (Watch carefully–the time varies according to oven and pan size).