Bonnie’s Apple Bread

Ya’ll ready to “Fire Off the Cookstove” this mornin? Me too! Our first recipe comes from a “young lady” up in North Carolina, and her name is Bonnie! Now Bonnie it seems, may be a little like ole Dub…she just might like to talk! Though one major difference in them both liking to talk, (Dub calls it “just expressin’ myself”), is that Bonnie isn’t just talking to be talking. When Bonnie talks it will behoove you to listen, because when she’s talking to ya’, she’s teaching at the same time.

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She’s very knowledgeable in gardening, cooking, and quite frankly, in food storage and Ridin’ Out the Recession as a whole! She’s literally indispensable in her knowledge and the quality of her information, and best of all…she’s willing to share it! Dub and I, the CFP, and all our readers would like to take just a second to tell her, Thank-you!

Bonnie’s Apple Bread:

• 1 1/2 cups oil 2 cups sugar
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 eggs

Mix above together well; then add:

• 1 cup chopped nuts
• 1 can apple pie filling, with larger pieces chopped small

Thoroughly stir nuts and pie filling into mixture. Pour batter into 2 (or 3) greased and floured loaf pans. Bake at 350 degrees for one hour. Hints: Good served warm, topped with vanilla ice cream. Freezes well for up to 3 months. Add 1/2 cup minced candied cherries. Add one cup chopped dates (toss in flour prior to adding to batter). Serve as a snack with a wedge of cheese and fresh apple slices. Wonderful served with hot vanilla/raisin sauce! This is a great one-bowl, quick, easy clean-up dessert. ENJOY! When I double the recipe, I use 3 Cans of pie filling. It is a little more moist and yummy! **Dub and I will be trying this one out real quick, probably before the week’s out. Sounds delicious! Dub says to give you guys a little hint. In one of our columns this week, we’ll be showing you Bonnie’s tips on how to home can sweetbreads! Be sure and don’t miss out on this!

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