Dutch Apple

            For the celebration of the 4^th of July this year, Mike and I have decided to visit his sister and brother-in-law in Orlando. So this morning I have softened a stick of butter and prepared a loaf of Dutch apple bread. The recipe is a favorite of mine because it is easy, travels well as it fits perfectly into a gallon size ziplock plastic bag (once cooled), gets lots of compliments, and is really really tasty! The recipe is in my Egor Presents cookbook – the one put together when I was practicing word processing back in 1980. The recipe must have come from somewhere else when I typed it into Egor, so that means I’ve been making Dutch apple bread for nigh onto forty years now! I am too embarrassed to scan the recipe from Egor and show it to you here because there are markings on it for doubling the recipe and the math is wrong, and there are stains and, well, a much cleaner copy of the recipe is typed up below.

         There are many hits and misses with recipes I have tried over the years.  I remember times when I worked at Roswell back in the late seventies when I would bake something to take to my co-workers, and more often than not, the results were too bad to take to the lab! My co-workers never saw how much I baked! Fortunately my lab experiments were a little more successful. Or were they?

         The mistakes in cooking make more interesting stories, but I will try to share a few of the highlights in subsequent blog posts. And the Dutch apple bread is definitely one of them. So here is the recipe:

Dutch Apple Bread

Ingredients:

½ cup butter                             2 cups flour                  1/3 cup milk with

1 cup sugar                              1 tsp. baking soda              1 tbs. vinegar

2 eggs                                      ½ tsp. salt                   1 cup chopped apples

1 teaspoon vanilla                     1 tsp. cinnamon           1/3 cup chopped nuts

Directions:

Combine the butter and sugar until creamy.

Add the eggs and vanilla and beat well.

Sift together the flour, baking soda, salt, and cinnamon and then add to the

mixture along with the sour milk.

Mix well.

Fold the apples and nuts into the mixture.

Pour into 1 greased bread pan and bake at 350 degrees for 1 hour or until

a toothpick comes out clean when inserted into the center.

From Egor Presents my original source is unknown, circa 1970s

025 20180703 Dutch Apple