It’s apple season, and Arlene is baking up two tasty desserts: apple strudel and apple loaf! Plus, she has an easy 3-ingredient harvest dip that goes great with almost anything. You’ll definitely enjoy this classic episode from 2004, and be sure to listen to her special message at the beginning about helping others. ❤️
Apple Loaf
With a large abundance of apples on hand all year round, here is a recipe that is tender and has a delicate apple flavor.
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup apples, peeled, cored, and shredded on a grater
Instructions
- Preheat oven to 350 degrees. Generously grease one 9 x 5 inch loaf pan.
- Mix together flour, baking powder, soda salt, and nuts.
- In a large bowl, beat butter, sugar, and 1 egg until smooth. Beat in second egg and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
- Bake for 50-60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, them remove from pan. Place on a rack to cool. Makes 1 loaf. Enjoy!
Apple Strudel
This apple strudel is easy to make, because it uses store-bought phyllo dough!
Ingredients
- 1 lb sweet apples (peeled, cored, and thinly sliced)
- 1/4 cup golden raisins
- 1/4 cup dried currants
- 1/2 tsp ground cinnamon
- 2 Tbsp white sugar
- 2 slices brown bread, crumbled in food processor
- 1/2 pkg phyllo dough (16 oz)
- 1/4 cup butter, melted
- sugar
Instructions
- Preheat oven to 400 degrees.
- In a bowl, combine apples, raisins, currants, cinnamon, sugar, and bread crumbs and stir well.
- Spread several sheets of pastry generously with melted butter and lay them on top of each other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets to form a log shape. Brush with melted butter again. Sprinkle with sugar.
- Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender. Makes 8- 10 servings. Enjoy!
Harvest Dip
This dip is excellent with fresh apples, sliced apple loaf, pumpkin bread, graham crackers… the list goes on and on!
Ingredients
- 1 pkg cream cheese (8 oz), softened
- 3/4 cup brown sugar
- 1 tsp vanilla
Instructions
- In a bowl, combine cream cheese, sugar, and vanilla and blend until smooth and creamy.
- Place in a serving dish and spread on Apple Loaf or use to dip fresh apple slices. Enjoy!
Transcript
- Well, hello and welcome to “At Home” today. We’re always glad that you dropped by. You know, a few months ago, I guess it is now, Oprah Winfrey, who does a talk show on ABC, for ABC, she gave away 276 cars. Is that awesome? I tell you, I watched it that day. I thought it was fabulous. I thought to give like that, somebody has to have a heart inside that loves to give. I mean, can you even imagine? And everybody’s thinking, “Boy, I wish that would’ve been me. I could’ve used a new car.” Well, yeah, but you know, the world is full of givers and takers. She is obviously a giver. She is obviously a very wealthy woman. You know why? Because she gives. The one that holds everything that says, “Give me, give me, I want, I want, I’m a taker, taker,” and you’ve all have them in your life. We all do. There’s the givers and there’s the takers. Can I ask you, where are you in the picture? Are you a giver? Does it give you joy to give to people to bake something for someone and just give it to them or to do something for someone, to go to their house maybe cut the grass for them or whatever. Maybe somebody’s, you know, infirmed and needs help to do some cleaning or to just clean off the sidewalks when it snows. Do you love to go and help them? Or are you the one that sits back and says, “Boy, nobody ever helps me. I wish somebody would do something for me”? Well, guess what? The Bible says that the liberal soul will be made fat. No, that doesn’t mean fat. That means your heart will be full. You will be so happy. You will be full of the goodness of God when you think of someone else. So today, that’s what we wanna do. Make an effort to think out of your little box. Take a step out and say, “What about the guy next door? What about the person I’m sitting next to in church? What about the guy that checks me out down at the grocery store?” Give him a compliment. Doesn’t cost you one nickel to say, “Boy, you did a great job. Hey, thanks for helping me today. Thanks for this or that.” Just be liberal in your giving to the work of the Lord, in your giving to ministries like Cornerstone Television, to your family, to your friends, to your loved ones, and to yourself. Take some time if you need some time for you, take it. It’ll be all right. Well, today, we’re doing some goodies with apples. This time of the year, apples always taste good. And today, we’re gonna do apple strudel and an apple loaf. And we’ll be back to start the program and in the kitchen getting the recipes ready in just a moment. But first here’s today’s At Home Hint. “To keep bread fresh when freezing, tuck a paper towel into the bag with the bread or rolls. The paper towel will absorb the moisture that usually makes breads mushy when thawed.” If you’ve got a helpful hint you’d like to share with us, we want to hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania 15148-1499. Well, if you’re joining us right now, you’re just here in time because we’re grating apples for our apple loaf. And you wanna take, you need about a cup of freshly grated apples. Now, I like to use the, like a Gala or a Rome or a McIntosh. You don’t wanna use an eating apple like a Red Delicious ’cause they just don’t get soft enough. So you just peel them, and you take the core out the seeds and everything. And then you just get your trusty little grater, and you just keep grating just like that. And this will give you about a cup. You wanna do it on the same size grate as you do like a coleslaw, if you’re making fresh coleslaw like that, that works great. And also, you could do this in your mic, not your microwave, of course not, but in your food processor, that would work also. Sometimes that makes it a little too fine, and then it gets lost in the cake. And you don’t really get that apple taste like you wanna taste a little bit of a chunk there. I think we probably have about a cup here. This is the stuff you wanna do ahead of time before you start to put together your apple loaf because apples don’t stay nice too long. In fact, they will brown up very quickly for you. I’m just gonna put that aside, because first of all, we have to do the batter for it. And this is just… Clean up around here a little bit. This is just one half cup of butter. Okay? You get that nice and soft. Now we’re going to add some sugar, which is, give you the measurements here, which is one cup of sugar. Mix that around and some vanilla. Let me do that all at the same time. Gonna put the vanilla in here now, here we go. Just about a teaspoon. You know, vanilla adds flavor to everything. Doesn’t matter what it is, it adds flavor to it. And we’re gonna cream this. Okay? Nice and creamy. You know, when it comes fall, you wanna have apples. You just get into that routine, apples, pumpkins, that kind of thing because it just goes with this time of the year. And after we have that creamed, we’re gonna add our eggs one at a time, and that will give it the full benefit of bringing them into this creamy mixture, which cream’s better than if you add them both at the same time, obviously. Okay? And when you can no longer see the egg, it’s creamed enough, and then we’re gonna do the second one. Oh, I grated my finger there. Don’t like that. You have to be careful with those graters ’cause they’re very sharp. So you wanna keep that in mind. Okay? Now let’s finish that. Okay. Nice and fluffy. Look how creamy, isn’t that beautiful? Yes, sir. That’s what you’re looking for just like that. Now we’re gonna add our dry ingredients, which we have here, flour. Get rid of this. We have flour, which is two cups of flour. We have baking soda, which is 1/2 a teaspoon. We have baking powder. Now, if you haven’t used your baking powder in a while, go to the can before you start to make this, and check the date on the bottom of the can because it expires very quickly. You might say, “Oh, I just bought that.” It might have been a year ago. This will have a definite effect on whether your bread rises or not. So you wanna be sure that you do that. This is salt. We’re just gonna do a nice pinch of salt there. And I’m gonna put my walnuts in with that. And I’m just gonna mix this around, ’cause remember, we want to coat the walnuts so that they don’t go to the bottom of the bread. There we go, just like that. Now, first we’re gonna add our cup of apple into the mixture. All right. And we’re gonna give that a couple of whirls here. Now, once we get the apple incorporated, then we’re not gonna use the mixer to incorporate the flour because it’s gonna be a heavier batter. Okay. We’re gonna put this down here out of the way. And now we add our flour, and this, you just want to stir it in. You also don’t wanna break those walnuts down to nothing. which would happen if you kept doing it with the mixer, and you don’t need to do that. This is a nice moist loaf. We’re also gonna make a topping for, or a spread that goes on, which is also good. It’s called harvest, harvest spread. Harvest dip, sorry, that can be dipped with just plain apple slices or you can also spread it on our apple loaf. And see how nice it’s coming together? Don’t forget you wanna have, if you’re not using bake, our wonderful baking bakeware that we have that we just love. This is BakeWorks stuff. This is fantastic. You’ll want to grease it really, really well. Okay? And make sure you get it well mixed, clear to the bottom. This is gonna go into a preheated oven 350 degrees for 50 to 60 minutes. And you wanna keep checking on it. It will brown. It’s a nice thick batter for a bread. The apples in there, the walnuts, boy, that’s a winning combination. And it’s a thick batter, like I said. So don’t think you’re gonna just pour it in there, and you’re gonna have to move it around in your pan to distribute it evenly. which you’re gonna wanna do. Okay. Here we go. All right. Again, make sure that your oven is preheated ’cause that’s really important. Get that last little bit off of there. Get that last little bit out of the pan or out of their bowl. That’s somebody’s bite. Right, Terry? One of the girls working over there, “Hey, we gotta get that, that’s, my mother says that’s somebody’s bite over there.” Pat says, “Yep, that’s what she learned.” Okay, here we go. We’re gonna put this, distribute it, get it, I can’t caution you enough to get it into the corners. Even in the corners, if it’s higher in the corners, it’s better. Have you ever had a loaf that goes like this and the ends are real low and the middle’s high? ‘Cause most of the dough was in the middle and it cooks that way. If you want it to be an even-shaped cake or bread, whatever you’re making, make sure the corners are full even a little higher than the middle. Okay, there we are. We’re going to the oven with this for 50 to 60 minutes. And this one, this one up here, 300. We have two ovens. I have to remember which one it is. 350 degrees. We’re gonna set our timer. And as we do, we’re gonna take a break and we’ll be right back. Well, we have our apple loaf in the oven and it will be baking for 50 minutes. And you wanna be sure you preheat that oven. It’s always important. Next we’re making apple strudel. Ah! I’ve seen this smell, this delicious concoction for so long, and I’m making it easy for you today. First of all, we’re gonna have our box of fillo. Now this comes in the real long box or the smaller two package. This is the two package size. Okay? You have to defrost this. Like if you’re gonna make them today, defrost it the night before by putting it in the refrigerator, it comes frozen, okay. Then I have about three, well, it’s actually one pound of apples. And these happen to be Gala apples, all right, because they’re a really good apple for this. And you wanna slice them thin, not like you do for pie because these need to be really thin because they’re gonna cook up. You want them to cook up. And to that, we’re gonna add a couple of tablespoons of sugar. This is not a real sweet thing. Okay. And some brown bread crumbs. You say, “What the heck is brown bread?” Like pumpernickel, a dark brown bread. And what this does, it adds the thickening when these apples start to cook and the juice, this absorbs the juice. So this is supposed to be two slices of brown bread crumbs. And I did these in the food processor to get them that fine ’cause you really need that more or less. Then we have some currants, about 1/4 of a cup of currants and about 1/4 of a cup of golden raisins. You know, my grandmother used to send us her nut rolls at Christmastime. She had golden raisins, and I used to think, “Oh they are so fabulous.” Mom always used the big, old, brown ones, you know, the regular ones. But these just, to me, always made look like, “Wow, these are really special.” That’s what a kid thinks, you know. And then here we have just some cinnamon. And what you’re gonna do is make sure that this covers all over the apples. Okay? Make sure it covers well, and then set those aside. Now, on your cookie sheet that you’re gonna make your fillo on, not your fillo, make your strudel on. You’re gonna start, we have our butter melted nicely here. And we’re gonna start, clean up a little bit, by making it directly on here. So you don’t have to lift it and move it, which is one of the things I like. Okay, this comes wrapped. You have to keep this covered. You have to keep it cold right until you’re ready to use it. And then you’re gonna take a couple of sheets at a time. Keep the rest of it wrapped up in this paper and keep it cold. If you’re gonna take a long time to do this, I’m gonna work pretty fast today, I would put that back in the fridge. But I have several sheets here, and I’m gonna take some of them apart, because see how it does this? It will dry. Doesn’t matter, nobody’s gonna see that. Don’t worry about it on this particular layer. But then all you’re gonna do is paint. Don’t you love to paint? Well, not really, but this kind of, this is fun painting. And you’re just gonna paint butter, melted butter over your fillo. Make sure, ’cause that’s what’s gonna keep it moist and that’s what’s gonna make it flake. You know, use that a lot in when they’re making like spanakopita or baklava, those wonderful Greek dishes that we all love. So layer after layer, I would say several layers. I’m gonna use probably half of this roll to make one, which means this amount will make two this size. If you get the real long fillo dough, then you’d put that on a bigger cookie sheet and it would make one. We could not find the real long. So we were just making two smaller ones, and you know what, it’ll be okay, it’ll be fine. Now, because these are smaller, okay, I’m gonna stagger them to make it a little bit wider because that’s not quite wide enough for what I wanna do. Don’t fight me now, you guys. Do not fight me. Here we go. I’m even gonna, this almost feels like it’s tissue paper. It doesn’t even feel like it’s real, but it is. Okay, we’re gonna put another sheet on top of that ’cause that will work. Under these lights, these conditions are not conducive to that, but you do wanna keep it nice and moist. And again, every time you lay down a layer, you have to butter it. See that’s not even gonna show. The final product, you’ll never even notice that’s there because this stuff puffs and all bakes together. Now we’re gonna do a couple more layers. And again, I would stagger it back. I would probably break this into two more layers, but for time’s sake, you know, I mean you can do it on every layer, but at least three or four layers should be buttered, really well-buttered like I’m doing. Some people don’t do it as much butter as I’m putting on because they’re doing more layers and it’s just a, you know, just quickly they’re buttering and lightly, but I’m not doing that. So I really, do one more layer here. You get the gist of this, I’m sure. It’s not hard, not rocket scientists have to be for this to work. It works. Now, once you have your apples ready, and again, you wanna make them and keep them in like lemoned water ’cause it needs the acid so that they don’t turn brown. Once you have those ready, do that prep before you start this part, it’s really important. Okay, we’re there. Now we’ll take our apples, and I’m gonna put them right down the middle this way. Again, this is enough for two, ’cause I still have fillo left. So you don’t wanna use all the apples. And those goodies, that brown bread and raisin stuff down in there, you wanna be sure you get some of that on with these apples. And you kind of just form it in a line straight down the middle, like so, like that. This is so fabulous. When you go to eat this, you say, “Oh, my.” You’re gonna roll it like a roll. You can even roll it like this, which works fine. And you wanna tuck the ends in or just turn them under. But you wanna make sure that everything, there we go, is captured. Okay? Now, on the top of this, and again, if it were you, you’d be making another roll. At this point, you could freeze these if you wanted to, and just bake one at a time, but you definitely want to to cover the outside again with butter. All right? And your oven has to be on 400 degrees preheated, really, really important to do that. This is one of the easiest streusel recipes I’ve ever found. And I thought this is a doable thing. We can do this. Sometimes you’re, you know, intimidated by some of this stuff, but we don’t have to be intimidated by this one. Then we’re just going to sprinkle a little bit of sugar right over the, oops, too much there. Just a little bit. You don’t need a lot, over the top. 400 degree oven for about 20 to 30 minutes. After 20 minutes, start checking it for the browning because don’t want it to get too brown. And when you bring this out, I tell you, with a scoop of ice cream beside it on a plate and a cup of coffee in your right hand, yummo. Okay, we’re gonna take a break. When we come back, we’re gonna be in the dining room with our apple loaf and a wonderful dip that we are gonna make. Well, I’ll tell you about it. It’s real easy. And our apple strudel. We’ll be back in just a minute. Now, don’t forget to be sure to get the recipes for today’s show and also all the recipes for the whole month because they’re in our newsletter. You can either do it through the US mail service or go to our website, which is www.ctvn.org. Click on the “At Home” button, and it will process you right through subscription, which enables you to have them sent to you all the recipes each month right to your email address. You don’t have to send any envelopes, no requests, no anything. It’s fabulous. And there’s a lot of new stuff on the website that you wanna be sure of. You can go there and watch me make these things. It’s fabulous. If you haven’t subscribed, you gotta do it today. All right, first of all, we did our apple loaf and we have it here. Isn’t a wonderful? It’s a wonderful example of a loaf that you can make. You can make them and put them in the freezer, bring them out when someone drops by. And look how nice the texture of that is, isn’t that beautiful? You have a little bit of a walnut in there, just a moist, moist bread. And what I didn’t get to share with you on the program, this is our dip or spread, and all this is is cream cheese and brown sugar and a little bit of vanilla. And what you wanna do, this can be a dip or it can be a spread. You just spread it on, ha, ha, that apple loaf. Oh, me, oh my, it’s wonderful. And it’s just that harvest flavor. This is great too when you slice apples and you want to get the kids to eat the apples, that’s great dip for that. That’s why I call it a dip ’cause you can use it as a dip or a spread, and very easy to do. You can make them in smaller pans, just watch your time. Next to it is our apple strudel, which I just happen to have a piece of right here. That is so wonderful. And of course, you know, you have to have some ice cream with it. Now, this is in this fancy, little bowl, but you know how I like it. Put it right on there with that apple strudel, oh. This bakes up in 20 minutes. And I tell you, you could have a day when you felt real productive and you make a whole bunch of them and throw them in the freezer, wrap them really, really well. When you bring them out, you don’t want them to thaw, put them in frozen to bake. And you have to bake them a little longer because the apples would be frozen, but just keep an eye on them. These are wonderful, wonderful recipes, easy to do. And you know what? Don’t feel so challenged about that apple strudel because it’s very easy. If I can do it, you can do it. And you know, it’s always good when you’re with us and it wouldn’t be the same without you, so be sure to join us because it really wouldn’t be the same without you here “At Home.” We’ll see you the next time. Bye-bye now.
- [Announcer] Furnishings provided by Levin Furniture, featuring Lane’s Country Living collection. Food provided by Jordan Banana Company, wholesalers of fresh food and vegetables, in Dravosburg, Pennsylvania.
- [Announcer] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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