I found some diced apples that I had put up in the freezer last November. Well, they needed to become something delicious, so I made a triple batch of Apple Bread to share with all my neighbors.
3 large apples, peeled, cored, and diced
1 cup vegetable oil
3 eggs
2 cups of sugar
2 Tablespoons of Vanilla Extract
3 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2-1 teaspoon of cinnamon
pinch of allspice
Blend everything well and add the apples. Pour into 2 large, lightly oiled loaf pans or 4 small ones. (I lined them with parchment to easily remove the bread from the pans)
Bake at 350°F. for 45-50 minutes or until a toothpick comes out clean when inserted into the middle of the bread.
Everyone was delighted with this sweet bread, and I got to finish up all the apples from the freezer, a win-win.
My husband was out of his favorite breakfast casserole, and I had everything on hand to make another batch for the freezer.
1 large bag Potato Hashbrowns or Patties
1 can of corn or 1 bag frozen
1 can diced carrots
1 can of diced tomato with chilis (Rotel)
1 large onion, diced
1 large green pepper, diced
1 16 oz bag of shredded cheese (I use Mexican blend)
1 package of Jimmy Dean breakfast sausage
10 eggs blended
salt, pepper, & dried parsley to taste
1 - Spray a large baking pan with oil or line it with parchment paper. Place the hashbrowns evenly on the bottom.
2 - Partially cook the breakfast sausage and onions, and drain off any excess grease.
3 - Drain the vegetables if using canned, add half the cheese, and blend the eggs together.
4 - Mix everything together and pour evenly over the top of the hashbrowns. Bake at 375°F. 35 minutes. Remove the pan from the oven and top the casserole with buttermilk biscuit dough. I slice each roll in half to have enough for this large amount of casserole.
5 - Sprinkle some more cheese on top of the biscuits and return to the oven for another 15 minutes or until a knife inserted comes out clean.
Let the casserole cool for 30 minutes, then carefully tilt the pan, grab the parchment paper, and slide the entire casserole onto a cutting board.
Continue to let it cool, then slice it into serving-sized pieces. I then lay them onto another parchment-lined pan and freeze them overnight before packaging. This makes it so easy for my husband to grab one the night before and let it thaw in the refrigerator. He just has to reheat it for breakfast when he wants one.
Since I was on a roll, the following day, I made a large loaf of bread into French Toast for the freezer as well.
Last week, I had made buttermilk pancakes for him; now he has three choices for breakfast. That should keep him satisfied for a while.
Today is another gardening day. I have things to harvest again, and it is going to be very warm, so off I go!
