Apple Crumb Quick Bread #BreadBakers

Tart apples and lemon juice brighten up a crisp Autumn day when they are baked into a sweet quick bread that fills your whole house with the aroma of baked cinnamon apples. Nothing better!

You know how people used to do their colors? Well, I think we can categorize our general lives in the same sort of way. I am definitely a summer person. I want beach and water and sand and surf. A day out at the beach or on a boat, preferably one that moves along smartly, is the best day! But I do have an appreciation for the beauty of fall.

This month my Bread Bakers group is using fall flavors to welcome the coming of the new season. Our air is hardly crisp in Dubai, but temperatures are mercifully starting to fall, even if it’s just a little. I had a bit of reprieve last week though, because I was in the States to celebrate my father’s 80th birthday. The trees in Texas and Louisiana were just starting to turn and the weather was sweet. Sunny days and slightly cooler nights and early mornings. Just perfect for baking bread, don’t you think?

Is there anything that beats the smell of bread in the oven? Yeast or quick bread, sweet or savory, it really doesn’t matter. But when you add apples and cinnamon, the delightfulness of the aroma expands ten-fold.

This recipe is adapted from one on Cube 5107.

Ingredients
For the bread batter:
2 Granny Smith or other tart green apples
2 tablespoons fresh lemon juice
2 cups or 250g flour
1 cup or 200g sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup or 125g sour cream
1 tablespoon vanilla extract

For the crumb topping:
1/2 cup, firmly packed, or 100g brown sugar
1/4 cup or 32g flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup or 60g butter

Method
Preheat your oven to 350°F or 180°C and line a normal bread pan with baking parchment or grease it well with non-sticking baking spray.

Put your lemon juice in a small bowl.

Core, peel and finely dice your apples and put the pieces in the lemon juice and stir well as you go along.

In a small bowl, mix together your all your ingredients for the crumb topping, except the butter.

Cut the butter into pieces and work them into the dry mixture with two knives or a pastry blender. You are trying to make something that looks like very coarse sand but with the occasional small butter lump still.

Add a good handful of your apple pieces to the crumb topping and mix well.

In a large mixing bowl, combine your flour, sugar, baking powder, cinnamon, baking soda and salt.

Add the rest of the apples pieces to the dry ingredients and stir to coat.

In another smaller bowl, whisk together your eggs, sour cream and vanilla.

Pour your liquid ingredients into the dry ingredient bowl and use a rubber spatula to stir until just combined.

Spoon the thick batter into your prepared bread pan.

Spread the crumb topping out over the batter.

Bake for 50-55 minutes or until a toothpick comes out clean. If you are a thermometer user, the internal temperature should reach 200°F or 94°C.

Cool in the bread pan for about 10 minutes and then remove and cool on a wire rack.

Enjoy!

Many thanks to our Bread Baker host this month, Wendy from A Day in the Life on the Farm. Are you ready for fall weather and fall flavors?

• Apple Crumb Quick Bread from Food Lust People Love
• Apple Raisin Bread from A Shaggy Dough Story
• Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
• Buttermilk Wheat Bread from Magnolia Days
• Eggless Apple Sage Cheddar Scones from Spill the Spices
• Fall Harvest Bread from Hezzi-D's Books and Cooks
• Fig Focaccia from My Catholic Kitchen
• Harvest Grains Bread from Hostess At Heart
• Mr. Potato Bread from What Smells So Good?
• Multigrain Bread With Seeds from Sneha's Recipe
• Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
• Pumpkin Bread from la cocina de Aisha
• Pumpkin Breadfrom Sara's Tasty Buds
• Pumpkin Bread Rolls from Spiceroots
• Pumpkin Spice Cinnamon Rolls from Recipes, Food and Cooking
• Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
• Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
• Pumpkin Raisin Bagels from Cook's Hideout
• Pumpkin Saffron Yeast Biscuits from The Schizo Chef
• Pumpkin Scones from A Baker's House
• Pumpkin Sourdough Bread from Passion Kneaded
• Schiacciata Con L'uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
• Sesame Seeded Semolina Bread from Karen's Kitchen Stories
• Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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Spicy Sticky Pork Ribs #FoodieExtravaganza

Meaty pork ribs, kecap manis (AKA sweet soy sauce) and fresh hot chili peppers are cooked slowly till the ribs become tender and the sauce is sticky and more-ish. You will be licking your fingers after these guys. 

I’ve been making almost the identical dish with chicken wings for a very long time. Since the summer of 1998, in fact, when I first made it as a snack while watching the FIFA World Cup when Brazil, the country we were calling home at the time, came in second. It was tragic.

But I love pork too and couldn’t stop thinking about the possibility of this same treatment of ribs. I just had the feeling that fatty pork ribs would be fabulous.  This month my Foodie Extravaganza group is sharing pork recipes for National Pork Month so this was the perfect time to try it out.

And speaking of fabulous, I was right. If you are a fan of pork, make sure you scroll down to see all the other Foodie Extravaganza recipe links as well.

Ingredients
3 lbs 13 oz or 1.74kg pork ribs (More or less – that’s what my two packs held.)
2 1/2 cups or 590ml kecap manis or sweet soy sauce
(or substitute: 1 1/2 cups normal soy sauce plus 1 1/2 cups packed or 300g dark brown sugar)
4 small red chilies or 2 teaspoons crushed red chilies

Optional garnish: some chopped green onions

Method
Cut your pork ribs apart.

Chop your chilies into little bitty pieces.

Put your ribs into a large pot that allows sufficient stirring room. If you use a non-stick pot, you will be able to get the ribs really, really sticky, but it’s not essential.

Toss in the chopped chilies and pour in the kecap manis. Add a half cup or 120ml of water.

Cook over a low to medium flame, covered, for about 30-40 minutes. If you don’t have a lid for your large pot, fashion one out of heavy duty foil. It is essential that the ribs be covered for at least the first 20-25 minutes so that they cook though.

Stir the ribs gently, occasionally.

As you keep cooking them, the ribs will give off some liquid and bubble up. The kecap manis will thin as it heats up.

Just keep stirring and cooking until the liquid starts to evaporate.

At this point, take the lid off and watch the ribs carefully and stir more often, still gently though, as you don’t want the meat to fall off the bones.

Keep cooking and stirring until all the liquid is gone and the ribs are nice and sticky.

They aren’t the prettiest in the photos because they look black and the light bounces off their shininess but they are divine. You simply must eat these with your hands, so you can chew on the bones and lick your fingers afterwards.

Enjoy!

Many thanks to this month's host, Lauren at From Gate to Plate. Check out all the wonderful pork recipes we've got for you this month!

• BBQ Pulled Pork with Mac and Cheese Flatbread by From Gate to Plate 
• Chili Verde Pork Posole by Culinary Adventures with Camilla 
• Freezer-friendly Spicy Pork Burrito by Brunch with Joy 
• Healthy Sausage and Rice by Fearlessly Creative Mammas 
• Italian Sausage No Crust Quiche by Cookin' and Craftin' 
• Jamie Olivier's Pork Roast with Crackling by G'Gina's Kitchenette 
• Mojo Shredded Pork with Black Beans and Rice by Our Good Life 
• Parmesan Spinach Stuffed Pork Loin by Cooking with Carlee 
• Pork and Apple Pie by A Day in the Life on the Farm 
• Pork Chops with Spiced Apples by Sew You Think You Can Cook 
• Pork Meatball Mini Subs by The Freshman Cook 
• Pork Schnitzel by Making Miracles 
• Spicy Sticky Pork Ribs by Food Lust People Love 
• Sweet and Sour Pork by Tara's Multicultural Table 
• Thai Basil Meatballs with Peanut-Basil Sauce Two Ways by Caroline's Cooking

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.



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Raspberry Cointreau Syllabub

Whipping cream, Greek yogurt, Cointreau and raspberries combine to make a simple yet delicious dessert that takes mere minutes to throw together, ready to eat immediately or keep chilled till you are ready to serve.

In a rare occurrence, raspberries are on sale here in the UAE. I have no idea why my local Carrefour Market has marked them down to almost half price, but I’m not about to look a gift horse in the mouth. As I piled the little boxes in my shopping cart the other day, the first thing that popped into my mind was syllabub. It’s an easy dessert usually made with whipping cream and sweet wine. Or perhaps a liqueur.

Syllabub is a typical British dessert, or pudding as they like to call it, but I had never heard of it until a number of years ago when a friend told me the story of a dinner party she was throwing in her home. The kitchen was a disaster zone with preparations, cooking and a sink full of dirty dishes. Somehow, by mistake, the syllabub she had just made for dessert – not yet spooned into serving vessels – was thrown out by her maid who mistook it for leftovers of the worst kind. I must admit, it’s not attractive but if you can ignore its looks and put a spoon in, it is delicious!

Come to find out, syllabub made it to the New World with the colonists and it is, in fact, still served in Colonial Williamsburg as a period dessert. What a shame that it fell out of favorite in what became the United States and I had to learn about it from a British friend! Perhaps it’s time to bring it back?

This recipe is adapted from one on JamieOliver.com.

Ingredients
12 oz or 340g raspberries, divided
3 tablespoons caster sugar
3 tablespoons Cointreau
1 1/4 cup or 290ml double cream
1 cup or 245g natural unsweetened Greek yogurt

Optional to serve: a few sprigs fresh mint

Method
Set aside a few raspberries for popping on top of the syllabub and then place the rest in big mixing bowl.

Sprinkle them with the sugar and Cointreau and set aside to macerate.

Whip the cream to soft peaks in a separate bowl and fold in the yoghurt.

Fold half the cream and yoghurt mix into the raspberry mixture. Squish a few of the berries to turn it a little bit pink, if necessary. My raspberries didn’t seem to break down at all, which surprised me, so I did squish a few.

Now gently fold in the remaining cream and yoghurt mix, trying to leave some parts white and some parts pink.

Divide the mixture between six glasses and garnish each with a sprig of mint and the reserved raspberries. Refrigerate until ready to serve.

Enjoy!

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