Yummy Recipes

Omgosh! Soft Caramel for Popcorn
Ingredients:
1 cup brown sugar
1/2 cup butter
1 cup corn syrup
1 can condensed milk
Procedure:
Mix all of the ingredients together in a pot on the stove on medium heat and heat until all the ingredients are combined and the mixture melts, don't overcook it. Pour over popcorn and stir to mix well. Enjoy.

CROCKPOT RANCH PORK CHOPS

Package of pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix
In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. Brown the pork chops first if you want.
The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes.

And here's supper:
1 lb. hamburger, browned with
I onion, chopped & browned w/meat
1 Tbsp. minced garlic
Some vegetable oil - maybe a few Tbsp.
About 8 very small red potatoes diced large
1 small head cabbage, cut in strips
1 8 oz. can of tomato sauce
Salt & pepper

Raspberry Streusel Bars with White Chocolate

For the shortbread crust and filling:

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

3/4 cup raspberry preserves

For the streusel topping:

1/2 cup quick-cooking oats

1/3 cup packed light or dark brown sugar

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cut up

1/4 cup white chocolate chips or melting wafers

Instructions:

Preheat the oven to 300 degrees. Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to make "handles". Set aside.

To make the shortbread crust, in a medium bowl, whisk together the melted butter, granulated sugar, vanilla, and salt. Add the flour and mix until blended. Press the mixture into the bottom of the prepared baking pan. Bake for 15 minutes.

Remove the crust from the oven, and increase the oven temperature to 350 degrees.

While the crust is still warm, spread the preserves all over the top.

To make the streusel, in a large bowl, combine the oats, brown sugar, flour, and cinnamon. Mix well. Work the butter into the oat mixture with a pastry blender, two forks or your hands until the mixture resembles coarse crumbs. Sprinkle the streusel over the raspberry topping. Bake for 30 to 35 minutes, until the streusel is golden brown and the raspberry filling is bubbly.

Cool for at least 20 minutes at room temperature before topping with the white chocolate. Melt the white chocolate in a small saucepan over low heat, or in the microwave, checking and stirring every 20 seconds. Use a fork or small spoon to drizzle the white chocolate all over the streusel. Refrigerate until set, about 30 minutes.

Use the foil or parchment paper "handles" to remove the bars from the pan. Cut into 12 or 16 bars and serve. Store leftovers in an airtight container in the refrigerator or freezer (see note above).

Makes 12-16 bars

Coconut Tuxedos
Ingredients
- 3/4 cup sweetened condensed milk (300 ml or a 14oz can)
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla
- 1 large egg white
- A pinch of salt
- 3 cups shredded unsweetened coconut (240g)
- Chocolate almond bark (for dipping)
- White chocolate almond bark (for drizzling)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the sweetened condensed milk, almond extract, vanilla, egg white, and salt.
3. Stir in the shredded coconut until well combined.
4. Using a scoop or spoons, form the mixture into small mounds on a baking sheet lined with parchment paper.
5. Bake for 18-20 minutes or until the macaroons are golden brown.
6. Allow the macaroons to cool completely.
7. Once cooled, melt the chocolate almond bark in a microwave-safe bowl or over a double boiler.
8. Dip the top and bottom of each macaroon into the melted chocolate almond bark, and place them back on the parchment paper to set.
9. Melt the white chocolate almond bark and drizzle it over the macaroons for a decorative garnish.
10. Let the macaroons sit until the chocolate sets.
These freeze very well (put a layer of parchment between layers if stacking.)

ITALIAN CREME COCONUT CAKE

Ingredients
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
FROSTING

8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners’ sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake

Pignoli Cookies

Ingredients
1-7 oz box Odense Almond Paste (grated using
large hole side of a box grater)
1/2 cup granulated sugar
1/2 cup powdered sugar, firmly packed
2 large size egg whites, no larger
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour
Pinch salt
1 cup (5 oz) pine nuts

Directions
1. Combine Almond Paste (grated using large hole side of a
box grater), granulated and powdered sugars in a bowl.
Beat on low with electric mixer until texture of small
crumbs.
2. Add egg whites and vanilla. Beat on high for 3 minutes or
until the consistency of a smooth paste. Scrape sides of
bowl occasionally.
3. Add flour and salt. Mix until just combined. Cover and
refrigerate for one hour.
4. Preheat oven to 325°F. Line a cookie sheet with
parchment paper.
5. Add pine nuts to a shallow bowl. Drop batter one
teaspoon at a time into nuts. With slightly dampened
fingertips, quickly lift and flip batter no-nuts side down
onto cookie sheet.
6. Bake 14-16 minutes or until light golden. Gently slide
parchment paper off of pans onto wire racks. When
cookies are completely cooled, peel gently from
parchment. Store cookies in airtight containers between
wax paper.

Quick Italian Cream Cake 🍰
Ingredients:
1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)
Directions:
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting
Ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
Directions:
Beat cream cheese and butter at medium speed with an electric mixer until smooth.
Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

This Almond Slice is delicious. The recipe can be doubled and cooked in two trays.
ALMOND SLICE
Single Slice - cook in 6" x 10" slice pan
BASE
Mix together until it binds:
140g plain flour
90g butter
45g sugar
Add to slice tray and keep pressing it out to fit (it may seem like it won't be enough. Keep pressing). Prick with a fork, bake 180⁰C for around 10mins.
Remove from oven and spread with jam.
Spread with topping, and sprinkle flaked almonds over. Bake 180⁰C for around 20 mins.
Cool in tray for 15 mins, then cut into shapes.
MIDDLE
4 tablespoons jam. Choose your favourite 'red' or berry jam. I don't measure this, I just spread a nice layer.
TOPPING
Beat together until smooth:
125g butter
125g sugar
125g self raising flour
¼ teaspoon baking powder*
2 eggs
Almond essence to taste
FINISH
60g flaked almonds
*I've made this with and without the baking powder. Doesn't seem to make any difference.

Salted Caramel Millionaire Shortbread
Base
200g butter (room temp)
100g caster sugar
275g plain flour
Caramel
200g butter
3 tablespoons caster sugar
1 tin condensed milk
4 tablespoons golden syrup
1 teaspoon vanilla extract
2 teaspoons sea salt
Topping
225g cooking chocolate
Grease and line a 9 inch square tin. Preheat oven to 160°C fan.
Base
Beat butter and sugar until pale and fluffy, add the flour and mix on low until combined.
Press into the prepared tin to form an even layer. Smooth with the back of a spoon.
Bake at for approximately 20 minutes until it’s slightly golden.
Caramel
Put all the ingredients for the caramel into a pan and have it on a lowish heat until the butter and sugar have melted. Once it’s melted you can turn the heat up a bit and bring it to the boil. It’s important that you stir this all the time. I use a flexible spatula to get in the edges of the pan, this is where the sugar can burn. Boil until it turns a mid brown colour. Pour over the base. Once cool refrigerate until the caramel has set.
Chocolate
I melt the chocolate in the microwave in 30 second bursts. Once melted pour over the caramel base and shake the tin until it’s an even layer. Set at room temperature before putting into the fridge to finish off.
I bring it out of the fridge for about half an hour before I cut it.
I get 25 squares out of this.
Enjoy 😀

Malt Loaf - Easy & delicious

Ingredients
10 g Vegetable Oil For greasing tin (or butter)
300 g Raisins or dried fruit
1 Tea Bag
150ml Boiling Water
150 g Malt Extract
40 g Black Treacle
100 g Dark Brown Sugar
2 Medium Eggs
250 g Plain Flour
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
Instructions
Preheat Oven 150C (fan) / 160C / 325F / Gas 3
Line and grease a 2lb Loaf Tin
Put your raisins in a large bowl
In a jug make your tea with 150ml boiling water and let it are for 5 minutes
Next add your Malt Extract, Black Treacle and Dark Brown Sugar
Pour over your raisins (or dried fruit)
Leave to stand for 10 minutes
Next crack your 2 eggs on top and give it a good stir until combined
Add flour, baking powder and bicarbonate of soda and mix until all the flour has dissaperred
Pour your batter into your prepared Loaf tin and bake in the centre of the oven for approx 1 1/4 hours. Keep checking - also don't worry if it's dipped a little in the centre, it's a heavy cake and it's fine

Best. Gammon. Ever!

Cup of brown sugar at bottom of slow cooker, place gammon joint on top, another 1/2 cup of brown sugar on top of joint.
Cook on low for 8 hours.
serve with egg and chips

Enjoy all

Coconut Ice Fudge

Ingredients:

2 blocks of Cadbury Dream Chocolate
1 tin condensed milk
1 cap of vanilla extract
1 cup of desiccated coconut

Directions:

On low for around 2 hours. Mix all ingredients together and stir every 15mins. Halve the mixture when ready and pour the white layer into your tray. Place this mixture in the fridge for a few minutes to let it set a little. Mix some red food dye until you get the right shade of pink on the remaining mix and pour on top of the white mixture which should have hardened a little so the two don’t mix. Sprinkle coconut on top and refrigerate.

Sweet chilli jam

Ingredients:

6 long fresh red chilli’s, coarsely chopped
1 white onion, coarsely chopped
2 gloves garlic, coarsely chopped
125ml water
450g white sugar
80ml white wine vinegar
1 lime, juiced

Method:

Prepare jars to prevent mould – there are several methods to do this. I use boiling water, then empty just before use, don’t forget to do lids as well.

Process chilli, onion, garlic and water in food processor until finely chopped.
Place in slow cooker with sugar, vinegar & lime juice. Mix well and cook for 1 hour on low.
Stir well and increase temp to high and cook for 2 hours. Place tea towel under lid for the last hour.
Test by placing teaspoon of jam on chilled saucer and place in freezer for 1 minute. If firm and set, jam is ready. If not quite set, leave in slow cooker on high for further 30 minutes.
Spoon jam into prepared jars, seal with lid and invert for at least 10 minutes. Set aside to cool.

Store unopened in cupboard for 6 months. Once open, store in fridge for up to 2 months.

Magic Custard Cake

Ingredients:

4 large eggs
1 tablespoon water
150 gram caster sugar (1/2 cup plus 2 tablespoon)
125 gram of butter, melted (1/2 cup)
115 gram of plain flour (3/4 cup)
500 ml of milk at normal temperature (2 cups)
2 teaspoon vanilla extract

Instructions:

Beat the egg whites until stiff. In a large bowl beat together the egg yolks with the sugar, water & vanilla until light. Beat in the melted butter & beat for one minute. Beat in the flour and Add the milk & beat until it is well incorporated. Gently fold in the egg whites to combine. Pour into the prepared pan. I cooked on high for 2 hours with tea towel under the lid.

Crock Pot Creamy Lemon Garlic Butter Chicken
Ingredients
6-8 boneless skinless chicken breasts or thighs (I advise not using breasts or thighs with skin. I made this with the skin on the first time and the skins were awful – very soggy & rubbery!)
1/3 cup low sodium chicken broth
2 teaspoons chicken bouillon
Juice of one lemon
Zest of half a lemon – slice the other half and reserve
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon crushed red chili pepper flakes, or Cayenne
1/2 teaspoon paprika
½ teaspoon salt
2/3 teaspoon pepper
4 garlic cloves, sliced or minced
1/2 stick butter, diced
OPTIONAL: About 8 oz fresh mushrooms – sliced
Cream Sauce
1 cup Heavy Cream (or half and half)
1 Tbsp Corn Starch
Chopped fresh parsley and lemon slices, for garnish
Directions
1. Place chicken breasts or thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, bouillon, lemon juice, and zest, optional mushrooms and pour over chicken.
2. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken. Top with fresh minced garlic and diced butter.
3. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.
4. In the last hour, remove the chicken breasts and set on a plate. Whisk in the cream sauce and make sure everything is well combined. Return chicken to the crock pot, cover and cook an additional hour.
5. Check seasoning and adjust salt and pepper.
6. Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices.
7. Serve with rice, any type of pasta, or mashed potatoes.
As a personal note - this over cooked spinich linguine is just AWESOME and the color combination is most impressive.!!!

Slow Cooker Christmas Pudding

Ingredients:

3 eggs
1cup of dark brown sugar
5 cups of mixed fruit
300grams of Sour Cream
2 1/4 cups of plain flour
1 teaspoon of nutmeg
1 teaspoon of bi carb soda.

Directions:

Beat eggs and sugar till light and fluffy add fruit and sour cream sift flour nutmeg and bicarbonate soda all in and put into well greased pudding bowl ( I used a 2 ltr Pyrex bowl ) cover with baking paper and then alfoil put in slow cooker and add water till it comes half way up the outside of bowl. Put tea towel under the lid and cook on high for 4 hours. I’m amazed how well it turned out.

INGREDIENTS:
• 1 packet maltesers
• 2x 200gms milk chocolate
• 1 tin 395gm tin condensed milk
• 1 or 2 shot glasses Baileys Irish cream (I did two for SC and two for me :-))
• 1 tsp vanilla essence
METHOD:
Place all ingredients into the slow cooker except maltesers and Baileys. Cook on High for about one hour
Stir every 15 minutes when thick and the mixture comes away from the spoon turn off the slow cooker add Baileys.
Pour into a tin lined with baking paper.
Place Maltesers over the top.
Place in the fridge overnight to set

Manor House Fruit Cake
Credit: Glenys Putnam
4oz butter
4oz demerara sugar
2 eggs
8oz self raising flour
8oz fruit
2 tbsp greek yogurt
2 tbsp milk (add more if needed)
Demerara sugar to sprinkle on top
Cream butter and sugar. Add rest of ingredients.
7” round cake tin. Sprinkle with demerara sugar. Bake at 140°C for approx 1¼ hours.

Manchester tart .. school favourite of mine
Ingredients
butter, for the tin
1 sheet ready-rolled shortcrust pastry
575ml whole milk
3 tbsp custard powder
3 tbsp caster sugar
1 tsp vanilla extract
1 whole banana
3 tbsp raspberry jam
5 tbsp desiccated coconut
Heat oven to 200C/180C fan/gas 6. Butter a 22cm round loose-bottomed tart tin, then use the sheet of pastry to line the tin. Prick the base with a fork, then lay a sheet of baking parchment on top and fill with baking beans. Bake for 20 mins. Remove the beans and baking parchment and cook for a further 5 mins. Remove from the oven and leave to cool.
To make the custard, put the milk, custard powder, sugar and vanilla extract in a pan on a medium heat and keep stirring until smooth and thick, around 5-10 mins. Leave to cool and cover with cling film to stop a skin forming.
Once the base and custard have cooled, spread the jam over the pastry, slice the banana and place ontop of the jam and sprinkle with half the coconut. Pour in the custard, then sprinkle with the remaining coconut and chill. Decorate with raspberries and a final sprinkle of coconut, and serve.

some hot water cornbread!
1 cup of corn meal mix
1 tsp of salt
1 tsp of sugar
3/4 cup of boiling water
(This will make 4, so I do two rounds to make 8 )
Mix all together and heat any kind of oil (I used extra virgin olive oil) to a medium to high heat. I use a regular dinner spoon and scoop two scoops for each one in the skillet and flip each one after about a minute. They come out perfect and so delicious! Enjoy 🙂

Today I decided it was time for some fried Apple pies.
I use self rising flour,canola oil and cold water. About 3 cups flour, 1/3 cup oil and enough cold water to mix like you would biscuits. I let mine rise for about 15 min. wrapped in waxed paper. After that punch it down and roll very thin on a well floured surface. I use a cool whip lid to cut my dough out by. Put about 1 and 1/2 tablespoon of apples in it and crimp edges with a fork to seal well. Have canola oil hot 340 degrees in a heavy skillet such as a cast iron. About 2 to 3 in. deep. When oil is hot lay 2 pies at a time in skillet. Brown on one side and flip over. Be careful not to get hot oil on you while turning the pies over. Lay on a plate lined with paper towels to absorb grease. When done I sprinkle with cinnamon sugar and chow down.

COUNTRY APPLE FRITTER BREAD

INGREDIENTS :

+For 6 persons

°125 g margarine (or soft butter)
°125 g caster sugar
°3 eggs
°160 g of flour
°1/3 sachet of baking powder (Alsatian)
°1/2 tsp salt
°200 g mixed candied fruit, diced
°2 tbsp pear brandy 2000)
°3 tbsp sugar for the syrup

INSTRUCTIONS:

Preheat your oven (190°C - Th 6 - 375°F).

If your candied fruits are in large pieces, cut them into cubes and flour them so that they do not all amalgamate together.

In a bowl whisk the margarine (or butter) with sugar and add the eggs one by one, mixing well.

Incorporate the flour, the yeast and the brandy (or other alcohol), the salt, the floured candied fruits.

Pour this mixture into a cake tin lined with parchment paper.

Bake, after 10 minutes lower the temperature to 180°C - Th 6 - 350°F and cook for 35 minutes.

Leave to cool when removed from the oven.

During the cooling time prepare your syrup:
add 2/3 tbsp of caster sugar to a little water in which you have poured a little pear brandy (or other), bring to the boil in a saucepan.

Pour over the cake once completely cooled, enjoy the cake at least 3 hours later.

Enjoy !

Nova Scotia apple cinnamon raisin fritters

INGREDIENTS :
Oil for frying
1/2 cup sugar
1 tsp cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1 and 1/4 cup flour
2 tablespoons brown sugar
1 1/2 teaspoon baking powder
1/4 tsp salt
1/2 cup viveau apple cider with sparkling water or substitute apple cider or apple juice
1 tsp vanilla
2 small apples
1/4 cup raisins covered with hot water

INSTRUCTIONS :
Heat the oil to 350°
Combine the cinnamon, nutmeg and cardamom. Add half to the sugar and set aside
Combine the flour, brown sugar, baking powder and salt. Add in the remaining spice mixture. Add the viveau apple cider and the vanilla stir to combine
Core and peel both of the apples. Dice one apple in small dice and set aside. Using a medium grater, grate the second apple.
Add both the diced and grated apple along with the raisins and the water to the batter. Using a 1-oz scoop drop the fritters into the hot oil. Fry until golden brown. Place the fritters onto a cooling rack that has been placed over a baking pan. Once some of the oil has drained toss the fritters in the sugar and spice mixture. Serve warm

Low Carb Enchilada Meatballs 😍
INGREDIENTS
Meatballs:
* 1 lb ground beef
* 1 egg
* 1/4 cup grated cheddar cheese
* 2 Tbsp taco seasoning
* 1/2 tsp onion powder
* 1/2 tsp salt
* 1/4 tsp black pepper
Casserole:
* Cooked meatballs
* 1 10 oz can red enchilada sauce (Las Palmas)
* 3/4 cup shredded Mexican cheese
DIRECTIONS:
Meatballs:
* 1) Preheat oven to 400.
* 2) Add all of the meatball ingredients into a large bowl and mix well until combined.
* 3) Shape into approximately 15 meatballs and place on a baking sheet lined with aluminum foil.
* 4) Bake for 25 minutes or until cooked through.
Casserole:
* 1) Preheat oven to 350.
* 2) Pour 1/4 cup enchilada sauce into bottom of small baking dish or cast iron skillet.
* 3) Place cooked meatballs into dish and top with remaining enchilada sauce. Top with shredded cheese.
* 4) Bake for 15 minutes or until cheese is melted and bubbly.

2 cans of Cinnamon rolls quartered, 1 can apple pie filling, 1/2 cup chopped walnuts or pecans mixed together in a bowl. Pour in a sprayed 9x13 baking dish. Cinnamon roll icing for the topping when it comes out of the oven.. Bake at 350 for 45 minutes...

Bundt Cake breakfast

Ingredients
1 cup diced Ham
2 c tater tots...still frozen
1 dozen whisked eggs
1 can (8) Pilsbury Grands biscuits..diced up (raw)
2 c. Cheese...your choice...I used Cheddar
1/4 c milk

Directions
All mixed together. Put in greased bundt pan. Bake on 400 degrees for 45 mins.

Crock Pot Cube Steak OMG!! THIS IS DELICIOUSS!!
Ingredients:
6 cube steaks
1 medium onion peeled and sliced into rings
1 can cream of chicken soup
1 can cream of celery soup
1 packet Lipton Onion Soup Mix
1/2 soup can of water
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You basically layer everything and cook 6 hours on crock pot on low.

Country Apple Fritter Bread
INGREDIENTS :
Brown Sugar/Cinnamon Mixture:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
Bread Loaf
2/3 cup white sugar
1/2 cup butter softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk
2 apples any kind, peeled and chopped , mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon
Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- depending on thickness of glaze wanted
DIRECTIONS :
Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Mix brown sugar and cinnamon together in a bowl. Set aside.
In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
To make glaze, mix powdered sugar and milk or cream together until well mixed.
Let cool for about 15 minutes before drizzling with glaze.
Recipe Notes
Optional:
Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!)
Substitutions: I’ve also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.
Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.

1 box lemon cake mix just the mix
1 small box instant lemon pudding
1/2 cup oil

1/2 cup milk
4 eggs
1 cup sour cream
1 cup blueberries washed & dried
Instructions
Preheat oven to 350 degrees.
Combine lemon cake mix, pudding, oil, milk, eggs and sour cream.
Mix until smooth.
Fold in blueberries.
Pour batter into an greased & floured bundt pan.
Bake 35-40 minutes.
Let it cool in the pan for about 10 min.
Flip pan over on a plate and allow to cool for at least 30 minutes.
Optional: Coat with a powdered sugar glaze
Serve and enjoy!!
Powdered Sugar Glaze:
1 1/2cups powdered sugar
-3 TBSP lemon juice
Whisk ingredients together until desired consistency is reached