This time of year, I get really hungry for the changing of seasons, for friends and family, for familiar tastes and environments. Who knew that books with familiar handwriting would preserve family stories and bring such comfort?!?
So we are reading the same books that we pull out year after year at this time,
we're remembering sweet times picking apples together with friends, and we're making familiar recipes with apples that conjure up memories of growing up.
Just as the handwriting inside the cover of a book combines with the book and memories to bring me joy, the handwriting on a recipe card combines with the food and memories in a special way. Praline apple bread is the newest apple recipe (pecans are precious here!) to jump into our "making memories" recipe box.
Praline Apple Bread
1 1/2 cup pecans, divided
8 oz sour cream
1 cup sugar
2 large eggs
1 Tbsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups finely chopped Granny Smith apples
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Bake 1/2 cup pecans in a single layer in shallow pan 6-8 minutes or until toasted and fragrant, stirring after 4 minutes.
Beat sour cream, sugar, eggs & vanilla at low speed 2 minutes or until blended.
Stir together dry ingredients. Add to sour cream mixture and beat just until blended. Stir in apples and toasted 1/2 cup pecans. Spoon batter into greased and floured 9x5 loaf pan. Sprinkle with remaining 1 cup chopped pecans. Lightly press pecans into batter.
Bake for 60-65 minutes or until a wooden pick inserted in center comes out clean. Shield with foil after 50 minutes to prevent excessive browning. Cool in pan 10 minutes; remove from pan to wire rack.