For this post, I want to share about how I keep all of my baking supplies organized. I have one of those husbands who might be classified as “OCD.” He needs things around him to be organized or he can’t sit still. I realize this is kind of a strange quality in a man, but I do love it most of the time. My baking supplies used to be in two overhead cabinets above the stove, crammed in with no space and no way to find anything. When Maddy Lu started, things started getting even messier. That’s when I decided I needed to do something- for my marriage and cleanliness :). My baking life after organizing has been so much easier! I will share how I keep my supplies and where I got the ideas along with some pictures:
Since today was a cool rainy day, I felt like it would be a great day to bake something delicious. I saw a recipe for apple bread a while back, and it caught my eye so I figured I’d give it a try and then share with our Maddy Lu readers (do we have those?). Here are some pictures of the journey, and the recipe below.
Recipe comes from Passthesushi.com (http://passthesushi.com/caramel-glazed-apple-bread)
- 1 1/2 cups shredded peeled baking apples (2 large)
- 1 cup packed brown sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
- 3 cups AP flour
- 1/2 cup chopped pecans
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 tablespoons butter or margarine
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/2 cup powdered sugar, sifted
Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray or shortening.
In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.