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Light and Life

Apple Bread Recipe

Mary D. MartinThis recipe was given to me by a friend. Isn’t it wonderful how a recipe brings back wonderful memories of endearing friendships, dates in our personal history or places that we can only go back to as we reminisce? I hope this fall harvest recipe will begin a new chapter in your book of life.

Apple Bread

1 cup oil
2 cups sugar
3 eggs
3 cups flour
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon soda
1 teaspoon vanilla
3 cups diced apples
1 cup nuts, optional

Mix all ingredients well. Put in 2 greased loaf pans. Sprinkle tops with sugar.

Bake at 325 F for 45-55 minutes.

This bread stores well in the freezer if you can keep it from being eaten right away.

Apple bread

Canning Syrup

Mary D. MartinFunny what we assume. I grew up making a syrup for canning peaches and pears. Then about 30 years ago I learned an easier and more economical way. The way sugar prices keep going up, every drop counts. I thought everyone knew how to make syrup per jar until last week I was visiting with a young friend who was still making syrup. By the batch.

That ended my assumption. I have found that making syrup per jar saves money and is still very effective and efficient. For pears or peaches: put half cup sugar in the bottom of a quart jar. Add about 1 inch of boiling water to the jar (more is too much). Swirl the jar around a few times to sort of dissolve the sugar, then add the fruit. Top the jar off with hot water to proper height.

Seeing full jars on the shelves is as rewarding as it was to watch the first seedlings germinate as the warmth of the yellow sun coaxed them from the ground last spring.

canning syrup