Hello friends!! Thanks so much for your comments on my spring bedroom post last month! This is such a busy time of year, it’s hard to accomplish everything with the gardening starting, cleanup from the winter along with the usual, so I certainly am behind on videos and posts.
I’m working on a spring tour video and post to share in the next couple weeks, but until then I thought I would share this old recipe I tried.
This is one of my favorite local cook books not only for the recipes but also the aesthetic is so perfect for this Appalachian mountain area, and I love all the illustrations. For some background – a lot of the people in this area have had families with summer homes for 100-plus years here. My own grandmother came here from Hypoluxo, Florida, because her father had bought this property we now live on as his summer home. So the recipes in this book have a little extra “flavor” added as many of the contributors are also “Florida people” as locals call them🙂😉
If you google “Mountain Potpourri Cook Book” there are some available on etsy and eBay last I checked. If you like local cook books, this is a good one.
I did modify this a bit as I added some of my homemade unsweetened canned apples, and I substituted pecans. I also added a powdered sugar/milk/vanilla glaze, which really made it delicious, but a cream cheese glaze or topping would also be wonderful as well🙂
We enjoyed this as a different little treat that was not too sweet, and a way to use up some of the apples stored from fall.
Let me know if you try this, or if this is something you already make. It was a new one for me and one I’ll probably make again.
Apple Tea Bread
Ingredients
- 1 cup peeled apples (finely chopped)
- 2/3 cup brown sugar
- 2 tbsp sour cream
- 1 tsp salt
- 1/4 tsp ginger
- 1 cup chopped nuts (pecans or walnuts)
- 1/2 cup butter
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Cream butte, gradually beating in brown sugar, working mixture until light and fluffy.
- Add eggs, one at a time, beating well after each is added.
- Stir in apples and sour cream.
- Sift together flour, baking powder, baking soda, salt and spices.
- Toss flour mixture with nuts, add it to batter and mix well.
- Spread batter evenly in buttered loaf pan and let stand for 20 minutes.
- Bake bread in moderate oven (350°) for about 1 hour, until it tests done.
- Let bread cool on rack for 5 minutes before removing from pan.
Thanks for stopping by friends, and make sure you are subscribed to my channel for upcoming Spring and summer decorating, gardening and a recipe here and there❤️
Anita
This sounds amazing and I have just Pinned it to make this fall. I just love your kitchen and recipes for they warm my heart. Blessings to you for a great week!
Thank you for the recipe, Anita. Your kitchen looks so inviting! It’s a chilly 43 degrees here in St Louis, a good day for baking!
Author
Thank you Sally!!
Taste great
Author
it’s a good recipe for sure🙂
Anita,
The recipe looks so good. I will make on Sat. Your tables setting is so pretty. Would never want to leave if I sat down . Thank you for sharing.
Author
Thank you Karen!
We have friends in Waynesville that have another name for we Florida people. “Flor-idiots!” A little harsh but they were once Florida people too. 🙂
Author
Ha, I don’t think I’ve ever heard that one😂 Where are y’all from in Florida?
I will be trying this one. It seems like it would be delicious and I have an apple tree that will produce soon.
Author
It’s lovely and not too sweet🙂