Apple Walnut Bread
1 cup sweetened or unsweetened applesauce
1/2 cup plus 1 tablespoon sugar, divided
1/2 cup brown sugar
2 large eggs
1/4 cup vegetable oil
1/4 cup plain or vanilla yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup peeled, cored, and finely diced apple
1/2 cup chopped walnuts
Preheat oven to 350°F. Butter a 9×5-inch loaf pan and line with parchment paper, if desired. In a bowl, combine applesauce, 1/2 cup of sugar, brown sugar, eggs, oil, yogurt, and vanilla. Whisk to blend.In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well and add applesauce mixture. Stir until combined. Fold in diced apples and walnuts. Scrape batter into prepared pan and smooth the top. Sprinkle with remaining 1 tablespoon of sugar. Bake on the center oven rack for 50 to 55 minutes, or until a tester inserted into the center comes out clean. Transfer to a cooling rack for 10 minutes. Turn the bread out of the pan and cool thoroughly before slicing.
Chocolate Chip Coconut Macaroon
1 14 oz. bag sweetened coconut
2 tsp vanilla
1 14 oz. can condensed sweetened milk
1-2 cups chocolate chips
melting chocolate
Preheat oven to 350 degrees and line cookie sheet or baking sheet with a silicon baking mat or non-stick foil or parchment paper Mix coconut, vanilla, condensed milk together in large mixing bowl. Add in the chocolate chips. Take a tablespoon size of the mixture (a cookie scooper works great for this) and roll it into a tight ball with your hands Place each on the cookie sheet spaced apart. Bake about 15-20 minutes until golden brown. Cool on a wire rack. When totally cool – melt candy chocolate in a double boiler and dip the bottom and roll the bottom sides in the chocolate. Let cool for about 15 minutes in the refrigerator
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