Apple Oat Loaf

apple, oat. loaf, savoury, fall, autumn, cinnamon, farm, picking, breadMy family came up to visit this week and we wanted to show them around the area, so we did a little sight-seeing.  Just a little drive up the road is Homestead Orchards.  They used to be a dairy farm but the owners switched over to apples a few years back and now the son runs the farm.  They offer pick-your-own apples, as well as strawberries and fresh corn.  The strawberries help them out during the beginning of the summer when the apples aren’t quite ready, helps them in the pocketbook too.   They even bake apple goods on-site, so you can pick up a fresh apple pie or apple blondie hot from the oven, if you choose.

When we arrived there were three types of apples ripe for picking.  Apples ripen earlier or later during the season depending on the type.  When we went there were galas, gingergold, and jonamac apples ready to be picked.  They recommend you bring your own bags so it’s easier on the environment too.

When you arrive you can see rows of apple trees laden with ripening fruit.  The ones which are ready are clearly marked and you’re welcome to taste while you pick.  Jonamac is a combination of a Jonathon and a MacIntosh apple and is a perfect baking apple and great for applesauce and apple butter.  We spent about half an hour going through the trees and finding the ones we liked.

After you go back to the barn area, your apples are weighed and you pay a very reasonable price per pound.  Of course we picked up an apple blondie to go too, since the smell of fresh baking was wafting through the air.  At this time of year who could resist.   Talk about farm to table!

A while ago, I picked up some steel cut oats thinking that they were similar to large flake.  Boy was I wrong.  While the oats are delicious, I hadn’t realized how much more prep would be needed for the steel cut variety.  I foolishly picked up the large bag and we’re still have about half a bag left.  Instead of always trying to use it up making breakfast, I searched for another way to use these wonderfully filling grains.  What did I find?  Honey oat loaf.  Since we have the fresh apples, why not combine the two?

This recipe requires a little prep as you have to soak the oats for a couple of hours before everything else is mixed together.  You could even do it overnight and leave them in the fridge if you like, but you really only need to soak them for a couple of hours.

After the oats have softened, place in large mixing bowl.  Preheat your oven to 350F.  Mix in your melted butter and honey while on the mixer is on low.  Add the eggs and mix well.  In a separate bowl mix the flour, baking soda, salt, and cinnamon.  Blend the dry mix with a whisk until well combined.  While the mixer in on low, add about 1/3 of the dry ingredients.  Then add 1/2 of the milk, one more third of dry, the last of the milk, and finally, the last of the dry.  You should always end mixing with the dry ingredients.  That way you can tell if your mix is too wet or dry and you can adjust accordingly.  Then fold in the diced apples.   Place even amounts into two greased 8×5 pans and bake for 70 minutes.  The dough is very dense so it needs the longer bake time.

Once removed from the oven, immediately remove from the pans and let cool on the rack.  The steel cut oats give the loaf a nice chewy texture, interspersed with the warming flavour of apple and cinnamon.

apple, oat, cinnamon, loaf, savoury, bread, farm, picking, fall, autumn, harvest

Print Recipe
Apple Oat Loaf
Course Dessert
Prep Time 15 minutes
Cook Time 70 minutes
Servings
loafs
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 70 minutes
Servings
loafs
Ingredients
Instructions
  1. Place steel cut oats in a large bowl and cover with the two cups of boiling water. Let sit uncovered at room temperature for 2 hours. Stir once half way through.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, sift flour, baking powder, cinnamon, and salt.
  4. In a small microwave safe bowl, melt butter and honey then stir into bowl with oats.
  5. Beat egg into milk and alternately add milk mixture and flour mixture to large bowl with oats stirring with a wooden spoon as you add each. Do not over mix, just mix to combine wet into dry. Fold in diced apple pieces.
  6. Generously spray two standard size loaf pans (8X5) with non-stick cooking spray and scrape the dough into the pan, using half the batter for each. Using a spatula, smooth out the top then place in oven for 70 minutes (one hour and ten minutes), or until a tooth pick inserted in center comes out clean. The dough is dense so we recommend leaving in for the full 70 minutes.
  7. As soon as the bread comes out of the oven, remove from pan and cool on a wire rack to cool completely. Slice and serve with additional drizzled honey.
Recipe Notes

Note: this bread is not meant to be that sweet.  I personally like to use more tart apples for a greater contrast in taste.  Experiment and let me know how you do.

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Apple Caramel Oatmeal Bars

apple caramel barsJust last week was Guy Fawkes day.  It is an annual commemoration observed on November 5, primarily in Great Britain. Its history begins with the events of November 5, 1605, when Guy Fawkes, a member of the Gunpowder Plot, was arrested while guarding explosives the plotters had placed beneath the House of Lords. Celebrating the fact that King James I had survived the attempt on his life, people lit bonfires around London, and months later the introduction of the Observance of 5th November Act enforced an annual public day of thanksgiving for the plot’s failure.

Settlers who came over to Newfoundland brought this tradition of lighting bonfires and it has continued ever since.  The town of Grand Falls-Windsor hosts a bonfire night and it has become quite the celebration.  People donate their wood and paper and a large bonfire is created, safely away from people’s houses.  Bonfire night is another ‘old world’ tradition that Newfoundland keeps alive.

Some rural communities also have bonfires with no connection to Guy Fawkes.  There may be a connection to ancient pagan customs instead. In Great Britain fires would be lit for Samhain (pronounced Saw-win) to appease the Celtic gods and bring light back to the dying sun.  Samhain becomes our modern Halloween, so it’s easy for the bonfire tradition to blend together, being only five days apart.

Because I’ve been playing around with molasses and apples and made the apple pandowdy, I found another great recipe you can carry with you.  These apple caramel bars are perfect as a snack sitting by the bonfire or later in the year when your bonfire is indoors. (Note: I mean your fireplace.  Please, for the love of God, don’t make a bonfire in your house.  Are ya stunned?)  These bars are moist and chewy from the oatmeal and the molasses gives it that unique Newfoundland taste.

Preheat your oven to 350F.  Combine flour, oatmeal, brown sugar, and baking soda in a bowl.  Add melted butter and molasses.  Mix until combined.  Press about half of the mixture into a parchment lined 9X13 pan.  Make sure to have the parchment come up the sides.  It will be easier to remove later.  Press down to make even layer, extending completely to all sides.  Bake for eight minutes.  Remove from oven to let cool slightly.

Peel, core, and slice apples.  I used Granny Smiths because I like the tartness against the sweetness of the molasses and caramel.  If you want to change it up, just make sure it’s a good baking apple.  Place apples on top of baked oatmeal layer.

Remove lid from caramel sauce and microwave for 30 seconds to one minute.  This will make it easier to pour over apples.  Use a glove to remove sauce from microwave.  This is warmed sugar.  It can get very warm.  Pour evenly over the apples.  If needed spread the sauce so it covers most of the apple layer.  I used President’s Choice Dulce de Leche sauce, but any caramel sauce will do.  Sobey’s has a Whiskey Caramel sauce which would be lovely.

Add remaining 1/2 cup flour to the leftover half of oatmeal mixture and combine.  Sprinkle topping on the caramel, remembering to cover all the dessert.  Bake for 25-30 minutes.

Let cool on rack completely before removing from pan.  If you like you can cool in the fridge and then cut.  If so, let it warm to room temperature before serving.  Enjoy as a bar, or cut larger pieces and serve with whipped cream.

Print Recipe
Apple Caramel Oatmeal Bars
These bars are a great treat after a cold day. Sit by the fire and have a bite.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
bars
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
bars
Ingredients
Instructions
  1. Combine flour, oatmeal, brown sugar, and baking soda in large bowl or mixer.
  2. Melt butter in a microwave safe bowl. Add molasses to butter to combine. Add oatmeal/flour mixture and mix until no flour is showing.
  3. Press about half of the mixture into a prepare 9x13 pan lined with parchment. Make sure there's an even layer going all the way to the sides of the pan. Bake for eight minutes in a 350F oven. Remove and let cool slightly.
  4. Peel, core, and slice 3 cups of apples. Place sliced apples on cooled, baked oatmeal layer. Spread evenly.
  5. Microwave jarred caramel sauce until it's soft enough to pour: about 30 seconds to one minute. You want the sauce to still be thick, so soft enough to pour and spread. Pour evenly over apples.
  6. Add 1/2 cup flour to remained oatmeal mixture. Mix until flour is incorporated. Crumble mixture on top of caramel/apples layer. Make sure to coat evenly and cover the top completely. Bake for 25-30 minutes.
  7. Remove from oven and let cool completely before cutting into bars. Makes 32.
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Apple Pandowdy

One of the things I love about the fall is the crispness that’s in the air.  It’s cool enough that you’ll still need a jacket, but not so cold that you need to bundled up to the gills.  That will come later.

canopy
Can you find my dog?

I took advantage of the lovely weather and took the dog for a little walk.  Nearby there’s a series of trails one can take.  Each trail varies in length from just under one kilometer to over three kilometers.  So not to long that halfway through you’re wondering “Why did I start this stupid hike in the first place?” The forest trails are a great place to contemplate life, or just enjoy the beautiful hues of red, orange, and yellow.

Another great thing about fall is apples.  Yes, you can get apples all year ’round now, but fall there an abundance of great varieties that you usually don’t see for the rest of the year.  So, instead of just settling for the usual Gala, Red Delicious, or Granny Smith, there are great ones like Ambrosia, Honeycrisp, or Northern Spy.

As I was researching the previous post about molasses, I found a Apple Pandowdywonderful recipe called Apple Pandowdy.  It was printed in my copy of the all New Purity Cookbook.  This cookbook has been around Newfoundland kitchens for decades.  My grandmother has a well worn copy in her kitchen and I have mine.  I highly recommend it if you want a cookbook that will give the basics of cooking as well as a little bit of history.  Purity is a company in Newfoundland which makes a variety of desserts and snacks, and many other goodies.  Any Newfoundlander will tell you stories about growing up chewing on a piece of hard tack or jam-jams.

I’ve adapted the recipe from the one in the Purity Cookbook.  The great thing about this recipe is you can make it a day in advance and it won’t affect the taste in the slightest.  In fact it may be better.  The flavours would have had a chance to meld and blend and the sauce will be slightly less runny.

Molasses mixture
Sauce before mixing

First preheat your oven to 375F.   Then make the sauce.  Combine the molasses, flour, salt, and cinnamon in a saucepan.  Add one cup of water and heat on medium until the sauce thickens.  It should take five minutes or so.  Remove from the heat. Then add the butter one piece at a time and stir with a whisk until the butter is melted.  I cut my butter into four pieces so it would melt a little faster.  The add the vanilla and lemon juice.  The sauce should be thick, like a caramel.

Peeled apples
Peeled apples

Peel and slice 4 cups of apples.  I used four, but you may need more or less depending on the size of the apples.  Place in a greased 9 inch square baking dish.  Pour the sauce on the apples, trying to cover them completely.

Creamy sauce on apples
Creamy sauce on apples

Now to make the topping.  Add the flour, sugar, salt, and baking powder.  Cut in the butter.  This is the same thing as when I made the scones, but the butter pieces should be finer.  Add the milk and beaten egg and combine.  The batter should be thick.

Biscuit topping
Biscuit topping

Scoop on top of the apples and spread out to cover the top.  Place in the center of the preheated oven and bake for 35-45 minutes.

Let cool slightly before serving.  The crust can be “dowdied” or broken into smaller pieces and then served. Great with whipped cream or ice cream.

Look at that amazing creamy sauce.  The molasses gives it that unique taste of Newfoundland without making it too sweet.  The crust is fluffy and light and soaks up the sauce beautifully.  The perfect dessert after a crisp fall walk through the woods.

Enjoy this wonderful apple pandowdy!
Enjoy this wonderful apple pandowdy!

Print Recipe
Apple Pandowdy
A rustic apple dessert with a lovely drop biscuit crust.
Prep Time 20 minutes
Cook Time 35-45 minutes
Servings
servings
Ingredients
Sauce
Biscuit topping
Prep Time 20 minutes
Cook Time 35-45 minutes
Servings
servings
Ingredients
Sauce
Biscuit topping
Instructions
  1. Blend together in a saucepan the molasses, flour, salt, and cinnamon. Add the water and heat on medium until mixture has come to a boil and thickened slightly. Remove from heat and add the butter pieces one piece at a time until each one is melted. Add vanilla and lemon juice.
  2. Peel and slice 4 cups of apples. Slices can be about 1/4 inch thick. Arrange apple slices in a greased 9" square baking dish which is at least 2" deep.
  3. Pour sauce over apples, making sure to cover the apples as much as possible.
  4. Prepare biscuit dough. Combine flour, sugar, salt, and baking powder. Cut in butter pieces with a pastry cutter or two forks, until the butter is finely incorporated. Add the milk and beaten egg and mix to make a soft dough batter. Drop with a spoon over fruit mixture. Spread evenly but do not stir.
  5. Bake in a preheated 375F oven for 35-45 minutes until crust in golden brown. Cool slighty but serve warm. Makes 6 servings.
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