GOOD COOKIN; 18: APPLE SPICE BREAD

Apple Squeeze Weekend ... and annual affair in Lenox celebrating community with music, craft booths, hay rides, face painting, and all that is APPLES ...

• apple pie
• apple butter
• apple cider
• carmel apples
• cider donuts
• and the much anticipated bags of Honey Crisp Apples - a treat beyond all imagination that says "It's Fall" like no other

RECIPE NUMBER ONE: I'm always on the search for gluten free recipes - somthing that tastes good, works for a quick on-the-go breakfast, and satisfies Mike's tastes for sweet. Nicole Hunn of Gluten Free on a Shoestring came to my rescue this last week with a wonderful recipe for CHUNKY APPLE MUFFINS. The verdict: yup, he likes them. This is a recipe that will become a definite Fall staple in the book of recpes.

Just click on the image to be linked to her site for the recipe.

RECIPE NUMBER TWO: This next recipe has been a favorite for several years ... unfortunately, not gluten free but it is bread machine friendly. When we lived in Oregon I taught a "Dinner Quilt" class on Friday nights. The gals would pack their car up with everything they needed for class that night before they went to work Friday morning and come straight to the quilt shop right after work for some wonderful "girl time" while quilting and being treated to a wonderful dinner. I fixed dinner, designed the pattern, and taught the class. It was time for them to be treated and pampered like the wonderful strong creative women we all are.
A Fall favorite in the dinner class line-up was PUMPKIN SOUP & APPLE SPPICE BREAD. Today we have the recipe for the Apple Spice Bread which can be made in a bread machine, and you can find the pattern for the quilt HERE. It is available as a regular pattern to be shipped (wholesale inquiries welcome) and is also available as an electronic download pattern ... an e-pattern. MQS 123E PUMPKIN SOUP

APPLE SPICE BREAD

(For a 2-pound loaf)

1 ½ cups water 3 tablespoons butter 4 cups flour ½ cup cut-up dried apple 3 tablespoons dry milk 3 tablespoons sugar 1 ½ tablespoons salt 3 teaspoons apple pie spice 1 ½ teaspoons bread machine yeast

Add ingredients as directed for your bread machine. Use the Basic/White cycle with a medium crust setting. Remove baked bread from the pan and cool on wire rack when finished.

ON THE ROAD-THE GATEWAY ARCH

At the last second we decided since we were driving through St Louis we might as well stop and check out the Gateway Arch. I wonder how many of you have driven through St Louis as tourists. It seems like the freeways catch us up every time we've driven through the fair city.

It only took us three times around ... across the river and back before we finally caught the right exit the get to the Arch. Mike is stubborn and perservers and we eventually made it to the landmark!

I love the color and changes in the sky in these pictures to say nothing of the form and shape of the Arch from the different perspectives.

After enjoying the view from the top of the Arch we visitied and had dinner with a family friend who works at an up and coming restaraunt that must be on your "have to go to" list when in St Louis. Justin works at Niche located about 3 miles from the Gateway Arch. We were treated royally with absolutely the best food of the whole trip and the chef came out to speak directly to Mike about his gluten-free dietary needs. Chef Craft (recognized in April by Food & Wine Magazine as one of 2008's Best New Chefs in America) then commenced to serve Mike with a gourmet gluten-free meal including homemade ice cream for dessert - a favorite Mike doesn't get to enjoy much any more.

CHICKEN CHOP SALAD

I'm always on the search for or trying to come up with gluten-free recipes for my husband Mike and my daughter Eryn. I think I've hit on a new "house favorite" with this salad. The crunch of the fresh jicama, the celery, and the nuts; the tang of the dried cranberries and the little oranges (you can use fresh oranges when they're in season) with the bite of the green onion ... and ... you'll have to read on for the secret ingredient!

Chicken Chop Salad
(a gluten free delight)
Ingredients:
1 can Mandarin Oranges, drained & set aside
A large serving bowl full of roughly chopped Romain lettuce and fresh spinach (4-5 cups loosely packed)

Add the following to the salad greens:
3 celery ribs, chopped
3 green onions, chopped
1 medium jicama, peeled & chopped
1/2 cup pecans, chopped
1/2 cup dried cranberries
1 cup chicken, cut into bite-size pieces, cooked and chilled (seasoned with salt & pepper)

And the secret ingredient ... 1/2 tsp dried Tarragon (If using fresh tarragon, I would probably use 1-2 tablespoons depending on how much you like the taste.)

Toss all ingredients together until well-mixed. Leave in the refrigerator overnight or for 2-3 hours for the flavors to meld. Toss in the Mandarin Oranges just before serving. Dress with your favorite "fruity" dressing (I like Poppy seed) or serve naked. I like to serve my salads with several dressings options on the side to meet the needs of the diners.

Serves 4 as a full meal or 6-8 as a side salad.