Today’s post is being brought to you by the letter “P”, as in parchment paper . The word of the day is parchment paper. parchment paper, parchment paper, parchment paper. Did I mention parchment paper.
SO why am I yelling at you about parchment paper. Well maybe I’m not yelling, but I was yesterday. I had meltdown number 2 and 3 yesterday. If you don’t remember check out last week’s post that chronicled meltdown 1. Maybe I need some time off, lucky for me I’m headed to Calgary to visit my Sister and he family… we’ll chat about that next week.
Back to the meltdown(s). The first one started because I made another attempt at royal icing. It’s kind of like me and pie crust in the past… I’m just not getting it PERFECT. Now that I have made a few so so attempts at it, in my mind I should be whipping super awesome royal icing decorated cookies like a professional baker…… right? One day I’ll get over it and then I’ll finally get the hang of it…. in that order.
Meltdown number 3 for this week, was completely my fault and reason I keep repeating Parchment paper. I have recently fallen in love with fruit cake. Love it, or hate it, it does represent Christmas, at least in my family. My mom and my Aunt would start Baking it in late October. As soon as it cooled from the oven, they would wrap it in cheese cloth, soak it in booze and place it in the closet until Christmas. Every once and a while re-soaking it with booze. I always wondered why no one was drunk from eating it.
This year I decided I would take over the tradition. I went to my local bulk store and bought all the candied dried fruit I need, which included dates… that I had to cut up, by hand, and it took forever and my hand still hurts. I soaked all the fruit in bandy for 24 hours, whipped up the batter, and poured it into two loaf pans, NOT LINED WITH PARCHMENT PAPER.
I did butter the pans, like the recipe said, but really people this is not my first rodeo. I use parchment paper for everything. Nothing sticks to it. So when I tried to remove the fruit cakes from the loaf pans, they stuck. This is where the great fruit cake meltdown began. I think one of my dogs is still eating bits of fruit cake from under the fridge and the other one is still in hiding.
So run out and buy yourself a whole bunch of Parchment paper, and line everything with it. Don’t wait until you have a meltdown over stuck fruit cake. REALLY! Thanks for reading my crazy, here is a loaf, and yes I used parchment paper. It’s yummy, make it!
Butterscotch Apple Loaf
[Adapted from Canadian Living Magazine October 2014]
1/3 Cup of Butter
3/4 Cup of Brown Sugar
3 Tablespoon of 35% Whipping Cream
1/2 Cup of Butte (1 Stick), Softened
1/3 Cup of Sugar
1/3 Cup of Brown Sugar
2 Eggs, Lightly Beaten
1 Teaspoon of Vanilla
3/4 Cup of Milk
1 ¾ Cup of Flour
1 ½ Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Salt
2 Cups of Peeled, Chopped Apple
For the butterscotch sauce:
In a small sauce pan, over medium heat, melt butter. Mix in the brown sugar, until its dissolved. Remove from heat, and stir in cream, let cool for 45 minutes.
For the loaf:
Pre-heat oven to 350 degrees
Butter and line a loaf pan with PARCHMENT paper. You can let it hanger over the sides, or at least line the bottom of the pan.
In a medium bowl, whisk flour, baking powder, baking soda and salt, set aside.
In a large bowl, beat butter and both sugars until fluffy. Add beaten eggs, and vanilla, mix until combined. Mix in milk.
Gradually add the flour mixture into the wet ingredients. I did it in 3 batches. Stir in apples and half the butterscotch.
Pour the batter into the prepared loaf pan. Drop the remainder of the butterscotch in spoonful’s. Using a knife, swirl the butterscotch around the batter. I used half of what was left over.
Bake for 1 hour, or until a toothpick comes clean.