Chocolate Apple Bread

We recently bought a 1/2 bushel of green apples with the intention of making apple jelly. We didn't realize how over ambitious we were with a 4 month old child. There is just too much going on in our lives right now for the process of jelly so I've been making lots of quick apple recipes later in the evening after our daughter goes to sleep. This is a combination of several great recipes to make the best apple bread. We enjoy this in the morning with our coffee (but is is great anytime!)

Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 large eggs
1 cup granulated sugar
1 cup brown sugar - firmly packed
1 tsp vanilla extract
1/2 cup oil
1/2 cup grated or chopped semisweet chocolate
4 green apples - peeled & coursely grated

In a medium bowl, combine the flours, cinnamon, nutmeg, salt, baking soda and baking powder. Mix well and set aside. In another medium bowl, whisk together the eggs, sugars, extract and oil. Fold in the grated apple. Add this wet mixture along with the chocolate to the dry ingredients. Stir just until moistened. (Over mixing may cause the bread to be tough.) Pour batter into two greased loaf pans and bake in a 350 degree oven for 50 to 55 minutes or until a wooden skewer inserted near the center comes out clean. (I always test it first at 45 minutes just in case.)
Cool in pan on wire rack for about ten minutes. Remove from pan and cool completely. Best if wrapped and stored overnight before slicing.

Pancakes

I think a plain recipe is often overlooked. This is a simple one that we use ALL the time. I love pancakes! This recipe is so easy to modify with whatever is in season - see my notes below.

Ingredients:
1 cup all purpose flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)
1 egg
2 tbsp oil
1 cup milk (you can use buttermilk, but only use 1 tsp baking powder and add 1/4 tsp baking soda)


Mix all dry ingredients in bowl. Then add wet ingredients and stir just until moistened. (it is usually a little lumpy - thats ok) Pour desired amount onto hot skillet or griddle. Cook about 2 minutes on each side, or until pancakes are golden brown. Serve hot with syrup of choice.

Note: In the summer we love to add blueberries or strawberries (about 1/2 cup) to the batter. Blueberry pancakes are my favorite! In the fall I like to make pumpkin or sweet potato pankcakes. I add 1/2 cup puree (it doesn't have to be fresh, you can use it from a can too) and use less milk depending on how thick the puree is - I usually use about 3/4 cup instead of a full cup.