One of the addendum recipes in the “Frozen Assets” section, this Dutch Apple cake closely resembles the “Apple Breakfast Bread” in the same section pairing apples with nutmeg. However, between the two I enjoyed this one a bit better. A simple cake with a nice buttery flavour. Probably wouldn’t do it again but I always find the process of baking interesting, with its epic rising times for the yeast.
I tried to make the Rye Molasses Bread as well as a Date Bread neither turned out great but I think my kitchen was too cold for the yeast to rise properly so I’ll try again and update the post another day.
A pretty tasty, light and fluffy bread seasoned with herbs.
I won’t go too much into detail, but these assorted cookies are very pedestrian.
This was a definite step up from the banana bread recipe. The combination of pineapple, macadamia nuts and cinnamon streusel topping made this a decadent coffee cake.
It’s hard to imagine banana bread ever being an exotic dessert. Out of curiosity, I looked it up and banana bread was first introduced to American cookbooks in the 1930s and became widely popular during the 1950s. This recipe falls under the category of everyday recipes everyone should have which the Price cookbook does an amiable job of balancing with their more exotic fare. The bread itself is a little boring and I honestly need chocolate chips in mine! But it’s certainly a serviceable recipe.
These should really be called breakfast cakes if we’re going to be honest. I was most excited for the apple bread but I found that it didn’t turn out the way I had imagined. The cranberry and orange zest looks amazing but is a little too tart and the two types of cinnamon nut bread turned out fine, however the one with butter streusel-style turned out the best. Since I really like sweets it was easy for me to eat all of these but none of them really screamed out to be remembered for the future.