Apple Bread

It had been 20+ years since I had a fresh crisp apple right off the tree. I knew I could help the team by using at least 40 apples for my personal challenge. Starting with 15 cored- peeled- chopped ready to simmer for the banana bread, 15 cored- peeled- chopped ready to simmer for the chutney butter, four green and five red in 1" slices horizontally for the candleholder and one perfect large red for the tuxedo apple.

The following recipe makes enough Apple Bread to feed an army so you may want to cut it in half if your family is small.

Ingredients
2 1/2 cups sugar (carb watchers go for the Splenda)
1 tablespoon vanilla
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon salt
1 3/4 cups milk
1 ¾ cups walnuts
5 eggs
5 cups flour
15 sweet apples
1 ¾ cups shortening (it's always better with butter!)

Directions
In at least a 4 quart covered stockpot, simmer 15 peeled, cored, chopped apples on low heat. Grease and flour four bread pans. Preheat oven to 350 degrees

In a large mixing bowl blend shortening with sugar. Add eggs, vanilla & milk. In a separate bowl, sift together flour, baking powder, baking soda & salt. Add dry mixture into wet and mix well. Add chopped walnuts. Remove softened apples from heat and drain liquid. Mash the apples and add to bread mixture. Pour mixture into bread pans until ¾ full. Bake at 350 on a midrack. Remove from oven. Let cool. Remove from pan. Slice, arrange artfully on a platter and enjoy!