Baking

I've been baking in the mornings lately while it's still very cool in the kitchen. The kids have gotten up (I'm blessed with late sleepers) to find me in the kitchen, apron on, mixing up something and heating up the oven. Do I have any pictures? Nope. Why? Because FG has commandered the camera for his golf tournament this weekend. I DID take a picture of the applesauce blueberry bread and he saw it and asked me why I was taking pictures of bread. See, he sort of knows about my blog but he thinks all I do is share recipes. So I went with that and told him it was for my blog that I was going to share the recipe and people like pictures of the recipes. It worked and he walked away.
So here is that recipe, no picture. It's really moist and beautiful and yummy!!!!!

* Exported from MasterCook *
Applesauce Blueberry Bread

Amount Measure Ingredient -- Preparation Method

1/2 cup margarine or butter -- softened

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup sugar

1/4 teaspoon salt

2 egg

1/2 cup applesauce -- to 1 cup (I used 1 cup)

2 cups all-purpose flour

1/2 - 1 cup fresh or frozen blueberries (I used 1 cup fresh)
Heat oven to 350 degrees.Grease and flour 9 x 5" loaf pan.
In large bowl, beat margarine, sugar and eggs until light and fluffy.Stir in apple sauce (1/2 - 1 cup).Add flour, baking powder, baking soda and salt; stirring just until moistened.
Fold in blueberries.Spread into prepared pan.Bake for 55 - 60 minutes or until toothpick inserted into center comes out clean.Remove pan to wire rack to cool 10 minutes.Remove from pan and cool completely.
Source: "Pampered Chef"

NOTES : Variations: substitute 1 cup raisins for the blueberries or substitute 1 cup chopped nuts for blueberries.
Also, this bread browns up quickly on the top & sides before being done in the middle. I covered mine with foil for the last 15 min. to keep it from getting too dark.

The other item I made is peach dumplings. There's no real recipe for them as my grandma taught me how to make them and her mother taught her how to make them. It's fairly typical though, I'm sure. Biscut dough rolled out flat, 1/2 a peach in the center topped with a pat of butter, sugar and cinnamon. Fold it all up, place in a deep pan. After they are all in the pan, add a ton more sugar and cinnamon around them, add a pat of butter to the top of each, pour boiling water over it all and bake until they are bubbly and gooey. Even my great-grandmother's recipe just says, "put it in a hot oven" so I guess on the temp. My dad LOVES these. So I made two batches. One for me, one for him. However, my dad is diabetic and has no control when it comes to his giant sweet tooth. I am a sneaky daughter though and made his batch entirely with Splenda. Ha! I didn't tell him until he'd eaten one and claimed they were excellent. hee hee. THEN I told him. I think he was bummed at me but damn, now he can eat them and not send his sugar to the moon.