The week has been a bit hectic around here. Maybe you’re following closely or you’ve been affected by the terrible weather that has damaged many homes on the US East Coast and made for some miserable days in parts of Canada. We were very lucky here to only have some storm weather with few power outages.
I think the weather along with the usual ups and downs of family life has left me feeling kind of reflective and unsettled about things. Dusting off some of my grandmothers treasures this morning I was wondering what she would think about how the world is today. I was feeling really lucky that my children and husband were just hanging out at home while I did all of the mom things that they depend on me for.
While they watched movies and vegged out in that way that teens do, I headed into the kitchen for some comfort of my own. The process of kneading breads and baking goodies seems to be so therapeutic for me sometimes. The typical stress and chaos of the world around me seems to be absolved with an afternoon in the kitchen. It helps me focus on the things that make me happy and fills me up with positive feelings. Kind of like the effects of an afternoon with an old friend.
I’m curious to know, what’s your place of comfort?
I sure hope that some of my readers in the US are safe and warm and with family today. I’m sending you all a little piece of virtual comfort in the form of warm Praline- Apple Fig Bread. It’s moist and nutty and full of fall apples and fresh figs. This bread is amazing on its own, but to ramp it up a bit I also made a Rum Butter. Wow.
Praline-Apple Fig Bread
Adapted from myrecipes.com
*preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan
1 cup chopped pecans
1 cup sour cream
1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- pinch of grated nutmeg
- 1 1/2 cups finely chopped, peeled apples
- 2 fresh figs, finely chopped
- 1/2 cup butter
- 1/2 cup firmly packed light brown sugar
- Beat sour cream, sugar and eggs at low-speed for 2 minutes or until well blended. Add vanilla.
- Stir together flour, salt, baking powder, baking soda and nutmeg. Add to sour cream mixture, mixing just until blended. Stir in apples and figs. Spoon batter into a greased and floured 9 x 5 inch loaf pan. Sprinkle with chopped pecans; lightly press pecans into batter.
- Bake for 1 hour or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
- Bring butter and brown sugar to a boil in a small saucepan over medium heat, stirring constantly;let boil 1 minute. Remove from heat, and spoon over top of bread
- Note: This bread freezes well.
Remember the rum syrup I made here? Make it and allow it to cool completely. Stir about 2 tbsp into a 1/4 cup of whipped unsalted butter. Delish.