Apple Cinnamon Bread a & Gummy Bears

Here are two recipes for today.


 Gummy Bears

1/2 Cup Water
2 Envelopes Unflavored gelatin
1 package Jello (flavor of your choice....use sugar free if you want diabetic friendly gummy bears)

Combine water, gelatin and jello in a pan. Put on low to medium low heat. Stir frequently until all gelatin is dissolved. Pour mixture into a container that you can pour small amounts of easily or use an eye dropper.

Fill gummy bear molds (will fill 150 bears). Molds can be found easily on eBay.

Place mold in freezer for 5 minutes.

 

Now Apple Cinnamon Bread

• 1/2 cup butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup applesauce
• 2 tablespoons boiled cider, apple juice, or water
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon grated fresh ginger root or 1/2 teaspoon ground ginger, optional
• 2 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
• 1 cup raisins, golden or dark
• 3/4 cup chopped walnuts or pecans
• coarse white sparkling sugar or cinnamon-sugar, for sprinkling on top, optional

Instructions

1. Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.
2. Beat the butter and sugar until smooth. Beat in the egg; scrape the bottom and sides of the bowl, and beat until smooth.
3. Beat in the applesauce and boiled cider, juice, or water.
4. Stir in the baking soda, baking powder, salt, cinnamon, ginger, and flour, mixing until well-combined.
5. Stir in the raisins and nuts.
6. Spoon the batter into the prepared pan, smoothing the top. Sprinkle with coarse white sparkling sugar or cinnamon-sugar, if desired.
7. Bake the bread for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. The center of the loaf should register at least 200°F on an instant-read thermometer; when the tip of the thermometer is inserted just under the crust, it should read at least 175°F.
8. Remove the bread from the oven, and after 10 minutes turn it out of the pan onto a rack to cool. When completely cool, wrap tightly in plastic, and store at room temperature. The loaf will remain fresh for several days; for longer storage, freeze.
9. Yield: one 8 1/2" x 4 1/2" loaf.