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Marlene Stark discovered a new favorite recipe when she opened her Southern Living magazine before Christmas. The pecans and apples in the praline apple bread drew her to the recipe.
“I crave apples,” she said. “I love to bake during wintertime. I happened to have the ingredients on hand.”
Stark has made the bread about 6-8 times since she came across the recipe a little over a month ago. She baked some of them in smaller aluminum pans to give to neighbors for Christmas.
“I made it like crazy. My husband loves it.,” Stark said. “It’s so simple – that’s what I liked about it.”
Stark recently served the apple bread at a breakfast potluck meeting for the Waterford Homemakers. Instead of pouring the glaze over the whole loaf, she sliced it first and placed it on a platter. She then drizzled the glaze over the slices “so everyone would get a taste of it.”
Stark is a native of Iowa, and lived in San Diego, California for almost 50 years. She and her family moved to Spencer County about 4 years ago. She has 2 daughters, 4 grandchildren and 4 great-grandchildren living nearby.
She joined the Waterford Homemakers about 2 ½ years ago. She met Donna Bulf by chance one day, and Bulf invited her to come to a meeting.
Stark also enjoys making French apple pies, Russian tea cakes, Christmas cutout cookies, and caramels.
She has a suggestion for anyone who wants to make this bread.
“Next time I do it, I think I’d put more pecans in the batter rather than on top,” said Stark.
If you have a recipe you would like to share, please contact Deanna at email@example.com.
1 ½ cups chopped pecans, divided
1 8-ounce carton sour cream
1 cup granulated sugar
2 large eggs
1 Tablespoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ finely chopped peeled Granny
½ cup butter
½ cup packed light brown sugar
Preheat oven to 350 degrees. Bake ½ cup of pecans in a single layer in a shallow pan for 6-8 minutes until they are toasted and fragrant, stirring after 4 minutes. Set aside.
Beat sour cream and next 3 ingredients at low speed for 2 minutes or until blended. Stir together flour and next four ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and the ½ cup of toasted pecans.
Spoon batter into greased and floured 9x5 loaf pan. Sprinkle with remaining pecans. Lightly press pecans into batter.
Bake at 350 degrees for 1 hour to 1 hour 5 minutes or until wooden pick inserted into the center comes out clean.
Shield the bread with aluminum foil after 50 minutes to prevent excess browning.
Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack.
Bring butter and brown sugar to boil in heavy saucepan over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Spoon over top of bread. Let cool completely, about an hour, before serving.