Grit – September 01, 2019

CLO

CKW

ISE^ F

ROM

TOP

LEFT

:^ AD

OBE^

STOC

K/FA

HRWA

SSER

;^ GE

TTY^ I

MAGE

S/AR

TCO

OKS

TUDI

O;^ G

ETTY

IMA

GES/

NOO

NIKA;

BR

AD^ A

NDER

SON

ILLU

STRA

TION

Comfort Foods

(^16) September/October 2019
Crab Apple Bread Crab Apple Pancakes
CRAB APPLE BREAD
Yields 1 loaf.
2 cups flour
(^1) ⁄ 2 teaspoon salt
1 teaspoon baking soda
(^1) ⁄ 2 cup butter
1 cup granulated sugar
2 eggs
2 tablespoons milk
(^1) ⁄ 2 teaspoon lemon juice
2 cups cored and chopped crab apples
(^1) ⁄ 2 cup chopped black walnuts, optional

1. Preheat oven to 350 F. Grease a
   standard-sized loaf pan.


2. In a medium-sized bowl, whisk
   together flour, salt, and baking soda.
   Set aside.


3. In a large bowl, cream butter with
   an electric mixer until smooth. Add
   sugar, and beat until light and fluffy.
   Add eggs, milk, and lemon juice, and
   beat well.


4. Add dry ingredients to creamed mix-
   ture, and mix until moist. Stir in fruit
   and nuts, if using.


5. Pour batter into prepared pan.


6. Bake for 45 to 60 minutes, or until
   a toothpick inserted in the center
   comes out clean.


7. Remove bread from oven, and cool
   in pan for at least 10 minutes before
   removing and slicing.

CRAB APPLE PANCAKES

Yields 8 pancakes.

1 cup all-purpose flour

(^1) ⁄ 4 cup whole-wheat flour
3 tablespoons baking powder
2 to 3 tablespoons sugar, as desired
for sweetness
(^1) ⁄ 2 teaspoon salt
1 egg, beaten
1 cup plus 2 tablespoons milk
2 tablespoons oil
(^3) ⁄ 4 cup finely chopped or grated
crab apples

1. In a large bowl, whisk together
   flours, baking powder, sugar, and salt.


2. In a separate bowl, mix together egg,
   milk, and oil. Add to dry ingredients,
   and mix until just moistened. Gently
   stir in crab apples.


3. Pour^1 ⁄ 8 of the mixture on a hot
   griddle or in a preheated skillet, and
   cook until golden. Flip, and continue
   cooking until done. Repeat with re-
   maining batter.


4. Serve with butter and syrup.

Bruce and Elaine Ingram are the au-

thors of Living the Locavore Lifestyle,

about hunting, fishing, and gathering

food (with recipes). Contact them at

[email protected].

PREPARING CRAB

APPLES FOR COOKING

IS SIMPLE.

■ Slice the tops and stem ends off of

the crab apples, but don’t peel them.

Then slice the flesh off the core.

■ Coarsely chopped crab apples work

well for pies, cobblers, and breads, while

finely chopped fruit makes better pancakes,

waffles, and cookies. To make chopping

easier, process the flesh in a food processor

to desired consistency.

Gritt

y’s^ Ti

ps