Apple Pie Sweet Bread

This is another recipe that I used to make frequently when I was in my 20s and also when my kids were little. It is so good! You can use Rhodes Frozen White Bread Dough, either the white bread or the sweet bread dough. I don't measure the ingredients.

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Bread
1-2 loaves Rhodes frozen white bread dough, or sweet dough, thawed for 1 1/2 to 2 hours
1-2 cans apple pie filling (sweeten with granulated sugar, if desired)
butter
granulated sugar

Frosting
powdered sugar
butter, softened
milk
vanilla extract


Directions
1. Roll out one of the loaves and place on a large baking sheet lined with parchment paper. Top with the apple pie filling

2. At this point, you may either roll up jelly-roll fashion, or top with another rolled out loaf of bread.

3. Butter top of bread dough and sprinkle with granulated sugar. Let rise in a warm place until doubled in size.

4. Bake 350 degrees until dough has baked through, approximately 30-40 minutes, depending on whether you are using one loaf that is rolled up jelly roll fashion, or you are topping the pie filling with a 2nd loaf of bread. 

5. Make a very thick frosting with some powdered sugar, softened butter, and a little milk. Add the vanilla extract and mix in. Spread over the top of the bread while bread is still warm. Let cool for one hour before cutting.

Cherry Bread

 

In going through my recipe files, I found this recipe that I got from a lady I worked with over 40 years ago. It's easy to make, and is real good. I don't measure the glaze ingredients, but just throw them together. This is a repost from 2009, to bring it back up to the top of the blog. 

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1 loaf frozen bread dough, thawed

1 can Cherry pie filling 
1-2 tbsp granulated sugar stirred into the pie filling (otherwise it is a little on the tart side

butter, softened

additional granulated sugar

Glaze
butter
pwd sugar
milk
dash vanilla or cherry juice if adding maraschino cherries to the top

Topping

maraschino cherries, drained

Directions

1. Thaw the bread dough and roll out into a rectangle on a sheet of parchment paper, making sure not to roll too thin. I have found that once the bread is thawed out, it is still difficult to roll out. To help this problem, I place it in the microwave on the parchment paper on the defrost setting, for about a minute.

2. Place the (rolled out) bread dough on top of the parchment paper onto a rimmed cookie sheet. Spread the pie filling down the center of the bread dough. 

3. Cut strips down the sides of the rectangle at an angle and cross them over the pie filling, sort of like you would a braid. 

4. Butter the top of the dough and sprinkle with a little sugar. 

5. Set cookie sheet in a warm place and allow dough to rise until doubled, about 45 minutes. 

6. Bake at 350° for about 30 - 40 minutes, or until golden brown. Cool slightly. 

7. Make a thick glaze, and drizzle over warm cherry bread. Cut into strips or squares once cooled,  and store in a covered container in the refrigerator.

Lemon Cake

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1 (9 oz.) Jiffy white cake mix 
1 (8 oz.) package cream cheese, softened
2 cups milk
1 large (5.1 oz) package instant vanilla pudding mix
1 (21 oz.) can Wilderness Lemon Pie Filling
1 (12 oz) carton Cool Whip

Mix and bake cake in a 9 x 13" pan according to package directions. Cool cake. In another bowl, mix together the pudding mix and milk according to package directions. Let stand for 5 minutes and beat in the cream cheese, beating until smooth. Spread mixture over the cake and chill for one hour. Spread pie filling over the cream cheese mixture and then top with the Cool Whip. Serve and store in the refrigerator. 

Cherry Pastry

I got this recipe years ago from a lady at work. I haven't made it in many years, but I noted the recipe card that this is very good. It is a very simple dessert that you can even serve as a breakfast cake. You can also make this with an apple or blueberry pie filling. For that matter, you could even use lemon pie filling.

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1 cup butter, softened
1 3/4 cups granulated sugar
4 eggs
1 tsp vanilla extract
3 cups all purpose flour
1 1/2 tsp baking powder

1 can cherry pie filling, or any desired flavor

Glaze
4 tbsp butter, softened
2 cups powdered sugar
2-4 tbsp milk or water
1 1/2 tsp vanilla extract

Mix together until smooth.


Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until well mixed. Add the flour and baking powder, and beat just until combined. Spread half of the batter in a greased 9 x 13" pan. Spoon pie filling over on top. Drop remaining batter by spoonfuls and spread gently. You do not have to completely cover the pie filling. Bake 350 degrees for 45 minutes. Drizzle with glaze while warm (you may not need to use all of the glaze).