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- Good morning y'all.
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I'm so glad that you've joined us today in the kitchen
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because Eddie should be over here,
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and I should be over there shooting this video,
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and the reason why I say that
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is because he wants me to make his nana's apple bread,
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and y'all, it sounds so good.
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And Carol sent us, Carol, Eddie's mother,
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to a church cookbook in New Hampshire.
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And so it sounds real simple,
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but it sounds delicious, y'all.
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All right, now, I've got four eggs here
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and I probably added 3/4 a cup of milk.
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This recipe doesn't give you a measurement for your milk,
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but it's just like making french toast, y'all.
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So put the same amount that you would for french toast.
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Now, in this bowl I'm gonna mix sugar,
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So I'm just gonna whisk all those together
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and then I'm gonna pour 'em over the apples,
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toss the apples in this
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and the corn starch is gonna work as kind of a thickener.
1:34
And of course you know what the sugar and the nutmeg
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and the cinnamon's gonna do.
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So Carol says use six to eight.
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I think she says medium.
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Yeah, six to eight medium apples,
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and we actually use large apples,
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and some apples are better for cooking than others.
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Some are great to just eat.
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You know, they're nice and crisp and got a tart taste.
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And what kind do they recommend for those that cook?
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I can't remember, I get 'em so mixed up.
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Do you remember, Eddie, what we-
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- [Eddie] Usually, you know, we started looking up
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Granny Smith, Honeycrisp.
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- [Eddie] This, I think we are mixing Red Delicious
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You know, for my eating pleasure, I love Lady apples.
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Y'all ever eat the Lady apples?
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- [Theresa] Mm-hm, yes.
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- Oh my gosh, they're so good.
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All right, so we're just gonna mix that up good.
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We're just gonna dip our bread
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into our egg mixture.
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And Carol said that we need to use
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an eight-by-eight casserole dish.
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Love it, love it, love it.
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So I'm real excited about this.
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we're gonna just put a layer of apples.
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And Eddie, tell me if you see I'm doing something
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- [Eddie] I wouldn't even know.
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I definitely would not have been in the kitchen
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- [Paula] Yeah, yeah.
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You'd have been out playing games, wouldn't you?
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- [Eddie] I just remember...
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- [Paula] Eating it. (laughs)
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- You know, maple syrup is so good.
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I did a show years ago when I went up north
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I don't know what else you call it.
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- [Eddie] Or Orchard.
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And I put out buckets to get sap,
4:00
and who told me the other day how many gallons
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of sap it takes for one...
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Who was telling me that?
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Was it somebody at the book signing?
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It's unbelievable, y'all.
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And the recipe just says drizzle a little.
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So to me that's a little.
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We're gonna start back over with the bread.
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And I did spray this dish
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with a nonstick, y'all.
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And we started with our bread
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and we're gonna end with our bread.
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I am loving this, Eddie. (laughs)
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And Eddie says it gets real compact, y'all.
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I know that it's gonna get down in there good.
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How many apples did we do, Theresa?
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- [Theresa] We did those four, but they were large apples.
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- They were real large, beautiful apples.
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A little bit more maple syrup.
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Yeah, I was flabbergasted.
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Do you remember hearing the conversation,
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Eddie, that I'm talking about?
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- [Eddie] About the maple syrup?
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- [Eddie] No, but I mean, gosh.
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I mean up, up north in the spring
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you'll see buckets everywhere and people will have parties.
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- [Theresa] I was gonna say, you've probably seen it.
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- It is incredible how many.
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- [Eddie] Just the whole process.
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- [Eddie] Boiling it down.
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- All right, now it says
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start with bread and end with bread.
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- [Eddie] Probably get one more layer.
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- Well, I'd need some more bread. (laughs)
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So I'm gonna have to...
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I'm gonna have to stop.
6:18
Look at that, what three or four apples did for us.
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I think we're gonna have some apples left over.
6:30
Maybe I wasn't generous enough on that first layer, Eddie.
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Might have been a little skimpy.
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to cover this with foil
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for the first 30 minutes,
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and then we are to uncover it
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for the last 30 minutes.
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Look at that. (laughs)
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just almost the perfect amount.
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All right, so we're gonna cover this with foil.
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Put it in a 350 degree preheated oven.
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I'm gonna save all these scraps for the chickens.
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When I go out there and say, "Bock bock bock,"
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'cause they know that they're gonna get some chunks
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of bread and they love it.
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Let me get a piece of foil.
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You know, I think I'm going to
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spray this foil a little bit so our apple bread
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won't stick to the tin foil.
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And because we're cooking this in a convection oven
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with a lot of hot blowing air, I have to make sure
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I cut enough tin foil to wrap underneath the pan.
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First time ever bakin' apple bread, Nana's apple bread.
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Eddie has given me his approval
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and I hope it meets yours, girl. (chuckles)
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Eddie, this looks delicious.
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So do we wanna use a little powdered sugar?
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Do we wanna top it with a little maple syrup?
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Nana's done good, (laughs) Eddie.
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You may wanna look up some info
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because if you want a firmer apple,
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then go that direction,
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but if you want one that cooks up real soft
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and that's what you want, go with that one.
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But just do a little, little search real quick
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to see which apple you would like
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for your apple bread.
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What a wonderful dessert this is.
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And I would say it was...
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- [Theresa] You could put ice cream on that.
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It would be so good, apple pie a la mode.
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It would be so good.
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But I would say back when your mother
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and your grandmother was raising you nine children,
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that this was more on the economical side to serve,
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and it's a perfectly wonderful dessert.
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I want you to try, this is from Eddie's grandmother.
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- And it's the apple bread.
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I want you to taste it, and now it's a little hot.
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Ooh, you smell so good.
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You smell real, real good.
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You need to go underneath, underneath the pie.
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- It's as good as any apple pie, y'all, and a lot less work.
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- Apple a day keep the doctor away.
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I don't think I can eat all that, all that apple.
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- You gonna eat all that?
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It's Mikey approved, Carol. - Delicious.
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Delicious. - Isn't it delicious?
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
