Hello from the Wurmnest Kitchen!

Ever since I was little the kitchen was a place I loved to be! My mother, Pamela Sue Waughop, would always have a hot lunch and dinner waiting for my dad and me. The kitchen was the place she seemed to have it all together.... living the dream of being the perfect housewife and mother. Because she was in and out of the hospital when I was coming to the age of learning to cook, I decided to teach myself.  I became a whiz at the microwave and could cook basic like mac 'n' cheese. I came from a long line of wonderful cooks - why wouldn't I pick up the art of cooking as well.
In college I was forced to try to cook because I was living on my own in an apartment. My stepmother, Lori Waughop, gave me some simple recipes and would help me make them at home before heading off to school. I became a genius at three recipes: the Bisquick baked chicken, the Bisquick impossible cheeseburger pie, and my mother's hamburger stroganoff recipe. I also managed to bake my dad's sugar cookies during the Christmas holiday at college.
Now I am married and for the past year have tried out several new recipes on my husband (who is always the willing guinea pig). I have discovered something great... I CAN COOK! Mostly everything I have tried to date has turned out edible at the very least - if not incredible. So I decided to take my cue from Julie Powell, author of Julie and Julia and write a blog about it. I thought what a great way to catalog the recipes I have tried throughout the year. Since I feel more solid in cooking than baking I thought I would challenge myself to learn to bake throughout this blog as well. When I bake it either looks great, tastes terrible OR looks terrible, tastes great. I will review each recipe and post the recipe so you can enjoy it too!
Bon Appetit!

First baking recipe accomplished!!!

Praline-Apple Bread

Sour cream is the secret to the rich, moist texture of this bread recipe. There's no butter or oil in the batter—only in the glaze.

 

• YIELD: Makes 1 loaf
• COURSE: Breads

Ingredients

• 1 1/2 cups chopped pecans, divided
• 1 (8-oz.) container sour cream
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
• 1/2 cup butter
• 1/2 cup firmly packed light brown sugar

Preparation

1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

Recipe from Debbie Grusska, Hobart, Indiana

Southern Living SEPTEMBER 2009

* Review: WOW! This bread is simply amazing and quite simple surprisingly enough! I would definately recommend this for a fun fall treat! The glaze on top makes this bread delicious.... well what wouldn't be delicious when it's made of butter?! This is a definate repeatable bread to add to my collection of things I can actually bake well. This not only tasted great but looked beautiful as well.