As I told you all here and here and here..I am the self-appointed evangelist for my new favorite drink – Clear American Naturally Sparkling Flavored Water from Walmart. I have converted everyone in my house, all my artsy/crafty girlfriends, neighbors, my card club and anyone else who will take a sip. I fill up a cart every time…Black and Wild Cherry always, and this time Raspberry Apple…
sunset at our backs...
For this mission I had a beach desert picnic in mind…at sunset…just hubby and me and Sir Chancelot!!! I wanted to create something fab this time, not just a drink…so I decided to add some spice and play with some local summer fruits…the result is a Spicy Apple Bread and Homemade Sangria!!!
The Recipes
Spicy Apple Bread
This family favorite has a little kick to it….just right for those end of summer evenings.
INGREDIENTS
2-1/2 to 3 cups all-purpose flour
1 package active dry yeast
2/3 cup milk
3 tablespoons granulated sugar
1 tablespoon cooking oil
pinch of salt
2 eggs
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground Ancho Chile Pepper
1 cup Granny Smith apples, chopped finely
1 to 1-1/2 teaspoons Raspberry Apple Clear American Sparkling Water
DIRECTIONS
Grease or Spray an 8x4x2-inch loaf pan with nonstick coating. Set aside.
In a large mixing bowl combine 1 cup of the flour and the yeast. Heat and stir the milk, granulated sugar, oil and salt just until warm (120 to 130 degrees F). Add to flour mixture and eggs. Beat with electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can to form a good workable dough.
On a lightly floured surface, knead for 6 to 8 minutes adding in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Place in a lightly greased bowl; turn once to grease all sides. Cover and let rise in a warm place until double in size (about 1 hour).
While dough rises, stir together brown sugar and spices. Set aside.
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. With rolling pin, roll dough into a 12×8-inch rectangle. Brush lightly with some of the Blueberry Apple water. Sprinkle with the cinnamon/ancho chili mixture. Top with apples.
Starting from a short side, roll into a spiral. Seal edge and ends. Place, seam down, in prepared pan. Cover and let rise until nearly double in size (about 30 minutes).
Bake in a 375 degree F. oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil during the last 10 to 15 minutes of baking to prevent over-browning.) Remove from pan; cool on a wire rack.
Fried Spiced Apples
This is a great side dish for a pork chop, ham or chicken meal also.
INGREDIENTS
1 tablespoon cooking or olive oil
6 cups Granny Smith apples, sliced
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground Ancho Chile Pepper (adjust to taste)
1/4 cup Rasberry Apple Clear American Sparkling Water
DIRECTIONS
Heat the oil in a frying pan. I use an iron skillet. Mix the Apples with the sugar and spices while pan heats. Pour into pan and stir with wooden spoon until apples are soft (about 5 minutes). Stir in the Raspberry Apple water and allow to cook for another few minutes. Remove from heat and spoon over the loaf of bread. Cut slices and serve with Homemade Sangria.
Icing drizzle if desired: Stir together powdered sugar and enough Blueberry Apple water to make a loose icing. Drizzle over top of loaf.
Make-Ahead Tip: Prepare and bake bread as directed. Wrap loaves in heavy foil; freeze for up to one month. To serve, thaw loaves at room temperature.
Rebecca’s Spicy Sangria
This is a portable drink for picnics. We love to take it to the beach, on camping trips or tailgating. The non-alcoholic tastes just as good for the kids. You can make these in pint jars also. It is a beautiful drink…serve with straws and don’t forget to eat the fruit.
INGREDIENTS
Green Grapes
Granny Smith apples, sliced
Peaches or Nectarines, sliced
Blueberries and Raspberries
Ancho Chile Pepper (adjust to taste)
Raspberry Apple Clear American Sparkling Water
White Wine (optional)
Quart Mason Jars
fruit in the jars
DIRECTIONS
In clean Mason jars, layer the fruit in order of above ingredients. I fill the jars about 3/4 full with fruit. Pour Sparkling water and white wine about 50/50 to cover fruit. I go to the ring. Add a dash of Ancho Chile Pepper, if desired. Seal with the lids and rings and place in refrigerator overnight. Shake a little before serving.
Enjoy!!!
looking for more converts…you could be next!!!
sir chancelot enjoys beach picnics at sunset too
You
should know that this shop has been compensated as part of a social shopper insights study for Collective Bias #CBias which is a vendor for Cott Beverages Inc., the manufacturer of Clear American ® brand beverages. #ad All ideas and opinions are 100% my own.
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Everything looks awesome (and so creative…I’m not surprised) but those drinks look amazing! Not just to drink, just so artistically beautiful!
Have I said “Yum” yet? That looks so tasty and you sure make it look easy. I would love to take the kids to an orchard and pick a basket of apples, come home and create some great treats with them. (We’ll have to do the virgin Sangria route for them though!) Wonder how the Sangria would be with a Moscoto instead of a white!