Hi May, I have made the same recipe for years. I just roll the dough into an 18" square as noted. Spread with the apples, eggs, cinnamon sugar and then bring each corner to the middle. Seal the seams. Now all the apples mixture is in cased in dough. Now the fun part.... I like to place the 'bundle' on a cookie sheet with side. Using my biggest chefs knife, I chop at random, cutting all the way through, until I have what looks like a big mess, and pieces of dough are about 1 inch, random cuts, so some are larger and some smaller, odd angles. There will be apple, eggs and dough everywhere, it's messy! Hence the cookie sheet. Then you scoop into the pans. I used to buy a bread like this at an apple orchard. I'd wait every fall to be able to get it. They drizzled the cooled loaves with confectioners sugar glaze. Yummy. My favorite way to enjoy...thick slices, toasted. Nancy

Cheryl, the link appears to work. Here is the recipe. Trust me it is an awesome tasting bread and oh so easy. Have made this for meals for folks who are in need of a meal from our church. They think I have slaved over this bread...NOT! Let me know if you try this recipe and what you think. Barbara Bakes, also has some other great recipes that I havent tired but hope too! Cinnamon Swirl Brioche adapted from Artisan Bread in 5 Minutes a Day and Cook's Illustrated Brioche dough (makes about 3 large loaves) 1 1/2 cups lukewarm water 1 1/2 tablespoons granulated yeast (2 packets) 1 1/2 tablespoons kosher salt 8 large eggs, lightly beaten 1/2 cup honey 1 1/2 cups (3 sticks) unsalted butter, melted 7 1/2 cups unbleached all-purpose flour (I only used 6 1/2 cups) Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses. Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days. Filling 1 cup confectioners sugar 3 tablespoons cinnamon 1/2 teaspoon salt Assembling the Cinnamon Swirl Brioche Grease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.) Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a 1/4 inch border on the sides and a 3/4 inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water. Starting on the short side, roll the dough up into a cylinder and seal seam. Let it rest for 10 minutes. Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf, cut side up, to prepared loaf pan. Repeat with remaining dough. Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 1/2 hours.) Preheat oven to 350*. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325*, ten loaves with foil and continue baking until internal temperature registers 200*, 15 to 25 minutes longer. (I just got a new wireless thermometer thanks Tiff! and it took my bread exactly 15 minutes longer.) Let cool for 5 minutes in the pan on a wire rack. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours. *You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough.

Well, you could always send some to me! I'm as nutty a person as they come. Remember that walnuts and pecans can be interchanged in most recipes. You can add nuts to any basuic biscuit (cookie) recipe (or simply press one on top of a plain biscuit), or crush them and toss over a salad, or toss into a stirfry or fried rice, and sprinkle over ice cream. Or crush them and sprinkle over your morning muesli, or crush them and use to coat chicken or meat before frying. Crush them and add to your cobbler topping. Nut Butter Shell 2 handfuls of nuts (any kind, or a combination), put through a blender with 1 cup cold water, adding more water if needed to make a thick, creamy consistency. Excellent as a spread of rye bread or fruit and cinnamon bread. Store in the fridge for up to 3 months. Chocolate Hazelnut Slice 125g dark chocolate, melted 4 egg whites 1/4 cup castor sugar 1 cup packaged ground hazelnuts 2 tablespoons plain flour Line base and sides of a 20x30cm lamington tin with foil. Spread chocolate over the foil on base, refrigerate about 10 minutes. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until dissolved between additions. Gently fold in nuts and flour- spread over chocolate base. Bake in moderate oven about 20 minutes or until firm, cool about 20 minutes. Spread with topping, bake further 15 minutes- cool in pan. Refrigerate several hours or until firm before cutting. Topping: 200g dark chocolate, chopped 125g butter 1/2 cup castor sugar 4 egg yolks 1 tablespoon Grand Marnier, optional Melt chocolate in heatproof bowl over a pan of simmering water; cool 10 minutes. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add egg yolks, one at a time, beating well between additions. Add liqueur and chocolate, beat until just combined, gradually add sugar. Chicken with Hazelnuts 1 chicken breast, halved salt and pepper to taste 1 tablespoon flour 1 tablespoon oil 1 cup chicken stock 1/2 cup toasted hazelnuts 1/3 cup softened butter 2 tablespoons sour cream 1 tablespoon chopped parsley In a large frypan, heat oil. Season the chicken with salt and pepper and dust evenly with flour on both sides. Place chicken, skin side down, into the hot oil. Sear until golden brown and turn. Sear for 1 minute and add the stock, and let reduce. In a food processor, puree hazelnuts until finely ground, then add the butter and process until incorporated and smooth. Remove the puree and add to the frypan, a little at a time, stirring constantly. Reduce heat, add sour cream, and adjust the seasonings. Remove the chicken and place on a serving platter, top with the sauce. Garnish with chopped parsley. Candied Almonds 1 cup boiling water 1 1/2 cups sugar 3 cups almonds Combine all ingredients in frypan. Cook on medium heat until mixture begins to boil. Continue boiling, stirring constantly, and sugar will granulate again. Continue stirring until it begins to melt. Pour onto a greased baking tray or waxed paper, cool. Sugar-free Date and Nut Loaf 1 cup chopped dates 1 teaspoon bicarbonate of soda 2 tablespoons butter 1 cup boiling water 1/2 cup chopped almonds or walnuts or pecans 2 cups self-raising flour 1 teaspoon vanilla 1 egg, well beaten Combine dates, bicarbonate of soda, butter and boiling water. Beat and mix in remaining ingredients. Turn into a greased loaf tin and bake in a moderate oven. Slice and serve with butter. Hazelnut and Dried Tomato Pesto 2 cups dried tomatoes 3 cloves garlic, peeled 1 1/4 cups olive oil 1/2 cup romano cheese 1/2 cup parmesan cheese 1/2 cup hazelnuts, roasted and coarsely chopped freshly ground black pepper to taste Blend tomatoes, garlic and olive oil in food processor until smooth. Add hazelnuts and cheese. Process to the consistency you prefer, smooth or slightly chunky. Season to taste with freshly ground black pepper. Great on pasta, vegetables, rice, potatoes, seafood, etc Pecan-Coated Salmon 2 tablespoons Dijon mustard 2 tablespoons melted butter 4 teaspoons honey 1/4 cup fresh bread crumbs 1/4 cup finely chopped pecans or walnuts 2 teaspoons chopped parsley 4 salmon fillets or steaks, thawed if necessary salt and pepper to taste lemon wedges Mix together mustard, butter and honey. Mix together bread crumbs, pecans and parsley. Season salmon with salt and pepper. Place on a lightly greased baking tray. Brush with mustard mixture. Press a little of the breadcrumb mixture on top. Bake at 200C for 10 minutes per 1.5cm of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges. Pecan Jam 1 cup finely chopped pecans 1 cup sugar pinch salt 1 tablespoon ground ginger 1 tablespoon brown sugar 1 tablespoon cinnamon 60g margarine 1 tablespoon apple cider vinegar or lemon juice Heat all ingredients together until sugar has melted and turns pale brown. Cool and bottle. Sweet Potato and Nut Pie 1 shortcrust pastry flan 225g sweet potato, boiled and mashed 110g butter 150g brown sugar 3 eggs, separated 1/4 teaspoon nutmeg 14 teaspoon ground cloves 1/2 teaspoon cinnamon 110g whole pecans or halved walnuts 50ml dark rum, brandy or whisky Heat oven to 190C. Cream butter and sugar, add potatoes. Beat egg yolks and milk together. Add spices and half the nuts, roughly chopped. Beat in spirits. Beat egg whites until stiff peaks form, gently fold into the mixture. Pour into pastry flan. Press remaining nuts around edge of pie. Bake about 40 minutes until pie has risen and is golden on top. Serve warm or hot with whipped cream. Baklava 4 cups chopped pistachio nuts and/or medium walnut pieces 1/4 cup sugar 500g commercial phyllo pastry 2 cups melted butter or margarine 1/2 teaspoon cinnamon pinch ground cloves Combine nuts, sugar, cloves, cinnamon. Preheat oven to 180C. Butter baking sheet well. Brush 5 sheets of phyllo pastry with melted butter. Place them on top of one another in pan. On top of the fifth layer spread a thick layer of nut mixture. On top of that, place 2 sheets of phyllo, each spread with melted butter. Using remaining phyllo sheets, spread a thin layer of nut mixture on each, reserving 3 plain sheets of pastry for topping, each one layered with melted butter. Liberally brush whole top with melted butter. With a sharp knife, cut the pastry into diamond shaped pieces prior to baking. Bake 45-60 minutes until golden. Syrup: In a saucepan, boil 2 cups sugar and 1 1/2 cups water until they begin to thicken and form a thread. Add 1/2 cup honey and boil. Cook over medium heat 20-25 minutes thick and syrupy. Add 2 tablespoons rose water or orange blossom water and 1 tablespoon lemon juice. Skim foam off syrup and allow to cool. While pastry is still hot, pour syrup over it. Chicken Pistachio 2 cups chopped pistachios 1 egg beaten with 60ml milk 4 boneless, skinless chicken breasts 1/2 cup flour Dredge 1 side of chicken in flour; shake off excess. Dip in egg mixture. Press into pistachio nuts. Sautin butter for 2 minutes nut side down. Turn and cook for 3 or 4 minutes or until done. Pistachio Ice Cream 2 cups heavy cream, chilled 1 cup whole milk, chilled 1 cup coarsely chopped pistachio nuts 1 cup sugar 1/2 teaspoon vanilla 1 drop green food colouring (optional) Place ingredients in a mixing bowl and combine until well blended. Pour into freezer bowl, turn the machine on and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours. Walnut Cake 2 cups plain flour 2 cups sugar 250g tin crushed pineapple, undrained 2 eggs 2 teaspoons bicarbonate of soda 1 teaspoon vanilla 2 cups crushed walnuts (reserve 1/2 cup for top) Preheat oven to 180C. Mix all ingredients except the nuts together. Add 1 1/2 cups of nuts. Grease and flour a loaf tin and pour batter in, bake for 45 minutes. Allow cake to cool at least 20 minutes and remove from pan. Icing 2 cups icing sugar 125g butter 250g cream cheese reserved 1/2 cup walnuts Beat all ingredients except nuts together until very creamy. Spread over top and sides of cake. Sprinkle with walnuts. Beans with Pine Nuts Slice beans as desired, or leave whole. Saute in a frypan with a little butter until tender, and sprinkle with pine-nuts. Cardamom Pine Nut Scones 1 1/2 cups flour 1/2 cup oat flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 2 teaspoons ground cardamom (or to taste) 1/4 cup pine nuts, ground 4 tablespoons butter 2 eggs, lightly beaten 1/2-1 cup cream as needed Combine dry dry ingredients. Add the pine nuts and the butter and cut into the flour mixture. Stir in the eggs and add just enough cream to make a stiff dough. Put the dough on a floured board and pat it out into a circle about 3mm thick. Cut into wedges and place wedges on a baking tray at least 2cm apart. Bake at 200C for 15 minutes or until nicely browned. Sprinkle with additional cardamom and serve with plum jam. Lamb With Spinach and Pine Nuts 1.5kg boneless lamb 1/3 cup olive oil 350g onions, diced large 4 teaspoons chopped garlic 2 teaspoons turmeric 1/4 teaspoon nutmeg 1/4 teaspoon cardamom 1 teaspoon chilli powder, or to taste 1/2 teaspoon cinnamon 1 can tomatoes, drained and chopped 1 cup beef stock 1 bunch fresh spinach, washed and drained 1/2 cup yoghurt 1 tablespoon grated lemon rind salt to taste 1/4 cup pine nuts, roasted Sear lamb in the olive oil, add the onions, saute for 2 minutes, then add the garlic and saute it for 1 minute. Add in the turmeric, nutmeg, cardamom, chilli powder and cinnamon and saute the mixture for 1-2 minutes more, being careful not to burn the onions or garlic. Add tomatoes and stock and stir. Cover the dish and bake at 180C for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yoghurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Serve with rice. Beans with Pine Nuts Slice beans as desired, or leave whole. Saute in a frypan with a little butter until tender, and sprinkle with pine-nuts.

Here's my favorite recipe, and my notes: Date Nut Bread from “KA 1948” on Chowhound, posted around October 2009. Posted by KA 1948, who wrote: "The best date-nut bread I ever had was made by the old Van de Kamp bakery. Unfortunately, that old chain died and sold their name to a company that doesn't make the same recipe. After many trials, I came up with the following recipe that comes very close to the original. It’s heavy, moist, with a mild date flavor and a shiny sweet gloss that forms naturally as the loaf cools. I hope you like it." Notes: I made this on Feb. 16, 2018. The batter looked lovely and tasted really good! I toasted the walnuts, and I did add the molasses to the blender because I only had light brown sugar. I put foil around the edges of the glass baking pan to avoid the edges drying out or burning. After 25 minutes in the 325• oven, I turned the loaf a quarter of a turn and continued baking for 30 minutes. EDITED TO ADD: Then baked for an additional 20 minutes, then another 15 minutes, then 10 minutes and it still was NOT done. PROBLEMS: It took a LONG time to bake, over 1 hr 40 minutes at 325 degrees, and it STILL WAS NOT DONE—when it was finally done, it really was delicious! Recipe 4 oz pitted dates 1 C boiling water 1 C packed dark brown sugar (Note: If using light brown sugar, add 1/4 C molasses) 4 T butter 1 egg, beaten, with 1 tsp vanilla 1/2 tsp salt 1 & 1/3 C flour—measured then sifted 1/2 tsp baking powder 1/2 C walnuts (Note: Toast for 10 – 12 mins in 350 degree oven, then cool & chop) Boil water and put in blender. Add the dates and process to chop or grind on low. If you are NOT using dark brown sugar, add the molasses now. Set aside. In a pan over low heat, heat the butter/brown sugar and stir until melted—you’ll still be able to feel the sugar granules and that’s fine. Remove from heat. Cool for about 15 minutes. Even though the butter/brown sugar mix may be cooler after 15 minutes, just in case, *temper* the egg with the melted butter/brown sugar mix. Then, fully incorporate the egg/vanilla into the pan that heated the butter/brown sugar. The pan will become your mixing bowl. Add the walnut pieces to the pan with the butter/brown sugar/egg/vanilla mixture and stir. Add the flour, baking powder and salt to the pan, and mix until the batter looks smooth and incorporated. Pour into a greased & floured (and parchment) 8 x 4 glass loaf pan and bake 50 to 60 minutes at 325• Note: My glass loaf pan was about 8.5 inches. Test with toothpick in the middle – it should come out clean. Remove from oven and tent with foil for at least one hour before slicing. OPT: Before baking, cover the bottom and sides of the glass baking loaf pan with foil in order to prevent the sides of the loaf from burning before the insides are completely done.