Our school serves free breakfast. That means that – before school – we teachers have to go to one of the breakfast stations, hand over a class count, and bring two or three bags of food to my classroom. On Advisement days, I have 5 students. On A days, I have 12, and on B days, 20. That’s a lot of food.
On chicken biscuit days, I have to stand over the bag of chicken biscuits and hand them out – to make sure no student takes more than his share. There are usually several cartons of milk left over, so I take those home – they are just going to be thrown away anyway. Lately, instead of serving orange juice, they have been serving little containers of applesauce or diced peaches. I really miss the little packets of cheese – they haven’t had those in a while.
Last week, I had about 16 containers of applesauce not eaten. I took it home and looked up recipes that use as much applesauce as possible. Here is the one I used:
My Mom’s Apple Sauce Cake
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 cup shortening
- 1 cup white sugar
- 1/2 cup water
- 1 egg
- 1/2 cup chopped walnuts
- 1 cup chopped raisins
- 1 (16 ounce) jar applesauce
- 1 (8 ounce) package cream cheese
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 5 1/2 cups sifted confectioners’ sugar
- 1/3 cup orange juice
- Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9×13 inch pan or 2 – 8 inch round pans.
- Sift together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. set aside.
- In a large bowl, cream shortening and sugar until light and fluffy. Mix in water and egg. Add flour mixture alternately with applesauce and mix thoroughly. Fold in nuts and raisins.
- Pour into pan and bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until a toothpick inserted into center of cake comes out clean. Cool and frost with cream cheese frosting.
- To make frosting: In a medium bowl, beat cream cheese until smooth. Add milk and vanilla and mix in. Add confectioners sugar and orange or lemon juice. Beat until fluffy, then frost cake.
I have not made a cake from scratch in a long time. It turned out really well, but I have some things I will do differently next time. The icing was unimpressive – maybe because I substituted neufchatel cheese for cream cheese and applesauce for the orange juice. It was basically sugar on top. The cake was moist enough without it. I also will add more nuts – I used pecans instead of walnuts.
I still have applesauce, and now I have more peaches. Usually, I make jello with the peaches. But I think I will tinker with this recipe and make them into loaves. I may add currants to the applesauce. I may also puree the peaches and substitute peaches for the applesauce. I found this awesome-sounding Dulce de Leche Peach Cake – it’s the last recipe on the page. Sounds complicated, though. I just bough some pistachios – what about pistachio peach cake?
Last Sunday, I went to Costplus World Market and wandered around. I bought about 50 4 oz. glass jars with shakers and white tops. I plan on making spice blends for Christmas gifts. I also plan on buying some of the spice blends sold at Whole Foods and Star Provisions and parceling them out. I still have herbs I bought in Provence and Paris two years ago – I can’t use them fast enough. Yes, they are still good. I also bought some smaller plastic jars at the Container Store – for more expensive blends.
That’s it for now! I have been busy adding more Milagros designs to my CafePress Store – check them out!