Recycling (Repurposing?) Applesauce


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


  1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9×13 inch pan or 2 – 8 inch round pans.
  2. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. set aside.
  3. 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.
  4. 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.
  5. 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!


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