1 ellie collin cmkd93f
2/3 cup shortening
2 2/3 cup granulated sugar
4 each large eggs
2 cup applesauce
2/3 cup water
3 1/3 cup all-purpose flour, sifted
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
2 tsp ground cloves
2/3 cup nuts, chopped,optional
Directions
Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars,
lids and rings by boiling for 10 minutes. Remove the jars and allow
to air-dry and cool. Leave the lids and rings in the hot water until
ready to use. Once the jars are cool enough to handle, grease them
(use a pastry brush) with shortening (DO NOT use Pam or Baker's
Secret); set aside. Cream together the shortening and sugar. Beat in
the eggs, one at a time, until the mixture is light and fluffy. Add
the applesauce and water; set aside. In another bowl, sift together
the flour, baking powder, baking soda, salt, cinnamon and cloves.
Blend dry ingredients into the applesauce mixture. Fold in the nuts.
Pour batter into the jars, filling them about 1/2 full. Place jars
onto a cookie sheet or they'll fall over. Bake in a preheated
325-degree oven for 35-40 minutes or until a pick inserted deep into
the center of each cake comes out clean. Remove jars from the oven,
one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid,
then a ring on top and screw down tightly.
Place jars onto your counter top to cool. You'll know when the jars
have sealed, you'll hear a "plinking" sound. If you missed the sound,
test them by pressing down on the lids once the jars have
cooled--they shouldn't move at all.
Store jars in a cool, dry place. They should keep for about a year.
I've only been able to keep them for a few weeks, they don't last
that long around here. They're wonderful for last minute gifts,
especially for single friends.
Servings: 1 servings
Applesauce Cake In Jars Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cake; Dessert; Fruit
The History of Recipes
Written recipes as an idea can be tracked back into antiquity, at least as far into history as pharonic Egypt, and possibly even further. However, these, old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Continuing our culinary historical journey, there are some recipe books which were published in the 1300s - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that appears on menues today, but rather recipes for the types of meals cooked for the upper classes of that time. Over the succeeding few centuries, the wealthy families of the West competed to offer the most extravagent meals, and as a consequence, chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the arrival of the 20th century, recipe books were highly popular mostly due to higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Applesauce Cake In Jars recipe.
