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
Recipes as an idea can be observed back into the distant past, in truth as far as the early Egyptians, and maybe further still. Having said that, these, old recipes were just very simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of ancient tablets in ancient Sumerian which describe 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 anyone who tried it feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into starters, main course and afters, something we still use today. This early Roman chef describes how the cooks of Roman times were skilled in the use of many different aromatic flavours, including some that we all recognise such as thyme, rue and asafoetida. Moving our culinary historical trip onwards, there are two interesting cookery books dating from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is familiar to us all today, but instead descriptions of the types of meals on the menues of the rich and powerful of those days. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including parsley and basil. These new culinary innovations was responsible for an increase in manuscripts on food, most of which are kept safe in private collections. The arrival of TV brought us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Applesauce Cake In Jars recipe.
