JUDY GARNETT PJXG05A
1/2 cup butter, or margarine
1 cup brown sugar
1 cup applesauce
2 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg, (opt.)
1/4 tsp allspice, (opt.)
1 cup walnuts, chopped
Directions
In bowl cream butter; gradually add sugar to the creamed butter.
Thoroughly mix until fluffy. Add applesauce. Sift together all dry
ingredients, then add those to the mixture. Add the nuts, and stir
well. Pour cake mixture into wide-mouth canning jars. WARNING: Please
use only canning jars that are specially tempered. Do not use cans or
other jars that may not be appropriate for this method due to lead
content. Or, use a special crockpot baking pan available thruough
Rival Co. To assure that baked cakes will slip out easily, grease
inside of jars well. (Lining bottom of jars with waxed paper also
will help.) Cover each jar with a piece of foil greased on one side.
Place greased side down and press foil around edges to seal tightly.
Place jars in crockpot with crockery liner in place. Cover; cook on
high-heat setting for 2 3/4 to 3 hours or till cakes spring back when
touched and a wooden tothpick inserted near the centers comes out
clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove
waxed paper. Serve warm or cool with whipped topping, if desired.
Servings: 10 servings
C/P Applesauce Cake Recipe brought to you by Recipe Ideas
Categories: Applesauce; Cake; Dessert; Fruit; Sauce
The History of Recipes
Historians have tracked the existence of recipes back into ancient history, in fact as far as the early Egyptians, and maybe further still. However, in the main part, these old recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts are some stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the meals were split into starters, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the cooks of his times used many spices and herbs, including many that are still in use today like thyme, mint and dill. As our culinary historical trip moves to more modern times we have a couple of books dating from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that is popular today, but rather descriptions of the types of meals prepared by the chefs of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including coriander, parsley, and rosemary. These new herbs and spices was responsible for an eruption in recipe publications, many of which still exist in academic collections. By the arrival of the twentieth century, cooking publications were starting to become popular mostly due to more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this C_P Applesauce Cake recipe.
