Applesauce Snack Cake

I had a jar of applesauce that was nearing its use or lose date and was in the mood for a simple applesauce spice cake. While looking through a cookbook I hadn't opened in years, I found just the right recipe. All the ingredients were on hand and in no time I was snacking on my snack cake. The cake is perfect with afternoon coffee or tea and actually tastes better on the second and third day. Thanks to Dolores Casella's A World of Baking first printed in 1968.

2 cups sifted pastry or cake flour

1 cup sugar

1/4 tsp. salt

1 tsp. baking soda

1/2 tsp. allspice

2 tsp. cinnamon

1 cup applesauce

3/4 cup buttermilk

2 large eggs, separated

1/4 cup melted butter

1 tsp. vanilla extract

Preheat oven to 350 degrees. Butter and flour 2 8 inch round layer pans.

Sift together, into a mixing bowl, the flour, sugar, salt, baking soda and spices. Stir in the applesauce and then the buttermilk. Add the egg yolks, melted butter and vanilla extract and blend thoroughly. Beat the egg whites until stiff and fold into the batter. Turn batter into prepared pans. Bake for 30 to 35 minutes or until cake tests done. Cool in pans for 5 minutes before turning out onto racks.

Notes: Batter may be baked in prepared muffin tins for 20 minutes or until done. It can also be baked in 1 8 inch square baking pan for about 40 minutes.

I did not sift the cake flour before sifting it with the other dry ingredients.

I have a tin of powdered buttermilk which I keep in my refrigerator once opened. It keeps for a very long time allowing you to always have buttermilk on hand.

Braised Chuck Roast or Short Ribs

The temperature is in the seventies on this gorgeous, sunny day. So why am I writing about wintery braised short ribs? Because this is a delicious, comforting dish and even in early spring the days can be rainy and cold. Keep this recipe on hand for one of those days. Peggy sent it to me from Florida, where it has received lots of praise from happy dinner guests. Her recipes are not complicated but they always work.

Flour

salt and pepper to season flour

3 1/2 lbs. chuck roast or short ribs (6-9 short ribs)

Olive oil

1 tsp. minced garlic

1/8 tsp. red pepper flakes

2/3 cup red wine vinegar

2/3 cup white wine

1 1/2 lbs. carrots, cut into medium size chunks

Chicken stock

Preheat oven to 375 degrees.

Season flour with salt and pepper and coat the roast or ribs lightly with the flour. Heat oil, garlic and red pepper in a large frying pan that can be put in the oven with a cover. Brown meat in the oil.

Remove meat from the pan and add wine vinegar and wine, scraping and stirring the bottom of the pan as the mixture comes to a boil. Remove pan from the heat and return meat to the pan. Add carrots. Make sure there is enough liquid to just cover the meat and vegetables. If not, you can add some chicken stock. Cover pan with tight lid and put it in the oven for about 2 hours. the roast should break with a fork and the ribs should be falling off the bone. Potatoes may also be added. Peggy usually checks after about an hour and turns the veggies.

If you don't have a suitable frying pan with a cover, use a Dutch oven after browning the meat. Be sure to scrape all the stuff in the bottom of the frying pan into the Dutch oven.

Notes: If you did not add potatoes, mashed potatoes, smashed potatoes or polenta would be the perfect accompaniment to soak up all those fabulous juices.

Peggy said that the first time she made the short ribs she did not cook them long enough and they were kind of chewy. Be sure that they are meltingly tender.

Fish Chowder

I put together this lively, colorful soup in a flash. The diced tomatoes, corn and dark beans look dramatic and taste wonderful in the chowder. Great bread is a necessity. A tangy green salad would be terrific too. If you don't have the cumin and mustard seeds, add some herbs or spices that you have on hand (oregano and/or thyme would be good) or just eliminate them.

2 tbl. olive oil

2 tbl. cumin seeds

2 tbl. mustard seeds

salt and pepper to taste

1 medium onion, chopped

3 stalks celery, thinly sliced

1 carrot, sliced

1 28 oz. can diced tomatoes (I use Glen Muir)

1 lb. cod fillet, cut into chunks

1 package frozen corn

1 15 oz can black or azuki beans, drained

handful cilantro, chopped (optional)

In a large pot or dutch oven, heat olive oil and add cumin seeds, mustard seeds, salt and pepper. On medium heat, saute for a few minutes until the spices darken and become fragrant. Add onions and saute, stirring occasionally, until onions are translucent. Add celery and carrot and continue to saute for another 5 minutes.

Add diced tomatoes. Fill empty tomato can with cold water and add the water to the pot. Bring to a boil and then reduce heat and simmer for 30 minutes, stirring occasionally. Add cod and simmer gently until cod is almost cooked (a few minutes). Add frozen corn and drained beans. Continue to simmer for another 4 minutes. Add cilantro, if desired.

Notes:To make the chowder more substantial add 1/2 cup white rice after the tomatoes and water are added.