Hot Food & Recipes

Servings: 1 Servings
Category: Cake
Ingredients

• 3/4 c Butter
• 1 c Sugar
• 1 c Brown sugar
• 3 Eggs
• 3 c Applesauce
• 3 1/2 c Sifted flour
• 2 ts Baking powder
• 1 ts Salt
• 3/4 ts Ground cloves
• 1 ts Ground nutmeg
• 3 ts Cinnamon
• 1 lb Seedless raisins
• 1 1/2 c Pecans

Directions
Cream butter and sugars. Add eggs and applesauce; beat well. Combine dry ingredients and stir into applesauce mixture. Add raisins and pecans and mix well. Pour into greased 13x9x2 inch pan. Bake at 325 for 2 hours. MRS HUGH BONNER (GAY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 16 Servings
Category: Cakes | Desserts | Fatfree
Ingredients

• 1 c Flour, all-purpose; unbleach
• 3/4 c Sugar
• 1/2 c Cocoa; unsweetened
• 2 ts Baking powder
• 1/2 c Nonfat milk; originally skim
• 1/4 c Applesauce, unsweetened
• 1 ts Vanilla extract
• 3/4 c Brown sugar, packed
• 1 3/4 c Hot water

Directions
Recipe by: 500 Fatfree Recipes, Sarah Schlesinger, pg 352 Preheat oven to 350 deg F. Line an 8″ sq baking pan with a baking pan liner or spray lightly with vegetable cooking spray. Combine flour, sugar, 1/4 C of the cocoa, and baking powder in a mixing bowl. Combine milk, applesauce, and vanilla in a separate bowl. Stir wet ingredients into dry ingredients. Spoon batter into pan. Combine brown sugar, remaining 1/4 C cocoa, and water. Pour over batter. Bake for 40 min. Remove from oven and cool in pan. Cut into 16 squares. These are very good! Typed and tested for you by Reggie Dwork reggie@reggie.com From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Cakes & | Frostings
Ingredients

• 3/4 c Shortening
• 1 c Sugar
• 1 c Molasses
• 3 Eggs
• 4 c All-purpose flour
• 1/2 ts Baking soda
• 1 ts Salt
• 1 ts Ground ginger
• 1 c Milk
• 3 c Applesauce
• Ground cinnamon

Directions
Cream shortening; gradually add sugar and molasses, beating until smooth. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, and ginger; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Pour batter evenly into 6 greased and floured 9-inch round cakepans. Bake at 375

Servings: 28 Slices
Category: Cakes | Diabetic
Ingredients

• 3 c Water, divided
• 1 1/4 c Raisins
• 2 1/2 c Unsweetened applesauce
• 3 Eggs, beaten **
• Sugar substitute to eqaul
• -1 1/2 cups sugar
• 1 c Vegetable oil
• 3 c Self-rising flour
• 3 tb Ground cinnamon
• 1/4 ts Baking soda
• 2 tb Vanilla extract
• Vegetable cooking spray
• **PERSONAL NOTE from Ursula
• -Taylor – to cut back on
• -fat why not use an egg
• -substitute.

Directions
SOURCE: All New Cookbook for Diaberics and Their Families, University of Alabama at Birmingham, copyright 1988, ISBN #0-8487-0750-8. MM format by Ursula R. Taylor. 1. Combine 2 1/2 cups water and raisins in a small Dutch oven; bring to a boil. Boil until water evaporates or is absorbed by raisins. Remove from heat. 2. Add applesauce, eggs, sugar substitute, oil, and remaining 1/2 cup water. Stir until well combined. 3. Sift together flour, cinnamon, and soda; gradually add to applesauce mixture with vanilla, stirring after each addition. 4. Spoon batter into a 10-inch Bundt pan coated with spray. Bake at 350~ for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack. Yield: 28 slices. Exchanges per slice: 2 fat, 1 starch and 1/2 fruit. Nutritional information per slice: 165 calories, 20 gm carbohydrate, 2 gm protein, 29 mg cholesterol, 8 gm fat, trace of fiber and 26 mg sodium. Submitted By LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST) From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Cakes | Desserts
Ingredients

• 2/3 c Shortening
• 2 2/3 c Sugar
• 4 Eggs
• 2 c Applesauce
• 2/3 c Water
• 3 1/3 c All-purpose flo sifted
• 1/2 ts Baking powder
• 2 ts Baking soda
• 1 1/2 ts Salt
• 1 ts Cinnamon
• 2 ts Ground cloves
• 2/3 c Nuts, chopped (optional)

Directions
Preheat oven to 325-degrees. Sterilize 5 straight-sided Ball Quilted Crystal (#14400- 81400) canning jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until you’re ready to use them. Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). When the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret); set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; 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. Blend the dry ingredients into the applesauce mixture. Fold in the nuts.; set aside. Fill well greased jars half full. Place the jars onto a cookie sheet or they’ll tip over. Bake for 35 minutes or until a cake tester comes out clean. like you would any canned goods. The method for making the cakes is the same — no matter which recipe you use. The only difference will be the ingredients (of course), the amount of jars needed and the baking times- -that’s all, everything else is the same. Don’t limit yourself to the recipes I’m giving you — use your favorite quick-bread recipe. I plan on trying the Carrot Cake recipe I posted. Linda/BDT Burbank, CA (USA) Posted in COOKING by: Sandee Eveland 8/31/93 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Cake
Ingredients

• 2 3/4 c Cake flour or 2 1/2 cups
• -all-purpose flour
• 2 c Sugar
• 1/4 ts Baking powder
• 1 1/2 ts Soda
• 1 1/2 ts Salt
• 3/4 ts Cinnamon
• 1/2 ts Cloves
• 1/2 ts Allspice
• 1/2 c Soft shortening
• 1/2 c Water
• 1 1/2 c Unsweetened applesauce
• 2 Eggs; (1/3 to 1/2 cup)
• 1/2 c Chopped pecans or walnuts;
• -(I like pecans better)
• 1 c Raisins; chopped

Directions
—————————–EASY PENUCHE ICING—————————– 1/2 c Butter 1 c Brown sugar; (packed) 1/4 c Milk 1 3/4 c Sifted confectioners’ sugar; -(up to 2) Heat oven to 350 degrees F (moderate). Grease and flour two 8- or 9- inch round layer pans or one 13x9x2-inch oblong pan. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients in bowl. Add shortening, water, and applesauce. Beat 2 minutes at medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping bowl frequently. Stir in nuts and raisins. Pour into pan(s). Bake layers 35 to 40 minutes, oblong 45 to 50 minutes. Cool. All you have to do: To make unsweetened applesauce: wash, quarter, and core 6 to 8 tart apples. Add 1/4 cup water. Cover and cook to a mush, stirring occasionally. Press through a sieve or food mill. EASY PENUCHE ICING: Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 minutes. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm (120 degrees F). Gradually add confectioners’ sugar. Place pan in ice water and stir until thick enough to spread. Enough for two 8″ or 9″ layers or 13x9x2″ oblong. Posted to Bakery-Shoppe Digest V1 #472 by fundwell@excel.net on Dec 27, 1997

Servings: 1 Servings
Category: Cake
Ingredients

• 1 c Applesauce; unsweetened
• 1/2 c Butter
• 1 c Brown sugar; light
• 1 ts Soda
• 1 ts Cinnamon
• 2 c Flour
• 1/2 ts Cloves
• 1/2 ts Nutmeg
• 1 c Raisins
• 1/4 ts Salt

Directions
Recipe By : Pennsylvania Dutch Cook Book Mix butter, sugar, salt and spices. Add flour and applesauce in which soda has been dissolved. Add the raisins. Pour into an oblong, well-greased pan and bake at 350-F about 35 minutes. Suggested Wine: Ob’l Dunkes Kucka Posted to Bakery-Shoppe Digest V1 #472 by fundwell@excel.net on Dec 27, 1997

Servings: 16 Servings
Category: Cake
Ingredients

• 1 1/2 c Flour
• 1 c Raisins or dried currants
• 1 c Nuts
• 1 ts Baking soda
• 2 ts Cinnamon
• 1/2 ts Cloves
• 1/2 ts Nutmeg
• 1 c Brown sugar
• 1/2 c Butter
• 1 Egg
• 1 c Applesauce

Directions
From: MJFST19@vms.cis.pitt.edu (MARNI) Date: Sun, 22 Oct 95 14:12:07 GMT Sprinkle part of the flour over the nuts and raisins, turning to coat. Combine the dry ingredients. Cream the butter, then add in the sugar and combine well. Beat in the egg. Add the dry mixture and stir until smooth. Add the nuts, raisins, and applesauce. Bake in greased loaf pans or in a tube pan at 350 deg for about 50 – 60 minutes. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Cake
Ingredients

• 1 3/4 c Sifted flour
• 1 ts Soda
• 1/4 ts Salt
• 1 ts Cinnamon
• 1/2 ts Cloves
• 1/2 c Butter or shortening
• 1 c Sugar
• 1 Egg; well beaten
• 1 c Raisins; finely cut and
• -floured
• 1 c Pecans; finely cut and

Directions
—————————CREOLE BUTTER FROSTING————————— -floured 1 tb Cocoa 3 1/2 tb Strong hot coffee 1 1/2 tb Butter 2 c Confectioner’s sugar 1/8 ts Salt 1 ts Vanilla Sift flour once, measure; add soda, salt, cinnamon and cloves; sift together three times. Cream butter thoroughly; add sugar gradually, creaming together until light and fluffy. Add eggs, raisins and pecans, mixing well. Add flour alternately with applesauce, a small amount at a time. Beat after each addition until smooth. Pour into greased loaf pan, 7x5x3 inches, and bake in 350 degree oven for 1 hour. May be served unfrosted or spread with Creole Butter Frosting. To make Creole Butter Frosting: Mix cocoa with hot coffee. Cream butter; add sugar, salt, coffee and vanilla. Beat until smooth. From . Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Cake
Ingredients

• 2 c Sifted flour
• 1 1/2 c Sugar
• 1 1/2 ts Soda
• 1 1/2 ts Salt
• 2 tb Cocoa
• 1/2 ts Cinnamon
• 1/2 ts Cloves
• 1/2 ts Nutmeg
• 1/2 ts Allspice
• 1/2 c Shortening
• 1 1/2 c Applesauce
• 2 Eggs
• 3/4 c Chopped dates
• 3/4 c Raisins
• 3/4 c Chopped pecans (other fruits
• -may be added)

Directions
Sift flour, sugar, soda, salt, cocoa, and spices into mixing bowl. Drop in shortening. Add applesauce and eggs. Add fruit and nuts. Mix thoroughly. Pour into greased 10-inch tube pan. Sprinkle with topping. Bake at 250 for 1 hour. Topping: 1/4 cup chopped nuts, 2 Tbs sugar. MRS FRANK SCHAFFHAUSER (EDNA) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.