Vanilla applesauce

(Vanilla applesauce is from the Oct 2007 issue of Wondertime, an amazing parenting magazine. I've posted the link below. Eat, then subscribe!)

If you find the time to make your own applesauce, this recipe for Vanilla Applesauce is heavenly. I received an apple corer-and-peeler for my birthday last year (yes, it was something that I actually asked for), which has reduced the time I spend making this by at least half. If you have one of those gadgets that clamps onto the counter and cores, thin-slices and peels your apples for you, you could make this with very little effort.

My own modifications: I use far less sugar than the recipe calls for: perhaps 2-3 Tbs. where it calls for 2/3 cup. I made it with the recommended amount of sugar once and found it so sweet that I couldn't finish my bowl (though my children and husband did, happily). Also, I cook the apples over low heat for closer to 30 or 40 minutes for them to be soft enough to mash.

Once you taste this, you won't go back.

Great-Grandma's Butter Cookies & Frosting

1 1/2 sticks (12 Tbs) butter, room temperature

1/4 c. brown sugar

1/4 c. white sugar

1 egg yolk (save egg white for frosting)

1 tsp. vanilla extract

Beat above ingredients together, then stir in 1 3/4 c. flour. Form a ball and chill about 1 hour. Place chilled dough on lightly floured surface, then roll to desired thickness (I like mine at about 1/4 inch thickness or so) and cut into shapes with cookie cutters. Re-gather scraps, re-roll and cut. Bake at 350 degrees F for 10 minutes.

Frosting:

1/2 (4 Tbs.) stick butter, room temperature

2 1/2 c. confectioner's sugar

1 egg white

1/2 tsp. vanilla

Beat ingredients together until well combined. When frosting, be sure that frosting is at room temperature.

Vegan Chocolate Cake

(I found this recipe on a print-out a church while I was cleaning. I’m not sure who it’s from, but I appreciate their generosity in sharing it.)

“Vegan chocolate cake! If it’s vegan, it must be good for me, right?”

Oh, how I wish that were the case. Please ignore all the refined carbs and empty calories in this cake and just enjoy it.

Cake:
3 c. all purpose flour
2 tsp. baking soda
6 Tbsp. cocoa
1 tsp. salt
2 c. sugar
3 Tbsp. vinegar (I used white balsamic, as that’s all I had)
2 tsp. vanilla
¾ c. oil (I used vegetable)
2 c. cold water

Measure flour, soda, cocoa, salt and sugar into large mixing bowl. Add vinegar, vanilla, oil and water and mix well. Pour batter into greased 9 x 13 inch baking pan. Bake at 350 degrees for 30-40 minutes. After removing cake, let cool, then drizzle with icing.

Icing:
1 c. powdered sugar
3-4 Tbsp. cocoa
½ tsp. vegetable oil
1/3 c. water (add more if needed)

Dutch apple pie

Are pies common at Christmas? With this recipe, they should be. The recipe actually comes from my 7th grade home economics class, which I find amusing. I don't even like pie very much (or, better said, I'm just not a "pie person"), but this pie is really good, especially if you can serve it hot from the oven. And don't forget the vanilla ice cream!

Use a store-bought crust, or make your own pie crust, as I've done the two times I've made this pie at Thanksgiving. This year's crust was significantly better than last year's: Practice makes perfect! I also make the pie crust, prepare the apples and the mixture (though I don't combine them until right before the pie goes in the oven), and prepare the topping the night before I'm going to make the pie, which definitely helps when you're trying to make this in conjunction with other foods. I'm all about easy.

Prepare:
5-6 cups apples, pared, cored and thinly sliced

Combine and then mix with apples:
2/3 c. brown sugar
1/8 tsp salt
1 ½ Tbsp cornstarch
¼ tsp cinnamon
¼ tsp nutmeg
1 Tbsp lemon juice
1 tsp vanilla

Line a 9 inch pie plate with an unbaked pie shell.
Place apple mixture in the pie shell.

In a separate bowl, cut together:
1 c. flour
½ c. butter
½ c. brown sugar
Sprinkle over apple misture in pie shell.

Bake in preheated oven at 450 degrees for 10 minutes, then lower heat to 350 and bakd until golden brown, about 35-40 minutes.

Thanksgiving dessert!: Citrus pound cake with cranberry syrup

(from Real Simple, Nov 2006)

hands-on time: 20 min
total time: 1 hr 45 min
serves 8 to 12

4 large eggs
1/2 tsp vanilla extract
1 tsp grated orange zest
1 tsp grated lemon zest
2 sticks unsalted butter, at room temperature, plus more for pan
2 1/4 c granulated sugar, separated
1/2 tsp kosher salt
2 c all-purpose flour
2 c fresh or frozen cranberries
1/2 c orange juice
2 Tbsp orange liqueur (optional)

Heat oven to 325 degrees F. Butter a 9-by-5 inch loaf pan. In a small bowl, whisk together the eggs, vanilla and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 min. Slowly add the egg mixture. Beat for 3 min. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 min; cake is done when an inserted toothpick comes out clean. Transfer pan to a wire rack to cool for 10 min. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. (This can be made up to 24 hrs ahead of time. Cover after the cake has cooled and serve at room temperature.)

For the syrup: In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 min. Reduce heat to medium-low and simmer for 5 min. Strain the syrup into a bowl and stir in the liqueur (if using). (The syrup can be made and set aside for up to 4 hrs.)

Slice the cake and serve with the warm syrup.

Comments: This pound cake is WONDERFUL! (The batter, I should warn you, is dangerously wonderful. You may need to ask for supervision while making this, so that half the batter doesn't somehow disapper into your belly.) The family members with whom I shared it evidently thought that it was wonderful as well, and I didn't even have the sauce to complement it. I'll be making this (with the sauce, this time) on Thanksgiving: It is easy, delicious and provides a nice alternative to pie. (No fear: I will be making a pie, too.)

Chewy Cocoa Brownies

This recipe is a gift -- yes, a gift! -- from Christine. Christine and I had a brownie and cookie party a few weeks back, and Christine was nice enough to leave some behind for us. I found these brownies to be especially tasty after one or two days. If you can resist them for that long...!

1 2/3 c sugar
3/4 c butter, melted
2 Tbsp water
2 large eggs
2 tsp vanilla extract
1 1/3 c all-purpose flour
3/4 c baking cocoa
1/2 tsp baking powder
1/4 tsp salt
3/4 c chopped nuts (optional)

350 degree oven. Greased 13x9 pan.
Combine sugar, butter and water in large bowl. Stir in eggs and vanilla.
Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts.
Spread into pan. Bake for 18-25 mintues.