Homey, Heritage Comfort Food--Applesauce Spice Cake

It has been awhile since I have posted a recipe, so today will share my great-grandmother's applesauce spice cake recipe. In its original form, it called for "butter the size of an egg" and, interestingly, 1, 2, or 3 eggs. Apparently, our frugal ancestors used three eggs for a "company" meal, but fewer when baking for the family. Since their eggs were smaller than today's standard large eggs, we have settled on two eggs as the perfect number.

This homey cake, a favorite comfort food in my family, is a hit whenever I bake it. Individual pieces freeze well in a well-sealed container (handy for our household since it is a large cake and we try not to eat too many sweets). I will include the recipe for the cream cheese frosting, as pictured, although we also like it simply dusted with a bit of powdered sugar rather than frosted. The original recipe called for 1/2 cup chopped nuts; we like it better without them. And, yes, for readers with long memories, I have posted this recipe before, but it has been awhile, so thought new readers might like hearing about it. For some reason, it pulled the original comments along when I posted it again--I decided to leave them in.

Heritage Applesauce Spice Cake

1/2 cup butter or margarine

1 1/2 cups sugar

2 large eggs

1 1/2 cups applesauce (a 15 ounce jar works)

2 cups flour

2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

1 cup raisins

Cream butter & sugar together. Add eggs and mix well, stirring vigorously until fluffy. Sift dry ingredients into a small bowl (I don't bother sifting). Add raisins to flour mixture and sir in to coat with flour (this keeps them from sinking to the bottom).

Add dry ingredients alternately with applesauce to the butter mixture in two or three batches, mixing thoroughly each time.

Turn into a greased 9” x 13” x 2” pan and bake 35 - 40 minutes at 325 degrees F until a toothpick comes out clean (or nearly clean--do not overbake). This recipe also makes nice cupcakes; bake them only about 25-30 minutes.

Cream Cheese Frosting

3 ounces cream cheese, softened (I use low fat neufchatel).

2 Tbsp. butter or margarine, softened

1 tsp. vanilla extract

dash salt

2 1/2 cups (or as much of this amount as needed for good frosting consistency) sifted confectioner's sugar (I whisk it in a bowl instead of sifting).

Cream butter and cream cheese together well. Beat in vanilla. Gradually add confectioner's sugar, blending well. If mixture becomes too thick, you can add a few drops of milk.

Question of the day: What recipes or foods connect you to your ancestors and to good family memories?

Savoring--Homey, Heritage Comfort Food--Applesauce Spice Cake Recipe

It has been awhile since I have posted a recipe, so today will share my great-grandmother's applesauce spice cake recipe. In its original form, it called for "butter the size of an egg" and, interestingly, 1, 2, or 3 eggs. Apparently, our frugal ancestors used three eggs for a "company" meal, but fewer when baking for the family. Since their eggs were smaller than today's standard large eggs, we have settled on two eggs as the perfect number.

I apologize for the lack of a weekend post. We had a full weekend planned already, when we were saddened by the sudden death of my dear friend's father on Thursday. So, we set aside tasks that could be postponed to be there for our friends.

This homey cake, a favorite comfort food in my family, is one of the dishes I brought to the reception at my friend's house after Sunday's funeral. I will include the recipe for the cream cheese frosting, as pictured. The original recipe called for 1/2 cup chopped nuts; we like it better without them.

Heritage Applesauce Spice Cake

1/2 cup butter or margarine

1 1/2 cups sugar

2 large eggs

1 1/2 cups applesauce (a 15 ounce jar works)

2 cups flour

2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

1 cup raisins

Cream butter & sugar together. Add eggs and mix well, stirring vigorously until fluffy. Sift dry ingredients into a small bowl (I actually don't bother sifting). Add raisins to flour mixture and sir in to coat with flour (this keeps them from sinking to the bottom).

Add dry ingredients alternately with applesauce to the butter mixture in two or three batches, mixing thoroughly each time.

Turn into a greased 9 x 13 x 2 pan and bake 35 - 40 minutes at 325 degrees F until a toothpick comes out clean (or nearly clean--do not overbake). This recipe also makes nice cupcakes; bake them only about 25-30 minutes.

Cream Cheese Frosting

3 ounces cream cheese, softened (I use low fat neufchatel).

2 Tbsp. butter or margarine, softened

1 tsp. vanilla extract

dash salt

2 1/2 cups (or as much of this amount as needed for good frosting consistency) sifted confectioner's sugar (I whisk it in a bowl instead of sifting).

Cream butter and cream cheese together well. Beat in vanilla. Gradually add confectioner's sugar, blending well. If mixture becomes too thick, you can add a few drops of milk.

Question of the day: What recipes or foods connect you to your ancestors and to good family memories?

Savoring--Easy, Elegant Dessert Recipe--Lemon Ice Cream

For warm weather entertaining and after hearty meals with friends in the fall, we like to keep dessert light. There is nothing wrong with serving fruit or a nice purchased sorbet to guests. Many of us appreciate being served healthier foods and avoiding that "I'm so stuffed" feeling.

One invitation Mark and I had this summer to enjoy a sunset on the riverside deck of some new friends was memorable and delicious. Our hostess (thank you, Kay) served us a stunning view, fascinating conversation, and fresh fruit with peach sorbet. We loved it and are grateful that she kept things relaxed, people-focused, and healthful. It was a good reminder to me that simple is delightful. Simple entertaining is certainly better than a complex, fussy meal with an over-worked, tense host who can't even sit down to converse. If you would like to entertain, but feel that it would be too much work, I'd encourage you to emulate Kay. Gathering friends together is primarily about the people.

If you have time to prepare a dessert the day or evening before entertaining, the lemon ice cream in the photo is a delicious choice. Yes, it is rich, including both cream and sugar. But for most people, a small serving is just right--so serving and eating this ice cream should be guilt-free. Somehow, it seems both lusciously rich and refreshingly light. I am grateful to my brother's wife, Betty, for the recipe--both of them are accomplished, creative cooks.

The dessert requires five hours to freeze through, although you could cut that time by freezing it in a thin layer and then scooping it into serving dishes.

Lemon Ice Cream

makes 5 - 7 small servings

1/3 cup fresh lemon juice (about 2 lemons)

1 Tbsp. fresh grated lemon peel (I use a zester)

2 cups half & half cream

1 cup sugar

Squeeze juice and prepare peel.

In medium sized bowl, stir cream and sugar together until sugar is well dissolved. Then, stir in lemon juice and peel. The mixture will thicken almost immediately.

Pour into individual dishes, sherbets, or 8" square pan. Freeze at least 5 hours (overnight or even a few days is fine; cover with plastic wrap if it waits awhile).

Set out at room temperature at least 10 minutes before serving; the ice cream freezes quite hard.

I often set out a small plate of nice purchased cookies with the ice cream. Using limes instead of lemons also makes a yummy dessert.

I don't know if you can see the short tines on the spoon in the photo; these special silver ice cream spoons were my mother's--using them is a small source of memories and joy. When we serve this dessert, our guests are always impressed--I hope you give it a try.

Question of the day: If you like to entertain, what's your secret for keeping it fun and easy?

Savoring Good Food III--Enjoying Eggplant & Eggplant Recipes

For our final eggplant post (hasn't this been fun?), I will provide a recipe or two. Eggplant is good in a variety of sauteed or stewed vegetable mixtures, combining well with summer squash, sweet peppers, tomatoes, garlic, and onions (as in ratatouille, pictured here), but is also delicious and attractive with green beans, tomatoes, fresh herbs, and corn, or with garlic, onions and mushrooms. Whatever sounds good to you is worth a try, in my opinion--and you may create a new family favorite.

I won't repeat the tips from last time, so check that post for ideas to reduce both the oiliness and calories of some recipes and the bitter edge cooked eggplant can have. The recipes will make this post longer than usual, but I hope they will be of interest to some of my readers.

Here is my modified version of the classic vegetable stew called ratatouille (simpler and less fattening than the original). It can be made a day or two ahead of a meal and reheated or can be frozen. The photo in our last post showed the main ingredients. I will list the amounts of each ingredient I used in the dish pictured above (which makes enough for two or three meals for the two of us, even though we are big vegetable eaters); it would probably serve 8 people. A very flexible recipe, ratatouille can have more or less of any of the vegetables, to suit your preferences.

Health Spa Ratatouille

Preheat oven to 425 degrees.

1 medium eggplant, lengthwise strips of peel removed, then cut in thick crosswise slices

2 zucchini, lightly scraped, in 2" chunks

2 yellow summer squash, in 2" chunks

cooking spray

2 Tbsp. olive oil

2 medium sweet onions in 1/2" chunks (Vidalia onions are wonderful when available)

3 cloves garlic, peeled, crushed & chopped

1 large sweet pepper (any color), in 1/2" chunks

2 large tomatoes, cut in chunks (I had a couple of pounds of grape tomatoes and used an equivalent quantity of them instead, just tossing them in whole, crushing some with the spoon while cooking.)

1/4 - 1/2 cup (according to your taste) chopped fresh parsley

dash sugar

salt & pepper to taste

1) If you wish, sprinkle eggplant with salt, sweat, and rinse (see previous post). I skipped that step this time.

2) Spray a large cookie sheet or two (easiest if they have a rim) with cooking spray and fit eggplant slices and squash chunks on. Spray top of all vegetables with cooking spray. Then bake at 425 degrees until lightly browned & slightly softened--about 8 - 11 minutes.

3) Meanwhile, heat 1 Tbsp. olive oil in a large heavy skillet (12" X 2-3" deep), then saute onions and sweet peppers over medium-high heat for 5 minutes or so, stirring well a few times. Add garlic and saute 1 minute more.

4) Add eggplant & squash to skillet with another 1 Tbsp. olive oil (no need to cut up the eggplant slices; they will break up as you cook and stir). I sprinkle 1/8 tsp. or less sugar over the vegetables to bring out the sweetness (optional). Cover & simmer for 10 - 12 minutes.

5) Add tomatoes to skillet & simmer 5 minutes more, stirring a few times, or until vegetables break up and are quite soft. Of course, if you wish, you can reduce the cooking time, but this is more typically a stew texture rather than a tender-crisp texture.

6) Add parsley last minute or two of cooking. Salt and pepper to taste and serve right from the skillet. It waits well if your guests or your entree are delayed.

Ratatouille freezes well, so you can make a big batch and get several meals from it. It is good served hot, room temperature, or cooled. Delicious for a simple meal with grainy bread and cheese wedges, or with any meat, poultry, or fish -- or for vegans, with a whole grain and nuts dish.

We also love eggplant stuffed with a ground meat mixture and baked. Eggplant is the perfect shape to stuff with any mixture you can dream up, whether brown rice, herbs, and nuts or barley & cooked chicken--or whatever--then steam or roast. Beyond these ideas, good sources for eggplant ideas are Turkish or Mediterranean cookbooks. When we were in Turkey, we enjoyed a variety of eggplant treats, including dishes that were grilled, stewed, roasted, sauteed, pickled, salad combos, appetizers in phyllo with eggplant and cheese fillings, baba ghanoush, and more.

Turkish Stuffed Eggplant (serves 2)

Preheat oven to 375 degrees.

1 medium-large eggplant

cooking spray & olive oil

1/2 # lean ground beef or turkey

1 medium onion, chopped

1 Tbsp. fresh chopped parsley

1 Tbsp. tomato paste

salt & ground black pepper

1 medium tomato, in 6 thin slices

Those are all the ingredients in my Turkish cookbook. I always add:

paprika

fresh chopped basil, and sometimes rosemary or oregano

1) Peel the eggplant in lengthwise stripes. Cut in half lengthwise and scoop out most of the flesh, leaving a 1/2" shell (looks like a canoe). Coarsely chop flesh and set aside in large bowl.

2) Spray a large oven-proof skillet with cooking oil, heat over medium-high burner and cook the meat, onion, and tomato paste together until meat loses pink color. Season to taste with salt, pepper, and herbs if desired, adding chopped parsley last minute of cooking. Drain off grease and add to bowl with chopped eggplant, stirring well.

3) Re-spray skillet well, add a little olive oil, and lightly saute the eggplant canoes on all sides until lightly browned.

4) Remove skillet from heat, turn eggplant canoes open side up and fill with eggplant/meat mixture.

5) Top with fresh tomato slices. Pour 1 cup water into the skillet. Roast uncovered in oven for 25-30 minutes. Serve with your favorite rice or couscous dish and a green salad or vegetable.

Question of the day: What is your favorite, versatile vegetable? How do you prepare it?

Savoring Good Food II--Enjoying Eggplant & Eggplant Cooking Tips

Since many readers expressed interest in the vegetable post from last time, I will continue a couple of posts with kitchen hints for enjoying vegetables and some recipes, including stuffed eggplant and ratatouille. Today, some tips. Next post, some recipes. I'm getting great blogging mileage out of one vegetable in a photo, don't you think?

It was fun to hear from all of you who commented or emailed me about my most recent post. After all the praise for her beauty, the eggplant is turning diva on us. She disliked being pictured here with the other ingredients for ratatouille, but finally agreed.

Peggy Montano is a gifted painter with a lovely blog (click to see it). On my last post, she commented that she loves vegetables, except that she is less fond of eggplant (that purple diva was prominent in my photo last time, too) and wondered if a different recipe might change her mind. Peggy, it may be that the way eggplant is cooked would make little difference to you. But for what it's worth, here are a few ideas from my kitchen.

I suspect that Italian-style eggplant parmigiana is the most popular eggplant dish in the U.S. and may be the only form in which many people have eaten it. My method for considerable cuts in the fat and calories of this delicious meal is to pre-bake rather than saute the eggplant slices. Eggplant really drinks up oil when you saute it, and most parmigiana recipes call for sauteing it before making layers with the other ingredients and baking. Instead, I spray a large cookie sheet or jelly roll pan (a flat 11" X 14" baking sheet with 1" high sides) with cooking spray (use olive oil flavored spray, if you have it), fit thick slices of eggplant onto the sheet and spray the top of the slices again. Then bake at 425 degrees (I convection bake it, but standard baking is fine), until it is lightly browned and a bit softened. Continue with the rest of the recipe. Your meal will be much less fattening and still really delicious.

I do the same thing to cut the calories and fat in making ratatouille. For anyone not familiar with this lovely dish, my venerable cookbook describes it as a vegetable mixture stewed in olive oil. Then, it proceeds to suggest that for 1 medium eggplant, 2 yellow summer squash, some chopped garlic, green pepper, and onion, you will use 1/2 cup of olive oil, first to saute all the vegetables and then to stew them together. I know olive oil is one of the good fats, but 1/2 cup!?! Next time, I'll provide my less oily adaptation of this versatile dish.

Three other tips for cooking eggplant, any or all of which will cut the slightly bitter taste: 1) Before cooking, with a vegetable peeler or sharp paring knife, peel off strips of peel (the long way), leaving equal strips between the peeled "stripes", so that you serve only about 1/2 the peel. 2) If you have time, salt slices of eggplant and let them sit for 30 minutes, then rinse or wipe off and cook. Some of the bitterness "sweats out." 3) Sprinkle just a dash (1/8 tsp. or less) of sugar into the mixture when you cook eggplant (I do the same with cabbage, and other non-sweet vegetables)--just enough to cut the bitter edge, but too little to actually taste in your dish.

Question of the day: What tip can you share for making eggplant (or any other vegetable) appealing, even to reluctant vegetable eaters?

Savoring Good Food--The Glory of Vegetables

In the supermarket this morning, I was struck with deep gratitude--as I often am--for the bounty of healthful foods available to us. Mark and I truly love fruits and vegetables and eat more of them than any other two people I know. We buy produce in bulk at a warehouse store and never waste a bite of it. Especially for those of us who have traveled to other regions of the world, we know that the variety of affordable produce available in the United States is a rare gift. Taking advantage of this wonderful food is part of healthful, creative living in our home.

Although we like to "eat locally" and understand the many benefits of doing that, I confess that we also sometimes savor fruits and vegetables that are out of season in Florida and are grateful for them. We are also aware of the people right here in the United States who are not able to afford this healthful bounty for their families. The Second Harvest Food Bank in our part of town, where we serve periodically, has some tireless volunteers who make extra trips every week to gather donated fresh produce (usually near its sell-by date) for the families we serve. They have brought in everything from lush heads of broccoli to juicy fresh strawberries and raspberries. It is a joy to be able to provide these treats to our hard-working neighbors who need them.

For those of us who may at times enjoy too much food, fruits and vegetables are varied, flavor-filled, satisfying treats we can enjoy almost without limit. I remember a Woman's Day magazine article several years back that recommended an "eat more" plan to control one's weight during the treacherous November-early January season. I think it was a six-week plan with a particular food group to add to menus each week from mid-November on. Fun idea, no?--adding food instead of self-deprivation. Each week's food group was healthful and filling so that it would be easier to avoid over-eating the rich treats of the season. I tried it and actually lost a couple of pounds while feeling that I was eating more than usual--much more pleasant than trying to deny myself during the holidays! Although I don't remember the entire program, the first week called for increasing the number of vegetable and fruit servings every day. Then in subsequent weeks, one added more servings of whole grains, lean protein foods, low-fat dairy, and two other categories I have forgotten (it's unlikely I followed the entire program--it was too much food for me!).

I know that sounds pretty much like current basic dietary recommendations, but was an innovative program when it was published. Even though our family eating habits had been relatively healthful before then, I enjoyed the plan and certain changes became a permanent part of life after that. And we have never felt better, maintained our weight more easily, or enjoyed meals more.

The difficulty for many of us is finding the time for cooking "from scratch". I don't have much wisdom to share in that regard because I truly enjoy planning and cooking meals and have always found a way no matter how many other tasks I juggled. Having sons accustomed to doing their part (when they were younger and lived with us) and a husband who always cleans up the kitchen after me has lightened the cooking load, too. And, yes, I know how fortunate I am to have their help. For what they are worth, I'll share a couple of tips from my veggie-loving kitchen: keep a platter of colorful raw vegetables with a clear cover in the refrigerator and form a habit of snacking on them often, plan meals not by thinking of the entree first but by checking the produce bins and using each fresh food at its peak, cook up a big vegetable dish like ratatouille when you have time and freeze portions for busy nights in the future, and finally, (a habit the boys still tease me about--although I think they secretly enjoy it) serve as many natural colors as possible each day since they each have different essential nutrients.

Question of the day: What is your favorite vegetable dish? What is your newest vegetable discovery (a delicious food you had not eaten until recently)?

Savoring Our Friendships--Easy Entertaining & Hummus Recipe

What is better than laid-back time with friends? Here Maggie, our shih-tzu, enjoys having a couple of buddies over.

My husband and I also enjoy entertaining friends at home. It can be relaxing and budget-friendly. However, since I enjoy digging through recipes and planning special dishes, I sometimes make too much work of entertaining. That has its place and time, but can get in the way of fun and spontaneity. We also have some favorite, well-worn, quick and easy recipes.

The first step is a well-stocked kitchen, I think. Who wants to hunt store shelves for obscure ingredients just to have an informal gathering? All Maggie needs are a few milk bones and a big bowl of water, and she is ready to party. For us, homemade hummus is a favorite snack, so I keep the ingredients on hand. It is simple, healthier than cheese, and feels festive to me.

Instead of dinner, sometimes we invite people for wine and snacks (plus maybe beer and/or iced tea or soda, depending on their preferences). Late Sunday afternoon is a good time to hang out and graze. Among the easy snacks on the coffee table would be roasted almonds, fresh pears, apples or grapes, and homemade hummus with raw vegetables and grainy crackers (or pita, if it happens to be around). We are seldom without baby carrots and bell peppers--jicama sticks are also yummy with hummus.

My friend, Sarah Bayley, wins the prize for best quick hummus recipe, and I almost always serve hers--sometimes with a different twist, depending on my mood or what is in the kitchen or herb garden. You can either prepare it ahead or serve it immediately. Thank you, Sarah, for sharing your recipe with all of us.

1 can garbanzo beans (chick peas), drained & rinsed

3 - 4 green onions, in two or three pieces

2 small cloves garlic, in big chunks

1/4 cup olive oil*

2 Tblsp. bottled lemon juice

1/4 tsp. salt

1/2 tsp. pepper

a few shakes of hot sauce

for extra flavor, add either

1/4 cup fresh cilantro or

2 Tblsp sun-dried tomato pesto or

2 Tblsp. sun-dried tomatoes, cut in chunks, plus a couple of fresh basil leaves

*I use sun-dried tomatoes in herb & garlic flavored oil and add 1 Tblsp. or so of the oil from the jar in place of some of the plain olive oil.

Puree all in a food processor until creamy. If the mixture is too thick & stiff, you can add a small amount of water (a tsp. or so at a time). Careful--it should be about as firm as a spread.

That's it--instant party--and people always love it, even when we have served it to them a number of times before.

Question of the day: What snack or appetizer do you rely on for informal entertaining?

Savoring--Easy "Cool Kitchen" Chicken Recipe

Let's do one more home-related post, and then I will return to the theme of adventurous travel. So far, your feedback indicates that you have enjoyed posts on places to see in Jacksonville, Fl and the Eastern Europe travel piece.

I love to cook and bake--we enjoy ethnic foods from many places; we delight in the colors and fragrances of fruits and vegetables; and we truly savor the flavors and smells of herbs and spices. I continue to cook and even bake in the summertime--some evenings. At other times, I rely on some favorites that require little or no cooking. Salads of all kinds, obviously. A dinner based on the perfect green beans and strawberries from our friends' organic farm, with perhaps a grainy bread, good cheese and wine.

Another family favorite is Easy "Cool Kitchen" Chicken. This is a cooking method taken, I believe, from a suggestion in a Woman's Day magazine some years ago. It produces tender, succulent chicken for the first day and handy leftovers for a future meal--and it's easy on both the cook and the budget.

At least 3 1/2 hours before your meal, wash and clean out one or two whole chickens (a 5 or 6 pound roasting chicken works well). Place in a heavy pot with a tightly fitting lid, add enough water to cover, and your choice of flavorings. I usually toss in plenty of big chunks of onion and celery, some sage, thyme and rosemary, 2 or 3 chicken bouillon cubes, and a liberal shake of pepper. You could instead use Italian herbs or chili powder--whatever you like (the magazine suggested fresh or ground ginger for a Chinese flavor).

Over high heat on the stove, bring the pot to a boil, turn heat down and simmer for about 30 minutes (I sometimes let it simmer a bit longer, but 30 is enough). Then turn the heat off, but DO NOT REMOVE THE LID OF THE POT. Let the chicken steep in the liquid for 3 hours or more (as long as the pot is somewhat hot to the touch, it will not spoil), strain off the liquid and chunky vegetables and serve. In the meantime, go to the beach (that's me, "cooking", in the photo above) or pour your favorite cold beverage and grab a good book--dinner is on the way.

The chicken meat is delicious pulled off the bone and eaten warm. If you are thinking, "Stewed chicken, yuck!", give it a try--I suspect you will be surprised. The broth tends to be thin, so needs a flavor boost to work as a soup base, but can also be refrigerated for cooking potatoes, rice, or vegetables--healthy and delicious. Let me know how you like it.

Question of the day: What is your favorite cool kitchen summer meal?