I love applesauce and you put it into a cake with spices, you have a quick and easy surprise snack or dessert for dinner.
1/2 cup butter, softened
1 1/2 cups packed brown sugar
1 teaspoon banking soda
1/2 teaspoon salt
1 cup unsweetened applesauce
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup golden raisins (optional)
1/4 cup finely chopped walnuts (optional)
Preheat oven to 350 degrees.
Cream butter, brown sugar, and egg in a mixing bowl. Add the baking soda, salt, applesauce, spices, and vanilla extract to the egg mixture.
Add enough flour to make soft but not runny batter. Mix in the raisins and nuts if using them.
Spread batter into vegetable-oil sprayed loaf pan and bake for 30-50 minutes depending on your oven until a toothpick inserted in the center comes out clean- no wet batter.
Cool slightly in pan, un mold, slice, and serve plain or with whipped cream or fruit.
We enjoy roast chicken but often end up with leftover meat that isn’t quite enough for a full meal. I discovered that if you end up with about two to three cups of shredded chicken, you could come up with a fun lunch or a light dinner paired with a salad.
2-3 cups cooked, shredded chicken
3 tablespoons hoisin sauce
2 cups finely shredded Napa cabbage
1/2 cup thinly sliced red radishes
6-8 small-sized flour tortillas
2 green onions, finely sliced
Toasted sesame seeds
Mix the chicken with the hoisin sauce. Saute briefly in a skillet with the cabbage until the cabbage is slightly wilted with a bit of crisp left. Remove from heat and stir in the radishes and onions to taste.
Heat the tortillas to warm and pliable. Place a spoonful in each tortilla, sprinkle with the sesame seeds and serve.
As you can see, this is a versatile recipe and there are no mistakes in changing around or adding more ingredients.
Our family changed what we allow on our dinner plates over two years ago when we tried the Whole30 formula. Yes, at first, we craved some of the carbs and sweets we were used to have. These days, however, we actually prefer this way of eating and have lost most of the cravings for the goodies of life.
One thing that increased in our meals were vegetables. Although we do splurge on a baked potato once in awhile, we find the extra vegetables are more filling and tasty. The microwave comes in handy as I only have to clean, season with herbs, toss with olive oil and plan about 15 minutes before serving dinner to cook them. We seldom have any left.
Barbara’s Dessert Squares
This is a fast and easy dessert to put in the oven about an hour before dinner so the melting ice cream I’m sure you will want on this will melt a bit into the little cakes. Hey, I would condone a serious helping of freshly whipped cream, too, if you felt so inclined!
1/3 cup softened butter (no margarine, please!)
1 cup granulated sugar
½ teaspoon salt
1 ½ cups flour
1 teaspoon baking powder
½ cup whole milk
1 teaspoon vanilla extract
1/4 cup finely chopped walnuts
2 teaspoons finely grated orange zest
Preheat over to 350 degrees.
Cream together the butter, sugar, and ½ teaspoon of salt in a mixing bowl until combined. Add the eggs and beat until light an fluffy. In a separate bowl, mix together the flour and baking powder. Combine the vanilla, milk, and grated zest. Add to the butter mixture alternately until just combined and smooth. Stir in the walnuts to distribute evenly.
Vegetable oil spray a 9 x 13-inch baking pan. I like the glass Pyrex baking dishes but any pan will work. Spread the mixture in the prepared baking pan and bake for approximately 25-30 minutes or until it springs back when gently touched in the center.
When partly cooled down, dust with powdered sugar. If you have a small strainer, this works well for evenly distributing the sugar easily on the cake. Cut into squares and serve.