Friday, June 6, 2008

Apples or Applesauce? Hand me a spoon!

Pureed and cooked apples first appeared in British cookbooks in the 18th century. Quite a few of those early recipes included pork or other meat in the sauce. Meat in applesauce?

It seems that how the applesauce is served varies from continent to continent. In the U.S., applesauce is usually served as a sidedish or dessert. Europeans prefer applesauce as a sauce on top of meats such as ham or pork chops. For Passover, applesauce is served as a side with potato pancakes.

Applesauce is a $100 million a year business for the main applesauce manufacturers: Motts, Seneca, and Musselmans.

The sauce is a fantastic substitute for oil when baking. When I made the cupcakes for my wedding, I substituted applesauce for the oil. You can't tell a difference when noshing on one. And, it seems like the consistency holds together better than if you use oil.

I also like applesauce cake. It's a good sweet treat and a good use for that jar of applesauce that is sitting in your pantry. And in honor of National Applesauce Cake Day, go ahead and whip up this delightful treat!

Caramel Applesauce Cake
  • 2 1/2 c. flour
  • 2 c. sugar
  • 1/2 t. baking powder
  • 1 t. salt
  • 1 t. cinnamon
  • 1/2 t. cloves
  • 1/2 t. allspice
  • 1 1/2 t. baking soda

Sift the above ingredients together in a large bowl.

  • 1/2 c. shortening
  • 1/2 c. water
  • 1 c. raisins
  • 1/2 c. chopped walnuts
  • 1 1/2 c. applesauce

Beat for five minutes. Add 2 large eggs. Beat for two additional minutes. Pour into a 9x13 pan or two layer pans. Bake at 350 degrees for 50 - 55 minutes. Cool and then top with caramel frosting.


  • 2 b. brown sugar
  • 1/2 c. whipping cream or light cream
  • 2 T. butter
  • 1 t. vanilla

Combine sugar, cream and butter in saucepan. Cook slowly to the soft ball stage (234 degrees F). Add vanilla. Beat until it is at spreading consistency. If necessary, think with a few drops of cream.

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