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.

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.

Carrot Cake

When my college roommate got married some 20-odd years ago, she served a tasty carrot cake at the reception. She also told me that carrot cake should be served at all weddings since it is the "traditional" cake. Actually, I believe fruit cakes were the original wedding cakes, but nonetheless, her wedding/carrot cake was a hit!

The first cakes resembled bread instead of having the consistency of the cakes we consume today. Carrot cake as we know it derived from medieval times. Sweeteners were scarce so carrots were substituted in cakes and desserts. This cake resembles a quick bread more than a cake.

Molly O'Neill, in her New York Cookbook (1992) states that Washington was served carrot cake at a tavern in New York in 1783 as a celebration of British Evacuation Day.

During WWII, the British revival of carrot cake came about due to sugar rationing. The sweet spice dessert did not gain popularity in the U.S. until the 1960s.

Carrot cake can be a plain spice cake with grated carrots or it can be a culinary work of art. Ingredients for one of my favorite variations are:

• 2 cups flour
• 2 cups sugar
• 1/2 t. salt
• 1 t. baking soda
• 2 t. cinnamon
• 1/2 t. ground nutmeg
• 1 1/2 c. vegetable oil (I substitute apple sauce for the oil)
• 3 eggs
• 2 cups grated carrots (about 4 medium carrots)
• 1 8-oz. can crushed pineapple
• 1 c. coconut
• 1 c. chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan or two 9-inch round cake pans.

Combine dry ingredients and stir to blend. Add eggs, oil, carrots, and vanilla. Beat until blended. Stir in pineapple, coconut, and walnuts. Pour mixture into the pan(s). Bake for 50 to 60 minutes.

If you like the traditional cream cheese frosting most American carrot cakes are topped with, try this recipe. This recipe will frost a 9 x 13 cake. If you prepared two 9-inch round cakes, you'll need to double this recipe.

• 1 3-oz. package cream cheese
• 1 T. warm water
• 1 t. vanilla
• 3 cups powdered sugar

Beat cream cheese, water, and vanilla. Gradually add powdered sugar, beating until frosting reaches a smooth consistency.