Nanny's Applesauce Cake
Hello everyone! It's officially Fall, so I thought I would share the joy from my Gram's recipe box! Going through this little treasure, I realized this recipe for Applesauce Cake was actually my great-grandmother's, and it was fun working out the recipe. (I must admit it took two tries, but I've found perfection)
This is a super easy, one-bowl bundt cake that can be frozen and saved later.
Applesauce Cake - Vintage Recipe
In this episode I make an applesauce cake that can easily be turned into a Christmas fruitcake. The recipe is from a 1940s vintage family cookbook. Come and sit a spell with me as a I reminisce about the past and enjoy a wonderful cake.
Applesauce cake – Anna Peterson, Bantry, ND
1 cup sugar
½ cup shortening
Pinch of salt
Pinch of nutmeg
1 tsp soda
1 tsp cloves
1 tsp cinnamon
1 cup applesauce
½ cup raisins
2 cups flour
Mix sugar and shortening. Add spices. Dissolve soda in a little hot water and stir into applesauce then add this to the first mixture. Add 2 cups of flour and beat thoroughly. Bake in a grease cast iron frying pan. Line bottom with parchment or wax paper. Back at 350 degrees for 40-45 minutes. Can also be made in a regular cake pan or loaf pan.
Frost with a brown sugar or chocolate frosting. It is also good without frosting.
To make into a fruitcake add candied fruit and nuts or golden raisins and dried cherries with nuts. You can also soak your raisins in spiced rum for a kick!
Enjoy!
I hope you follow this series as I discover treasures of the past while living a vintage lifestyle. If you enjoyed this video I would appreciate your support so please subscribe.
Thank you for watching.
-Lu Ann
____________
Creator / Imaginer / Co-Video Editor / Set Director
-Lu Ann Trotebas
___________
Connect with us:
PATREON:
INSTAGRAM:
WEBSITE:
Where I get my music- This is a paid subscription.
Delicious Apple Treats to have all Winter long | Stocking the Pantry
Preserve Apples with me! Canning is a great way to save money, beat inflation, save time and freezer space, prepare for the unexpected and know the food you are eating. The time and effort put in is worth it! Its a skill I believe everyone should learn. Get inspired and fill those pantries!
#cookwithme #stockingup #preserving #homemadefood #preparedness
Watch Canning Basics:
Apple Peeler/Corer/Slicer:
New Ball Canning Book:
Complete Ball Canning Book:
Apple Slicer/Corer:
Canning Starter Kit:
Oster Roaster Oven:
Links are affiliate links, but I will only recommend items I LOVE and use daily with no extra cost to you. Ordering through these links helps support my family! Thank you!
Follow on Instagram @seedandsparrowhomestead
Easy Zucchini Bread Recipe with Oat Flour | Wonder Mill Tutorial
Hey there, welcome to my kitchen! In this video, I'm excited to show you how to make a mouthwatering batch of Zucchini Bread using the amazing Wonder Mill and nutritious Oat Flour. You won't believe how simple and delicious this recipe is! We'll start by milling fresh oats with the Wonder Mill, producing a wholesome and versatile oat flour that's perfect for baking. Then, I'll take you step-by-step through the process of creating this delightful Zucchini Bread. It's a healthier twist on the classic, packed with nutrients and flavor. Whether you're a seasoned baker or just starting, this recipe is a must-try. Let's get baking!
Wondermill:
Our favorite brand of wheat berries:
Mom's Zucchini Bread Link:
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
Step 2
Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
Step 3
Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until
well combined. Pour batter into the prepared pans.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table
knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
---------------
???? Shop Our Merch:
???? HOSS Garden Tools & Seeds: (Promo Code SHOP1870 for free seeds!)
????MIGardener: (Promo Code 1870 for 10% off!)
???? GREENSTALK Vertical Planter: (Promo Code SHOP1870 for $10 off!)
???? FORJARS Canning Lids: (Promo Code SHOP1870 to get 10% off)
???? HARVEST Right Freeze Dryers:
???? Our Favorite AMAZON Finds:
---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us ????
YouTube:
Facebook:
Instagram:
Threads:
Pinterest:
EMAIL: that1870shomestead@gmail.com
---------------
Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
---------------
Wonder Mill, Oat Flour, Zucchini Bread Recipe, Homemade Zucchini Bread, Healthy Baking, Kitchen Appliances, Flour Milling, Baking with Oat Flour, Nutritious Bread Recipes, How to Make Zucchini Bread, Milling Oats, Baking Tips, Zucchini Bread Baking, Whole Grain Flour, Gluten-Free Baking, Oat Flour Bread, Zucchini Loaf, Baking Techniques, Wonder Mill Tutorial, Zucchini Bread Making
Herbs de Provence Peasant Bread
This is a crusty, chewy, simple peasant bread. I make the dough in my bread machine and bake in the oven. You can choose any herbs you like.
For a direct link to the recipe in pdf format, please click below:
For more wonderful recipes, please visit my website:
EllensBreadMachineRecipes.com
Herbs de Provence Peasant bread by Ellen Hoffman
454 g water
540 g bread flour with 7 g Herbs de Provence mixed in
9 g sugar
12 g kosher salt
9 g Instant yeast
Use bread machine dough course. It will be a wet, sticky, gloppy dough. DO NOT ADD FLOUR TO TRY AND GET A SMOOTH DOUGH BALL. This recipe doesn’t work that way and isn’t really a bread machine recipe but it will work out! Trust me!
Turn the dough out onto a floured solid surface. Do not knead or even try to shape! It’s too wet!!!! Roll around using bench scraper to coat the dough.
Prepare a terracotta baking bowl by oiling it generously, or bake in a 4 qt Dutch oven, greased or lined with parchment. You can bake in a loaf pan as well. You could probably use a large round cake pan as well. Use a bench scraper to dump the blob of dough into the baking bowl.
Leaving the dough on the counter, turn your oven in to the lowest setting for one minute, and turn it off. Set a timer!!!! You’re not allowing the oven to come to any temp. Just heat one minute and off! If your oven is newer and has a proof setting, use that!
Put the dough into the oven and set a timer for 45 minutes or approximately doubled in size. No need to cover it as there is no draft inside the oven!
To bake in 4qt Dutch Oven, bake at 425 degrees for 20 minutes covered, then remove lid and bake another 15-20 minutes until it reaches 200 degrees internal temp.
Take out, and heat oven to 425 F degrees . Bake bread for about 35-40 min until it reaches internal temperature of 190-200 degrees.
Cool on rack , cut in wedges, slices, or whatever is your choice.
Freeze in a plastic freezer bag whatever you’re not eating the day you bake it. Enjoy!