Applesauce Bread

Having made my own applesauce for over a decade, I've acquired several recipes where applesauce is a primary ingredient, such as Vegan Whoopie Pies. This bread recipe one was given to me a former neighbor whose eldest son was diagnosed with dairy and egg allergies as an infant.

Applesauce Bread

½ cup shortening

1 ½ cups sugar

2 beaten eggs (or Egg Replacer)

1 ¼ cup or 1 pint unsweetened applesauce

2 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon cloves

1 cup chopped raisins (optional)

Place oven rack on middle setting.

Preheat oven to 350 degrees farenheit. Grease 9-inch loaf pan.

In medium to large bowl cream shortening and sugar. Add eggs and beat well. Add applesauce, then sifted dry ingredients. Beat smooth and fold in raisins.

Pour batter into loaf pan and bake 45-55 minutes or until toothpick inserted into center comes out clean. Remove from oven. Remove from pan; cool on rack. Serve.

Pumpkin Pie in 9 ingredients and 90 minutes or less

I found this at about.com while searching for an easy way to make sweetened condensed milk using either soy, rice, almond or coconut milk for use in the Perfect Pumpkin Pie recipe.

If you're looking for a pumpkin pie recipe which comes together quickly and tastes great, I highly recommend trying this one. Use a pre-made pie crust to save time.

1 15 ounce can pumpkin puree

1 cup milk or soy milk

3/4 cup sugar

1/4 cup corn starch

1 tsp vanilla extract

2 tsp pumpkin pie spice or 1 tsp. Cinnamon, ½ tsp. Ginger and ¼ tsp Nutmeg
1 9-inch pie crust.

Place oven rack on middle setting. Preheat oven to 425 degrees farenheit.


Line 9-inch pie plate with pie crust.


In medium to large bowl, mix pumpkin, milk, sugar, corn starch, vanilla extract and spice(s) using hand mixer on medium speed for 3 to 4 minutes, scraping down sides of bowl if needed.


Slowly pour filling into pie crust.


Bake for 15 minutes at 425 degrees farenheit. Turn oven down to 350 degrees farenheit and bake for another 30 minutes. Turn pie around and bake for another 15 – 30 minutes or until toothpick inserted in center of pie comes out clean.


Let cool. Refrigerate any unused portions.

What's left from the second time I made this pie

Apple and Oat Crisp

With the height of apple season occurring now in New England, I thought I would share my favorite apple crisp recipe, which is from the book JustDesserts by Karla Seidita.

This was my go to recipe post apple-picking and prior to learning how to make and can my own applesauce.

I like this recipe as the topping can be made a day or two in advance and kept covered in the refrigerator until ready to be used. The apples can be prepared in advance and kept frozen until ready to be used. Leftovers, which are rare, can be re-heated in the microwave using a microwave-safe dish.

Apple and Oat Crisp

Yield: one 8-inch square casserole, 6-10 servings.

½ cup (1 stick) butter, softened

1 cup light brown sugar

½ cup oatmeal, uncooked

10 apples, peeled, cored and coarsely chopped (about 8 cups)

Topping: In a medium size bowl, use a fork to combine all ingredients except apples to make a coarse meal. If preparing in advance, cover topping and refrigerate. Bring topping to room temperature prior to using.

To make crisp:

Place oven rack on middle rung. Preheat oven to 350 degrees farenheit. Grease an 8-inch baking dish. Starting with apples, alternatively layer apples and crumbs in casserole, ending with crumbs. Bake 45-60 minutes until apples are soft and crumbs are golden brown. Serve warm. Store any leftover crisp in refrigerator in air-tight container.

Carrot Slaw

On a recent trip to my local farmer's market, I noticed the first of this year's crop of apples along with carrots and onions. This, along with the heat of summer in full force here in New England, made me think of carrot slaw.

I found this recipe in my Fanny Farmer Cookbook and notes this is “a great favorite with children”. I like this recipe as it's a nice change from cabbage-based coleslaw, the carrots, celery and onion can be prepared a day or two in advance or can be purchased ready to be added to the salad.

Carrot Slaw (serves six)

From the revised 13^th edition of The Fanny Farmer Cookbook.

6 medium carrots, grated (approximately ½ – ¾ cup of carrots)

¼ cup diced onion

1/3 cup raisins

½ cup diced apple (approximately 1 medium size apple)

½ cup mayonnaise

¾ cup diced celery (optional)

salt (optional)

black pepper (optional)

In a medium to large bowl, toss carrots, onion, raisins, apple and celery (if using). Mix in the mayonnaise. If preferred, season with salt and pepper. Chill thoroughly before serving.

Freezing blueberries

On July 4th, my Aunt Joanne and I had conversation regarding blueberries and blueberry pies. My aunt is not a fan of blueberry pie but likes blueberry pancakes and was interested to learn more about how to freeze local blueberries when they come into season which they are doing now.

I've found local blueberries are easy to freeze, freeze well, keep for up to 10 months and can be used in pies, muffins, pancakes, scones,--essentially any recipes which requires blueberries and baking time. Unlike green peppers and apples, blueberries do not freeze into one solid mass when frozen which means you can forego measuring amounts until you need to use them.

To freeze local blueberries, you'll need:

Quart size freezer safe ziploc storage bags,--one bag for every pint (approx. 2 cups) of blueberries

Pour one pint of blueberries into one quart size freezer safe ziploc storage bag, removing any leaves which may have ended up in the pint. Place bag flat in freezer.

When ready to use blueberries, measure the amount you need. If recipe calls for fresh blueberries, make your first to step to be put measured amount of blueberries in a colander and run under lukewarm water until almost thawed or put blueberries in freezer safe ziploc bag, seal bag, fill medium to large bowl with medium-hot water and place blueberries in the water. As you go forward with your recipe, the blueberries will thaw.

Garlicky Zucchini Squash

This was one of my twelve new recipes for 2013 when I received two very large zucchinis from the garden of my mother's girlfriend, Paulette. This is a modification of the recipe Garlicky Pattypan Squash from Quick Fix Indian by Ruta Kahate as it appeared in the August 2013 Yoga Journal.

This is a very spicy recipe which I add chickpeas to just prior to serving to reduce the heat and make a more hearty dish.

Garlicky Zucchini Squash – serves 4

1 pound zucchini squash

2 large cloves garlic or 1 rounded teaspoon minced garlic

4 tablespoons canola oil

½ teaspoon dry mustard or ½ teaspoon mustard seeds

1 teaspoon ground turmeric

¼ teaspoon cayenne pepper

1 large tomato cut in eighths (optional)

1. Wash, dry, and dice zucchini.
2. If using garlic cloves, peel the garlic, then smash it with side of your knife to release its flavor.
3. Heat oil in wok or large saucepan until it just begins to smoke. Working quickly, add the mustard, turmeric, cayenne and tomato. Stir until tomato breaks up a little.
4. Add squash. Toss lightly.
5. Turn down the heat to medium, toss in garlic, over and cook until the squash is crisp but tender.
6. Serve.

White Bean and Sausage Salad

With summer finally here in New England, I thought I would share one of my favorite summer recipes, white bean and sausage salad.

This was one of the twelve new recipes I tried in 2012 and comes from the revised 13^th edition of The Fanny Farmer Cookbook. I love this as it's one which can be made in advance, is a great left over, pairs well with a green salad or served with sour pickles, mustard and a hearty rustic bread.

White Bean and Sausage Salad (serves four)

2 – 2 ½ cups white beans, cooked (Great Northern or Cannellini/White Kidney recommended)

1 small onion, chopped fine

½ cup olive oil

3 sweet or mild Italian sausages, grilled or pan-fried

Salt and freshly ground pepper to taste

Fresh parsley or basil, chopped (optional, for garnish)

In a large bowl, combine the beans, onion, and olive oil. Cut the sausage into 1/4-inch slice and add to the bean mixture. Add salt and pepper and mix thoroughly. Refrigerate in airtight container until ready to serve. When ready to serve, garnish with parsley or basil if desired

Zucchini Bread or thoughts of this year's summer farmer's markets

I realize my last post was in January just before winter arrived full force and then some here in New England. Between the extreme amounts of snow, the extreme cold and having to dress for Anartica expedition each time I ventured out of the house I a have not had the opportunity to bake, cook and blog about my cooking adventures as much as I would like.

With the mountains of snow now gone and the local summer farmer's markets starting my thoughts move to all the great produce which will arrive in the coming weeks. One of my favorite recipes is Zucchini Bread as it can be easily doubled, unused portions frozen and is a great way to cook up those extremely large zucchinis.

While there are many zucchini bread recipes out there, I have found this one, which I received from my girlfriend, Sally, many years ago to be the recipe I've used time and again without fail. This includes the time I accidently added all the ingredients. Zucchini for this recipe can be shredded in advance and stored overnight in an airtight container in the back of the refrigerator prior to use. Zucchini shredded should be used within 24 hours for best results.

Zucchini Bread (makes one 9” loaf , four mini-loaves, 12 to 18 muffins)

2 eggs

½ cup canola oil

1 ¼ cup sugar

2 ½ cups flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon grated lemon peel

½ teaspoon cinnamon

¼ teaspoon ginger

2 cups shredded zucchini

1 cup chopped walnuts (optional)

Place oven rack on middle rung. Pre-heat oven to 350 degrees farenheit. Grease loaf pan(s) or line muffin tins with bake cups.

If not already done wash, dry, and slice off ends of zucchini. Shred zucchini using either a food processor or box grater.

In a medium to large bowl, beat eggs, oil and sugar. Add flour, baking powder, baking soda, grated lemon peel, cinnamon, ginger and zucchini. Combine until blended. Add walnuts. Mix. Pour into loaf pan(s) or bake cups.

For 9” loaf bake 30 – 40 minutes or until a toothpick inserted in the center comes out clean. Turn bread halfway through baking time for even bake. Remove from the pan and cool on a rack.

For mini-loaves, bake 25 – 35 minutes or until a toothpick inserted in the center comes out clean. Turn bread halfway through baking time for even bake. Remove from pans and cool on a rack.

For muffins, bake 25 – 35 minutes or until a toothpick inserted in the center comes out clean. Turn muffins halfway through baking time for even bake. Cool and then remove from tins.

Trader Joe's Peanut Butter Yum Yums or Super Yummy No-Bake Peanut Butter Crisp Rice Cereal Treats

If you love sweets, peanut butter or rice krispie treats, I suggest you move on to something else immediately as this is an addictive recipe.  I stumbled across this recipe on the box of Crisp Rice Cereal at my local Trader Joe's and chose to try it as one of my twelve new recipes for 2012.  On my first attempt to make this, only half of the recipe made it to step 8 (refrigerate or freeze to set).  This was not due to any disaster with the recipe.  It's just that good. 

As this is a sticky treat, I found the extra step of lining the baking pan with aluminum foil whose edges hang over the side of the baking pan help in removing these from the pan to a flat surface to cut into bars.

Trader Joe's Peanut Butter Yum Yums 


Non-stick cooking spray, for pan
Aluminum foil, for pan

1 cup Trader Joe's Brown Sugar
1 cup Trader Joe's Blue Agave Syrup
1 cup Trader Joe's Peanut Butter (creamy salted stye suggested)
7 cups Trader Joe's Crisp Rice Cereal

1.  Line 13" X 9" plan baking pan with aluminum foil, letting edges of foil hang over side of pan.  Spray aluminum foil with non-stick cooking spray. Set aside.
2.  Measure Crisp Rice Cereal.  Set aside.
3.  Measure Peanut Butter.  Set aside.

4. In a 3 quart saucepan combine brown sugar and agave syrup.  Bring to near boil, stirring often.  Continue stirring until brown sugar dissolves.  Remove from heat.
5. Add peanut butter to mixture.  Mix well.
6. Add Crisp Rice Cereal to mixture.  Mix well. 

7.  Pour mixture into greased baking pan and top with a piece of waxed paper.  Press the mixture firmly and evenly into the pan.

8. Remove wax paper and refrigerate for several hours to cool and harden.  To harden more quickly, place in freezer for about an hour.

Makes about 16-2" squares.