Autumn is in the air and my thoughts turn to spicy breads, cakes and pies made with apples, pears, pumpkin and zucchini. I’ve grated lots of zucchini for the freezer. I’ve dried my first batch of pears. Any pumpkin I use will have to come in cans. And I’m experimenting with the country apples at Gilbert.
As we walked back to the farmhouse, I stopped again at the “awesome” tree. The deer are in evidence in this place as well. A cute little bird with a clean white breast, a red patch on the back of his head, and black eye slats was quite willing to share this tree with me. I’m thinking he was a sparrow of some sort. Maybe someone knows.
Then – in our lane – small red and green apples against a backdrop of pine boughs caught my eye. The apples are mostly worm-free, and – best of all – reachable. I topped off my pail with them.
Back at the house, I washed the little apples and cut them into pieces for the pot. When they were good and mushy, I ran them through a sieve, then re-heated with sugar. Delicious!
My favorite apple cake recipe appears in The New Pillsbury Family Cookbook, published in 1975. This cookbook was a wedding gift – in 1975 – and has been one of my overall favorite cookbooks all these years. Now in a worn state, it still proudly proclaims itself to be “new.”
¼ cup butter or margarine
¾ cup sugar (white or brown)
1 cup flour
1 tsp soda
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
1/8 tsp ground cloves
1 tsp vanilla
2 cups chopped apples
½ cup chopped nuts
½ cup raisins or chopped dates
Preheat oven to 350. In saucepan, melt butter over medium heat. Remove from heat. Blend in sugar and egg. Add remaining ingredients; mix until blended. Turn into greased and floured 8-inch square or round pan. Bake 40 to 45 minutes nor until top springs back when slightly touched. Serve warm or cool, topped with whipped cream or ice cream if desired.
I made apple cake and a little applesauce with apples from the “awesome” tree, and I have to say both products were – well, awesome! KW