Tuesday, July 13, 2010

Applesauce Cake


by Vicki Harbertson

1 can applesauce (16 oz. or 2 C.) 1 cup sugar

1/2 cup oil 1 tsp. salt

1 Tb. baking soda 1 Tb. water

2 cup flour 2 tsp. cinnamon

1/4 tsp. allspice 2 cup raisins (or craisins)

1/2 tsp. nutmeg 1/2 cup nuts (optional)

1/4 tsp. cloves

Dissolve soda in water. Mix soda, applesauce and oil together. Add sugar, salt and spices. Mix in flour, raisins (mixed with a little flour so they don't stick together and sink to the bottom). Bake at 350 degrees Farenheit for 40-45 minutes in a bundt pan. Can serve with icing or caramel sauce and cream.

*This is a great recipe to have for food storage because everything in it is easy to store.

Anadama Bread

Recently our stake had an emergency preparedness fair. Our Relief Society was asked to provide samples of recipes that can be made with food storage staples. This bread stays moist when cut and is very hearty.


From A Century of Mormon Cookery

by Hermine B. Horman & Connie Fairbanks.

2/3 cup cornmeal 2 cup boiling water

2 Tb Shortening 1/2 cup molasses

1 tsp salt 1 pkg yeast (1 T)

1 cup warm water 6 cups flour

Stir the cornmeal slowly into the boiling water and mix well. Add shortening, molasses and salt. Set aside to cool. Dissolve the yeast in the warm water, about 5 minutes; then add alternately with flour to the LUKEWARM cornmeal mixture. Knead until smooth and place in large greased bowl, in a warm place. Cover and let rise until double in bulk.

Turn out onto floured board, divide into 2 loaves. Place in greased bread pans and let rise again until double in bulk. Bake 375 degrees F for 1 hour.

*This recipe came from the early settlers of Massachusetts.