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September and October are what I call “apple months,” though we can buy apples the year round. Guess I’m thinking about the ones grown in Minnesota and surrounding area. So, that’s what it’s about today and probably for next week or so, too.

It’s applesauce recipes this week.

Our daughter-in-law’s father has a small apple orchard and when the “Sweet Sixteens” are ready to be picked at the end of August she brings home boxes of apples to make sauce. This year she canned 68 quarts, all in two days. She gets help from the three kids and I even got to help.

It was like an assembly line. One washed the apples. Two were cutting and coring. I did the stirring of the big kettles. One was using the gizmo to crank out the cooked apples. Kim did the canning part and Paul and Bud were downstairs watching the football game. We sure had fun laughing and telling stories while we worked. It was a real family-deal.

I don’t think I’ve ever seen so many bowls and kettles full of sauce. We left for home before the “kitchen clean-up” got started. By midnight Kim said she had done 34 quarts. I didn’t go back the next day to help with the second batch. End of story.

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This recipe is taken from a cookbook titled, “Sugar-free Desserts.” It’s especially good for diabetics or anyone as they are naturally sweetened with fruits and juices.

APPLESAUCE SNACK CAKE

1/3 c. margarine or butter, softened

2 eggs

2/3 c. thawed, frozen unsweetened apple juice concentrate

1/2 c. unsweetened applesauce

2 c. flour

2 t. baking powder

2 t. cinnamon

1/2 t. baking soda

1/4 t. salt

1 large cooking apple, peeled and chopped

Beat butter in mixing bowl until creamy. Blend in next three ingredients.

Combine dry ingredients; gradually add to egg mixture, beating until well blended. Stir in apple.

Spread batter into a greased 9-inch square baking pan. Bake at 375 degrees for 20-25 minutes or till toothpick inserted in middle comes out clean. Cool on wire rack. Serve warm or at room temperature. Makes nine servings.

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BAKED APPLE CUSTARD

1-1/2 c. unsweetened applesauce

1 t. cinnamon

1/4 t. salt

1/2 c. half and half cream

1/4 c. thawed frozen unsweetened apple juice concentrate

4 eggs, beaten

1/2 t. ground nutmeg

additional half and half (optional)

In a large bowl, combine first three ingredients. Blend in next four ingredients.

Pour into shallow 8x8 inch square baking dish. Sprinkle mixture with nutmeg. Bake at 350 degrees for 45 minutes or till toothpick inserted in center comes out clean.

Makes six servings.

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This muffin recipe is from a book that’s called “Good Fat, Bad Fat.” Be sure to check the nutrition information at the end and you will find it is a good muffin for heart patients as told to me by the cardiac dietician.

APPLESAUCE-BRAN

MUFFIN

2 c. unprocessed bran

1 c. oak bran

1/2 c. egg substitute (can use 4 egg whites)

3/4 c. unsweetened applesauce

1/2 c. brown sugar

3/4 c. chopped, dried apricots or raisins

1/2 t. almond extract

1 t. cinnamon

3 T. canola oil (specifically recommended)

1 T. baking powder

Line muffin cups with paper liners; set aside.

In a large bowl, combine all ingredients. Gently fold together until dry ingredients are moistened (batter will be lumpy).

Spoon batter into prepared muffin tin. Bake at 425 degrees for 17-20 minutes or until toothpick inserted in center comes out clean. Let sit in muffin pan 10 minutes. Remove from pan.

They are best served warm or they may be reheated in a microwave on HIGH for not more than 10-12 seconds for one muffin. Makes 12 muffins.

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This cake is baked in a loaf pan and it is appropriately called . . .

APPLESAUCE LOAF CAKE

1 c. packed brown sugar

1/2 c. margarine or butter, softened

1 egg

1 t. vanilla

1 c. chunky applesauce

2 c. flour

1 t. salt

1 t. baking soda

1 t. cinnamon

1/2 t. ground cloves

1 c. raisins

1/2 c. chopped walnuts or pecans

Grease bottom only of a 9x5x3 inch loaf pan (cooking spray doesn’t work as well).

In a large mixing bowl, beat brown sugar and butter on high speed for two minutes. (If using a fast beating mixer, like a Kitchen-Aid, you might want to mix on medium-high.) Beat in next three ingredients. Stir in in five ingredients. Stir in raisins and nuts.

Pour batter into pan. Bake at 350 degrees 60-70 minutes or until toothpick inserted into center comes out clean.

Cool on rack 15 minutes. Loosen sides of loaf from pan; remove from pan to rack. Cool completely before slicing. Makes about 18 slices.

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Thought for the day: The woods would be very silent if no birds sang there except those who sang best.

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