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August 18, 2009

We have lots of apple trees at home – some good varieties and some not so good varieties.  Back in July I brought boxes of Lodi and Yellow Transparent apples with me to the ‘Burg.  My friend Peyton and I embarked on a wonderful applesauce making adventure with a gizmo and process details from friend G.  We had a lot of fun and made 40 some quarts of utterly fantastic applesauce.





Our apples usually end up on the ground before we (my sister and I) are spurned into action.  We were recently looking for a recipe to knock out a lot of apples at once.  Success!  And a major tasty one at that.  Love when that happens.

1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. sugar
1/4 lb. butter
1/2 c. milk
1 egg
5 tart apples

Preheat oven to 400 F.  Grease an 8-inch square cake pan.  Mix flour through sugar in a mixing bowl.  Melt butter in a small saucepan, remove from heat (let it cool a minute or so) and stir in milk and egg, beating well.  Add to flour mixture and blend.
Spread batter in pan and press apple slices in uniform rows.
Mix 1/2 c. sugar, 1/2 t. cinnamon, 2 T. raisins (just throw in a bunch) and sprinkle on top.
Bake 25 minutes – check with toothpick test.


We evidently don’t own an 8-inch square cake pan at the Moser homestead.  Solution – double the recipe and bake it in a good ole regular 9×13.
With the doubling comes lots of apples.  Use half of the batter and press some apples into it, and then spread out the rest of the batter and press in more apples. Finish with topping.  My recommendation?  Eat it straight out of the fridge with ice cream.  Heavenly.

One Comment leave one →
  1. August 18, 2009 9:55 pm

    That looks really good. I may be back once I get a hold of some apples.

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