Back in April, a couple of days after we had moved into our new place, a mysterious box came in the mail for me one day. It had my new address, which even my own parents did not have yet, and two copies of a retro-red covered cookbook inside. No note. No card.
Since my birthday is in April, I figured, “Oh, somebody forgot a card.” But, then why two of them? Well, after asking around and not getting any response from any cookbook present giver, I just sat down with the book, opened it up, and started reading through it.
It is The Good Home Cookbook, edited by Richard J. Perry. Inside, there were really great takes on classic American recipes. For instance, we have never had a pancake recipe so impressive that it had to be made again, so we tried out the recipe in this cookbook. It was spot on. Light and fluffy and tasty, too. It’s now the recipe we turn to every time.
A few months after receiving those cookbooks in the mail, one of the publishers emailed, thanking me for agreeing to review the cookbook. Um? I did?
Well, anybody who is kind enough to send me two whole cookbooks deserves a little attention. When my class was making applesauce cake, we did a take on their recipe.
The mini-chefs-no big surprise-loved making, baking, and eating this simple little cake. While the class pictured here is full of big four year olds, you could absolutely make this with your tiny chefs. No raw eggs! Plus, my version of the cookbook’s is vegan, could be nut-free if you so desire, and I gave it an extra dose of healthy by switching part of the white flour for spelt flour. When it’s your Yummy’s turn at school, try bringing this in for snack.
In order to spread the love, I am giving away my extra copy of The Good Home Cookbook. All you have to do is leave a comment here through October. Winner will be picked at random through that electronic thingie (technical term) and announced November 1st.
P.S. Check out the pictures of the mini-chefs attire. Do you spy one Yummy with some very special, unique cooking attire? Ahh, I love my job.
Applesauce Cake
adapted from The Good Home Cookbook
*1 c. all-purpose flour
*1 c. spelt flour
*2 t. baking soda
*1 t. salt
*1 t. cinnamon
*1t. ground ginger
*1/2 t. ground (or freshly grated) nutmeg
*1/3 c. canola oil
*2 c. applesauce
*1 c. chopped walnuts
*2 mini-chef handfuls of golden raisins, brown raisins, and dried cranberries
Preheat your oven to 350 degrees F.
Grease a square baking pan with butter or oil. Have your mini-chef paint the entire bottom and sides of the pan with the oil so that your cake will not even stick a little bit.
Measure all of the dry ingredients into a big bowl. Have your Yummy give them a good whisk, encouraging them to go slowly so that the ingredients stay in the bowl.
Now pour in the oil and the applesauce. Stir well.
Add the golden raisins, brown raisins, and the dried cranberries. Stir them in more gently, if possible.
Pour the batter into the prepared pan. Give the pan a gentle shake to even out the top of the cake.
Big Person: Place the pan in the oven and bake for about 45-50 minutes or until a toothpick stuck in the middle of the cake comes out clean.
