Mrs. Jackson's Applesauce Cake

This is another vintage apple cake recipe.  This one is from my great grandmother, whom I am told was called "Big Mamma."  I never met Big Mamma, but my own mom was quite fond of her.  This is one of the only recipes that I have from her.

This recipe calls for maraschino cherries, which I personally do not care for in baked goods.  A cup or so of raisins or dried cherries soaked in warm water or a little bit of rum and then drained can be substituted for the maraschino cherries if desired.  I don't know how big a "small" package of dates is, so just use your best judgement.

Mrs. Jackson's Applesauce Cake

3 C. applesauce
1 C. melted butter
2 C. sugar
4 C. flour
2 t. cinnamon
2 t. nutmeg
2 t. cloves
3 t. baking soda
1 lb. chopped pecans
1 medium sized jar maraschino cherries (drained and chopped)
1 small package of dates (chopped)

Preheat oven to 250 degrees.  Grease a large tube pan and line bottom with parchment.

Mix together applesauce, butter, and sugar.  In another bowl combine flour, spices, and baking soda and sift well (original recipe says to sift 3-4 times).  Add flour mixture to applesauce mixture and stir until just combined.  Add pecans, cherries, and dates.  Pour into pan.  Bake at 250 degrees for 45 minutes, then raise oven temp to 300 degrees and continue cooking for 1 hour and 15 minutes.

Grandma's German Apple Cake

This is a recipe from the McKinley side of the family.  My grandma was so sweet and ended up cooking for a crowd quite often.   This was a cake that she enjoyed taking to church events, usually made with freshly shelled pecans from the tree in her backyard.

Velda's German Apple Cake
1 1/2 C. Wesson oil
2 C. sugar
3/4 t. salt
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. nutmeg
1 t. vanilla
3 eggs
3 C. flour
4 C. cubed apples (fresh)
1 C. pecans


Preheat oven to 325 degrees.  Grease and flour a cake pan (the original recipe does not specify type of pan, but I am guessing a bundt pan because of the long baking time).  Mix oil, sugar, salt, baking soda, cinnamon, nutmeg, vanilla and eggs in bowl with beaters on medium for 2 minutes.  Add 1/2 of flour on low speed.  Add rest of flour using spoon to mix.  Add apples and pecans last.  Bake for 1 1/2 hours or until set and toothpick comes out clean.

Becky's Corn and Potato Chowder

This is a hearty dish that is perfect for a cold, dreary day.  My husband loves this chowder.  I sometimes leave out the chicken and add some sliced kielbasa sausage instead.  It is always a hit!

Becky's Corn and Potato Chowder

2 pieces bacon
1 leek, cleaned and chopped
1 large onion, chopped
6 cups chicken broth, fresh or canned
3 red potatoes, diced
2 C. fresh or frozen corn kernels
1 C. cooked, shredded chicken breast
2 T. sugar
1/2 t. salt
2 bay leaves
8 drops tabasco
2 chopped jalapenos
1 C. 1/2 and 1/2 (original recipe specifies fat free 1/2 and 1/2)
2 T. cornstarch
2 T. water

Cook bacon in heavy stock pot until crisp.  Remove bacon and add leeks and onions and sauté until tender.  Add broth, potatoes, bay leaf, corn and chicken.  Cover and simmer until potatoes are tender, about 12 minutes.  Add sugar, salt, tabasco and jalapenos.  Simmer an additional 5 minutes.  Lower the heat to medium and add the 1/2 and 1/2.  In a small bowl, dissolve the cornstarch in cool water.  Whisk the cornstarch mixture into the chowder and allow to thicken.

Serve with grated cheese on top.  This makes 8 generous servings.