Glazed Applesauce Pecan Snack Cake (no eggs)

Being blessed with several containers of applesauce,

I went in search of an easy applesauce cake or bread recipe.

I'm all about easy and quick recipes.

I like to know there's something yummy

baking in the oven

while I'm surfing the web or working

on my ever-growing

 pile of laundry,

but I don't want to spend a lot of time

on a recipe with tons of ingredients

that I probably

don't have anyway.

...

Yesterday the girls and my hubby went sledding (again!)

and so I decided to use

up some of

the applesauce I'd been blessed with.

I thought it'd be nice to

come home to a warm house

smelling like sugar and cinnamon. 

I found an easy  recipe here

and  tweaked it

according to my preferences.

The result was wonderful!

(That's right - no eggs!)

...

Quick. Simple. Easy.

Here's my tweaked version.  Make it soon!

Glazed Applesauce Pecan Snack Cake

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1 teaspoon baking soda

1 cup unsweetened applesauce

pecan pieces, optional

.

Preheat oven to 350º.   Grease and flour a 9 inch square baking dish.  In a medium bowl, combine flour, cinnamon, and salt.  Set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Dissolve baking soda into applesauce and mix into creamed butter.  Add flour mixture. Mix until smooth.

Pour batter into prepared dish.  Sprinkle pecan pieces over cake batter.  Bake at 350º for 30 -40 minutes or until a toothpick inserted into center of cake comes out clean.

Glaze:

1 cup powdered sugar

1 T milk

2 T melted butter

.

Mix together and drizzle over slightly cooled cake.

.

CLICK  FOR PRINTABLE RECIPE

National Pie Day - January 23rd

In honor of National Pie Day...check out these easy,

yet delicious pie recipes.

...

 

Chocolate Fudge Pie

 Printable Recipe

.

Aunt Mary's Chess Pie

Printable Recipe

.

 

Southern Pecan Pie

Printable Recipe

Top Recipes of 2009

This past year I've tried to become more faithful to blogging. 

I just want to say Thanks to all who've posted a comment, sent an email, or just stopped by to look at my little spot on the web.   I hope you've enjoyed your time spent here.

Happy New Year!

...oOOo......oOOo......oOOo......oOOo......oOOo......oOOo...

.

Now I'd like to share the top recipes of 2009.

...

Coming in at #1 is...

.

Low Carb Deep Fried Cauliflower



...

Everyone's wanting to know how to cook venison...OR mention the word bacon in a post and get all kinds of results!

 

Grilled Bacon Wrapped Deer Tenderloin



...

Not far behind is

Beefy Rotel Cheese Dip



.

then...

Low Carb Peanut Butter Cookies



...

 

and finally some Southern Low Carb deliciousness...

Skillet Fried Cabbage with Bacon

 

Looks like Southern Style and Low Carb wins this past year!

...

Stay tuned for more great recipes coming up this week.  I'll be sharing a killer Pecan Pie Bar Recipe and how to make great  Buttermilk Biscuits!

Another Brownie Recipe

Honest, that's the title of this recipe.  I considered calling it Easy One Bowl Brownies, but decided to go with what I wrote down on the card.  This is another from my vintage recipe collection.

This recipe is very forgiving and I have made substitutions in the past with great results.

Another Brownie Recipe
 
1 stick butter, melted ( I have used 1/2 cup oil or 1/2 cup applesauce)
5 T cocoa ( I used 2 squares unsweetened baking chocolate)
2 eggs
3/4 c flour
1 cup sugar (I added 1/2 cup brown sugar)
1/2 cup pecan pieces, optional

Mix all together.  Pour into 7 x11 dish for thicker brownies. 

Bake at 350 for 20-25 minutes.

Southern Pecan Pie

I have a young daughter that is an aspiring chef. 

She is only 11 but loves Martha Stewart and is always ready to help out in the kitchen.  She loves to peel, chop, flip, scrape, mix... and lick the bowl.  Whether it be making cucumber salad or baking a pie, my youngest is always ready.

A few weekends ago, my oldest daughter was visiting friends so B (also for Bossy) decided she wanted to bake a pie with a homemade crust.  We had all the ingredients, so I loaded Martha on the laptop and took her to the kitchen with us.  The pecan crop has been abundant in our area this year so we decided the pie would be Southern Pecan Pie.  I discovered my glass pie dish was left at Mom's house at Thanksgiving, so we ran to the store and picked up some foil pie plates and some more sugar. 

Back home we got all of our ingredients out and I did the measuring while B started putting the crust ingredients into the food processor.  As the crust chilled, we put together our pie ingredients.

We couldn't wait until it cooled to cut it, so that's why it's falling apart in our first picture.  ( I think it even steamed up my camera lens.)  The Southern Pecan Pie was divine!  The filling was light and and the crust flakey.  Well done, my Valentine!



Southern Pecan Pie

3/4 cup light corn syrup
2/3 cup granulated sugar
1 cup pecan halves
3 large eggs, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (9-inch) unbaked pie crust

Preheat the oven to 400°F. Combine corn syrup, sugar, beaten eggs, melted butter, vanilla and salt in a large bowl; mix well. Stir in pecan halves. Pour into prepared pie crust and bake for 10 minutes. Lower oven temperature to 350°F and bake an additional 35 minutes, or until a knife comes out clean when inserted into the center of pie.  Cool on wire rack before slicing, if you can.

Pate Brisee (the French version of classic pie or tart pastry, courtesy of Martha Stewart)

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.

· 2 1/2 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon sugar
· 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
· 1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.