September is apple season and that means making as much applesauce and as many apple cakes and frozen pie stuffers as possible before the crop goes to waste. Of course, the cow next door (Larry) doesn't mind the windfalls a bit!
Last year my sister Darlene and I were making pie filling to freeze and working by oil lamp light, as the power had gone out! Fortunately it came back on just in time to freeze the pie fillings we'd assembled. The process is easy. Just line a pie pan with foil, fill with the chopped apples, spices and whatever thickener your recipe calls for. Then wrap tightly, put in an air tight bag and freeze. Just pop into a pastry shell and bake whenever you are hungry for a homemade pie!
Fresh Apple Cake (aka Apple Pudding Cake)
This was one of our Aunt Roberta's favorites.
Blend together 1/2 c. butter or vegetable oil
1-1/2 c. sugar (half white and half brown)
2 eggs (or egg substitute)
Stir in 4 c. shopped apples (1/4 inch bits)
1 c. coarsely chopped walnuts
1 c. raisins
2 t. vanilla
1/2 t. salt
2 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
Thoroughly blend 2 t. soda with:
1-1/2 c. all purpose flour
1 c. whole wheat flour
Stir into the apple mixture. The apples provide all the moisture needed.
Spread in 9x13 prepared pan. Bake at 350 for 25 minutes or until the cake tests done.
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