The kids are all gone!🙁
What do you do with all that special “grandkid” friendly food after they leave?
My refrigerator and pantry are always packed with things like applesauce, some good yogurt, some organic meat of some sort, lots of fruit, string cheese of course and lots of other things that I may not be eating if it is left over. As always, I buy way too much. But who wants to run out of food or goodies when the kids are visiting. I usually love the non-so-good-for-you-foods like Goldfish, popsicles, ice cream cups with about 6 kinds of sprinkles, and drink boxes (organic juice of course).
So recently my daughter was home for the weekend; and they had friends and kids at our house, so that meant stock up on some “stuff” for them to eat since they may not want to be eating the paella that we made one night.
On Monday, when the house was all empty except for the two of us, I decided to take on the bulging refrigerator. First, I threw all the fruit into my dehydrator, peeled and individually wrapped my bananas (they are like eating banana popsicles), threw some sweet stuff away. But, then there are the cartons of applesauce staring at me and I don’t even like applesauce.
After googling what to do with leftover apple sauce I came up with a glaze for pork chops (sounds too much like a Fall entree) and this applesauce cake recipe that came from a newspaper years ago; so I decided on this recipe for repurposing some of that sauce with the addition of some of my hoarded frozen raspberries that I bought last year.
Once some of my leftover organic chicken dinosaur nuggets became Sweet and Sour Dinos. I still have a few cartons of applesauce left so if you have any ideas, please leave them below in the “comment” section (under the three small pictures at the end of blog).
BLAST FROM THE PAST: Double Quick Dinner Rolls is my all-time best roll recipe and is from a friend, Judy from Louisville and I still remember eating them for the first time at her house.
Cream the butter and sugars until creamy.
Add the eggs and beat until well blended. Put the eggs in one at a time and beat after each addition. (I got in a hurry and put them both in at once.) Add half of the flour mixture and beat.
Add in the applesauce and then the remainder of the flour mixture.
Fold in the raspberries.
Spray a 9 x 13″ baking pan with oil and spoon in your batter, smooth to even out. Bake at 350° for about 30 minutes or until tooth pick insert in center comes out clean.
While cake is cooling a little, mix up the frosting/glaze.
Brown the butter slowly in a small skillet until it starts to smell nutty and turns a dark golden brown. Be careful not to burn it.
Add the brown butter to the powdered sugar with the cinnamon and mix to spreading consistency. You may need to add a tiny bit of water to thin out.
- 1/2 cup soft butter
- 1 cup light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 cups flour
- 1/4 tsp salt
- 3 tsp baking powder
- 1 cup applesauce
- 1 tsp vanilla extract
- 1/2 tsp. cinnamon (or ginger)
- 2 c. raspberry, fresh or frozen
- 4 Tbsp butter
- 1/2 tsp cinnamon
- 2 cups confect. sugar
- 1-2 Tbsp. water for thinning
- Beat the butter with brown and white sugars until light and fluffy.
- Add the eggs one at a time and beat til smooth.
- Mix together flour, salt and baking powder Add the flour mixture to the egg/sugar mixture alternately with the applesauce in two additions. Beat well between each addition.
- Add vanilla and spices and beat one more minute.
- Have ready a greased 10x15 pan (sorry I was wrong about the 9x9). Pour in batter and bake at 375 for 30 minutes. Cool in pan and then ice.
- To make icing, place butter in heavy pan and melt until light brown. Remove, add sugar and cinnamon and stir, adding hot water a bit at a time until mixture is of a spreading consistency. Ice the cake and cut into about 36 squares.