August 7, 2012


Most of the apples that you use for cooking will work for canning and freezing.  The best types of apples for canning and freezing are Golden Delicious, Rome Beauty and Jonathan.  Stay away from soft varieties like Red Delicious and those with bruises. 


8 Pounds Apples

2 Cups Water

1/4 Cup Strained Fresh Lemon Juice

1 1/4 Cups Sugar

Wash, core and quarter your apples.  In a large heavy pot combine the apples, water and lemon juice.  Bring to a boil and then reduce the heat.  Simmer, with the lid on, for 30 minutes until the apples are very tender.  Make sure to stir often.  Press the apples through a food mill or sieve.  Return the pulp to the pot and throw away the skins.  Stir in the sugar.  Add a bit more water if you need to for your desired consistency and bring to a boil.  Spoon the hot applesauce into hot, sterilized pint canning jars.  Make sure to leave 1/2 inch headspace.  Wipe the jar rims and adjust the lids.  Process in a boiling water canner for 15 minutes.  Remove the jars from the hot water and cool on wire racks.  Makes 6 pints.

Busy Day Cake

August 3, 2012

Busy Day Cake

Everyone needs to have my Busy Day Cake recipe at their fingertips.  It’s great to have in a pinch.  Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce.  Any of these toppings will make this cake a special-day treat. 



1 1/3Cups Unbleached Flour

2/3 Cup Sugar

2 Teaspoons Baking Powder

2/3 Cup Milk

1/2 Cup Softened Butter

2 Eggs

2 Teaspoons Vanilla


Preheat your oven to 350° F.  Grease and flour an 8×1 1/2 inch round cake pan and set aside.  In a large size bowl, combine the flour, sugar and baking powder.  Add the milk, butter, eggs and vanilla.  Beat on a low speed with an electric mixer until combined.  Beat for another minute on medium speed, but don’t over beat.  Place in the oven and bake for 30 minutes until done.  When you insert a wooden toothpick near the center is should come out clean.  When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes.   Loosen the sides of the cake and invert onto a cake plate.  Cool for 20 to 30 minutes.  Serve warm with berries & whipped cream, ice cream or honey or caramel sauce.  Serves 8

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