This is a requested repeat from the a friend at the
Kenai Veterinary Clinic.
Cream in a mixer bowl:
1/2 cup butter at room temp
1 cup sugar – I use brown sugar or half brown and half white
In another bowl:
2 cups flour
1 tsp each, salt, soda and baking powder
1 1/2 tsp cinnamon
1/2 tsp each, allspice, nutmeg
1/4 tsp cloves
Stir with fork and mix into the cream mixture,
1 cup applesauce. preferable unsweetened.
Mix well and fold in 1 cup of chopped walnuts if desired. Raisins. or Craisin, good also.
Pour into a foil lined, oiled 9 x 13 cake pan.
Bake at 350% from 35 to 45 minutes. Test to see if done.
Frost with powdered sugar frosting or sprinkle sugar and cinnamon over top.
Be fancy and serve with a big dip of vanilla ice cream, just the way my Dad loved eating it.
Thanks for the request!
HOT WING POTATOES
In a 13 X 9 foil baking pan or a dish, foil lined, place in 350% oven to melt:
1/2 cup butter
1/3 cup hot water
1 envelope onion soup mix
2 to 4 Tbsp cayenne pepper
4 shakes of Tabasco sauce
Slice potatoes in THICK slices, about three of four sliced per potatoes and enough to fill pan one layer.
Cover the pan with foil and bake 350% and the recipe says “cook’em ‘till done.” About
1 hour. Take off foil and test. Leave foil off if liquid has not evaporated, Alaskan potatoes
have lots of moisture in them. So good at picnics. Better make two pans for the guys.
THREE BEAN SALAD
Tons and tons of this have been made in my kitchen and when I owned restaurants.
1 can cut yellow wax bean – drained
1 can cut green beans -not French cut – drained
1 can red kidney beans
Drain all in colander and add
1/2 cup each, onion, celery
1/2 cup of combination green, red and yellow bell pepper
1/2 cup apple cider vinegar
1/4 cup warn chicken broth
2 tblsp sugar
1 tsp each celery seed and minced garlic
1/2 tsp black pepper
Stir until sugar is dissolved, pour over vegetables. Let stand from 2 to 24 hours.
I usually make this in the morning for the evening meal.
Variations and additions – of course!
1 pkg dry chili soup mix or dry taco mix, dissolved in the liquid, adding 1/4 cup warm water. Add 1 can chopped green chilies.
I triple this usually as it keeps for a month in the refrigerator. Store in glass jar.