In this issue:

Monday's Recipe: *Pint Sized Applesauce Cake*
Requests & Replies from Subscribers:   Mini Corn Dogs

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* Exported from MasterCook *

Pint Sized Applesauce Cake

Recipe By : Real Food for Real People
Serving Size : 40    Preparation Time :0:00
Categories : Cake In A Jar                 Cakes/Pies
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Vegetable Shortening
2 2/3 cups Sugar
4 Eggs
2 cups Applesauce
2/3 cup Water
3 1/3 cups White Flour
1/2 teaspoon Baking Powder
2 teaspoons Baking Soda
1 1/2 teaspoons Salt
1 teaspoon Cinnamon
2 teaspoons Cloves
2/3 cup Nuts -- (optional) chopped

You'll need 9 or 10 wide-mouth pint-size canning jars, metal rings and lids.
Don't use any other jars. Sterilize jars, lids and rings according to
manufacturer's directions. Grease inside, but not the rim of jars. Cream
together the shortening and sugar. Beat in the eggs, one at a time, until the
mixture is light and fluffy. Add the applesauce and water; set aside. Stir
together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend
the dry ingredients into the applesauce mixture. Fold in the nuts. Pour one cup
of batter into prepared jars. Do not use more than one cup or batter will
overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place
in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a
saucepan of water to a boil and carefully add jar lids. Remove pan from heat and
keep lids hot until ready to use. When the cakes have finished baking, remove
jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal
correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they
cool. Cakes will slide right out when ready to serve. Unsealed jars should be
stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored
with other canned food or placed in a freezer. A properly sealed quick bread will
stay fresh for one year. The cake is safe to eat as long as the jar remains
vacuum-sealed and free from mold. If you are concerned about the safety of
storing your cakes, an alternative is to store them in the freezer.

Each jar contains 4 servings.

Source: "Pint Sized Cakes"
Copyright: "(c)1999-2003, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories; 5g Fat (31.3% calories from
fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 157mg
Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

NOTES : *Please do not attempt to bake pint sized cakes in jars larger than the
size recommended in this recipe. They do not cook completely in the center.

**This recipe is intended for personal use only and is not to be used for
commercial purposes. Many major jar manufacturing companies only guarantee their
jars for freezing & water-bath, steamer or pressure canning processes, and do not
warranty them for baking purposes.

Disclaimer: As with all home processed foods, this recipe is prepared at your
own risk, and Real Food for Real People makes no guarantee as to the safety of
the finished product, due to the differing and uncontrolled conditions in each
household kitchen. Please follow all standard food processing safety guidelines.
  

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Kaylin,

My favorite aunt used to make a macaroni salad that had little tiny shrimp in it
and frozen peas. I looked forward to it every summer, but now she is gone. Do
you have a recipe for a salad like this?

Renee
 

  
Hello all!

I ate grilled pineapple for the first time at a restaurant this weekend and now I
want to make some for my boyfriend at home. Any idea what to do? Thanks for any
help you can give me.

Summer
 

I need pudding recipes. Thank you.

LeaAnne
   

~ Subscriber Responses ~
 

 
For Liz in MO who wants to know about herbs. They are the easiest things in the
world to grow. I have pots (any size will do) filled with potting mix, on the
deck outside my kitchen door. You just buy the small plants, put them in the
pots, and water. Most herbs want a lot of sun. Mine get afternoon sun, and do
need to be watered a lot to keep from drying out. They don’t even need a lot of
fertilizing, but a little can’t hurt.

To harvest, they are different. Basil, just snip off the top of a stem, leaving
at least a few leaves below where you pinch. For oregano, parsley, thyme, just
pick off a whole stem at the bottom. Rosemary is very forgiving, and you just
take what you need. In GA, rosemary is a perennial, and my oregano and thyme
come back the next year most of the time. I even have a rosemary plant in the
ground.

Use fresh as much as you can, but if you have too much, dry them yourself in a
dehydrator, or freeze to use later. Basil will turn black if not dried, but does
lose much of its flavor. Any more questions, just email me.

Nancy Berlo                        nancyberlo@bellsouth.net


Liz in MO wanted information on herbs. A good place to start might be:
http://en.wikipedia.org/wiki/Herb

Once she has decided on the herbs she wishes to grow, then she has to decide
whether she is able to grow them indoors, year-round or seasonally outdoors.

The seed packets usually have details for planting herbs.

Using herbs fresh is generally the preferred method for best flavor. If you wish
to dry them for later use, I once saw a man do this by putting the
leaves/branches into brown paper bags/sacks and hanging them in a sunny window.

I hope this helps.

Old Jack                     jpoulter@islandnet.com
  

This is for Wanda who is looking for a sweet potato nail. I have used aluminum
nails for forty years for large baking potatoes, to insure that the inside gets
cooked before the outside gets burned. I bought them in a house wares section of a
K-mart type store. I am sure that the same nails can be used for baking sweet
potatoes.

Pam                  CrazyPam1@aol.com
 

Wanda asked what they are. Here is a description of their use from a web site:

"October 18th, 2004, 11:41 AM
I went to Home Depot and got two long aluminum roof-gutter nails. Wrap the potato
in tin foil, stick the nails through it length-wise and it'll take about 40
minutes to cook the potato at 350 or so."

The nails should scrubbed clean, or run through the dishwasher before using.
Aluminum nails work because they conduct heat well. If you can't find any, long
steel nails would work too.

When baking sweet potatoes, yams or regular potatoes it is wise to pierce their
skin so they don't explode in the oven and make an awful mess. But you probably
knew that...

Old Jack               jpoulter@islandnet.com
 

Cupcakes for Nicole:

Watch for sales on cake mix and/or coupons. You can frequently get Betty Crocker
or Duncan Hines cake mixes for 99 Cents or sometimes even 79 cents.
Buy several when they are on sale, date the boxes so you use the older ones
first.

Whatever Cupcakes

1 box cake mix
eggs & oil called for in directions
Add any of the following:
 
To spice cake mix add 1 tsp vanilla and 1 tsp cinnamon, 1/2 to 1 cup chopped nuts
and 1/2 to 1 cup raisins or other dried fruit (chewy kind not the fruit that is
brittle (soak it in a little warm water first))
To chocolate cake mix add 1 cup white chips or chocolate chips and 1 tsp vanilla
To white or yellow cake add 1 cup butterscotch or chocolate chips and 1 tsp
vanilla
To white, yellow or chocolate cake mix add 1 cup M&M's or similar candy
To white or yellow cake mix add 1 tsp coconut flavoring (Or vanilla) and 1 cup
coconut
To prepared chocolate cake mix drop a teaspoon of cherry pie filling (be sure to
include1 cherry) in each cupcake) into each cupcake Mix and bake according to
directions for cupcakes

Vegetable Cupcakes

2 cups Potatoes -- scrubbed, shredded, un-peeled
1 cup Zucchini -- shredded
1 cup Carrots – shredded
1 pkg Yellow Cake Mix
2 Eggs

Mix all ingredients together in a medium sized bowl. Use solid shortening and
apply thin coat to cupcake pans. Bake in a 350 degree F oven 15 - 25 minutes or
until batter is completely done. You may need to run a butter knife between the
cupcakes and the sides of the pan when removing cupcakes from pan. Just place a
dinner plate on top of the pan and invert until cupcakes falls onto the plate.
This is a very moist cake and will not require frosting. This is a great way to
sneak vegetables into your family's diet! You will never know there are
vegetables in the cake- they just give the cake moisture and a great amount of
nutrition!

Fresh Apple Cupcakes

2 cups apples, diced, unpeeled
½ cup sugar
white or yellow cake mix
oil called for in directions
1 tsp vanilla
1 tsp cinnamon
1 cup nuts, chopped (preferably pecans)
eggs called for in directions

Mix apples, sugar and ¼ oil called for in directions. Let stand 10 minutes.
Sift cake mix with cinnamon. Mix cake mix with remaining oil and eggs. Stir in
apples and nuts. Bake in well sprayed cupcake pans or use cupcake papers. Check
with a toothpick after minimum time called for in cupcake directions on cake mix
box.

Mary in Azusa                    D_bnight@yahoo.com
 

Nicole,

Here are a few recipes I have collected over the years:

MINI CORN DOGS

Put a 1/2" slice of hot dog into each well of the pan. Make up a small batch of
corn muffin batter (from a mix or from scratch) and pour the batter over the hot
dog slice, filling well about 3/4 full. Bake according to corn muffin mix package
directions, checking for doneness of the muffin.

BROWNIE-WRAPPED CARAMELS

Brownie mix, made according to package directions. Fill each well of the pan.
Then place one unwrapped caramel in the middle, and bake according to the
directions on the brownie mix box.

ORANGE JUICE MUFFINS

2 cups buttermilk baking mix
4 tablespoons sugar, divided
1 egg
1 tsp grated orange peel
1/3 cup orange juice
1 tsp ground cinnamon

Preheat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. Mix
baking mix, 2 tablespoons sugar egg, orange peel and orange juice. Beat
vigorously for 30 seconds. Fill muffin cups about 2/3 full. Mix 2 tablespoons
sugar and the cinnamon; sprinkle each muffin with about 1/2 tsp of sugar mixture.
Bake 15 minutes. Serve with butter and honey.

APPLE BUTTER MUFFINS

1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1 egg, lightly beaten
3/4 cup milk
1/4 cup vegetable oil
1/2 cup thick apple butter
Topping:
1/2 cup crushed pecans or walnuts
3 tablespoons sugar

In a medium bowl, combine the first eight ingredients. Combine egg, milk and oil;
stir into dry ingredients just until moistened. Fill greased or paper-lined
muffin cups with a round tablespoon
of batter. Top each with a rounded teaspoon of apple butter and remaining batter.
Combine topping ingredients; sprinkle over muffins. Bake at 400 F. for 15-18
minutes. Cool in pan 10 minutes before removing to wire rack.

Wrightsrblessed@aol.com
 

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(C)1994-2008, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.