Tag Archives: apple dessert

Molasses Applesauce Cake

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Molasses Applesauce Cake

I can remember the first time I made a molasses cake. I was about 17. The recipe was in one of my Mom’s “women’s magazines”. I loved the earthy flavor that the molasses gave the cake.

I also remembered that the cake had applesauce in it. I canned a lot of applesauce last fall and have been looking for recipes using applesauce.

I found the original recipe last night and decided to make the cake. I did change a few ingredients around. The recipe I originally used had shortening in it. I swapped it out for butter. I also added more spices.

It is every bit as wonderful as before. Moist, not too sweet, with just a kiss of spices. So, if you have a jar of molasses and some applesauce, give this cake a try.

Molasses Applesauce Cake

2¼ c. flour

1 t. baking soda

1 t. cinnamon

1 t. salt

½ t. nutmeg

Pinch of cloves

4 oz. butter, softened, 1 stick

1 c. applesauce

1 c. molasses

1 egg

¾ c. raisins, plumped in warm water, then drained well, optional

Glaze:

1½ c. powdered sugar

2 T. lemon juice

Preheat oven to 350. Grease an 8-inch square baking dish. Set aside. In mixing bowl combine dry ingredients and stir to blend. Cut in butter to resemble coarse crumbs. Add remaining ingredients to flour mixture and stir until blended. Pour batter into prepared pan. Spread out evenly. Bake for 40-45 minutes, or until toothpick inserted into cake comes out clean. Cool cake then top with glaze. To make glaze, combine powdered sugar and lemon juice in small bowl, stirring until smooth. Pour over the cake.  Serves 8.

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Apple Cider Sorbet

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Apple Cider Sorbet

I’ve had my share of warm apple cider, but I never froze it before. This sorbet is such a nice dessert option. Light and naturally sweet, it is the perfect finish for any meal.

The cider is boiled down, to concentrate the sweetness. Then fresh apples are added and pureed. The mixture gets frozen, then pureed one more time- to really smooth out the texture. Cinnamon sticks impart their flavor when boiled in the cider. You could certainly used ground cinnamon, if you don’t have cinnamon sticks. Feel free to add other spices, too, like allspice, cloves or ginger.

Over the years, I have made all sorts of sorbets. I love the light, creamy texture. I am not sure why I never tried to make an apple sorbet before. I am so glad I finally did. This is a nice, lighter option for dessert. It is also a nice dairy-free option, for those who can’t have ice cream.

Apple Cider Sorbet

6 c. apple cider

2 (4-inch) cinnamon sticks

3 apples, peeled, cored and diced

In saucepan place cider and cinnamon sticks. Cook over medium high heat, uncovered, until cider has cooked down to 2 cups. Remove cinnamon sticks and discard them. Cool cider and combine in food processor with the apples. Puree until smooth. Transfer mixture to a container with a lid. Freeze until solid. Remove from freezer and allow to soften for a few minutes. Break into chunks and puree in processor, until smooth and creamy in texture. You can serve it right away, or return to freezer to enjoy later. Makes 1 quart of sorbet.

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Apple Pie Blintzes

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Apple Pie Blintzes

Since I posted the recipe for making your own apple pie filling recently, I thought I’d share a fun way to use it- other than in a pie. I made blintzes with the pie filling.

I used flour tortillas for the crepes. Don’t get me wrong, I love making real crepes. But, when you don’t have the time, the tortillas are a fun and tasty substitute.

I soaked the tortillas in milk. By soaking the tortillas in milk, they soften up, and can be used like a crepe. Soak them for at least 10 minutes, or up to 30 minutes. I placed the tortillas in a shallow baking pan and made sure to drizzle each one with milk as I added them to the pan.

For the filling, I used some of my homemade apple pie filling. If you have fresh apples, you can just peel and slice the apples, then cook them in a little water and sugar until softened. You can make them as sweet as you like. You made need less sugar if the apples are extra sweet. Add some cinnamon and nutmeg, too. If they are too watery- combine a little cornstarch with cold water and drizzle the mixture in until the apples thicken up. Don’t add too quickly or you might them too thick and gummy.

To assemble the blintzes, place a softened tortilla on your work surface and spoon a little apple filling in the middle. You can do this with hot filling, but cold or room temperature filling is easier to use. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/3 cup of filling for each one. Fold the sides in until they almost meet in the middle and them roll the tortilla up to cover the filling. Place seam side down until ready to fry them.

Heat butter in a skillet, and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm. These are fine just as they are, but feel free to add ice cream or whipped cream, too.

My guests really liked them and said they did not realize they were made from tortillas. I have made these before and use different fruit fillings. I’ve even made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch.

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Apple Pie “Blintzes”

Posted on date by author

Apple Pie Blintzes

Since I posted the recipe for making your own apple pie filling recently, I thought I’d share a fun way to use it- other than in a pie. I made blintzes with the pie filling.

I used flour tortillas for the crepes. Don’t get me wrong, I love making real crepes. But, when you don’t have the time, the tortillas are a fun and tasty substitute.

I soaked the tortillas in milk. By soaking the tortillas in milk, they soften up, and can be used like a crepe. Soak them for at least 10 minutes, or up to 30 minutes. I placed the tortillas in a shallow baking pan and made sure to drizzle each one with milk as I added them to the pan.

For the filling, I used some of my homemade apple pie filling. If you have fresh apples, you can just peel and slice the apples, then cook them in a little water and sugar until softened. You can make them as sweet as you like. You made need less sugar if the apples are extra sweet. Add some cinnamon and nutmeg, too. If they are too watery- combine a little cornstarch with cold water and drizzle the mixture in until the apples thicken up. Don’t add too quickly or you might them too thick and gummy.

To assemble the blintzes, place a softened tortilla on your work surface and spoon a little apple filling in the middle. You can do this with hot filling, but cold or room temperature filling is easier to use. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/4 cup of filling for each one. Fold the sides in until they almost meet in the middle and them roll the tortilla up to cover the filling. Place seam side down until ready to fry them.

Heat butter in a skillet, and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm. These are fine just as they are, but feel free to add ice cream or whipped cream, too.

My guests really liked them and said they did not realize they were made from tortillas. I have made these before and use different fruit fillings. I’ve even made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch.

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