[Sca-cooks] OOP ethnic silly question...and holiday greetings!

[Elaine Koogler]

Actually, I think that was me.  Selene did share her spice cake recipe...so
here 'tis...

Applesauce Cake

2 cups sugar
2 cups pecans, chopped
2 cups applesauce
3 1/2 cups flour
2 teaspoons cinnamon
1 cup butter
4 each eggs
4 cups raisins
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cloves

1.    Mix raisins and flour and set aside.

2.    Mix baking soda and applesauce and set aside.

3.    Mix rest of ingredients and add to flour mixture.  Add applesauce
mixture last.

4.    Bake at 325 or 350 for 1 hour 15 minutes.

Notes: I bake these Thanksgiving weekend.  I soak them in Takara Plum Wine,
wrapped in a dishtowel and stored in an airtight container.  About once a
week, open and resoak if needed.  Ready at Christmas.

I add other preserved fruits...reconstituted figs, candied cherries and
citron.  Black walnuts work well instead of pecans, if you wish.

This cake is a fond memory of my childhood.  My mother used to make this
instead of fruitcake...

Kiri


On Sun, Dec 21, 2008 at 10:37 AM, S CLEMENGER <sclemenger at msn.com> wrote:

> I've been wanting to ask the lot of you this one for a couple of weeks now,
> but I never seem to have the time, when I remember, OR remember when I'm
> actually on line!
>
> I'm wondering what y'all's perspective is on the true, canonical meat to be
> used in a Reuben.  A couple of weeks ago, I had the very, very great
> pleasure of eating this amazing reuben sandwich at Canter's in West
> Hollywood, and a friend and I got into this silly-friendly wrangle over
> which is better in a reuben--corned beef, or pastrami.  She insisted corned
> beef, so I had to have pastrami just to be contrary.  (My eyes still cross
> in utter pleasure, just remembering that sandwich, and the kosher dills that
> came with it.....)
>
> I am now, of course, suffering a terminal "Jewish deli" jones....and we
> don't have one in the entire state of Montana....although a friend who lives
> in Queens is enticing me to come visit, by telling me all about the great
> places to eat in NYC (which, of course, reminded me strongly of Master A!).
>
> I hope all of you are having a lovely holiday season, whether it's
> Hannukah, Kwanza, Solstice, or Christmas, or even Festivus, that you mark
> this time of year with.  I've been spending a lot of quiet time lately, just
> thinking, in utter astonishment, of all the changes and faces and amazing,
> thrilling things that this past year has brought into my life, and I hope
> the same for each and every one of you in the year to come!
>
> (Oh, and Selene...feel free to stop being a spoon tease with applesauce
> cake descriptions, and no recipe!)
>
> Blessed Be....
> Maire (from deep within the snowy, cold reaches of Artemisia)
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