Sunday, September 15, 2019

Blueberry Applesauce Loaf


Blueberry Applesauce Loaf (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 270).

I wanted to make something with the applesauce that I just made so I decided to try the Blueberry Applesauce Loaf since I had some blueberries in the freezer. I have to say that this was far from my favorite. I believe that it is the whole wheat flour that I did not like. The cake is very dense and bakes beautifully. The blueberry flavor is very nice and intense but the flavor of the cake was lacking. I plan to make the Applesauce Loaf (a very similar recipe but without the blueberries) next and I'm going to use all-purpose flour and omit the wheat flour and see how it turns out. Tune in later for that!

1 1/2 cups pecan pieces, toasted
2 cups fresh blueberries
2 cups sifted all-purpose flour
1 cup sifted all-purpose wheat flour
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp mace
2 eggs
1/4 cup vegetable oil
1 cup plus 2 TBS sugar
1 cup unsweetened applesauce
2 tsp. lemon juice

Preheat the oven to 350. Butter (or spray) 2 loaf pans that have a 4 or 5 cup capacity.

Wash the berries and let them drain.


Finely grind 3/4 of the pecans (reserving the other 3/4 cup) and dust the buttered pans with them.

Remove 1 tablespoon of the flour. Sift the remaining flour, the whole wheat flour, baking powder, baking soda, salt and mace and set aside. 

Beat the eggs slightly. 

Mix in the oil. 


Add one cup of the sugar, reserving 2 tablespoons. 

Add the applesauce

Add the lemon juice

On low speed, add the sifted ingredients

Remove the bowl from the mixer and stir in the nuts. 

Add the reserved tablespoon of flour to the berries and toss gently.

Fold the berries into the batter. 

Divide the batter between the two pans and smooth the tops. Sprinkle the tops with the reserved sugar and additional nuts if desired. 
Bake for 40-50 minutes or until a tester comes out clean. 

Monday, September 9, 2019

Chunky Applesauce


Chunky Applesauce
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 388.

It is apple time again and our tree is loaded although, judging from some of the apples, I need to treat it as most of the apples are blemished inside. There are plenty good ones for our needs. In addition to making a cake or crisp, I decided to try applesauce. I never knew it was so easy!

Maida Heatter recommends Granny Smith apples. I am not sure what ours are any tart apple should work fine.



3 lbs. (about 9 medium) firm and tart apples
2 cups apple juice, apple-raspberry juice or water
Optional: 1/3 cup honey, maple syrup or sugar


The most time-consuming part of preparing this is peeling and cutting the apples. 3 pounds is about 9 or 10 apples. Since I was having to pick around the bad areas of mine, it took a while to get them ready.


After peeling and slicing the apples, put them in a large saucepan and add the apple juice or water. I used apple juice.


Bring it to a boil and reduce the heat. Cover the pot and let it simmer for 10 minutes.


Mash the apples with a potato masher or similar tool.


This bit is optional but if you adding honey, syrup or sugar, mix it in. Allow the mixture to sit. It will thicken up as it cools.

The applesauce can be frozen.