I got this recipe the other day...

One of the gals from New Brunswick that is on a financial blog that I take part in put up this recipe the other day & I am sure some of this sugar can be eliminated! I am going to try it with half the amount. After all, both the applesauce and raisins add sweetness. I plan to throw in a cup of chopped nuts as well. I know...I never just MAKE a recipe. LOL

Applesauce Raisin Cake

3 1/2 cups flour
1 1/2 cup brown sugar
2 tsp cinnamon
2 tsp baking soda
1 1/2 cups unsweetened applesauce
1 cup milk
2/3 cup melted butter
2 tsp lemon juice
1 cup raisins

In a 13X9 ungreased cake pan stir together flour, brown sugar, cinnamon, and baking soda. Add raisins. Add applesauce, milk, melted butter and lemon juice all at once. Stir with fork until well combined and spread evenly in pan. Bake in 350 degree oven 45-50 minutes or until cake tests done. Cool.

Christine's comments: This is the cake that we have been having the last two days and it is really nice as is. There's no eggs in it which is nice.I got the recipe from a milk calender a fair while back and make it a fair bit. There is supposed to be salt in it but I don't bother as there is the baking soda. One large jar of applesauce will make 2 of these for those that want to buy the sauce. Quick and super easy!

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I think it's time to make a nice pot of Irish Coddle too. Winter is obviously hitting my taste buds when I feel like having either this or Colcannon.

Here's what's in it:

The classic Irish coddle recipe is basically a ham, sausage, potato, and onion stove-top casserole. It makes an easy and hearty meal.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients:

1-1/2 pounds pork sausage, cut into 1-inch pieces
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly ground black pepper to taste

Preparation:

Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid.

Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley.

Add enough of the stock to not quite cover the contents.

Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process.

Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout.

Yield: 8 servings

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This has nothing to do with cooking except that it sure is expensive these days doing the holiday Christmas shopping!!! Ouchie!