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Crock Pot Applesauce

Honey Crisp Apples make delicious applesauce.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

We were in central Indiana last week, passed an orchard by New Castle, Indiana and could not resist the big sign of Honey Crisp Apples.  So we bought a few, they were so large and nice.  After a apple crumb pie, apple salad, applesauce, apples with cabbage, fried apples, snacking on apples, we needed more apples.  This time we got seconds, said to be used for cooking, well, they were as good as the prime apples for eating. 

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

Applesauce, just right for snack time or on top of toast.

Applesauce is a favorite fruit to have on hand for desserts, eating on bread or to use in baking.  This time I decided to get out the crock pot.  That really makes it easy and a time saver to do other things while the apples are cooking. 

Crock Pot Honey Crisp Applesauce

Crock Pot Honey Crisp Applesauce

I did plain applesauce: cooked  apples and put  the sauce  into clean jars to be kept in the refrigerator.  I did actually preserve some by using water bath canning..  I anticipated a much larger batch of applesauce.  A lot of water boiling, for cleaning jars and for water bath kettle for 3 pints of applesauce.  Oh well,  it was a good practice  as I do not do canning often.

Plain Crock Pot Honey Crisp Applesauce

Crock Pot Applesauce

Julia Ann
Cooking apples in a crock pot is easy and a quick way to make applesauce, plain or cinnamon.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 4 pints

Ingredients
  

  • 15 large apples
  • 2 tablespoons lemon juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon cinnamon.

Instructions
 

  • Put 2 tablespoon lemon juice into large bowl.
  • Peel, core and cut apples into 1 1/2 inch chunks or 8ths put into the large bowl.
  • Stir frequently to get the lemon juice on the apples to prevent browning.
  • Put into the crock pot.
  • Add the water, sugar and cinnamon.
  • Cook in the crock pot for 2 hours on high.
  • Mash with a potato masher to desired consistency.
  • Put into clean pint jars and cover with lids,
  • Store in refrigerator to use.
  • Or store cans on the shelf after water bath canning.

Notes

This is not my original recipe. The internet and cookbooks are similar; it varies by quantity of ingredients, much is to your tastes. For plain applesauce, omit the cinnamon. Run through the food processor or blender if a smoother applesauce is desired.
Tried this recipe?Let us know how it was!
Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

For recipes using applesauce, check out this sites:

Simply Recipes.com – Applesauce Spice Cake

foodnetwork.com – Roasted Pork Loin with Cider and Chunky Applesauce

Popsugar.com – Recipes Using Applesauce

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice bring you great recipes for your cooking experience.   ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Pumpkin Roll

Pumpkins and more pumpkins:  Holiday Treat

Pumpkin Roll

Pumpkin Roll ready for Halloween

Pumpkins for Halloween continue into pumpkin pies, breads, cakes, cookies and muffins for Thanksgiving and Christmas.  You don’t think of a pumpkin dessert for New Year’s Eve.

Nienaber'sFarm Market

At Nienaber’s Farm Market

The Pumpkin Roll recipe is a favorite of many community cookbooks or in the Sunday newspaper recipes.  I have used it for several years as it was given to me by a friend.   I finally read the label on Libby’s® Pumpkin l and there it was.  So I  give Libby’s credit for this easy and attractive dessert.  Of course over time, cooks have tweaked it to their taste of hand-me-down recipes.

Baked Pumpkin Roll Cake

Baked Pumpkin Roll Cake, a sponge cake texture

HOW-TO DO A PUMPKIN ROLL

The cake of the pumpkin roll is a sponge cake; it has a light, springy texture, like a sponge. The batter is baked into a thin layer in a jelly roll pan. Many sponge cakes use eggs as the leavening agent, this recipe has 3 eggs plus  baking powder and  baking soda.  Having ingredients at room temperature is important habit for baking.  If using separated eggs as in some sponge cakes, the egg whites whip to more volume at room temperature. 

It is important to  have the 15 1/2 x 10 1/2 x 1-inch baking pan greased and lined with parchment paper also greased and floured before using.  This enables the thin flat cake to come out of the pan for easy rolling. I use a damp cloth to turn the cake onto, roll up and cool in the refrigerator for one hour. Don’t get the cloth too damp as it will tear up the cake. Some recipes advise using flour or powdered sugar to  turn the cake on and let it cool at room temperature.  When removing the sponge cake from the oven, place the pan on a wire rack for 1 minute to cool and slightly pull away from the sides of the pan; run a knife around the edge.  Turn the cake onto the prepared cloth, peel the parchment paper off.

The short end of the  cake is rolled up in the cloth to set the shape as well as to let it cool.  I cool in the pumpkin roll in the refrigerator 1 hour, then  remove and unroll the cake to be filled. Spread the filling within 1/2 inch of the edges.  It will fill to the edge  as the cake is rolled up.  Carefully roll up the cake and filling, pulling the cloth from the cake.  Place the pumpkin roll  on a serving platter, seam side down.  Powder sugar can be sprinkled on top just before serving.  The sugar will dissolve into the cake if sprinkled too soon before serving.

I do not make 2 pumpkin rolls as a rule.  Since we had a Halloween Party to attend, I doubled the recipe and made the 2 rolls, putting them in a 9 x 13 cake pan for carrying.  They were a hit in the dessert line, just add a bit of whipped cream. One roll will make 10, 1/2 inch slices. 

2 Pumpkin Rolls Ready for the Halloween Party

2 Pumpkin Rolls Ready for the Halloween Party

Pumpkin Roll

Julia Ann
A popular autumn dessert of moist Pumpkin Cake Roll filled with cream cheese and powder sugar filling.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • CAKE
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon lemon juice
  • FILLING
  • 6 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1 cup sifted powdered sugar

Instructions
 

  • Jelly roll pan 10 x 15, greased, lined with parchment paper, greased and floured.
  • Preheat over to 375 F.
  • Sift together all the dry ingredients, set aside.
  • In large mixer bowl, combine eggs, sugar, pumpkin and lemon juice.
  • Beat on high speed for 5 minutes.
  • Gradually add dry ingredients into the egg/sugar mixture beating until smooth.
  • Pour into the prepared pan.
  • Bake 15 minutes at 375 F.
  • After baking flip cake on damp cloth, roll up from short end, cool in refrigerator 1 hour.
  • Combine cream cheese, vanilla, butter and powdered sugar.
  • Mix until blended and smooth.
  • Assemble Pumpkin Roll:
  • Unroll the cake on the cloth.
  • Spread filling on the cake leaving 1/2 inch from the edges.
  • Reroll the cake, peeling away the cloth.
  • Lift roll on serving plate with the seam side down.
  • Sprinkle with powdered sugar just before serving sliced cake.

Notes

This recipe can be doubled to make 2 pumpkin rolls. 2 1/2 cups batter will be needed to fill the 2 jelly-roll pans and 1 3/4 cups of filling for each roll.--------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience. ©2007-2018Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
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Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Enjoy these pumpkin desserts.

Pumpkin Bread – cookbookinabox

Pumpkin Bread

cookbookinabox – Pumpkin Bread                                                                                                             

Simply Recipes – Old Fashioned Pumpkin Pie

Sally’s Baking Additions – Whole Wheat Mini Pumpkin Muffins

 

 

 

 

 

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia  Ann cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabook.  All rights reserved.

Coconut Oil Pie Dough

Joining the trend:  Baking with Coconut Oil

For years nutritionists have limited the use of the coconut because of the fat.  Now it is a considered a good fat and not the culprit any more. Although this information as been  available since 2004 or earlier, I am finally coming around to use the coconut oil in cooking.  So I started it with a Coconut Oil Pie Dough. My pie dough often leaves much to be desired, so why not kick up the challenge.

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie

Since my cookbooks are too old to discuss use of coconut oil, the internet provided a variety of recipes and information related to the benefits and use.  I looked on the internet for information for recipes, use and how to substitute shortening and vegetable oils. Coconut Oil Online was informative and helpful, even how to measure the oil and listing the healing benefits.

Here is a simple “how-to”

Pure Coconut OIl

Pure Coconut OIl

coconut oil in flour_499

I first measured and chilled the coconut oil  in the refrigerator as it is liquid at 76 degrees.  Too long in the refrigerator, it would become hard solid and brittle.  This was cooled about 30 minutes, enough to cut into cubes.

I measured the flour into the food processor, then added the cold coconut oil and the cold butter.

Cold butter added to the flour and coconut oil.

Cold butter added to the flour and coconut oil.                                                                                                                                            

Putting coconut oil pastry in pie plate.

Putting coconut oil pastry in pie plate.

The rolling out of the dough was a bit tricky.  Rolling it on floured wax paper was best, though it did get sticky as it warmed. The wax paper also made it easier to handle placing on the pie plate and adding the top crust.

Making of a peach pie….

Fresh peaches were in season at this time, I had 4 medium size peaches, or about 3 cups more or less, added 2 tablespoons of minute tapioca, 3/4 cup sugar and 1/4 teaspoon nutmeg. Sliced one tablespoon butter on the top before covering with the top crust.  Baked at 400 F, 45-50 minutes.

Fresh Peaches for pie

Making a peach pie.                                                                                                    

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie                                                  

Coconut Oil Pie Dough

Julia Ann
A How-To to making Coconut Oil Pie Dough for a fresh peach pie.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • Pie Dough
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup cold pure coconut oil
  • 1/2 cup cold unsalted butter
  • 1/4 cup very cold water as needed
  • Peach Pie
  • 3 cups fresh peaches in 1/2 inch size.
  • 3/4 cup sugar
  • 2 tablespoons instant tapioca
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter

Instructions
 

  • Use a food processor.
  • Put the flour in the processor bowl.
  • Add cubes of cold coconut oil and cold cubes of butter.
  • Pulse off and on until dough is the size of peas.
  • Put dough into a large bowl, add water a tablespoon at a time,
  • While mixing dough until it can be gathered into a ball.
  • Divide the dough in 2 pieces, flatten and wrap each in wax paper or plastic wrap.
  • Refrigerate for 30 minutes.
  • Roll out the dough on wax paper, lightly floured two inches larger than the 9 inch pie plate.
  • Fit dough into the pie plate.
  • Fill with the fresh peach mixture.
  • Dot with butter.
  • Roll out the second round of dough and place on top of the peaches.
  • Trim edge off of excess pie dough, fold under to have 1 inch edge to crimp.
  • Cut steam vents in the top crust. Bake.
  • Cool before serving

Notes

Fruit pies often bubble out when baking. Put aluminum foil under the oven rack to catch any drippings. ...............................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery®,cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.
Tried this recipe?Let us know how it was!

 

The fresh peach pie with Coconut Oil Pie Dough.

Yes, this was an OOPS!

First servings of the peach pie with Coconut Oil PIe Dough

First servings of the peach pie with Coconut Oil Pie Dough

The rest of the pie was refrigerated. 

Peach pie with flaky Coconut Oil Pie Dough

Peach pie with flaky Coconut Oil Pie Dough                                                                         

It did become solid and nice slices were cut.  The servings were put in the microwave about 15 seconds to warm.

Over all tasty, not considered food porn.  Oh, well. There are successes and failures.

Hope you give the recipe a try and  best wishes.

 

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® 
bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Sweet Cherry Crisp

Bing cherries make a Sweet Cherry Crisp dessert

Cherry Crisp Dessert

Cherry Crisp Dessert

Remember the children’s song, “Can she bake a cherry pie, Billy Boy, Billy Boy?” Cherry Crisp takes the fuss out of making the pie dough for a quick and easy dessert.  Frozen or fresh bing cherries makes a sweeter pie than the summer pie cherries.

Cherries provide some Vitamin C which is lessen when cooked.  Try adding  fresh cherries in a recipe for salsa to be served on meats and poultry.  Instead of wine use cherry juice.  Dried cherries can be used in place or raisins or cranberries.

Sweet Cherry Crisp

Julia Ann
Sweet fresh or frozen bing cherries makes a Cherry Crisp to enjoy after dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon sea salt
  • 2 teaspoons grated lemon zest
  • 24 ounces of thawed pitted bing or sweet cherries
  • 1 tablespoon lemon juice
  • 3/4 cups old-fashioned rolled oats
  • 1/3 cup flour
  • 1/3 cup light brown sugar firmly packed
  • 3 tablespoons cold unsalted butter cut up

Instructions
 

  • Preheat oven to 400 F.
  • Use a 9-inch square baking dish or 9-inch deep pie plate.
  • In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, pepper, 1/4 teaspoon salt and lemon zest.
  • Add cherries and lemon juice, stir to just coat.
  • Pour into the baking dish.
  • In a medium bowl, mix together 1/4 teaspoon salt, oats, flour and brown sugar.
  • Using a pastry blender or two knives, cut the butter into the mixture until it resembles coarse crumbs.
  • Sprinkle the crumbs over the fruit.
  • Bake 25 minutes or until fruit is bubbling hot and the topping is browned and crisp.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Coconut Layer Cake with Fluffy Coconut Icing

 

Coconut Layer Cake with Fluffy Coconut Icing under goes some changes.

Coconut Cake made with Coconut Oil

Coconut Cake made with Coconut Oil

Sometimes I do not want to create, adapt or be inspired for recipes.  This was one of those times when I reviewed some of my own desserts.  So Coconut Layer Cake with Fluffy Coconut Icing was the treat of the week.  I am now  using more Coconut Oil  and less butter and  shortening.  Olive oil is still my ‘go-to’ oil for much of my cooking and baking.

Coconut Oil 360

I did adapt my own recipe, I did not have coconut extract, so I added 1/2 cup of shredded coconut.  The other change I made was in the jam  between layers.  In the original recipe that follows below, I used apricot preserves.  Since I did not have the preserves, I used strawberry jam between the layers.    The jam shows up in the serving of cake.

Strawberry Jam Between layers of Coconut Cake

Strawberry Jam between layers of Coconut Cake

The “Original” Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

This is a yummy cake for the coconut lovers out there.   Instead of vanilla extract, I have used coconut extract to get more of the coconut taste.  Another idea, which I have not tried, would be to use coconut milk instead of regular milk.  The recipe makes a small cake, best to  bake in the older 8″x 1″ cake pans.

My aunt loved to cook and bake saving recipes from booklets put out by companies.  Two booklets I have are of about the same vintage, 1922: The New Royal Cook Book by Royal Baking Powder Co. and “The Rumford Way of Cookery and Household Economy”.

Serve a luncheon of Ham Salad Spread and Vegetable Fusilli Salad and a sweet dessert of Coconut Layer Cake with Fluffy Coconut Icing.

 

A serving of Coconut Cake _580

Coconut Layer Cake with Fluffy Coconut Icing

Julia Ann
A light and moist yellow coconut layer cake with a hint of apricot preserves under the fluffy white boiled icing and toasted coconut.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • 2 cups flour
  • 1/8 teaspoon sea Salt
  • 3 teaspoon baking powder
  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1/2 teaspoon coconut extract
  • 2 eggs
  • 1 cup milk
  • 1 jar apricot preserves
  • COCONUT FILLING and ICING
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 2 egg whites at room temperature
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon cream of tartar
  • 1 cup sweet shredded coconut
  • 1/4 cup toasted coconut

Instructions
 

  • Preheat oven 350 F.
  • Grease and line 2 9-inch cake pans with parchment paper; grease the parchment paper.
  • Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
  • In a large mixing bowl, cream the butter and sugar until fluffy.
  • Add the coconut extract and beaten eggs; beat just to blend.
  • Add the dry ingredients alternating with the milk.
  • Mix well after each addition and until smooth.
  • Pour the batter into prepared cake pans.
  • Bake 12 to 15 minutes.
  • Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
  • (This is a small batter.)
  • Cool on a rack for 5 minutes before turning out of the pans.
  • _______________________________________________________________
  • COCONUT FILLING AND ICING
  • Put sugar and water in heavy saucepan; cook until it is 238 F or soft ball stage.
  • Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
  • When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
  • Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup.
  • Add the vanilla.
  • Continue beating until icing has cooked, about 5 minutes.
  • Spread the apricot preserves between the 2 layers before adding icing.
  • Put icing between layers, sides and top.
  • While icing is soft sprinkle with grated coconut and toasted coconut.

Notes

This was adapted from The New Royal Cook Book, Royal Baking Powder Co., New York, U.S.A., 1922, p 15...................... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!
Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.