The cooler weather and start of the football season remind me of my childhood home in upstate New York. Growing up in Syracuse, I was surrounded by apple orchards and enjoyed eating 10 cent local apples from a vending machine in my high school cafeteria.
I still enjoy picking apples at the 100 year-old Beak & Skiff orchard when I visit relatives in central New York...
I still enjoy picking apples at the 100 year-old Beak & Skiff orchard when I visit relatives in central New York...
While playing high school soccer with one of the Skiff daughters, our team ate from bags of local apples she provided during bus trips to away games. Apples and fall sports always bring back wonderful childhood memories.
To find local pick-your-own Maryland orchards, visit MarylandsBest.net hosted by the Maryland Department of Agriculture. With your favorite crisp apples on hand, try this dessert recipe that I've modified slightly from one my sister-in-law gave me last winter. As with most cakes, it is high in sugar and yet this one is low in saturated fat because it uses vegetable oil instead of a solid fat such as butter or shortening.
Be Well,
Mary
To find local pick-your-own Maryland orchards, visit MarylandsBest.net hosted by the Maryland Department of Agriculture. With your favorite crisp apples on hand, try this dessert recipe that I've modified slightly from one my sister-in-law gave me last winter. As with most cakes, it is high in sugar and yet this one is low in saturated fat because it uses vegetable oil instead of a solid fat such as butter or shortening.
Be Well,
Mary
Easy Apple Cake served on Syracuse restaurant china Easy Apple Cake
1 cup sugar
2 cups unbleached white flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
3/4 cup canola oil
3/4 cup unsweetened applesauce
2 eggs
3 cups peeled, cored, and diced apples (I prefer Fuji apples)
1 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl and wet ingredients in a medium bowl. Mix everything together with a spoon. Bake in an ungreased 9 x 13 inch pan for about 45 minutes or until a pick inserted in the center comes out clean. Cool slightly and serve. Refrigerate leftovers.
Source: Regina Clinton
Nutrition Information per serving:
Serving size: 2” x 3” Yield: 18 servings
Calories: 261
Calories from Fat: 197
Total Fat: 12 grams (18% Daily Value*)
Saturated Fat: 1 gram (5% Daily Value)
Sodium: 8 mg (0% Daily Value)
Sugar: 18 grams**
*NOTE: 5% Daily Value or less is considered LOW; 20% Daily Value or more is HIGH
**One serving of this cake has 4.5 teaspoons of sugar (4 grams of sugar = 1 teaspoon)
P.S. Please ignore the text box below; your comments are always welcome here.
1 cup sugar
2 cups unbleached white flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
3/4 cup canola oil
3/4 cup unsweetened applesauce
2 eggs
3 cups peeled, cored, and diced apples (I prefer Fuji apples)
1 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl and wet ingredients in a medium bowl. Mix everything together with a spoon. Bake in an ungreased 9 x 13 inch pan for about 45 minutes or until a pick inserted in the center comes out clean. Cool slightly and serve. Refrigerate leftovers.
Source: Regina Clinton
Nutrition Information per serving:
Serving size: 2” x 3” Yield: 18 servings
Calories: 261
Calories from Fat: 197
Total Fat: 12 grams (18% Daily Value*)
Saturated Fat: 1 gram (5% Daily Value)
Sodium: 8 mg (0% Daily Value)
Sugar: 18 grams**
*NOTE: 5% Daily Value or less is considered LOW; 20% Daily Value or more is HIGH
**One serving of this cake has 4.5 teaspoons of sugar (4 grams of sugar = 1 teaspoon)
P.S. Please ignore the text box below; your comments are always welcome here.
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