Applesauce Cake



Years ago, we ate cold cereal every morning for breakfast. Over the last few years, I have slowly introduced more and more homemade breakfast foods. I knew that was healthier, cheaper, and more filling to eat homemade breakfast food, but my kids were not easily convinced. I had not realized how attached my children were to cold cereal and it has taken several years to completely make the transition.

We started with “Biscuit Thursday” and slowly moved on from there. So, I am constantly looking for new recipes to serve for breakfast. The last thing I want is for my kids to stage a revolt, so I try to keep it interesting! This recipe for Applesauce Cake is super fast to make so it can be made in the morning and served immediately. However, it keeps very well overnight, so it can be made the day before and still tastes just as good. It is not at all sweet though, so if you want to serve it for dessert, you may want to add some kind of frosting or caramel sauce.

We now eat homemade breakfast food every day except Saturday when Dad takes one of the kids (on a rotating basis) to the donut shop and picks up donuts for the family. This is a long standing family tradition that the kids love. And, every Saturday morning I pronounce it “Death by Donut” as we all eat our weekend treat.

Applesauce Cake

¼ cup melted butter

½ cup raw sugar

1 egg

1 cup unsweetened applesauce

1 cup white whole wheat flour

1 tsp. baking soda

½ tsp. salt

1 tsp. pumpkin pie spice

Add butter, sugar, egg and applesauce to mixing bowl. Stir. Add flour, soda, salt and pumpkin pie spice. Stir together until combined. Pour into a greased 9x9 pan. Bake at 350˚ for 18-22 minutes or until a toothpick comes out clean. Cool for 15 minutes, then cut and serve. Or, cool completely, cover with foil, and serve for breakfast the next morning with powdered sugar sprinkled on top.

Note: This recipe can be easily doubled and baked in a 10x15 pan.

Frugal Tip: Instead of purchasing individual cups of applesauce for school lunches, purchase large jars of natural or unsweetened applesauce and serve in reusable storage containers. Top the individual servings with cinnamon or nutmeg.  

This post has been linked to the Ultimate Recipe Swap.

Poppy Seed Dressing

I was never really a salad girl until I fell in love with the Mandarin Almond Salad that I told you about recently.  That salad totally changed my way of thinking when it came to salad. And it is all because of the “Homemade” dressing. It makes a salad taste fresh and flavorful instead of heavy and artificial. The other thing I have found is that I prefer a salad that has been dressed before serving instead of dressing individual portions. By doing this, we use less dressing and the flavor of the fruits and vegetables is more pronounced.

This Poppy Seed Dressing is perfect for a salad that includes fruit. I really like it in the fall with red or green leaf lettuce, green onions, chopped apples, dried cranberries, and nuts. It is also good on a spinach salad with strawberries. This dressing only takes about three minutes to put together and stores well for another day. And, it requires ingredients that I almost always have on hand.

Poppy Seed Dressing

½ cup mayonnaise

¼ cup milk

3 tbsp. raw sugar

2 tbsp. white vinegar

1 tbsp. lemon juice (optional)

2 tsp. poppy seeds

Measure all ingredients into a small bowl or creamer and whisk to combine. Serve immediately or store in the refrigerator for future use.

Frugal Tip: Homemade salad dressing is more economical and fresher than store bought. Make up a double batch of the Poppy Seed Dressing and serve twice during the week; once on lettuce and again on spinach for variety.

Pumpkin Snack Cake

Yesterday, I told you about my experience with cooking fresh pumpkin for the first time. The following recipe is the one that I was craving. It is simple (no mixer required!), moist, and perfect for breakfast, snack, or dessert. You could frost it with a cream cheese icing, but I do not think that it needs it. My kids really feel like they are having a treat if I dust this cake with powdered sugar, so I indulge them. Enjoy!

Pumpkin Snack Cake

2 cups white whole wheat flour

1 ½ cups raw sugar

2 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

2 tsp. cinnamon

½ cup melted butter

½ cup applesauce

2 cups pumpkin puree

4 eggs

Stir together all of the dry ingredients in a large bowl. Add melted butter, applesauce, pumpkin puree and eggs. Stir until combined. Spread into a greased 10x15 pan. Bake at 350˚ for 20-25 minutes or until a toothpick comes out clean. Cool completely and serve dusted with powdered sugar.

How to Cook Pumpkin

Every year, as the weather gets cooler, I get excited about cooking and baking with apples and pumpkins. So this fall, I was disappointed to find that the shelf that held canned pureed pumpkin was empty week after week. I was craving Pumpkin Cake and it just did not look like it was going to happen.

Then, I said to myself, You Can Make That! I strolled on over the produce section and picked up a 4 ½ pound pie pumpkin. I had no idea how to cook it. But, without it, my craving for Pumpkin Cake would go unsatisfied. I brought it home and it sat on my counter for a couple of days glaring at me.  

When I had enough of the glaring, I asked my neighbor how to cook it. She gave me some instructions and I was able to handle it with no trouble. I even used it in my Pumpkin Cake Recipe and it turned out great. Although it was about the same price for me to make my own pumpkin puree as it would have been for me to buy it, I am glad that I now know how to do it. I feel like I conquered something by doing it myself!

Fresh Pumpkin Puree

Cut a pie pumpkin in half and scrape out all of the seeds.  (Save seeds for future use or discard.) Place cut side down into a 9x13 baking pan. Add about one inch of water to the pan. Cook pumpkin in a 450˚ oven for 45-60 minutes or until the pumpkin can be easily pierced with a fork. Let it cool and then scrape out the flesh. Using a blender or food processor, puree the pumpkin for use in your favorite recipes. Store the pumpkin in the refrigerator to use right away or put it in the freezer for later. However, if you plan to freeze it, be sure to leave one inch of space at the top to allow for expansion.

Note: My 4 ½ pound pie pumpkin yielded 4 cups of puree.

Frugal Tip: If you have room, bake more than one recipe at a time, or double your recipe when baking things like fresh pumpkin. This is an efficient way to utilize your oven and to save time and money in the kitchen.

Quick Homemade Chili

Last week I decided that it had finally cooled off enough to make some chili for dinner. Now I know that “cool” is a relative term. I won’t tell you the temperature we had that day because you might be jealous!! So, I got out my skillet and sautéd some onions in a little butter. I added some ground turkey and browned it. Simple, right? Just a quick stove top chili. I added diced tomatoes and some beans. Then I discovered that I was out of chili powder. Ugh!

What do you do when you unexpectedly run out of a key ingredient? Run to the store? Ask your neighbor? Or frantically search for a substitution? Well, I decided to create a substitution. So, I came up with something that I thought might work and added two tablespoons to my chili along with some salt and pepper. It was perfect!! It was way better that the store bought stuff that I usually use, so I think I will stick with it from now on. It was simple, fast, and I normally have all of the ingredients on hand.

Quick Homemade Chili

2 tbsp. butter
1 onion, chopped
1 lb. ground meat (beef or turkey)
2-16oz. cans diced tomatoes
2-16oz. cans or four cups beans (red or pinto)
2 tbsp. chili powder
Salt and pepper to taste

Sauté onion in butter; add ground meat and brown well. Pour in tomatoes and beans. Heat thoroughly. Season with chili powder, salt, and pepper. Simmer for 15 minutes. Serve with sour cream, grated cheese, and corn bread.

Frugal Tip: Try using this quick homemade seasoning in your favorite Chili recipe, you probably already have the ingredients on hand.

Homemade Chili Seasoning

2 tbsp. paprika
2 tsp. oregano
1 ¼ tsp. cumin
1 ¼ tsp. garlic powder
1 ¼ tsp. ground red pepper
¾ tsp. onion powder

Add all ingredients to a jar. Cover tightly and shake to combine. Use in place of Chili Powder.

Chewy Granola Bars

Years ago, before we were married, my husband and I made a trip to visit with his great aunt and uncle. His aunt is a fabulous cook and, like me, enjoys trying out new recipes. At their house, they have a term for a recipe that did not live up to expectation: One Timer. We thought that was such a kind way of saying, “That was terrible, don’t make that again!”

Now that we have a family of our own, we also rate our food. There are five of us and we each have one vote for or against a recipe. A dinner recipe might get a 3 out of 5 rating. A breakfast recipe might get a 4 out of 5 rating. This Chewy Granola Bars recipe receives 5 out of 5 votes from our family. They are inexpensive, simple, and healthier than store bought.

Chewy Granola Bars

4 ½ cups oats
1 cup flour (white, wheat or almond meal)
1 tsp baking soda
1 tsp vanilla extract
2/3 cup butter, melted
½ cup honey
1/3 cup brown sugar (or raw sugar)
1 cup mini chocolate chips (or raisins, nuts, etc.)

Preheat oven to 325˚. Lightly grease 9X13 pan. In a large bowl, combine oats, flour, baking soda, vanilla, butter, honey, and brown sugar. Stir in chocolate chips. Press mixture into pan. Bake for 20-22 minutes or until golden brown. Let cool for 10 minutes, and then cut into bars. Cool completely before removing from pan.

Frugal Tip: Make these Chewy Granola Bars up at the beginning of the week and serve them for snacks or put them in everyone’s lunch boxes. They travel well and stay fresh for several days.

Fruit Spread

When our youngest daughter was small, we noticed that she developed a red rash on her face after she ate foods like jelly and pancake syrup. We realized that the foods that were causing the rashes had a common ingredient: corn syrup. So, we decided to stop feeding our family foods including corn syrup on the ingredient list. This is easier said than done! 

The rashes have stopped, but our commitment to eliminating corn syrup from our diet has not. Homemade jams, fruit spreads, and pancake syrups have become a part of our life. However, all of these things take time!

The following recipe is a short cut for making homemade fruit spread. It produces something that is a cross between jam and fruit butter. I have used this method with strawberries, blueberries, peaches, and (most recently) pears. What I like about this method is that I do not have to peal the fruit, I can control the amount of sugar, and it is cooked in your slow cooker!

Fruit Spread

5 pounds of fruit - or whatever will fit comfortably in your slow cooker
Sugar to taste - start with ½ cup and add more if needed

Wash and drain fruit. Remove stems, seeds or pits. In small batches, chop the fruit (unpeeled in the case of peaches or pears) in a food processor or blender. Pour into a slow cooker. Cook on high with the lid for one hour.

Stir the fruit and turn the heat to low. Prop the lid slightly open with a spoon to allow steam to escape. Cook for four hours, stirring occasionally. Add sugar to taste, remove lid, and continue to cook on low until desired consistency.

Cool completely, and pack in jars leaving one inch space at the top for expansion. Store in the freezer until ready to use; or, eat immediately.

Variation: Add herbs or spices to your fruit while cooking. Try cinnamon, nutmeg, or rosemary.

Frugal Tip: Instead of purchasing pricy individual yogurt cups, purchase plain yogurt in large containers and serve topped with homemade fruit spread. This helps to cut costs and sugar intake!

Nut Free Trail Mix

This school year, for the first time, two out of three of my kids are in nut free classrooms. Because this is the first time we have experienced this, we have had a lot of discussion about the lunches that are being packed every day. My kids keep saying things like, “Why can’t I just have peanut butter today?” and “I want almonds for lunch tomorrow, I promise not to sit by allergy child.” I have been looking like the mean mommy A LOT lately.

So, after some brainstorming, I came up with this nut free trail mix that everyone loves. I pack it in reusable plastic bowls and include a spoon (for the kids it is easier to eat with a spoon). It takes about 45 seconds to make, they love it, and I can make it up in big batches so that we do not run out every other day. Triple Score!

Nut Free Trail Mix

12oz. pkg. raw sunflower seeds
12oz. pkg. semi sweet chocolate chips
2 cups raisins

Pour all three ingredients into a large bowl and stir together to combine. Store trail mix in a jar in your pantry.

Variations: Try including or substituting other dried fruits like coconut, pineapple, or cranberries.

Frugal Tip: Save large mayonnaise or apple sauce jars for storing dry foods like popcorn, rice, pasta, dry beans, and trail mix.

Mandarin Almond Salad

Several years ago we attended a family retreat. Our kids were small and the idea of a weekend away with built in child care sounded good to us. The retreat center was rustic and designed for outdoor fun. There were playgrounds, trampolines, go-carts, paint ball, archery, and hiking. The sleeping accommodations were rooms stacked with bunk beds. The kids were in heaven.

After a windy day of playing and go-carting we were told by the retreat staff that they had a surprise for us. They had arranged an evening of childcare for us so that we could enjoy a candle light dinner as adults with our sweethearts. We dropped our kids off and headed to the dining room. It had been decorated with twinkly lights and soft music was playing in the background. The tables had been covered with pretty white tablecloths and decorated with lit candles and red roses. We were served by waiters wearing dress shirts and ties.

Our first course was salad. It was a simple salad made with green leaf lettuce, green onions, sliced almonds and mandarin oranges. And, it was tossed with light vinaigrette. We all enjoyed the salad and agreed that it was something special. We took turns guessing the ingredients of the vinaigrette. When the meal was over, I asked about the dressing. The chef in charge had already left. I was disappointed. I wanted to make the salad at home.

For several weeks after the retreat, I worked hard to duplicate that dressing. I tried many variations. Most of them tasty, but none of them could compare to the one we enjoyed that night at the retreat. Maybe it was because I did not serve it by candle light? Or, maybe because my kids were not placed in free and unexpected child care?

The following recipe is the closest to the one that we were served that night. Enjoy!

Mandarin Almond Salad

1 head green leaf lettuce
1 bunch green onions
½ cup sliced almonds
11oz. can mandarin oranges, drained

Rinse, chop, and dry the lettuce. Thinly slice green onions. Add lettuce, green onions, almonds, and oranges to large salad bowl.

Dressing

½ cup olive oil
¼ cup white wine vinegar
1/8 tsp. crushed red pepper flakes
¼ tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. raw sugar

Whisk together all ingredients and pour over salad. Toss to coat.

Frugal Tip: Mix up your salad dressing in a creamer. It is a good use of something you probably already have on hand and it pours easily.

The Beginning

Thank you for visiting my blog! My name is Alison. I am the mom of three fabulous kids, am married to my college sweetheart, and I love to be in my kitchen.

My love for baking began when I was in high school. I baked a dessert every Sunday afternoon for my grandfather, Pops, when he came to visit. Once I got married, I began my role as “cook.” I started with three main dishes (Spaghetti, Chili, and American Chop Suey), and built from there. Now that I have three growing kids, I am committed to providing healthy meals for my family on a daily basis.

The problem with these roles as mother, wife, and cook is time. Simplicity is the key. So, I have created a variety of recipes, shortcuts, and make ahead solutions to allow myself to feed my family of five simply. I hope that you enjoy the healthy, homemade, and frugal recipes that you find here.

Although my intension is to provide balanced and wholesome meals, I am not perfect. Do not be surprised when you find out that I have on occasion served chocolate cake for breakfast or bagels with cream cheese for dinner. Sometimes my sanity is more important to me (and to my family!) than the quality of our meal.

So, join me on my journey of healthy eating, made simple!