By Teri Cayton
The Parsons Advocate
Well it goes pretty well in the furniture refinishing. I just did a 5 draw chest in black, white and gray and it is stunning. I am now working on a china cabinet, 4 chair pedestal table set and a side table vignette. The three main pieces are midnight blue and the inside of the cabinet is white flocked wallpaper and light blue. I will stain the top and the feet of the table a dark stain (Kona). All new hardware and we call it done. Momma Said, “A job well done and waiting for a new home.”
Standing in the wings is a Singer sewing machine table, a dry sink and a vanity with mirror. My home is getting full and I think I need some more storage/work space. I love doing these projects outside but that is about to come to an end as summer is over. I hope we have a nice cool, dry autumn, nothing worse than a damp soggy end to the warm weather.
I would like to let all my loyal readers know they can contact me at teri@parsonsadvocate.com if you have any suggestions or want me to look up a special recipe. It is coming to that time of year when everyone goes into forage/gatherer mode. Like a little squirrel getting ready for bad weather, we want to get our house in order so to speak. I always want to cook more and much different foods than the rest of the year.
It is apple and pumpkin harvesting time and the feel of fall is in the air. Also, I want to send thoughts and prayers to all the island people that were impacted by the latest hurricane. Momma Said, “They live in paradise and peril at the same time.”
Applesauce Cake
Ingredients
CAKE
- 2 ¼ cup all-purpose flour
- 1 ½ tsp. baking powder
- 1 ½ tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- ¼ tsp. ground cloves
- ¼ tsp. allspice
- 1 cup applesauce, unsweetened or regular
- 1 cup brown sugar, packed
- ½ cup vegetable oil
- 3 large eggs
CREAM CHEESE FROSTING
- 8 oz. brick of cream cheese, room temperature
- 1 stick unsalted butter (1/2 cup), room temperature
- 1 ½ tsp. vanilla extract
- 3-4 cups powdered sugar
- optional: 1/8 tsp. salt and dash of milk or heavy cream
Instructions
- Preheat the oven to 350º F. Spray a 9×13 inch pan with non-stick cooking spray.
- In a small mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and allspice.
- In a separate larger mixing bowl, combine the applesauce, brown sugar, vegetable oil and eggs, whisk together. Using a spatula, gently mix in the dry ingredients until just combined.
- Pour the batter into the 9×13 inch pan. Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean. Note: if using a metal pan, the baking time may be shorter.
- Allow the cake to cool for r 1 hour before adding the frosting.
CREAM CHEESE FROSTING
- Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
- Add in the vanilla extract and powdered sugar (and optional salt) beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy. Spread the frosting on top of the cake.
