The Edwardsville Library Staff are jumping onto the e-book revolution by publishing a cookbook! We've compiled our favorite recipes, both from cookbooks and family members, and we're sharing them with you. The cookbook will be published in two formats, Kindle and E-Pub, so matter what type of e-reader or app you have, you can try a recipe or two. We will also have a PDF version available for a short time on our website. All versions will be available as free downloads.
While you wait for publication (next week), try this no-fail, super easy recipe shared by Joyce D. It is staff tested and approved, not to mention highly recommended!
Adapted from a 1970s version of the Good Housekeeping cookbook
Makes 12 servings.
2 ¼ cups all-purpose flour
1 15-ounce jar applesauce (1 ½ cups)
1 ¼ cups sugar
2/3 cup shortening
1/3 cup milk
2 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
½ tsp ground cloves
1 cup dark seedless raisins
½ cup California walnuts, chopped
Confectioners’ sugar, optional
1. Preheat oven to 350 degrees. Grease and flour a 13” by 9” baking pan (bundt pans work well, too).
2. Into large bowl, measure all ingredients except raisins, nuts and confectioners’ sugar; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Beat at high speed 3 minutes, occasionally scraping bowl. Stir in raisins and nuts.
3. Pour batter into pan and bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.
4. If you like, sprinkle with confectioners’ sugar.