What started out as a two week blogging break (I was behind on several projects) turned into a two month hiatus away from my computer and I haven’t posted since the beginning of March. Where the time went I don’t know, and the summer just gets busier, but I miss visiting my favorite blogs and decided to get a few minutes in here and there and try to stay in touch with friends. I don’t cook on a regular basis any more. When I’m home by myself dinner is often a salad and something easy like avocado toast or a Marie Callender’s chicken pot pie. In the future I will share fewer recipes, ones I think are especially good, and will focus more on what going on at our beautiful North Oregon Coast.
I have a few containers of last summer’s applesauce in the freezer and I thawed one out for this wonderful apple oatmeal cake. It’s a favorite recipe because of its intense apple flavor and the texture it gets from rolled oats and coconut and nuts in the broiled frosting. It keeps well, stays nice and moist, and travels well to the beach or to favorite camping or picnic spots. The addition of Bob’s Red Mill diced dried apples is my own addition. It gives the cake an extra apple flavor punch and keeps the cake nice and moist. These dried apple bits are one of my favorite baking ingredients Reconstitute 1/2 cup dried apples in 1/4 cup warm water or apple juice before adding them to the cake. Rum is even better. You can’t taste it but it intensifies the other flavors in the cake. Be sure to reconstitute the dried apples. Otherwise they absorb a lot of moisture in the dough and it becomes dry once its baked.I have a new 3-1/2 month old grandson, Dodson Dean, He’s twelve pound of personality-plus and is the happiest baby you could ever find. He rolled over for the first time on Mother’s Day. Did I mention he is smart too!!!!! His mommy and daddy were very excited.
The Beaverton Farmers’ Market opened for the summer last Saturday. I’m not a vendor anymore but I love to attend to see my vendor and customer friends again. I’m enjoying being the customer and not the person who has to get up at 4:00 am on Saturday mornings to set up my booth for the day. I was a vendor there for 12 years and I loved almost every minute of it. Rainy days weren’t my favorite.My backyard is at its best in early summer. Portland is called “The City of Roses” for a reason. We have had a warm spring and my rose bushes are in their full glory right now. A good pruning last winter resulted in lots of blooms, especially on my climbing roses. Our annual Rose Festival will start in several weeks. It’s a big event with a carnival center and big parade and if you are out this way for a visit you should make sure to attend some of the events. I don’t have a garden any more other than a few pots of herbs and tomatoes that sit on the patio off my living room. They get good sun and everything does well. There is nothing like picking tomatoes that are warm from the sun and eating them out of hand. It takes me back to my days of growing up on a farm. I found a new variety of cherry tomato, “Rapunzel”, and I’ve planted several of them. I love what I see in the photo above and hope mine produce like the the plant shown. It’s worth a try.
Well, that’s it for now. I’m going to the beach on Tuesday and hope to have some good photos to share when I get home. Stay tuned.
I found this delicious recipe at White Lights on Wednesday. The only change I made was adding diced, dried apples.
- 1¼ cups applesauce
- 1 cup Old Fashioned oats
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ½ cup diced dried apples, reconstituted in ¼ cup warm water, apple juice or rum
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup sweetened flaked coconut
- ½ cup packed brown sugar
- ⅓ cup chopped walnuts (or pecans)
- ¼ cup unsalted butter, melted
- 3 tablespoons milk
- In a medium saucepan over medium-high heat, cook applesauce until just beginning to boil. Stir in oatmeal. Set aside; let stand for 20 minutes.
- Preheat oven to 350 degrees F. Make sure oven rack is at least 6" from top of oven. Coat a 9" x 9" baking dish with non-stick cooking spray; set aside.
- In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add vanilla and eggs, mix until combined. Add reconstituted diced apples and mix well. Add flour mixture to butter mixture in two additions; mix until just combined after each addition. Add applesauce mixture and mix until just combined.
- Pour batter into prepared baking dish. Bake for 40 to 50 minutes, until cake has browned and a toothpick inserted in the center comes out clean.
- In a small medium bowl, combine coconut, brown sugar, walnuts, melted butter, and milk. Mix until combined and all ingredients are moistened. Carefully spread topping over hot cake, and return to oven. Turn over to broil, and cook 1 to 2 minutes or until top is golden and bubbly. Remove cake from oven. Cool 30 minutes, and serve warm.