Grandma loved cakes with fruit in them. Her favorite was prune cake, but the family favorite was Applesauce cake. The whole family looked forward to enjoying a slice. Grandma’s Applesauce cake was made even more special by using Grandma’s homemade applesauce. This delight was often available in the afternoon, served with hot green tea.
Grandma’s Applesauce cake needs no frosting, but looks and tastes delicious with a light dusting of powdered sugar on top.
Grandma Grieb’s Applesauce Cake
Recipe by: Gertrude Haven Grieb
- 2 cups flour
- 1 cup castor sugar (granulated)
- 1 tsp sugar
- 1 tsp soda
- 1 tsp cinnamon
- 1 Tablespoon cornstarch (if using juicy homemade applesauce)
- 3 Tablespoons chocolate ( I use cocoa powder)
- 1/4 tsp salt
Combine the following and mix well with the dry ingredients:
- 1/2 cup oil
- 1 cup applesauce
- 1 cup raisins
- 1 cup chopped walnuts
Pour mixture into a 13 x 9 inch greased pan. Bake at 350 degrees for 40 minutes or until done. Lightly dust top of cake with powdered sugar. Cut into squares to serve.
Food makes memories. Here is a macaroni salad recipe that Barbara has been serving for years that many family members and friends have enjoyed.
Recipe for: Grieb Ranch Macaroni Salad
From the Kitchen of: Barbara Grieb
1 small package Salad Macaroni
½ Cup Mayonnaise
1/3 Cup Sweet Pickle Juice
1 Cup Diced Celery
1 Small Can Chopped Olives
1 Medium Onion (diced)
3 Sweet Pickles(diced)
3 Hard Cooked Eggs (chopped)
Salt and Pepper to taste
Cook pasta according to package directions, drain and cool. Mix together the mayonnaise and the pickle juice in separate bowl. Add to the cooled macaroni the diced celery, chopped olives, diced onion, diced sweet pickles and the chopped hard-cooked eggs. Pour the mayonnaise and pickle juice over all ingredients adding salt and pepper to taste, mix all ingredients together.
Serve over lettuce and garnish with fresh tomatoes. Enjoy.
Fresh Tomatoes grow right outside the front door at Grieb Ranch making them handy for meals or snacks.
Fresh Tomatoes + Basil + Balsamic Vinegar placed on cheese-melted toast = yummy Bruschetta.
Follow the pics for the recipe.
Yummy home-grown tomatoes from the Grieb Garden.
Mmmm . . . lovely Basil home-grown in a pot on the deck.
Chop up the tomatoes and basil. Pour in Balsamic Vinegar. Chopped garlic can be added to this mixture if desired. Mix together and chill if desired.
Sliced Ciabatta bread is ideal. Here we used slices of roasted garlic sourdough bread which was yummy too. Spread olive oil on the top of each slice and then place shredded Parmesan cheese on top.
Broil the bread under low flame until cheese melts and edges brown. Remove from oven. Keep your eye on the bread as it toasts – Don’t walk away, it burns quicker than you think!
Place tomato, basil and vinegar mixture on top of melted cheese.
Eat . . . Eat . . . Eat!