Apple sauce bread
The story of the applesauce bread is longer than I can tell tonight. That's one thing I've learned from this last month...limits of what I can do. Maybe limits isn't the right word, but it's the one I have right now. As for the applesauce bread...
There is a layer of family, not just through birth but also through affection. A layer of tradition and preserving history.
There is a layer of location. Ingredients from my garden (the grapes and apples), from the county next to the one I live in (the flour), from the state closest to mine that grows warm weather crops (olive oil), to the world at large (spices).
I could have made the ingredients slightly more local by swapping the walnuts out for hazelnuts. I decided not to for the family connection. My dad's aunt and uncle had a walnut grove for years in California. During my childhood I remember coffee cans of walnuts arriving for Christmas.
"Very Good Applesauce Cake from the kitchen of Lucille F."
4 cups Flour + 2 cups sugar + 2 teaspoons of corn starch + 4 tablespoons cocoa powder + 1 teaspoon salt + 1 teaspoon cloves + 1 teaspoon baking soda + 1 teaspoon nutmeg + 2 teaspoons cinnamon, sifted together.
Add 2 cups raisins + 2 cups chopped walnuts to the batter, then 3 cups of applesauce and then 1 cup cooking oil (I used olive oil).
Bake in a slow oven (about 325 F) for about an hour. A tooth pick should come out clean.
I like that this is an inclusive cake...vegan; good for people with dairy and egg allergies. I suspect the wheat flour would be easy to swap out too.
I like it best made as small loafs but it's also good as a thin cake.
Digital Stitching
The pairings are coming together.
My sense is they are brighter than I want so they may get dipped in the walnut vat.
I do want to make a blanket but the weight needs to be managed. It has to be washable. Maybe a layer of silk for the bottom layer? Maybe some flannel?
It will continue, just as it was started a little bit at a time.