For homemade applesauce: Barbara recommends a sweet-tart mix of Jonagold, Cameo and Rome varieties. Don't use Galas unless you want a chunky texture. Cut, core and peel the apples. An apple peeler can make the process faster. A good one costs about $25. Barbara said the cheap ones are not worth buying. If you prefer applesauce with a strong flavor, leave the peels on.
Place prepared apples in a saucepan and cook until soft. Add a little water (experiment with the right amount based on how juicy the apples are). Cook apples until they are soft. Place cooked mixture in a food mill for a smooth texture, or use a potato masher for a chunky style. Add cinnamon and sugar to taste. Applesauce can be made in large batches and frozen or canned.
For cake: Cream shortening and brown sugar. Add applesauce and mix. Add dry ingredients and mix. Pour into 13 x 9 inch pan and bake at 350 degrees F for 45 minutes to 1 hour.
Source: My sister was interviewed in Colorado because she grows apples there but she got this recipe from my mom, Ida Kennedy from Edmonds, WA. I love it! From Real Cooks: a special series featuring local cooks. Recipes courtesy of Barbara Gott.
By Teresa from Lynnwood, WA
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