It makes a lovely big cake.  I baked it in my sister's 9 by 13 inch pyrex dish.  She didn't have a metal pan that size.  Beggars can't be choosers! 

It was a really easy cake to make as well. You just put everything into the bowl of your mixer and beat away until its all smooth!  Make sure your butter is really soft however, or it won't beat in well.

 

You also don't beat in the raisins and nuts. You stir them in at the end.  That way they stay a nice size. It bakes really quickly as well.

Not much more than half an hour.  I used storebought unsweetened applesauce, but you could also use homemade applesauce. I would not use sweetened applesauce. 

 

I think a pinch of cloves would also go very nicely. You don't need a lot. Just a pinch.  Cloves can be very overpowering, but again, they go with apple very well.

Someone on the Land O Lakes site had added Chai Tea Spice.  That sounds interesting.

 I also added a bit more in the way of raisins.  We love raisins in everything.  Which reminds me. I need to bake a raisin pie one day for my dad. He would love that.

I need to be careful however as we are both diabetics, and my sister is on the edge.  Raisin pie might tip us all over the top. But boyo boyo . . .  its a real favourite! Maybe for Christmas.

But again, well worth the effort.  Really well worth the effort.  This frosting is to die for, and goes so very well with that moist and spicy cake. 

I used walnuts instead of pecans. My father loves walnuts. So do I.  Again, I always toast my nuts. It doesn't take long. Only about 10 minutes in a hot oven. Let them cool before you use them.

 

One thing I am really struggling with at the moment is proper lighting.  It is all  a matter of timing. I was just on the edge today.  I will get it right eventually! 

Or I will look for a light box. We will have to wait and see. I think in the warmer months it won't be so much of a problem as we have lighter days.

 

I couldn't help myself. Once I had cut a piece to take a photograph, I needed to eat it. LOL  I am so naughty I know. 

I have to tell you it is really good.  REALLY REALLY GOOD!

If you are looking for a nice and moist, homey kind of cake to bake this weekend, you can't get much better than this one!

 

You would be forgiven for thinking that these are Molasses Crinkle Cookies at first glance, but you would be completely wrong.  Although they might look quite similar in appearance, they are quite different, albeit just as delicious to munch on!



These are much larger for one thing  . . .  about 3 inches in diameter.  So quite big . . .


These are  also quite a bit softer . . .  chewy . . .  moreishly so . . . they use not one but two kinds of soft brown sugar, both the dark and light. If you don't like lumps of sugar in your cookies, sift the sugars. Myself, I am not opposed to small nuggets of  chewy, almost caramel-like sweetness studded here and there in my cookies.  But suit yourself . . .


They are aso sweetened with molasses as you can see from the title.  If you cannot get molasses and I appreciate that it is somewhat difficult to come by here in the UK, combine equal parts of dark treacle and golden syrup, 30ml of each should work.




They bake into beautiful big round dense and fudgy almost . . .  chewy wonderfully flavoured cookies that would not entirely be uncomfortable served with an ice cold glass of milk!!


The recipe only makes 16 rather large cookies, but upon tasting them you will be glad for that fact because, lets face it . . .  you will not be able to leave them alone and having any more than that would be sure to tip you over the edge into full on gluttonly.   They are nigh on impossible to resist!


 

130g granulated sugar for rolling and sprinkling (2/3 cup)

Cream together the butter and both brown sugars until light. (If you are opposed to lumps of sugar in your cookies, which I am not, seive the sugar first.) Beat in the egg, molasses and vanilla. Stir in the soda water.  Stir in the flour mixture until well combined.  The dough will be quite sticky.


Measure the granulated sugar into a bowl.  Scoop out dessertspoon measures of the dough and shape into ping pong sized balls. Drop into the sugar in the bowl and roll around to coat.  Place onto the baking sheet leaving plenty of space in between. You should be able to fit 8 cookies on each sheet.  Press down lightly with the palm of your hand until they are 1/2 inch thick.  Sprinkle with a bit more granulated sugar.


Bake in the preheated oven for approximately 10 minutes until puffed and beginning to crack, rotating pans halfway through the baking time.  Allow to sit on the baking sheets for about 5 minutes before scooping off onto a wire rack to cool completely.  Store in an airtight container.  


Will keep well for three days, not that you will have them around that long!



You are seriously about to fall in love.  You can thank me for these after . . .  Bon Appetit!

 
Ever had a night when you are decidely lacking in inspiration, and time . . .  not to mention ingredients and yet you are starving?  I reckon we all have nights like that!  This recipe is perfect for those kinds of nights.  A bit old fashioned, yes.  A really old recipe, yes, undoubtedly.  Delicious, yes!  Its also quick and very easy to make.



I have long been a lover of tinned tomatoes.  I could just sit down and eat a tin with a spoon with only a piece of buttered white bread on the side.  This recipe speaks to that deep rooted love.  Simple ingredients put together magically to create something that is quite, quite tasty, and surprisingly hearty.

 
The original recipe called for finely chopped fresh tomatoes, two medium, and their juices.  I did not have any, and so I used the tinned tomatoes.  I am not overly fond of tomato skin in my food, so if that is you, and you are wanting to use fresh tomatoes, skin them first. You will thank me for that hint.


I am not sure what purpose the baking soda provides, so I left it in.  In the original recipe it was stirred into the chopped fresh tomatoes. In my version, I just stirred it into the tinned tomatoes.

 
I suspect this is quite British in its roots.  The Brits love meals served on toast.  Scrambled egg on toast, tinned tomatoes on toast, beans on toast, poached eggs on toast, spaghetti on toast, mushrooms on toast.  They just love to plunk things down on toast and then dig in.  Small wonder.  Toast, in my humble opinion, just makes most things taste even better!

 
Note - any leftovers are great mixed with cooked macaroni.  Place into a casserole dish, cover with more grated cheese and bake until heated through and the cheese on top is melted and bubbling.



This is the type of dish we both love very much.  Simple, delicious and comforting.  It's perfect for a weeknight, and it doesn't heat up the kitchen.  All you need is a simple salad on the side and dinner is served!  I had mine on whole wheat toast. Todd had his on white toast.  Both are good. Bon Appetit!

Note - The tomatoes I used for this are the Cirio Polpa Fine chopped tomatoes.

Round tomatoes, deseeded, peeled, finely cut into pieces. This exquisite range offers four recipes, all with the taste and bouquet of Cirio’s authentic Italian tomatoes. They are all perfect as a base ingredient to prepare pasta sauces and enrich other recipes:

• Finely chopped tomatoes with a pinch of salt
• Finely chopped with a pinch of salt and a hint of basil
• Finely chopped tomatoes with a pinch of salt and chilli
 • Finely chopped tomatoes with a pinch of salt, garlic and onion.

The small, lightweight light Tetra carton allows for easy stocking in your kitchen cupboards and it’s easier and safer to open than glass bottles or tin cans. Plus, as well as being convenient, the packaging is eco-friendly and reduces waste, which is in tune with today’s environmentally conscious consumer.