BIZZY BAKES

I used to think applesauce cake was nothing special but times have changed and I have learned that it can be part of a wonderful cake, like this applesauce spice cake.  Of course, using applesauce means I can cut down on the fat, in the cake and I love that.  I also love brown sugar in anything.  The fragrance of brown sugar is intoxicating.   Often, when there are two sugars in a recipe, white and brown, I trade off the amounts so that there is more brown than white.  This one came that way. Applesauce Spice Cake                                                                   Ingredients: 1 cup  g olden raisins 1 teaspoon rum extract 2/3 cup granulated sugar 1 cup packed brown sugar 1/3 cup Canola oil 11/2 cup unsweetened applesauce 1 egg 1 teaspoo...

Since, we have discovered gluten-free oats, I flex my muscles and look for recipes to make.  I used to make this with nuts rather than the oats.  This time, I did it like the recipe said, with oats.  I forgot to take a photo and when I remembered there was a messy scrap left.  I included it despite its condition. Apple Cranberry Crisp  adapted from Eating Well  INGREDIENTS For the Filling: 5 apples, peeled, 2/3 cup dried cranberries 1/2 cup apple   2 tablespoons fresh lemon juice 2 tablespoons brown rice gluten-free flour mixture 1 teaspoon cinnamon For the Topping: 1-1/2 cups gluten-free oats 1/2 cup gluten-free brown rice flour mixture 1/2 cup brown sugar 1/2 cup melted margarine 2 teaspoons cinnamon 1/2 teaspoon salt DIRECTIONS Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking dish. In a medium mixing bowl, combine all the filling ingredients. Pour into the baking dish. In a second mediu...

With vacation comes an opportunity to bake, especially for my hubby, who enjoys baked goods.  Today, I decided to bake something from Marcy Goldman.  I am not sure this is going to work but my plans for the summer are to bake from King Arthur's Flour, Flour by Chang and Passion for Baking by Goldman and of course Dorie. That was a hard decision to make. I am blessed with a number of baking books and I want to take each one and bake through it.  Not being practical, I knew I had to hold back and start reasonably.  I always rave about King Arthur's Flour recipes but I have never taken the book and really sat with it.  It is filled with explanations and how to's.  It is a serious baking book.  The recipes are workable and I usually have the ingredients.  Those are big pluses. Flour (the bakery) is a brand new book and I only read a few pages and checked out a few recipes.  I love the author's gentle style of sharing and the recipes look wond...