When I was growing up, the favorite cookbook for both my mom and grandma was the comb-bound dark green Pine Rest Cookbook. I think this cookbook was originally assembled as a fundraiser, but what an enduring fixture in our kitchen it became! When I page through Grandma’s Pine Rest cookbook, I can generally tell which recipes she used most often by how sticky the page is.
As I’ve paged through this old cookbook, I’ve also come to realize that I really never knew my grandma in her heyday of hospitality. By the time I lived with her and Grandpa, she pretty much stuck to a dozen old standby recipes and didn’t venture into cookbooks at all. Most of her favorite recipes were in her head from making them for 70+ years.
This recipe was on a sticky page and had some notes pencilled in next to it:
Applesauce Nut Bread
- 2 c. flour
- 3 t. baking powder
- 1 t. salt
- 1/4 t. cloves
- 1 egg
- 1/4 c. brown sugar
- 1 c. applesauce
- 1/4 c. melted butter
- 1/2 c. chopped nuts
Sift together (does anyone sift anymore?) flour, baking powder, salt, and cloves.
Beat egg and brown sugar, apple sauce, and butter.
Add to flour, stirring only enough to moisten flour.
Bake in moderate oven (350°) 50-60 minutes. (This sentence makes me wonder if this recipe is very old and was originally made in wood cookstoves or some kind of oven that had more general temperature controls.)
Makes 1 one-pound loaf.
Grandma’s notes: Bake in a loaf pan and be sure to grease the loaf pan. Double this recipe for two loaves.
Recipe attributed to Mrs. W. Vander Veen.