Happy Sunday, hope the weekend went well for you. I had the great joy and excitement of getting my first 2 tomatoes (new variety this year for me, red deuce, going to try it tonight) and sweet banana pepper yesterday, followed by the sadness this morning of seeing where squirrels did that squirrel thing of destroying the next 2 almost ripe tomatoes by taking off the vine and taking like 2 bites out of. Assholes.
I was thinking about easy lies this morning as I made an applesauce cake for my dad for Father’s Day. Man loves applesauce cake because his mom made it. Grandma was an amazing woman, but that cake she made was not that good. Bland, usually dry as fuck somehow. Also made a sheet cake size so it was like oh great, more dry cake, thanks grandma.
I make a recipe from Anne Byrn’s cookbook “American Cake” and the recipe is from 1917. And I’m too lazy to measure out the actual spices and I just use 1 1/2 tsps or so of Penzey’s cake mix spice blend. Pie spice from them works too, but I think that one has a little more clove to it? Honestly I don’t remember but I’ve made it with both and it’s been great. Also this recipe only makes an 8 x 8 pan and turns out delicious every time. I skip the raisins because I don’t like raisins in baked goods.
Anyways, he’s convinced I make grandma’s recipe and I just let him think that. I have a copy of her recipe and it’s overcomplicated compared to that 1907 one and doesn’t even taste as good.
(link to recipe in case you want to make it, it’s legit easy as fuck, doesn’t make much dishes at all, can be easily made vegan if you swap out 2 tbsp of butter for vegan butter or coconut oil https://www.budgetbytes.com/anne-byrns-1917-applesauce-cake/ )