Applesauce cake perfect after potato soup supper


June 23, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Plump raisins and sweet applesauce help create a cake you'll surely bake again.

Serve it after a supper of this potato soup and count on repeating the menu.

Jane E. Briscoe of Baltimore asked for an applesauce raisin cake and the response from Evalyn H. Nicodemus of Walkersville was the chef's choice.

Nicodemus' applesauce raisin cake

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon allspice

3/4 teaspoon salt

1/2 cup shortening

1 cup sugar

1 egg

1 cup sweetened applesauce

1 teaspoon vanilla

1 cup plumped raisins

To plump raisins, put them in water to barely cover bottom of pan, bring to a boil and immediately set aside to cool.

Cream shortening and sugar. Add egg and beat until fluffy. Add dry ingredients alternately with applesauce and vanilla. Stir in raisins and put in a greased 9-by-9-inch pan. Bake at 350 degrees for 45 minutes.


Anna Zacharias of Baltimore wrote that she fondly remembered a recipe for potato soup which included ingredients not generally used, "such as bacon, chicken broth and spices. My recipe has disappeared."

Jane Engwall of Owings Mills sent in chef's choice of a potato soup which he says is "excellent." He also liked the recipe from Carol Hahn of Columbia.

Engwall's potato soup

Serves 6

3 large white potatoes, thinly sliced

4 slices bacon, diced

4 cups chopped onion

2 tablespoons flour

4 cups beef bouillon

2 egg yolks

1 cup sour cream

1 tablespoon parsley

1 tablespoon chervil (optional)

In a deep pot, saute bacon for 5 minutes and drain off most of the bacon fat leaving just enough to saute the onions for 5 minutes. Add flour and bouillon, stirring constantly. Add potatoes and simmer for 1 hour.

Combine egg yolks and sour cream and stir into soup. Simmer 10 minutes, stirring constantly, then add parsley and chervil.

Hahn's potato soup

6 strips of bacon

1 cup chopped onion

2 stalks celery chopped

1 cup chicken stock

2 10 1/2 -ounce cans cream of chicken soup

2 13-ounce cans evaporated milk

2 tablespoons parsley

2 carrots

2 tablespoons butter or margarine

2 cups cubed potatoes

1/2 teaspoon salt

1 cup Cheddar cheese, shredded (optional)

Brown bacon and saute onions and celery in the drippings. Drain.

Put all of the ingredients in a crock pot and cook until well blended and creamy. A cup of shredded Cheddar cheese may be added.

Mrs. Hahn says she prefers to cook the soup in a large pot on top of the stove over low heat for 2 hours. "Calories may be decreased by using a 'lite' soup and low-fat milk," she wrote.

Other potato soup responses offered some variations. Alice Van Leuvan of Westminster adds 2 cups chopped broccoli. Valerie J. Stevens of La Pine, Ore., prefers using thick bacon.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.


Recipe requests

* Elizabeth M. LaRosa of Laurel wants an oatmeal chocolate chip cookie recipe which has a vanilla pudding mix and cinnamon in it. These ingredients were most unique," she wrote.

* Barbara Rollins Webster writes, "will you please try to find the recipe for White Bean Pie like the one that used to be for sale in the Morgan State University cafeteria? It was sold in slices to carryout and was so good."

* Margaret Merzler of Havre de Grace writes that she is 85 and would like to have the recipe for an angel pie which she once made and which was prepared with egg whites and a filling that was eggnog.


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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