Today in kitchen I made Olivia Walton’s Applesauce Cake.
Some of you may be wondering…who is Olivia Walton? She is a fictional character of the popular classic television show The Walton’s which aired from 1972-1981. Olivia Walton was the matriarch of this beloved family.
The show took place in the Blue Ridge Mountains of Virginia and was about the Walton family and how they survived through the tough times of The Great Depression and World War II.
The show was narrated through the eyes of their eldest son, John Boy Walton, whose only dream in life was to be a novelist.
The show is based on the life of Earl Hamner, Jr (who was the creator of the show) and his family growing up in Schuyler, Virginia.
The Walton’s is my husband’s all time favorite television show – he has seen every single episode and we watch the movie The Homecoming every year at Christmas.
In the fall of 2020, we had the pleasure of visiting Schuyler, Virginia and it was wonderful to see the museum dedicated to The Walton’s television show and strolled through Earl Hamner’s boyhood home – which was based on the television show.
Olivia Walton’s Applesauce Cake Recipe
1 cup butter
1 cup sugar
2 cups unsweetened applesauce
2 cups light raisins
1 cup chopped walnuts
1 tsp baking soda
3-1/2 cups flour (sifted)
1 tsp cinnamon
2 tsp cloves
2 tsp nutmeg pinch of salt
Sift together: Flour, baking soda, salt, cinnamon, cloves and nutmeg. Take 1/2 cup of flour mixture and stir into the nuts and raisins.
Set both aside.
Cream butter until whipped soft. Add sugar a little at a time until mixture is smooth. Beat in eggs vigorously. Alternately stir in flour mixture and applesauce. When all mixed together, add nuts and raisins and mix well.
Pour batter into a well-greased cake mold (I used a Bundt Pan).
Bake in preheated oven at 350 degrees for one hour.
I had leftover blueberries. A few lemons. So I thought…what a perfect combination for a cake! It’s a delicious cake that reminds me of Springtime and the reminder of all things fresh and new on the horizon.
The recipe that I used today is from one of my favorite “go to” sites: Sally’s Baking Addiction. I adapted/tweaked a few things to make it my own but here is the original recipe from Sally’s Baking Addiction.
1 cup (2 sticks) unsalted butter, softened to room temperature
1 and 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 TBSP baking powder
1/2 tsp salt
1 cup whole milk
2 TBSP lemon zest
1/2 cup lemon juice (would be about 3 lemons)
1 and 1/2 cups fresh blueberries (frozen will work too!)
Ingredients (for the Lemon Buttercream Frosting)
3 Cups powdered sugar
1/3cups butter or margarine, softened
3 TBSP lemon juice
1/2teaspoon grated lemon peel
Directions (for cake)
Preheat oven to 350 degrees
Grease three 9-inch round cake pans or 8-inch round cake pans (8-inch pans produce thicker cakes), line with parchment paper rounds, then grease the parchment paper.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute.
Beat on medium-high speed until creamed, about 2-3 minutes.
Beat on medium speed until everything is completely combined, about 2 full minutes.
Scrape down the sides and bottom of the bowl as needed.
In a large bowl, whisk together the flour, baking powder, and salt.
Beat on low speed for 5 seconds.
beat in the milk, lemon zest, and lemon juice just barely until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter will be very thick.
Let the cake cool for about ten minutes then remove from pans onto a baking cooling rack.
Start to make your frosting.
Directions (for Lemon Buttercream Frosting)
Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Once the cake is completely cooled – time to frost. (Hint: Add extra blueberries and lemon zest for garnish!)
I love sweet potatoes in basically every way possible. My favorite? Sweet Potato Pie! Then there’s also…sweet potato muffins…sweet potato chips…sweet potato French fries…sweet potato pancakes…see? I’m a total sweet potato junkie! 🤣
When I came across a recipe on my friend Coco’s FB page a few days ago I just KNEW that I HAD to make this. Sweet Potato Cornbread? Why, yes indeed! Oh my goodness the combination of the deliciousness of the moist cornbread along with a taste of the sweet potatoes…no words to even explain. Especially with a dollop of real butter on the top.
Sweet Potato Cornbread Recipe
1 cup of all-purpose flour
1 cup of yellow cornmeal
1 tbsp of baking powder
1/2 tsp of salt
1/4 tsp of baking soda
1/2 cup of cooked and mashed sweet potato
1/4 cup of granulated sugar
1/4 cup of unsalted butter, melted
1 large egg, beaten
1 cup of milk
Preheat the oven to 400°F. Grease an 8×8 inch baking pan with cooking spray or butter.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
In a separate mixing bowl, mix together the mashed sweet potato, sugar, melted butter, and beaten egg until well combined.
Add the sweet potato mixture to the dry ingredients and mix well.
Slowly pour in the milk, stirring constantly, until a thick batter forms.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Let the cornbread cool for 5-10 minutes before cutting and serving.
Serve the sweet potato cornbread warm as a delicious side dish for soups, stews, or chili.
I used the recipe from a wonderful Facebook page called Tasteful Recipes. I highly recommend looking through their page – some yummy stuff there!
It’s National Oatmeal Cookie Day! Fannie Farmer wrote the first recipe for oatmeal raisin cookies in 1896. The cookies soon became incredibly popular because they were a healthier alternative to other baked goods.
Quaker Oats started putting their oatmeal raisin cookie recipe on their oatmeal containers as early as 1900. The Quaker Oats Oatmeal Cookie recipe is my personal favorite and the only one that I’ve used throughout the years. I’ve tried several others but there is nothing compared to the original Quaker Oats recipe for Oatmeal Cookies.
For Quaker’s Oatmeal Raisin Cookie recipe click here.
Quaker Oats Oatmeal Cookie Recipe
3/4 Cup(s) firmly packed brown sugar
3/4 Cup(s) trans-fat free vegetable shortening
1/2 Cup(s) granulated sugar
1/4 Cup(s) Water
1 Teaspoon(s) vanilla
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) all-purpose flour
1 Teaspoon(s) salt (optional)
1/2 Teaspoon(s) Baking Soda
Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy.
Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Everyone has their own personal spin and touches on how to make a meatloaf. My stepmom used to sauté the onions+ green peppers and add in those delicious bread crumbs and seasonings and always ketchup on the top. My mom? Well…she tried to make MeatLoaf. Once. I’ll never forget how it was so terrible that my stepdad vowed from then on HE would be the Meatloaf maker (thank God!)
I’ve always done my own thing with Meatloaf too. Onions. Salt and Pepper. I use crunched up crackers in the mix (whatever buttered crackers I have in hand) and two eggs. I leave out the green peppers because my husband doesn’t care for them. Ketchup on top. Easy Peasy.
It was interesting to read Mrs Nixon’s personal recipe for Meatloaf. She used Thyme, Marjoram and S&P for her spices. As well as chopped parsley. The recipe even called for breadcrumbs on the top. It was totally different than what I’ve ever made but I thought I would give it a go. My husband was hesitant at first and a little unsure of how this different concoction would taste. But he loved it 👍 He even said that it’s the BEST meatloaf that I’ve ever made. Wow!
Meatloaf was absolutely President Nixon’s favorite food. He also enjoyed cottage cheese + ketchup for breakfast (but that’s another story!) So it’s an honor to have this recipe and eat something that President Nixon once enjoyed. It’s really special too being that it’s Mrs Nixon’s personal family recipe.
Former first lady Pat Nixon’s meatloaf recipe appeared years ago in the Pittsburgh Post-Gazette. In the article, it states, “This recipe for family-style meatloaf is from the Nixon administration and belonged to first lady Pat Nixon. It was so popular that the recipe was printed on White House stationery to be mailed on request.”
Here’s the recipe…make it and eat like a President tonight 🇺🇸
Pat Nixon’s Meatloaf
2 tablespoons butter 1 cup finely chopped onions 2 garlic cloves, minced (I used minced garlic) 3 slices white bead 1 cup milk 2 pounds lean ground beef 2 eggs, lightly beaten 1 teaspoon salt Ground black pepper, to taste 1 tablespoon chopped fresh parsley 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 2 tablespoons tomato puree (I used tomato sauce) 2 tablespoons bread crumbs
Grease a 13-by-9-inch baking pan. Melt butter in a saute pan, add garlic and saute until just golden — do not brown. Let cool.
In a small bowl, cube the bread and soak it in the milk.
Sauté the onions
In a large mixing bowl, mix ground beef by hand with sauteed onions and garlic and bread pieces.
Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.
Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off. Brush the top with the tomato puree and sprinkle with bread crumbs.
Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.
Preheat the oven to 375 degrees. Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully cooked. Let stand on wire rack for five minutes before slicing. Makes 6 servings.
Click here for the full recipe and for more information about Mrs Nixon’s Meatloaf.