Halloween is here, so we're officially in the holiday season. Mrs.
Claus is here to help with some fairly simple recipes.

http://www.northpole.com/Kitchen/Cookbook/
spelling errors abound, but I can figure it out.

Applesauce-Raisin Bread

1 cup applesauce
1/2 cup oil
1 cup sugar
1 3/4 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 egg slightly beaten
1 cup raisins


Preheat oven to 325°.

Mix all ingredients and stir each time you add an ingredient. Then
pour into a greased pan (best if it's an 8x4 inch pan).

Cook about 1 hour or until done.

<Not sure why you'd use bread flour in a quick bread recipe. I'll use
all purpose>

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On Tue, 30 Oct 2007 20:13:31 -0700, sf wrote:

><Not sure why you'd use bread flour in a quick bread recipe. I'll use
>all purpose>

I wonder what altitude this was based at?

One thing I have learned just recently, is that for many things baked
at higher altitudes, you need a higher gluten flour, than say White
Lily, or cake flour. Otherwise the structure of the baked product
isn't supported without enough gluten in it...and it falls easily.
This was news to me....and it makes sense to me...
Which is why I am wondering if this comes from a higher altitude
baker...

Otherwise, the recipe looks great..and I might try it myself....

What are you baking for the holidays..if anything?

Christine

Christine Dabney > wrote:
:On Tue, 30 Oct 2007 20:13:31 -0700, sf wrote:

:><Not sure why you'd use bread flour in a quick bread recipe. I'll use
:>all purpose>

:I wonder what altitude this was based at?

:One thing I have learned just recently, is that for many things baked
:at higher altitudes, you need a higher gluten flour, than say White
:Lily, or cake flour. Otherwise the structure of the baked product
:isn't supported without enough gluten in it...and it falls easily.
:This was news to me....and it makes sense to me...
:Which is why I am wondering if this comes from a higher altitude
:baker...

There's also substantial regional variation in flours. Flours sold
in the south tend to be lower in gluten than brands for the upper
midwest.

On Tue, 30 Oct 2007 20:16:10 -0700, Christine Dabney
> wrote:

>What are you baking for the holidays..if anything?

No idea. It's not even November yet (my time). I can't begin to
think about xmas until after Thanksgiving, although I made fruitcakes
in August when I was 20 years younger. I also found out that my
holiday cheer was depleted by October, so I stopped doing it.
Personally, I love my fruitcake - but I love the season of cheer more.

For me, the Holiday season, begins just before Halloween but it isn't
called "Christmas" by me until Thanksgiving is completely OVER. I
usually do my main xmas shopping on the afternoon of xmas eve, so now
you know where I stand on the subject.


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On Wed, 31 Oct 2007 21:51:14 -0700, sf wrote:

I
>usually do my main xmas shopping on the afternoon of xmas eve, so now
>you know where I stand on the subject.

If you are doing any for me, my wish list is on
Amazon.... I have a load of cookbooks I want...

Christine, running as fast as she can, to get away....

Christine Dabney wrote:
>
> On Wed, 31 Oct 2007 21:51:14 -0700, sf wrote:
>
> I
> >usually do my main xmas shopping on the afternoon of xmas eve, so now
> >you know where I stand on the subject.
>
> If you are doing any for me, my wish list is on
> Amazon.... I have a load of cookbooks I want...
>
> Christine, running as fast as she can, to get away....

LOL! My elder bro sent separate emails to me and the maternal unit
asking what the other would like for Christmas. Poor chap didn't know I
read all my mother's emails cos she just won't learn how to deal!

The request was gift certificates from Barnes & Noble; as you know we
have one in town so it makes selecting books that much easier. Last time
I used Amazon (with a gift certificate) just didn't work very well. B &
N have the same books at generally the same price anyway.