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WARM APPLESAUCE PUDDING CAKE WITH CREAM
I only get to experience 2 seasons where I live- wet and dry (so  lame!). But even though I don’t feel the Autumn air, I do feel the close  proximity of the holiday season where warm spices like cinnamon, nutmeg, allspice, cloves and ginger surfaces and can actually transport a jolly-good-eater like me to  somewhere… someplace that conjures an idea of the need to be warmed up  against the cold (what can I say, my life is just full of ironies!).
I created this recipe with all the intention of making this into a  cross between a cake and a pudding… something that is a bit squidgy yet  still stands and holds its shape like a cake.
This is a warm and sweetly spiced pudding cake that luxuriates warm and sweet Autumn spices and Autumn’s favorite fruit- apples.
Ingredients:
2 cups all-purpose flour
1 teaspoon cinnamon powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger (powder)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/2 cup canola oil
1 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 cup milk
1 1/2 cups applesauce (homemade or store-bought)
Procedure:
1. Preheat oven at 375’F. Lightly grease a 12 inch baking dish (you can use a gratin dish) with butter.
2. Sift together, all-purpose flour, all 5 ground spices, baking powder, baking soda and salt into a large bowl. Set aside.
3. Whisk together, melted butter, canola oil, brown sugar, eggs, vanilla, milk and applesauce.
4. Pour mixed wet ingredients into the bowl with the dry ingredients. Whisk until the cake batter is smooth.
5. Pour into the prepared baking dish and bake for 35-40 minutes or  until when a cake tester inserted in the center comes out with moist  crumbs (not wet batter).
6. To serve: Just spoon a serving size amount of this applesauce  pudding cake into a bowl and top with a dollop of cream and a drizzle of  maple syrup (optional… but try it because it is quite delicious!).
- Jeannie
Serves 6-8

WARM APPLESAUCE PUDDING CAKE WITH CREAM

I only get to experience 2 seasons where I live- wet and dry (so lame!). But even though I don’t feel the Autumn air, I do feel the close proximity of the holiday season where warm spices like cinnamon, nutmeg, allspice, cloves and ginger surfaces and can actually transport a jolly-good-eater like me to somewhere… someplace that conjures an idea of the need to be warmed up against the cold (what can I say, my life is just full of ironies!).

I created this recipe with all the intention of making this into a cross between a cake and a pudding… something that is a bit squidgy yet still stands and holds its shape like a cake.

This is a warm and sweetly spiced pudding cake that luxuriates warm and sweet Autumn spices and Autumn’s favorite fruit- apples.

Ingredients:

2 cups all-purpose flour

1 teaspoon cinnamon powder

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger (powder)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup melted butter

1/2 cup canola oil

1 cup brown sugar

1 teaspoon vanilla

2 large eggs

1 cup milk

1 1/2 cups applesauce (homemade or store-bought)

Procedure:

1. Preheat oven at 375’F. Lightly grease a 12 inch baking dish (you can use a gratin dish) with butter.

2. Sift together, all-purpose flour, all 5 ground spices, baking powder, baking soda and salt into a large bowl. Set aside.

3. Whisk together, melted butter, canola oil, brown sugar, eggs, vanilla, milk and applesauce.

4. Pour mixed wet ingredients into the bowl with the dry ingredients. Whisk until the cake batter is smooth.

5. Pour into the prepared baking dish and bake for 35-40 minutes or until when a cake tester inserted in the center comes out with moist crumbs (not wet batter).

6. To serve: Just spoon a serving size amount of this applesauce pudding cake into a bowl and top with a dollop of cream and a drizzle of maple syrup (optional… but try it because it is quite delicious!).

- Jeannie

Serves 6-8



PORK SCALOPPINE WITH APPLESAUCE CHUTNEY
Ingredients:
Marinade:
1 tablespoon horseradish mustard or brown mustard
1/4 cup worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon coarse salt
1 lb pork tenderloin (sliced, butterflied and pounded thin)
______________
1/2 cup all-purpose flour (for dredging)
1/4 cup *clarified butter (for pan frying)
* to clarify butter: heat butter in a saucepan, when  the butter is hot, is foaming up and its milk solids has risen on the  surface, skim and discard the milk solids until the melted butter is  clear.
- Mix all marinade ingredients and rub onto the thin, flat pieces of pork. Marinate for 15 minutes.
- After pork has marinated, dredge each piece with flour and shake off excess (flour).
- Heat clarified butter in a skillet over medium high heat. Pan fry the pork scaloppine pieces until golden brown.
- Serve with Applesauce Chutney and Mashed Sweet Potatoes.
- Mashed Sweet Potatoes: Make it the same way as  ordinary mashed potatoes, adding cream or milk and butter, but just add a  pinch or two of ground cinnamon to echo the “sweetness” of the sweet  potatoes. 
Serves 4
Applesauce Chutney:
2 tablespoons canola oil
2 tablespoons ginger, chopped fine
1 medium red onion, chopped fine
1/2-1 teaspoon red chili flakes (according to your spice preference)
1/3 cup apple cider vinegar
1 cup applesauce (homemade or store bought)
pinch of ground *garam masala (optional) - because I think it rounds up the chutney with a little more pungency.
*Garam Masala - an Indian mixture of spices (black  and white peppercorns, cloves, bay leaves, cumin, cloves, star anise,  green, black and brown cardamom pods, mace blades, coriander seeds,  nutmeg and cinnamon).
salt and pepper according to taste
- In a saucepan, heat canola oil and saute red onions, ginger and red chili flakes until onions and ginger are soft.
- Add the applesauce and apple cider vinegar.
Note: If your applesauce is not that sweet, you can  add a teaspoon or two of brown sugar, just so to achieve a good balance  of sweet, sour, spicy and savory to the chutney.
- Season with salt and pepper, and garam masala (optional).
- Simmer for 5 minutes.
- Serve with the Pork Scaloppine.
Makes 1 1/2 cup of applesauce chutney.

PORK SCALOPPINE WITH APPLESAUCE CHUTNEY

Ingredients:

Marinade:

1 tablespoon horseradish mustard or brown mustard

1/4 cup worcestershire sauce

1 teaspoon cracked black pepper

1 teaspoon coarse salt

1 lb pork tenderloin (sliced, butterflied and pounded thin)

______________

1/2 cup all-purpose flour (for dredging)

1/4 cup *clarified butter (for pan frying)

* to clarify butter: heat butter in a saucepan, when the butter is hot, is foaming up and its milk solids has risen on the surface, skim and discard the milk solids until the melted butter is clear.

- Mix all marinade ingredients and rub onto the thin, flat pieces of pork. Marinate for 15 minutes.

- After pork has marinated, dredge each piece with flour and shake off excess (flour).

- Heat clarified butter in a skillet over medium high heat. Pan fry the pork scaloppine pieces until golden brown.

- Serve with Applesauce Chutney and Mashed Sweet Potatoes.

- Mashed Sweet Potatoes: Make it the same way as ordinary mashed potatoes, adding cream or milk and butter, but just add a pinch or two of ground cinnamon to echo the “sweetness” of the sweet potatoes. 

Serves 4

Applesauce Chutney:

2 tablespoons canola oil

2 tablespoons ginger, chopped fine

1 medium red onion, chopped fine

1/2-1 teaspoon red chili flakes (according to your spice preference)

1/3 cup apple cider vinegar

1 cup applesauce (homemade or store bought)

pinch of ground *garam masala (optional) - because I think it rounds up the chutney with a little more pungency.

*Garam Masala - an Indian mixture of spices (black and white peppercorns, cloves, bay leaves, cumin, cloves, star anise, green, black and brown cardamom pods, mace blades, coriander seeds, nutmeg and cinnamon).

salt and pepper according to taste

- In a saucepan, heat canola oil and saute red onions, ginger and red chili flakes until onions and ginger are soft.

- Add the applesauce and apple cider vinegar.

Note: If your applesauce is not that sweet, you can add a teaspoon or two of brown sugar, just so to achieve a good balance of sweet, sour, spicy and savory to the chutney.

- Season with salt and pepper, and garam masala (optional).

- Simmer for 5 minutes.

- Serve with the Pork Scaloppine.

Makes 1 1/2 cup of applesauce chutney.