Applesauce Mincemeat Yeast Bread


This recipe is adapted from one in a favorite cookbook which I received from my son and daughter-in-law in the 1980s – Elsah’s Landing Heartland Cooking (Illinois).

I thought the reconstituted mincemeat was sweet enough to allow me to reduce the sugar.  The result is a soft, easy-to-handle dough and a loaf with interesting flavors from the orange peel and mincemeat.  It’s wonderful toasted and we also like it as a buttered, grilled sandwich with our favorite chicken salad.



  • Servings: Two 9-inch or three 7-1/2-inch loaves
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2 Tblsp. fast acting dry yeast*
¼ cup granulated sugar
1 Tblsp grated orange peel
1-½ tsp salt
1 cup water
½ cup apple juice
½ cup unsweetened applesauce
¼ cup canola oil
½ cup mincemeat (reconstituted)**
5-½ to 6 cups all-purpose flour, divided

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

**This mincemeat comes in a 9 oz. block which is cooked with boiling water to make 1-½ cups of mincemeat comparable to the mincemeat that is prepared and sold in a jar.  Use just ½ cup for this recipe.

In the large bowl of an electric mixer, place 2 cups all-purpose flour, yeast, sugar, orange peel, and salt.  Beat to blend dry ingredients.

Heat water, apple juice, applesauce and canola oil to 130 degrees F.  Add heated ingredients to dry mixture in bowl.  With paddle beater, mix on medium speed for 3 minutes.

Add mincemeat and beat for 30 seconds.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Roll the dough and form into two 9-inch or three 7-½ inch loaves. loaf.  Turn over and pinch the edges to seal.  Place loaves in greased loaf pans.  Cover and let rise for another 45 minutes.

Preheat oven to 350 degrees F.

Bake loaves 45-50 minutes for 9-inch loaves and 35-45 minutes 7-½ inch loaves until bread is golden brown and has a hollow sound when tapped or registers 210 degrees on a bread thermometer.  Cover with a piece of foil if top is browning too fast.

Remove bread from pan immediately, cover with a napkin or a tea towel and let cool on a wire rack.



Applesauce and Cake Parfait


This is a quick and easy dessert made from leftover cake and unsweetened applesauce.  It would be even more delicious with homemade applesauce, but in a pinch, this is a good dessert.  Any kind of cake would be good, but something with a spicy, sharp flavor is especially nice.  This is my adaptation of a favorite Norwegian dessert and a good way to use up some leftover cake.


  • 2-½ cups leftover cake*
  • 1-½ cups unsweetened applesauce
  • ¾ cup frozen whipped topping, thawed

*I used 6 of my white wine mini-cakes (recipe here)
Preheat oven to 350 degrees F

Crumble cake or pulse several times in food processor.  Place on ungreased baking sheet and bake in a 350 degree F oven for 20 minutes.  Stir, spread and break up clumps of cake every 5 minutes.  Remove from oven and let cool.
Measure out 1/3 cup of crumbs and spoon 1-1/2 tablespoons of this measurement into a parfait glass.  Top with 2 Tblsp. of applesauce and 1 Tblsp. of whipped topping.
Repeat with 1-1/2 Tblsp. from measurement of crumbs, 2 Tblsp. applesauce and 1 Tblsp. topping.  Place remaining measure of crumbs on top.

Repeat with remaining 5 glasses.  Cover each and refrigerate for at least one hour before serving.

6 servings 

I used tall wine glasses but the same amount will fit into a pretty dessert dish.

White Wine Mini-Cakes


Rett at the Gazebo House posted the most interesting recipe for a White Wine Cake here.

I didn’t change very much when I tried it.  Her version was gluten-free and mine is not, she made hers in a bundt pan and I chose to make mini-cakes in a muffin/cupcake tin, I used walnuts because I couldn’t find my pecans in the freezer and I made half a recipe of glaze for just the tops of the cakes.  Please check out Rett’s blog for this recipe and for the most gorgeous tablescapes.  Her table ware and arrangements are just spectacular.


  • ½ cup plus 2 Tblsp. chopped walnuts
  • 15.25 oz. box yellow cake mix (Betty Crocker)
  • 3.2 oz. package instant vanilla pudding
  • ¾ cup water
  • ¾ cup unsweetened applesauce (Mott’s)
  • 2 tsp. cinnamon
  • 4 eggs
  • ¼ c light brown sugar
  • ¼ c granulated sugar
  • ½ c white wine (Chardonnay)


  • 1/2 cup butter, cut in cubes
  • 1 cup granulated sugar
  • ¼ cup water
  • ¼ cup white wine (Chardonnay)

Grease and flour two 12-cup muffin/cupcake tins.  After greasing the cups, place ½ tsp. flour in each cup and tilt and swirl pan to cover the bottom and sides of cups.  I always hold the pan over the sink for this so any excess flour falls there and not on the counter and floor.
Sprinkle nuts in the bottom of each cup section.  Set aside.

In the large bowl of an electric mixer, place cake flour, vanilla pudding mix, water, applesauce, cinnamon, eggs, brown sugar, granulated sugar and white wine.  Mix at medium speed for 3 minutes.  Divide batter among the 24 cups (a heaping ¼ cup for each).  The batter should be about ¼ inch from the top edge.

Bake at 350 degrees F for approximately 20 minutes or until a tester inserted in the center of one cake comes out clean.

Place tins on racks and allow to rest for about 3 minutes.  Remove cakes from tins and place on racks, bottom sides up (nuts will show).  After a few minutes turn the cakes so they don’t get deep ridges from the racks on the bottom.

To make wine glaze:
Place butter, sugar and water in a small pan over medium high heat.  Bring to a boil, stirring, and then let boil for 2 minutes.  Remove from heat and add wine.  Place the racks with the cupcakes over waxed paper to catch drips and spoon about 1 tsp. of glaze on top of each cake and spread with spoon so a little drizzles down the side.  After glaze has soaked into the cakes (a few minutes), add another ½ tsp. to each cake.  Let cool on racks.

Before serving, heat remaining sauce in a small pan or in the microwave, pour into a pitcher and allow each person to add more sauce as desired.  This was a good opportunity for me to use one of the little vintage pitchers I recently found in an antique store. Although it is not a Homer Laughlin like the plate, it matches perfectly.

Yield:  24 mini-cakes  These freeze well and are nice to pull out for a quick dessert without additional sauce.To reheat, place thawed cakes on a flat pan and place in a cold oven.  Turn oven to heat to 350 degrees F and when it reaches that point, remove the cakes and turn off the oven.  This is just right to heat the cakes properly.

Homemade Applesauce Cake


Every Christmas, we enjoy watching The Homecoming which introduced the Walton’s and I always wonder how Mama Walton made her Applesauce Cake.  Here’s my version of Livvie’s Applesauce Cake:


  • 4 medium tart apples*
  • ¼ cup pitted dates
  • 1-¼ cups all-purpose flour
  • ¾ tsp. baking soda
  • 1/8 tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • 1/8 tsp. allspice
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 1 egg
  • ¼ cup chopped nuts

Whipped cream or topping

Preheat oven to 350 degrees F
Grease and flour an 8 inch baking pan

Peel and quarter the apples.  Place in a medium saucepan.  Add water to cover the bottom of the pan and cook on medium low heat until the apples are soft, adding a little water as necessary to keep mixture from sticking.  This will take 15-20 minutes.  Let cool.  Measure ¾ cup of apples into a food processor.  Cut the dates into quarters and place in the food processor along with the cooked apples.  Pulse several times to finely chop the dates and smooth out the apples.  *You can substitute ¾ cup of unsweetened applesauce for the cooked apples.


Place the flour, baking soda, baking powder, salt, cinnamon and allspice in a bowl, whisk together and set aside.

In a separate medium bowl, place the oil, sugar and egg – whisk until smooth.


Stir the date mixture into the oil/sugar/egg mixture, add flour mixture and stir until flour is absorbed.  Stir in chopped nuts.


Spread batter in the prepared baking pan and bake @ 350 degrees  F for about 45 minutes until a tester inserted in the center of the cake comes out clean.

Cool cake in pan on a rack.


6 servings.  Serve with whipped cream or topping.


Applesauce Yeast Bread

I first made this bread in 1985.  The recipe was adapted from a recipe in a cookbook called Elsah Landing Heartland Cooking (Illinois), a gift from my youngest son and his wife.  I rated it excellent then and have made it many times through the years.


  • Servings: One 9-inch loaf or one 7-1/2 inch loaf plus 6 large rolls
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  • One package fast-acting dry yeast
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1/2 cup water, heated to 130 degrees F
  • 1/4 cup undiluted evaporated milk, heated to 130 degrees F
  • 2 Tblsp. butter, melted
  • 1 cup applesauce, room temperature
  • Approx. 4-1/2 cups all-purpose flour

In an electric mixer bowl place yeast, sugar, salt and one cup of flour.  Add heated water/milk, melted butter and applesauce.  Beat with paddle beater at medium speed for 3 minutes.  Remove paddle and insert dough hook.

Beat with dough hook for 6-1/2 minutes, adding flour gradually, 1/4 cup at a time.  Dough will feel a little sticky.  Place dough in an oiled bowl, turn once, then cover and let rise in a warm place for 30 minutes.

Punch down dough and form into loaves or rolls.  I chose to make a 7-1/2 inch loaf and 6 large rolls.

Place in greased pan/sheet, cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F.

Bake rolls for 12-15 minutes, small loaves for about 25 minutes and 9×5 inch loaves for 30-35 minutes until crust is brown and top sounds hollow when tapped.

Remove from pans and cool on a wire rack.

Cover with a towel while cooling for a softer crust.

This bread is soft with a slight hint of the applesauce and is great for toasting, as a base for dishes like Chicken a la King,  or for French toast.  My daughter and I enjoyed rolls fresh from the oven with some of our favorite Shannon’s Curry Chicken Salad.