Posted by Emily Tags: applesauce, baking, bread, easy, spices

Okay, so actually this recipe is called Applesauce Loaf, but that name just doesn’t do it justice.  It makes it sound vaguely gross, like meatloaf (I’m not saying meatloaf is necessarily gross, but it sure sounds like it is).  This recipe is really similar to Banana Bread, so to call it Applesauce Bread makes much more sense to me.  In fact, both recipes go really well together.  My mother almost always made both at the same time and while I like Banana Bread just fine, it’s the Applesauce Bread that I could never get enough of.

This recipe is perfect for this time of year.  It’s sweet and lightly spiced with cinnamon and nutmeg, so it’s a great start to nice fall day.  We don’t have fall down here in Florida, which is why I always make applesauce bread and similar recipes this time of year.  If it can’t actually look/feel like the season, then I can at least make things that remind me of it. 

This recipe keeps really well and makes a super easy (only takes about 10 minutes to whip it up) and yummy present when the holiday season comes around.  It tastes great toasted with some butter on top or, even better, top it with some applesauce or apple butter.  Yum!

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Posted by Emily Tags: easy, Italian, sauce, tomatoes

I am all about comfort food. What I love even more is food that is dead simple to make and that stores easily. That’s probably why spaghetti is my all time favorite dish. Judging from how many brands of spaghetti sauce there are at the grocery store, I would venture to say that not many people make their own sauce anymore. This was one of my mom’s staple recipes and I don’t think I ever saw her use sauce from a jar her entire life. This was the first recipe I asked for when I moved into my own apartment during college and I’ve been making it ever since. I’ve tried jar sauces before, but I always wind up feeling like I’ve let my mom down. Plus none of them taste even one fifth as good as homemade.

Usually I make up a big batch in the early afternoon and just let it sit on the stove and simmer until I’m ready to start cooking the pasta. After dinner I store it in the fridge and heat it up for leftovers all week long. On spaghetti weeks I almost always wind up making other dishes with it, like baked spaghetti, ravioli or lasagna. I love being able to make something up at the beginning of the week and get several dinners out it!

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