ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Betty Crocker's Applesauce Cake

Misc.
This recipe calls for homemade applesauce with peels left on,, nuts and raisons . It is incredibly moist and keeps well. I lost my cookbook in a flood 10n years ago and have been searching in vain. The recipe is from a betty crocker cookbook around 1960 -62. My children loved it and I would love to make it once again and also pass it on to other readers. you will really love it.
Blessings, Nanna Shirley
MsgID: 015986
Shared by: Nanna Shirley
Board: Vintage Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Olive Garden Fettucine Alfredo ... New additions
  • OLIVE GARDEN ALFREDO FETTUCINE (copycat recipe) 1 (8 oz.) pkg. cream cheese, cut up 3/4 cup freshly grated parmesan cheese 1/2 cup butter or margarine 1/2 cup milk 8 oz. fettuccine noodles, cooked In large saucepan c...
  • Muellers Vegetable Lasagne (2002)
  • VEGETABLE LASAGNE (2002) 1 (8 oz) package of Mueller's Pasta LaBella Lasagne cooked according to package directions 2 tsp vegetable oil 1/2 cup onions, small diced 2 red bell peppers, cubed 3 cloves garlic, mince...
  • Favorite Truffles (with variations)
  • I used to make these for many years. I didn't give out the recipe and told people that it was a family recipe. Well...the reason I didn't give out the recipe is because they are embarrassingly easy to make. I was alwa...
  • Linda Dano's Wise Guy Rigatoni
  • LINDA DANO'S WISE GUY RIGATONI 2 sticks (8 oz) butter 6 cloves garlic, minced 1 tablespoon dried basil 3 tablespoons olive oil, divided use 1 large zucchini, thinly sliced 1 pound rigatoni or penne rigate 1/3 cup fre...
  • Lemon-Orange Oil (and info about infused oils)
  • LEMON-ORANGE OIL 1/4 cup shredded lemon peel (yellow part only) 1/4 cup shredded orange peel (orange part only) 2 cups canola oil (or extra-virgin olive oil with light olive flavor) Combine peels and oil in a blender...
ADVERTISEMENT
  • Old Fashioned Crusty Italian Bread
  • OLD FASHIONED CRUSTY ITALIAN BREAD 1 package dry yeast 3 tablespoons sugar 1 tablespoon salt 2 cups lukewarm water 6 cups flour unbleached or Pillsbury bread flour 1 egg, slightly beaten 1/4 cup beer Dissolve yeast,...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Betty Crocker's Applesauce Cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!