On a cold, rainy day this applesauce bread and mug of tea hit the spot.
With each recipe the cookbook includes a short write up about each inn and a sketch of the dish. (Used copies are available online.)
I picked up my copy of the paperback many years ago while working at the Botsford Inn, an 1836 stagecoach stop in Farmington, northwest of Detroit. The place is now, sadly, closed but the original building, once owned by Henry and Clara Ford, is still standing. The selected recipe from Botsford Inn was a favorite with regulars: Frog Legs Sauteed in Cherry Wine.
Though I’ve never attempted Botsford’s frog legs I have made this applesauce bread many times over the years because it’s easy, light, and delish. It came from the Mountain View Inn in Norfolk, Connecticut. The dining room is no longer open but guests enjoy raved-about breakfasts at the deluxe B & B.
Applesauce Nut Bread
4 cups flour
1-1/2 cups sugar
1-1/2 tbs. baking powder
3/4 tbs. salt
1 tsp. baking soda
1 tsp. cinnamon
1-1/3 cups nuts (walnuts work well)
2 cups applesauce
4 tbs. shortening (I use unsalted butter)
Preheat oven to 400 degrees.
Mix flour, sugar, baking powder, salt, soda, cinnamon and nuts together in bowl.
Beat eggs very well and add shortening (butter).
Stir into the dry ingredients along with applesauce.
Put into two greased 8×4 loaf pans.
Bake for 20 minutes at 400 degrees then turn to 325 degrees for 55 minutes or until cake tester comes out clean.
Take out of pan immediately. Cool on rack.
If homemade applesauce is used, thin batter by using milk to the same consistency as a heavy cake batter.