It’s a great feeling having a few things tucked in the freezer all ready for the holidays. I just finished tearing bread crumbs from a big loaf of sour-dough bread. They’ll sit out on a cookie sheet till tomorrow to dry out then I’ll put them in a bag and into the freezer …. my turkey gravy is already in there, chillin’ until the big day.
Now for something sweet! It’s hard to resist the cherry/ almond flavour combination in this recipe from Better Homes and Gardens– super easy and delicious and you can freeze it for up to a month. I have to confess that I was feeling a little feisty today and made big changes to the original recipe. The result was more cakey and I’m proud to say, yummy. Here’s my version.
Preheat oven to 180 degrees C/ 350 degrees F
1 cup softened butter
1 cup unsweetened apple sauce
2 cups packed brown sugar
2 1/2 teaspoons baking powder
2 teaspoons almond extract
2 1/2 cups all-purpose flour
3 cups regular rolled oats
1 heaping cup sliced almonds
1 cup cherry preserves
Line a large baking/lasagne pan (13 x 9 inches) with foil so the foil goes well beyond the edges. Brush the foil with vegetable oil. Put butter in a large bowl and beat with a mixer on high speed for 30 seconds. Add brown sugar and baking powder. Beat on medium until well combined being sure to scrape down any mixture from the sides. Add the apple sauce, egg and almond extract and beat again. Now beat in the flour. When it is well incorporated, stir in the oats and the almonds.
Press all but one cup of the dough evenly into the pan. Spread with the cherry preserves and drop blobs of the remaining dough here and there over the top.
Bake for 35 minutes. Let cool a little and then using the foil lift out of the pan and let cool completely on a wire rack. Cut into two halves-wrap in foil (you’ll need fresh foil for one half) and freeze. Of course you may decide that you deserve a little taste, just like I did.