Chunky Applesauce

My mother-in-law taught me how to make this chunky and sweet applesauce. We love it! In the fall I make large batches of it and process for later, along with the straight apple (no sugar added) version I learned to make at home.  This is a small-batch version for my college kid.  The picture is actually a batch of about 8-9 smaller apples that had fallen from our tree, but you can see what it looks like about half way through the cooking.

4 apples, peeled, cored, cut in quarters
1/4 cup sugar
pinch cinnamon or nutmeg

Cook in a small pan, over medium heat, with 1/2 cup water, until the apples are soft. (Takes about 30 minutes.) Add water as necessary to maintain a saucy consistency.  If you don't add water, it may end up thick, like apple butter, which is not necessarily a bad thing.
Store in a mason jar in the refrigerator.

Whole Wheat Pancakes

My daughter is a freshman in college now, and she wants me to send recipes of things we just normally eat.  These are the pancakes I have been making since I was ten years old.

2 eggs,  beaten
1 cup buttermilk*
1/3 cup vegetable oil
   Mix well. Then add:
2 T. sugar
1 1/4 cup whole wheat flour
1/2 t. salt
1 T. baking powder
   Stir until smooth, or beat with an electric mixer.
   Cook over a hot griddle ( upon which water droplets dance!)
   Serve with maple syrup or home made applesauce.** Or fruit and whipped cream. Or syrup made with sugar, water and Mapleine. Peanut butter and banana? Nutella? A fried egg? It's all good.

NOTE: To make the ones in the picture, I stirred in some fresh, whole blueberries before cooking.
* You can substitute regular milk and they are still delicious! Or for a bit closer to buttermilk, plop a heaping spoonful of yogurt in the measuring cup and fill to the 1 cup line with milk.
** After mentioning this, I'll have to send her a little college version of my applesauce.