Nesting

This weekend we packed-up the Prius and headed across country to the campus our son, a college sophomore, now calls home. The empty nest is far from new, but somehow I feel it more acutely when I’m on his turf, climbing 3 flights of stairs to reach the small dorm room where he nests and sleeps, suspended a few feet from the ceiling on a lofted twin bed that hovers over an institutional desk of similar size, and where every foot of floor space is committed to laundry baskets, backpacks, book shelves, trash cans, and yes, a modest beer can pyramid which conveys a respectful, “Hey Mom, we cleaned-up for you!”

We had a great day filled with sporting events, a cook-out, and irresistible walk across the beautiful campus. Last year at this time I took a batch of his favorite cookies, but this time he waived it off and asked me to bring a few recipes including a copy of my mother’s “Fresh Apple Cake” and some of the Johnny Red apples I’d picked on a recent excursion to a friend’s orchard. It turns out, he’s going to prepare a meal and bake one of his favorite cakes for friends.

As I drove away, absent the transfer of cookies, I realized that he this is one of many ways in which he is growing-up. He’s baking and cooking on his own now, and for the same reason my husband and I do - to be purposeful about what we eat and show that we care. Granted, its not easy to find the time to cook from scratch, but when I think of it as a way to give a gift of health and caring, then it seems like time well spent. Its even better to cook WITH the one(s) you care about – the time goes even more quickly and your collaboration in the kitchen is another way to build memories and strengthen your bond.

Here’s the recipe for our family’s favorite “Fresh Apple Cake.” It’s a great fall treat and healthier than most because it uses cooking oil rather than saturated fats like butter and shortening. I don’t peel the apples because the peel is a good source of micronutrients and fiber...and not peeling also speeds up preparation! I use whole wheat pastry flour in all of my baking rather than all-purpose flour to get more fiber and nutrients into the finished product without sacrificing texture or flavor.

1 1/2 C canola oil (may use 1 C oil and 1/2 C applesauce)

2 C sugar

3 C flour

3 eggs

1 t soda

1 t salt

2 t vanilla

1/2 t nutmeg

1/2 t cinnamon

3 C chopped fresh apples (my favorite are Jonathans, but any tart apple will do)

1 C chopped pecans or walnuts

1 C golden raisins

Combine oil and sugar. Add beaten eggs and vanilla. Sift together the dry ingredients and add dry to the first mixture. Stir in chopped fresh apples, nuts and raisins. Pour into a greased and floured Bundt or oblong 13” x 9” pan and bake at 325 for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Jan