nd toasted.
Recipe By : Diane Mott Davidson, Killer Pancakes
Just substitute an equal amount of Mott's natural applesauce for the oil in a recipe.
Mott's provides that needed moisture and texture with none of the fat, none of the cholesterol.
Options:
Add
1
cup
heated jam to make a jelly apple roll. Use Mott's chunky applesauce.
Preheat oven to 425\u00b0.
Prepare pie crusts according to package directions using 2 jars Mott's chunky applesauce as filling. Sprinkle with cinnamon, if desired. Cut a few vents for steam to escape. Bake at 425\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and continue baking for 25 to 30 minutes or until the crust is golden brown.
For best results, cool completely before serving.
Enjoy.
n rolled out dough. Spread Mott's Applesauce to within 1
ime is used in many recipes, however I find that it
Preheat oven to 350 degrees F.
Combine cake mix, eggs, applesauce and Mott's Strawberry Boom in mixer. Mix until completely combined, about 3 minutes.
Portion batter into greased or lined cupcake tin holder.
Bake 23-25 minutes or until toothpick inserted into cupcake comes out clean. Let cool completely before icing.
While cupcakes are baking, combine all ingredients for icing together in mixing bowl, using electric mixer. Ice cupcakes. Serve.
trawberries and 1/3 cup Mott's Fruit Punch Rush in
Spray desired size pans with cooking spray.
Prepare cake mix according to directions with the following modifications:
Add 1 tablespoon flour to the dry mix.
Stir well.
Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of frosting. Garnish with fresh berries, if desired.
esired.
Combine sugar, water, Mott's(R) Natural Applesauce, cinnamon
Preheat oven to 375 degrees F. Spray 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. In large bowl, combine flour, baking powder, baking soda and allspice.
In medium bowl, whisk together bananas, sugar, applesauce, egg whites, oil and vanilla.
Bake 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Invert onto wire rack. Turn right side up. Cool completely.
Spray desired pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of applesauce for the vegetable oil. Bake and cool as directed.
Frost cake with your choice of Betty Crocker light frosting.
Preheat oven to 350\u00b0.
Spray an 8 x 8-inch pan with cooking spray.
Combine flour, baking powder and salt with 1/4 cup of the cocoa.
Blend in Mott's applesauce, vanilla and milk.
Spoon batter into pan.
Combine brown sugar, rest of the cocoa (1/4 cup) and hot water.
Stir to blend.
Pour over batter in pan.
Bake for 40 minutes.
Remove cake and cool in pan.
Serve with scoop of low-fat frozen yogurt and spoon chocolate sauce that has formed on the bottom over the brownie as a topping.
Rub lemon around rim of glass.
Measure celery salt to a flat saucer.
Turn glass in celery salt to coat rim.
To the glass, add Vodka, Worcestershire sauce, lemon juice, horseradish, Clamato juice, Tabasco sauce and stir well to blend.
Place a young stick of celery, pickled bean or pickled asparagus as a garnish and it is good to chew on.
Eat and drink slowly.
Note: A pickled spicy bean or an pickled asparagus spear are also excellent for a garnish in the drink.
Mott's Clamato juice is available in regular or spicy mix.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9-inch pan. Mix brownie mix, water, applesauce and egg.
Beat 50 strokes by hand.
Don't undermix.
Spread in greased pan.
Bake for 30 to 35 minutes.
Don't overbake.
Cool completely.
Store covered.
Preheat oven to 375 degrees F. In a deep 9-inch square baking pan, add the peaches, pears, blueberries and 2 cups applesauce.
In a separate bowl, mix 2 cups pancake/biscuit mix with 1 cup applesauce. Spread the mixture over the fruit. Sprinkle with sugar.
Bake 35-45 minutes or until the top is brown and sides are bubbling.
Puree all ingredients in a food processor until smooth. Keep refrigerated for up to 1 week.
Preheat the oven to 350 degrees F. Line 12 (2 1/2-inch) muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg.
In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended.
Whisk in applesauce, egg whites and molasses. Add cereal. Stir until moistened.
Stir applesauce mixture into flour mixture just until moistened. Spoon evenly into prepared muffin cups.
Bake 25-30 minutes or until toothpick inserted into center ...
Place all ingredients in a blender and blend until smooth.