Combine the carrots, pineapple oil, eggs and sugar in a large bowl. Mix well.
In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt and rasins. Mix well then add to the wet ingredients. This batter can stay in the fridge for up to 4 weeks.
To bake: Pre-heat oven to 350. Place the mixture into muffin tins. Cook for 25 minutes.
In a large bowl or pan, put flour
Cream
together the sugars and shortening until smooth. Add eggs
and
vanilla, beating until creamy.
Combine flour, salt, soda
and oatmeal; stir gradually into creamed mixture. Add
chips and nuts.
Drop by rounded teaspoonful onto greased cookie\tsheet. Bake
at
350\u00b0 for approximately 10 to 12 minutes.
Makes a large batch.
1. Cook rice in a large heavy pot.
2. Bake
Butter bottom of casserole dish.
Spread a layer of applesauce on bottom of dish.
Add a layer of potatoes.
Then applesauce and then potatoes, etc., ending with applesauce on top with pats of oleo and sprinkle with cinnamon and nutmeg.
Bake at 375\u00b0 for 1/2 an hour.
Line 9 x 13-inch dish with whole graham crackers.
Mix dry Jell-O and applesauce.
Spread layers of mixture over graham crackers.
Cover with Cool Whip.
Add more layers of ingredients. Top with Cool Whip and chopped nuts.
Heat applesauce.
Add red hots; stir until they melt.
Add nutmeg to taste.
Cool.
Pour applesauce back into original jar and add cinnamon stick.
Keep refrigerated.
Good with toast for breakfast.
Also makes a nice little gift.
Put a layer of graham crackers in a cake pan (9 x 12-inch or larger).
Add cream cheese on top of graham crackers.
Mix applesauce and dry Jell-O.
Put a layer of this mixture on crackers.
Make several layers.
Refrigerate overnight.
Serve with Cool Whip.
Slice
Treet;
fry
in vegetable oil until brown; drain oil. Pour in applesauce;
let simmer for about 10 minutes.
In saucepan, combine cranberry sauce and water, stirring occasionally.
Cook over medium heat until cranberry sauce is melted.
Pour over gelatin in large bowl.
Stir with wire whisk until dissolved.
Stir in mayonnaise until smooth.
Stir in cranberry juice and lemon juice.
utmeg together in a large bowl.
Whisk applesauce, oil, maple syrup
nd place over a large bowl. In another large mixing bowl, combine
ooled dried-apple mixture and applesauce until smooth, about 20-30
Sift dry ingredients together in a large bowl.
Add nuts, raisins and applesauce.
Add oil last.
Bake in tube, Bundt or loaf pan (10 x 14-inch) in slow oven (325\u00b0) for about 1 hour.
I put a small amount of water in pan in oven under cake while baking.
One-half recipe makes a large loaf.
Whole recipe makes 48 cupcakes.
Serve plain or frost lightly.
Keeps well.
ins/batch, drain on paper towels.
Keep warm, serve with applesauce.
In a large mixing bowl; mix together margarine, eggs and egg whites, applesauce and vanilla.
Mix together flours, soda, allspice, nutmeg, cloves and cinnamon.
Beat into applesauce mixture.
Stir in oats and raisins.
Drop by teaspoonfuls onto non-stick sprayed baking sheet.
Bake at 350\u00b0 for 12-15 minutes.
Into large bowl, mix applesauce, sugar, cinnamon, vanilla and egg whites.
Mix until smooth.
Add flour, soda and raisins.
Mix. Add oatmeal; mix until all ingredients are moist.
Drop heaping tablespoonfuls of batter onto greased cookie sheet and flatten to 1/2-inch high.
Bake at 375\u00b0 for 8 minutes, turn and bake 8 more minutes and then take cookies out of oven.
b>applesauce, apples, white sugar, brown sugar, cinnamon, and nutmeg in a large
Dissolve gelatin into boiling water in a LARGE bowl (you're going to want the room when you add the other ingredients to prevent splashing).
Add applesauce all at once.
Stir until thoroughly mixed.
Pour into an 8 by 8 casserole or a shallow dish, and cover.
Refrigerate until partially set (about 1 1/2 hours is good).
Stir in apple chunks, if desired.
Refrigerate an additional 1 1/2 to 3 hours, until set.
This recipe will not set quite as firm as traditional gelatin.
ie shell, using your favorite recipe for pie shells.
Roll