In 2-quart microwave-safe dish, combine apples and water. Cover with lid or vented plastic wrap; microwave on HIGH (100%) 12-14 minutes or until apples are tender. (If microwave does not have carousel, rotate dish every 4 minutes). Stir in sugar and choice of flavorings.
Microwave on HIGH 3 minutes or until sugar dissolves. Stir and set aside to cool before serving. If finer texture is desired, mash or puree apple mixture and put through a strainer.
Put all ingredients in mixing bowl.
Blend at low speed, then turn to medium for 2 minutes.
Grease a 8x8 glass square cake pan and coat with graham cracker crumbs.
Pour in batter.
Microwave at 50% power for 6 minutes, rotating 1/4 every 3 minutes.
Increase power to High.
Microwave 2 to 5 minutes, or until done.
The top of the cake will have alittle batter that will seem not to be cooked.
Let stand on countertop 5 to 10 minutes.
large bowl.
Whisk applesauce, oil, maple syrup, vinegar, and
ec.
in the microwave.
Transfer the applesauce to the bowl
he cereal mixture with the applesauce and egg whites, and mix
ooled dried-apple mixture and applesauce until smooth, about 20-30
ntil smooth and creamy (eggs, applesauce and Splenda).
Then add
Heat water in microwave.
When boiling, add cinnamon hots. Cook until the candy dissolves; stir occasionally.
Take from microwave.
Immediately add jello; stir well.
Cool to lukewarm. Add applesauce.
Refrigerate.
Spray an 8 inch microwave safe dish with a non stick cooking spray.
Mix the brown sugar and 1/4 C of walnuts together in a small mixing bowl and set aside.
In a separate bowl mix together the baking mix, remaining walnuts and the cinnamon.
Pour the milk into the mixture.
Add the applesauce and beat with an electric mixer on low speed for 30 seconds.
Spread the batter into the prepared pan.
Sprinkle the top with the brown sugar mixture.
Microwave on high for 8 minutes or until the cake springs back when lightly touched.
pie filling and applesauce till moist. Use a microwave safe bundt pan
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.
When using cake pan with a hole in it, double recipe.
Cream shortening; add sugar and cream it.
Add egg and beat well.
Add applesauce.
Sift flour and all dry ingredients together.
Add to mixture.
Bake at 350\u00b0 about 1 hour and 5 to 10 minutes when recipe is doubled.
ie shell, using your favorite recipe for pie shells.
Roll
round. Place ghee in a microwave-safe bowl; cook in the
b>applesauce.
Pour wet ingredients into dry, and mix thoroughly.
Microwave
Dissolve soda in applesauce.
Cream lard and sugar.
Add applesauce.
Cream together, then add dry ingredients.
Bake in layer pans in moderate oven about 45 minutes (325\u00b0 works good).
Mix oil and 1 1/2 cups sugar.
Beat in eggs. Stir in flour, baking soda, salt, cinnamon and cocoa.
Add applesauce and pour into greased 9 x 13-inch pan. Sprinkle top of batter with 2 tablespoons sugar, nuts and chocolate chips. Bake at 350\u00b0 for 30 to 40 minutes.
Can divide recipe in half and bake in an 8 x 8-inch pan.
In large bowl, combine flour, oats, sugar (3 tablespoons), baking powder, baking soda, cinnamon and salt.
Add chocolate chips.
In small bowl, combine eggs, oil, applesauce and vanilla and mix remaining sugar until well blended.
Add to flour mixture and stir until dry ingredients are just moistened.
Spoon into paper lined microwave-safe pans, filling each about 2/3 full. Microwave on High power for 2 to 3 minutes.
Sprinkle with confectioners sugar.
Preheat oven to 325\u00b0.
Lightly oil a 9 x 9-inch cake pan. Measure applesauce into mixing bowl.
Add oil and sugar.
Measure out flour.
Add spices and soda; stir to mix, then add to applesauce mixture.
Stir well.
Add chocolate chips and raisins and stir some more.
Scrape into cake pan.
Lick spoon.
Bake at 325\u00b0 for 50 to 60 minutes.
(This cake keeps well even if not eaten right away.)
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.