Cream together sugar and butter.
Add eggs and beat well. Sift together flour, and salt, set aside.
Blend baking soda and applesauce (this may foam up suddenly, use a 1-quart pan).
Add applesauce and flour mixture alternately to creamed mixture.
Mix well.
Add remaining ingredients.
Spread into ring pan or loaf pans.
Decorate with candied fruits and nuts.
Bake at 300\u00b0 for about 1 hour.
Cream sugar and shortening.
Add applesauce.
Add raisins to cooled mixture.
Gradually add flour, spices and nuts.
Mix well and pour into tube pan or loaf pan if desired.
Bake at 350\u00b0 until done.
The longer it sets, the more moist it will be.
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Stir together flour, sugar and baking powder.
Set aside.
In a large mixing bowl, combine cereal and milk.
Let stand about 5 minutes.
Add egg and applesauce.
Beat well.
Add flour mixture, stirring only until combined.
Put batter into muffin pans that have been coated with cooking spray.
Bake at 400\u00b0 for 20 minutes. Yield: 12 muffins.
Preheat oven to 350\u00b0. Sift together first 6 ingredients; set aside. Combine eggs, applesauce and melted shortening. Add flour mixture. Stir in nuts. Pour into a greased 9 x 5-inch pan. Bake for 1 hour.
Combine and cook raisins with 2 cups water until raisins have used up all water (cook slowly).
Set aside to cool.
In large bowl, mix flour, soda, salt, nutmeg and cinnamon.
In another bowl, combine eggs, applesauce, equal oil and vanilla.
Add nuts and fruit mixture.
Stir in dry ingredients and blend thoroughly. Pour into 10-inch tube pan.
Bake in preheated oven at 350\u00b0 for 35 to 40 minutes or until done.
Cook raisins in water until water is dissolved.
Add applesauce, eggs, oil, then remaining ingredients.
Mix well by hand.
Put in 8-inch square pan sprayed with Pam.
Bake at 350\u00b0 for 25 to 30 minutes.
Spray 9 x 13 pan with cooking spray. Mix flour, Splenda, spices and soda. Add oil and eggs. Mix well. Add vanilla flavoring, applesauce, raisins, nuts and dates. Sprinkle a little flour over raisins, dates and nuts to keep them from falling to the bottom of cake while cooking. Bake at 350\u00b0 for 45 to 55 minutes.
Mix jello with applesauce.
Let stand 20 minutes.
Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.
Measure 3/4 cup; stir in applesauce and cinnamon.
Pour into bowl or 4 dessert glasses.
Refrigerate until set but not firm.
Refrigerate remaining gelatin until slightly thickened.
Mix in yogurt; spoon over gelatin in bowl.
Refrigerate 2 hours or until set.
large bowl.
Whisk applesauce, oil, maple syrup, vinegar, and
est.
Candied quince:
Peel the quince, slice it in
I use my Pan Release recipe#78579 for greasing).
In
Cake:.
In a saucepan, combine couscous, amasake, water, juice, and salt. Heat and stir for 10 minutes, or until couscous swells and becomes soft. Add vanilla. Pour into cake pan, smooth the surface, and add topping.
Topping:.
Arrange strawberries on top of cake artfully. Dissolve kudzu in juice, add lemon peel, heat and stir until it thickens. Add vanilla. Pour over strawberries and cake. Let cool for an hour in the refrigerator before serving.
Follow cooking directions for rice.
When finished, combine raisins and applesauce.
Stir.
Pour 3 cups of boiled hot water over flakes.
Bake in oven on cookie sheet for 1 1/2 hours at 325\u00b0.
Substitute any fruit you wish.
This is a vegan recipe, no eggs or milk.
s soft, cover and refrigerate (no time given on original).
shortening, beat in eggs, water & applesauce. Add dry ingredients.
Stir
Add yogurt, sugar, molasses, and applesauce to eggs; whisk until smooth
ooled dried-apple mixture and applesauce until smooth, about 20-30
arge bowl, blend cake mix, applesauce and eggs until moistened.