ork at 425 degrees F for 20 to 25 minutes or
educe heat, cover and simmer for about 1 1/2 hours
lended.
Whisk in cinnamon applesauce, egg, and vanilla.
Add
Sprinkle room-temperature chops with salt, pepper, and thyme.
Place oil in heavy skillet and heat until medium hot.
Brown chops slowly on both sides until golden brown.
This should take about 5 minutes per side.
Combine barbecue sauce, chunky applesauce, and chili powder (if desired.).
Cover chops with sauce.
Cover pan.
Simmer chops til tender, about 10 minutes.
Place softened cream cheese in a bowl.
Add applesauce, raisins and cinnamon and sugar.
Mix well with a fork.
Serve with crackers (Pepperidge Farm butterfly crackers go well with this spread).
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.
ie shell in the freezer for at least 30 minutes.
mall bowl and set aside for topping.
In food processor
Combine applesauce and brown sugar.
Pour into a buttered baking dish.
Mix together biscuit mix and sugar.
Cut in margarine until crumbly. Sprinkle over applesauce mixture.
Bake at 375\u00b0 for 30 to 35 minutes.
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.
combine all the ingredients for the applesauce.
Cover and cook over
cup (reserve remaining puree for other use).
In mixer
About 30 minutes before serving, in medium saucepan over medium heat in 1/2 cup boiling water, heat first 3 ingredients to boiling. Reduce heat to low, cover and simmer 8 to 10 minutes until apples are tender (for chunky applesauce) or 12 to 15 minutes for smoother applesauce.
During last minutes of cooking time, stir in sugar. Makes about 4 cups.
ie shell, using your favorite recipe for pie shells.
Roll out
Preheat oven to 350\u00b0.
Grease loaf pan with margarine.
In a small saucepan, combine raisins and water.
Bring to boil.
Reduce heat; cover and simmer for 1 minute.
Remove from heat.
Stir in applesauce.
Cool to lukewarm.
Cream margarine and sugar.
Beat in egg and vanilla.
Combine flour, baking soda, cinnamon and cloves and mix into batter.
Add applesauce mixture and nuts.
Pour into greased loaf pan and bake for 1 hour or until cake tester comes out clean.
Cool 10 minutes before removing from pan.
Wash apples.
Leaving skins on, either grate them or finely chop them (1 cup chunky applesauce may be substituted for grated apples).
Mix all ingredients except oil.
Mix until smooth.
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.)
melt the butter on high for about 30 to 60 seconds
n large roasting pan. Roast for 20 mins.
Reduce oven
Stir applesauce and pudding mix in a large saucepan.
Stir in milk, rice, egg and cinnamon.
Cook and stir on medium heat until mixture comes to a boil.
Remove from heat.
Cool 5 minutes, stirring twice.
Pour into dessert dishes or bowl.
Serve warm. (For chilled pudding, place plastic wrap or wax paper on surface of hot pudding.
Refrigerate at least 1 hour.
Stir before serving.)