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Amazing Apple Apricot Tart

Amazing Apple Apricot Tart
Amazing Apple Apricot Tart



Lightly grease baking sheet or line with parchment paper.

Unfold the two pastry sheets.
Place one dough piece on the baking sheet.

Spread jam over dough leaving a ½-inch of margin all the way around the edge.
Spread apple sauce over jam.

Cut the second pastry sheet into ½-inch strips.
Place strips in a criscross pattern over apple sauce, adjusting the length as needed.

Wisk egg with water to create an egg wash. Brush on edges.

Use more strips and cover all the edges hiding the ends of the crisscross strips. Brush all the dough strips with egg wash.

Bake at 400 degrees F. for 20-25 minutes.
Serve warm or cold.

Renata Stanko, Lebanon, OR

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Fudgy Black Forest Applesauce Brownies

Fudgy Black Forest Applesauce Brownies

These brownies are rich, fudgy and taste deliciously decadent yet they are chock full of healthy ingredients like chickpea flour, applesauce and dark cherries. Topped with Greek yogurt and extra cherries, just one small piece is all you need to satisfy your sweet cravings. Everyone will be asking for this recipe!

Fudgy Black Forest Applesauce Brownies


  • 1/3 cup butter
  • 1 cup semisweet chocolate chips
  • 1/2 cup coconut sugar
  • 4 tablespoons cocoa powder
  • 3/4 cup chickpea flour
  • 1 tablespoon ground coffee beans
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • 2 eggs (beaten)
  • 2 cups frozen dark cherries (divided)
  • 16 tablespoons Greek Yogurt


Preheat oven to 350° F.

Melt butter in a small saucepan. Remove from heat and add chocolate chips. Mix well until chips have melted. Set aside.

In a medium bowl mix sugar, cocoa powder, flour and ground coffee beans. Stir into chocolate mixture.

Add applesauce and beaten eggs.

Chop one cup of cherries into quarters and add to brownie batter. Pour into a greased 9 1/2 ” X 7 ” baking tray. If tray is slightly smaller, brownies will be thicker.

Bake on lower shelf of oven for approx. 30-35 minutes or until a toothpick inserted into center of brownies comes out clean. Remove from oven and allow to cool.

When ready to serve, cut into 16 squares and top each with yogurt and remaining cherries.

Fiona Green, Keller, TX

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Maple Apple-Nut Pie

Maple Apple-Nut Pie
Maple Apple-Nut Pie


  • 1 (9 inch) unbaked pie crust
  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 3 cups Lyles Golden Syrup (or light corn syrup)
  • 1/4 cup unsalted butter (melted & slightly cooled)
  • 1 tablespoon light brown sugar
  • 1/4 cup pure maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1-1/4 cups chopped walnuts (plus 20 whole walnuts)
  • vanilla ice cream (optional)


Place unbaked crust into regular size pie dish.

In a medium bowl, mix applesauce, golden syrup, butter, sugar, maple syrup, eggs and vanilla.

Put chopped nuts into pie crust. Pour mixture over nuts.

Top with whole nuts arranged in 2 circles.

Bake 45 to 55 minutes or until crust is golden. Let cool completely.

Serve with scoop of vanilla ice cream on side or top.

Valerie Szlatenyi, Wakefield, RI

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Streusel Applesauce Muffins

Streusel Applesauce Muffins
Streusel Applesauce Muffins

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup canola oil (or vege oil)
  • 1 pinch salt

In a small bowl mix brown sugar, flour, salt with oil until it resembles a rough crumb. Set aside.


  • 2-1/2 cups Our Family Garden, Touch of Honey Applesauce
  • 1/2 cup + 3 tablespoons granulated sugar
  • 1/2 cup dark brown sugar
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 tablespoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 4 tablespoons butter (melted and cooled)
  • 1/4 cup vegetable oil
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon water
  • 1-1/2 teaspoons vanilla extract

Insert muffin liners into muffin pan or spray muffin pan with nonstick cooking spray. Adjust oven rack to the upper middle position.

In a small saucepan add 1 and 1/2 cups of applesauce to simmer over medium high heat. Stirring frequently, cook applesauce until mixture is thickened (resembles an apple butter), 10-15 minutes. Remove from heat and allow to cool to room temperature (10 to 15 minutes).

Sift together flour, baking powder, salt, and spices together into a large bowl and set aside.

In a mixing bowl add remaining sugar and eggs, whisking together until incorporated. Batter should be light yellow; don’t over mix.

Begin to add melted butter and oil in slowly, whisking into the sugar/egg mixture. Once combined begin to whisk in sour cream, milk, water, and vanilla extract until combined.

Using a mixing spoon or rubber spatula fold in sifted dry ingredients and remaining applesauce. DON’T OVERMIX, fold until combined. Batter will not be smooth. This is not cake batter.

Scoop muffin mixture into the muffin pan using a 3 Tablespoon scooper or ice cream scoop. Top wet mix with one teaspoon applesauce reduction. Using a wooden skewer, toothpick, or chopstick swirl the applesauce reduction in a circular movement. Top with 1 teaspoon of streusel.

Bake muffins for approximately 15 to 17 minutes. Be sure to rotate the muffin tin halfway through baking.

Remove from oven and allow muffins to cool for 5 minutes in the tin. Remove from tin and let muffins cool for an additional 5 to 7 minutes and serve.

Jennifer Eggleston, North Chesterfield, VA

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Saucy Cinnamon Apple Cranberry Bars

Saucy Cinnamon Apple Cranberry Bars
Saucy Cinnamon Apple Cranberry Bars

Crust & Crumbs

  • 1-1/2 cups all-purpose flour
  • 1 cup quick oats
  • 1 cup light brown sugar (packed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup butter (melted)
  • 1/2 cup toasted walnuts

Apple Filling

  • 1/4 cup cold apple juice
  • 4 teaspoons cornstarch (generous teaspoons)
  • 1-1/4 cups Our Family Garden, Cinnamon Applesauce
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 egg yolk (from extra large egg)
  • 3 tablespoons butter (cut into small pieces)
  • 1 medium Granny Smith apple (peeled, cored, and diced small)
  • 1/2 cup sweetened dried cranberries

confectioner sugar


Generously coat an 8X8-inch baking dish with cooking spray. Set aside.

In a large bowl, combine the flour, oats, brown sugar, baking soda, salt and cinnamon. Mix well, breaking up any lumps of brown sugar.

Add the butter and stir until coarse crumbs form. Reserve 1 cup of crumb mixture for topping. Lightly press remaining crumbs into bottom of prepared baking dish.

Bake 15-20 minutes or until lightly browned, Cool slightly.

Meanwhile, make the filling:
Mix together the apple juice and cornstarch. Set aside. (You may have to stir again before adding to mixture in next step.)

Place the applesauce, sugar, lemon juice and egg yolk in a 2-3 quart saucepan. Cook over medium high heat, stirring constantly for 7-8 minutes. Add the cornstarch mixture. Mix well and cook another 8-10 minutes, until mixture comes to a boil. Mixture should be thick, like pudding.

Remove from heat and whisk in the butter. Stir until all is incorporated. Add the diced apple. Pour mixture over partially baked crust, carefully spreading to the edges. Sprinkle cranberries evenly over top.

Stir walnuts into reserved crumbs and distribute evenly over all.

Bake 35-45 minutes or until lightly browned. Cool in pan on a wire rack.

Sprinkle lightly with confectioner’s sugar, if desired.

To serve:

Cut into bars. Serve as a bar cookie or serve warm with vanilla ice cream or whipped cream, if desired.
Susan Bickta, Kutztown, PA
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Mini Applesauce Chai Donuts

Mini Applesauce Chai Donuts

The ingredients in these delectable little donuts are so wholesome, you’ll feel great about serving them to your family. Unsweetened applesauce lends not only a fruity burst of flavor, but replaces some of the sugar and fat in the batter, making these sweet treats waist-line friendly. Chai spice, almonds, and real maple syrup are the perfect compliments to the apple flavor.

Mini Applesauce Chai Donuts


  • 1-1/4 cups Our Family Garden, Unsweetened Applesauce
  • 1/3 cup butter (softened)
  • 1 cup erythritol sweetener (or granulated sugar if preferred)
  • 2 eggs
  • 1 cup extra fine almond flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon chai spice
  • 1/4 teaspoon fine salt
  • butter flavored cooking spray

In the bowl of a stand mixer fitted with the paddle attachment place the applesauce, butter, sugar, and eggs. Beat on medium speed until combined.

Slowly add the almond flour, then the whole wheat flour. Mix until combined, then add the baking powder, baking soda, chai spice, and salt and continue mixing until thoroughly blended. Place the batter into a gallon sized zip top bag.

Spray the wells of a mini muffin tin with cooking spray. Cut a 3/4 inch hole into the zip top bag containing the batter. Pipe about 2 tablespoons of batter into each well of the donut pan.

Bake donuts for 12 to 14 minutes. Remove from the oven, allow to cool five minutes, then remove donuts to a cooling rack.

Repeat with the remaining batter. Allow all the donuts to cool thoroughly.


  • 1 cup powdered erythritol sweetener (or regular powdered sugar)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk
  • 1/4 cup chopped almonds

Place the powdered sugar substitute, maple syrup, and the milk into a medium bowl and whisk until smooth. If the glaze is too thick, add a bit more milk.

Dip the cooled donuts, top side down, into the glaze, then set donuts back onto the cooling rack.

Sprinkle the donuts with the chopped almonds and allow the glaze to set before serving.

Shauna Havey, Roy, UT
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Gluten Free Carrot Cake

World's Moisted Gluten Free Carrot Cake

Your guests won’t believe this is a healthy gluten free full of fiber fresh carrot cake!

Gluten Free Carrot Cake


  • 1-1/2 cups Our Family Garden, Unsweetened Applesauce
  • 2 cups pure cane sugar
  • 3 eggs
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 cups carrots (grated)
  • 1 cup shredded coconut (any kind)
  • 1 cup almond (chopped)
  • 1 teaspoon vanilla
  • 1 cup crushed canned pineapple in juice

Combine applesauce, sugar, and eggs in mixer. Add flour, baking soda, baking powder, salt, and cinnamon until well incorporated. Stir in carrots, coconut, nuts, vanilla, and pineapple.

Pour into 3 greased 8×8 round pans. (I used heart pans for Valentine’s Day.)Because cake is so moist I put parchment paper on bottom and spray with non-stick baking spray.

Bake for 30 minutes or until knife comes out clean.

Cool COMPLETELY before icing the cake.

I like to cover mine with wrap and refrigerate overnight and then assemble the cake the next day.

Cream Cheese Frosting

  • 1/2 cup butter (softened)
  • 8 ounces cream cheese (softened)
  • 1 pound cream cheese
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Combine all ingredients in an electric mixer and blend until smooth. Invert first layer of cake on cake plate or platter and spread icing evenly all over.

Continue with the next 2 layers and smooth icing evenly over sides. Decorate to your liking and enjoy!

Rozanne Gooding, Carlsbad, CA

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Gluten Free Apple Dapple Bars

Gluten Free Apple Dapple Bars
Gluten Free Apple Dapple Bars


  • Non-Stick Cooking Spray
  • 1/3 cup Our Family Garden, Unsweetened Applesauce
  • 2/3 cup gluten free baking mix
  • 1/3 cup brown sugar (packed)
  • 1 egg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1-1/4 cups steel cut oats
  • 1/4 cup finely chopped walnuts
  • 1/3 cup coarsely chopped walnuts (garnish)

Spray an 11×7-inch baking dish with cooking spray. Set aside.

For bars, in a large mixing bowl, beat first seven ingredients together on low speed until smooth. Stir in oats and finely chopped walnuts.

Spread evenly in prepared dish. Bake at 325 degrees for 15 minutes. Cool completely before cutting into 12 bars. Meanwhile prepare the glaze recipe below.

Place bars on a plate then drizzle glaze over bars as desired. Sprinkle each with a few walnuts for garnish. Allow glaze to harden before serving.


  • 2 tablespoons unsalted butter
  • 2 tablespoons milk (room temperature)
  • 1/4 teaspoon vanilla extract
  • 1-1/2 to 2 cup powdered sugar

For glaze, in a small saucepan heat butter over medium heat until butter just begins to brown, stirring constantly. Remove from heat.

Slowly stir in milk and extract. Place in a small mixing bowl. Add 1-1/2 cups powdered sugar and beat on low speed until smooth. Beat in additional powdered sugar as needed to reach drizzling consistency.

Mary Shivers, Ada, OK
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Coconut Pecan Applesauce Bars

Coconut Pecan Applesauce Bars


  • 1 cup salted butter (softened)
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 2 teaspoons vanilla
  • 2 cups old fashioned oats
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sweetened coconut flakes
  • 2 ounces German Chocolate baking bar (chopped)
  • 1 cup chopped pecans


Cream together butter, sugars, applesauce and vanilla in a medium size mixing bowl at medium speed.

In a separate medium size bowl combine all dry ingredients and slowly add to the wet ingredients.

Press the dough onto a 10 x 15 cookie sheet which has been lined with parchment paper.

Bake at 350F for 28-30 minutes or until is cooked through.

Drizzle with chocolate if desired. Cut into 24 bars.

Karen Smithson, Quitman, AR
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Cinnamon Applesauce Cake

Cinnamon Applesauce Cake
Cinnamon Applesauce Cake


  • 1/2 cup unsalted butter (softened)
  • 1-1/2 cups brown sugar (packed)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/2 cups Our Family Garden, Cinnamon Applesauce
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup buttermilk

Sift the dry ingredients into a medium sized bowl and set aside.

In a medium bowl, with hand or stand mixer, cream the butter with the brown sugar until light and fluffy, making sure to scrape down the sides.
Beat in the eggs and the vanilla.

Add the applesauce and mix until incorporated.

Add the flour, baking soda, baking powder , and buttermilk and mix until combined and smooth.

Pour the batter into a lightly sprayed 9 x 13 baking pan and spread evenly with the back of a spoon or spatula.

Bake for 35 to 40 minutes or until a toothpick inserted into the cake comes out clean.

Cool completely.

While you are waiting for the cake to cool, you can start making the frosting.

Spread the frosting on top of the cake before cutting


  • 1/3 cup unsalted butter
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1/3 cup heavy cream
  • 2-1/4 cups confectioner sugar

In a medium sized saucepan, melt the butter with the brown sugar and vanilla over medium heat, stirring at all times.
Bring to a low boil and slowly add the heavy cream while continuing to whisk together.

Continue whisking while it simmers for 2 minutes. Remove from the heat and let cool to room temperature.

Add the confectioner’s sugar and whisk until thick & smooth.

Lori McLain, Denton, TX