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Saucy Cinnamon Apple Cranberry Bars

Saucy Cinnamon Apple Cranberry Bars
Saucy Cinnamon Apple Cranberry Bars

Crust & Crumbs

Ingredients
  • 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

Ingredients
  • 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
Garnish

confectioner sugar

Directions

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

Donuts

Ingredients
  • 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
Directions

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.

Glaze

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

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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World’s Moisted 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!

World's Moisted Gluten Free Carrot Cake

Cake

Ingredients
  • 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
Directions

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

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

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

Bars

Ingredients
  • 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)
Directions

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.

Glaze

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

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

Ingredients

  • 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

Directions

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

Cake

Ingredients
  • 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
Directions

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

Frosting

Ingredients
  • 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

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Chocolate Mania Vegan Muffins

Chocolate Mania Vegan Muffins

Ingredients

  • 2 tablespoons flaxseed meal
  • 6 tablespoons water (lukewarm)
  • 1-1/2 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons vegan buttery spread (softened at room temperature)
  • 9 tablespoons Our Family Garden, Touch of Honey Applesauce
  • 2/3 cup coconut sugar
  • 1-1/2 teaspoons pure vanilla extract
  • 3 medium ripe bananas (peeled and mashed)
  • 1/3 cup vegan semi-sweet mini chocolate chips

Directions

Line 12 cup nonstick muffin pan with paper liners; lightly mist paper liners with canola oil nonstick spray.

Place flaxseed meal and water in small bowl; stir to combine. Allow to sit for 10 minutes.

In medium bowl, whisk flour, cocoa powder, baking soda and salt until combined.

In large bowl, combine vegan buttery spread, applesauce and coconut sugar until smooth (buttery spread will separate into tiny shreds). Stir in flaxseed meal mixture and vanilla. Stir in flour mixture until combined.

Stir in banana and chocolate chips. Use spring-loaded cookie scoop to fill paper liners until almost full. Place pan on middle oven rack; bake for 22-26 minutes, or until toothpick inserted in center comes out clean. Allow muffins to cool to room temperature before removing from pan.

Notes

Muffins can be stored in airtight container at room temperature for 2 days, or individually-wrapped in plastic wrap and stored in freezer bag in freezer for up to 2 months.

Sarah Meuser, New Milford, CT
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Chocolate Applesauce Sauerkraut Cake

Chocolate Applesauce Sauerkraut Cake
Chocolate Applesauce Sauerkraut Cake

Cake

Ingredients
  • 1/2 can (14 ounce) sauerkraut (drained well)
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter (softened)
  • 1-1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs (room temperature)
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • 1/3 cup water
  • 1/2 cup semisweet chocolate chips
Directions

Spray a 9×13 inch metal cake pan with cooking spray and dust with a little cocoa powder.

Chop the sauerkraut as finely as possible and set aside.

In a medium size bowl, thoroughly mix the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, beat the butter and sugar until creamy. Beat in the vanilla. Scrape the sides of the bowl and beat in the eggs, one at a time.

When eggs are blended, add the flour mixture alternately with the applesauce and the water, stirring, just until mixed. Stir in the chopped sauerkraut and the chocolate chips.

Pour the cake batter into the prepared pan and bake in 350 degree oven on center rack for 30 to 35 minutes or until a toothpick inserted comes out clean. Let cool in the pan.

In the meantime prepare the frosting recipe below.

Spread frosting over the cake.

Frosting

Ingredients
  • 4 tablespoons unsalted butter
  • 6 ounces semisweet chocolate morsels (or bittersweet)
  • 1/2 cup sour cream (room temperature)
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2-2/3 cups un-sifted powdered sugar
  • 1 to 2 tablespoon milk (room temperature)
Directions

Melt the butter in a small saucepan over medium heat. Add the chopped chocolate and stir until it is melted. Scrape into a large mixing bowl. Stir in the sour cream and vanilla.

Add the powdered sugar 1 cup at a time and beat with an electric mixer or hand mixer until smooth and creamy. For thinner frosting, add a little milk.

Lori McLain Denton, TX

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Chocolate and Cherry Applesauce Hand Pies

Chocolate and Cherry Applesauce Hand Pies
Chocolate and Cherry Applesauce Hand Pies

Ingredients

  • 2 refrigerated pie crusts (or 1 recipe for double crust pie crusts)
  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 1/3 cup sour cherry preserves
  • 1/2 cup semisweet chocolate chips
  • 4 ounces cream cheese (softened)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg (beaten)

Directions

Roll out (or unroll if purchased) pie dough. Cut into 4 inch circles using a biscuit cutter (or cut around a 4 inch bowl).

Mix Applesauce and preserves in a bowl.

Melt chocolate in the microwave (1 minute at med. High, then stir and continue in microwave at 15-20 second intervals if needed until melted and smooth).

Mix together cream cheese, powdered sugar and vanilla until smooth.

Spread 1 Tablespoon cream cheese mixture on half of the pie crust rounds. Top with 1 teaspoon of melted chocolate, then 1 Tablespoon of the applesauce mixture.

Sandwich together with another pie dough circle and use the prongs of a fork to seal the edges. Cut a small slit in the top. Place on a parchment lined baking sheet. Brush tops of each hand pie with beaten egg.

Bake at 350 degrees for 20 – 25 minutes or until lightly browned. Let cool for 10 minutes. Serve warm or cool.

Debbie Huber, Petersburg, NJ
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Caleb’s Soft-Baked Vegan Chocolate Chunk Cookies

Caleb’s Soft-Baked Vegan Chocolate Chunk Cookies
Caleb’s Soft-Baked Vegan Chocolate Chunk Cookies

Ingredients

  • 8 large medjool dates (pitted and halved lengthwise)
  • 1/2 cup boiling water
  • 6 tablespoons vegan buttery spread (melted)
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup + 2 tablespoons Our Family Garden, Touch of Honey Applesauce
  • 2 teaspoons pure vanilla extract
  • 2-1/4 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (10 ounce) vegan semi-sweet chocolate chunks

Directions

Line 2 cookie sheets with parchment paper; set aside.

Place dates in mini food processor or blender; add boiling water. Cover and pulse chop to make a date paste (small bits of dates will be visible in the paste).

Add date paste to large bowl with melted buttery spread, light brown sugar, applesauce and vanilla. Stir to combine.

In separate bowl, combine flour, baking soda and salt. Add to wet mixture; stir to combine. Stir in chocolate chunks.

Use spring-loaded cookie scoop to scoop heaping tablespoonsful of dough, one inch apart, onto prepared cookie sheets. Bake one cookie sheet at a time, on middle oven rack, for 14-18 minutes or until cookies have a slightly cracked texture and are just beginning to brown.

After 5 minutes, transfer cookies to wire rack to continue cooling.

Notes

Cookies can be stored in airtight container at room temperature for up to 4 days; or frozen for up to 2 months (if freezing, defrost cookies at room temperature).

Sarah Meuser, New Milford, CT