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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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Red Hot Applesauce Gel Dessert

Red Hot Applesauce Gel Dessert
Red Hot Applesauce Gel Dessert

Ingredients

Directions

Dissolve cinnamon candies in water in a saucepan over medium heat.

Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture.

Pour into a serving dish and refrigerate until set, about 2 hours.

Notes

Can serve with a dollop of whipped cream or whipped cream cheese.

Lori McLain, Denton, TX
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Pork Chops and Applesauce Pot Pie

A riff on the traditional “pork chops and applesauce” dinner (also made famous by Humphrey Bogart and Peter Brady!), I have taken that Sunday dinner concept and created a delicious pot pie with all of the same elements.

Pork Chops and Applesauce Pot Pie

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless pork loin (chopped into 1 inch cubes, about 2-1/2 cups cubed)
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 stick butter
  • 1 small yellow onion (chopped)
  • 3 cups carrots (chopped into 1/2″ dice)
  • 2 cups potato (peeled and chopped into 1/2″ dice)
  • 1/4 cup fresh sage (chopped)
  • 1/2 cup flour
  • 2-1/2 cups chicken stock
  • 1 cup milk
  • 1-1/2 cups frozen peas (thawed)
  • 2 cups Our Family Garden, Cinnamon Applesauce
  • 2 (10 inch) refrigerated pie crusts (refrigerated packaged crust)
  • 1 egg yolk + 1 teaspoon water for egg wash

Directions

In a large skillet with sides, heat the olive oil over medium heat. Add the raw, cubed pork, ½ teaspoon of the salt, and 1 teaspoon of the black pepper to the pan and cook for 3 minutes until pork is almost cooked through (it will cook again in the filling of the pie). Remove from skillet and set aside.

Add the butter to the skillet and sauté the onion, carrots, potatoes, and sage over medium heat. Season with the remaining ½ teaspoon of the salt and 1 teaspoon of the black pepper. Cover the pan and continue to sauté for about 10 minutes, stirring frequently, until potatoes and carrots are just fork tender.

Add flour to the pan and stir to coat, cooking for one minute over medium heat. Gradually add the chicken broth and milk. Stir gently as sauce thickens and forms a thick creamy gravy. Add the pork to the pan with any drippings, peas, and applesauce, stirring to combine. Cooks for 1-2 minutes, bubbling to creamy thick consistency. Remove from heat and let cool completely.

Lightly flour the counter top and roll the first crust to 13” width. Place in the bottom of a 10” pie plate. Put the filling in the bottom crust. Roll out the second crust to 12”and place on top of filling. Roll in the edges and crimp to form a crust. Brush with egg wash and slice several slits in the top for venting. Bake for one hour or until crust is golden brown and filling is bubbling DEVOUR!

Pamela Gelsomini, Wrentham, MA
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Cinnamon-Toasted Pecan-Pork Chops

Cinnamon-Toasted Pecan-Pork Chops

Growing up we always had applesauce on the dinner table when pork was served… so to me they go hand-in-hand. The applesauce was always homemade and it made me smile when I dove into my first jar of Cinnamon applesauce. It reminded me of home!

Cinnamon-Toasted Pecan-Pork Chops

Simple Golden Pepper-Applesauce

Ingredients
Directions

Put roasted pepper into a food processor and pulse until smooth. Put pulverized pepper into a small microwave safe mixing bowl and add applesauce. Stir until blended.

Set aside.

Cinnamon-Toasted Pecan Pork Chops

Ingredients
  • 4-1/2 pork loin chops (inch thick each)
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 4 ounces ground toasted pecans
  • 2 tablespoons Coconut oil

Using a meat mallet, pound each pork chop until it’s 1/4 inch thick; pounding each side evenly. Set aside.

In a shallow pie pan, whisk the two eggs until beaten. Stir in cinnamon, salt, pepper, and garlic powder.

Put pecans in a pile on a flat serving dish.

Coat each pounded pork chop with beaten egg mixture, then coat each side with pecans. Place pecan coated chops in a single layer on the serving dish. Set aside.

Heat 1 tablespoon coconut oil, in a heavy bottomed fry pan, to medium heat. Add 2 pecan coated pork chops, don’t crowd them in the pan, and fry for two minutes per side. Note: adjust the heat to medium-low if the pecans start to burn before cook time is up.

Serving Directions

Remove cooked chops to a warm serving platter. Add remaining 1 tablespoon coconut oil to pan and cook remaining two pork chops, then add to serving platter.

Warm Simple-Golden Pepper-Applesauce in a microwave; then evenly pour over cooked chops.

Laurie Figone, Petaluma, CA

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Gluten Free Cinnamon Swirl Applesauce Pancakes

Gluten Free Cinnamon Swirl Applesauce Pancakes
Gluten Free Cinnamon Swirl Applesauce Pancakes

Ingredients

  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 1/2 cup unsweetened vanilla almond milk (unsweetened)
  • 1 egg
  • 2 tablespoons canola oil (or melted butter)
  • 1 cup gluten free pancake mix (e.g. King Arthur Flour brand)
  • 1 teaspoon cinnamon
  • 1 teaspoon water

Directions

In a mixing bowl, whisk applesauce, milk, egg and butter or oil until combined. Add pancake mix; blend well.

Let batter stand for 10 minutes to let dry ingredients fully hydrate. Transfer ¼ cup of batter to a small bowl. Add cinnamon and water; blend well.

Transfer cinnamon batter to a squeeze bottle. Heat skillet over medium heat. Lightly grease with butter or no-stick cooking spray.

With squeeze bottle draw swirls/spirals of batter, a few inches apart on skillet. Immediately spoon a heaping tablespoon over the top forming about 3-inch in diameter pancakes. (You can make these larger or smaller to your taste).

When pancake edges look dry and bubbles appear on surface, flip pancakes to cook other side. Cook pancakes until golden brown. Repeat with remaining batter. Serve with your favorite topping.

Lisa Keys, Kennett Square, PA

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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 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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Applesauce-Pecan Dessert Burritos

Applesauce-Pecan Dessert Burritos
Applesauce-Pecan Dessert Burritos

Ingredients

  • 1 cup Our Family Garden, Cinnamon Applesauce
  • 1/3 cup dark brown sugar
  • 2/3 cup chopped pecans
  • 1/4 teaspoon cinnamon
  • 5 (6 inch) flour tortillas
  • butter flavored cooking spray
  • 2/3 cup powdered sugar
  • 1 to 2 tablespoon apple cider or apple juice

Directions

In a medium bowl, mix together the applesauce, dark brown sugar, chopped pecans and cinnamon.

Lay the tortillas on work surface. Place equal amounts of the nut and fruit filling down the center of the tortilla and fold ends over the filling and roll as you would a burrito.

Spray the prepared burritos with butter flavored cooking spray on all sides. Carefully place the filled burritos on a panini grill or grill pan and cook 2-3 minutes on each side over a medium-high heat until golden.

To serve, cut each in half diagonally and place on small plate. Mix powdered sugar with apple cider or juice and mix until smooth. Drizzle over dessert burritos.

Lori McLain, Denton, TX
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Applesauce-Cheese Beignets

Applesauce-Cheese Beignets

with Blueberry Sauce

Applesauce-Cheese Beignets

Ingredients

Directions

Cream cheese, sugar, applesauce, cinnamon, cornstarch, lemon and orange zest and vanilla, until smooth.

Beat in egg. Line baking sheets with parchment paper.

Cut each puff pastry sheet into 12 squares. Spoon 1 teaspoon of applesauce filling onto 1/2 of the squares, brush outside edges with egg wash and top with second square, using a fork to seal the edges together.

Repeat, using all the dough, for a total of 24 beignets. Bake in preheated oven for 20 minutes. Let cool slightly before sprinkling liberally with powdered sugar.

Thin blueberry preserves with a little water and heat on stove, or in microwave and serve with pastries.

Sharon Ricci, Mendon, NY
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Applesauce Corn Cakes

Applesauce Corn Cakes
Applesauce Corn Cakes

Ingredients

  • 1 egg (slightly beaten)
  • 2 tablespoons vegetable oil
  • 1/2 cup buttermilk
  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 1 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar

Directions

Preheat large skillet and spray with cooking spray.

In a large bowl, combine egg, vegetable oil, buttermilk and applesauce.

In a separate bowl, sift together cornmeal, baking soda, salt and sugar. Combine wet and dry ingredients.

Transfer 1/3-cup scoops of batter to griddle. Cook first side until golden, about 2 minutes, then flip and repeat on other side, about 1 minute.

Serve with extra cinnamon applesauce and butter.

Serving Additions

Lori McLain, Denton, TX