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Easy Fluffy Apple Japanese Pancakes

Easy Fluffy Apple Japanese Pancakes
Easy Fluffy Apple Japanese Pancakes


Apple Caramel


  • 5 slices bacon
  • 2 sweet apples (chopped)


Preheat oven to 400 degrees.

Whip egg whites together in a blender on high, until soft peaks form.

In a large bowl mix together Pancake mix, Our Family Garden, Cinnamon Applesauce, water and vanilla until just incorporated, do not over mix. Fold in egg whites into pancake mixture.

Spray 4 – 4 1/2 inch round spring form pans or ramekins with cooking spray. Ladle pancake mixture 3/4th of the way up in each pan/ramekin. Place in preheated oven and cook about 20 minutes.

In a saucepan add Our Family Garden, Touch of Honey Applesauce and caramel to warm.

Cut bacon into thin slices crosswise and fry in a frying pan on medium heat until browned and crispy. Drain on paper towel.

Wash apples and chop into small pieces.

With a cookie sheet lined with parchment paper sprayed with cooking spray, take pancakes out of oven and over turn pancakes onto parchment paper, return to oven and continue to cook another 10 minutes or until cooked through.

Remove pancakes from oven, remove pans from pancakes.

Place pancakes onto a serving plate/s. Top with apple caramel syrup, top with apples and bacon and serve.


Isabel Minunni, Poughkeepsie, NY
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Apple Stand BBQ Sauce

Apple Stand BBQ Sauce

This is an amazing sweet/smoky, thickly rich BBQ sauce! This is great on any type food! Chicken, burgers, pork, turkey and makes a splendid addition into pork and beans! We love it on grilled ham & Swiss sandwiches too.

Apple Stand BBQ Sauce


  • 1-1/2 cups Our Family Garden, Cinnamon Applesauce
  • 1 can (6 ounce) tomato paste
  • 1 cup water
  • 3/4 cup apple cider vinegar (5%)
  • 1/3 cup dark brown sugar (packed)
  • 1 cup fresh yellow onion (diced)
  • 3 tablespoons fresh garlic (minced)
  • 1/2 cup jalapeno peppers (seeded & veined, then diced)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons dry mustard
  • 1 tablespoon liquid smoke
  • 1/2 teaspoon hot Mexican chili powder
  • 1 teaspoon smoked sea salt
  • 1/2 teaspoon black pepper


Put all ingredients into a medium non-stick dutch oven or large pot.

Stir together, cover and bring to a boil over medium-high heat.

Lower the heat so the mixture simmers for 20 minutes.

Remove the pot from the heat, puree the mixture in a blender or food processor until smooth.

Ready to use! Store any unused sauce in the refrigerator. Good for up to 2 weeks.

Dianna Wara, Washington, IL
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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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Apple Cinnamon Quinoa Pudding

Apple Cinnamon Quinoa Pudding
 Apple Cinnamon Quinoa Pudding


  • 1 large apple
  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 2 tablespoons water
  • 1/4 cup quinoa
  • 1/4 teaspoon cinnamon (plus additional for garnish)
  • 1/8 teaspoon nutmeg
  • 1 cup Greek Yogurt (sweetened vanilla flavor)
  • 2 large eggs
  • pinch salt (optional)
  • 4 fresh mint leaves (optional garnish)
  • Peel ¾ of an apple, reserving the unpeeled side for garnish. (chop apple into small cubes, approx. 1-cup)


In a medium sized sauce pan, cook chopped apples, applesauce and water covered for 5 minutes on medium heat.

Next add quinoa, cinnamon, nutmeg, and salt, cook covered on low heat for 20 minutes.

Meanwhile, in a medium mixing bowl, whisk yogurt and eggs until combined. Set aside.

Once the quinoa is done cooking, whisk the yogurt mixture into the quinoa. Return back to sauce pan and cook uncovered whisking frequently on medium heat for 5 minutes.

Spoon the quinoa pudding into 4 small bowls, approximately ½ cup for each. Sprinkle with cinnamon, thinly sliced apples (sliced from the reserved apple section) and a mint leaf.
Place in refrigerator until ready to serve.


Robbin Wagner, Tinley Park, IL

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Ready By Breakfast Steel Cut Oats

Ready By Breakfast Steel Cut Oats
Ready By Breakfast Steel Cut Oats


  • fresh apple (diced)
  • Greek Yogurt (vanilla or lemon)


Just before bedtime, set out a slow cooker. Fill it with 2 cups of water.

In a medium heat-proof bowl that will fit inside the slow cooker, combine 4 cups of water, oats, 1 cup applesauce, basil leaves and salt.

Place the ingredient-filled bowl in the slow cooker creating a double-boiler effect. Add additional water, if needed, so water comes up at least half- way to side of bowl.

Cover and cook on low for 8 hours. Stir and remove basil leaves.

Serve topped with additional applesauce, yogurt and apples. Garnish with fresh basil.

Lisa Keys, Kennett Square, PA
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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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Red Hot Applesauce Gel Dessert

Red Hot Applesauce Gel Dessert
Red Hot Applesauce Gel Dessert



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.


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


  • 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


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


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

  • 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


  • 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


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