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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

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Chocolate and Cherry Applesauce Hand Pies

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


  • 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)


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


  • 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


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



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


  • 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


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
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Apple Saucy Blueberry Topping

Apple Saucy Blueberry Topping

This is REALLY something unique. I made a batch last weekend. I had 6 people over for brunch and we had some at our waffle station and then at dinner, we ate the rest over ice cream. YUMMY!

Apple Saucy Blueberry Topping
Apple Saucy Blueberry Topping


  • 2 tablespoons cornstarch
  • 3 tablespoons water (cold)
  • 2 cups Our Family Garden, Cinnamon Applesauce
  • 1 cup fresh blueberries
  • 1/3 cup fresh squeezed lime juice
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground ginger


In a small cup, mix together the cornstarch and water; set aside.

In a medium non-stick saucepan, add the applesauce, blueberries, lime juice and sugar. Over low heat, stir until sugar is dissolved. (5-7 minutes)

Turn heat up to medium-high and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, giving the berries a change to pop. If they have not popped after that time, mash the remaining berries with a potato masher just until they have broken up. Add the starch water and ginger. Continue cooking for 5 minutes or until slightly thickened.

Serving Directions

Take off heat and can be use right away for hot foods like pancakes, waffles, french toast sticks, oatmeal, chicken strips, pork chops, grilled chicken breasts, etc… Or cool in the refrigerator for at least 1 hour to use as an ice cream topping or as a spread on toast or muffins.

Dianna Wara, Washington, IL
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Apple and Oat Muffins

Apple and Oat Muffins
Apple and Oat Muffins


  • 1-1/2 cups rolled oats
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2/3 cup unsweetened vanilla almond milk
  • 1/4 cup honey
  • 1 cup Our Family Garden, Cinnamon Applesauce
  • 2 large eggs
  • 3 tablespoons almond oil


  • 1/2 cup rolled oats (Can be reduced if you prefer less topping)
  • 1/4 sliced almonds (chopped)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 1 tablespoon almond oil


Spray a 12 cup muffin pan with non-stick cooking spray or line with paper baking cups.

In a medium mixing bowl whisk together oats, flour, baking powder, baking soda, salt, nutmeg and allspice.

In a second mixing bowl whisk together almond milk and honey until incorporated. Then whisk in applesauce, eggs and almond oil.

Stir wet ingredients into dry ingredients until just incorporated. Divide batter evenly into 12 muffin cups.

In a small mixing bowl stir together oats, almonds and cinnamon. Whisk together honey and almond oil and toss with topping ingredients.

Distribute topping evenly over tops of muffin batter. Bake for 18-20 minutes or until toothpick comes out clean. Remove from oven let sit 5 minutes and remove muffins to wire racks to cool completely.

Shelly Bevington, Hermiston, OR
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No Churn Apple Pie Caramel Swirl Ice Cream


  • 3 ounces shortbread cookies
  • 1 can (14 ounce) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups whipping cream (whipped)
  • 1 cup Our Family Garden Cinnamon Applesauce
  • 1/4 cup caramel ice cream topping (divided)


Place the cookies into a resealable plastic bag. Seal bag, squeezing out all of the air. Using a rolling pin or mallet, coarsely crush the cookies; set aside.

In a large bowl, mix together the sweetened condensed milk and vanilla. Fold in the whipped cream. Add in 3/4 cup of the applesauce and gently mix in. Fold in the crushed cookies.

Pour 1/3 of the cream mixture into a 9” x 5” loaf pan. Drizzle with 2 tablespoons of the applesauce, then drizzle with 2 tablespoons of the caramel. Top with 1/3 of the cream mixture, drizzle with remaining 2 tablespoons of the applesauce, then with the remaining 2 tablespoons of the caramel. Top with remaining 1/3 of the cream mixture.

Cover pan with aluminum foil. Freeze 8 hours or overnight. Allow to stand 5 minutes prior to serving.

Debbie Reid, Clearwater, FL
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Curried Chicken


  • 1/4 cup olive oil
  • 1 cup onion (chopped)
  • 1/2 cup carrots (shredded)
  • 1 tablespoon fresh garlic (minced)
  • 4 tablespoons tomato paste
  • 1/2 teaspoon ginger powder
  • 2 tablespoons curry powder
  • 1 teaspoon smoked paprika
  • 1 cup chicken stock
  • 1 cup Our Family Garden Cinnamon Applesauce
  • 1 pound boneless, skinless chicken breast (cut into 1 inch cubes)
  • 1 cup frozen peas
  • 1 cup mixed frozen vegetables


Saute onion, carrot, garlic in olive oil over medium heat until onions are translucent, about 10 minutes.

Add tomato paste, ginger, curry, paprika and stir together.

Add chicken stock and applesauce, stir until well blended and bring to a simmer.

Add the chicken and simmer uncovered 15 minutes.

Add frozen peas, mixed vegetables and simmer 10 minutes.

Add the sour cream and coconut milk, return to simmer for 10 minutes.

Serve over rice or with crusty bread for dipping.


This sauce can be used with cubed pork or veal as well as lamb meat balls.

KC Quaretti, New Port Richey, FL
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Walnut and Apple Overnight Oats

This oatmeal is made before you go to bed so you can wake up to a hearty and delicious breakfast that’s going to start you on your way to an energized day.


  • 1/2 cup gluten free rolled oats
  • 1/2 cup plain yogurt
  • 1/2 cup Our Family Garden Cinnamon Applesauce
  • 2 tablespoons coarsely chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup apple (chopped)
  • Pure maple syrup


Stack ingredients in order into a pint jar, do not include maple syrup.

Stir ingredients enough to saturate oatmeal in the bottom, screw on lid, and refrigerate overnight or at least 4 hours.

Wake up in the morning, remove the lid, pop the jar in microwave for 60 seconds.

Remove and drizzle with pure maple syrup.

Brenda Washnock, Negaunee, MI