Whisk all ingredients until blended adjusting gochujang to desired level of spice.
May be used as a marinade, basting sauce or dipping sauce.
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.
Enjoy!
Combine applesauce with turmeric, lemon juice and honey. Pour in seltzer water and stir. Garnish glass with apple and lemon slice.
Place jar of apple sauce in the refrigerator at least one hour before making the recipe or alternately place half a cup of applesauce in the freezer for 10 minutes.
Recipe can be easily adapted to multiple servings.
Heat 2 tablespoons olive oil in a large sauté pan on medium high heat. Add onion, cook for about 5 minutes or until onion is softened. Add chicken. Continue cooking, stirring occasionally until chicken is no longer pink and cooked through –about 10 minutes.
Add applesauce, tomato paste, tomatoes, carrots, celery, garlic, chili powder, salt, pepper and vinegar. Stir to combine all ingredients. Reduce heat to low. Allow to simmer for 10 to 15 minutes or until ingredients are well combined and heated through.
Place cucumber, apple pieces, and onions in a small bowl with yogurt. Toss to combine ingredients. Add salt and pepper to taste.
Spoon sloppy joe mixture evenly over lettuce leaves. Top evenly with cucumber mixture.
Line the inside bottom and side of a 9-inch springform pan with removable bottom, with a large sheet of heavy-duty aluminum foil and leaving at least 2-inches extra foil to lap over top outer edge of pan, and spray the foil lined bottom and side with non-stick cooking spray; set aside.
To prepare grits for crust, In a 1-quart heavy-duty sauce pot with lid, bring chicken broth, 1 cup half-and-half and 2 tablespoons butter to a boil, over medium-high heat. Gradually, add grits, whisking constantly, cook about 4 to 5 minutes, bringing to an additional boil, or until as the grits mixture starts to thicken. Remove from heat.
Whisk in 1/3 cup applesauce and 1/3 cup cheddar cheese until just blended. Stir beaten egg into grits mixture until blended.
Spoon and spread grits mixture evenly into bottom of prepared lined springform pan.
Bake grits crust 10 to 12 minutes, or until partially baked; remove from oven and keep crust in springform pan, placing over a wire rack to cool slightly to set.
While grits crust is partially baking, prepare quiche filling.
Heat 2 tablespoons butter and olive oil, over medium-high heat, in a medium size 10-inch skillet.
Add sweet onion, sweet red pepper and apple chicken sausage to heated butter and oil and cook 2 to 3 minutes, or until just cooked through, stirring occasionally.
Stir in barbecue sauce and 1/2 cup applesauce to filling mixture, and cook an additional 1 to 2 minutes longer, or until cooked and heated through. Remove skillet with filling mixture from heat.
Carefully, spoon 2/3-rd of quiche filling mixture evenly over top of the grits crust in pan.
Sprinkle 1 cup cheddar cheese over top of quiche filling mixture and grits crust in pan.
Reserve and set aside remaining 1/3-rd quiche filling mixture and 1 cup cheddar cheese for later use.
To prepare egg quiche mixture, In a large bowl, whisk 6 eggs, until well beaten. Whisk in 1 1/2 cups half-and-half and 1 cup heavy cream, whisking constantly into quiche egg mixture until well blended.
Pour egg quiche mixture evenly over top of cheese quiche filling mixture and grits crust in pan.
Bake Apple Chicken Cheddar Grits Quiche for 40 minutes, or until almost baked through and pulls away from edge of pan. Remove from oven.
Carefully spoon reserved 1/3-rd quiche filling mixture evenly onto top edges of quiche and evenly sprinkle the reserved 1 cup cheddar cheese over the entire top of quiche to cover; return quiche to oven and bake an additional 5 minutes, or until cheese has melted on the top of quiche.
Let baked Apple Chicken Cheddar Quiche rest for 5 minutes to set.
Carefully, loosen side of pan, and holding edge of foil, gently remove quiche from pan and slide quiche onto a large serving plate. (*leave foil around or gently remove foil from quiche).
Cut into 8 serving slices and enjoy.
Heat broiler to high with oven rack about 4-inches from heat. Line a baking sheet with foil.
Place tomatillos, poblano, onion and garlic on prepared baking sheet. Broil vegetables 10 to 12 minutes, turning, until they are charred.
Cool.
Peel the skin from peppers and remove garlic from peel. Place all the roasted vegetables in a high powered blender or food processor.
Add applesauce, cilantro, lime juice and salt. Process until mixture is just smooth.
for extra kick place 1 serrano or jalapeno pepper, seeded, on the baking sheet.
In a small bowl mix brown sugar, flour, salt with oil until it resembles a rough crumb. Set aside.
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.
Spread this applesauce, fig and pecan topped Camembert on assorted crackers or crusty bread.
Place Camembert on a round piece of parchment paper, cut to the same size as the Camembert. Place the Camembert on the parchment on a baking sheet.
Carefully cut through the top rind, running a knife around the top about ¼ inch from the edge. Then make several cuts across the top, forming small triangles, and gently peel off the rind triangles.
In a small bowl, mix together the applesauce, fig spread and pecans.
Spread the applesauce mixture on the top of the Camembert.
Bake for 15 to 18 minutes at 350 degrees, until the cheese is soft.
Keeping the parchment in place, remove the cheese to a serving platter.
Serve with crackers or crusty bread.
Toss ingredients together. Spread an even layer on a parchment paper lined baking sheet. Bake 12 minutes at 325 degrees.
Line muffin tin with liners of your choice and spray liners lightly with non-stick spray.
In a large bowl combine dry ingredient.
Add wet ingredients and lightly mix until just combined. Do not over mix, a little lumpy is OK.
Divide batter between 12 muffin cups and bake for 19 minutes or until toothpick inserted in center comes out clean.
Sprinkle with 1 Tablespoon powdered sugar as an optional topping.
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.
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.
