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Streusel Applesauce Muffins

Streusel Applesauce Muffins
Streusel Applesauce Muffins

Streusel Topping

Ingredients
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup canola oil (or vege oil)
  • 1 pinch salt
Directions

In a small bowl mix brown sugar, flour, salt with oil until it resembles a rough crumb. Set aside.

Muffins

Ingredients
  • 2-1/2 cups Our Family Garden, Touch of Honey Applesauce
  • 1/2 cup + 3 tablespoons granulated sugar
  • 1/2 cup dark brown sugar
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 tablespoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 4 tablespoons butter (melted and cooled)
  • 1/4 cup vegetable oil
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon water
  • 1-1/2 teaspoons vanilla extract
Directions

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.

Jennifer Eggleston, North Chesterfield, VA

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‘Spread the Love’ Baked Camembert

Spread the Love Baked Camembert

Spread this applesauce, fig and pecan topped Camembert on assorted crackers or crusty bread.

Spread the Love Baked Camembert

Baked Camembert

Ingredients
Directions

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.

Roasted Pecan Pieces

Ingredients
  • 1 cup pecan pieces
  • 1/2 tablespoon butter (melted)
  • 1/2 teaspoon salt
Directions

Toss ingredients together. Spread an even layer on a parchment paper lined baking sheet. Bake 12 minutes at 325 degrees.

Jeff Jackson, Livonia, MI

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On the Go Breakfast Buns

On the Go Breakfast Buns
On the Go Breakfast Buns

Ingredients

  • 1 cup almond flour
  • 1/4 cup wheat germ
  • 3/4 cup quick cooking oatmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1 cup Our Family Garden, Touch of Honey Applesauce
  • 1/2 cup whole milk
  • 1 large egg (beaten)

Directions

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.

KC Quaretti, New Port Richey, FL

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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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Summer Sunrise Smoothie

Summer Sunrise Smoothie
Summer Sunrise Smoothie

Ingredients

Directions

Put all ingredients in a blender and puree until smooth.

Serve immediately (makes about 2 cups).

Optional

Garnish with additional peach slices, ginger slices, and raspberries.

Mary Jo Fletcher LaRocco, North Kingstown, RI
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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
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Autumn Crisp Cornbread

Autumn Crisp Cornbread
Autumn Crisp Cornbread
Autumn Crisp Cornbread

Ingredients

  • 2 tablespoons canola oil
  • 3/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup buttermilk
  • 1/2 cup Our Family Garden, Touch of Honey Applesauce
  • 1 egg
  • 1/2 cup diced apple (do not peel if apple is organically grown)

Directions

Spread 1 tablespoon of canola oil over bottom and sides of a 10-inch cast iron skillet; place skillet in oven.

In medium bowl, whisk flour, cornmeal, baking powder and salt until blended; set aside.

In another bowl, whisk buttermilk, applesauce, egg and remaining 1 tablespoon of oil; blend well.

Pour wet ingredients into dry, stirring just until dry ingredients are moistened. Stir in apples.

Carefully pour batter into preheated pan smoothing the top. Bake at 400° F for 20 to 25 minutes or until edges pull away from sides of pan.

Notes

Serve warm with additional applesauce and butter, if desired.

Lisa Keys, Kennett Square, PA
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Apple Bacon Jam Pizza

Apple Bacon Jam Pizza
Apple Bacon Jam Pizza

Apple Bacon Jam

  • 1 pound bacon (cut into 1/4 inch pieces)
  • 2 medium onions (diced small)
  • 2 cloves garlic (minced)
  • 1/2 cup apple cider vinegar (5%)
  • 1/2 cup brown sugar
  • 1/4 cup pure maple syrup
  • 1/2 cup brewed coffee
  • 2 cups Our Family Garden, Touch of Honey Applesauce

Pizza Dough

Store bought pizza dough (your favorite)

Toppings

  • 1/2 pound Brie cheese
  • 1 large Honey Crisp Apple (or your favorite sweet apple, sliced thin)
  • The juice of 1/2 lemon
  • 1/4 pound cheddar cheese (shredded)
  • 4 fresh baby sprigs of thyme

Directions

In a large skillet, cook bacon over medium heat, stirring often, until bacon is browned and crispy (about 10 minutes). With a slotted spoon, transfer bacon to a paper towel to drain.

Pour off all but 1 tablespoon of bacon grease from skillet, add onions, cook until onions are translucent (about 4 minutes), stir in garlic, cook for another minute. Add in vinegar, brown sugar, maple syrup, coffee and Our Family Garden, Touch of Honey Applesauce, bring to a boil, stirring and scraping up brown bits from skillet with a wooden spoon, about 2 minutes.

Add bacon and stir to combine. Lower heat to simmer and cook mixture until liquid is almost all reduced and is a syrup consistency (about 30 minutes) stirring frequently. Set aside to cool.

Cook pizza dough according to package directions, until cooked but not browned. Take out of oven.

Cut brie cheese into thin slices and place onto pizza dough leaving the crust free of cheese. Top with desired amount of Apple bacon jam, the more the sweeter the pie! Core apple and slice into very thin slices. Dip apples in lemon juice and place on pizza in a circle, overlapping on the outer edge near crust, then place one slice in the middle. Top with shredded cheddar and fresh thyme sprigs, place back in the oven on the lower rack until cheese is melted and crust is golden brown.

Remove from oven and let cool slightly before cutting. Remove thyme stems. Serve and Enjoy!

Isabel Minunni, Poughkeepsie, NY
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Apple and Apricot Power Truffles

Apple and Apricot Power Truffles

These bite sized protein snacks contain nothing but healthy, wholesome ingredients but they taste like truffles! Soft and flavorful they have the texture of marzipan stuffed with little chunks of fruit. They pack a powerful nutritional punch and they only take 5 minutes to make!

Apple and Apricot Power Truffles

Ingredients

  • 1/2 cup Our Family Garden, Touch of Honey Applesauce
  • 12 dried apricots
  • 1 cup finely ground almond flour
  • 4 tablespoons chia seeds
  • 3 tablespoons vanilla protein powder
  • 3 tablespoons flaxseed
  • 1/2 teaspoon ground ginger
  • 1/4 cup maple syrup
  • 4 tablespoons toasted sesame seeds (or substitute with coconut)

Directions

Place all ingredients, except maple syrup and sesame seeds, into a blender and mix until well combined. Mixture will form a large sticky mass.

Divide into 12 balls, a little smaller than golf balls. Dip in maple syrup then roll in sesame seeds. Refrigerate until ready to eat.

Fiona Green, Keller, TX
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Ancient Grain Gingerbread Muffins

Ancient Grain Gingerbread Muffins

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 cup brown sugar (packed)
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 cup skim milk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1/2 cup Our Family Garden, Touch of Honey Applesauce
  • 2 tablespoons molasses
  • 1 tablespoon maple syrup
  • 1/3 cup seed and ancient grain blend (see note)

Topping

1 tablespoon seed and ancient grain blend

Directions

Line a six-cup muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, salt, ginger, cinnamon and cardamom. Add the milk, egg, oil, applesauce, molasses and syrup stirring until well combined; stir in the grain mixture.

Evenly divide the batter between the cups, filling almost to the top. Sprinkle the remaining tablespoon of grains over each. Bake muffins in the oven for 20 minutes or until a cake tester or toothpick comes out clean.

Note

*for testing I used Trader Joe’s Super Seed; Ancient Grain Blend which is a mixture of sprouted buckwheat, sprouted millet, chia seed, golden flax seed, quinoa, shelled hemp seed and amaranth.

Veronica Callaghan, Glastonbury, CT