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Honey Frosted Carrot Cupcakes


  • 1 cup all-purpose flour
  • 1/3 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup canola oil
  • 1 teaspoon fresh lemon juice
  • 2/3 cup Our Family Garden Touch of Honey Applesauce
  • 1-1/3 cups fresh carrots (finely grated)
  • 1 container (8 ounce) mascarpone
  • cheese (or cream cheese)
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract (or vanilla bean paste)

Beat mascarpone, honey and vanilla until well blended.



Line 14 muffin cups with paper liners. In a large bowl, whisk all purpose flour, white whole wheat flour, baking soda, cinnamon and salt; set aside.

In another large bowl whisk the eggs until lightly beaten. Add honey, oil and lemon juice; whisk until slightly thickened. Stir in the applesauce and grated carrots. Add wet ingredients to dry mixture blending until dry ingredients are moistened and well mixed.

Evenly fill the muffin cups with the batter.Bake about 20 – 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting.

Pipe or spoon the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time.

Lisa Keys, Kennett Square, PA
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Better for You Brownies


3/4 cup Our Family Garden Touch of Honey Applesauce
1/2 cup unsalted butter (melted)
3 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup brown sugar (packed)
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder



Spray a 9″ x 13″ baking dish with cooking spray.

In a large mixing bowl, beat first four ingredients on low speed until smooth. In a separate large bowl, stir together cocoa powder and granulated sugar until no lumps remain.

Stir in brown sugar, flour, salt, and baking powder. With mixer on low speed, gradually beat dry mixture into first mixture. Beat on low speed for 2 minutes.

Spread in prepared dish. Bake at 350° F for 20-25 minutes or until center is set. Cool before cutting into 24 brownies.

Mary Shivers, Ada, OK
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Apple Sausage & Sage Cornbread Poppers

with Tangy Honey Dipping Sauce

Dipping Sauce

  • 1/2 cup Our Family Garden Touch of Honey Applesauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 1 tablespoon honey Dijon mustard
  • 2 teaspoons chipotle hot sauce
  • 3 fresh sage leaves (roughly chopped)
  • 1 pinch salt
  • 1 pinch black pepper

In a small saucepan add all of the sauce ingredients. Bring to a simmer & cook for 10-15 minutes or until slightly thickened, stirring occasionally.

Let cool for 5 minutes, then strain through a metal fine mesh sieve or single layer of cheesecloth. Discard sage.

Pour sauce into a small bowl & keep warm.


  • 1/4 cup canola oil
  • 12 fresh sage leaves
  • 3 apple flavored chicken sausage links (trimmed off rounded ends & sliced into
  • roughly 1/2 inch rounds)
  • 1 box (8.5 ounce) cornbread and muffin mix
  • 1 large egg
  • 2/3 cup Our Family Garden Touch of Honey Applesauce


Place a medium skillet over medium heat with the oil. Once oil is hot, fry 12 sage leaves until crisp. Drain on paper towels. Add sausage in a single layer & fry until browned on each side. Drain on paper towels, reserving remaining oil in skillet.

Let oil cool for 5 minutes, then carefully measure out 2 tablespoons. Set aside for making cornbread. Using a small pastry brush & some remaining oil, lightly grease a pan with 24 mini muffin cups.

Whisk together the cornbread mix, egg, 2/3 cup applesauce, & 2 tablespoons reserved oil. Crumble in 10 fried sage leaves. Set remaining 2 aside for garnishing. Use a small cookie scoop or spoon to fill muffin cups until all batter is used. Top each with a piece of sausage, pressing them almost to the bottom.

Bake until golden brown, about 10-12 minutes. Let cool in the pan for 5 minutes, then gently run a small knife around edges.Remove poppers to a serving platter. Garnish sauce with remaining fried sage. Serve poppers with sauce for dipping.

Crystal Schlueter, Babbitt, MN
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Siam Chicken

Chicken tenders braised in coconut milk with Thai red curry paste for heat balanced by the sweetness of Touch of Honey Applesauce. Add freshness from the cilantro and crunch from the snow peas and carrot matchsticks and serve over jasmine rice.


  • 1 cup uncooked jasmine rice
  • 1 can (14 ounce) unsweetened coconut milk
  • 1 cup Our Family Garden Touch of Honey Applesauce
  • 1/4 cup Thai Red curry paste
  • 2 cups fresh snow peas
  • 1 pound chicken tenders
  • 2 tablespoons fresh cilantro (chopped)
  • 1/4 cup carrots (matchstick cut)


Prepare the rice according to label directions. Bring the coconut milk to a boil. Add the applesauce, red curry paste and snow peas. Simmer slowly for 5 minutes.

Add the chicken and simmer for an additional 5 minutes until chicken is cooked through.

Add the cilantro just before serving. Serve the Siam Chicken over the rice and garnish with the carrot matchsticks.

Paul VanSavage, Binghamton, NY
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Apple, Oats, & Quinoa Breakfast Bowl

Oats & Quinoa

  • 1-1/2 cups uncooked steel cut oats
  • 1/3 cup uncooked quinoa (rinsed)
  • 3-1/2 cups water
  • 2 cups unsweetened vanilla almond milk
  • 1-1/2 cups Our Family Garden Touch of Honey Applesauce
  • 1 tablespoon avocado oil (or other mild flavored oil)
  • 3/4 tablespoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (ground)
  • 1/2 teaspoon sea salt
  • 1 large apple (diced, about 1-1/2 cups)

Liberally spray the inside of the crock with cooking spray. You may also use a crock pot liner instead.

In a large bowl stir together all of the ingredients for the Oats and Quinoa Mixture. Pour the mixture into the crock pot. Cover. Cook on low for 7 hours.

After cooking, I like to turn off the crock pot and allow the oats and quinoa to sit, covered in the crock pot, for 30 minutes. This allows some of the remaining liquid time to be absorbed.

This is also a good time to prepare the apple topping (below).

Evenly distribute the oat & quinoa mixture among 4 bowls. Top each serving with a 1/4 cup of applesauce.

Evenly distribute the sauteed apples and top each serving with 1/4 cup of granola. Serve.


  • 1 large apple (diced, about 1-1/2 cups)
  • 1 tablespoon salted butter
  • 1 teaspoon light brown sugar
  • 1 teaspoon pure maple syrup

Melt the butter in a small skillet.

Place the diced apple chunks into the pan and cook over medium heat for 4-5 minutes.

Adjust the heat as needed and stir often. Stir in the brown sugar and maple syrup and cook for an additional 1-2 minutes. Set aside.


Kim Van Dunk, Caldwell, NJ

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Apple Pie Drop Biscuits with Apple Pie Spread

Serve warm apple pie spread with warm biscuits for an AMAZING breakfast meal!





Line 2 baking sheets with parchment paper or grease well; set aside.

In a small bowl, add 2/3 cup applesauce and buttermilk. Mix well; set aside.

In a medium bowl, add the flour, sugar, baking powder, 1 1/2 teaspoon apple pie spice and salt. Using a whisk, stir well. Add in the applesauce mixture and mix just until combined.

Using a 1/4 cup muffin scoop, drop 12 biscuits onto 1 prepared baking sheet and the remaining biscuit onto the other pan. Leaving 2 inches in between.

Bake one tray at a time at 425°F for 15-17 minutes or until toothpick inserted in middle comes out clean. Take out of oven and immediately transfer to a wire rack to cool.

While biscuits are baking, in a small non-stick saucepan, add the remaining applesauce and remaining apple pie spice. Cook over medium high heat, stirring often until most of the liquid has evaporated. (9-10 minutes)

Dianna Wara,Washington, IL
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Blueberry Applesauce Loaf


  • 1/3 cup butter (softened)
  • 3/4 cup cane sugar
  • 1 egg
  • 1 cup Our Family Garden Touch of Honey Applesauce
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon lemon zest
  • 2 cups fresh or frozen blueberries


Preheat oven to 350.

Grease and flour one loaf pan.

Mix together butter, sugar, and egg. Stir in applesauce.

Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and lemon zest, and stir to combine.

Stir in blueberries and pour batter into loaf pan.

Bake for one hour. Check center with toothpick, loaf will be done when toothpick comes out clean.

Let cool in pan. Slice when cool.

Mary Kenney, Troy, NY