---

I’m not through with apples yet, but today it’s using applesauce in recipes. Applesauce is one of the first solid foods we eat as babies, and I’m still eating it. When I get a “snack attack,” a dish of cold applesauce satisfies my craving for something to eat––plus it’s good food. Not only is it good eaten as is or with a sprinkling of cinnamon over it, it can be used in cakes, muffins, salads, bars, cookies and is a great topping for French toast, pancakes, waffles, hot gingerbread and as a condiment with meats, especially pork. One of my favorite meals is potato pancakes with warm applesauce spread over the top.

+++++

If you’re a new homemaker and are not sure how to make applesauce (it’s so much better than store bought), it’s easy. Just do this . . .

HOMEMADE APPLESAUCE

6-8 medium apples, peeled, cored and cut into eighths (McIntosh, Golden Delicious, Jonathans)

1/2 c. water

1/2 to 3/4 c. sugar

In a large saucepan, combine apples and water. Heat to boiling. Lower heat and simmer, covered, 15-20 minutes or until apples are soft, stirring occasionally. Stir in sugar. Let cool a bit. Put half of the mixture into a food processor or blender and blend until the consistency you like. Repeat until all apples are blended. Makes about 3-4 cups.

+++++

This is a good snack to have ready when the kids are looking for something to eat, like after school.

APPLESAUCE SNACK CAKE

Cake

1/2 c. margarine

3/4 c. white flour

3/4 c. whole wheat flour

3/4 c. firmly packed brown sugar

1/2 c. raisins or chopped dates

1 t. baking soda

2 t. cinnamon

1/4 t. salt

1 c. applesauce

1 egg, slightly beaten

Melt margarine in saucepan; remove from heat. Stir in rest of ingredients; blend well.

Pour batter into generously greased and lightly floured 9x9-inch baking pan.

Topping

1/2 c. firmly packed brown sugar

1/2 c. chopped pecans or walnuts

1/4 c. whole wheat flour

1/4 c. margarine, softened

In a small bowl, combine ingredients, mixing until crumbly. Sprinkle over batter.

Bake at 350 degrees for 30-35 minutes. Makes 9 servings.

+++++

Hungry for a good gelatin salad? Even if the gelatin in it is green, it’s not just for Lutheran potlucks.

APPLESAUCE-PINEAPPLE GELATIN SALAD

2 c. applesauce

1-3 oz. package lime gelatin

1-8 oz. can crushed pineapple, undrained

1/2 c. ginger ale (can use lemon-lime soda)

2 T. lemon juice

1 c. chopped pecans

Combine applesauce and gelatin in a saucepan. Stir in pineapple and ginger ale. Stir over low heat until gelatin is completely dissolved. Take off heat; stir in lemon juice and pecans.

Pour into six cup mold; chill until set.

Unmold onto serving plate when ready to serve. You can also put it in a bowl and serve it “scoop it out” style. Serves 6.

+++++

I like making muffins to add to a meal. This recipe uses a biscuit mix and bakes in just 12 minutes. I will make them again.

APPLESAUCE PUFFS

2 c. biscuit mix

1/4 c. sugar

1/2 t. cinnamon

3/4 c. applesauce

3 T. milk

1 egg, slightly beaten

2 T. canola or salad oil

1-1/2 t. melted margarine or butter, cooled a bit

1-1/2 T. sugar, combined with scant 1/4 t. cinnamon

In a large bowl, combine first three ingredients. Add next four ingredients, mixing just until moistened.

Fill greased or paper-lined muffin tins two-thirds full. Bake at 400 degrees 12 minutes.

Cool in pan five minutes. Remove and dip tops in margarine, then in sugar-cinnamon mixture. (I used small sauce dishes for the margarine and sugar.) Makes 12 muffins. They are especially good when served warm.

+++++

No frosting to make for this cake. The topping takes care of it.

SOUR CREAM CHUNKY APPLESAUCE CAKE

1/2 c. butter or margarine

1-1/2 c. packed brown sugar

2 eggs

2 c. flour

1 t. baking powder

1 t. baking soda

1 t. grated orange peel

1 c. dairy sour cream

3/4 c. chunky applesauce, drained

1/2 c. coconut

Cream butter with brown sugar; beat well. Beat in eggs.

Combine dry ingredients; add alternately with sour cream. Stir in applesauce and coconut.

Turn into greased and floured 9x13 baking pan.

TOPPING

1/2 c. sugar

1/2 t. cinnamon

1/4 c. coconut

1 t. grated orange peel

2 T. melted butter

1/4 c. chopped pecans

Combine topping ingredients in bowl; sprinkle over cake batter.

Bake at 350 degrees 35-40 minutes or until cake tests done when toothpick inserted in center comes out clean. Serves 12-15.

+++++

Thought for today: Showers of blessings leave me with an attitude of gratitude.

---