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More apple recipes today and it’s recipes using applesauce. The average American eats about 18 lbs. of apples every year, in one form or another. The oldest apple core ever found, in a Swiss stone age village, was estimated to be 300,000 years old. How that can be determined is beyond me. You would think it would have disintegrated 10 years ago or even 10 days ago. My thought is…you can’t believe everything you hear, half of what you see and part of what you read!

While the apple season is here, take advantage of this delicious and nutritious fruit. There are so many varieties of apples to choose from to make all sorts of foods…pies, cookies, breads, cakes, salads and muffins to please your palate, starting with…

APPLESAUCE 
OATMEAL MUFFINS
Muffins:
1-1/2 c. oats, quick or old fashioned
1-1/4 c. flour
1 t. baking powder
3/4 t. each, baking soda, cinnamon and salt
1 c. applesauce
1/2 c. each, milk and packed brown sugar
3 T. with paper liners; set aside.  

In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon and salt; mix well. In another bowl, combine applesauce, milk, brown sugar, oil and egg, mixing well.  Add to dry ingredients, mixing just until moistened.  Fill muffin cups 3/4 full.

Topping:
1/4 c. oats
2 T. brown sugar
1 T. butter or margarine, melted
1/4 t. cinnamon

 In a small bowl, combine all ingredients, sprinkling over each muffin before baking.  Bake at 350 degrees 22 to 25 minutes. Let muffins sit in pan for ten minutes. Transfer to wire rack to cool.  Makes twelve muffins

APPLESAUCE-PINEAPPLE SALAD
2 c. applesauce
1 – 3 oz. pkg. lime gelatin
1 – 8 oz. can crushed pineapple, well drained
1/2 c. gingerale (7-up or lemon-lime soda may be used)
2 T. lemon juice
1 c. chopped pecans, optional, but they give a nice crunch to the salad

 In a saucepan, combine applesauce and gelatin, mixing well.  Stir in pineapple and gingerale..  Stir over LOW HEAT until gelatin is completely dissolved. Remove from heat; stir in lemon juice and pecans.  Pour into serving bowl; chill until set.  Makes six servings.

APPLESAUCE N’ BUTTERSCOTCH COOKIES
2 c. flour
1/2 t. each, salt, cinnamon,  nutmeg and allspice
1/4 t. cloves
1/2 c. shortening (not butter)
1 c. packed brown sugar
1 c. applesauce
1 t. baking soda
1 egg, well beaten
1 c. (6 oz. pkg.) butterscotch chips
1 c. chopped walnuts

In a mixing bowl, combine flour, salt, cinnamon, nutmeg and allspice. In a small bowl, cream shortening and sugar; add to flour mixture.  In a small bowl, combine applesauce, baking soda and egg; stir into flour mixture. Stir in chips and nuts. Drop by tablespoonfulls two inches apart onto greased baking sheets or use parchment paper.  Bake at 375 degrees for 10-12 minutes.  Makes about 4 dozen cookies.

APPLESAUCE 
OATMEAL CAKE
1-1/4 c. applesauce
3/4 c. quick cooking oats
1/2 c. shortening  (not butter)
 3/4 c. packed brown sugar
1 egg
1 t. vanilla
1-1/2 c. flour
1 t. baking powder
1/2 t. each, baking soda, salt and cinnamon
1/4 c. chopped nuts
2 T. sugar

In a small saucepan, heat applesauce over medium heat to boiling, STIRRING CONSTANTY so it doesn‘t scorch.  Stir in oats; cool.  In a bowl, cream shortening and brown sugar until light and fluffy; add egg and vanilla, beating thoroughly.  In a bowl combine flour, baking powder, baking soda, salt and cinnamon.  Add to creamed mixture, alternately with applesauce mixture, beating until smooth after each addition.

Stir in nuts.  Turn into a greased and floured 9x9-inch baking pan.  Sprinkle sugar over top.  Bake at 350 degrees for 40-45 minutes, or until toothpick inserted in center comes out clean.  Makes nine to twelve servings.

Thought for the Day: Winter is not a season, it’s an occupation!

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