Apple Raisin Sauce Recipes

Steps:

• In a saucepan combine all the ingredients and bring to a simmer.
• Cook until mixture thickens and coats the back of a spoon; approximately 10 minutes and there you have it!

Steps:

• For the pancakes: Preheat the oven to 200 degrees F.
• In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin, ricotta, milk, vanilla and egg yolks and mix gently to combine.
• In a medium bowl, combine the egg whites with a pinch of salt. Using a mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
• Using a rubber spatula, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly ¿ the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
• Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
• Using a 2-ounce ladle, spoon ladlefuls of batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open ¿ this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.
• For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cider, cinnamon stick, star anise and brown sugar. Bring to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half, 5 to 7 minutes.
• Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.

Steps:

• For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cinnamon stick, star anise, and brown sugar. Cook until the apples are softened, about 4 minutes, then add the cider. Bring the mixture to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half.
• Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.
• For the pancakes: Preheat the oven to 200 degrees F.
• In a medium bowl, combine the pumpkin, ricotta, milk, vanilla, and egg yolks. In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin mixture and mix gently to combine.
• In a medium bowl, combine the egg whites with a pinch of salt. Using an electric mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
• Using a rubber spatula, add a small scoop of the egg whites and mix it into the batter to lighten the mixture. Once combined, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly--the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
• Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
• Using a medium ice cream scoop or a small ladle, pour the batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open--this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Place the cooked pancakes on a sheet tray and place in a warm oven. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.

Steps:

• In a bowl, cream the sugar and shortening. Beat in molasses until blended; set aside. Sift together flour, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with applesauce, beating well after each addition. Stir in raisins., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick comes out clean, about 45 minutes. Cake will not rise to top of pan. After 10 minutes, remove cake from pan and cool on a wire rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• 1. Add cubed apples to medium sauce pan. Stir in water, brown sugar, raisins, jam, cinnamon, maple syrup or jam and salt.
• 2. Place sauce pan over medium heat and cook until tender about ten minutes.
• 3. Season pork chops and put in a skillet with hot olive oil and add the Worcestershire sauce.
• 4. Cook for 6-7 minutes per side. Do not over cook, only until just done in middle of the chop or the meat will be dry and tough.
• 5. When chops are browned and almost done, add the apple mixture to the skillet and simmer for two minutes.
• 6. Place the pork chops onto platte3r, top with the raisin mixture and drizzle any sauce left in the pan over the top of the chops!

Steps:

• In medium skillet, cook apple over medium low heat in butter until tender; stir in brown sugar, raisins, cinnamon and cloves.
• In small bowl, combine remaining ingredients; blend well then stir into apple mixture, stirring constantly.
• Serve warm alongside poultry or over ice cream.

Steps:

• Place apples in microwave dish.
• Add water and raisins and cover.
• Microwave on high for 10 minutes.
• Let stand 10 minutes.
• Remove apple skins and mash apples with a fork.
• Stir in sugar and cinnamon.

Steps:

• Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside. , In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cinnamon, baking powder, salt, nutmeg, baking soda and ginger; add to creamed mixture just until blended. Stir in walnuts and raisins. , Pour into a greased 11x7-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Serve with Hard Sauce (recipe also in Recipe Finder).

Steps:

• Cream shortening and sugar together. Add eggs and mix thoroughly.
• Stir in applesauce and coffee.
• In separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend thoroughly. Chill at least 2 hours.
• Heat oven to 400 degrees F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart.
• Bake 9 to 12 minutes. Cool on wire racks.