Grandmas Apple Sauce Recipes

Steps:

• Peel, core and quarter the apples. In a Dutch oven, bring apples, water and cinnamon to a boil. Reduce heat; cover and simmer 10-15 minutes or until apples are tender. Remove from the heat. Add sugar to taste and stir until dissolved. If you used a cinnamon stick, remove and discard. Mash apples with a potato masher until desired texture is reached. Serve warm or chilled.

Steps:

• 1. Boil water in a large pot over high heat. Add cut-up apples, lowering heat to medium-high. Cook, uncovered, about 20 minutes or until apples are soft.
• 2. Add sugar, cinnamon, nutmeg. Mash with potato masher until sauce is well-mixed but not too runny. Cook another minute over heat.
• 3. Add vanilla pudding mix and vanilla. Continue to stir while cooking until pudding is disolved. Serve warm or let cool in refrigerator.
• 4. Note: if you don't want it chunky, pulse in the blender until smooth.

Steps:

• Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Whisk the egg and milk together in a large bowl, and stir in the croutons. Allow the croutons to soak up the milk mixture for about 2 minutes. Lightly stir in the applesauce, onion, garlic, Cheddar cheese, and salt and pepper, and mix in ground beef with your hands until thoroughly combined. Form the meat mixture into 1 1/2-inch balls, and place into the prepared baking dish. In the same bowl, whisk together the cream of celery soup with evaporated milk. Pour the sauce over the meatballs.
• Bake, uncovered, in the preheated oven until the sauce is bubbling and thickened and the meat is no longer pink in the middle, about 45 minutes. Sprinkle with Parmesan cheese 15 minutes before end of baking, and bake until the cheese is melted and beginning to brown. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (70 degrees C).

Steps:

• Peel, core and cut up apples.
• Place into large heavy pot and add water.
• Cook for medium high heat, stirring often until apples are tender.
• With potato masher, mash the fruit making it the desired consistancy. If you prefer very smooth, no chunks, process in food processor in small batches or use an inmerison blender. We like it semi-chunky so 5 or 6 presses with the masher tool is good.
• Now, taste it. If you prefer sweeter, add the sugar. If you have used nice sweet assorted varities of apples, you may not need to add any sugar. Stir in the salt and cinnamon.
• Carefully ladel into sterilized hot canning jars, place flats and rings on jars. Place in boiling water bath for 15 minutes.

Steps:

• Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
• Roll out 2 balls of dough until they measure large enough to fit your pie pan.
• Line bottom of 8" pie pan with one of the rolled out pastry pieces.
• Set the other rolled-out dough aside for a bit.
• Bake the shell for 10 to 15 minutes at 375 degrees; set aside.
• In a mixing bowl, combine beaten eggs, applesauce, sugar and seasonings.
• Pour mixture into 8" prepared pie shell.
• Add top pastry to pie and seal edges.
• With tines of a fork, prick holes on top of pie shell to vent.
• Bake at 450 degrees for 10 minutes, then turn oven down to 350 degrees and continue baking 30 more minutes.
• Note: If you like a more custard-y pie, try adding 1/2 to 1 cup of milk to the above ingredients before pouring into the pieshell (use a 9" shell in this case).