THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
- Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
- Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
SAGE HONEY APPLESAUCE
Although I haven't made this yet, this is a simple way to use apples and garden sage. This can be eaten plain or used in Sage Apple Cake recipe#73257. Recipe was printed in the newspaper.
Provided by ellie_
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in a saucepan and cook over low heat for 30-40 minutes or until apples are soft.
- Remove sage leaves and strain apples through food mill or fine strainer.
Nutrition Facts : Calories 193.4, Fat 0.3, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 51.8, Fiber 5, Sugar 44.7, Protein 0.6
ROSY APPLESAUCE
I always end up with lots of rhubarb each summer, but many of the recipes use a lot of sugar. This one lets the fruit sweeten up the rhubarb instead. I refrigerate the sauce overnight to help the flavors blend. -Amy Nelson, Weston, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 cups.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine apples, rhubarb, strawberries, sugar and water; bring to a boil. Reduce heat; simmer, covered, 18-22 minutes or until fruit is tender, stirring occasionally., Remove from heat; stir in vanilla. If a smoother consistency is desired, cool slightly and, in batches, process in a blender. Serve warm or cold. Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
BLUE CHEESE, APPLE, AND SAGE-HONEY CROSTINI
Provided by Diana Yen
Categories Bake Vegetarian Blue Cheese Apple Honey Sage
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. In a small saucepan, warm the sage and honey over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Remove from heat and let steep for 10 minutes. Discard sage and let honey cool to room temperature.
- Lightly brush one side of each bread slice with oil and sprinkle with salt and pepper. Place slices on a rimmed baking sheet and toast in oven until golden brown, about 7 minutes. Remove from baking sheet and let cool. Spread blue cheese on baguette slices and top with apples and walnuts. Drizzle toasts with sage honey.
TANGY APPLE CHICKEN LOAF
A twist on traditional meatloaf, this dish is sweet and savory with a tangy glaze.
Provided by Tonia D Zwicker
Categories Main Dish Recipes Meatloaf Recipes
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt the butter in a skillet over medium heat, and cook the celery and onion with 1/2 teaspoon of salt, stirring occasionally, until the onions are soft and browned, about 12 minutes. Stir in the carrot, and cook for 5 more minutes; stir in the apple, and remove the mixture from the heat.
- In a mixing bowl, lightly mix together the ground chicken, egg, 1/3 cup of applesauce, milk, bread crumbs, poultry seasoning, sage, 1/2 teaspoon of salt, and black pepper. Mix in the cooked vegetable-apple mixture. Form the mixture into a loaf, and place into the center of a 9x12-inch baking dish.
- In a bowl, mix together 1/3 cup of applesauce, the Dijon mustard, and honey into a smooth mixture, and spread the glaze over the top and sides of the meat loaf.
- Bake in the preheated oven for 30 minutes, then reduce the temperature to 375 degrees F (190 degrees C) until the internal temperature of the loaf is 180 degrees F (80 degrees C), about 30 more minutes. Allow the loaf to rest for 5 minutes before serving.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 14.4 g, Cholesterol 84.4 mg, Fat 6.6 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 3.4 g, Sodium 498.9 mg, Sugar 7.2 g
APPLESAUCE CAKE WITH CREAM CHEESE AND HONEY FROSTING
This super-simple cake, which requires one bowl and one cake pan, comes from Julia Turshen's cookbook "Now & Again," and it's so easy to make you find yourself doing so often, especially throughout the fall when apples are on your mind. (It'd be especially great for Rosh Hashana, the Jewish new year, or for novice or time-pressed Thanksgiving bakers.) The cake's texture and appeal are similar to those of banana bread; if you like, you can stir a large handful or two of raisins, nuts or both into the batter just before you scrape it into the pan. And although you can use homemade applesauce for this, know that store-bought is just fine.
Provided by Julia Turshen
Categories easy, snack, cakes, dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Heat the oven to 350 degrees. Spray the bottom and sides of a 9-inch round cake pan with baking spray and line the bottom with a circle of parchment paper.
- In a large bowl, whisk together the flour, cinnamon, ginger, salt and baking soda. Add the eggs, sugar, buttermilk, applesauce and oil and whisk gently just until everything is combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.
- Bake the cake until it is just barely firm to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature.
- Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto a work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter.
- Make the frosting: In a large bowl, combine the cream cheese, sour cream, honey and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).
- Spread the frosting over the top of the cake and don't worry too much about making this perfect. A not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 335 milligrams, Sugar 22 grams, TransFat 0 grams
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