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Any cake you make, you can substitute apple sauce 1 to 1 for oil. Might be a bit too apple-y in plain white cake, but I've done it in chocolate, carrot, and banana bread.
I've found it makes it even more gooey and delicious. Spiced Walnut Carrot Cake with Pineapple Gale Gand recipe <-- this is my absolute favorite carrot cake. I substitute all apple sauce for the oil, and sometimes pecans for the walnuts. If you toss in about a cup of crushed bran flakes (or like me, the dregs from the bottom of the bag), you can make some seriously dense, stick to your ribs morning muffins. It's so well flavored, you really only need a bit of whipped cream or a drizzle of cream cheese frosting.
You can also sloooow cook it down and use it as a basis for BBQ sauce, sustituting equal amounts of cooked down apple sauce (maybe reduce by half? till it's nice and syrupy) for the brown sugar. Applesauce is used in korean BBQ sauces a lot too, without cooking it down.
I used to also toss it together with my cornstarch and sliced apples for apple crisp. It makes it more like a cooked pudding.
I always keep applesauce on hand to use in place of fats. I use it 1 to 1 parts in some things and 100% in others. I love how moist it makes things come out.
I haven't tried this but it came from another board and looks good.
APPLESAUCE FRENCH TOAST
INGREDIENTS:
2 eggs
3/4 cup milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/4 cup applesauce
6 slices bread
DIRECTIONS:
1) In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.
2) Soak bread one slice at a time until saturated with liquid.
3) Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides.
Any cake you make, you can substitute apple sauce 1 to 1 for oil. Might be a bit too apple-y in plain white cake, but I've done it in chocolate, carrot, and banana bread.
I've found it makes it even more gooey and delicious. Spiced Walnut Carrot Cake with Pineapple Gale Gand recipe <-- this is my absolute favorite carrot cake. I substitute all apple sauce for the oil, and sometimes pecans for the walnuts. If you toss in about a cup of crushed bran flakes (or like me, the dregs from the bottom of the bag), you can make some seriously dense, stick to your ribs morning muffins. It's so well flavored, you really only need a bit of whipped cream or a drizzle of cream cheese frosting.
You can also sloooow cook it down and use it as a basis for BBQ sauce, sustituting equal amounts of cooked down apple sauce (maybe reduce by half? till it's nice and syrupy) for the brown sugar. Applesauce is used in korean BBQ sauces a lot too, without cooking it down.
I used to also toss it together with my cornstarch and sliced apples for apple crisp. It makes it more like a cooked pudding.
That carrot cake recipe just went on my "have to make soon list"! It looks like it would be divine!
I also subsitute fats in recipes with applesauce. It turns out great, and you can eat your dessert with less guilt
Applesauce meatloaf calls for 1-2 cups.....i know it isn't a mass quantity but it is really good. Google the recipes - there are several to choose from.
Ingredients:
1/3 cup butter, softened
1 cup sugar
1 egg
1-1/4 cups applesauce
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
Directions:
In a large bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Stir into creamed mixture just until moistened. Fold in raisins and nuts.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
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Here is one more recipe that is not bread. The applesauce is basically a side for pork chops.
Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
Preheat oven to 200 degrees.
Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
Heat 2 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed).
Serve pork chops with applesauce that has been warmed.
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