Uses for Apple Sauce
- dxs Mar 29, 2009 12:37 PM
I have about 2 cups of apple sauce made yesterday at cooking school sitting in my fridge. Not being fond of apple sauce, this is never something I would ordinarily make, but I also hate throwing away food, so I'm trying to think of a way to use it up. It's a pretty basic sauce. Apples, sugar, cinnamon, nutmeg, grated ginger, and a good squeeze of lemon.
I generally don't enjoy fruit in savoury dishes, so I'm thinking some sort of dessert might work. I guess I could use it as a filling for a crepe, but even that doesn't sound too appealing to me..
Any suggestions? Can it somehow be incorporated into a cake or a muffin mix? I'm kind of stumped. If nothing else, does anyone know if it will freeze ok until I can think of a way to use it?
You can use applesauce as a substitute for fat in baked goods, but I never sub out all the fat (you end up with a rubbery texture).
I enjoy making Mississippi Spice Muffins when I have a big jar of the sauce around needing to be used up.
Mississippi Spice Muffins
1 c butter, softened
2 c sugar
2 c applesauce (unsweetened)
3 t ground cinnamon
2 t allspice
2 t ground cloves
1 t salt
2 t baking soda
4 c flour
1 c chopped nuts
Cream butter and sugar, then add eggs one at a time. Mix in applesauce and spices. Sift together salt, soda, and flour. Add to the applesauce mixture and beat well. Stir in nuts. Bake in lightly greased mini muffin pans at 350 for 8-10 minutes. Sprinkle with powdered sugar after cool.
Since you have sweetened applesauce, you might want to decrease the sugar in the recipe accordingly. It's a sweet, cake-like muffin. Nothing nutritious about it, but it's a tasty breakfast treat. ;-)
I totally agree with mod...here's a banana molasses bread/muffin recipe only uses 1/4 cup of applesauce but really is quite healthy...I use 3/4 cup of whole wheat flour and 3/4 cup of unbleached for more healthy result (I think)...have made it numerous times for work and most love it...
First, it freezes virtually indefinitely.
Latkes (potato pancakes) and applesauce.
Applesauce cake/quick bread/muffins - recipes abound. You can make it more like a spice cake, or just with applesauce and cinnamon, though some walnuts and/or golden raisins are nice.
When a good friend was recovering from a serious GI ailment, and was recovering his appetite but was supposed to avoid fat and dairy, I made a batch of flapjacks using applesauce instead of milk and oil. It became my standard method - very moist and tender. Although they were sweeter than a typical pancake, the apple wasn't easy to identify.
Make a load of thin pancakes (not the thick American style ones). Layer them up with a good smear of apple sauce in between each one. You've now got a pancake layer cake (which in my 30+ year old recipe is called Crepe Normande). warm it through in the oven (or, probably better, microwave). Serve "cake" slices as dessert (with cream or ice cream).
We remember this dish about once a year. Always tastes fab.
LOL...I was also thinking that having it for breakfast is a pretty good idea, too! You could stir it into yogurt (have never done it with applesause but I do remember Dannon's Dutch Apple flavor from years ago...I only eat Fage 0% now..<val's nose in the air>) or just eat it as is for your "fruit" portion of your breakfast.
Ha, I like hearing that it 'freezes virtually indefinitely'! For now I think I'll put it on ice and use it when the mood strikes. I like the idea of using it in a spice cake - and the stack of crepes sounds good too, served with creme chantilly it could be quite delicious.
Thanks to all for the suggestions...
I got this out of the local newspaper back in the '70s, so it's sort of old-fashioned.
1/2 cup soft butter or Crisco
1 cup light brown sugar
1/2 cup white sugar
2 cups flour
1/4 tsp salt
3 tsp baking powder
1 cup applesauce
1 tsp vanilla extract
(can also add cinnamon, nutmeg, ginger, or any spices you like, but this is something I added)
4 Tbsp butter
1/2 tsp cinnamon
2 cups confect. sugar
1/2 shot of hot water (but I use spiced rum)
Beat butter with sugars until light and fluffy.
Add eggs and beat til smooth.
Mix together flour, salt and baking powder, then add to egg/sugar mixture alternately with the applesauce, in about 3 additions. Beat well between additions.
Add vanilla and spices and beat one more minute.
Have ready a greased 10x15 pan (sorry I was wrong about the 9x9). Pour in batter and bake at 375 for 30 minutes. Cool in pan and then ice.
To make icing, place butter in heavy pan and melt until light brown. Remove, add sugar and cinnamon and stir, adding hot water a bit at a time until mixture is of a spreading consistency. Ice the cake and cut into about 36 squares.
Hope you like it as much as we do. I actually look forward to having leftover applesauce so I can make it!
I use applesauce instead of all the bother of peeling, coring and slicing apples when I make sweet and sour red cabbage to serve with pork.
re: chef chicklet
You're most welcome, and I agree; this is a great resource. Not only do I now have several different ideas to go with, I'll also probably make apple sauce again just to try out some of these suggestions... the brown butter icing sounds especially tempting and would really complement the apple flavour.