Mott's Thanksgiving Recipe Contest Submissions

Thanks to The Sneaky Chef ®, Missy Chase Lapine for helping choose the winners of the Mott’s Thanksgiving Recipe Contest. Her choices were based on originality, taste, and creative use of Motts.  Please see below to view all the winning Thanksgiving recipes as well as a complete list of entries.  Happy Holidays everyone!

Congratulations to our 1st place winner, Richard Swanson for his Thanksgiving Bisque recipe:

Thanksgiving Bisque – Serves 8

* 2 tbsp butter
* 1 medium onion, chopped
* 1 stalk celery, chopped
* 1 tsp poultry seasoning (Bell’s)
* 4 cups chicken or turkey broth
* 2 cups Mott’s Unsweetened Apple Juice
* 1 to 2 cup(s) leftover mashed potatoes
* 3 cups leftover cooked turkey, diced
* 2 cups diced butternut squash
* 2 cups Granny Smith apple, peeled, cored & diced
* 1 cup half and half
* Salt & Pepper
* Optional garnishes: uncooked stuffing croutons, chopped dried cranberries, chopped walnuts

Directions:
1. In a large Dutch Oven, heat the butter over medium high heat. When butter is foamy, add the onion and celery; cook for 4 minutes, until onion is translucent. Add the poultry seasoning and continue to cook for one more minute.

2. Add the chicken broth and apple juice and bring to a low boil. Add the mashed potatoes and stir thoroughly to dissolve. (Add up to 2 cups of mashed potatoes, depending on how thick you want the broth.) Process broth in blender, puree until smooth and return to pot.

3. Add the diced turkey and squash to the broth and continue to cook, covered over medium-low heat until squash is “al dente”. Add the Granny Smith apple and cook for another 10 minutes, until apple is slightly softened. Stir in the half & half. Salt & pepper to taste. Serve hot with any of the optional garnishes. Enjoy!

Congratulations to our 2nd place winner, Jamie Brown-Miller for her Apple & Caramel Ice Cream Wafflewiches with Spiced Pecans recipe:

Apple & Caramel Ice Cream Wafflewiches with Spiced Pecans – Serves 6
* 1 Tbsp. – Butter
* 1 tsp. – Vanilla extract
* 2 Cups – Pecans, coarsely chopped
* 2 Tbsp. – Brown sugar
* 1 tsp. – Chili powder
* 2 Cups – Mott’s Cinnamon Applesauce
* 6 Cups – Low-fat French vanilla ice cream, softened
* 6 – Light frozen waffles, toasted
* 2 Cups – Light caramel sauce

Directions:

1. In a large skillet, melt the butter on low heat.
2. Add the vanilla and pecans, and stir well to coat.
3. Add the brown sugar and chili powder, mixing well, and cook on medium low heat for about five to seven minutes, stirring often.
4. Set aside to cool.
5. In a large bowl, fold the applesauce into the ice cream.
6. Cut each toasted waffle in half and drizzle one side of each half with a tablespoon of caramel sauce.
7. Spread a cup of ice cream onto six of the waffle halves and press the remaining halves on top.
8. Pour the spiced pecans into a large, shallow bowl. Roll the sides of the sandwiches (where the ice cream is exposed) into the pecans, coating well.
9. Place sandwiches on a large plate and put it in the freezer for about fifteen minutes to re-set before serving.

Congratulations to our 3rd place winner, Jean Gottfried for her Apple Cranberry French Toast recipe:

Apple Cranberry French Toast – Serves 10

*12 slices day-old white bread, crusts removed
* 1 1/2 cup Mott’s Chunky applesauce
* 1 cup fresh or frozen cranberries
* 8 eggs
* 1/4 cup packed light brown sugar
* 3/4 teaspoon ground cinnamon
* 1 cup Mott’s Natural 100% apple juice
* 1 1/2 cups milk
* 1/4 cup chopped pecans

Sauce

* 1/2 cup packed light brown sugar
* 2 tablespoons cornstarch
* 1 1/2 cups Mott’s Natural 100% apple juice
* 1 cup fresh or frozen cranberries
* 1/2 teaspoon vanilla

Directions:
1.  Coat a 13-inch x 9-inch baking dish with nonstick cooking oil spray. Cut bread into 1-inch cubes; place half in bottom of dish.  Spread applesauce evenly over bread.  Top with cranberries and remaining bread.

2.  In a large bowl, whisk eggs, brown sugar and cinnamon.  Add apple juice and milk; mix well. Pour over bread mixture.  Sprinkle with pecans, cover and chill 4 hours or overnight. Remove from refrigerator 30 minutes before baking.  Cover with aluminum foil and bake in a preheated 375F oven for 30 minutes.  Uncover and bake 15 to 20 minutes longer or until golden brown and the center is set.

3.  Meanwhile prepare sauce by combining brown sugar and cornstarch in a saucepan.  Stir in apple juice and cranberries.  Bring to a boil over medium heat; simmer for 5 to 8 minutes stirring constantly until cranberries have burst and sauce is thickened. Remove from heat; stir in vanilla. Drizzle over French toast.

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All additional Thanksgiving Recipe Submissions:

Denton Biety

“Mott’s Applesauce Muffins!”

* 1 Large egg
* 2 T Vegetable oil
* 1 1⁄2 c Unsweetened applesauce
* 2 c flour
* 3⁄4 t Baking soda
* 2 t baking powder
* 1⁄2 t Nutmeg
* 1⁄2 t Cinnamon
* 3⁄4 c Raisins (optional)

Cooking Applesauce Muffins:

1. Combine egg, oil and Mott’s applesauce.
2. Blend in remaining ingredients.
3. Bake in no-stick pan, at 425 deg f. for 25 minutes or until lightly browned on top.
4. Makes 12 servings.

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Katelin Radcliff

Mott’s Applesauce Cake Recipe”


* 1/2 cup Shortening

* 1 cup Firmly packed light brown sugar
* 1 cup Mott’s applesauce
* 2 1/4 cups All-purpose flour
* 1/2 teaspoon Baking soda
* 1/2 teaspoon Salt
* 1 teaspoon Baking powder
* 3/4 teaspoon Apple-pie spice
* 1 cup Chopped nuts

Cooking Applesauce Cake:

1. Cream shortening; add sugar gradually, beating until light and fluffy. Add applesauce. Sift together dry ingredients and add to creamed mixture. Fold in nuts.
2. Pour into loaf pan (9 × 5 × 3 inches) lined on the bottom with greased wax paper. Bake in preheated slow oven (325 F) for about 1 hour. Cool for 5 minutes.
3. Turn out on rack and peel off paper. Cool, and frost as desired.

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David Miller

“Applesauce Cake”

* 2 eggs

* 1 cup melted butter

* 1 cup white sugar

* 1 cup brown sugar

* 3 cups Motts Applesauce room temperature

* 2 tsp vanilla

* 4 cups flour plain

* 4 tsp soda

* 1 tsp salt

* 1 tsp cinnamon

* 1 tsp nutmeg

* 1 tsp allspice

* 2 cups nuts

* 1 tsp ground cloves

* 2 cups raisins

Cooking Applesauce Cake:

1. Sprinkle a few tablespoons of flour over raisins and nuts mix through to prevent sticking – set aside

2. Cream melted butter sugar and vanilla together

3. Add in the eggs mix well.

4. Add the Motts Applesauce and dry ingredients to mixture and mix together well and last stir in raisin & nut mixture.

5. In a greased & floured 9 x 12 pan add mix and bake at 350 degrees for 1 hr and check center with toothpick to see if done and Enjoy!!

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Jill Kathan

“Carolina’s Apple Sauce Carrot Cake”

Cake Ingredients:

* 1/2 cup Mott’s Original Apple Sauce.
* 1/2 cup (well-drained) crushed pineapple.
* 1 pound raw carrots (2 1/2 cups grated) Grate the carrots very fine. This way your children do not realize there is anything healthy like carrots & applesauce in the cake).
* 1 cup chopped walnuts (toasted).
* 1 teaspoon ground cinnamon.
* 1 teaspoon baking soda.
* 1 1/2 teaspoons baking powder.
* 2 cups all-purpose flour.
* 1/2 cup vegetable oil.
* 1/4 teaspoon salt
* 4 large eggs
* 1 cups granulated white sugar
* 2 teaspoons pure vanilla extract

Cream Cheese Frosting Ingredients:


* 1/4 cup unsalted butter, softened – NOT melted.
* 8 ounces cream cheese softened – NOT melted.
* 2 cups confectioners powdered sugar – sifted.
* 1 1/2 teaspoon pure vanilla extract.

Cooking Carrot Cake:

1. Preheat oven to 350 degrees.
2. Wash, peel, grate carrots – set aside.
3. Toast walnuts by adding butter to a frying pan. Cook for about 7 – 8 minutes – set aside and allow to cool. After chop coarsely. If a nut allergy is present OMIT walnuts.
4. Beat eggs with a mixer for about 1 min until frothy/foamy. Slowly add sugar – beat 3 – 5 min until batter has thickened.
5. Add oil.
6. Beat in vanilla extract.
7. Add flour mixure – beat on low.
8. FOLD in carrots & walnuts – do NOT use mixer here!
9. Spray a 9X13 cake pan with cooking spray.
10. Add batter evenly.
11. Bake for about 40 – 45 mins.
12. Use a toothpick to test the middle of the cake – if cake is still soggy and appears, place in oven for about 5 mins longer. Keep checking!

DIRECTIONS for Cream Cheese Frosting:

1. Beat cream cheese & butter on low until no lumps are visible.
2. Slowly add powdered sugar – beat on low – until smooth.
3. Lastly, add vanilla extract and continue beating on low.
4. Refrigerate. However, when preparing to frost – allow frosting to sit out @ room temp for about 15 mins.

FROSTING CAKE:

1. Allow cake to cool completely!
2. Add frosting evenly.
3. If deciding to add nuts to this recipe – you may garnish the top with extra walnuts. However, you may omit nuts all together – I promise it will taste delicious!

ENJOY!!!

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Lily Julow

“Pumpkin Mug Soup”

* 1 (15 oz) can solid pack pumpkin (not pumpkin pie filling)
* 1 Mott’s for Tots Single Serve Apple White Grape Juice
* 1/2 tsp ground cinnamon
* pinch of ground nutmeg
* pinch of ground cloves
* pinch of salt
* 2-1/2 to 3 cups fat-free vegetable or chicken broth
* 1/2 cup water

Cooking Pumpkin Mug Soup:

1. Place ingredients in a saucepan and stir together. Bring to a boil; lower heat to a simmer.

2. Cook, stirring,15 minutes until comfortably warm.

3. Serve in mugs. Makes 4 to 6 servings.

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Elinor Ives

“Apple Turkey Salad with Cranberries and Apple Vinaigrette”

Apple Vinaigrette

* ½ tbsp. finely minced red onion
* 1 ½ tsp. Dijon mustard
* ¼ tsp. salt
* ¼ tsp. fresh ground pepper
* ¼ cup Mott’s apple juice
* 1 tsp. red wine vinegar
* 2 tbsp. extra virgin olive oil

Apple Turkey Salad

* ¼ medium red onion, minced
* 1 ½ tsp. sesame oil
* 2 tbsp. Mott’s applesauce
* 2 cups shredded turkey
* ¼ cup fresh cilantro, chopped and tightly packed
* 1 medium carrot, grated
* 8 cups mixed baby greens
* 1 Granny Smith apple, chopped
* 1 Red Delicious apple, chopped
* ½ cup slivered almonds
* ½ cup dried cranberries

Making Salad:

1. Mix all apple vinaigrette ingredients in a screw-cap jar. Shake until combined, and set aside.
2. Mix red onion, sesame oil, and applesauce in a small bowl. Add shredded turkey, cilantro, and grated carrot, and mix to combine. Place a heaping mound of turkey salad in the middle of a large salad plate.
3. Toss baby greens with enough vinaigrette to lightly coat, then arrange them on the salad plate around the turkey salad. Top greens with apples, slivered almonds and cranberries, drizzle with a little more dressing, and serve immediately.


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Catherine Wilkinson

Crown Roast of Pork Stuffed with Apple-Brandied Cranberries”

* 1 cup (2 sticks) unsalted butter
* 8 cups bread cubes (cut into 1/4 inch cubes)
* 1/2 yellow, chopped very fine
* 2 garlic cloves, minced
* 1 12-oz bag fresh cranberries
* 1/2 cup Mott’s Original 100% Apple Juice
* 1/2 cup brandy
* 1/2 cup Motts’ Classic Apple Sauce
* 2 tablespoons granulated sugar
* 1 teaspoon dried marjoram
* 1 teaspoon dried thyme
* 2 teaspoons kosher salt
* Freshly ground black pepper to taste
* 1 – 14 pound crown roast of pork, about 18 rib chops. (Ask your butcher to form the crown for you)

Cooking Roast:


1. Preheat oven to 325 degrees.
2. In a large skillet, melt butter over medium heat. Add the bread cubes, onion, and garlic. Sauté for about 10 minutes, or until bread is lightly toasted and butter is absorbed.
3. Transfer bread crumbs to large mixing bowl and add cranberries, apple juice, brandy, apple sauce, sugar, marjoram, thyme, salt and pepper to taste.
4. Place crown roast into large roasting pan. Spoon the stuffing into center of roast. Cover the tips of the roast with pieces of foil to prevent burning.
5. Place into preheated oven and roast for 1 1/2 hours. Start checking with instant read thermometer inserted into meatiest part of a chop and remove from oven when temperature is between 150 and 155 degrees – do not overcook meat. Remove foil tips and return to oven for 15 minutes, then remove from and oven and let roast rest, loosely tented with foil, for 20 minutes. If stuffing cools too much, spoon into baking dish and return to oven until hot.
6. To plate, slice between ribs and serve chops with a spoonful of stuffing or remove stuffing and pass in a large bowl on the side.

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Mary Lotito

“Golden Apple Raisin Squares”

* ½ cup all-purpose flour
* ½ cup whole wheat flour
* 1 tsp baking powder
* ½ tsp baking soda
* ½ tsp cinnamon
* ¼ tsp salt
* 1/8 tsp ground cloves
* 2 large eggs, beaten
* 1 3.9 oz. Mott’s Healthy Harvest Blueberry Delight apple sauce cup
* ¾ cup sugar
* 1/3 cup canola oil
* 1 golden delicious apple, peeled and cut into ¼-inch dice, about 1 cup
* 1/3 cup golden raisins

Cooking Apple Rasin Squares:


1. Preheat the oven to 350°F.

2. Lightly oil or coat an 8 X 8-inch baking dish with nonstick cooking spray and set aside.

3. Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, and cloves in a large bowl.

4. Combine the eggs, apple sauce, sugar, oil, and apple in a separate bowl, and whisk until well blended.

5. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the raisins. Pour the batter into the prepared baking dish; smooth with a rubber scraper. Bake 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Makes 12 servings.

Nutrition Information Per Serving:
170 calories; 7 g fat; 35 mg cholesterol; 150 mg sodium; 27 g carbohydrates; 1 g fiber; 2 g protein; 35.8% cal from fat Vit.A 0% DV; Vit.C 4% DV; Calcium 4% DV; Iron 4% DV; Vit.D .7% DV
DV – Daily Value

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Donna-Marie Ryan

Mango Peach Apple Sauce and Sour Cream Holiday Spice Roll”

Spicy cake:

* 3 eggs, beaten
* 1 1/4 cup granulated sugar, divided
* 3 Mott’s apple juice
* 1 /2 tablespoon Ginger spread/jam
* 1 cup flour
* 3 teaspoons Apple Pie Spice blend, divided
* 1 / 4 teaspoon salt
* 1 teaspoon baking powder

Filling:

*1 1/2 cups Sour Cream
* 1 1/2 tablespoons confectioner’s 10 X sugar
* 4- 4 1/2 ounce cups apple Mott’s Mango Peach flavored apple sauce
* 1 cup Whipped Cream (garnish)
* Walnut halves

Cooking Cake:

1. Preheat oven to 375 degrees F. Line jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with cooking parchment paper, or waxed paper and generously grease foil or waxed paper.

2. In a mixing bowl beat eggs and 1 cup granulated sugar until thick and yellow.

3. Add the apple juice and Ginger and mix. Sift the flour, 1 teaspoon Apple pie spice, salt and baking powder together. Add to the liquid batter. Mix in.

4. Pour into the prepared pan and spread to the edges. Bake 12-15 minutes until done.

5. Mix the remainder ¼ cup of granulated sugar with the 2 teaspoons of spice. Place a clean tea towel on the counter and sift 1 1/2 tablespoons of the sugar-spice mix on it. Flip the cake onto the towel and gently remove paper. Roll up the cake in the towel from the small end to make a 10 inch long roll.

6. Let cool 5 minutes. Unroll cake and remove towel. Reroll loosely so cake “remembers” roll. The outer side of the cake will now be coated with the granulated sugar and spice blend.

7. Remove 2 teaspoons of the sugar spice blend and add to the sour cream. Mix in the confectioners’ sugar. Un -roll cake. Spread evenly over unrolled cake. Place the Mango Peach apple sauce apples in a bowl and mix in the rest of the sugar –spice blend and let set 2-3 minutes.

8. Spread Mango Peach apple mixture over the sour cream and reroll the cake loosely. Place seam edge down on the serving plate.

To serve: slice into 1 -1 1’2 inch slices and serve with whipped cream and walnut halves.
Serves: 8-10

The sour cream is a nice surprise inside this cake roll. Tangy! The ginger jam spread adds a kick to make this cake unforgettable amongst the holiday desserts.

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Mary Bilyeu

“Applesauce Cupcakes with Honey-Cider Buttercream Frosting”


Cupcakes:

* 2-1/2 cups flour
* 1/2 teaspoon kosher salt
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 2 teaspoons baking powder
* 1/4 cup brown sugar
* 1 cup Mott’s smooth applesauce
* 1 egg
* 1 cup apple cider
* 1/4 cup honey

Frosting:
* 1 cup butter, softened
* 3 tablespoons honey
* 6 tablespoons apple cider
* 5 cups confectioners’ sugar

Cooking Cupcakes:


1. In a large bowl, combine flour, salt, cinnamon, nutmeg, baking powder and brown sugar.

2. In a small bowl, combine applesauce, egg, 1 cup apple cider, and 1/4 cup honey; pour liquid over dry ingredients and mix until just combined.

3. Divide among the muffin tins and bake for 20 minutes until a toothpick inserted into them comes out clean. Let cool completely.

Make frosting:

1. In a medium bowl, combine butter substitute, 4 tablespoons honey and 6 tablespoons cider using an electric mixer.

2. Add confectioners’ sugar bit-by-bit and continue to mix until the frosting is creamy.

3. Frost cupcakes and serve.

Makes 16 cupcakes.

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Rosanne Morrison

“Apple Cranberry Nut Bread”

* Butter, 1/2 cup softened
* 2 eggs
* 1 1/2 cups MOTTS Applesauce
* 3 cups flour
* 1-1/2 cups sugar
* 3/4 tsp salt
* 2 tsp baking powder
* 1- 1/2 tsp baking soda
* 1 1/2 cups dried cranberries
* 1 1/2 cups pecans, chopped

Cooking Nut Bread:


1. Preheat oven to 350 degrees.

2. Spray 2 loaf pans with cooking spray.

3. In large bowl beat eggs with mixer on low until softened and creamy. Add eggs one at a time. until moist.

4. Add Applesauce

5. Slowly add flour, sugar, salt, baking powder and baking soda and mix with spoon. Add cranberries and pecans and stir.

6. Bake for 50 minutes until toothpick comes out clean.

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Roxanne Chan

“Spiced and Spicy Apple Couscous”

1 can ( 14.5 ounces) chicken broth
* 1 1/2 cups Mott’s Apple Juice
* 1 tsp minced ginger root
* 1/2 tsp ground allspice
* 1/4 tsp crushed red pepper
* 1 can ( 15 ounces) garbanzo beans, drained
* 1/2 cup grated carrot
* 1/4 cup minced green onion
* 1/2 cup Mott’s Chunky Applesauce
* 1/4 cup minced crystallized ginger
* 2 Tbsp olive oil
* 1/4 cup snipped mint
* garnish- mint sprigs and orange zest

Making Couscous:

1. In a large saucepan combine the broth and apple juice. Bring to a boil;stir in all the ingredients except the mint.

2. Remove from the heat and let stand 10 minutes.

3. Fluff with a fork, adding the mint. Place on a platter and garnish with the mint sprigs and orange zest. Serves 8

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Patrick Morrison

“Mighty Potent Baked Apples”

* 1 -1/2 cups Sweet wine such as Reisling
* 1 -1/2 cups MOTTS Applesauce
* 6 large Granny Smith Apples
* 6 Tbsp sugar
* 6 Tbsp dried cranberries
* 6 tsp salted butter
* Ground cinnamon for sprinkling

Making Baked Apples:

1. Boil wine and applesauce in a small pan for about 20 minutes. Set aside

2. Preheat oven to 350 degrees Core the apples without cutting through the bottoms and set in a baking dish.

3. Spoon 1 tablespoon sugar into the core of each apple followed by one tablespoon of dried cranberries.

4. Pour the wine/applesauce mixture in, over and around the apples.

5. Top each apple with a teaspoon of butter and sprinkle with cinnamon. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer while basting apples with the cooking juices.

6. Serve apples warm with a scoop of ice cream.

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Mary Shivers

“Lotsa Mottsa Apple Galette”

Crust:

* 1 1/2 cups all-purpose flour
* 1 tablespoon granulated sugar
* 1/4 teaspoon salt
* 1/2 cup unsalted butter, diced
* 1 large egg yolk, lightly beaten
* 1/4 cup chilled Mott’s 100% Apple Juice

Streusel:

* 3 tablespoons unsalted butter
* ½ cup packed brown sugar
* 2 tablespoons Mott’s Cinnamon Applesauce
* 1/8 teaspoon salt
* 1 cup chopped pecans

Filling:

* 2 tablespoons unsalted butter
* 4 medium Granny Smith apples, peeled and cored
* 2/3 cup Mott’s Chunky Applesauce
* 2/3 cup firmly packed brown sugar
* 4 teaspoons all-purpose flour
* 1/4 teaspoon cinnamon
* 1 large egg
* 1 tablespoon Mott’s 100% Apple Juice
* 1 1/2 cups sweetened whipped cream

Cooking Galette:


1. Line a large baking sheet with parchment paper. Set aside.

2. For crust, in a large bowl, combine flour, sugar, and salt. Use a fork or pastry blender to cut butter into mixture until crumbly.

3. In a small bowl, whisk together egg yolk and juice. Add to flour mixture and work together with large spoon until a ball forms.

4. Flatten dough slightly and wrap in plastic wrap. Chill for 1 hour.

5. For streusel, heat butter, brown sugar, applesauce and salt in a small skillet over medium heat. Cook until butter is melted, stirring often.

6. Stir in pecans. Cook for 3-4 minutes until mixture begins to brown, stirring constantly.

7. Remove from heat and spread on wax or parchment paper to cool.

8. For filling, melt butter in a large skillet over medium heat.

9. Slice each apple into 8 wedges and add to butter. Cook for 10 minutes until apples soften, stirring often.

10. Stir in applesauce. Cook for 1-2 minutes more until mixture is bubbly, stirring often. Stir brown sugar, flour, and cinnamon together in a small bowl. Stir into apple mixture.

11. Remove from heat. Heat oven to 375 degrees. On a lightly floured work surface, roll chilled dough into a 15-inch circle. Place dough on parchment-lined baking sheet.

12. Spoon 1/3 of apple mixture into center of dough, forming about an 8-inch circle. Sprinkle with 1/3 of pecan mixture. Repeat layers again, ending with remaining apple mixture on top. (Remaining pecan mixture will be added later.)

13. Gently fold edges of dough over apples creating pleats, leaving a 4-inch wide opening in the middle. Whisk egg and juice together in a small bowl.

14. Brush exposed surface of dough with egg mixture.

15. Bake for 35-45 minute until crust is golden brown and apples are tender, adding remaining pecan mixture on apple filling after first 30 minutes of baking time.

16. Cool for 30 minutes then transfer to a cake plate, removing parchment paper. Cut into wedges to serve. Add a dollop of whipped cream to each. Garnish as desired.

Serves 8.

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Dan McCoig

“Whiskey Apples for 2”

* 3 cups Granny Smith Apples, peeled, cored and sliced
* 3/4 cup Sugar
* 3 tbsp Butter
* 1 tsp Cinnamon
* (Whiskey to taste) about 1/4 cup

Cooking Whiskey Apples:

1. Cook in small pot over medium heat.
2. Place butter in pot until melted.
3. Add Sugar and Cinnamon.
4. Add Apples
5. It will be dry, the juices from the apples will help create the syrup while cooking
6. Stir continually until you see liquid and entire mixture is boiling
7. Cover and cook for three to five minutes or until apples are tender then
8. Add whiskey and continue to cook un-covered for an additional three to five minutes
9. Remove from heat and serve
10. Top with walnuts (Optional)

(You can make this recipe without the whiskey as well)
http://www.youtube.com/watch?v=RKGhwGfwFII&feature=player_embedded

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Lisa Speer

“Applesauce Ice Cream Puffs with Brandied Cream”


*
1 package (10 ounces) puff pastry shells (6 shells)
* 1-3/4 cups Mott’s Natural (unsweetened) Applesauce
* 1 (.25 ounce) envelope unflavored gelatin
* 3/4 cup packed light brown sugar
* 2 large eggs, beaten
* 3/4 teaspoon apple pie spice
* 3/4 cup whole buttermilk
* 2- 1/4 cups half n half
* 1-1/2 teaspoons pure vanilla extract, divided
* dash salt
* 1 cup heavy cream
* 1/2 cup confectioners sugar
* 1 teaspoon calvados or applejack brandy
* 1/2 cup caramel ice cream topping
* 1/2 cup toasted chopped pecans

Cooking Cream Puffs:

1. Preheat oven to 400 degrees F. Bake shells according to package directions.

2. Remove shells from baking sheet and cool on a wire rack.

3. Pop off the top of each shell with a fork, then remove soft dough from shell centers and discard, reserving tops. Cool completely.
4. Combine applesauce and gelatin in a medium saucepan and allow to stand for 5 minutes. Add sugar, eggs and pie spice and place over low heat.

5. Cook, stirring constantly, until gelatin and sugar are dissolved and mixture thickens. Cool slightly.

6. Stir in buttermilk, half n half and salt; pour into the mixing canister of a 2 quart ice cream freezer.

7. Freeze according to manufacturer’s directions, then transfer to a covered container. Place in freezer until firm.
8. Pour cream into a large chilled bowl and beat on high speed of an electric mixer until soft peaks form. Beat in confectioners sugar, calvados and remaining vanilla.
9. Fill each pastry shell with an equal amount of ice cream, creating a mound above the shell. Top with caramel and whipped cream, sprinkle with pecans and serve with pastry shell tops as accompaniments. Serves 6.

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Elizabeth Walp

“Cinamon Cream Coverd Apple Rasin Cake”

* 1 cup melted butter
* 1 cup firmly packed brown sugar
* 1/2 cup molasses
* 2 large eggs
* 1 cup applesauce
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1/2 cup raisins

Topping
* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1/2 teaspoon cinnamon
* 1/2 teaspoon vanilla

Cooking Apple Rasin Cake:

1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
2. Combine melted butter, brown sugar and molasses in bowl. Add eggs, one at a time. Stir in applesauce and beat well.
3. Sift the flour, baking soda, ginger, cloves, and cinnamon into the batter. Mix thoroughly. Stir in raisins
4. Pour into the prepared baking dish, and bake for 35 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool for 5 minutes. Turn out onto a wire rack and cool completely.

Make topping:

1. Place cream in medium bowl. Beat about 30 seconds, or until soft peaks form. Continue gradually adding powdered sugar, cinnamon, and vanilla. Beat about 30 seconds, or until stiff.

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Lisa Keys

“Apple Berry Cracked Wheat with Ginger”

* 2 cups Mott’s Natural Apple Juice
* 1 cup bulgur (cracked wheat)
* 1/2 cup dried sweetened cranberries
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper

Cooking Apple Berry Cracked Wheat with Ginger

1. Combine all ingredients in a saucepan.

2. Bring to a boil over medium high heat. Reduce heat, cover and simmer for 5 minutes or until liquid is absorbed.

Serves 4 to 6.

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Jennifer Neal

“Mom’s Apple Cinnamon Meatloaf”


* Nonstick cook spray
* 1 1/2 pounds lean ground beef
* 1/2 pound ground pork
* 3/4 cup Vidalia onion, chopped
* 1 large egg
* 1 3/4 cup Mott’s applesauce
* 1 cup plain bread crumbs
* 1 teaspoon kosher salt
* 1/4 teaspoon ground pepper
* 3 slices raw bacon

Directions

1. Preheat the oven to 350F.
2. Coat a 9 by 5 by 3 loaf pan with nonstick cooking spray and set aside.
3. In a large bowl, combine the ground beef, ground pork, onion, egg, 1 1/2 cup applesauce, bread crumbs, kosher salt and black pepper. Mix well. Form the meat mixture into a loaf shape and press into the prepared pan. Brush the top of the meatloaf with 3 tablespoons applesauce and top with 3 slices of bacon.
4. Bake for 1 hour. In the last 10 minutes of baking, brush the remaining applesauce over the top of the bacon and return to the oven. Remove from the oven and let cool 10 minutes. Turn out onto a serving platter and garnish with additional apple sauce.

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Trisha Kilpatrick

“Garlic Stuffed Turkey with Mashed Potatoes”

* 1 turkey (thawed and giblets removed)

* 5 cloves of garlic cut into slivers
* 3-4 tablespoons of butter
* cajun seasoning to taste
* Potatoes cut into cubes
* Carrots cut into cubes

Directions

1. Take the turkey and cut slits into the skin stuffing the slits with the slivers of garlic. Try to make sure that each section of the turkey has at least one slit stuffed with garlic.

2. Sprinkle a generous amount of cajun seasoning over the turkey. Surround the turkey with potatoes and carrots enough to cover the bottom of the roasting pan with a single layer. Cover turkey and veggies in pan with aluminum foil.

3. Bake according to the time and temperature on the turkey directions subtracting 1 hour from the cooking time.
4. For the last hour, remove the aluminum foil. Cover the surface of the turkey with the butter. Add more cajun seasoning. Finish cooking until the turkey is completely cooked according to package directions.
5. Take the potatoes and carrots and place in a bowl. Mash together adding wate or milkr if needed for additional creaminess. You may also choose to use a mixer if you want to remove most of all of the lumps. Butter or margarine may also be added, but I have never seemed to need it.

Enjoy!


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Denelle Pappier

“Curried Butternut Squash & Apple Soup”


* 3 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
* 2 cups coarsely chopped yellow onions
* 2 cloves garlic, crushed
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground pepper, to taste
* 4 cups vegetable or chicken broth, divided
* 1 cup applesauce
* 1 cup apple cider or juice
* 4 to 5 tsp curry powder

Directions:

1. Preheat oven to 400°F.

2. Peel the squash (a regular vegetable peeler works best), scrape out the seeds, and cut the flesh.

3. Combine squash, onions, garlic, oil, salt and pepper in a large bowl; toss to coat.

4. Spread evenly in one layer in a large roasting pan. Roast, stirring occasionally, until the vegetables are tender, 45 to 55 minutes.

5. Let cool slightly. Place half the vegetables and half the broth in a blender or food processor; puree until smooth. Transfer to a large saucepan.

6. Puree the remaining vegetables and broth. Add to the pan and stir in the applesauce, cider and curry powder. Simmer the soup over medium-low heat, stirring, until hot, about 10 minutes.

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Liz Weiss

“Apple Butterscotch Cake”

Makes 15 Servings
* 1 cup all-purpose flour
* 3/4 cup whole wheat flour
* 3/4 cup granulated sugar
* 1/4 cup ground flaxseed or wheat germ
* 1 teaspoon baking powder
* 1 teaspoon pumpkin pie spice or cinnamon
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt

* 3 large eggs, beaten
* 1/2 cup Mott’s unsweetened applesauce
* 1/2 cup canola oil
* 2 large Golden Delicious apples, unpeeled, cut into quarters, cored, and coarsely grated (about 2 packed cups)
* 1/3 cup butterscotch chips

Directions

1. Preheat the oven to 350°F. Spray a 9 X 13-inch baking pan with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, sugar, flaxseed, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl.
3. Whisk together the eggs, applesauce, and oil in a separate bowl. Stir in the apples until well blended.
4. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the butterscotch chips.
5. Pour the batter into the prepared baking pan; smooth with a rubber spatula. Bake about 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool on a rack before cutting.


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Lisa Rochford

“Yummy Banana Bread”

* 3/4 cup No Sugar-added Mott’s Apple Sauce
* 1 cup sugar
* 2 eggs or 4 egg whites
* 1 3/4 cups flour
* 1 tsp. salt
* 3/4 tsp. baking soda
* 1 tsp. baking powder
* 1 tsp. cinnamon
* 1 cup grated carrots
* 1 cup mashed bananas (3-4, depending on size)

Directions

1. Preheat oven to 350 degrees. Coat a 9×5 loaf pan with cooking spray.
2. In a med. sized bowl, combine apple sauce, sugar and eggs.

3. In a separate bowl, combine flour, salt, baking soda, baking powder and cinnamon. Add to the batter and blend well.

4. Fold in carrots and bananas. Pour into prepared pan and bake for 55-65 minutes or until toothpick in center comes out clean.

Enjoy!

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Rachel Adams

“Spinach Balls”

The perfect holiday hors d’oeuves, even picky children love these.
Makes approx 80 balls

* 2boxes chopped spinach, thawed.
* 2 cups pepperidge farm herb stuffing.
* 2 onions,finely chopped.
* 6 eggs, beaten.
* 3/4 cup melted butter.
* 1/2 cup parmesan cheese.
* 1 tsp galic salt.
* 1tsp black pepper
* 1 tsp dried thyme.

Directions


1. In large bowl, combine all ingredients.

2. Using approx a heaping teaspoon, roll into balls and place on cookie sheets.
3. Freeze spinach balls. Transfer to zip lock bags to store.
4. Cook from frozen at 375 for 25 mins.

Enjoy!!!!

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Angela Hooten

“Oatmeal Chocolate No Bake Cookies”

* 2 cups sugar
* ¼ cup cocoa
* ¼ cup milk (you can add a little more if needed)
* ½ stick of margarine
* 1 tsp. vanilla
* Dash salt
* ½ cup peanut butter (heaping – not level)
* 3 cups uncooked oatmeal (quick cooking preferred, but regular is ok, too.)

Directions

1. In a medium saucepan mix together the sugar and cocoa.

2. Then add milk and margarine. Cook over medium heat, stirring occasionally until it comes to a boil.

3. Remove from heat and let cool slightly for just 1 minute.

4. Add the vanilla and salt, stir then add the peanut butter and mix well. Add the oatmeal and mix until all coated.

5. Spoon onto wax paper and allow to cool for 30 minutes.

Now they are ready to eat!


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Kari Ellison

“Healthy & Delicious Carrot Cupcakes w/ Mascarpone Frosting”

* 2 Cups unbleached all purpose flour
* 1 1/2 Cups sugar
* 2 teaspoons baking soda
* 1 Tbsp pumkin pie spice
* 2 eggs
* 3 egg whites
* 3/4 Cups Motts no sugar added Applesauce – any flavor
* 1/3 Cup frozed orange juice concentrate, thawed
* 1 Tbsp vanilla
* 2 Cups shredded carrots
* 1/2 Cup raisins
* 1 small apple shredded
* 1/2 -3/4 raw nuts – any family favor – we like pecans or walnuts

FROSTING

* 6 onces cream chesse – room temp
* 1 ½ sticks unsalted butter – room temp
* 2/3 Cups Mascapone Cheese – room temp
* 6 Tbsp honey – may add Tbsp more at a time if family likes sweeter
* ½ Cups chopped nuts to sprinkle on top

Directions

1. Preheat oven to 350.
2. In a large bowl, combine flour, sugar, baking soda, pumpkin pie spice and salt
3. In a separate bowl, combine the eggs and egg whites. Beat on low. Add applesauce, orange juice concentrate and vanilla. Add carrots, raisins, apples and nuts. stir to mix well. Add to flour mixture.
4. Fill cupcake papers to 3/4 full. Bake about 20-25 minutes until toothpick comes out clean. Cool completely on wire rack before frosting.
5. To make FROSTING: combine cream cheese, butter, mascarpone cheese and honey/ Whip until incorporated and fluffy.
6. Fill plastic zip-lock bag with frosting and make a small snip on bottom corner.
7. Swirl frosting onto tops of cupcakes.
ENJOY and Eat Healthy! Your kids will love them

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Anita Hunter

“Not Exactly Mom’s Stuffing”

* 1 (1 lb) loaf whole grain bread, cubed
* ½ cup salted butter
* 1 small red onion, finely chopped
* 4 stalks celery, sliced thin
* 1 teaspoon poultry seasoning
* 1/2 teaspoon salt
* 1 cup Mott’s ® Apple Juice
* ½ cup finely chopped walnut pieces, toasted if desired
* 1 cup gorgonzola cheese, crumbled

Directions


1. Preheat oven to 350º F. Scatter bread cubes on cookie sheet and bake for 10 minutes, until slightly dried. Let cool and transfer to large bowl.
2. In a large skillet, melt butter. Add onion and celery and cook until soft, stirring occasionally, about 8 minutes. Stir in poultry seasoning and salt. Add apple juice to deglaze the pan, scraping up any browned bits. Pour over bread cubes and toss. Add walnuts and cheese; toss until well blended.
3. Turn into large greased casserole and bake for 30-40 minutes, until lightly browned.

Serves 10.

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Kristen Burns

“Cinnamon Applesauce Muffins”

* 2 cups whole wheat pastry flour
* 3/4 cup granulated sugar
* 1/3 cup chopped nuts (optional)
* 2 Tablespoons ground flax seed (optional)
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 1 large egg, lightly beaten
* 1 cup unsweetened applesauce
* 1/2 cup butter, melted OR 1/2 cup canola oil, OR a combination of the 2 to equal 1/2 cup
* 1 shredded carrot or zucchini (optional)

Directions

1. Preheat oven to 375 degrees F.

2. Grease a 12-cup muffin tin.

3. In a large bowl, combine the flour, sugar, nuts & flax seed (if using), baking powder, cinnamon and salt in a bowl. Whisk to blend.

4. In a medium-sized bowl, combine the egg, applesauce, butter/oil, carrot or zucchini (if using) and mix well.

5. Pour into the dry ingredients and mix until just moistened.

6. Spoon into the prepared muffin tin and bake about 20 minutes, until a toothpick inserted in the center comes out clean. Set the pan on a wire rack for 5 minutes, then remove muffins to rack to cool completely. Makes 12 muffins.

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Ronna Farley

“Nutty Applesauced Sweet Potatoes”

* 4 medium sized sweet potatoes, cooked and peeled
* 1/2 cup maple syrup
* 1 cup Motts Chunky Applesauce
* 1/2 cup brown sugar
* 1/2 cup finely chopped pecans

Directions


1. Preheat oven to 350 degrees F.

2. Spray a 13 x 9-inch baking dish with non-stick cooking spray.

3. Slice cooked sweet potatoes into 1/2-inch slices; arrange in prepared baking dish.

4. Drizzle with maple syrup. Spoon applesauce over top.

5. Sprinkle with brown sugar and chopped pecans. Bake at 350 degrees F. for 30 minutes. Serve immediately.

8 servings

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Darlene Carson

“Colossal Cauliflower (Faux Mashed Potatoes)”

* One Head Cauliflower
* 3 oz. Low Fat Cream Cheese
* 1/2 package of 14 oz. Firm Tofu
* 1 t. salt

Directions

1. Steam cauliflower until soft. Drain well in colander, pushing out water with paper towel.
2. Squeeze water out of Tofu between two paper towels
3. Add all ingredients to food processor and pulse until light and fluffy (pushing mixture down occasionally).
4. Heat in microwave until hot or warm in oven. . . 350 degrees for 20 min.
5. A low carb, low fat and protein-packed replacement for high carb, high calorie mashed potatoes and so yummy! Your kids will never notice the change!
My 5 yr. old granddaughter, Hayley, said the recipe should be called “Kid-licious ‘K’auliflower”

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Peggy Glotzbach

“Spinach Casserole”

* one package of frozen chopped spinach
* one brick of sharp cheddar cheese–shred half in the mixture, and shred other half for top of casserole
* small container of cottage cheese
* 6 large eggs
* 2 tsps of Spike seasoning

Directions

1. mix all ingredients and put in casserole dish with shredded cheese on top as directed
2. put in oven for about 45 minutes at 375 degrees Fah. until light brown on top and bubbly.

3. let sit for 5 minutes before serving because it will be too hot right out of the oven.

this casserole is great for breakfast, lunch, or as dinner side.

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Shandy Torain

“Low-Sugar Nut Butter Puffs”

1. Using an electric mixer and a medium sized bowl, beat 3 egg whites w/ a pinch of cream of tarter until soft peak forms.
2. In a seperate larger bowl, mix together:

* 3/4 cup old fashioned oatmeal
* 1 packet cinnamon flavored Quaker Weight Control Oatmeal
* 1 tsp cinnamon
* 1/4 cup softened all natural peanut or almond butter
* 1/4 cup semi-sweet chocolate chips
* 1 individual Mott’s No sugar added Healthy Harvest Granny Smith apple sauce
* 1 Tablespoon agave sweetener

3. Add the egg whites to the mixture and drop large tablespoon servings of the batter (approximately 15 cookies/puffs)
4. Bake at 275 for approximately 12 minutes or until the Puffs are slightly browned
Product: tender, low fat, low sugar cookies/puffs per each: 73 kcals, 3.5 grams fat, 10 grams Carbs, 2.5 grams protein

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Sally Sibthrope

“Applesauce Gingerbread Torte with Apple-y Nutmeg Sauce”

Gingerbread

* 1/2 cup sugar
* 1/2 cup butter
* 1 egg
* 2/3 cup molasses
* 1 cup Motts Apple Sauce
* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/2 cup hot water

Filling

* 2 cups mascarpone cheese
* 1/3 cup sugar
* 1/3 cup minced ginger
* 1/3 cup finely chopped walnuts

Sauce

* 2 tablespoons sugar
* 2 tablespoons cornstarch
* 1 1/2 teaspoons nutmeg
* 1 1/2 cups Motts Apple Juice
* 1/2 cup heavy whipping cream

Directions

1. Preheat oven to 350 degrees. Line a 9 inch square pan with parchment paper or non-stick foil.
2. Gingerbread – Cream together the sugar and butter.

- Add egg, and beat well.

- Mix in the molasses and applesauce.

- Sift together the flour, baking soda, salt, cinnamon, ginger and cloves.

- Add dry ingredients to the creamed mixture. Beat in the hot water. Pour batter into pan and bake for one hour.

- Allow to cool in pan. When cool, split gingerbread in half horizontally. Place bottom layer on a serving plate, cut side up.

3. Filling - Beat together the mascarpone and sugar until sugar dissolves. Stir in ginger and

walnuts.

- Spread over the bottom layer of the gingerbread, and top with the other layer.

4. Sauce - Whisk sugar, cornstarch, and nutmeg in small saucepan to blend. Gradually whisk in

apple juice.

- Stir over medium heat until sauce boils and thickens, about 2 1/2 minutes.

- Whisk in cream, and heat for 1 minute more.

5. To serve, cut gingerbread into 3” squares and pour some of the sauce over each piece.

6. Garnish with chopped walnuts, if desired.

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Julie Veith

“Grandma’s Spice Cheesecake Roll”

* 3 eggs beaten
* 1 cup Mott’s chunky applesauce plus1/4 cup for later use
* 1/3 cup brown sugar
* 1/3 cup sugar
* 1/2 can (1/2 of 15 ounce) pumpkin or 1 cup fresh pureed
* 3/4 cup flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 2 teaspoons cinnamon
* 1 teaspoon nutmeg
* 1 teaspoon ginger
* 1/2 teaspoon cloves
* 3/4 cup powdered sugar pluc 1 cup for later use
* 8 ounces cream cheese softened
* 1 teasooon vanilla

Directions:

1. Preheat oven to 350 degrees and grease a jelly roll pan with cooking oil spray.

2. In a large mixing bowl combine eggs, 1 cup applesauce saving 1/4 cup for later use, brown sugar, sugar, pumpkin, flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves, and mix well.

3. Spread on jelly roll pan and bake for 15 minutes at 350 degrees.

4. Sprinkle 3/4 cup powdered sugar onto a tea towel.

5. When cake done baking place cake on tea towel and roll up and let cool. While cooling in a small mixing bowl combine remaining 1 cup powdered sugar, cream cheese, and vanilla until well mixed.

6. Unroll cake when completely cool and spread filling over cake and roll back up.

7. Wrap in foil and chill one hour. Cut into 16 slices and serve immediately. Refrigerate leftovers.

This can also be frozen and served at a later date but recommend using within 3 months.


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Barbara Wheeler

“Steamed Apple Pudding with Maple Cream Sauce”

PUDDING: MAPLE CREAM SAUCE:

* 2-1/2 cups all-purpose flour * 4 egg yolks
* 2 teaspoons baking soda * 1/3 cup maple syrup
* 1 teaspoon ground cinnamon * 1/8 teaspoon salt
* 1 teaspoon salt * 2/3 cups milk
* 3/4 cup vegetable oil * 1/8 teaspoon maple extract
* 1-1/2 cups packed brown sugar
* 1 teaspoon maple extract
* 3 eggs
* 1-1/2 cups Mott’s applesauce
* 1 cup grated carrots
* 3 apples, peeled, cored and chopped
* 1/2 cup golden raisins

Directions

1. Grease a 12 cup fluted steamed pudding mold with a lid. (or any 12-inch fluted metal mold with a piece of aluminum foil 1 inch larger than top of mold may be used).
2. In a small bowl; combine flour, baking soda, cinnamon and salt.
3. In a large bowl, with mixer on low speed; beat oil, brown sugar, maple extract and eggs just until blended, constantly scraping bowl. Increase speed to high and beat until mixture is light and fluffy. Reduce speed to low; beat in applesauce, then flour mixture, just until blended. stir in grated carrots, apples and raisins.
4. Pour batter into prepared mold. Cover with lid (or aluminum foil, greased side down). Place mold into a 12 quart saucepan. Add enough water to come halfway up side of mold. (If using foil cover making sure it does not touch). Bring water to a boil. Reduce heat to low; cover and simmer 2 hours or until skewer inserted through foil into center of pudding comes out clean.
5. When pudding is done; remove from saucepan and remove cover or foil. Cool 30 minutes on a wire rack. To remove pudding from mold, loosen edges with a sharp knife and invert onto a serving plate. Cool completely and sprinkle with confectioners sugar if desired.

MAPLE CREAM SAUCE:

1. In a medium saucepan over low heat, with a wire whisk, beat 4 egg yolks, 1/3 cup maple syrup and 1/8 teaspoon salt.

2. Gradually stir in 1-2/3 cups milk and cook, stirring constantly until mixture thickens and coats the back of a spoon well. Remove from heat and stir in maple extract.
3. Slice cake and drizzle with warm maple cream sauce.
Serves: 10 – 12

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Nikki Norman

“Pilgrim-Spiced Apple Fritters with Tangy Apple Dipping Sauce”

Recipe Photo Available at: http://gallery.me.com/nikkinorman#100178

* 1/2 cup Mott’s 100% Apple Juice
* 1/4 cup old fashioned rolled oats
* 2 large eggs
* 1 cup granulated sugar, divided
* 1/2 cup light brown sugar
* 1-1/2 cups Mott’s Homestyle Applesauce, divided
* 1 tbsp canola oil
* 1 tsp pure vanilla extract
* 2-1/4 cup all-purpose flour
* 1-1/2 tsp baking powder
* 1 tsp pumpkin pie spice
* 1 tsp fine sea salt
* 1/2 tsp baking soda
* oil for deep fat frying
* 1 tsp ground cinnamon
* 1/2 cup plain Greek yogurt

Directions

1. In a microwave safe bowl combine Mott’s 100% Apple Juice and oats. Heat on medium (50% power) 5 minutes. Remove from microwave; stir and set aside.
2. In a mixing bowl combine eggs, 1/2 cup granulated sugar and brown sugar.

3. Beat on medium speed until mixed throughout; about 30 seconds.

4. Add oatmeal, 1 cup Mott’s Homestyle Applesauce, canola oil and vanilla extract; beating 30 seconds or until mixed throughout.

5. Sift together flour, baking powder, pumpkin pie spice, salt and baking soda. Add in two parts to apple mixture, beating on low speed until mixed throughout.
6. Preheat deep fat fryer or deep saucepan with 3 – 4 inches of oil. Heat to 370 degrees.

7. Cook fritters in batches. Drop dough in hot oil by tablespoons and fry 3-1/2 to 4-1/2 minutes, turning every 30 seconds until fritters are cooked throughout and golden brown.

8. Remove fritters from oil and drain on paper towels.
9. Combine 1/2 cup granulated sugar and 1 tsp ground cinnamon in sealable plastic 1-gallon storage bag. Toss fritters, a few at a time, in cinnamon sugar mixture.

To serve: Place fritters on a serving dish. Combine 1/2 cup Mott’s Homestyle Applesauce and Greek yogurt. Serve alongside fritters as a dipping sauce.
Yield: 3-dozen Apple Fritters

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Gloria Paintek

“SMOKEHOUSE COUNTRY MEATLOAF with Sweet ‘n Spicy Apple Sauce”

Sweet ‘n Spicy Apple Sauce:

* 1 cup Mott’s Homestyle Chunky Cinnamon Applesauce
* 1/8 cup ketchup
* 1 egg
* 1/2 cup Mott’s Cinnamon Applesauce
* 3 Tablespoons ketchup
* 2 (16 ounces) packages sweet Italian ground turkey
* 1/2 cup chopped onion
* 1/8 to 1/4 teaspoon dried crushed chipotle chile pepper, as desired
* 2 cups Panko bread crumbs
* 2 Tablespoons Mott’s Cinnamon Applesauce
* 1/2 cup ketchup

Directions

1. Preheat oven to 350 degrees F.
2. Line 9×5-inch loaf pan with release foil for easier removal; set aside.
3. In a small bowl, combine 1-cup chunky applesauce and 1/8 cup ketchup; chill in refrigerator until serving.
4. In a large bowl, mix together egg, applesauce, and ketchup. Add ground turkey, onion, chipotle pepper and bread crumbs. Mix to combine.

5.5. igerator until serving.

Cream Sauce”Spoon meatloaf evenly into prepared pan. Bake in 350 degree F oven for 30 minutes. In a small bowl, combine 2 Tablespoons applesauce with 1/2 cup ketchup Spoon over top of meatloaf.

6. Return to oven; continue baking in 350 degree oven for 30 minutes or tests done. Let rest in pan about 15 minutes. Remove to cutting board. When cool enough to handle, cut into slices to be served with chilled Sweet ‘n Spicy Apple Sauce on the side.

Yield: Serves about 6 to 8.

Notes about the recipe:

This dish is full of surprises – no heavy butter or oils, lots of rich, spicy flavor, lean turkey in place of fatter meats, easy preparation, and healthy ingredients. Also, our family loves the flavor contrast of warm meatloaf served with chilled blushing applesauce. I serve it with a simple garnish of fresh cilantro sprigs.

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Dawn Moore

“Cinnamon Bundt Cake with Apple Cinnamon Icing”

* 1-1/4 c. granulated sugar divided
* 8 Tbsp. butter, softened
* 4 oz. reduced-fat cream cheese softened
* 1/2 c. Mott’s Applesauce
* 2 large eggs
* 2 c. all-purpose flour
* 1-1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 2 tsp. vanilla extract
* 2 tsp. cinnamon

ICING:

* 3 Tbsp. butter, melted
* 1 c. powdered sugar
* 1/2 tsp. cinnamon
* 2-3 Tbsp. Mott’s Aple Juice
* Nonstick cooking spray with flour (for the pan)

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine 1 c. sugar, softened butter, and cream cheese in mixing bowl. Beat for about 1 minute and add the applesauce. Add the eggs and mix well.
3. Meanwhile, in a large bowl, sift together the flour, baking powder, and baking soda. Slowly add this to the creamed mixture, mixing on low until thoroughly combined. Mix vanilla in. Spoon half of the batter into a 10” fluted tube pan that has been coated with the nonstick cooking spray. Set aside.
4. In a small bowl, combine 1/4 c. granulated sugar and cinnamon. Sprinkle this mixture evenly over the batter in the pan. Top with the remaining batter, spreading it evenly across.
5. Bake in the preheated oven for about 50 minutes, or until knife inserted near the center comes out clean. Cool cake in the pan on a wire cooling rack for about 30 minutes. Invert cake onto a serving plate and while the cake is cooling, prepare the icing.
6. In small microwave-safe bowl microwave the butter for about 30-40 seconds until it is completely melted. Stir in the powdered sugar and cinnamon. Add the apple juice one Tbsp. at a time until the icing is smooth.
7. Use a spoon to drizzle over the slightly cooled cake. Serve and enjoy!

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Kevin Miller

“Apple-Sausage Chicken with Dijon Sauce”

* 1 ½ Cups – Mott’s Chunky Applesauce
* 2 – Low-fat sausages (chicken sausage is best), minced
* 4 – Boneless, skinless chicken breasts
* 3 Tbsp. – Olive oil
* 1/2 tsp. – Ground pepper
* 4 – Wooden picks
* 1 – Red onion, minced
* 4 Tbsp. – Dijon mustard
* 1 ½ Cups – Chicken broth, low-sodium
* 1/4 Cup – Flat leaf parsley, coarsely chopped

Directions:

1. Preheat the oven to 450 degrees and line a broiler pan with foil.
2. In a medium bowl, mix together the applesauce and sausage.
3. Using a small knife, carefully slit a ‘pocket’ in each chicken breast, using a finger to make sure the pocket reaches the inside edges of each breast. Stuff each with equal amounts of the applesauce-sausage mixture.
4. Secure each breast closed with the wooden picks. Coat with half of the olive oil and sprinkle with pepper.
5. Heat the remaining olive oil in a large, nonstick skillet. Brown the chicken on both sides, on medium-high heat. When the chicken breasts have browned, place them in the lined broiler pan and bake in the oven for 30 minutes, or until done.
5. While the chicken is cooking, make the sauce.
6. Using the same skillet used for browning the chicken, cook the onion on medium-high heat, stirring frequently. After about five minutes, add the Dijon mustard and mix well to make sure the onion is coated. Cook for another five minutes and add the broth, stirring thoroughly and scraping the bottom of the pan. Bring to a boil on high heat for about three minutes, then lower heat to simmer until ready to use.
7. When the chicken is done, place one on each plate. Pour equal amounts of sauce on top, then sprinkle with flat-leaf parsley.

Four servings.

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Jennifer Coduto

“Autumn Apple Butterscotch cake”

* 1 1/2 cups AP Flour
* 1 1/2 tsp bak powder
* 1/8 tsp salt
* 3/4 cup sugar
* 1/4 cup butter
* 1/2 cup Mott’s unsweetened applesauce
* 1/4 cup milk
* 1 egg
* 1 tsp vanilla
* 1/2 cup butterscotch ice cream topping
* 1 cup finely chopped, peeled granny smith apples
* 1/2 tsp lemon juice
* 1 tsp pumpkin pie spice
* Topping – 1 cup Mott’s chunky applesauce, 1/4 cup butterscotch ice cream topping

Directions

1. Preheat oven to 350. Spray 9” bundt pan with baking spray. In medium bowl combine flour, baking powder and salt. Set aside.
2. In bowl of electric mixer, cream together the sugar and butter. Add applesauce, milk, egg, vanilla and 1/4 cup butterscotch topping. Beat after each addition. Add in flour mixture and beat until combined.
3. In small bowl combine apples, lemon juice and pumpkin pie spice. Fold mixture into batter. Pour batter into pan.
4. Bake approx 35 minutes or until pick inserted in cake comes out clean. Let cool in pan 10 minutes, then invert onto a plate. Combine topping ingredients and serve with sliced cake.


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Emily Stier

“Simple Sweet Potato Browns”

Be guilt free as enjoy these scrumptious Sweet Potato Browns as a part of your holiday season.

* Two large sweet potatos or yams
* 2 cups water
* 3/4 cup Splenda
* 4 Tbs butter
* 1 Tbs cinnamon
* 1 tsp ground ginger
* 1 tsp ground cloves
* 1 tsp nutmeg
* 2 Tbs maple syrup (optional)

Directions

1. Peel and chop sweet potatos into 1/2 inch cubes. Put chopped sweet potatoes in a microwave safe casserole dish with water. In microwave, heat sweet potatos until soft, five minutes at a time on high power. Stir them after each five minutes to test for consistency.
2. When soft, poor out excess liquid. Heat large sautee pan over medium heat on the stove. Melt butter. Add the softened sweet potatos. Stir thoroughly. Sprinkle Splenda and spices over the sweet potatos. Stir. Allow mixture to heat on the stove for approximately 10 minutes, stirring occassionaly.
3. Transfer sweet potato browns back to the casserole dish, and drizzle with maple syrup, if desired.
Enjoy!

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Edwina Gadsby

“So Easy Apple-Sage Corn Muffins”

* 2 packages (8.5 oz. each) corn muffin mix
* 2 large eggs, lightly beaten
* 1/2 cup Mott’s Homestyle Applesauce
* 1/2 cup Mott’s 100% Apple Juice
* 3 tablespoons chopped fresh sage leaves
* Honey, for brushing tops
* 12 small sage leaves, optional

Directions

1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.
2. In large bowl, combine muffin mixes, eggs, applesauce, apple juice and sage until just combined. Let stand 5 minutes. Spoon batter into prepared muffin cups, filling 3/4 full.
3. Bake 20 to 25 minutes, until set and golden brown. Cool in pan on wire rack for 5 minutes.
4. Remove muffins from pan and lightly brush tops of muffins with honey and top with a sage leaf, if desired. 5. Serve warm or at room temperature.
Makes 12 muffins


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Carolyn Kumpe

“Apple Trio, Bacon & Sage Stuffing”

Yield 8 servings

* 8 cups day old Artisan bread, crust removed & cubed ( 2 loaves)
* 1/4 cup olive oil
* 8 slices Applewood Smoked Bacon, cut in 1/2″ pieces
* 2 tbsp unsalted butter
* 2 large Honey Crisp, Fuji or Gala Apples, peeled & diced
* 1 large yellow onion, peeled & diced
* 2 sticks celery, chopped
* 2 cloves garlic, minced
* 3 tbsp fresh sage leaves, chopped
* 2 egg yolks
* 1 cup Mott’s Organic Unsweetened Applesauce
* 1/2 cup cream
* 2-1/2 cups low sodium chicken stock
* 1/2 tsp sea salt
* 1/4 tsp freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees. Brush a 9x13x2 inch pan with the olive oil. Place the cubed bread on a baking sheet. Drizzle the bread with remaining olive oil, tossing to evenly coat the cubes. Bake for 10 minutes. Place the croutons in a large bowl. Set aside.
2. Cook the bacon on medium heat in a large skillet until almost crisp. Drain the bacon add to the stuffing mixture. Discard the bacon fat. Put the butter in the skillet. Cook on medium high heat until melted. Add the apples. Cook for 2-3 minutes or until they start to caramelize. Add the apples to the stuffing mixture. Place the onions, celery & garlic in the skillet. Cook on medium low with a pinch of salt for 3 minutes. Add the sage, stirring. Remove from heat. Add the vegetables to the stuffing mixture. Place the stuffing into the greased baking dish. Set aside.
3. In a medium bowl, beat the egg yolks. Stir in the applesauce, cream, stock, salt and pepper. Pour the liquid mixture over the stuffing. Cover with foil and bake for 20 minutes. Remove foil. Bake uncovered for 15 minutes or until golden on top.
Notes: Friends and family rave over this flavorful, sweet and savory stuffing.
4. For an extra crispy topping, brush the top with olive oil or melted butter after the foil is removed and continue baking.
5. The stuffing may be made ahead and reheated. Or prepare the liquid base separate. Store in a covered container refrigerated. Have the stuffing mixture prepared in the baking dish, covered in the refrigerator. Mix the two and bake as directed the day of serving.
6. Try it with other herbs like rosemary or thyme. A mixture of herbs is delicious, too!
7. Wholegrain bread adds texture, fiber & flavor! Sometimes I use half rye & half white.


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Steven Nickels

“Juicy Grilled Turkey Breast”

* 2 Full Boneless Turkey Breasts
* 5 Cups Motts Apple Juice
* 5 Cups Cold Water
* 1/8 c. Kosher Salt
* 1/8 c. Brown Sugar
* Olive oil for basting
* 1 tsp. Rosemary
* Pinch salt & pepper to taste

Directions

1. In a large plastic bag, combine apple juice, water, salt and brown sugar, and mix to dilute. Place turkey breasts into bag and seal. Brine turkey breasts in the refrigerator at least 8 hours.
2. Remove breasts from bag, discard brine and dry turkey. Brush turkey breasts with olive oil and season with salt/pepper/rosemary.
3. Cook turkey breast on an outdoor grill over medium heat for 12-15 minutes per side (done when instant thermometer reads 175F). Baste periodically with olive oil to keep turkey moist. Once cooked through, remove turkey breast from grill and cover with foil to rest for 10 minutes (turkey will continue to cook to 180F).
4. Cover turkey with apple cranberry sauce (recipe below) and serve with roasted apple sweet potatoes (recipe below).
HINT: If you’re not a grill master, you can brown the turkey breast on the grill and finish it in the oven at 350 degrees.

Apple Cranberry Sauce

* 1 can Whole Berry Cranberry Sauce

* 1 cup Motts Cinnamon Apple Sauce
* 1/4 Tsp Nutmeg

5. Combine all ingredients and heat until well combined. Serve warm. (Also great cold on leftover turkey).

Roasted Apple Sweet Potatoes

* 3 Sweet Potatoes
* 2 tbsp. olive oil
* 1 tsp. salt
* 1/2 cup Motts Apple Juice
* 1/4 cup Motts Cinnamon Apple Sauce
* 1/2 cup Sugar

Directions

1. Peel sweet potatoes. Cut potatoes into 1/2″ cubes, place in a plastic bag and coat with olive oil and salt. Shake to coat. Pour sweet potatoes onto cookie sheet and bake at 350 for 18-25 minutes or until fork tender.
2. While baking, combine apple juice, apple sauce, and sugar and cook on low heat to form a simple syrup. If too sweet for your liking, add water and continue to boil until a syrupy consistency is reached.
3. Serve sweet potatoes covered with the apple syrup, alongside grilled turkey breast.


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Emily Hobbs

“Apple Cinnamon-Oatmeal Butterscotch Cookies”

* 1 1/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 3/4 cups old fashioned oats
* 1/2 cup unsalted butter, softened
* 3/4 cup packed brown sugar
* 3/4 cup Mott’s Natural apple sauce
* 1 teaspoon vanilla extract
* 1 large egg
* 3/4 cup finely chopped pecans, toasted
* 3/4 cup butterscotch chips
* 3/4 cup finely chopped dried apples

Directions

1. Preheat oven to 350 degrees F. Coat cookie sheets with cooking spray.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon; whisk in oats until combined. In a large bowl, using a mixer on medium speed, beat together butter, brown sugar and apple sauce until creamy, about 1 minute; beat in vanilla and egg until combined. Reduce mixer speed to low and beat in oat mixture until combined. Stir in pecans, butterscotch chips and dried apples until combined.
3. Drop heaping teaspoons of dough onto cookie sheets, about an inch apart. Bake for 12-14 minutes or until golden brown. Cool for 1 minute before transferring to wire racks to cool completely.
Makes 3 dozen cookies

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Mary Leverette

“Granny’s Applesauce Icebox Cake”

* 24 ounces of your favorite Mott’s Applesauce (I use Original)
* One 14.4 ounce box cinnamon graham crackers
* Sweetened whipped cream

Directions

1. In a 9 x 4 loaf pan, place one layer of cinnamon graham crackers covering the bottom of the pan. Add a layer of Mott’s applesauce, smoothing evenly.

2. Next, another layer of graham crackers and another layer of applesauce. Continue alternating layers until pan is full. Cover with plastic wrap and refrigerate overnight.
3. To serve, slice loaf and top each slice with sweetened whipped cream.
Serves 6 to 8.
The recipe can be made in any size container by adding more graham crackers and applesauce.



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Merry Graham

“Applesauce Fresh Butternut Raisin Salad”


A sneaky easy way to help adults and children eat healthy!

* 12 cups freshly grated butternut squash
* ½ cup raisins
* ½ cup golden raisins
* ½ cup dried cranberries
* 1 (24 OZ) jar Mott’s Cinnamon Applesauce
* 1 Tablespoon fresh squeezed limejuice
* zest from one lime
* 1 teaspoon pumpkin pie spice
* 1 cup chopped glazed or toasted pecans
* salt and fresh ground pepper to taste

Preparation:

1. In large salad bowl, thoroughly mix all ingredients. Cover, refrigerate, and chill until ready to serve! It’s that simple!

Serves 8-10

Quicksteps & Tips:

Quickstep 1: Buy glazed pecans in produce section of grocery store!
Quickstep 2: Fresh, peeled, cubed butternut squash can be purchased in many grocery stores now! Butternut grates well in food processor or use a mixer’s shredder/grater attachment.

Tip 1: Toasted/glazed walnuts or almonds can substitute for glazed pecans
Toasted walnuts or almonds can substitute for pecans.
Tip 2: Using a whole butternut squash? A 6’ tall x 4” base width will produce 10-12 cups grated butternut. To Grate: Wash squash, peel with vegetable peeler, remove seeds, cut into 4-6 lengthwise pieces; grate by hand or machine. This step only takes about 5 minutes.
Tip 3: Leftover salad? Bake in a little butter for a tasty butternut squash side dish!
Tip 4: I have chosen not to mix salt into the salad to help those who are cutting back on salt (especially at this time of year). I don’t add pepper to the whole salad, although I pepper my portion, because I find some children and adults like to keep it simple. And this is a simple, unique, yummy, refreshing salad; enjoy!

Photo can be found on my Facebook Page!

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Kristina Vanni

“Turkey Apple-cue Sandwiches”

* 2 cups shredded leftover turkey meat
* 1/2 cup Mott’s Homestyle Applesauce
* 1/2 cup barbecue sauce
* 1 cup refrigerated coleslaw mix
* 1/4 cup chopped peeled apple
* 1 Tablespoon Mott’s Homestyle Applesauce
* 1 Tablespoon reduced fat mayonnaise
* 1/2 teaspoon Dijon mustard
* Dash of salt and pepper or to taste
* 4 whole wheat buns; or leftover Thanksgiving rolls or biscuits

Directions

1. In a medium saucepan over medium heat, combine the turkey meat, 1/2 cup applesauce, and barbecue sauce. Heat until hot; keep warm.
2. In a small mixing bowl, stir together the coleslaw mix, chopped apple, 1 Tablespoon applesauce, mayonnaise, Dijon, salt, and pepper.
3. To serve, place about 1/3 cup of hot turkey mixture onto the bottom of each bun. Top each with about 1/4 cup of slaw mix on top of turkey, and cover with the bun top.

Serves 4.

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Summer Debella

“Applesauce Brownies”

I love applesauce brownies. I substitute some of the water and egg in a cheap box mix for single serve size applesauce. It makes them super moist and yummy!

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Intro post:
Thanks to The Sneaky Chef ®, Missy Chase Lapine for helping choose the winners of the Mott’s Thanksgiving Recipe Contest. Her choices were based on originality, taste, and creative use of Motts.  Please see below for the winning entries and click here for the complete list of Thanksgiving Recipes.  Happy Holidays!
1st place:
Congratulations to our 1st place winner, Richard Swanson for his Thanksgiving Bisque recipe:
Thanksgiving Bisque – Serves 8
* 2 tbsp butter
* 1 medium onion, chopped
* 1 stalk celery, chopped
* 1 tsp poultry seasoning (Bell’s)
* 4 cups chicken or turkey broth
* 2 cups Mott’s Unsweetened Apple Juice
* 1 to 2 cup(s) leftover mashed potatoes
* 3 cups leftover cooked turkey, diced
* 2 cups diced butternut squash
* 2 cups Granny Smith apple, peeled, cored & diced
* 1 cup half and half
* Salt & Pepper
* Optional garnishes: uncooked stuffing croutons, chopped dried cranberries, chopped walnuts
Directions:
1. In a large Dutch Oven, heat the butter over medium high heat. When butter is foamy, add the onion and celery; cook for 4 minutes, until onion is translucent. Add the poultry seasoning and continue to cook for one more minute.
2. Add the chicken broth and apple juice and bring to a low boil. Add the mashed potatoes and stir thoroughly to dissolve. (Add up to 2 cups of mashed potatoes, depending on how thick you want the broth.) Process broth in blender, puree until smooth and return to pot.
3. Add the diced turkey and squash to the broth and continue to cook, covered over medium-low heat until squash is “al dente”. Add the Granny Smith apple and cook for another 10 minutes, until apple is slightly softened. Stir in the half & half. Salt & pepper to taste. Serve hot with any of the optional garnishes. Enjoy!
2nd place:
Congratulations to our 2nd place winner, Jamie Brown-Miller for her Apple & Caramel Ice Cream Wafflewiches with Spiced Pecans recipe:
Apple & Caramel Ice Cream Wafflewiches with Spiced Pecans – Serves 6
* 1 Tbsp. – Butter
* 1 tsp. – Vanilla extract
* 2 Cups – Pecans, coarsely chopped
* 2 Tbsp. – Brown sugar
* 1 tsp. – Chili powder
* 2 Cups – Mott’s Cinnamon Applesauce
* 6 Cups – Low-fat French vanilla ice cream, softened
* 6 – Light frozen waffles, toasted
* 2 Cups – Light caramel sauce
Directions:
1. In a large skillet, melt the butter on low heat.
2. Add the vanilla and pecans, and stir well to coat.
3. Add the brown sugar and chili powder, mixing well, and cook on medium low heat for about five to seven minutes, stirring often.
4. Set aside to cool.
5. In a large bowl, fold the applesauce into the ice cream.
6. Cut each toasted waffle in half and drizzle one side of each half with a tablespoon of caramel sauce.
7. Spread a cup of ice cream onto six of the waffle halves and press the remaining halves on top.
8. Pour the spiced pecans into a large, shallow bowl. Roll the sides of the sandwiches (where the ice cream is exposed) into the pecans, coating well.
9. Place sandwiches on a large plate and put it in the freezer for about fifteen minutes to re-set before serving.
3rd place:
Congratulations to our 3rd place winner, Jean Gottfried for her Apple Cranberry French Toast recipe:
Apple Cranberry French Toast – Serves 10
*12 slices day-old white bread, crusts removed
* 1 1/2 cup Mott’s Chunky applesauce
* 1 cup fresh or frozen cranberries
* 8 eggs
* 1/4 cup packed light brown sugar
* 3/4 teaspoon ground cinnamon
* 1 cup Mott’s Natural 100% apple juice
* 1 1/2 cups milk
* 1/4 cup chopped pecans
Sauce
* 1/2 cup packed light brown sugar
* 2 tablespoons cornstarch
* 1 1/2 cups Mott’s Natural 100% apple juice
* 1 cup fresh or frozen cranberries
* 1/2 teaspoon vanilla
Directions:
1.  Coat a 13-inch x 9-inch baking dish with nonstick cooking oil spray.
Cut bread into 1-inch cubes; place half in bottom of dish.  Spread applesauce evenly over bread.  Top with cranberries and remaining bread.
2.  In a large bowl, whisk eggs, brown sugar and cinnamon.  Add apple juice and milk; mix well. Pour over bread mixture.  Sprinkle with pecans, cover and chill 4 hours or overnight. Remove from refrigerator 30 minutes before baking.  Cover with aluminum foil and bake in a preheated 375F oven for 30 minutes.  Uncover and bake 15 to 20 minutes longer or until golden brown and the center is set.
3.  Meanwhile prepare sauce by combining brown sugar and cornstarch in a saucepan.  Stir in apple juice and cranberries.  Bring to a boil over medium heat; simmer for 5 to 8 minutes stirring constantly until cranberries have burst and sauce is thickened. Remove from heat; stir in vanilla.  Drizzle over French toast