Applesauce Jumbles Recipes

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.

Steps:

• 1. In a large bowl, mix all cookie ingredients with spoon. (If dough is soft, cover and refrigerate.)
• 2. Heat the oven to 375'F. On greased cookie sheet, drop dough by rounded teaspoons full about 2" apart.
• 3. Bake 8-10 minutes or until almost no indentation remains when touched. Immediately remove from the cookie sheet to cooling rack. Cool completely, about 30 minutes.
• 4. In a 1-quart saucepan, melt butter over low heat until golden brown. Remove from heat. Stir in powdered sugar and vanilla. Stir in hot water just until smooth and spreadable. Spread on cookies.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the brown sugar and shortening until smooth. Stir in the egg, and then the applesauce until well blended. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the applesauce mixture. Mix in walnuts and raisins. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

Steps:

• Mix all ingredients together except glaze ingredients.
• If dough is soft, cover and refrigerate (no time given on original).
• Heat oven to 375°F.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake until almost no indenture remains when touched, about 10 minutes, immediately remove from cookie sheets; cool.
• Spread with Browned Butter Glaze.
• Browned Butter Glaze:.Heat 1/3 cup margarine over low heat until golden brown; remove from heat.
• Stir in 2 cups powdered sugar and 1 1/2 teaspoons vanilla.
• Stir in 2 to 4 tablespoons hot water until smooth and of desired consistency.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Stir applesauce, brown sugar, and white sugar together in a large bowl until sugars dissolve. Stir in egg and egg yolk until well blended. Add flour, baking soda, and salt; mix into a smooth dough. Fold in chocolate chips.
• Use a disher scoop to drop uniform amounts of dough onto the prepared baking sheets.
• Bake in the preheated oven until edges are dry and bottoms are golden brown, about 12 minutes. Transfer to a wire rack to cool.