Applesaucewithstrawberries Recipes

Steps:

• In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly. , Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.

Steps:

• Peel, core, and slice apples.
• In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
• Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
• Let cool, then transfer applesauce to airtight containers.

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:

• Juice the strawberries, then the apple, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

Steps:

• Dissolve gelatin in boiling water.
• Add frozen strawberries (may slice strawberries, if large-sized).
• Stir until berries are thawed.
• Add applesauce and mix well.
• Pour into serving bowl and chill.

Steps:

• Peel and core apples then cut into small chunks. In a large saucepan, bring apples, cinnamon stick, and water to a boil and simmer until apples are tender when poked with a fork, about 15 minutes. Add strawberries and cook 5 minutes more. Remove from heat. Press the mixture through a sieve over a bowl. Taste, and if sugar is needed, add now while the mixture is still warm. Refrigerate until ready to serve.

Steps:

• Apple peel adds colour and fibre to this dish, so I recommend you don't peel the apples; however, you can certainly do so if you wish.
• Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.
• Over medium heat, cook, stirring often but not continuously, for 5 minutes.
• Add remaining ingredients and turn heat up; bring to a boil.
• Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.
• Taste; you may want to add more sugar depending on the tartness of your rhubarb.
• You can puree this in the cuisinart, but I prefer to keep it chunky.
• Refrigerate if not serving right away.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Mix raspberries, applesauce, oat bran, and white sugar together in a bowl.
• Combine oats, brown sugar, and butter together in a bowl using a pastry blender; add flour. Continue cutting into mixture using pastry blender until crumbly. Spread half the crumb topping into the bottom of the prepared baking pan.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.
• Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping.
• Bake in the preheated oven until topping is lightly browned, about 20 more minutes.

Steps:

• Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.

Steps:

• Put all ingredients in crock pot. Cover and cook on Low for 8 hours or high for 4.
• With a slotted spoon, spoon apples in to a food mill and process over a large bowl. Sauce will be thick, you can add some of the crock pot juice if you like.
• Depending on the tartness of your apples, you may choose to sweeten.
• If using sugar, do so sparingly until you get to desired sweetness.
• If you want to freeze ladle into freezer bags and gently press out air, seal, and lie flat in freezer.

Steps:

• Peel, core and quarter the apples. In a Dutch oven, bring apples, water and cinnamon to a boil. Reduce heat; cover and simmer 10-15 minutes or until apples are tender. Remove from the heat. Add sugar to taste and stir until dissolved. If you used a cinnamon stick, remove and discard. Mash apples with a potato masher until desired texture is reached. Serve warm or chilled.

Steps:

• Stir dry gelatin mix into applesauce. Refrigerate until ready to serve.

Steps:

• Combine apples, apple cider, cinnamon, vanilla bean, ginger, cardamom, nutmeg, mace, sugar, and lemon juice in a large, wide, heavy-bottomed saucepan.
• Place the saucepan over medium heat, and cook, stirring often with a wooden spoon to prevent scorching, until apples are broken down and saucy, about 50 to 60 minutes. Mash any large pieces of apple with a large wooden spoon to help them break down. Adjust seasoning to taste with more sugar and spices. Remove the apple mixture from the heat, and let stand to cool completely before serving, discarding cinnamon sticks and vanilla pod.

Steps:

• Preheat oven to 450ºF degrees.
• Mix together apples, brown sugar, white sugar, arrowroot flour, cinnamon, nutmeg, and lemon zest. When totally mixed add the sliced strawberries and mix carefully so not to break them in pieces.
• Place crust in bottom of pie plate. Fill with apple mix and dab with the 4 tablespoons vegan margarine. Cover with top crust. If you like, brush with 1 egg mixed with 1 tablespoon of water.
• Cut slits in the pie for steam to escape. If you like sprinkle with some additional sugar to make the crust crunchy and sweet.
• Bake at 450ºF for 10 minutes, then turn down to 350ºF and bake for an additional 45 minutes. Or until the juices bubble out of the pie.
• You may need to cover the edges of the pie to prevent it from burning. Cool on a wire rack.
• Serve with some vanilla ice cream or top with whipped cream :).
• Bon Appetit!

Steps:

• In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F.
• Lightly mist a 12-cup Bundt plan with vegetable oil spray, then dust with flour.
• Shake out the excess flour.
• Set the pan aside.
• Place the cake mix, strawberry puree, applesauce and the eggs in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
• The batter should look well combined and thickened.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place pan in oven.
• Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30-35 minutes.
• Remove the pan from oven place it on a wire rack to cool for 20 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
• Meanwhile, prepare the frosting.
• Place the neufchatel cheese and the strawberry preserves in a medium size mixing bowl.
• Blend with an electric mixer on low speed until just combined, 30 seconds.
• Stop the machine, scape down the sides of the bowl with the rubber spatula, and add the confectioner's sugar and red food coloring, if desired.
• Increase the mixer speed to medium and beat until fluffy, 1 minute more.
• Spread the frosting over top and sides of the cooled cake with clean, smooth strokes, Slice and serve!
• ****Store this cake, covered in wax paper, in the refrigerator for up to 1 week.