Strawberry Applesauce Salad Recipes

Steps:

• Peel, core and slice apples 1/4-inch thick. Place apple slices in a large saucepan. Add remaining ingredients and simmer until a sauce consistency, about 45 minutes. Use a potato masher, if necessary, to break up any lumps, but leave slightly chunky.

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:

• Mix all ingredients together.
• Serve hot or cold.

Steps:

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

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:

• 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.

Steps:

• Peel, halve and core apples.
• Cut into 2-inch chunks.
• Place in 5-quart saucepan with apple juice and butter.
• Bring to a boil; reduce heat to medium.
• Simmer, uncovered, 15 minutes or until apples are very tender.
• Crush apples with a potato masher until chunky.
• Stir in strawberry preserves and food color, if using, until blended.
• Serve warm or chilled.