Applesauce Gingersnap Drops Recipes

GRANDMA'S GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

APPLESAUCE DROP DOUGHNUTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with milk (the batter will be thick). , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter a few at a time into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm.

GINGER APPLESAUCE

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.

CHUNKY GINGERED APPLESAUCE

Steps:

• In 3-quart saucepan, mix all ingredients except cinnamon. Cover and heat to boiling; reduce heat. Simmer covered 15 to 20 minutes, stirring occasionally, until apples are soft.
• With spoon, crush apples to desired consistency. Sprinkle with cinnamon. Serve warm or cold.

APPLESAUCE GINGERSNAP DROPS

Steps:

• Preheat oven to 375 degrees F.
• Spray cookie sheets with nonstick cooking spray.
• In medium bowl, sift together flour, ginger, baking soda, allspice, and salt.
• In large bowl, cream together sugar and margarine until well-blended.
• Stir in applesauce and molasses.
• Add flour mixture to applesauce mixture; mix until well blended.
• Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets.
• Flatten each slightly with moistened fingertips.
• Bake 11-14 minutes, or until firm.
• Watch carefully at end of baking, to prevent overbrowning.

THE BEST HOMEMADE APPLESAUCE

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.

NO BAKE GINGERSNAP BALLS

Steps:

• Place cookies in large resealable bag; crush fine with rolling pin.
• Combine corn syrup and peanut butter in medium bowl.
• Add crushed cookies; mix well.
• Should hold together but be sticky.
• If it is too dry add a little more corn syrup.
• roll mixture into 24 balls.
• Coat with sugar.