Applesauce Pineapple Toasted Bread Cups Recipes

CRUMB TOPPED APPLESAUCE BREAD

Steps:

• Use shortening and flour or Baker's Joy to grease six mini loaf pans or two large loaf pans. Line the bottoms with parchment. Set aside.
• Beat together eggs, sugar, and oil in a large mixing bowl. Mix in applesauce and sour cream. Combine dry ingredients and stir in. Add nuts if desired.
• Pour into your prepared loaf pans.
• Mix together the topping ingredients with a fork till crumbly. Sprinkle evenly over the loaves.
• Bake at 325° for 30-40 minutes for mini loaves, 60-70 minutes for regular loaves.

APPLESAUCE

Steps:

• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

APPLESAUCE PINEAPPLE TOASTED BREAD CUPS

Steps:

• Pre-heat oven to 350°
• Mix sugar with 1/8 to 1/4 tsp cinnamon in a small bowl.
• Flatten bread slices with a rolling pin
• Lightly brush both sides of the bread with butter and sprinkle one side with cinnamon sugar
• Place the bread slices cinnamon side up in a muffin pan which has been sprayed with cooking oil, folding the bread to make a cup.
• Place in oven for 15 mins. or until the bread is nicely toasted and firm.
• Remove toasted bread from the pan and place on a rack to cool.
• Strain the crushed pineapple, pressing with a rubber spatula to remove most of the liquid
• Mix the pineapple with the applesauce in a bowl and add 1/4 tsp cinnamon, refrigerate until used.
• Spoon fruit into the cooled toast cups, add whipped topping and serve.
• Toast cups can be stored at room temperature in a tightly sealed plastic bag for 2 days.

APPLESAUCE BREAD

Steps:

• In a large bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Stir into creamed mixture just until moistened. Fold in raisins and nuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

PINEAPPLE APPLE BREAD

Steps:

• Cream sugar, butter & lemon extract.
• Add egg.
• Sift flour, baking powder, baking soda & salt, add to creamed mixture.
• Mix well w/ as much pineapple juice as you need to make a medium stiff batter.
• Fold in the drained pineapple & apples.
• Put in well greased loaf pan.
• Bake 350 degrees 40-45 minutes if using glass loaf pan, different pan may take longer.

APPLESAUCE

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.