Baby Applesauce Recipes

BABY FOOD - APPLESAUCE

Steps:

• Chop the apples roughly, place in a saucepan and add around an inch of water or unsweetened apple juice.
• Bring to the boil, then lower the heat, cover and simmer gently until the chunks of apple are tender (around 10 mins).
• Don't feel tempted to continue cooking the apple chunks until they resemble applesauce. By the time they LOOK like applesauce, they will be overcooked and watery. Instead, cook to the point where the chunks are tender -- but still look like chunks!
• Remove the chunks of apple from the pan, then puree or mash them as desired.

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.

BABY APPLESAUCE

Steps:

• Simmer apples, covered, in a large saucepan with 1/3 cup water until tender, about 10 minutes. Transfer mixture to a blender. Working in small batches, blend until smooth. Pass through a fine sieve. For a coarser texture, pass apples through a food mill, or pulse in a food processor. Fill 1/4-cup plastic containers or ice-cube trays with applesauce.

DUTCH APPLE BABY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
• Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
• Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
• Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
• Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

BABY'S FIRST APPLESAUCE CAKE AND PETIT FOURS

Steps:

• Preheat oven to 375 degree F. Oil two 13"x18" rimmed baking sheets; line with parchment paper and set aside.
• Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
• Whisk applesauce, oil, maple syrup, vinegar, and apple juice concentrate in another bowl. Add to flour mixture and mix until combined.
• Divide batter between prepared sheets. Bake until pale golden and a cake tester (toothpick if you're not Martha) inserted into the center comes out clean, about 18 minutes.
• Cool in the pans on wire racks 10 minutes, then invert and remove parchment. Reinvert (turn it so pretty top is on top again) onto a large cutting board lined in parchment. Let cool completely.
• Cakes can be stored at this point, wrapped in plastic, overnight.
• Cut a 3" strip off the long (18") side of each cake (for petit fours). Cut remaining portion in half crosswise and trim into four 8" squares (for adult cake).
• For adult cake: Stack square cakes on a square piece of cardboard, spreading Apricot Whip (Recipe #238540) between them (or whatever filling, jam, or frosting you want). Spread a very thin layer of Apricot Frosting (Recipe #238541) on top and sides, smoothing with offset spatula (or use your own frosting, of course). Decorate as you wish.
• For Petit Fours: Trim cake strips to 3"x15". Spread Apricot Whip (Recipe #238540) on one strip; top with remaining strip. Cut into twenty 1 1/2" squares. Top half with squares cut from Soft Apple Slices (Recipe #238883). Pipe dot of frosting onto other half, or decorate in some other manner.