Caramelized Applesauce With Pecans And Golden Raisins Recipes

APPLESAUCE RAISIN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CARAMELIZED APPLESAUCE

Steps:

• Peel and core the apples and cut into them into half-inch chunks. Combine with the remaining ingredients, including pod of vanilla bean, and cook over high heat until the apples are tender and caramelized, 5 to 10 minutes. Cool; remove vanilla bean pod and use as directed.

GRANDMA'S APPLESAUCE CAKE WITH RAISINS AND PECANS

Steps:

• Cream butter and sugar till light.
• Add eggs, beating well after each addition.
• Sift dry ingredients together and add to creamed mixture alternately with applesauce.
• Stir in raisins and pecans.
• Turn batter into greased and lightly floured pan (13 x 9 x 2-inch).
• Bake at 350 F about 45 minutes to till done.
• Cool in pan.
• (an additional 1/3 cup raisins can be substituted for the 1/2 cup of pecans, if desired).

BUTTERSCOTCH APPLESAUCE CAKE

Steps:

• In a bowl, cream the butter and brown sugar. Add eggs and applesauce; mix well. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Stir in raisins. Spread in a greased 13x9-in. baking pan. Sprinkle with chips, sugar and pecans. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean.

APPLESAUCE RUM-RAISIN CAKE

Steps:

• Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.
• In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
• Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.

CARAMEL APPLESAUCE

Steps:

• In a large bowl, toss all the apples with lemon juice, and set aside.
• Melt butter in a large skillet set over medium-high heat. Sprinkle sugar over melted butter; cook until sugar begins to brown. Add apples; cook until they turn golden brown, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.
• Place apple mixture in the bowl of a food processor; process until smooth. Store in an airtight container, refrigerated, up to 3 days. Serve warm or at room temperature.