Applesauce Salad Dressing

1/2 cup red wine or balsamic vinegar
1 teaspoon dijon mustard
1 heaping tablespoon applesauce or apple butter
A pinch of salt and pepper each
1/4 cup vegetable or olive oil

Combine all ingredients except the oil. Mix well.
Slowly pour the oil into the vinegar mixture, while constantly whisking.

Applesauce Brownies

1 ½ cup sugar
½ cup butter
2 eggs
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons salt
2 cups Vermont Village Unsweetened applesauce
1 teaspoon baking soda
1 teaspoon vanilla
2 cups flour
1 cup semisweet chocolate chips

Cream together sugar and butter.
Add eggs.
Sift cocoa, salt, baking soda and flour and add sugar to mixture, slowly, alternating with the applesauce.
Mix in chocolate chips.
Pour batter into 10” X 15” inch pan.
Bake at 350 F for 30 minutes.

Applesauce Cake

2 cups flour
2 teaspoons baking soda
1 teaspoons baking powder
1 ½ teaspoons cinnamon
1 teaspoons nutmeg
½ teaspoons ground cloves
1 cup raisins
1 cup walnuts
1 stick butter
1 egg
1 cup sugar
2 teaspoons vanilla
2 cups Vermont Village Unsweetened Applesauce
1 tablespoons confectioners’ sugar

Mix flour, baking soda, baking powder and spices.
Separately, cream butter and sugar, then mix in the egg.
Add the dry ingredients and applesauce alternately, with the sugar mixture.
Add raisins, walnuts and vanilla.
Pour batter into a greased and floured pan and bake at 350 F for 35 minutes or until inserted toothpick comes out clean.
Dust confectioners sugar on top when cake is cool.

Applesauce Granola

3 cups oats
1/2 cup whole wheat or brown rice flour
¼ cup cane sugar
1 cup chopped walnuts
½ cup pumpkin or other kind of seeds.
1 teaspoon salt
1/3 cup maple syrup
2 teaspoons molasses
½ cup Vermont Village Unsweetened Applesauce
¼ cup water, milk, or soy milk.

Mix together all dry ingredients.
Then, mix in all wet ingredients until the dry mixture is completely coated.
Oil a pan (spray) and spread the granola in a thin layer on the pan.
Bake at 350 F for 10 minutes.
Turn the oven down to 270 F and bake for another 10 minutes.
Flip the granola and mix (so granola on the edges of pan changes).
Bake for another hour at 270 F or until almost crisp.
Allow granola to cool before storing in a closed container.

Applesauce Oatmeal Bread

1 cup sugar
2 eggs
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1 1/2 cups Flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup rolled oats
3/4 cup Vermont Village Unsweetened Applesauce
1/3 cup walnuts

In a large bowl, mix together the sugar, eggs, oil and vanilla.
In a separate bowl, mix together the flours, baking powder and soda, and spices, and add them to the wet ingredients in the bowl.
Mix in the oat flakes, applesauce, and walnuts.
Pour the mixture into a lightly greased 9 x 5-inch loaf pan.
Bake in a preheated 350°F oven 40 to 50 minutes, until a toothpick comes out clean when you test the bread.
Remove the bread from the oven, and cool completely.

Applesauce Spice Cake

1/2 cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup sugar
3 large eggs
1/2 teaspoon vanilla
1 cup Vermont Village Unsweetened Applesauce
1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
1/2 cup of chopped walnuts
1/2 cup raisins

Preheat oven to 375°F. Butter and flour an 8-in square baking pan, set aside.
Sift together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
In an electric mixer, beat butter until light, add sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth.
Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients, until completely incorporated. Do not over-mix.
Pour out the batter into your prepared cake pan. Place in the middle rack of the 375°F oven and bake for 25-30 minutes, until done. The cake should spring back to the touch, and a toothpick or thin skewer should come out clean after being inserted in various spots in the middle of the cake. Remove the cake from the oven. Let cool for 15 minutes. Then invert to cool completely on a rack.

Applesauce Cookies

3/4 cup soft shortening
1 cup packed light brown sugar
1 egg
1/2 cup Vermont Village Unsweetened Applesauce
2 and 1/4 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup seedless raisins
1/2 cup chopped walnuts

Preheat oven to 375 degrees.
In a medium-size bowl, mix shortening, sugar and egg thoroughly. Stir in applesauce.
Combine dry ingredients and blend into shortening mixture. Mix in raisins and walnuts.
Drop batter by spoonfuls on a lightly greased cookie sheet. Bake for 10 to 12 minutes.
Makes about four dozen cookies.

Tips From Our Test Kitchen: Sprinkle an even layer of cinnamon sugar on top of each cookie before baking. For a larger and more cake-like cookie, spoon batter by golf-ball sized portions onto the cookie sheet. Bake for 12 minutes if using larger spoonfuls.

Oatmeal Applesauce Cookies

1 tsp. baking powder
1 tsp. ground allspice
1/4 tsp. salt
1/2 cup butter
1/2 cup sugar
2 egg whites
2 cup rolled oats (quick cooking)
2 cup all purpose flour
1 cup Vermont Village Unsweetened Applesauce
1/2 cup raisins, chopped

Preheat oven to 375 degrees.
Grease baking sheet.
Mix flour, baking powder, allspice, and salt. Beat butter and sugar until creamy.
Add egg whites; beat well.
Add dry ingredients.
Stir in oats, applesauce, and raisins. Mix well. Drop by level tablespoonfuls onto baking sheet.
Bake 11 minutes or until edges are lightly browned. Cool on rack.
Makes 5 dozen.

Applesauce Fudgies

2 squares unsweetened chocolate
1/2 cup butter
1/2 cup Vermont Village Unsweetened Applesauce
2 eggs, beaten
1 cup brown sugar, firmly packed
1 teaspoon vanilla
1 cup sifted flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
Melt chcocolate and butter together.
Mix applesauce, eggs, sugar and vanilla.
Sift dry ingredients into applesauce mixture.
Stir until blended; add chocolate and stir well.

Pour into greased 9 inch square pan. Sprinkle with walnuts. Bake in 350 F. oven for 30 minutes.
Cut in 2 inch squares; cool in pan on racks.
Serves 16.