ADVERTISEMENT
- Real Recipes from Real People -

How about apple sauce

Misc.

I have the recipe somewhere if you would like it please let me know. Good luck with all those wonderful apples !!! I usually get carried away too...




MsgID: 022256
Shared by: Nancy B
In reply to: 40 lbs of apples and what to do?
Board: All Baking at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Steak Pizzaiola with Vegetables
  • STEAK PIZZAIOLA WITH VEGETABLES "As you'd think from the name, this is a steak cooked with a pizza type sauce. Which also means you can add different vegetables you would put on...
  • Teriyaki Chicken (freeze ahead)
  • TERIYAKI CHICKEN FOR THE MARINADE: 1/2 cup low sodium soy sauce 1/2 cup sugar 1 1/2 tablespoons red wine vinegar 3/4 tablespoon grated ginger 2 teaspoons sesame oil 1 clove garlic,...
  • Zucchini-Carrot Pancakes
  • ZUCCHINI-CARROT PANCAKES 4 large eggs 3/4 teaspoon salt 1/8 teaspoon black pepper 2 cups (packed) grated zucchini 2 cups (packed) grated carrot 1/2 cup finely minced green onion 1/2 teaspoon dried thyme 1/2 teaspoon d...
  • Mustard Crusted Turkey Breast with Carrots and Broccoli
  • MUSTARD CRUSTED TURKEY BREAST WITH CARROTS AND BROCCOLI 1 pound carrots (6 to 8 medium), peeled and cut on the diagonal into 2-inch lengths 3 teaspoons olive oil Coarse salt and ground pepper 1 boneless turkey breast ...
  • Applesauce Sheet Cake with Cream Cheese Frosting
  • APPLESAUCE SHEET CAKE FOR THE CAKE: 1 1/2 cups applesauce 2 cups sugar 1 cup vegetable oil 4 eggs 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon...
ADVERTISEMENT
  • Pumpkin Torte with Nut Topping (no flour)
  • PUMPKIN TORTE 8 eggs 1 ( 29 ounce ) can pure pumpkin puree 1 (14 ounce) can sweetened condensed milk 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground mace 1/2 teasp...
  • Old-Fashioned Jelly Cookies (Scandinavian)
  • OLD-FASHIONED JELLY COOKIES 2 cups flour 1 cup (2 sticks) butter, at room temperature, cut into slices 1/2 cup plus 2 to 3 tbsp. sugar 1 egg, separated 1/3 cup finely chopped almonds approximately 1/3 cup jam or jelly...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • How about apple sauce
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!