Applesauce Recipe Martha Stewart Food

BASIC APPLESAUCE

Steps:

• Peel, core, and cut the apples into 1/2-inch-thick slices. In a large saucepan, combine apples with the cinnamon stick, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)
• Remove from heat; discard cinnamon stick. Stir in lemon juice.

SAVORY APPLESAUCE

Steps:

• Peel, core, and cut apples into 1/2-inch-thick slices. In a large saucepan, combine apples with cinnamon, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)
• Remove from heat; discard cinnamon stick. Stir lemon juice and horseradish. Season with coarse salt and ground pepper.

ROASTED APPLESAUCE

Steps:

• Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
• Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes.
• Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. Serve warm, at room temperature, or chilled.

APPLESAUCE

Steps:

• Combine apples, apple cider, cinnamon, vanilla bean, ginger, cardamom, nutmeg, mace, sugar, and lemon juice in a large, wide, heavy-bottomed saucepan.
• Place the saucepan over medium heat, and cook, stirring often with a wooden spoon to prevent scorching, until apples are broken down and saucy, about 50 to 60 minutes. Mash any large pieces of apple with a large wooden spoon to help them break down. Adjust seasoning to taste with more sugar and spices. Remove the apple mixture from the heat, and let stand to cool completely before serving, discarding cinnamon sticks and vanilla pod.

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.

APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
• Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in applesauce and then flour mixture. Stir in nuts by hand.
• Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.
• Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins.

PINK APPLESAUCE

Steps:

• Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.
• Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.
• Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.

MARTHA'S PINK APPLESAUCE

Steps:

• Combine apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
• Pass apples through a medium-mesh sieve or a food mill fitted with the fine disk to remove skins. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months. To can applesauce, follow these instructions.

APPLESAUCE FOR EASY APPLE TART

Steps:

• In a medium saucepan, combine apples, sugar, water, and lemon juice. Cook over medium heat until apples are very soft. Remove saucepan from heat. Transfer apples to a food mill fitted with a medium disk, and process.

APPLESAUCE CAKE

Steps:

• Heat the oven to 325 degrees. Brush a 10-inch springform pan with soft butter. Coat the pan with 1/4 cup superfine sugar, lightly tap out excess sugar, and set pan aside.
• Combine 1 cup butter and remaining 2 cups superfine sugar in bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Carefully fold in the applesauce. Do not overmix.
• Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt, and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add the vanilla, Calvados, and apple slices, and mix until just combined.
• Transfer the batter to the prepared springform pan. Combine the remaining 3 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger in a small mixing bowl. Mix with fingers until just combined, and sprinkle lightly over the batter. Place cake in oven, and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 50 minutes. Let stand until completely cool.

ICED OATMEAL APPLESAUCE COOKIES (MARTHA STEWART)

Steps:

• Preheat oven to 350 degrees.
• Mix the butter and both sugars until combined.
• Add the egg and applesauce, mixing until well blended (2-3 minutes).
• Mix in oats, flour, baking soda, baking powder, and salt.
• Fold in raisins.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden, 13 to 15 minutes.
• Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
• To make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.