MOTTS APPLESAUCE RECIPES

Steps:

• "Preheat oven to 375F. Spray two 8 or 9 inch round pans with cooking spray. In a large mixing bowl, combine 1-1/2 c. all-purpose flour and the yeast. In a small saucepan combine 3/4 c. Natural Apple Sauce, skim milk, 2 tbsp. sugar, butter, and salt. Heat over medium heat and stir just until warm (120F. to 130 F) and butter is almost melted (milk will appear curdled). Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, using a spoon to stir in 2-1/4 c. flour. Turn dough out onto a lightly floured surface. Knead in enough remaining flour, up to 1/4 c. to make a moderately soft dough that is smooth and elastic (3 to 5 min.). Shape dough into a ball. Place dough in a bowl sprayed lightly with cooking spray; turn dough once to grease surface. Cover and let rise in a warm place until doubled in volume (about 1 hr.). Punch dough down, turn out onto a lightly floured surface. Cover and let rest 10 minutes. On lightly floured surface, roll dough to a 12-inch square. Spread 1/4 c. Natural Apple Sauce. Combine 1/3 c. sugar and cinnamon; sprinkle over dough. Roll up and seal seams. Slice dough into 12 pieces. Arrange 6 rolls, cut side down, in each pan. Cover and let rise in a warm place until nearly doubled (about 30 min.). Bake for 20 to 25 minutes or until golden. Cool 5 min. Invert onto serving plate. Drizzle with a mixture of confectioners sugar, vanilla, and skim milk. Serve warm Notes: Pantry: Motts Natural Apple Sauce. (PER SERVING: 260 calories, 2.9 grams of fat. By using Motts, you save 98 calories and 11.8 grams of fat.) >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh on Apr 18, 1998"

Steps:

• Combine 1 1/2 cup flour, sugar, undissolved yeast, and salt in a large bowl. Over low heat in a small saucepan, heat evaporated milk, butter, and water until very warm (120 degrees to 130 degrees F).
• Gradually stir warm milk mixture into flour mixture. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With a mixing spoon, add enough flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate 2 hours or overnight.
• Lightly oil two baking sheets.
• Remove dough from refrigerator. Punch dough down. Place on a lightly floured surface. Roll to 21- by 12-inch rectangle. Sprinkle cinnamon and nutmeg on rolled out dough. Spread Mott's Applesauce to within 1/2 inch of edges. Fold crosswise into thirds to form a 12- by 7-inch rectangle. Press edges to seal.
• Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times and pinch together ends of each twisted strip to form a wreath. Place wreaths on prepared baking sheets. Cover; let rise in warm, draft-free place until nearly doubled in size, about 30 to 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake 6 minutes; then switch positions of sheets so wreaths brown evenly. Continue baking 6 to 9 more minutes or until done. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths, if desired.
• Frosting: Combine confectioners' sugar, 4 teaspoons evaporated milk, and vanilla. Stir until smooth, adding another teaspoon of evaporated milk if needed for desired consistency.