SPICED SLOW COOKER APPLESAUCE RECIPE | ALLRECIPES
This easy and delicious spiced applesauce slow cooks to perfection. My kids and I came up with this recipe one fall weekend. It's a family favorite.
Provided by A.S.G.
Categories Side Dish Applesauce Recipes
Total Time 6 hours 40 minutes
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes.
Nutrition Facts : Calories 150.5 calories, CarbohydrateContent 39.4 g, FatContent 0.2 g, FiberContent 3.3 g, ProteinContent 0.4 g, SodiumContent 7.7 mg, SugarContent 34.4 g
SPICED APPLESAUCE BREAD RECIPE | ALLRECIPES
With applesauce and spices, this bread is moist, delicious and great in lunch boxes. I also like it spread with cream cheese or peanut butter.
Provided by LOUISE
Categories Bread Quick Bread Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9x5 inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 281.2 calories, CarbohydrateContent 36.6 g, CholesterolContent 31.3 mg, FatContent 13.9 g, FiberContent 1.4 g, ProteinContent 3.8 g, SaturatedFatContent 1.9 g, SodiumContent 187.8 mg, SugarContent 19.7 g
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- For the cake: Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick baking spray with flour. In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, apple pie spice, granulated sugar and brown sugar. Add the applesauce, oil, milk, eggs and vanilla extract. Whisk just until thoroughly combined. Mix in the chopped walnuts, if using. Transfer the batter to the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan, on a wire rack, about 1 ½ hours. For the icing: Meanwhile, in a medium saucepan, brown the butter by melting it over medium heat, then let it cook and bubble for an additional 3-5 minutes or until the foam and butter underneath is golden brown. Transfer it to a heatproof bowl and swirl a few times to help it stop browning. Let it cool completely at room temperature while the cake bakes and cools, about 2 hours. Once the butter has cooled, beat with a hand mixer (or in the bowl of a stand mixer with the paddle attachment) until creamy and smooth, scraping the bottom of the bowl once. Add the powdered sugar, maple syrup, vanilla, salt and heavy cream. Beat on medium speed until light and fluffy, about 2 minutes. Spread over top of the cake, then top with more walnuts, if you like. Slice and serve, or cover and refrigerate until ready to serve.
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