Raspberry Applesauce Squares Recipes

RASPBERRY ROASTED APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
• Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.

APPLESAUCE GELATIN SQUARES

Steps:

• In a bowl, dissolve gelatin in boiling water.
• Stir in cold water and applesauce.
• Pour into a 13x9 pan coated with cooking spray.
• Refrigerate for 8 hours or until firm.
• Cut into squares.

APPLESAUCE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
• In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

RASPBERRY APPLESAUCE JELLO

Steps:

• Stir together topping ingredients; cover and refrigerate overnight (or long enough to soften and slightly melt the marshmallows, if you prepare this in the morning, it should be ready later in the evening) When the marshmallows are softened, beat the mixture with electric mixer until smooth, to create a topping for the jell-o.
• Dissolve the jell-o and the sugar in boiling water; add in the raspberries, stirring until well dissolved and mixed.
• Stir in the applesauce until well mixed.
• Pour into a 13 x 9-inch pan.
• Refrigerate until firm.
• Spread the sour cream/marshmallow mixture on top.
• Refrigerate any leftovers.

APPLESAUCE-RASPBERRY GELATIN MOLD

Steps:

• In a large saucepan, bring applesauce and orange juice to a boil. Remove from the heat; stir in gelatin until dissolved. Slowly add soda. , Pour into a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

FAMOUS APPLESAUCE SQUARES

Steps:

• Sift flour, baking soda, salt, sugar, and spices into a large bowl.
• Add shortening and applesauce. Mix to dampen flour, then beat for 2 minutes.
• Add remaining ingredients and beat for one minute with electric mixer.
• Pour into a greased 8-inch square pan lined with wax paper.
• Bake for 30-35 minutes, testing at 30 minutes.
• Let stand about 10 minutes. When done, then remove from pan and cool.

RASPBERRY ALMOND SQUARES

Steps:

• Line an 8-inch-square baking pan with plastic wrap that extends over the sides, then coat the plastic wrap with the vegetable oil; set aside.
• In a 2-quart heavy-bottomed saucepan over medium-high heat, cook the jam, applesauce, and sugar until the mixture registers 240°F on a sugar thermometer (about 15 minutes), stirring constantly with a wooden spoon or heatproof spatula. Immediately remove the pan from the heat, stir in the lemon extract and chopped almonds, and turn the mixture into the prepared pan. Press the whole almonds on the top of the candy in evenly spaced rows of 8 across in each direction. Let the candy cool completely at room temperature (about 45 minutes).
• Remove the candy from the pan by lifting out the plastic wrap. Invert the candy onto a cutting board, peel the plastic wrap off the back, and reinvert the candy so that the nut side is up. With a large chef's knife, and using the whole almonds as a guide, cut the candy evenly into 1-inch squares.
• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Holding a square by the top half, dip the bottom and sides of the square into the chocolate, leaving the top exposed. Remove the square from the chocolate, carefully shake off the excess chocolate, and place the square onto the paper. Repeat with the remaining squares. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place each square in a paper candy cup. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute blackberry jam or strawberry jam for the raspberry jam. Substitute other nuts for the almonds.