Applesauce Gingersnap Drops Recipes

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THE BEST HOMEMADE APPLESAUCE



The Best Homemade Applesauce image

After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.

Provided by Food Network Kitchen

Categories     condiment

Time 1h35m

Yield about 5 cups

Number Of Ingredients 5

4 pounds assorted apples, such as Golden Delicious, Gala, Honeycrisp or McIntosh (about 8), peeled, cored and chopped
1/4 cup sugar
Kosher salt
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon

Steps:

  • Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
  • Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
  • Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

APPLESAUCE GINGERSNAP DROPS



Applesauce Gingersnap Drops image

I love these gingersnaps. They don't include any egg, and a very small amount of margarine, so they are lower in fat and cholesterol than most other gingersnap recipes I've tried. I also like that they are drop cookies. Besides cutting the prep time by removing the necessity of chilling before baking, this also makes for a lot less mess on your hands. It also feels nice to sneak a bit more fruit into the family's diet. The end result is a big, light, crispy-outside, chewy-inside "snappy" snap that is great with coffee, cocoa, or milk, and travels well. They are also sturdy enough to sandwich together - you might try with a light cream cheese frosting, or even vanilla ice cream, between two cookies for a kid-pleasing treat.

Provided by Candiss

Categories     Drop Cookies

Time 21m

Yield 36 cookies

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups sugar
2 tablespoons margarine, softened
1/2 cup applesauce
1/4 cup molasses

Steps:

  • Preheat oven to 375 degrees F.
  • Spray cookie sheets with nonstick cooking spray.
  • In medium bowl, sift together flour, ginger, baking soda, allspice, and salt.
  • In large bowl, cream together sugar and margarine until well-blended.
  • Stir in applesauce and molasses.
  • Add flour mixture to applesauce mixture; mix until well blended.
  • Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets.
  • Flatten each slightly with moistened fingertips.
  • Bake 11-14 minutes, or until firm.
  • Watch carefully at end of baking, to prevent overbrowning.

Nutrition Facts : Calories 79.4, Fat 0.7, SaturatedFat 0.1, Sodium 76.7, Carbohydrate 17.5, Fiber 0.3, Sugar 9.7, Protein 0.9

GINGER APPLESAUCE



Ginger Applesauce image

When it's apple-picking time, it's also time for all the delightful treats you can make with them, including applesauce. This is my favorite way to prepare it. It's simple to do and it makes the whole house smell like fall. -Renee Pajestka, Brunswick, Ohio

Provided by Taste of Home

Time 4h25m

Yield about 5 cups (8 servings).

Number Of Ingredients 6

4 pounds apples (about 12 medium), peeled and cubed
1/4 cup water
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 teaspoons minced fresh gingerroot
2 teaspoons vanilla extract

Steps:

  • In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.

Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 4g fiber), Protein 0 protein.

APPLE-GINGERSNAP ICE CREAM



Apple-Gingersnap Ice Cream image

Provided by Amy Traverso

Categories     Milk/Cream     Ice Cream Machine     Dairy     Fruit     Dessert     Thanksgiving     Frozen Dessert     Apple     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 9

1 cup (237 ml) 2% or whole milk
2 cups (474 ml) light cream
Yolks of 5 large eggs, at room temperature
1 cup (205 g) granulated sugar
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
2 medium tender-sweet apples (about 12 ounces total), peeled, cored, and cut into 1/4-inch cubes
1 teaspoon ground cinnamon
25 gingersnap cookies, roughly crushed, with some cookie dust and some larger pieces

Steps:

  • 1. In a saucepan over medium-high heat, bring the milk and cream to a simmer, then remove from the heat. Meanwhile, in a standing mixer fitted with a whisk attachment or using a hand-held mixer, beat the egg yolks with the sugar on high speed until pale and fluffy, about 3 minutes. Reduce the speed to low and add 1/2 cup of the hot cream-milk mixture into the egg mixture. This will slowly bring up the temperature of the eggs so they won't curdle when you mix them with the rest of the hot cream.
  • 2. Pour the egg mixture back into the saucepan with the cream-milk mixture and stir to combine. Cook over medium heat, stirring constantly, until the mixture reaches 175°F on an instant-read thermometer (this is the point at which it will thicken noticeably), about 10 minutes. Remove from the heat, add the salt and vanilla extract, and pour through a strainer into a bowl. Cover and refrigerate for at least 4 hours and up to overnight.
  • 3. Meanwhile, prepare the apples: In a skillet, stir the apples with 3 tablespoons water and the cinnamon over medium heat. Cook until the apples are tender and translucent, and the water has evaporated, 8 to 10 minutes. Use a fork to mash the apples to the consistency of chunky applesauce. Transfer to a bowl and refrigerate, covered, until you're ready to freeze the ice cream.
  • 4. Once chilled, your ice cream base should register between 35°F and 40°F on an instant-read thermometer. If it doesn't, you can set the bowl over some ice and stir to quickly cool it. Stir the apples and gingersnaps into the ice cream base. Pour the mixture into an ice-cream maker, leaving an inch at the top to allow for expansion, and prepare according to the manufacturer's instructions. Eat immediately or pour into an airtight plastic container and freeze for up to 1 week.

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