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Basic Homestead Applesauce Recipe

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Basic Homestead Applesauce Recipe


Applesauce is just one of those foods you can eat whether its breakfast, lunch, or dinner. You can use it in recipes, freeze it for a special treat, or use it as a dip. 

Here are 5 other uses for applesauce–

  1. For a lighter, low calorie muffin or bread replace some of the oil with applesauce. I do not recommend replacing all the fat though as you will end up with a chewy moist mess. 

  2. Add it on top of your favorite pancakes or waffles

  3. It is the perfect low calorie ice cream topping

  4. Applesauce added to oatmeal is the perfect start to any morning

  5. Freeze it in an ice-cube tray–pop out the squares–place in a gallon zip-lock for future use. Think along the lines of an extra “spice” to coffee cake and a little kicked up granola flavoring.

Basic Homestead Applesauce Recipe

Yields: Approximately 6 cups of sauce

Ingredients –

  •  8 C prepared apples (see below)
  •  2 C Water
  •  Juice of 1 Lemon
  •  Cinnamon (optional)
  • Nutmeg (optional)
  • Ginger (optional)
Instructions –

1. Add all ingredients in a large sauce pot or Dutch oven.

2. Simmer on medium low heat for 15 -20 minutes *

3. Puree’ with immersion blender

4. Serve and enjoy!

To prepare apples – Peel, core and slice apples; season with cinnamon and sugar and bake in 350 degree oven for 6 minutes. Cool and store in gallon size zip-lock bags in freezer or use in recipe above.

* If using previously frozen apples thaw slightly and add 10 minutes to simmering time.

Tomatoless Sauce; Gluten, Dairy, and Nightshade Free

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Sharing my homemade tomato-less sauce recipe today for all our allergy sensitive friends and family.

When I first discovered that our son could not eat tomatoes I thought- “eh, its not that bad”. However, the more I started to meal plan I quickly realized how frequently we use them. It soon became clear that this nightshade intolerance would be the nagging little sister to a gluten intolerance. I needed a new ‘tomatoless‘ base for everything from chili to taco’s and this is what I cooked up in my homestead kitchen-

Tomato-less Marinara -no tomato, nightshade free, pasta sauce, recipe, the perfect allergy friendly dinner solutionTomatoless Sauce

Yields: 6 Cups Sauce

 Ingredients– 

  • Extra Virgin Olive Oil (EVOO)
  • 3 Carrots (diced)
  • 2 Stalks Celery (diced) 
  • 1 Small-Medium Onion (loosely diced)
  • 4 C Beef or Chicken Broth
  • 1 C Water
  • 1 C Pumpkin or 1 C Sweet Potato Puree’
  • 4 Cooked Beets (peeled and sliced)
  • 2 T Apple Cider Vinegar
  • 2 T Lemon Juice
  • 2 T Garlic Powder
  •  Salt and Pepper to taste
Dinner, sauce, recipe, nightshade free, nightshade intolerance 
Instructions –

1. Pour just enough EVOO in a Dutch oven or large stock pot to lightly coat the bottom of the pot.

2. Sautee’ carrots, celery and onions over medium heat until onions are translucent and carrots are slightly softened.

3. Add broth, water and pumpkin puree (or sweet potato puree) and simmer 2-3 minutes.

4. Add sliced beets, vinegar, lemon juice and seasonings and continue to cook 5-6 minutes or just
until hot (DO NOT over cook the sauce or it will turn brown from over cooking the beets.)

5. Using an immersion blender, puree’ and serve immediately or freeze in portion sized containers. I use a silicone muffin tin like this one, freeze individual portion sizes, pop the frozen sauce cups out, and then freeze in a gallon zip-lock for later use. 

Spiced Cran-apple, Oatmeal Bread!!

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 I love all things fall! One of my favorites though is the smell of yummy quick breads baking in our oven! Ahhh, its a little piece of heaven. The kids and I created this recipe the other day and I couldn’t resist sharing it with all of you!

 
Spiced Cran-apple, Oatmeal Bread Ingredients

  • 2 2/3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 2 teaspoons vanilla
  • 3 cups coarsely chopped apples
  • 1/2 cup craisins
  • 1/2 cup quick oats
  • 2 teaspoons sugar mixed with 1/4 teaspoon cinnamon

    • In a bowl, combine flour, baking soda, salt, and spices. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, the gradually add the dry ingredients and mix until well blended. Lastly, fold in chopped apples, craisins, and oatmeal. Grease and lightly flour 2 9×5-inch loaf pans. Pour batter into pans, smoothing the top with a spatula or spoon. Bake for 15 minutes at 325°. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 30 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

    Cool for 10-15 minutes; turn out onto a rack. Slice and serve or freeze.

    We enjoyed this with our dinner but it is also extra delicious with that morning cup of coffee~ ENJOY!