What to do with apples, part 2: Applesauce

I'm still dealing with the abundance of apples we picked at the orchard. All the apple pie filling I made is in the freezer.

The second thing I did with the apples was make applesauce, also for the freezer. You can also can applesauce, but I chose to freeze it this year.

APPLESAUCE
2 1/2 - 3 1/2 lbs. apples per quart (1 lb. apples = about 2 large apples or 3-4 medium apples)
Water
Sugar (optional)
Cinnamon or apple pie spice (optional)

Wash, peel, core and slice apples. Over medium heat, cook apples until soft in a large stockpot with just enough water to prevent sticking.

When apples are soft, puree them in a blender, food processor or food mill, being careful not to liquefy. I puree mine with a hand mixer because I like my applesauce a little chunky. Return applesauce to saucepot.

If desired, add up to 1/4 cup sugar per lb. of apples (or to taste). Add cinnamon or apple pie spice to taste, if desired.

Bring applesauce to a boil, stirring to prevent sticking. Reduce heat and simmer for 5 minutes, stirring frequently.

Ladle hot applesauce into freezer boxes or containers and allow to cool. Freeze.

If you have kids in school and you pack their lunches (or if you happen to "brown bag" it to work yourself, like I do), then here is a neat trick you can do:

Pour your applesauce into ice cube trays and freeze. When completely frozen, unmold the applesauce cubes into a container or a ziploc bag and keep in the freezer.

When packing lunches in the morning, pop a couple of applesauce cubes into a small plastic container. By lunchtime, the applesauce will be thawed out, but still be nice and cold for your lunch (and I won't have gone bad). Or, you can "nuke" the applesauce in the microwave for a few seconds if you enjoy hot applesauce.

Applesauce can be a really versatile ingredient and one that can be really beneficial for someone who's watching his or her fat intake.

How's that?

You can use applesauce to replace some or all of the oil content in breads, brownies, muffins and cakes. It may produce a denser result, but still delicious.

Just replace the oil in your recipe with the same amount of applesauce.

Try this recipe on for size:

APPLESAUCE WHOLE WHEAT BROWNIES
1/2 cup (1 stick) butter or margarine
6 Tbsp. cocoa
2 Tbsp. vegetable oil
3/4 cup sugar
2 eggs, beaten
3/4 cup unsweetened applesauce
1 1/4 tsp. vanilla
1 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Topping (Optional):
2 Tbsp. sugar
1/4 cup chopped nuts
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, combine butter or margarine, cocoa, oil, sugar, eggs, applesauce, and vanilla. Mix well.

In a separate bowl, mix flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients, stirring just to combine. Spoon batter into a greased 8 x 8-inch pan.

Optional, for topping: Mix sugar, chopped nuts, and chocolate chips together. Sprinkle over batter.

Bake brownies at 350 degrees for 30 to 35 minutes. Allow to cool slightly before cutting.

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