How to Make Homemade Applesauce

Homemade applesauce will taste so much better than anything you've ever eaten from a store.  My family doesn't mind a little bit of tart so we don't add any sugar at all. If you prefer a sweeter sauce find a sweet variety or you can use a little bit of sugar.   

We have found that if you see an apple tree, ask the owner if you can pick their apples.  Most time we find they will give them to you rather than have to mow over them or keep picking them off after they fall.  

Many times people don't know what kind of apple tree they have.  They may have moved in and it was already there.  Not every apples makes good sauce.  I usually take a box and test them out first.  Some have no flavor, some have a weird texture.  Once we know we like them we sauce them.  If we don't we press them for cider.  Still no waste!

If you are ready to make your own applesauce with no additives, no preservatives, no sugar and most likely no chemicals..scroll on down!

How to Make Homemade Applesauce

Wash your apples well, especially ones that have hit the ground. 

How to Make Fruit Roll-Ups

Fruit Roll-Ups, also known as fruit leathers, are a great healthy snack for young and old alike! You can make them from any type of pureed, cooked fruit that can be made fairly smooth. I prefer to use my homemade unsweetened applesauce but may explore adding some strawberry to it.

Fruit Roll-Ups

No-Sugar Applesauce (preferably homemade) (approx 1 qt made 2 trays cut into 4 - 5 roll ups each)

You will need the fruit-roll up sheets for your dehydrator.  Most come with at least one but they do sell them separately.  Place on the trays.

 Pour a very thin layer of the puree onto the trays of the dehydrator.  Some suggest a little spray oil first. I did not as I didn't want to add anything sticky to my fruit. I was able to peel it off.  Spread your applesauce as evenly as you can.

 Turn on dehydrator. Dry according to dehydrator instructions.  Takes anywhere from 4 to 7 hours.  It needs to be dry and not tacky.  If you dry too long it becomes crumbly. Cut into pieces. 

This is one rolled up.

To store roll-up you need to place on a piece of plastic wrap and roll up so that the plastic is inbetween the fruit so it doesn't stick back upon itself.

 Store in a zip shut bag until ready to eat.  

Easy Chocolate Sheet Cake and Frosting

Easy Chocolate  Sheet Cake and Frosting

cake:
1 box Devil’s food cake mix (I use Pillsbury)

1 large pkg instant sugar free chocolate fudge pudding

1-3/4 cup water

3 egg whites

frosting:

1-1/4 cup milk

1 small pkg instant sugar free chocolate fudge pudding

8 ounces whipped topping, thawed

Preheat oven to 350 degrees. Dump cake mix, pudding, water, and egg whites in large bowl.  Beat on low until incorporated, then on medium for 2 minutes.   Pour into a greased jelly roll pan. Bake for 13-18 minutes or until toothpick inserted comes out clean. Cool.

When cake is cool and you are ready to frost place milk and pudding in medium bowl and whisk for 2 minutes. Let set for at least 15 minutes.  Fold in whipped topping.  Slice cake and then frost cake. I used a frosting top to make designs on each slice of cake.  Keep in fridge until ready to serve.

Banana "Ice Cream"

Banana Ice Cream

2- 3 bananas, chunked and frozen for at least 2 hrs
1-2 Tablespoons natural peanut butter

Gluten Free Apple Crisp

Gluten Free Apple Crisp

6 granny smith apples, peeled and chopped
1/4 cup water
1/2 teaspoon cinnamon
3 pkts TRUVIA (or 2-1/4 tsp)
1/2 teaspoon vanilla extract


1/2 cup PURE maple syrup
1/2 cup pecans (or more as you like)
1/2 teaspoon cinnamon
3 cups gluten-free old fashioned oats
1/2 c cold butter


1/2 - 3/4 cup craisins

 Mix  together maple syrup, cinnamon, pecans and oats in medium bowl.

Cut in butter (you may have to use your hands...just break it up the best you can.) Put in fridge until apples are ready.

Add apples, water, cinnamon, and Truvia to large sauce pan with lid and cook for 10-15 minutes until nearly soft.

Looks delish enough to eat like this!  Don't go to far or you'll have chunky applesauce. Stir in vanilla.

Spread into bottom of 9x13" baking dish.

Sprinkle optional craisins here.

Top with oatmeal mixture (you made need to 'recrumble' a little.)

Bake at 375 degrees for 40-45 minutes. Careful your oatmeal doesn't get too brown.  If you find yours does I would suggest covering with foil for 1/2 of the time.

Serve right away with vanilla ice cream or whipped cream.  This crisp does not stay crispy overnight.  My family still loves it the next day anyway.  I plan to experiment with the flax seed powder after much luck with a granola and see if that helps.

Strawberries and Cream Trifle

Strawberries and Cream Trifle

8 oz cream cheese, softened
3 cups milk
2 pkgs sugar-free pudding (cheesecake or white chocolate flavor)
8 oz tub sugar-free whipped topping
Ladyfingers
Fresh sliced strawberries
1 to 1-1/2 cups milk with 1/2 to 1 teaspoon vanilla

Beat cream cheese until creamy. Add milk and pudding mixes and beat until thickened. 

Fold or mix in whipped topping. 

 These are the ladyfingers my HyVee carried.  They also come more crisp and cookie like (those need a little extra soaking.)

In separate bowl mix milk and vanilla. Dip lady fingers in milk mix and line trifle dish.  Top with almost half of the pudding mixture.

Then 1/2 of the fresh sliced strawberries.

Add more ladyfingers dipped in milk.

A little bit of the pudding just to coat ladyfingers.

 Strawberries...

Rest of the pudding...

Top it with the whipped topping.  You can also put it in a decorator bag to make the top fancier. Cover and put in fridge to set up.  Needs several hours for best results but if you can't wait you could dig in now.  ;-)

**I used a 6x9" baking dish here and only 1/2 of the recipe.

Faux Tiramisu

Faux Tiramisu

8 oz cream cheese, softened
3 cups milk
2 pkgs sugar-free instant pudding (cheesecake or white chocolate flavor)
8 oz tub sugar-free whipped topping
1 pkg lady fingers(24 cookies)
2 cups brewed coffee, cooled
2 Tablespoon Kahlua or Kahlua flavored syrup
cocoa powder for dusting



Beat cream cheese until creamy. Add milk and pudding mixes and beat until thickened. Fold or mix in whipped topping. In separate bowl mix coffee and Kahlua. Dip lady fingers in coffee mix and line trifle dish. Top with half of the pudding mixture. Repeat with lady fingers and pudding. Top with remaining whipped topping. Refrigerate for at least 2-3 hours. When ready to serve dust with cocoa powder.

Can also be made into mini size (see video.)

** Can be made with regular instant pudding too.

Broccoli Salad

Broccoli Salad

3/4 cup mayonnaise
1 Tablespoon apple cider vinegar
2 pkts Truvia (or 1-1/2 teaspoons loose) or a couple teaspoons of sugar
1/2 cup sunflower seeds
1/2 cup bacon (diced, fried, and drained)
1/2 cup craisins (dried cranberries)
1 head broccoli


Mix all but broccoli together.
Break broccoli head apart into nice bite size pieces. No one wants to chew on a tree when they are eating a salad.

Mix, chill, enjoy!

Pin it:  http://www.pinterest.com/pin/273593746087423122/

Sweet Potato Casserole

Check out the new posting here....

http://www.inthekitchenwithjenny.com/2014/11/sweet-potato-casserole.html

Thanks!

Peanut Butter Banana Parfaits

Peanut Butter Banana Parfaits

2 T natural peanut butter
1 T butter
4 T crushed graham crackers
1-3/4 cup milk
1 pkg sugar free vanilla pudding
1 banana




Soften the peanut butter and butter a little and mix with the graham crackers. It should be a little crumbly.



Slice bananas. Mix milk with pudding mix.



Layer your parfaits starting with the graham mixture, then pudding, then bananas, on up til you finish with pudding. Top with few graham crumbles if you like. Refrigerate for a couple hours.


Makes 4 small parfaits or 2 large ones.

Vanilla Bean Ice Cream Base

Vanilla Bean Ice Cream Base

2 cups heavy cream
2 cups 2% milk
3/4 cup sugar 
2 vanilla beans
6 egg yolks


Combine cream, milk, sugar and/or sweetner in a heavy saucepan or skillet with good sides. Split vanilla beans down the middle and scrape out the goodies, add it and the pods to the milk. Bring to a gentle boil over medium heat.


Beat egg yolks in a small bowl. Whisk 1 cup of hot cream into the egg yolks to temper them. Gradually add the yolk mixture to the hot cream. It will turn your base a beautiful creamy color.

Cook over medium-high heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees. Takes approximately 5 minutes.

Remove from heat and strain through a fine mesh strainer.

Cover with plastic wrap, pressing down against the surface to keep a skin from forming on top. Put into fridge until cool, at least 2 hours.

Put in your ice cream maker, following directions for your model. Best fresh but if you have to freeze it remove it from the freezer to soften before you try to scoop it.

ENJOY!