Recipes for Applesauce Unopened

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup expired but safe applesauce
• 1/2 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. In a separate bowl, combine the expired but safe applesauce, milk, egg, melted butter, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as it may result in dense pancakes.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or a small amount of butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Repeat with the remaining batter.
7. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or whipped cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup slightly expired but safe applesauce
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix together the applesauce, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Line a muffin tin with paper liners and divide the batter equally among the cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

Ingredients

• 1 cup old-fashioned oats
• 2 cups water
• 1/2 cup expired but safe applesauce
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped nuts or dried fruits (optional)
• Milk or yogurt, for serving

Instructions

1. In a saucepan, bring the water to a boil.
2. Stir in the oats, expired but safe applesauce, honey or maple syrup, cinnamon, and salt.
3. Reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally.
4. If desired, add chopped nuts or dried fruits for extra flavor and texture.
5. Continue to cook for another 2-3 minutes or until the oats reach your desired consistency.
6. Remove from heat and let the oatmeal rest for a few minutes before serving.
7. Serve the apple cinnamon oatmeal warm with a splash of milk or a dollop of yogurt on top.
8. You can also garnish with additional cinnamon or drizzle with honey for extra sweetness.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups slightly expired but safe applesauce
• 1/2 cup chopped walnuts (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the applesauce, beginning and ending with the dry ingredients.
6. Fold in the chopped walnuts, if using.
7. Pour the batter into the prepared baking pan and spread it evenly.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack and let it cool completely.
11. Dust with powdered sugar, if desired, before serving.