Fruit recipe collection

Applesauce carrot and raisin bread is a butter-free quickbread sweetened with applesauce, lifted with cinnamon and shredded carrot, and studded with golden raisins.

Applesauce cheesecake: smooth cream cheese cheesecake with applesauce and warm spices on graham-pecan crust, finished with warm pecan caramel sauce.

Soft drop cookies packed with applesauce, plump raisins, and crunchy nuts, spiced with cinnamon and cloves for old-fashioned charm.

A densely spiced cake loaded with chopped dates, walnuts, and hot applesauce, finished with a brown sugar base that bakes into moist perfection.

Wholesome cookies sweetened only with apple juice concentrate and applesauce, packed with crunchy granola for a guilt-free treat.

Fluffy vanilla meringue tops a tangy lemon-spiked applesauce custard for a light, elegant dessert that's equally good hot or cold.

Applesauce Nut Bread with Cinnamon Pecan Topping recipe

An easy spiced double peach bread for the bread machine. Floral and packed with Georgia goodness from down south.

Applesauce raisin and nut cake bakes a moist, cinnamon-scented sheet cake using hot applesauce, butter, raisins, and chopped nuts. Old-fashioned thrifty home cake, no eggs needed.

Applesauce jello salad -- A delicious jello salad, taken from The Monterey Coast Guard Officers' Wives Club Cookbook. My sister-in-law was the president of the club which put that cookbook together.

Spiced applesauce bars studded with raisins and walnuts, topped with decorative walnut halves before baking into soft squares.

A fruit-packed quick bread loaded with dates, raisins, candied cherries, and walnuts, moistened with applesauce and oats for bakery-style loaves.

Applesauce Zucchini Raisin Bran Bread: a fat-free quick bread sweetened with applesauce and raisins, packed with shredded zucchini, bran, and cinnamon. Tender, moist, no oil required.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

A double-crust apple pie sweetened with brown sugar instead of white for deep butterscotch flavor that tastes like fall itself.

A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.