Blue Ribbon Desserts

May 23, 2012

Spiced Applesauce
Makes 3 quarts
8 to 10 pounds apples*
Granulated sugar
2 cups water
1 pouch Mrs. Wages Spiced Apple Mix
Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars.
Wash, core and peel apples. Cut into halves
or quarters.
Combine prepared apples with 2 cups water in
a large saucepan and bring to a boil. Cover pan; reduce heat and simmer for 30 minutes or until apples are soft.
Puree apple mixture and measure number of cups before returning to pot. Add 1/4 cup sugar
per 1 cup puree. Stir to dissolve sugar. Stir in contents of spiced apple mix and heat just to a boil. Remove from heat.
To can applesauce: Carefully ladle hot mixture into sterilized hot jars, filling evenly. Leave
1/2-inch headspace. Remove air bubbles, wipe rims and cap each jar as it is filled.
Process in a boiling water bath canner, 15 min­utes for pints and 20 minutes for quarts. Test jars for airtight seals according to manufacturer’s direc­tions. If jars do not completely seal, refrigerate and consume within 2 weeks. Applesauce is ready to eat after 24 hours.
*Suggested apple varieties: Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious, Mutsu, Pink Lady and Honeycrisp.
Spiced Applesauce Cake
Yield: 24 pieces
Prep: 15 minutes
Bake: 40 minutes
Cake
1 1/4 cups Mrs. Wages Spiced Applesauce
1 package (15 to 18 ounces) spice cake mix
3 large eggs
1 cup water
Frosting
4 cups powdered sugar
1/4 cup butter, softened
1/4 cup milk
2 teaspoons pure vanilla extract
Preheat oven to 350°F.
Spray a 9 x 13-inch cake pan with non-stick spray and lightly coat with flour.
Combine applesauce, cake mix, eggs
and water in a large mixing bowl. Beat on medium speed for 2 minutes. Pour batter into prepared pan.
Bake for 40 to 45 minutes or until toothpick inserted in center comes out
clean. Cool com­pletely on a wire rack.
To make frosting: Combine all ingre­dients and beat on medium speed until smooth and fluffy. Spread frosting over cooled cake and cut into 24 pieces.
Forest Berry Cobbler
Yield: 4 servings
Prep: 15 minutes
Bake: 30 minutes
1 quart Mrs. Wages Forest Berry Pie Filling
Topping
1 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cubed
1/3 cup milk
Vanilla ice cream,
optional
Preheat oven to 400°F.
Pour pie filling into a greased
8-inch baking pan; set aside.
In large bowl, combine flour, sugar, baking powder and salt.
Using a large fork or pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in milk slowly, until just combined.
Drop dough by tablespoonful
over fruit filling. Bake for 30 to
35 minutes or until toothpick inserted into the top­ping comes
out clean. Serve warm with ice cream, if desired.
Forest Berry Cobbler Filling
Makes 3 quarts
3 1/2 to 4 pounds blueberries, raspberries, blackberries or cherries
3 cups sugar
3 cups water or fruit juice
1 pouch Mrs. Wages Forest Berry
Pie Filling Mix
Prepare and process home canning jars and lids accord­ing to manu­facturer’s instructions for sterilized jars.
Wash berries or cherries. Blanch pitted
cherries in hot water (200°F) for 1 minute,
drain and keep in covered pot. Do not blanch berries. (Do not use strawberries.)
Combine sugar and water/fruit juice with
1 pouch pie filling mix in a large, non-reactive
pot. Do not use aluminum. Cook mixture over medium heat (180°F), stirring constantly, until thickened. Remove from heat. Fold prepared
berries or cherries into sauce.

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