I remember when I discovered the baking trick of using applesauce to substitute for oil to make these awesome pumpkin muffins. I don’t know all of the applesauce rules—I’m a recipe follower to a fault and wouldn’t go throwing in applesauce all willy-nilly—but I do know that applesauce moistens up muffins or cookies and adds a delicious flavor. This recipe is an especially good way to use up the remains of a jar of applesauce, which we always seem to have on hand.
Grandma’s Apple Spice Cookies
1/2 c butter
1 c sugar
1 tsp vanilla extract
2 c flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1/2 tsp cloves, ground
1 c. Musselman’s Natural Apple Sauce
1 c. chopped walnuts (optional)
1 c. raisins (optional)
1. Cream the butter and sugar. Blend well. Add egg and vanilla extract. Beat until fluffy.
2. In a separate bowl, mix together the dry ingredients. Add to the wet mixture alternately with apple sauce. Blend well. Stir in nuts or raisins if desired.
3. Drop by heaping teaspoonfuls onto greased baking sheet. Keep two inches apart. Bake at 350 degrees 10 minutes or until edges brown. Cool on wire rack.
Makes 24 servings.
Do you use applesauce in place of oil for any recipes? Or tried pumpkin in place of oil and eggs? —Erin