Skip to main content

Applesauce



I should totally stop cooking until I get a new camera. But this was taste & create, and I had signed up before the whole camera dropping event happened. Plus, I have a lovely partner in Jen from PiccanteDolce. Literally, the blog name means spicy & sweet (yes, I had to look that up). That's exactly what the blog is - a collection of a wide range of recipes.

I felt an instant affinity as that's pretty much how I cook; just anything that takes my fancy, be it salad or cake. What I decided to cook from Jen's blog is a simple applesauce. I've been planning to make some for a long time, so this was finally my chance.

The only change I made was to use golden delicious apples and all brown sugar (instead of part white that Jen does). Now go look at her picture, and look at mine. I totally can't understand how my applesauce gets to be this brown when she has a pale cream concoction. Whatever the color though, this was superbly delicious. Had some warm with granola, then cold mixed in yogurt. The rest of it is now in the freezer. Any ideas on how to use it up?
Labels:

Comments

Yamini said…
The applesauce looks really yummy, and i love the rich colour - i have been buying my applesauce from stores, but now im inspired to try making my own at home :)
November 24, 2009 at 9:22 AM
Sunshinemom said…
You are doing pretty well with your mobile, Simran:). The applesauce looks good!
November 24, 2009 at 10:29 AM
Srivalli said…
Ah, I love apple sauce. even with a mobile you are doing a great job. But of course with a camera you get much better clarity. Though that shouldn't stop you from cooking or posting..:)

pls do make brownie with that..I have eaten and made some great brownies with applesauce..
November 24, 2009 at 1:39 PM
jayasree said…
Applesauce looks yummy. Your mobile cam seems to be a good alternative.
November 24, 2009 at 2:21 PM
Nadji said…
Very beautiful blog.
I'll come back.
Très beau blog. Je reviendrai.
A bientôt.
November 24, 2009 at 2:34 PM
Bharti said…
The best thing to do with home made apple sauce is eat it on it's own. Good job with the mobile camera...I would've used it as an excuse.
November 25, 2009 at 3:19 AM
♥Sugar♥Plum♥Fairy♥ said…
Have been tyring to leave u a messg since yestrday!
I know exactly what u mean by that-i too shoot with a cell phone & so miss not havn a digi cam-can imagine u!
I love applesauce on vanilla icecream with toasted pralined nuts &(a drizzle of dulce de leche hersheys caramel topping)
And besides loads of recipes online applesauce is used in place of fats for many a cake.
And ofcourse u can use it to sweeten ur morning cereal!
And best of all,its thanksgiving & we are just about to step into the holiday season -a perfect time to bake a couple of cookies as giveaways or such,but here's a great link-http://www.marthastewart.com/recipe/iced-oatmeal-applesauce-cookies?backto=true
It comes with the MS stamp-me too baking some MS cookies
And ur apple sauce looks yummy!!!
November 25, 2009 at 10:51 PM
Spice said…
Like that applesauce.....U can always use it in the cake as egg or fat substitute, or simply make the apple bread.
November 26, 2009 at 8:01 PM
suvi said…
I think I like this colour better than the paler versions. I'd love to have this with some vanilla ice cream! BTW, joy of baking has a super carrot cake recipe that uses applesauce...maybe you want to try it?
November 29, 2009 at 9:23 AM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more