Apples to Applesauce…

At first I thought our apple tree only yielded about 10 apples this year but when I finally got the ladder out to pick them I found I had underestimated the yield. I always ignore my apples (don’t judge me). This year I decided to be a good girl and try to use them. Over the weekend I made about 8 cups of applesauce. My first time ever making applesauce. Because one of our favorite cakes is an applesauce spice cake I thought making applesauce would be worth it. I froze it in containers that would be the exact portion for the recipe.

 

I’m linking up with Carly at Ellipsis for Monday Photo Shoot since the theme this week is Apples.

 

Applesauce-Rasberry Jello Salad

I’m reposting this easy recipe for Foodie Friday hosted by Gollum. I posted it earlier this week on the Mennonite Girls Can Cook Blog but wanted to share it here, too. Click on the logo above later tonight and tomorrow to see more great Foodie Posts.

Applesauce-Raspberry Jello

1 – 3oz. pkg. raspberry jello
1   cup hot water
1 – 10oz. pkg. frozen raspberries
1 – Cup applesauce
1 – Cup sour cream
1 – Cup miniature marshmallows

Dissolve Jello in hot water. Add frozen raspberries and blend carefully. Add applesauce. Pour into 9-inch square pan. Chill until set. Combine sour cream and marshmallows and spread over top of set Jello. Cover and Chill. Serves 6-8. I have doubled this recipe and put it in a 9 x 13 pan. Refreshingly cool salad!

This is a great Spring and Summer Salad.