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Applesauce can be a versatile ingredient

Recipe: Fruit substitutes for milk in old-fashioned pancakes


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Applesauce makes a healthy substitute for milk in the pancakes. (Photos: Debbie Arrington)

Apples are keepers. Harvested in fall, they continue to stay firm (and ripe) while in cold storage for months.

With a large Granny Smith apple tree, I still have "fresh" home-grown apples in the fridge -- plus a lot of applesauce. As the fruit starts to soften, I cook it into sauce, giving me more options of how to use up my apples. (And I can freeze the sauce.)

Of course, applesauce is great as a side dish on its own, but it's also a versatile ingredient in baked goods. (I use it as a substitute for milk or sour cream in muffins and quick breads.)

And it makes delicious pancakes. They smell like apples on the griddle.

Applesauce pancakes
Makes about 8 (5-inch) pancakes

Ingredients:

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup applesauce
1 egg or 1 egg substitute
2 tablespoons vegetable oil
Butter or margarine for griddle (about 1 tablespoon)

Instructions:

Preheat griddle. In a large bowl, sift together dry ingredients.

In another bowl or large mixing cup, mix together applesauce and egg or egg substitute until blended.
Gradually add applesauce mixture to dry ingredients. Mix in oil. Batter should be spoonable, not stiff. If needed, add 1/4 cup more applesauce.

Butter a hot griddle. Drop batter by large spoonfuls onto griddle. Cook until little bubbles start to appear in the surface (about 3-4 minutes). Turn pancakes and cook until done.

Serve warm with butter, margarine, syrup or powdered sugar.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Garden Checklist for week of Feb. 2

During this stormy week, let the rain soak in while making plans for all the things you’re going to plant soon:

* During rainy weather, turn off the sprinklers. After a good soaking from winter storms, lawns can go at least a week without sprinklers, according to irrigation experts. For an average California home, that week off from watering can save 800 gallons.

* February serves as a wake-up call to gardeners. This month, you can transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.

* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.

* Transplant cabbage and its close cousins – broccoli, kale and Brussels sprouts – as well as lettuce (both loose leaf and head).

* Indoors, start peppers, tomatoes and eggplant from seed.

* Plant artichokes, asparagus and horseradish from root divisions.

* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.

* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.

* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.

* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.

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