1 1/2 cups of flour.
1/4 cup of sugar.
1 1/2 teaspoons of ground ginger.
1 teaspoon of baking soda.
1 teaspoon of ground cinnamon.
1/4 teaspoon of ground cloves.
1/8 teaspoon of salt.
2/3 cup of unsweetened applesauce.
1/3 cup of molasses.
3 tablespoons of vegetable oil.
1 medium egg, slightly beaten.

Preparation method:

Combine the flour, sugar, ground ginger, baking soda, ground cinnamon, ground cloves and salt; stir well.

In a small bowl, combine the applesauce, molasses,vegetable oil, and egg. Add to the flour mixture and stir thoroughly.

Spoon into a 9-inch square baking pan coated with cooking spray.

Bake at 350F for about 20 minutes or until a toothpick inserted in the center comes out clean.

Source: Gingerbread Recipes.

Ingredient list:

1 cup of sifted all-purpose flour.
1/2 teaspoon of baking powder.
1/4 teaspoon of baking soda.
1/4 teaspoon of salt.
1/2 cup of butter.
2 oz of unsweetened baking chocolate.
1 cup of sugar.
2/3 cup of applesauce.
2 medium eggs.
1 teaspoon of vanilla.
1/2 cup of chopped pecans.

Directions:

Preheat oven to 350F.

Grease an 8-inch square pan on bottom.

Sift the flour, baking powder, soda and salt together; then set aside.

In a double boiler, melt the butter and chocolate together over medium heat.

Remove from the heat and add the sugar and applesauce.

Beat in the eggs one at a time.

Blend in the vanilla and dry ingredients; then stir in pecans.

Pour into prepared pan and spread evenly.

Bake for 35-40 minutes or until done.

Allow to cool, then cut into squares.

Source: Fudge Recipes.

2 acorn squashes, halved and seeded.
1 tablespoon of butter, melted.
1/4 teaspoon of salt.
1/4 teaspoon of ground cinnamon.
2 cups of cooked white or brown rice (cooked in chicken broth).
1 cup of unsweetened applesauce.
1/2 cup of celery, chopped.
1/2 cup of chopped toasted pecans.
1/4 cup of packed brown sugar.
1/2 teaspoon of onion powder.
1/2 teaspoon of ground ginger.
4 small apple wedges.

Directions:

Place the squash cut-side down in shallow baking pan.

Bake at 350F for 30 minutes.

Turn the squash cut-side up; then brush with melted butter.

Sprinkle with salt and ground cinnamon.

Combine the cooked rice, applesauce, chopped celery, toasted pecans, brown sugar, onion powder and ground ginger.

Evenly fill squash with the rice stuffing.

Bake, uncovered, for 25 minutes.

Garnish with apple wedges.

Source: Squash Recipes.

2 medium eggs.
4 cups of flour.
2 cups of unsweetened applesauce.
2 cups of sugar.
1 cup of chopped nuts.
1 cup of butter.
3 teaspoons of ground cinnamon.
2 teaspoons of ground allspice.
2 teaspoons of baking soda.
1 teaspoon of ground cloves.
1 teaspoon of salt.
Powdered sugar.

Directions:

Preheat your oven to 375F.

Cream the butter and sugar.

Add the eggs, one at a time.

Mix in the applesauce, cinnamon, allspice and cloves.

Sift the salt, baking soda and flour together, then add to applesauce mixture and mix thoroughly.

Stir in the chopped nuts.

Pour into greased muffin tins and bake for about 15 minutes.

While still warm, sprinkle the tops with powdered sugar.

Source: Muffin Recipes.