Applesauce-y

April is Applesauce Month — so celebrate by including applesauce in your meals. […] Try these applesauce-y tips — there’s sure to be a family favorite.

Applesauce-y papaya-rum barbecue sauce was under, not on, the lean meat.

After foraging for recipes that met our specifications for deep-dish—a minimum of 5 pounds of apples as opposed to the meager 2 pounds in a standard pie—we realized why most recipe writers stick with pies of modest size: your standard apple pie may have a juicy filling, but most deep-dish pies are downright flooded, with the apples swimming in an ocean of liquid. As a result, the bottom crust becomes a pale, soggy mess. In addition, the crowd of apples tends to cook unevenly, with mushy, applesauce-y edges surrounding a crunchy, underdone center.

Abigail’s Top-Secret Brisket of Beef. The fruity components of the sauce can stand in for any applesauce-y side dish.

Baked apples were 375 for about 20 minutes. However, you could cook them for longer, depending on if you want it to taste cake or applesauce-y.

It bakes up with layers: graham cracker crust on the bottom, then an applesauce-y layer, then a souffle-ish layer, then a topping of cinnamon-laced whipped cream.

On my last trip, to Johannesburg, this terrible baby kept trying to pat my face with her applesauce-y hand. […] Tiny fingers, smeared with applesauce, bopping her on the nose.