Caramel Apples

Recipe from: Cooking Light

Yield: 16 apples (serving size: 1 apple)

Ingredients:

16 wooden sticks
16 small apples, chilled
2 cups granulated sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 cups half-and-half
2 teaspoons vanilla extract
1/4 teaspoon salt

Preparation:

1. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
2. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
3. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently.
4. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.

Pumpkin Bread

Ingredients:
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons salt
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 (16 ounce) can pumpkin
2/3 cup water

Directions:

1. Sift the flour, baking powder, baking soda, nutmeg, allspice, cinnamon, cloves and salt into a medium bowl.

2. Combine the sugar and oil in a mixing bowl and beat until smooth. Beat in the eggs and pumpkin.

3. Add the dry ingredients alternately with the water, mixing well after each addition.
4. Spoon into 2 greased and floured 5x9-inch loaf pans.

5. Bake at 350 degrees for 1 to 1 1/2 hours or until the loaves test done.

6. Cool in the pan for 10 minutes. Remove from the pans to a wire rack to cool completely. Makes two loaves.


If you need a sifter, splurge and buy the Williams-Sonoma Flour Sifter here. It was so easy and fast.

Paula Deen's Outrageous Caramel Apples

Ingredients

2 cans B. Lloyds Sweet and Salty Glazed and roasted Pecan Pieces
5 Granny Smith Apples, stems removed
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoon milk
1 cup semi sweet chocolate chips
1/2 cup white chocolate chips
5 craft sticks


Directions:

1. Line a baking tray with wax paper and set aside. Pour nuts into a medium mixing bowl and set aside. Place a craft stick into the top of each apple.

2. In a microwave safe bowl, heat caramels and milk for 4 minutes. Stir and heat again for 1 minute. Allow to cool slightly. Roll each apple in the caramel sauce until well coated. Dip end of each apple in nuts and place on wax lined tray. Allow to cool completely.

3. While apples are cooling. Place semi sweet chocolate chips in a zip lock bag and microwave until melted. Place white chocolate chips in a zip lock bag and microwave until melted. Snip the ends off each bag and drizzle apples with each chocolate. Refrigerate until set.

Recipe found here.