Caramel Apple Bread Pudding-12 Weeks of Christmas Treats

Already we are at week 4 of 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.  This week I am posting a great fall recipe.  I am not sure I would call it a Christmas Treat, but I would call it very good.

Bread Pudding is a dessert that I am very fond of.  I love it when I can take everyday ingredients, including some that might have been thrown out, to make something delicious.  I recently decided to add some chopped apple and caramel bits to my old stand-by bread pudding recipe which came from a Better Homes and Garden cook book.  This addition added a nice autumn taste to the dish that we enjoyed very much

I  dry my left over bread and use it to make bread pudding, stuffing or bread crumbs.

Caramel Apple Bread Pudding
4 beaten eggs
2 c. milk
1/3 c. brown sugar
1/2 t. vanilla
1/2 t. ground cinnamon
3 c. (4 slices) dry bread cubes (I just break the slices up with my hands)
1 medium to large, peeled apple, diced
1/3 c. caramel bits (Kraft) or caramels, cut into quarters

In a large mixing bowl, combine eggs, milk, brown sugar, vanilla and cinnamon.  Beat until sugar is dissolved.  Add bread cubes and let stand 5 minutes.  Meanwhile peel and dice apple and cut up caramels if necessary.  Stir apple and caramel into bread mixture.  Turn mixture into a 8-inch square baking pan or 2 qt. casserole.  (I use a round casserole dish and cut this like a pie to serve.)  Bake at 325 degrees 35 to 40 minutes or until a knife inserted near the center comes out clean.  Mixture will puff up and then deflate when it is close to done.  Let cool.  Can be served warm, at room temperature, or chilled.  This is great with some caramel sauce spooned over it and some whipped cream dolloped on top.  Store any leftovers, tightly covered, in the refrigerator.  Makes 6 servings.

What are some of your favorite Christmas treats?  You can find out how to share them with us by checking out Brenda's page here.  There are 8 weeks to go so there is still plenty of time to share some of your favorites.

Linking to 12 Weeks of Christmas Treats

Apple Pie No Churn Ice Cream-Dessert Challenge

 

When I learned that the two ingredients for this month’s Dessert Challenge, hosted by Sheryl over at Lady Behind the Curtain, were apples and cinnamon, I knew that I wanted to try an idea that had been rolling around in my head for quite some time.  I had been wondering if I could create the taste of apple pie in the Easy No-Machine Ice Cream. Since a mixer is used to make the ice cream, I have decided that No Churn Ice Cream is a better name for this ice cream recipe.

I combined the ice cream recipe ingredients, pie crust pieces and a cooked apple pie filling to make the ice cream.  I served the ice cream on wedges of cinnamon-sugar pie crust and topped it with Butterscotch Sauce.  Cinnamon Cream Sauce would be another good topping for this dessert.

My hubby enjoyed this very much.  Of course, he had to say, “Wouldn’t it have been easier just to make an apple pie and top it with ice cream?”  Sometimes, men just don’t understand cooks creative urges.

I used refrigerated pie crust to make this as I was concerned that my homemade pie crust would not hold up mixed in with the ice cream ingredients.

Use a can of purchased sweetened condensed milk or make it yourself.  The le leche sweetened condensed milk sold in Hispanic grocery stores is usually less expensive than the Eagle Brand Sweetened Condensed Milk

The only bad thing about this ice cream is that it is not as stable as most ice creams, so should be dished up just before serving.  It is, therefore, difficult to get a really nice photo of this dessert even though it was very good.

Apple Pie No Churn Ice Cream
1 pkg. refrigerated pie crusts
1/4 c. sugar
1/2 t. cinnamon
1 pt. whipping cream
1 can (14 oz.) sweetened condensed milk
1 T. vanilla
4 apples, thinly sliced and slices cut into thirds (about 4 c.)
1/2 c. brown sugar
1 t .cinnamon
1/2 t. salt
2 T. white sugar
2 T. corn starch

Remove pie crusts from package and spread out on two foil-lined baking sheets.  Combine sugar and cinnamon.  Sprinkle and spread over the pie crusts.  Cut one pie crust into 8 wedges.  Cut second pie crust in half and cut one of the halves into 4 wedges.  Cut second half into 1-inch strips.  Cut each strip into little wedge shapes.  Bake according to package directions until golden brown.  Remove from oven and let cool.  Place whipping cream in the bowl of an electric mixer.  Beat until soft peaks form, about 2 minutes on high speed.  Fold in sweetened condensed milk and vanilla until well blended.  Gently stir the mini pie crust wedges.  Turn mixture into a 9x13-inch container, preferably with a cover.  If no cover is available, use plastic wrap.  Cover and  place in the freezer for about 2 hours.  Meanwhile combine apples, brown sugar, cinnamon and salt.  Cook over medium-low heat until apples are very tender, 10-15 minutes, stirring often.  Combine the white sugar and the corn starch.  Stir into the apple mixture and mix well.  Bring to a boil and simmer until very thick, about 5 minutes.  Cool to room temperature.  Spoon apple mixture over the ice cream and stir until apple mixture is swirled through the ice cream mixture.  Return to freezer and freeze until very firm, preferably overnight.  To serve place a cinnamon/sugar pie crust wedge on a dessert plate and top with a square of ice cream.  Top with a sauce if desired.  Makes 12 generous servings.

Next month's ingredients are pumpkin and cream cheese.  If you would like to join in the fun of the Dessert Challenge, just check out Sheryl's Dessert Challenge page.

To see what other bloggers have made with apples and cinnamon, check out the links below.
Friday, Sept. 12, 2013.  A note of explanation.  The linkup time for this party is limited.  We I turned on my laptop yesterday, to do the linkup, my wonderful computer decided it was time to update itself, which it did for that whole time I had available to do the linkup.  I had to leave home at 7 a.m. to have extensive dental work done which required the entire day.  Therefore, my recipe is not part of the linkup below.  Be sure to go check out some of the other blogger's recipes.

Linking also to these great parties:
Full Plate Thursday
Freaking Awesome Friday
Saturday Dishes-Apples
Weekend Bloggy Reading 
Get Him Fed
Weekend Potluck
Saturday Spotlight
Strut Your Stuff
I'm Lovin' It
Link Party Palooza
Party Junk
Saturday Sharefest

Easy, Versatile Rhubarb Sauce-Saturday Sweets

I am getting Saturday Sweets going again by sharing an Easy, Versatile Rhubarb Sauce with some suggested variations and uses.

I love spring when fresh rhubarb is available.  I have found that people are usually in two camps when it comes to rhubarb, “Love It or hate It.”   I am solidly in the “Love It” camp.  I got free rhubarb when my parents were alive as they grew a couple plants.  Now I must buy it and can get very excited when I find it at the produce stand for .89 a lb.

This sauce can be made with either fresh or frozen rhubarb or made up and frozen itself for a little spring time all winter.

Combining the rhubarb with other fruit makes for some really nice flavors.  Chopped apples, cherries and strawberries can be used in a 1/3 to 1/2 ratio to the rhubarb.  Raspberries can be measured and added without chopping.  Canned crushed pineapple may be drained and added.  Use the juice as part of the water.  A 20 oz. can of crushed pineapple has about 2 cups of pineapple in it.

The sauce has the consistency of thick applesauce.   A bit more water can be added if a thinner sauce is desired.  I sometimes add a drop or two of red food coloring to make the sauce prettier, and I did that to the sauce in the photos.

Easy and Versatile Rhubarb Sauce
6 cups of sliced fresh or frozen rhubarb (see other rhubarb/fruit combination suggested above)
2 c. sugar (if combining rhubarb with other fruit, start with 1 c. and gradually add more to desired sweetness)
1/3 c. water or combination of water and pineapple juice
1/4 c. cornstarch
1/2  to 1 t. almond extract or vanilla (optional)

In a medium saucepan mix together the rhubarb or rhubarb and fruit, the sugar, water and cornstarch.  Mix well.  Place over medium heat and bring to a boil, stirring often.  Boil 1 or 2 minutes, stirring until liquid clears and mixture thickens.  remove from heat  Allow to cool  and store covered in the refrigerator for up to a week.  Makes 4 cups.  I prefer to use the sauce cold, but it can be heated.  Use sauce to top ice cream, cake or pudding.  Make rhubarb shortcake by spooning sauce into store-bought sponge shortcakes and topping with whipped topping.  Spoon a couple tablespoons sauce on hot oatmeal.

I will soon be posting Rhubarb Streusel Shortbread Bars and a coffee cake that uses this sauce.

Linking to these great parties:
Weekend Potluck
Weekend Bloggy Reading
Share Your Creativity
Strut Your Stuff
Party Junk

Crazy Cooking Challenge-Fruit and Nut Cornbread Dressing/Stuffing

The subject of this month’s Crazy Cooking Challenge hosted by Tina at Mom’s Crazy Cooking is Dressing/Stuffing.  No matter what you call it, it is one of my favorite things about Thanksgiving dinner.  As far as I an concerned, I can never make enough of it.

Yesterday I shared a recipe for DIY Seasoned Cornbread Stuffing Mix and Monday I shared DIY Poultry Seasoning.  These are the basis for my cornbread stuffing.  Because we like the combination, I have added fruits and nuts to my stuffing over the years.  I use dried apricots, dried cranberries and fresh chopped apple.  For nuts I have used walnuts, pecans, almonds, hazelnuts and macadamia nuts.  It just depends on my mood that year which nut I choose.  I always toast them.

This stuffing recipe makes a somewhat firm stuffing that can be cut into squares.  If a less firm stuffing is desired, increase the amount of chicken broth used.

The stuffing may be made ahead and frozen.  Thaw and rewarm in the oven keeping it completely covered.

Fruit and Nut Cornbread Dressing/Stuffing
1/2 stick butter or margarine
1 c. chopped onion
1 c. chopped celery
1/3 c. chopped red pepper (opt.)
5 c. dried cornbread dressing/stuffing mix (1 recipe DIY Seasoned Cornbread Dressing/Stuffing Mix)
2 c. dry breadcrumbs
1 1/2 t. dried sage
1 T. poultry seasoning
1/2 t. dried thyme
1/2 c. dried cranberries
1/2 c. chopped dried apricots
1 to 2 medium baking apples, peeled, cored and chopped
1/2 to 1 c. chopped, toasted nuts
2 c. turkey or chicken broth (or more to get texture desired)
1 egg beaten with 1/2 c. water

Melt butter in large skillet.  Add onion, celery and red pepper and cook until tender, but not brown.  Meanwhile in a large bowl combine cornbread, bread crumbs and seasonings.  Mix together well.  Add cranberries, apricots, apple and nuts.  Stir to mix well.  Add vegetables and mix in.  Add turkey or chicken broth.  The mixture should be quite wet.  Beat egg with water and stir in.  Turn into a foil-lined 9x13-inch baking pan.  Cover tightly and bake at 350 degrees for 40 to 45 minutes.  Uncover the last 10-15 minutes of baking time if you like a crust on your dressing/stuffing.  Serves 12

Next month the challenge is sugar cookies.  If you would like to join in the fun, you can find all the details on Tina's Crazy Cooking Challenge Page.  Check out the links below for other great dressing/stuffing recipes and come join us next month.

Topsy Turvey Apple Cake

I love the fall when I can make all kinds of recipes with fresh, just-picked apples.  The stacks of different varieties of apples beckon me when I am at the grocery store.

This recipe is called a cake, but it is unlike a conventional cake.  It is really sliced, caramelized apple and nuts held together with a little dough.  I adapted this from a free recipe card picked up at a local grocery store many years ago.  Hubby liked this one so much the first time I made it, he had three servings in one evening.

The amount of apples needed will depend on their size.  You need enough  apple slices to cover the bottom of a 9x13-inch baking dish with a single layer.  I usually use about 4 apples.  I slice the apples into the baking dish until I have what I need, then put the slices in a bowl to mix with the sugar and cinnamon.  If I have any peeled apple leftover, I just eat it.

 Topsy Turvey Apple Cake
4-6 medium baking apples, peeled, cored and thinly sliced
1 1/4 c. sugar, divided
1/2 t. cinnamon
1/4 t. nutmeg
1 c. flour
1 t. baking powder
1/2 c. vegetable oil
2 eggs, at room temperature
1/2 c. chopped, toasted pecans or walnuts

Slice enough apples to cover the bottom of a 9x13-inch baking dish in a single layer.  Transfer apples to a bowl and mix with 1/2 c. sugar, cinnamon and nutmeg.  Mix well to cover apples with sugar.  Wipe out the baking dish and grease it.  Return apple slices to baking dish, spreading them into a single layer.  Measure flour and 3/4 c. sugar into a small mixing bowl.  Add baking powder and mix well.  Measure vegetable oil in a glass 1-cup measuring cup.  Add eggs and beat until well mixed.  Pour into flour mixture and blend well.  Add nuts and stir until blended.  The mixture will be somewhat stiff.  Dollop spoonfuls of the dough onto the apples.  Carefully spread the dough out with a metal spatula or a knife until it covers the apples as much as possible.  Bake at 350 degrees about 40 minutes or until golden brown.  Cut into squares.  Place on dessert plates with apple side up.  Makes about 12 to 15 servings.  Although this is good at room temperature, it is better warm.  I warm individual servings about 30 seconds in the microwave.  I love it topped with a scoop of ice cream and a swirl of caramel sauce.  Hubby likes to top it with a slice of cheddar cheese when it is warmed.

Linking to these great parties:
Weekend Potluck
I'm Lovin' It
Seasonal Inspiration
Strut Your Stuff
Weekend Bloggy Reading
Saturday Nite Special
Crazy Sweet Tuesday

Autumn Apple Salad/Dessert

Since, I really overwhelmed the blog with sweets this week, I thought that I would redeem myself a little and post a somewhat healthier dish for Saturday Sweets this week.

This can be either a salad or a dessert. I will admit that we eat this mostly as a salad. If you are a member of the “Fruit is Not Dessert Club”, you will probably consider it a salad, also.

The recipe has probably made its rounds around the web in one for or another, but it is my “go to” fruit salad recipe because it is so versatile. The only two ingredients that you must have are the undrained pineapple and the instant pudding. After that, anything goes. This can be made with fresh, canned and drained or thawed and drained frozen fruit. I use either lemon or vanilla flavor pudding. The lemon pudding will keep the apples white, but kids usually like this better made with vanilla pudding.  I use sugar-free.  Pineapple tidbits are smaller so I like to use them, but  chunks are OK.

I usually use a few maraschino cherries, quartered, for color, but if you prefer dried cranberries can be used instead.  Sliced banana may be added just before serving.

This is quick and easy and can be made ahead.

Autumn Apple Salad

1 (20 oz.) can pineapple tidbits or chunks, undrained
1 small pkg. instant lemon or vanilla pudding mix, can be sugar free.
1 small can mandarin oranges, drained
2 medium apples, peeled and chopped
1 can  (15 oz.) fruit cocktail, drained or 1 can peaches or pears, drained and chopped or 2 fresh peaches or pears, peeled and chopped
8 maraschino cherries, drained and quartered

Pour pineapple chunks into a serving bowl.  Add instant pudding mix and combine well.  Stir in remaining ingredients.  Chill a few hours to combine flavors.  Makes 6 to 8 servings.

 Linking to:  Strut Your Stuff
Seasonal Inspirations
Weekend Potluck
I'm Lovin' It
Saturday Night Special
Weekend Bloggy Reading

Crazy Cooking Challenge-Apple/Pear Streusel Pie

Although I bake a lot, I rarely make pies, especially fruit pies.  When all my children lived at home, a pie would last maybe one day.  Each of us would have a piece and hubby maybe two, and it would be gone; while a cake or some cookies would have a chance to last at least a couple of days.  Making a pie crust and slicing up all that fruit just seemed like too much work.

When I saw that apple pie was the Crazy Cooking Challenge for October, I decided that I would be making a pie.  I also decided that the crust would come from the grocery store.  I like to use the frozen crusts because I get some pie tins that I can reuse.  I also get a nice, pretty edge with a frozen crust that I don’t get if I use the refrigerated ones.  Certainly make you own pie crust if you want, but don’t “beat yourself up” if you use one from the grocery store.  You will need a deep dish pie crust for this one.

I have admitted my love of streusel before and wanted to use it for this pie.  When a streusel topping is used on an apple pie, it is sometimes called a French or Dutch Apple Pie.  I had also seen an idea for making a pie with both apples and pears so that is what I decided to do.

One note of caution.  If you do not want to spend time cleaning your oven, place a foil-lined jelly roll pan or cookie sheet on a rack below this pie.  It is a very full pie and has a tendency to run over the pie pan.

I used Gala apples and Bosc pears and got a very sweet pie.  Using Granny Smith apples or reducing the sugar would probably result in a less sweet pie.

The pie needs to cool thoroughly in order to completely set up.  It can then be warmed for 45 seconds in a microwave and served with a scoop of ice cream if desired, and we desired.

Apple/Pear Streusel Pie
1 10-inch deep dish pie crust
3/4 c. quick oats
1/2 c. flour
1/3 c. packed brown sugar
1/2 t. cinnamon
1/4 c. chopped toasted walnuts
1/3 c. butter or margarine, melted
3/4 c. sugar
14 c. flour
1 T. cornstarch
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
3 c. thinly sliced peeled and cored pears (about 3)
3 1/2 to 4 c. thinly sliced peeled and cored apples (about 3 to 4)

In a medium mixing bowl, mix together oats, flour, brown sugar, cinnamon and walnuts.  Combine well.  Add melted butter or margarine and mix until mixture resembles small peas.  Set aside.  In a large mixing bowl, combine sugar, flour, cornstarch, cinnamon, nutmeg and salt.  Mix well.  Add pears and apples and mix until fruit is well coated with flour mixture.  Turn mixture into pie crust.  The fruit will need to be heaped up in the center.  Carefully sprinkle and pat streusel mixture over the fruit, covering it well.  Set a foil-lined baking pan on a rack under the rack on which you are baking the pie.  Place pie in oven and bake at 375 degrees 45 minutes until fruit is tender and topping is beginning to brown.  Remove from oven and place on a rack to cool completely.  Makes  6 to 8 servings.  Store any leftovers, covered,  in the refrigerator.

For more great apple pie recipes, just check out the links below.  Tina, our hostess for Crazy Cooking Challenge has all the information necessary to join in future challenges here.  The schedule for the next 3 months is:  November-stuffing, December-sugar cookies, January-French Toast so find your best recipe and join in the fun. 

Ingredient Spotlight-Red Hot Baked Apple

I have never cared for the skin on apples so usually peel them when I eat them.  It seems that one can never know when the skin will be nice and tender or tough.

Baked apples are usually baked in their skins.  Many years ago I had a recipe called Crystal Apples in which the apples were peeled before baking.  I lost the recipe so have not made them in forever.  Recently I decided to recreate the recipe as best I could but add cinnamon red hot candies to the cavity of the apple.  This is not so much a recipe as a method, I guess.

A good baking apple is needed:  some choices are Golden Delicious, Braeburn, Jonathan, Jonagold, Cortland, Granny Smith, Winesap, Rome Beauty, Gala and Honeycrisp.  The apple variety available will depend on where you live.  I used Honeycrisp.  These all hold their shape well when baked.

I did bake mine a little too long and had my apple collapse.  Of course, that only affects the look of the apple, not the flavor.

Red Hot Baked Apple
Your choice of baking apples, 1 large apple per person
Melted butter, about 1 T. for each apple
Sugar, about 2 T. for each apple
Cinnamon Red Hot Candies, 1 T. for each apple or enough to fill apple cavity
!/4 to 1/2 c. water

Peel and core the apples.  With a pastry brush coat each apple with melted butter.  Place sugar in a shallow pie pan or dish.  Roll the apples in the sugar.  Place apples in a baking pan.  Spoon enough cinnamon red hot candies into the cavity of the apples to fill them.  Pour enough water into the baking dish to just cover the bottom.  Bake apples at 350 degrees for 1 to 1 1/2 hours or until tender.  Carefully remove each apple to a dessert plate.  Spoon sauce from apple cavity over the apple.  Serve warm with whipped cream or ice cream if desired.

Linking to:  Ingredient Spotlight
Cast Party Wednesday
Wow Me Wednesday
What I Whipped Wednesday
Whatever Goes Wednesday
Show and Share Wednesday
Look What I Made

Improv Cooking Challenge-Applezini Dream Bars

The ingredients that our hostess Kristen from Frugal Antics of a Harried Homemaker gave for the Improv Challenge for September were Zucchini and Brown Sugar.

Zucchini has been used in many baking recipes such as zucchini bread, cake and cookies.  I wanted to bake something a little different so combined a couple of recipes to make Applezini Dream Bars.  This bar cookie has a flour/brown sugar crust with an apple/zucchini topping.

If the zucchini is peeled, it will pretty much disappear in the apples.  I don’t peel it, but you may want to if feeding picky eaters.   If the zucchini is large, remove the seeded areas.  For the apple use a good baking apple.   I used Honey Crisp apples.

I used Apple Pie Spice for seasoning, and I make my own.  Cinnamon can be used instead.

I took these to my aunt’s 90th birthday potluck where they were very well received.  Even though I did not peel the zucchini, no one knew what it was until I told them.

Applezini Dream Bars
1 1/2 c. flour
1/2 c. brown sugar, firmly packed
1/2 c. butter or regular margarine
2 c. apple, peeled, cored, and diced into 1/4 inch dice (about 2 large)
2 c. zucchini diced into 1/4-inch dice (about 3 medium)
1/4 c. lemon juice
1 t. apple pie spice or cinnamon
1 1/2 c. sugar
3/4 c. flour
1/2 t. salt
4 eggs, at room temperature

In a medium bowl combine flour and brown sugar.  Stir to mix well.  Cut in butter or margarine until mixture resembles coarse cornmeal.  Pat mixture into the bottom of a foil-lined 9x13-inch baking pan.  Bake at 300 degrees 10 minutes.  Set aside to cool slightly.  Meanwhile in a large bowl combine apples, zucchini, lemon juice, apple pie spice, sugar, flour and salt.  Stir to mix well.  In a small bowl, beat eggs until thick and lemon colored.  Pour eggs over the apple/zucchini mixture and blend well.  Spread over the baked crust.  Bake at 350 degrees about 50 to 60 minutes or until well set.  Let cool.  Cut into bars.  Makes about 36 bars.  Store, covered, in refrigerator because of the high concentration of egg.  These may also be cut into larger squares and topped with whipped cream or whipped topping to serve as a dessert.  Would make 12 to 15 servings.

Oatmeal and raisins are the Improv ingredients for October.  Gather up any recipes that include these and come join in the fun.  You can find all the details on Kristen's Improv Page.

Apple Pecan Spice Cake

Sorry to have been MIA the last week or so.  Life or something like it, a minor accident, ISP issues and very windy weather have kept my time on the internet to a minimum.

I want to say welcome to any new followers.  Thank you for following my blog.  Thanks also to all who take the time out of their busy schedules to read this blog.  I hope that you find useful information here.

Everyone knows my sweet tooth so I am posting a cake recipe today.

A few weeks ago when I made the Red Velvet Cherry Bars, I took some to work to share with my coworkers.  A question came up as to whether or not one could take a spice cake mix and apple pie filling to make another version of the recipe.  Well, always Curious George, I had to find out.  I am glad to say that I was very pleased with the results.  I added pecans to the cake mixture, poked holes in the cake when it was baked, and poured a caramel glaze over the top.

Since the apple slices are bigger than cherries are, I dumped the apple pie filling on top of the cake mix; and, using my kitchen shears held vertically,  just sort of snipped at the apple slices until they were as small as I wanted.   I then beat and added the eggs and mixed everything until well blended.

Since, I, personally, am not a real fan of spice cake mixes I think that in the future I will use butter pecan or yellow cake mix to make this.  I took some of the cake to the spice-cake-loving person at work, and she pronounced it very good.

I will keep a cake mix and a can of apple pie on-hand so that I can whip this up at a moment's notice.

Apple-Pecan Spice Cake
1 pkg. Spice, Butter Pecan, or Yellow Cake Mix
1 (21 oz.) can apple pie filling
2 eggs, beaten
1 t. vanilla
1/2 c. chopped toasted pecans

Glaze
6 T. butter
6 T. white sugar
6 T. brown sugar
6 T. heavy cream or evaporated milk
1 t. vanilla

Place cake mix in a medium mixing bowl.  Pour the apple pie filling on top of the cake mix.  Holding them vertically, use kitchen shears to chop the apple slices into smaller pieces.  Add beaten eggs and vanilla and mix until very well blended.  Add pecans and mix well.  Turn into a greased 9x13-inch baking pan.  Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.  Cool for 15 minutes.  With a barbecue skewer or other pointed instrument poke holes at 1-inch intervals or so all over the cake.  Combine glaze ingredients except vanilla in a small saucepan.  Cook and stir over medium  heat until mixture comes to a boil.  Boil 1 1/2 minutes, stirring constantly. Remove from heat and stir in vanilla.  Pour hot glaze over the top of the cake spreading evenly.  Let cake cool.  Makes one 9x13-inch cake.

Improv Cooking Challenge-Caramel Apple Crunch Bars

I am so excited to be part of  Improv Cooking Challenge.  The first challenge requested that we make something combining apples and caramel.  Since I am the Cookie Monster's grandmother and love cookies, particularly bar cookies, that is where my mind went.  I couldn't find a recipe for what I had in mind so adapted a couple of recipes to make Caramel Apple Crunch Bars.

Most recipes I found called for a layer of melted caramels or caramel ice cream topping.  What I wanted was little pockets of caramel scattered through out a cookie bar.  I ended up cutting each caramel into six pieces and scattering the pieces over a cookie base.  I then covered the caramels with chopped apples and nuts and scattered a crunchy topping over them.  This is a little more work, so if you don't want to do that,  melt the caramels with 2 T. of milk in the microwave for a minute or so.  Layer the melted caramels over the apple/nut layer instead of underneath.  You may need to use a whole package of caramels if you do this.  If so, increase the milk to 1/4 c.

These can be cut for bar cookies or cut larger and served as a dessert topped with whipped topping or (better yet) ice cream and caramel sauce.  I made these with toasted walnuts, but I think that they would be wonderful with toasted pecans; and that is what I would used if making these for company.  Of course, the nuts could be left out completely it the need dictates it.

Caramel Apple Nut Bars
25 caramel (about half of a 14 oz. pkg.)
2 c. all-purpose flour
2 c. quick-cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 t. baking soda
1 1/4 c. butter or margarine, melted
4 medium apples, peeled and coarsely chopped
1/2 c. toasted walnuts or pecans

Unwrap caramels and cut each one in half.   Then cut each half into three pieces.  Use wet kitchen shears to do this.  You may have to clean the blades and rewet the shears a couple of times.  Put caramel pieces in a shallow container.  Set aside.  Place flour, oats, brown sugar, and baking soda in a mixer bowl.  Add melted butter or margarine and mix at low speed until crumbly.  Dump 1 cup of mixture into each half of a greased 10x15-1-inch baking pan.  Pat each cup of mixture out to evenly cover half of baking pan.  Reserve remaining mixture for topping.  Bake at 350 degrees for 8 minutes.   While base is baking, peel and chop apples.  Set aside.  When base is done remove from oven.  Scatter caramel pieces over the hot  base.  Return to oven for 5 minutes or until caramels begin to soften.  Remove from oven.  Scatter chopped apples evenly over the top of base/caramel layer.  Scatter nuts over apples.  Sprinkle remaining sugar/flour/oat mixture over the top of the apples and nuts.  Press down slightly with hand.  Return pan to oven and bake 20 to 25 minutes longer or until golden brown.  Remove from oven.  Cool in pan on rack for 30 minutes.  Cut into 1 x 1 1/2-inch bars.  Let cool another 30 minutes.  Makes about 48 bars.

Cooking with the Journal-Spicy Apple Bars

With apple picking season in full swing here, it was time to make something with apples.  This recipe can be eaten either as bar cookies or cut larger and served as a dessert with caramel sauce poured over it.

This has a small amount of cocoa in it.  If one is not a fan of chocolate, it can be omitted.  Chuck full of apple and nuts, held together by a little batter and brightened with spices this is a little different dessert.

The recipe comes from Farm Journal “Homemade Cookies” 1971.

Spicy Apple Bars
Homemade Cookies
Farm Journal Books, 1971

1/2 c. shortening
1 c. sugar
2 eggs
1 c. sifted flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 T. cocoa
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1 1/2 c. diced peeled apples (about 1 large)
1 c. quick-cooking rolled oats
1/2 c. coarsely chopped toasted walnuts
Powdered Sugar

Cream together shortening and sugar until light and fluffy; beat in eggs, one at a time.  Sift together flour, baking powder, baking soda, salt, cocoa and spices.  Add to creamed mixture.  Stir in oats, apples and walnuts.  Batter will be stiff.  Spread in greased 9x13x2-inch pan.  Bake in 375 degree oven about 25 minutes.  Cool slightly in pan on rack;  cut in 2 x 1 1/2-inch bars.  Sprinkle with powdered sugar.  Or cut in larger squares and serve as dessert.  Makes about 3 doz. bars.

Linking to:  Ingredient Spotlight

Ingredient Spotlight-Festive Cranberry Salad

When Tiffany interviewed me over at Eat at Home, one of the questions was about my favorite meal.  This is the cranberry salad that I listed.  This salad has pretty much replaced the regular cranberry side at our Thanksgiving dinners.  I do make it throughout the year, tho.  The recipe was in a magazine ad for Jell-O back when Bill Cosby was Jell-O's spokesperson.  I have never done the molded version but am including the instructions for it.

Festive Cranberry-Pineapple Salad
1 can (20 oz.) DOLE Crushed Pineapple, undrained
2 pkgs. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Brand Raspberry, Cherry or Cranberry Flavor Gelatin (regular or sugar-free)
1 can (16 oz.) whole berry cranberry sauce
1 medium  apple, chopped
2/3 cup chopped PLANTERS Walnuts

DRAIN pineapple, reserving liquid in 1-qt. liquid measuring cup.  Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to a boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)  Add pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.  Refrigerate 4 hours or until firm.  Store any leftover salad in refrigerator.  Makes 14 servings (1/2 c. each)

If you don't want the salad to take as long to set up as the instructions above take, you can freeze the cranberry sauce overnight.  I take it out of the can and put it in a heavy-duty plastic bag, seal it well, flatten the bag, and freeze.  Add the cranberry sauce to the warm pineapple/water mixture, breaking it up well.  This helps the Jell-O to set up faster.

You can also just go ahead and stir pineapple, apple, and walnuts into the pineapple juice/cranberry mixture right away.  This will cause the apple and the nuts to float at the top of the Jell-O.  If I am in a real hurry, I don't have a problem with that.

Variation - Molded Cranberry-Pineapple Salad
To serve as a molded salad, substitute a 6-cup mold for the serving bowl. Also, use 1 can (8-1/4 oz.) DOLE Crushed Pineapple, 1/3 cup chopped PLANTERS Walnuts and add enough cold water to the reserved pineapple liquid to measure 2 cups. Makes 10 servings, 1/2 cup each

Tomorrow-Skipping through Blogland to "For the Love of Grub"

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