Nothing says fall like APPLES. I love apples and so do my kiddos. Here are some new apple recipes I’m going to try out this fall ~ maybe you will too, Enjoy!
Branch out and get creative with some favorite caramel apple toppings. Use twigs thoroughly cleaned and stripped or you can use decorated craft sticks or large pretzel sticks.
Food-safe branches, such as magnolia twigs, or craft sticks
1 (14-oz.) package caramels
1 tablespoon vanilla extract
1 tablespoon water
Crushed peanut brittle, heath candy bars or toasted pecans
Remove the stems from apples, and insert food-safe branches or craft sticks. Microwave caramels, vanilla extract, and water until melted, stirring every 30 seconds. Quickly dip or drizzle apples with caramel mixture; roll or sprinkle with crushed peanut brittle. heath bars or toasted pecans, if desired. Stand apples on lightly greased wax paper, and chill 15 minutes before serving.
Caramel Apple Dip
1 (8-oz.) package cream cheese, softened
1/3 cup firmly packed dark brown sugar
1 teaspoon vanilla bean paste or vanilla extract
1 tablespoon granulated sugar
Fresh apple slices
Stir together first 3 ingredients just until blended. Spoon mixture into a 10-oz. ramekin; level and smooth surface with a spatula. Cover and chill 2 to 8 hours. Preheat broiler with oven rack 5 inches from heat. Sprinkle granulated sugar over mixture in ramekin. Fill an 8-inch cake pan with ice; place ramekin in pan. Broil 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. Serve with apple slices.
Quick Apple Dumpling Bundles
1/2 cup chopped pecans
1/2 (15-oz.) package refrigerated piecrusts
1 (12-oz.) package frozen spiced apples, thawed
1 egg white, lightly beaten
1 (12-oz.) jar caramel topping, warmed
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until toasted and fragrant. Remove from oven; increase oven temperature to 425°. Unroll piecrust on a lightly floured surface. Cut piecrust into fourths. Divide apples among each fourth, placing in center. Pull corners together over apples, pinching edges to seal. Place on a lightly greased aluminum foil-lined baking sheet; brush with egg white, and sprinkle with sugar. Bake at 425° for 20 to 22 minutes or until golden. Serve apple bundles with caramel topping. Sprinkle with pecans.
SIDE NOTE: I wouldn’t use the pecans because I hate nuts =)
Heavenly Apple Bake
1 (20-ounce) package refrigerated sugar cookie dough
3 apples, peeled and cored, sliced 1/4-inch thick (2 cups)
2 tablespoons lemon juice
1/4 cup plus 2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup all-purpose flour
2 tablespoons (1/4 stick) butter
Preheat oven to 350 degrees F. Press cookie dough into a 9- x 13-inch baking pan, completely covering bottom of pan. In a medium bowl, mix apples with lemon juice, 2 tablespoons sugar, and the cinnamon, and distribute evenly over cookie dough. In a small bowl, combine remaining 1/4 cup sugar, the flour and butter, and mix with a fork until crumbly. Sprinkle over apple mixture and bake 30 minutes, or until top is golden.