Apple Recipes For Fall
Let autumn's favorite fruit take center stage on your dessert table. Apple crisp, caramel apples and caramel apple cheesecake to name a few. As the saying goes, an apple a day keeps the doctor away (but no one said it had to be a plain apple). So enjoy some of these fall recipes!
5 apples, sliced (peeling is optional)
1/4 teaspoon cinnamon
1/4 lb. butter
2 tablespoons sugar
1 cup flour
1/2 cup packed brown sugar
Fill a 7 x 11 inch pan with the sliced apples. Sweeten with 2 tablespoons sugar and 1/4 teaspoon cinnamon. If the apples are bland, a few drops of lemon juice can sharpen the flavor. Cut 1/4 pound butter or margarine into 1 cup flour and 1/2 cup of packed brown sugar. Cover apples with the crumb topping; press in lightly if necessary.
Bake at 425° F for 15 minutes, or until golden brown. Serve with ice cream, whipped cream or a dusting of confectioners’ sugar.
1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 small, tart, locally grown apples
Nuts, chocolate chips, sprinkles, or bit sized candies to coat.
Insert a wooden stick into each apple. In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk. Bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248 degrees (about 30-40 minutes). For a softer caramel, cook to a few degrees cooler. Remove from heat and stir in vanilla. Dip each apple into hot caramel mixture, and turn to coat. Holding by the stick, sprinkle with nuts, or whatever else you desire, while the caramel is still warm. Set on generously buttered wax paper to cool. Note: If making a double recipe, use two separate pots.
Caramel Apple Cheesecake:
1 (21 ounce) can apple pie filling, divided
1 10 inch graham cracker crust
2 (8 ounce) packages cream cheese, softened
1⁄2 cup sugar
1⁄4 teaspoon vanilla extract
1⁄4 cup caramel topping
12 pecan halves, plus
2 tablespoons chopped pecans
Preheat oven to 350. Reserve 3/4 cup apple pie filling. Spoon remaining filling into pie until smooth. Add eggs and mix filling and caramel topping in a small saucepan. Heat, about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve.