Desserts Archives - Page 49 of 60 - Garden Seeds and Honey Bees

White Chocolate covered Caramel Apples

*15 Apples, Granny Smith or Red Delicious
*1 1/2 bags (12 ounce bags) fresh Guittard White Chocolate Chips
*2 1/2 packages fresh Kraft Caramels (13.5 ounce bags), unwrapped
*1 tablespoon Water, per package of caramels to be used when melting
*3/4 cup fresh Brown Sugar
*3/4 cup Granulated Sugar
*1/2 to 1 tablespoon Cinnamon
*15 Wood Apple Sticks, or sticks of your choice

Wash and dry apples. Tip: if you are using purchased apples with a wax on them use 1 tablespoon Lime Juice and 1 tablespoon Baking Soda in a large glass bowl of water. Place apples into bowl and let sit a minute or so and wash/scrub apples, this will help the caramel to stick better to the apples.

Melt 1 bag of caramels, plus 1 tablespoon water at a time in the microwave (in a small round glass bowl that apples will be able to be dip in easily) removing stirring occasionally with wooden spoon until melted. (Dip as many apples as you can with one bag of caramels before melting another bag of caramels for dipping.)

Push apple sticks into bottoms of apples and dip into melted caramel 1/2 to 3/4 of the way up the apple or more if desired.

Let caramel set, meanwhile melt white chocolate chips in another small glass bowl in the microwave, watching and stirring occasionally until chips are melted.

Dip the set covered caramel apple into melted white chocolate, dipping as high-up on the apple as desired.

Apple “Pie” Sugar-Coating Mixture:

Combine and mix well the granulated sugar, brown sugar and cinnamon in a bowl or container. Place or set the caramel/wet white chocolate covered apples one at a time into mixture and scoop/sprinkle apples with apple “pie” sugar-coating.

Drizzle on white melted chocolate, as desired.

Place covered apples on (Pam (cooking spray) sprayed if desired) parchment paper or use Silpat on 1/2 baking sheet for easy removal and allow to dry and Enjoy!!!

Recipe adapted from Your Hone Based Mom

Also see Joy in my Kitchen

Enjoy!

Jessica, Lindy and Jacque

Country Berry Cheesecake

Graham Cracker Crust:

* 2 cups Graham Crackers, finely crushed
*1 tablespoon Sugar
*1/2 teaspoon Cinnamon
*1/2 cup unsalted Butter, melted

Preheat oven to 325* F.

Combine the above ingredients in a mixing bowl and mix with a fork until moistened.

Use a Pam sprayed spring form pan and press the graham cracker mixture into the bottom and sides of the pan and refrigerate while you make the filling.

Cheesecake Filling:

*2 8 ounce packages Cream Cheese
*3 Eggs
*1 cup Sugar
*1 pint Sour Cream, low fat
*1 teaspoon Vanilla
*1 tablespoon Lemon Extract Flavoring
*1 tablespoon Lemon Zest

Cream or beat the cream cheese until smooth.

Add one egg at a time beating in the sugar, sour cream, vanilla, lemon extract and lemon zest for about 1 minute until combined. Pour filling into the above graham cracker pie crust and smooth the top.

Bake the cheesecake on a 1/2 baking sheet at 325*F. for 25-30 minutes. Be careful not to over bake. Cheesecake will continue to bake 1-2 minutes after removing from the oven.

When Cheesecake has cooled, cover and refrigerate for 4 hours. Serve. Cut into slices as desired.

Raspberry Sauce or buy a pre-made Raspberry Sauce

*1 tablespoon Sugar
*1 1/2 teaspoon cornstarch
*1/3 cup cold water
*1 1/2 cups Raspberries, fresh or frozen, smashed and strained from seeds

Combine the above ingredients in a sauce pan, cook on medium heat until thickened and strain through a fine mesh strainer or Cheese cloth and etc… to remove seeds. Place strained, cooled sauce on cheesecake.

Top with fresh raspberries and blackberries as desired. Enjoy!

See for Cheesecake recipe links