Thanksgiving/Fall Archives - Page 30 of 46 - Garden Seeds and Honey Bees

Chocolate Swril Caramel Apples

Chocolate Swirl Caramel Apples

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*10 Granny Smith Apples or Apple of your choice

*2 pounds Caramel, melted, we like Peter’s Caramel it comes in a 5 pound loaf

*2 cups (more as needed) White Melting Wafers, Ghirardelli

*1 cup (more as needed) Dark Melting Wafers, Ghirardelli

*10 Wilton Treat Sticks or Bamboo Lollipop Sticks

*Apple Cider Vinegar and Paper Towels to clean apples

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Rinse the apples and remove the wax from apples if the apples have a wax coating. Use a paper towel, dipped in apple cider vinegar and rub it on each individual apple to remove wax and rinse apples with water after cleaning and dry them completely before dipping apples in caramel.

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Melt the caramel in a double boiler or in a 4 cup glass measuring cup place caramel and melt in the microwave in 30 second increments, being careful not to scorch the caramel.

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If using caramel squares:

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Melt 1 bag (13.5 ounces)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.)

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Dipping Apples:

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Push apple sticks into bottoms of apples ( Add a small amount of the white melted wafers to keep apples from spoiling and to help hold the stick in place.) and dip into melted caramel 3/4 of the way up the apple or more if desired. Place dipped apples on a Silpat covered 1/2 baking sheet and let until the caramel set.

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Now melt white wafers in another small glass bowl in the microwave in 30 second increments, watching and stirring occasionally until white wafers are melted. Then In a separate glass bowl, repeat for the dark melting wafers.

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Take the bowl with the melted white wafers and drizzle with a couple of tablespoons of the melted chocolate on top of the white chocolate making a zigzag pattern and dip apple one at a time and twist Apple slightly and pull apple straight up out of the dipping melted wafers and place on a Silpat covered baking sheet and refrigerate dipped apples until ready to serve.

Also See Caramel Apples
Chocolate Swril Caramel Apples

Chocolate Swril Caramel Apples

Enjoy!

Lindy

Peach Crisp

Peach Crisp

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Peaches

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*3-4 cups fresh sliced Peaches, skins removed
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Peach Crisp Filling

*1 cup Sugar

*4 tablespoon Cornstarch, more if peaches are very juicy

*1 cup Water

*2 teaspoons Vanilla Extract

*1/4 teaspoon Almond Extract

*2 1/2 teaspoons Cinnamon

*pinch Sea Salt

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In a sauce pan on medium heat add the sugar, cornstarch and water. Cook and stir until mixture thickens and becomes translucent. Then add cinnamon, vanilla extract and almond extract. Remove from heat and add to the sliced peaches.

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Crumble Crust and Crumble Topping

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*2 cups Brown Sugar, lightly packed

*2 cups All-purpose Flour

*1 cup Quick Oats

*1 cup Old Fashion Oatmeal

*1 cup Butter, melted

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Melt butter in a large measuring cup in the microwave for 30-40 seconds or until melted.

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Whisk together flour, brown sugar and then mix in the oats/oatmeal and melted butter until combined crumble.
In a round baking dish sprayed with cooking spray, sprinkle on 1/2 the crumble crust mixture evenly spread into the bottom of the baking dish, add filling (make sure to only fill the dish 3/4 full) and then top with the remaining crumble topping.

* Note: You could use a ready-made pie crust for the bottom of the peach crisp. Roll out pre-made crust and place in round baking dish and bake pie crust 6-7 minutes in a 350*F. Note: Poke holes in the pie crust dough with fork before baking. Remove from oven and add peach filling and top with crumble topping and bake the same as the crumbled crust.

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Bake in a 350*F. oven for 25-35 minutes or until the top of the crumble Browns slightly.

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For Variation: Use two ready-made pie crust cut out 14-16 circles with a round cookie cutter and press into cooking sprayed muffin tins. Poke using a fork holes in the bottom of each muffin crust cup. Bake them in a 350*F. oven 6-7 for minutes, now remove from oven and scoop in peach filling about 1/4 cup and sprinkle on the crumble topping. Bake another 20 minutes or until tops of the crumbles brown slightly.
Peach Crisp