Can you really go wrong with caramel? Kimberly White invited us over to try. Bacon-wrapped caramel-colored dates, caramelized onions, multiple variations of apple and caramel...noooooo, to go wrong, c'est impossible.
Read on if your appetite is whetted... ...and don't miss our next gathering, March 9, at Lane Anderson's.
Pecan-Stuffed Dates (Lane Anderson)
Modified from Paula Deen
- 1 (8-ounce) box pitted dates
- 30 pecan halves
- 10 to 12 slices bacon
- Blue cheese or cream cheese
Preheat oven to 400 degrees F.
Stuff each date with a dab of cheese and a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece around each stuffed date and secure with a toothpick. Bake until bacon is crisp, 10 to 15 minutes. Drain and serve with drizzled honey, if desired.
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Apples + Dulce de leche (Tory Perry)
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Caramelized Onions (Kimberly White)
Cut one large onion into thin slices. Fry over medium heat in equal parts olive oil and butter until soft and carmelized. Add Montreal Steak Seasoning and brown sugar and fry one more minute.
Serve over toast (as I did) or use as a garnish for hamburgers, steak, baked potatoes, or as the base for a fabulous onion gravy.
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Apple+Pecan-Stuffed Shortbread Balls Bathed in Caramel (Tara Kerr)
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| Apple Pudding Cake (Liz Green) 2 cup sugar 1/2 cup margarine 2 eggs 1/2 tsp salt 4 cups of shredded or cubed apples 2 tsp baking soda 2 tsp cinnamon 1 tsp nutmeg 1/2 cup nuts (optional) 10-15 cut up caramels Cream sugar and margarine. Add eggs and rest of dry ingredients and mix well. Stir in apples and caramels. Bake at 350 for 35-45 minutes. *******************************************  Apple Crisp (Natalie Willes) Prep Time: 30 minutes Cook Time: 30 minutes Container: 9 x 11 baking dish Servings: 10 | ||||||||||||||||||||||||
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- Preheat the oven to 375°F. Butter the bottom and sides of the baking dish.
- Place the sliced apples in the bottom of the baking dish and spread out evenly.
- Combine all the remaining ingredients together in another bowl and mix until well blended. The mixture should have a crumbly texture.
- Sprinkle the crumbly mixture evenly over the apples. Place in the oven and bake for 30 minutes or until apples are tender when poked and the topping is golden brown and crispy.
- Remove from the oven and serve while warm. Serve with a scoop of ice cream for an extra delicious treat.
Mix 2 tbsp flour, 1 cup heavy cream and 1 cup brown sugar. Bring to boil, and boil for three minutes.
Take off heat and stir in one cube butter and 1 tablespoon vanilla.
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Apple Cake with Caramel Topping (Sariah Toronto)
- Nonstick vegetable oil spray
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 pound Golden Delicious apples, peeled, cored, cut into 1/3-inch cubes
- 2 cups (packed) golden brown sugar
- 1 1/2 cups vegetable oil
- 1 cup sugar
- 3 large eggs
- 4 teaspoons vanilla extract
- 3/4 cup pecans, coarsely chopped (about 3 1/2 ounces)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup whole milk
Preheat oven to 350°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour, cinnamon, baking soda, and salt into medium bowl. Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat. Set pan aside. Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples. Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apple mixture and pecans into batter; transfer to prepared Bundt pan.
Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack. Let stand while making caramel.
Melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Whisk in remaining 1 teaspoon vanilla. Spoon 1/4 cup hot caramel topping over warm cake in pan. Let stand until topping is absorbed into cake, about 15 minutes. Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Let stand at room temperature.)
For some reason the directions for the Apple Cake are invisible above, so let's try here:
ReplyDeletePreheat oven to 350°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour, cinnamon, baking soda, and salt into medium bowl. Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat. Set pan aside. Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples. Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apple mixture and pecans into batter; transfer to prepared Bundt pan.
Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack. Let stand while making caramel.
Melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Whisk in remaining 1 teaspoon vanilla. Spoon 1/4 cup hot caramel topping over warm cake in pan. Let stand until topping is absorbed into cake, about 15 minutes. Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Let stand at room temperature.)