Caramel Apple Bars

 

1 cup brown sugar

1/2 cup softened butter

1/4 cup shortening

1 3/4 cup flour plus 3 Tablespoons flour

1 1/2 cup oats

1 teaspoon salt

1/2 teaspoon baking soda

4 1/2 cups coarsely chopped peeled Granny Smith apples

1 bag (14 oz) caramels

 

Mix brown sugar, butter, and shortening in large bowl.  Stir in 1 3/4 cup flour, oats, salt and baking soda.

Reserve 2 cups of oat mixture.  Press remaining mix into 9x13 pan.

Toss apples and 3 T. flour.  Spread over mix in pan.

Melt caramels over low heat, stirring occasionally.  Pour evenly over apples.

Sprinkle with reserved oat mixture; press lightly.

Bake at 400 degrees for 25-30 minutes or until golden brown and apples are tender.

Serve with ice cream.

Store remaining dessert in fridge. 

 

Caramel Apple Cake from Katy (the orange lady in CA)

 

1 1/2 cups Bisquick

2/3 cup sugar

1/2 cup milk

2 medium applies (peeled and sliced, 2 cups)

1 Tablespoon lemon juice

3/4 cup brown sugar

1/2 teaspoon cinnamon

1 cup boiling water

 

Mix Bisquick and sugar; stir in milk.

Pour batter in ungreased 9x9 pan. Top with apples, sprinkle with lemon juice.

Mix brown sugar with cinnamon and pour over apples. Pour boiling water over apples.

Bake at 350 for 50-60 minutes.

Serve warm with ice cream.

 

Moist Caramel Apple Cake from Carolyn in Reedley

 

1 package (2 layer size) yellow cake mix

1 package (4 serving size) vanilla pudding mix

1 cup water

4 eggs

1/3 cup oil

3 Granny Smith apples, peeled and coarsely chopped

20 Kraft caramels, unwrapped

1/4 cup milk

 

Preheat oven to 350 degrees.  Grease and flour a 12 cup fluted bundt pan or a 10 inch tube pan.

Beat cake mix, pudding mix, water, eggs, and oil in large bowl on low speed until blended.  Beat on high 2 minutes.

Gently stir in apples.  Pour into pan.

Bake for 50 minutes to an hour or until toothpick inserted in center comes out clean.  Cool 20 minutes, remove from pan.  Cool completely.

Microwave caramels and milk on High for 1 1/2 minutes, stirring every 30 seconds until blended.  Cool 10 minutes until slightly thickened.  Drizzle over cake.

 

Apple Cake

 

Mix together:

3 eggs

2 cups sugar

1/2 cups oil

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon vanilla

2 teaspoons baking powder

2 cups flour

4 cups diced apples

1 cup chopped nuts

 

Mix and put in greased 9x13 pan. Bake 45 min at 350.

Remove from oven. Poke holes with fork in hot cake. Cook the topping and pour on it.

Topping:

1/2 cup sugar

1/4 teaspoon baking soda

1/4 cup buttermilk (or milk with vinegar)

1/4 cup butter

1/2 Tablespoon caro syrup

1/2 Tablespoon vanilla

Cook on stove (or in microwave) boil for 5 min, then stir and pour over cake.

 

Apple Pie Filling from Brenda in Eagle River

 

Makes 7-8 quarts (7-8 pies)

 

12 lbs cooking apples, peeled and cored

5 ½ cups sugar

1 ½ cups clear jell   (clear jell is a purer form of corn starch, restaurant supply houses carry it)

1 tbs cinnamon

½ ts nutmeg

1/8 ts ground cloves

5 cups apple juice

2 ½ cups cold water

¾ cups lemon juice

 

Cut apples into ½” slices, places in ascorbic acid (fresh fruit works), drain well, measure.  33 cups

In dutch oven, heat 1 gallon water to boiling.  Add 6 cups apples, return to boil. Boil 1 minute.  Using slotted spoon, transfer to large bowl, cover, repeat with remaining apples.  24 cups

In 3-4 quart dutch oven, combine sugar, clear jell, spices.  Stir in apple juice & cold water.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Add lemon juice, boil 1minute.  Pour over apples, stirring to coat.  Spoon hot mixture into quart jars leaving 1” head space.  Remove bubbles, water bath process 25 minutes.

The clear jell will not dissolve completely now.  It leaves little white lumps in the sauce.  It will dissolve before you open the jars so don’t worry.

We used gala apples.  5 apples is approximately 2 pounds, so it would take 30 galas for this recipe.  But check the poundage of your apples!  I used 30 granny smiths and boy did I make a huge batch!

I generally put the spices called for and then add 1 to 2 tbs penzy’s apple pie spice. 

 

 

Crockpot Applesauce from Carolyn in Reedley, CA

 

Fill crock pot with diced apples.

Add:

12 oz. can of 7 up

1-2 teaspoons of cinnamon

1/4-1/2 cup of brown sugar

 

Simmer on low all day. 

 

Muffins (plain and Apple Nut Muffins)  from Carolyn in Reedley

 

Base muffin recipe:

1 egg

3/4 cup milk

1/2 cup oil

1/3 cup sugar

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

 

Mix egg, milk and oil well.

Combine flour, baking powder, sugar, and salt in another bowl.  Stir well.

Combine dry ingredients with liquid; stirring only until flour is moistened.  Batter will be lumpy.

Carefully spoon into muffin cups (3/4 full).  Top with topping if desired (1/4 cup brown sugar, 1/4 cup chopped nuts, 1/2 teaspoon cinnamon). 

Bake at 400 degrees for 20 minutes or until golden brown.

 

To make Apple-nut muffins -- add 1 medium apple to egg, milk and oil mixture; use 1/3 cup brown sugar instead of 1/3 cup sugar; and then add 1/2 t cinnamon to the dry ingredient mixture.

 

Apple Quick Coffee Cake  from Carolyn in Reedley

 

6 Tablespoons sugar

2 teaspoons cinnamon

2 cups flour

1 cup sugar

1 Tablespoon baking powder

1 teaspoon salt                         

1/2 cup melted butter

1 cup milk

2 eggs

2 grated apples

 

Combine 6 T sugar and 2 t cinnamon and set aside.

Mix all the dry ingredients together.

Beat melted butter, milk and egg.  Pour over dry ingredients -- stir only until moistened.

Fold in apples.

Pour into greased 9x13 round or square cake pan.  Sprinkle cinnamon-sugar mixture over top.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. 

Serve warm --- yummy!

 

Apple Cake

 

Cut together (for pie dough)

1 cup soft margarine

2 1/2 cups flour

1 1/2 cups sugar

1 teaspoon baking powder

 

Add 2 eggs.

Dough should now be crumbly. 

 

Sprinkle 1/2 of crumbs in 9x13 pan. 

Add 3.5-4 cups grated apple, sweetened to taste, plus 1/2 teaspoon cinnamon.

 

Cover with rest of crumbs.

Bake at 375 degrees for 45 minutes.

 

Drizzle thin powdered sugar glaze while cake is warm.