SPOOKY Caramel Apples

If you want a "Spooktacular" dessert that everyone will love then this is it! This recipe is also"food storage friendly" and one we have enjoyed over the past few years.

Before you begin gather together your crew and set them to work washing the apples.


Apples purchased from a store have wax applies to them and may keep the caramel from sticking. I just added some baking soda in the water for the girls to scrub clean. Make sure that your apples are completely dry before dipping. Remove the stem and insert a popsicle stick in the center of the apple. Place on a pan that has been lined with wax paper and sprayed with cooking spray to prevent sticking.




After preparing the apples just put them in the fridge until you are ready for them. Cold apples help keep the caramel from sliding off.




It has been years since I purchased sweetened condensed milk because you can make it for pennies.

• 1 Cup powdered milk
• 1 Cup granulated sugar
• 1/2 Cup boiling water
• 1 Tablespoon butter

Put your powdered milk and sugar in blender. Pulse a few times.

Add the boiling water and butter and puree until it is blended completely about 1-2 minutes.

I was amazed the first time I made it how much the

texture was the same as canned.

In a large saucepan add:

• 1 cup butter
• 2 Cups dark brown sugar, packed

Over medium low heat stir constantly until the butter is melted and the mixture is creamy.

Stir in:

• 1 Cup light corn syrup
  
  

Next add:

• Sweetened condensed milk that you made
  
  
  

Stir well. Turn the stove up to medium high heat and stir constantly. Do not leave unattended! It will take approximately 30 minutes for it to reach the "firm ball" stage of candy making. This means that, upon dropping the caramel into cold water, a firm ball will form The ball should not flatten when you remove it from the water, but should still be easily manageable and change shape when you touch it. The best way if you have never made candy before is to use a candy thermometer. The temperature should read between 245-250 degrees F.

When a "firm ball" stage is reached turn off the stove and stir in:

• 1 Teaspoon vanilla

Take your apples out of the refrigerator. Tilt the pan and dip each apple into the caramel. Rotate within the caramel. Pull out and allow excess to drip off. Then turn the apple right-side-up for a moment and let the caramel settle for a few seconds. Place on prepared pan. While the caramel is still warm and soft you can decorate it with a variety of toppings.

For my Spooky Caramel Apples I melted a bag of chocolate chips with a teaspoon of shortening. I put it in a decorator bag, cut the tip and just swirled each apple.

Don't you think the SPIDERS

add just the right

finishing touch?

Other toppings might include:

• Sprinkles
• Nuts
• Chocolate Chips
• White Chocolate Chips
• M&M's
• Oreo Cookie Crumbs
• Crushed Candy Bars
• Candy corn

When it comes to eating caramel apples the best way I found with little children is to slice them up. No mess, No waste!

This recipe made 12 medium apples.

Apple Oatmeal Cookies

Apples are still on sale!

Aside from Apple Butter, and Apple Pie, I have been creating other recipes with apples. Tonight for Family Home Evening we are having Apple Oatmeal Cookies. I took a basic oatmeal cookie recipe and just added shredded apples. They tasted GREAT! The icing is an added touch to make them a very enticing cookie.

• 1-1/2 Cup butter
• 2 Cups sugar
• 1 Cup firmly packed brown sugar
• 2 Teaspoons vanilla
• 4 Eggs
• 3 1/2 Cups flour
• 2 Teaspoons Baking soda
• 3 Teaspoon ground cinnamon
• 1/2 Teaspoon nutmeg
• 1-4 Teaspoon cloves
• 1 Teaspoon salt
• 4 Cups quick oats
• 4 Medium apples shredded

Icing

• 3 cups powdered sugar
• 2 Tablespoons melted butter
• 3-4 Tablespoons of apple juice or milk

Heat oven to 350. Spray cookie sheet with cooking spray. In a large bowl, beat together the butter and sugars until creamy. Beat in vanilla and eggs until well blended.

In a medium bowl sift together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Take two of the cups of oats and pour into the blender and grind into oat flour. Add to the other 2 cups of quick oats.

Gradually beat the flour mixture into the sugar mixture. Beat in the oatmeal until well blended. Stir in the grated apple.

Drop dough by rounded tablespoons on the greased pan. I enjoy making large cookies (that means less batches to bake), and so the dough was the size of a golf ball. Bake for about 10 minutes. Let cool for 1 minute before removing from pan. Cool completely.

For the icing, beat the powdered sugar, melted butter and apple juice or milk until smooth. Make sure the cookies are completely cooled before drizzling with icing. It will take about 30 minutes before the icing sets up enough to stack or store.

Makes:

• 6 dozen cookies (if dough is a rounded tablespoon) or
• 4 dozen (if dough is golf ball size)

Options:

• Add 1 cup of raisins or craisins and
• 1/2 cup nuts.
  

Crock-Pot Apple Butter

Bashes had a great sale on apples last week, $.49 a pound. I could not pass up a sale like that and so I bought 50 pounds of apples. Not only have we been eating an apple a day, but I canned Apple Butter and as an added bonus, I made the family Apple Pies.

Crock-Pot Apple Butter

• 8 Pounds apples (about 32 small)
• 1 Lemon freshly squeezed
• 4 Cups Water
• 4 cups Sugar
• 2-3 Teaspoons Cinnamon
• 1/2 Teaspoon Cloves
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon Allspice

Wash the apples. Core, peel and quarter them. Combine apples, water, and lemon juice in a large crock pot. Cook on high until apples are soft approximately 4-5 hours. Puree using a food processor. Be careful not to liquefy.

Return to the crock pot. Add sugar and spices. Stir well, cover and cook on low for 8 hours or until thick enough to round up on a spoon. as the mixture thickens, stir occasionally. Ladle hot apple butter into hot jars leaving 1/4 inch head space. Remove air bubbles. Adjust two-piece lids. Process 10 minutes in a boiling water canner.

If your Apple Butter should become too thick, add water or apple juice for desired consistency.

Quartered Apples

Applesauce before adding spices.

Dutch Apple Pie

If you would like the recipe, just leave a comment.

I have run out of time today to post it.

DID YOU EVER WONDER

HOW MANY...

• One pound of apples consists of : 4 small apples, 3 medium apples, or 2 large apples
• Two medium apples are equivalent to one cup grated apple
• About 3 pounds of apples make a 9" pie
• A peck of apples weighs 10.5 pounds
• A bushel of apples weighs about 42 pounds and will make about 20 quarts of applesauce
• 1 Pound of apples yields 3 cups diced, or 2-3/4 sliced apples.

Menu 6

I love the applesauce that is featured on todays menu. It is made strictly from dehydrated apples. Amazingly, it only takes 5 minutes to prepare. This applesauce a great as a snack or side dish. It is also perfect to serve babies just starting out on their adventure of eating food.

Breakfast

• Applesauce
• Scrambled Eggs
• Cinnamon Toast
  

APPLESAUCE FROM DEHYDRATED APPLES

Take 4 cups of water and cook in a

medium saucepan over med-high heat.

Once it comes to a boil take it off the stove

and stir in 4 cups of dehydrated apples.

Stir to moisten.

Cover and let sit for 5 minutes.

Pour water and apples in blender.

Hit puree and blend until the

consistency of applesauce.

(I like mine a little chunky.)

You can eat it plain or add sugar and cinnamon.

Lunch

• Wheat Berry Salad
• Whole Wheat Rolls
• Canned Fruit
  

Dinner

• Whole Wheat Meatloaf
• Creamy Garlic Mashed Potatoes
• Canned Vegetable
  

WHOLE WHEAT MEATLOAF

• 1 1/2 Pounds ground beef
• 1 Cup whole wheat berries, cooked
• 2 Beaten eggs
• 3/4 Cup water
• 1/4 Cup ketchup
• 2 Tablespoons dehydrated onion
• 3 Tablespoons powdered milk
• 2-1/2 Teaspoons salt
• 1/2 Teaspoon pepper
• 1/2 Teaspoon sage
• 1 Teaspoon prepared mustard
• 1 Tablespoon Worcestershire sauce
  

Combine all ingredients thoroughly and pack into a loaf pan. Top with sauce. Bake at 350 degrees for 1 hour.

Serves 6-8

Sauce:

• Combine 3 tablespoons brown sugar
• 1/3 cup ketchup
• 1/4 teaspoon nutmeg
• 1 teaspoon dry mustard.