Certain flavors, scents and colors remind me of fall. Pumpkin, apples, and caramel are the taste of fall for me, and I'm sure for many of you. Today I have a few recipes to try now that we can heat up our ovens on cool, fall days.
Caramel Crispy Bars
1 package (14 ounces)caramels
3 tablespoons water
5 cups crispy rice cereal
1 cup peanuts, chopped
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Melt the caramels with the water in double boiler over low heat, stirring until caramels are melted and smooth. You can also do this in a microwave, heating a minute at time, stirring in between until smooth.
Place the cereal and peanuts in a large bowl. Pour over the caramel and toss until well coated. Using buttered fingers, press the mixture into greased 9x13 inch baking pan.
Preheat oven to 200°F. Sprinkle the chocolate and butterscotch chips over the mixture, then bake 5 minutes, or until the chips are soft.
Remove the pan from oven and spread the warm chips over the top of the bars with a wooden spoon or spatula. Cool, then cut into bars.
Apple Cake with Caramel Frosting
1 1/2 cups vegetable oil
2 cups granulated sugar
2 large eggs
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
2 1/2 cups flour
1 cups chopped pecans
3 cups cored, peeled and chopped apples
Combine the oil, sugar and eggs in a large bowl. Beat until creamy with an electric mixer. Sift flour and measure into a bowl. Sift again and add the salt, baking soda and baking powder. Add the dry ingredients to the wet a little at a time, beating after addition. Fold in chopped pecans and apples. Spread evenly into a 9x13 baking pan that has been buttered or sprayed well.
Bake in 350 degree oven for 55 or 60 minutes. Cool, then frost with the frosting below.
2 tbsp. butter
1/3 c. heavy cream or half and half
2/3 c. brown sugar, firmly packed
1/8 tsp. salt
3 c. confectioners' sugar
1/2 tsp. vanilla extract
Mix the butter, cream, brown sugar and salt in medium pan. Bring to a boil, stirring constantly. Remove from heat, add the vanilla, then gradually add the confectioners' sugar until it's the thickness desired.
Caramel Coffee Cake
1 1/2 cups sugar
1 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 1/2 teaspoons cinnamon
1/3 cup brown sugar, firmly packed
1 cup pecans, finely chopped
Cream the butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until light. Combine cinnamon, brown sugar, and pecans in small bowl. Grease and flour 9x13 baking pan. Pour half of batter into pan and spread evenly. Sprinkle half of filling over the batter. Pour and spread the remaining batter over this and sprinkle with the remaining filling. Bake for 35 minutes at 350º F. Remove from over and pour the caramel topping over the cake, spreading evenly. Place the cake under the oven broiler for about 3 minutes until the frosting begins to bubble. Cool.
1/2 cup butter
6 tablespoons milk or cream
3/4 cup brown sugar, firmly packed
1 cup pecan pieces, finely chopped
Melt the butter in a pan over medium heat. Add the milk, brown sugar, and pecans to the melted butter, continue to heat, and stir for 3 more minutes.
On OFL we have apple recipes for a fall brunch:
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