Caramel Apple Biscuits Food

UPSIDE-DOWN CARAMEL-APPLE BISCUITS

Steps:

• Heat oven to 350°F
• In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
• Stir in brown sugar and apples.
• Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
• Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
• Sprinkle 1 tablespoon pecans in each cup.
• Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
• Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
• Place biscuits on top of caramel-apple mixture in each cup.
• Place cups on large cookie sheet with sides.
• Bake 18 to 23 minutes or until golden brown.
• Place cups on cooling rack; cool 5 minutes.
• Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
• Serve warm.

CARAMEL APPLE BISCUITS

Steps:

• Bake biscuts according to package directions.
• Mix 2 tablespoons of butter, oats, and 1/4 of each.
• sugar and place on top of biscuts. Return to oven and bake for 3 minutes.
• In a saucepan, melt 2 tablespoons butter; add apples and remaining 1/4 of each sugar. Cook until apples are tender.
• Combine apple juice (or water) and cornstarch. Add to apples and simmer until sauce thickens.
• Place biscuts on serving plates and spoon apples and caramel sauce on top. Goes excellent with a nice scoop of vanilla ice cream! Sometimes I add a teaspoon of cinnamon to the oat and butter mixture for a twist!

CARAMEL APPLES

Steps:

• Wash the apples well to remove their waxy coating. (If very waxy, dip for one second in boiling water and then wipe.) Melt the caramels in a small saucepan with 1 tablespoon water over medium-low heat until smooth. If melting in the microwave, place the caramels and water in a 4-cup liquid measuring cup. Microwave until smooth and melted, 1 1/2 to 2 1/2 minutes, checking and stirring every 30 seconds.
• Line a baking sheet with wax paper and spray with nonstick spray.
• Once the caramel is smooth, stir in the vanilla. Dip the apples into the caramel one at a time (be sure they are dry), and tip the cup to help coat the apples. Let the excess caramel drip off, and use the edge of the cup to help remove the excess. Dip the apple in the topping of your choice and let it rest on the wax paper. Refrigerate for at least 15 minutes before serving.

CARAMEL APPLE BARS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10 inch jellyroll pan.
• In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. Mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
• In a small pan, over medium heat combine the caramel topping and the remaining 1/2 cup of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
• Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then Pour the caramel filling over the apple layer. Crumble the remaining crust mixture over the top of everything. Bake again for 20 to 25 minutes or until golden brown. Cool before cutting into bars.

BUTTERY APPLE BISCUITS

Steps:

• In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, milk and molasses; stir into flour mixture just until moistened. Stir in apple. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Bake at 425° for 6-8 minutes or until golden brown. Serve warm.