Lindas Caramel Apple Delights Food

APPLE DELIGHT

Steps:

• Divide apples among four ungreased 10-oz. microwave-safe bowls. Top each with 1 teaspoon of brown sugar. Sprinkle with cinnamon; top each with 1 teaspoon butter. , Cover and microwave on high for 7-1/2 minutes or until apples are tender. Cool slightly; drizzle with caramel topping if desired.

PERFECT CARAMEL APPLES

Steps:

• Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

WEIGHT WATCHERS "CARAMEL APPLE FLUFF"

Steps:

• Mix dry pudding and pineapple.
• Add apples and cool whip.
• Refrigerate for about 2 hours before serving.

FAST AND DELICIOUS CARAMEL APPLE OATMEAL

Steps:

• Melt margarine in a pot or fry pan on stove (something with a lid).
• Add all other ingredients except for caramel topping.
• Cover and cook apples on medium/low heat with a covered lid, stirring every 2 minutes so apples do not to burn.
• Once apples are at a consistency that you enjoy (mine is soft but not mushy), scoop into serving dishes and drizzle with caramel topping.

CARAMEL BROWNIE DELIGHT

Steps:

• Heat oven to 350 degrees. Lightly grease 2 9inch round cake pans. Line bottoms of pans with parchement paper set aside.
• Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
• Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
• Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
• To serve, use a long serrated knife to cut torte into wedges.

LINDA'S APPLE CARAMEL EUPHORIA -- CROCK POT

Steps:

• Peel, core, and cut apple into 27 wedges. Set aside.
• Combine apple juice, caramels, vanilla, cardamom, and cinnamon.
• Drop peanut butter, 1 teaspoon at a time, over ingredients and stir.
• Add apple wedges. Cover, and cook on low for 5 hours.
• Stir, and cook 1 more hour.
• Serve 1/3 cup of warm mixture over each slice of Angel Food Cake.
• Top each piece with French Vanilla ice cream, and serve.

LINDA'S CARAMEL APPLE DELIGHTS

Steps:

• Remove the stem from each apple, and press a craft stick into the top, and almost through the apple.
• Butter a lg. baking sheet.
• Place caramels and milk in a microwave safe bowl, and microwave on high for 3-4 minutes until caramels are melted, stirring once or twice during cooking time, Allow to cool briefly.
• Roll each apple in caramel sauce, until well coated.
• Roll in chopped nuts, candy bars, or candy pieces, and let set on baking sheet, until cool.