Caramel Apple Dip

I was at an open-house recently where a huge smorgasbord of appetizers waited to tempt us.  I indulged, mostly in the caramel apple dip.  And then I asked my niece for the recipe.  And now I'm passing it along to you.  Just because. I know you will like it too!

• 1 - 8 oz. package of cream cheese, softened
• 1/4 cup brown sugar
• 1 cup caramel topping (small jar sundae topping)
• 1 package Skor bits (or chopped Skor bars) 
• 4-6 apples (Granny Smith or your favorite)

1. Mix cream cheese and brown sugar until blended.
2. Spread in pie plate or large glass serving plate.
3. Chill for one hour.
4. Spread caramel topping over cream cheese mixture.
5. Sprinkle with Skor bits...sparingly or use the entire package! 
6. Slice apples and arrange around dip.

Enjoy!
 

Caramel Apples

Caramel apples are simple to make and rather inexpensive considering what a ready made caramel apple will cost you at a candy store.  While decorating the apples is a perfect family project, be sure to have an adult boil the caramel. I am still sporting a scar on my hand from my youthful attempts of boiling sugar and butter.

Be sure to use fresh local apples that have not been waxed.  This is the perfect time of year to make caramel apples. The apples must be as fresh as possible. I walked to our tree and picked these. .moments before dipping them. Ideally, choose apples that are still a bit tart.

This handy little apple chopper is perfect for caramel apples. 

• very fine sandpaper
• Popsicle sticks
• 2 cups brown sugar
• 1 cup golden corn syrup
• 1/2 cup butter  (do not use margarine)
• 1 can sweetened condensed milk
• about 18 medium sized apples
• crushed nuts and various candy's and or melted chocolate for drizzle

1. Wash apples and dry them.
2. Use fine sandpaper to give them a bit of a rub.  This will help the caramel to adhere.  Do not break the skin.
3. Use a tea towel to wipe the apples down, stick Popsicle sticks in the stem end,  and set aside.
4. Prepare several cookie sheets by putting parchment paper down or be sure to grease your sheets well.
5. Combine the brown sugar, corn syrup, and butter in a medium saucepan. 
6. Stir over medium heat until butter melts and then add the sweetened condensed milk.
7. Boil on high heat stirring constantly until a candy thermometer reaches soft ball stage. .230 degrees.
8. This will take about 20 minutes.  Keep stirring.   Let cool about 5 minutes.
9. Dip the apples into the caramel and set onto the parchment paper lined cookie sheets.
10. If you wish to dip them into crushed nuts do that now and let them cool on cookie sheets before finishing the decorations.
11. Place them in the refrigerator to cool slightly.  Once they have cooled. .you can decorate them.

Sirloin Soup

This soup is rich and delicious and because it calls for Sirloin steak the meat is very tender.

Ingredients:

• 2 tablespoons unsalted butter
• 1 cup finely chopped onion
• 1 large leek, rinsed well and finely chopped
• 2 carrots chopped
• 1 pound sirloin steak, cut into bite sized pieces
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/8 - 1/4 teaspoon cayenne pepper depending on your heat tolerance
• 1 tablespoon all-purpose flour
• 1 quart beef stock
• 1 bay leaf
• 3 tablespoons minced fresh parsley

Method:

1. In a large pot, melt butter over medium-high heat. 
2. Add the onions and cook for 2 minutes. 
3. Add the leek and carrot and cook until soft, stirring frequently. 
4. Add the beef, salt, pepper and spices. 
5. Cook until the meat is no longer pink.
6. Make a slurry with the flour and 2 tablespoons water. 
7. Add to the pot and stirring for a minute. 
8. Add the stock and bay leaf, stir well, and bring to a boil. 
9. Lower the heat and simmer partially covered for 1 to 1-1/2 hours stirring occasionally.
10. Remove the bay leaf, add the parsley, stir well. 
11. Serve with good crusty bread.

This recipe makes about 4 servings.

Pumpkin Sweet Rolls

Okay these pumpkin sweet rolls were amazing, especially with all that glaze on them. Just so you know if you want to use this much glaze for each roll you will have to make more than I have stated. You only need to drizzle the glaze over the rolls and not pour like I did, but it sure tasted good.

Ingredients:

• 1 1/2 cups warm milk
• 1/2 cup butter, melted
• 1/2 cup sugar
• 1 cup pumpkin puree
• 1 egg, whisked
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 6 cups flour

Method:

1. In a large bowl, combine warm milk, butter, sugar, pumpkin puree, egg, and salt.
2. Stir in flour and yeast, 1 cup of flour at a time, to make a soft dough, it will still be sticky.
3. Turn onto a floured surface and knead for 4 minutes until dough is smooth.
4. Place in a greased bowl, cover and allow to rise 1 hour or until doubled in bulk.
5. Punch down dough and form into two balls.
6. Roll each ball of dough to a 12 by 16 rectangle.
7. Sprinkle half of the filling on each rectangle.
8. Roll up jelly roll style, cut each roll into 12 pieces.
9. Place in two 9" x 13" greased pans, cover and allow to rise for 30 minutes.
10. Bake in a 375º  oven for 25 minutes or until golden in color.
11. Drizzle glaze over rolls. Best served warm.

Filling:

• 1 cup brown sugar
• 1 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3/4 cup butter

1. Combine dry ingredients and cut in butter till crumbly.

Glaze:

• 2 cups icing sugar
• 2 tablespoons milk
• 4 tablespoons pumpkin puree
• 1/2 teaspoon cinnamon

1. Whisk until smooth and 'drizzling' consistency.

Spaghetti Squash in a Crock pot

If you are anything like me you find cutting into a squash difficult and hope to not get a good cut in the process. This fall my sister Rhoda gave me the wonderful suggestion of baking a spaghetti squash whole in a crock pot. All you have to do is poke a knife into several places as you would a baking potato and place it into your crock pot. Turn it onto high and let it cook for 2-4 hours depending on the size. The one pictured took 2 1/2 hours. 

To test if it's done insert a knife. It will slide in very easily when cooked.
It's very hot so you will have to be careful and lift it out with 2 pot holders as it's also a wee bit soft. Place on cutting board.


Using a long sharp knife you will now we able to easily cut the squash in half.

While it's still hot scoop out all the seeds and pulp and discard.

Take a fork and pull the spaghetti like strands away from skin. You can leave it in the shell to serve or scoop into a bowl. Eat plain, or with a wee bit of butter, salt and pepper, or here is a very tasty way to add some great flavour to spaghetti squash. Spaghetti squash is also a great alternative to pasta, just top it with your favourite sauce and serve. 

Warm Caramel Banana Cake

I was looking for something to make with some over-ripe bananas, when I came across an old recipe in my handwritten notebook, called brown sugar cake. I decided to add the mashed bananas and the rest is history. This moist cake with a broiled caramel and nut topping is quite irresistible and the perfect fall dessert with ice cream or whipped cream.

Ingredients:

• 1/4 cup butter, soft
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 2 bananas, mashed *
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup milk or buttermilk

broiled icing

• 1/3 cup butter
• 2/3 cups brown sugar
• 1/4 cup cream (coffee cream or sour cream is fine) 
• 1/2 cup chopped nuts (I used pecans)

1. Preheat oven to 350° F. Grease an 8 or 9 inch square pan.
2. Beat butter and sugar until creamy. Beat in egg and then the mashed bananas and vanilla.
3. Combine dry ingredients and stir into wet. 
4. Stir in the milk or buttermilk. 
5. Spread into prepared pan and bake 30 minutes or until toothpick tests done.
6. Meanwhile, mix icing ingredients together in a saucepan and bring to boil. Cook 1-2 minutes.
7. Remove from heat and stir in nuts. Set aside
8. When cake is done spread hot cake with icing and return to oven on broil setting for 2-3 minutes, watching to be sure it doesn't burn. It will bubble and turn a dark caramel color.  Serve warm or cooled. Serves 9

*So you know, you can omit the bananas and call it Brown Sugar Cake.

Autumn Sausage Medley

I'm thinking it's definitely past Autumn in most parts of Canada now 

but the ingredients of this dish still speak to me of crisp Fall days.

Farmer Sausage, Butternut squash, apples flavoured with a touch of Rosemary - what's not to like?

• 1-2 cups butternut squash, cubed
• 2 apples, cubed
• 1 onion, coarsely chopped
• 1 small can sliced water chestnuts drained (optional)
• 1 red pepper cut into 1 inch pieces
• 6 large mushrooms quartered
• 1 link Farmer Sausage cut into 1 inch pieces (you can use garlic or Kielbasa sausage if you like)

 Sauce

1 tablespoon cornstarch

1/2 cup apple juice

2-3 tablespoons honey

2 tablespoons chili sauce

1 tablespoon balsamic vinegar

1 1/2 cups apple juice

1 teaspoon chopped fresh rosemary

1. Saute' apple and squash in 1 tablespoon oil in a large frying pan until lightly browned.  Remove to 3 or 4 cup casserole dish.
2. Place onion, red pepper and mushrooms in pan, and saute' until wilted adding more oil if needed.
3. Remove to casserole dish. 
4. Add sausage pieces.
5. Mix cornstarch and 1/2 cup apple juice in a small bowl.  Set aside.
6. Add remaining sauce ingredients to pan  stirring well until sauce boils. 
7. Add cornstarch mixture and stir and cook until sauce returns to a boil and thickens. If you like a sweeter sauce, feel free to add more honey. Add more cornstarch mixed with a bit more apple juice if you'd like the sauce a bit thicker.
8. Pour sauce over ingredients in casserole dish and bake at 350˚ for 30- 45 minutes or until squash and onion are tender.
9. Serve over rice or noodles.
10. Serves 4-6.

Butter Tart Squares

We are celebrating Thanksgiving in Canada today, enjoying turkey with stuffing and serving pumpkin pie for dessert. Although there won't likely be room for butter tart squares on today's menu, they are a perfect all-Canadian fall treat. Butter tarts are unique to Canada, a rich shortbread crust with a creamy caramel raisin and nut filling. Here is a recipe for butter tarts made easy...the square version.

 
Crust:

• 2 cups flour
• 1 cup butter
• 1/2 cup granulated sugar

1. Combine flour and sugar. 
2. With pastry blender, cut in butter until crumbly. 
3. Press into cookie sheet (10" x 15"). 
4. Bake at 350° F for 15 minutes.

 Topping:

• 1/2 cup butter, softened
• 2 cups brown sugar
• 4 eggs
• 4 tablespoons flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch of salt
• 1 1/2 cup raisins
• 3/4 cup coarsely chopped pecans

1. Mix together butter and sugar.
2. Blend in eggs.
3. Add flour, baking powder, salt and vanilla.
4. Stir in raisins and pecans.
5. Pour over base.
6. Bake at 350° F for 20 to 25 minutes or until top springs back when lightly touched.
7. Allow to cool; then cut into squares.

If you can't finish off the whole pan at once, they freeze well and even taste great partially frozen!

Florence's Carrot Cake ~ Flashback Friday

I received this recipe from a neighbor of mine many years ago. And I am sharing this with you again today.  Just recently she called me and could not believe that her Mom, Florence's carrot cake recipe was on our blog post. 

It's fall time, and on this beautiful day, you can hear the tractors and machinery tilling up the land, planting winter wheat.  What better treat than to serve a fresh piece of moist carrot cake loaded with almonds and a fresh cup of coffee?  We don't know how long the weather will last.

Florence's Carrot Cake

• 3 cups of raw carrots, grated, set aside
• 2 cups white sugar
• 1 1/4 cups salad oil
• 4 eggs
• 1 teaspoon vanilla
• 2 cups white flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• pinch of salt
• 1 1/2 cups chopped almonds

Follow normal cake making directions.

1. Mix sugar, oil, and eggs. Add vanilla and the combined dry ingredients and nuts.
2. Add the carrots to the batter and stir well.
3. Bake in a well greased 9 x 13 pan at 350 F for 45 minutes.

Frosting

• 1/4 cup butter
• 4 ounces cream cheese
• 1 cup powdered sugar
• 1/4 teaspoon vanilla

1. Soften butter, add cream cheese and blend until smooth. 
2. Add powdered sugar and spread on cake when cool.  
3. Sprinkle chopped almonds on top.  

This cake becomes better with age and freezes so well.  This cake will be going along on a road trip to visit family for Thanksgiving weekend.

Molasses Kissed Pumpkin Pie

I first posted this Pumpkin Pie in 2013.  It's still our favourite and I think you will find it easy to put together for your family too! 

There is no need to buy pumpkin pies from a bakery when they are really so simple to make.

If you don't have time to make your own pastry, purchase a package with two frozen deep dish shells and use one of the shells to cut out little leaves with the thawed pastry for garnish.

• 1 9 inch deep dish pie shell or make your own  (this can be done ahead of time)
• 1 3/4 cups pure pumpkin puree (about 1 -  15 ounce /398 ml can)
• 2 eggs
• 1 1/4 cups sweetened condensed milk  (can sizes vary between US and Canada)
• 1 tablespoon molasses
• 1 teaspoon cinnamon*
• 1/2 teaspoon ginger*
• 1/4 teaspoon cloves*
• dash nutmeg
• 1/2 teaspoon salt

1. Preheat oven to 425 F. Adjust oven rack to second lowest level. Line a 9 inch deep pie plate with pastry. Decorate edge with leaf cutouts or crimp with your fingers or 
2. Whisk together the pumpkin with the remaining ingredients until smooth. If you have a blender, put all the filling ingredients in there and process until smooth.
3. Pour carefully into the pastry crust.  To prevent the crust edges from becoming too dark, use kitchen shears to cut out the inside of an aluminum pie plate and cover the pie as shown in the photo.  
4. Bake at 425 F. for 15 minutes and then reduce heat to 350 F and bake an additional 35 minutes.  Test by putting a sharp knife an inch from the edge. It should be clean.
5. Cool on rack.  Only refrigerate the pie if it is not being served the same day it is baked.  Serve with sweetened whipped cream.  Refrigerate leftovers. 

*if the cinnamon, ginger and cloves are not spices you use often, purchase pumpkin pie spice and use 2 teaspoons.