Caramel Apple Crostada

Sometimes I want pie, but without all the work.  A crostada fits that need.  It's quick and easy to make, but still provides all the deliciousness of an actual pie.  Apples work particularly well, but I have also used peaches and berries.  You don't want to use a fruit that is going to make too much sauce, since this crust isn't much of a barrier.

Here's what you'll need:

crust for a 9" pie (homemade or bought)

3 apples, about 2 cups

1/4 c sugar

1/2 tsp cinnamon

pinch salt

1 TBSP flour

1/3 c caramel sauce (homemade or bought)

Heat oven to 375.  Line a sheet pan with parchment. Place pie crust on center of pan, set aside.

Get your apples ready.  I normally use granny smiths since I like the tartness, but this time all I had were these gala apples.  Peel and core the apples, then slice into extra thin slices.

 Put the apple slices in a bowl.  Add the sugar, cinnamon, salt and flour.  Stir until the apples are well-coated.

Spread most of the caramel sauce over the pie crust, leaving about 1" all the way around.

Pile up the apples in the center of the caramel.  Not need to make them flat.  It works better if they are higher in the center.  Then the juice can run down into the crust.

Drizzle the remaining caramel over the top of the apples.

Moisten the edges of the pie crust with water.  This will better help it stick to itself.  Begin folding the dough up and over the apples, leaving the center open.

Bake at 375 got about 30 minutes, until the apples are soft and the juice just begins to bubble.

Serve warm or cold, with ice cream or whipped cream.  Serves 6.

Enjoy!

Turtle Brownies

Brownies are awesome ALL the time, but when they're turtle brownies, loaded with pecans and dripping with caramel, they're taken to a whole new level.  These are rich, fudgy and absolutely perfect!

Here's what you'll need:
2/3 c vegetable oil
1 12-oz pkg special dark chocolate chips
2 c sugar
4 large eggs
1 1/2 c flour
1 tsp baking powder
1 tsp salt
1 c milk chocolate chips
1 pkg caramel candy squares
1/2 c half & half
1 c pecans

Preheat oven to 325.  Grease a 9 x 13 inch pan.

Combine oil and dark chocolate chips in microwaveable bowl.  Cook at 15-second intervals, until the chocolate is melted.  Stir until smooth.  Whisk in the sugar.

Lightly beat the eggs.

Add the eggs to the chocolate mixture and stir until blended.

Combine flour, baking powder and salt in a bowl.  Whisk to combine.

Put milk chocolate chips in a separate bowl.  Sprinkle with 1-2 TBSP flour mixture.  Stir to coat the chocolate chips.  This helps to keep the chips from sinking to the bottom while baking the brownies. Set aside.

Add the flour into the chocolate mixture in 3 additions, stirring well after each addition.

Fold in the flour-coated chocolate chips.  Stir just until blended.

Pour the batter into the prepared pan.  Spread to even it out.  Bake at 325 for 30-35 minutes, until edges are set and center doesn't jiggle.  Cool on a wire rack.

Combine the caramel candies and half & half in a small bowl.  Microwave at 30 second intervals, stirring well, until the caramel is melted.  Stir until smooth.  Cool slightly-- do not refrigerate.

Roughly chop the pecans.  Drizzle the caramel over the brownies, then sprinkle with the pecans.

Let cool completely before cutting.  Makes 18-24 brownies, depending on size.  Store at room temperature.

Enjoy!

Caramel

I saw this recipe a few weeks ago for caramel apples, so I clipped it and set it aside.  Making caramel, from scratch, can be a little intimidating and I wasn't sure I was up to the challenge.  Then we had a birthday party for a friend over the weekend, and we decided the caramel would make a good dip and it's making fell on me.  It was surprisingly easy and OH SO Delicious!

Here's what you'll need:
2 sticks unsalted butter
2 c brown sugar, packed
1 c light corn syrup
1 can sweetened condensed milk
1/4 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
A candy thermometer

Melt the butter, over medium heat, in a deep pot.

Add the sugar, and cook until the butter is totally melted and the sugar is incorporated.

Attach the candy thermometer to the side of the pot, making sure it does not touch the bottom of the pan. That would give you a false temperature reading.

Add the corn syrup and mix well.  Add the milk and stir well.  Increase the heat to medium-high.

Cook, stirring occasionally, until the temperature reaches 225.  This will take about 12 minutes.  Remove from heat and stir in the seasonings.

You can use this as a hot dip by keeping it warm in a crock pot or fondue pot.  It's also very good at room temperature for apples or eating by the spoonful.  Be careful!  It will be all you want to eat.  I made it twice in two days!

Cover tightly and store in the fridge.  Make sure you warm it up a little before you eat it.

Enjoy!

Caramel popcorn

This recipe was in the newspaper when I was a kid.  It was pretty time consuming back then since I actually had to POP all that popcorn.  (I have lessened the time by using microwave popcorn, with fabulous results.) For a while, we made this for every large gathering we attended.  It made so much that we hauled it around in a clean kitchen garbage bag!  I've made a few modifications to make a more manageable amount.

Here's what you'll need:
3 bags microwave popcorn
2 c brown sugar
2 sticks butter
1/2 c light corn syrup
1/2 tsp baking soda
1/8 tsp cream of tartar
pinch salt

Pop the popcorn.  Pour it into a greased or buttered bowl.  Make sure you remove any unpopped kernels.

In large sauce pan combine sugar, butter and corn syrup.

Bring to a boil. Boil for 5 minutes, stirring occasionally.

Remove from heat.  Stir in baking soda, cream of tartar and salt.  Be very careful with this step.  The baking soda causes the caramel to expand, and since this stuff is molten lava, you could get a pretty nasty burn.

Preheat oven to 200.  Grease or butter 2 sheet pans.  Set aside.

Pour the caramel over the popped corn.  Stir quickly to thoroughly cover all the kernels with the caramel before it cools.  Avoid getting it on your skin.  My sister once accidentally poured it on my hand, trying to help me.  It burned like all get out!  Then, she put it in cold water, causing the caramel to seize.  I lived to tell about it, with no scar.  I'd like you to, too.

Spread the popcorn on the prepared trays.  Bake for one hour; stirring once.

The caramel will harden as it cools.  Keep stirring it as it cools to break it into smaller pieces.  Store in an air-tight container when completely cool.

Enjoy!