Caramel Apple Bars

Caramel and apples is an inspired combination. I always see recipes for caramel apple desserts, but have never found one that actually tastes like caramel apples. I thought caramel apple bars might be a good way to combine the two and still be caramel-y and apple-y. I took an oatmeal crumble-type topping and used it for the crust. Then I spread chopped Granny Smith apples over the crust and drizzled melted caramel over the apples (you could probably use caramel topping, too). I sprinkled more of the crumble topping on the top and baked it until golden.

I waited for them to cool to cut, but I recommend scoring them while they're still a little warm. This was exactly what I was looking for- yummy tart apples with caramel in a dessert form! they're easy and fast!

Caramel Apple Bars

yield: 36 bars

1 c brown sugar packed
3/4 c butter softened
1 1/2 c quick oats
1 1/2 c flour
1/2 t salt
3 medium tart apples finely chopped
3 T flour
1 pkg caramels, unwrapped

Preheat oven to 400 degrees F.

Combine first 5 ingredients in large bowl. Reserve 1 1/2 c of the mixture. Press the remaining in an ungreased 13"x9" pan. Toss apples and flour together in a bowl. Spread over oatmeal mixture. Place caramels in microwave safe bowl. Microwave on med-high for 3 minutes, stirring occasionally until melted. Drizzle over apples. Sprinkle remaining oatmeal mixture over the top and bake for 20-25 minutes until golden. Cool partially on rack; cut while warm. Store covered in refrigerator.

TWD- All-American, All-Delicious (Caramel) Apple Pie

Apple pie is a funny dessert for me. When I think of it, I always think "ew." But whenever I get the courage to eat it, I think it's fairly good. Apple pie reminds me of my grandmother- it was her absolute favorite. Maybe I think it's an elderly person's dessert. Dunno.

 This week's TWD is for regular apple pie. I added a caramel syrup to it. Dorie's pie crust is my absolute favorite. It comes together in a couple minutes in the food processor (note to self: a double crust does NOT fit in your food processor), and is so buttery and flaky.

I topped it with cinnamon and sugar, which added a nice little crunch to the pie. This recipe uses a lot of lemon zest- 1 full lemon. I used about half that and my husband (granted, he has ultra sensitive taste buds) said it tasted like a lemon bar with apples.

Even for not loving apple pie, this recipe is a keeper. Easy to make and delicious! A great holiday pie! Sandmuffin has the recipe!

Caramel syrup

• 1 cup sugar

1. Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
2. Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

TWD- Double Apple Bundt Cake

I'm starting to get appled out. Between this week's TWD, last week's Cake Slice Baker's, and the Apple-Apple Bread pudding I made last weekend (which I should've photographed and psoted), I'm ready to move on to pumpkin.
I halved this recipe and made muffins because I still don't have a bundt pan. The recipe is super easy and comes together quickly. It is a great Fall recipe- the flavors are warm and spicy. I used Gala apples (that's pretty much the only kind we eat), and the flavor came through nicely.

Yes, I broke out the Halloween stuff last week. Thanks to my cute sister-in-law for the Halloween plate! Lynne has the recipe!

CS Bakers- Fresh Apple Cake with Brown Sugar Glaze

This month's Cake Slice Bakers recipe was for Fresh Apple Cake with Brown Sugar Glaze from Southern Cakes by Nancie McDermott. I'll have to be honest, I haven't loved all the recipes from this book. This one for me was kinda gross. Maybe I did it wrong, but it was oily with not much apple flavor. The brown sugar glaze was yummy, though- caramel-y and buttery.

I omitted the nuts and added 1 tsp of cinnamon. Looking forward to next month's cake- Pumpkin Chocolate Chip loaf!
 

September’s Cake: Fresh Apple Cake with Brown Sugar Glaze
(adapted from Southern Cakes by Nancie McDermott)
Makes one 13x9inch sheet cake or two 8-9inch round cakes
Fresh Apple Cake
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
3 eggs
1½ cups vegetable oil
2 tsp vanilla extract
3 cups finely chopped apples

Brown Sugar Glaze
1 cup tightly packed light brown sugar
1/3 cup butter
1 tsp vanilla extract
2 tbsp evaporated milk, half-and-half or cream

Method – Fresh Apple Cake
Heat the oven to 350F. Grease a 13 by 9 inch pan or two 8-9 inch cake pans.
In a medium bowl combine the flour, sugar, baking soda and salt. Stir with a fork to mix everything together well.

In a large bowl, beat the eggs with a wooden spoon or a mixer at low speed until pale yellow and foamy. Add the oil and vanilla and beat well. Stir in the flour mixture with a wooden spoon and continue stirring the batter just until the flour disappears. Add the apples, stir to mix them into the batter until fairly uniform. Scrape the batter into the prepared pans.

Bake for 45-50 minutes or until the cake is golden brown, springs back when touched lightly near the centre and is beginning to pull away from the sides of the pan. Place the cake (still in the pans) on a wire rack and spoon over the glaze while still hot.

Method - Brown Sugar Glaze
Combine all the ingredients in a medium saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Then cook for 3-5 minutes.

To Finish
Spoon the hot glaze all over the hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

TWD- Cran-Apple Crisps

Ok, are fresh/frozen cranberries really in the grocery store? I know it's (early) November, but my stores didn't have them in yet. Dorie says she makes this in October when cranberries arrive.
Hmm.
So I just used apples and the dried cranberries. It did need another berry, though, because it was a little dry. I did a little math and only made two of these since my husband is out of town and my parents, who were in town, left last weekend.This is a great quick and easy crisp recipe. The topping (as with all crisps I've ever had) was my favorite part- I loved the addition of coconut. Check out Em's blog for the recipe. And be sure to bookmark it- it's one of my favorites!

TWD- Flaky Apple Turnovers

I always approach pastry recipes with a little apprehension- I don't love cutting butter into flour until it "resembles crumbs." But this recipe sounded so good and easy, I was excited to make it. Chosen by Julie of Someone's in the Kitchen, this recipe was pretty easy, although it required more dough-chilling than I like. I admit I skipped the second chill- I rolled it out between waxed paper, cut the circles and put it in the freezer for a few minutes. Then I peeled the circles off, filled and baked them.
I quartered the recipe and still got close to 8 turnovers. This pic was taken by husband before he ate them all. :)