chefshawna
Gold Member
- 761
I got these recipes from a site I belong to and thought they looked good. I thought that the apples could be done using PC tools. They take too long to make for shows, but would be great for fall activities!! I even thought that if you were having a HWC cooking show this could be something that you have coming out of the oven as the guests are arriving. I hope you enjoy!!
Baked Apples with Creamy Caramel Sauce
1. This recipe can be varied by substituting other chopped nuts or dried fruits. Dried currants, cherries or cranberries and chopped dried apricots work well, as do pecans, almonds or hazelnuts.
6 medium apples (Jonagold, Braeburn or Gala)
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup finely chopped walnuts
Purchased caramel sauce
1. Heat oven to 325°F. Remove core from apples with apple corer or small knife; place apples in 13x9-inch pan.
2. Combine butter, brown sugar, maple syrup and cinnamon in small bowl. Stir in raisins and walnuts. Spoon mixture into center of apples; cover with foil.
3. Bake 1 hour to 1 hour 15 minutes or until apples are tender when pierced with knife. Serve warm with caramel sauce spooned over top.
6 servings
PER SERVING: 515 calories, 25 g total fat (12 g saturated fat), 2.5 g protein, 76.5 g carbohydrate, 55 mg cholesterol, 15 mg sodium, 5 g fiber
Caramel Sauce-Homemade
Not only is this caramel sauce a wonderful accompaniment to a variety of desserts, it also can be made in large quantities to give as a delicious food gift.
1/4 cup water
1 cup sugar
1/4 cup unsalted butter, cut up
1/2 cup whipping cream
1. In medium saucepan, combine water and sugar; stir until all sugar is moistened. Bring to a boil over medium-high heat. Cook until syrup is a rich golden color. Do not stir during cooking as mixture can easily crystallize. To test for correct color, using spoon, drop small amount of caramel onto white paper or plate. Color should not be light or caramel sauce will be pale.
2. When caramel reaches desired color, remove from heat. Carefully add butter and cream. Bring to a boil over medium heat, stirring until hardened caramel dissolves and sauce is smooth.
3. Serve warm with baked apples, or as sauce with ice cream, cream puffs or other desserts. Store in refrigerator; reheat before using.
1 cup
PER 2 TABLESPOONS: 190 calories, 10.5 g total fat (6.5 g saturated fat), .5 g protein, 25.5 g carbohydrate, 30 mg cholesterol, 5 mg sodium, 0 g fiber
1.
Baked Apples with Creamy Caramel Sauce
1. This recipe can be varied by substituting other chopped nuts or dried fruits. Dried currants, cherries or cranberries and chopped dried apricots work well, as do pecans, almonds or hazelnuts.
6 medium apples (Jonagold, Braeburn or Gala)
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup finely chopped walnuts
Purchased caramel sauce
1. Heat oven to 325°F. Remove core from apples with apple corer or small knife; place apples in 13x9-inch pan.
2. Combine butter, brown sugar, maple syrup and cinnamon in small bowl. Stir in raisins and walnuts. Spoon mixture into center of apples; cover with foil.
3. Bake 1 hour to 1 hour 15 minutes or until apples are tender when pierced with knife. Serve warm with caramel sauce spooned over top.
6 servings
PER SERVING: 515 calories, 25 g total fat (12 g saturated fat), 2.5 g protein, 76.5 g carbohydrate, 55 mg cholesterol, 15 mg sodium, 5 g fiber
Caramel Sauce-Homemade
Not only is this caramel sauce a wonderful accompaniment to a variety of desserts, it also can be made in large quantities to give as a delicious food gift.
1/4 cup water
1 cup sugar
1/4 cup unsalted butter, cut up
1/2 cup whipping cream
1. In medium saucepan, combine water and sugar; stir until all sugar is moistened. Bring to a boil over medium-high heat. Cook until syrup is a rich golden color. Do not stir during cooking as mixture can easily crystallize. To test for correct color, using spoon, drop small amount of caramel onto white paper or plate. Color should not be light or caramel sauce will be pale.
2. When caramel reaches desired color, remove from heat. Carefully add butter and cream. Bring to a boil over medium heat, stirring until hardened caramel dissolves and sauce is smooth.
3. Serve warm with baked apples, or as sauce with ice cream, cream puffs or other desserts. Store in refrigerator; reheat before using.
1 cup
PER 2 TABLESPOONS: 190 calories, 10.5 g total fat (6.5 g saturated fat), .5 g protein, 25.5 g carbohydrate, 30 mg cholesterol, 5 mg sodium, 0 g fiber
1.
