MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Therese' Caramel Apple Muffins
Categories: Cakes, Snacks, Fruits, Grains
Yield: 12 servings

2 c All-purpose flour
3/4 c Sugar
2 ts Baking powder
2 1/2 ts Ground cinnamon
1/2 ts Salt
1 lg Egg; room temp
1 c Milk
1/4 c Butter; melted
2 ts Vanilla extract
1/2 c Chopped, peeled, tart apple
12 Caramels; chopped

MMMMM--------------------------TOPPING-------------------------------
1/2 c Packed brown sugar
1/4 c Quick-cooking oats
3 tb Butter, melted
1 ts Ground cinnamon

In a large bowl, combine the flour, sugar, baking
powder, cinnamon and salt. In another bowl, whisk the
egg, milk, butter and vanilla. Stir into dry ingredients
just until moistened. Fold in apple and caramels.

Fill 12 paper lined muffin cups three-fourths full.
Combine topping ingredients; sprinkle over batter.

Bake @ 350ºF/175ºC until a toothpick inserted in the
cake portion comes out clean, 20-25 minutes. Cool for 5
minutes before removing from pan to a wire rack.

Serve warm.

By Therese Puckett, Shreveport, Louisiana

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caramel Apple Strudel
Categories: Fruits, Pastry, Herbs, Desserts
Yield: 8 servings

5 md Apples; peeled, chopped
3/4 c Apple cider or juice
1/4 c Sugar
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground cloves
1 Puff pastry sheet; thawed
1/4 c Caramel ice cream topping
1 lg Egg
1 tb Water
1 tb Coarse sugar

Optional: Sweetened whipped cream and additional caramel
ice cream topping

Set oven @ 375ºF/190ºC.

In a large saucepan, combine the first 6 ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, 15-20
minutes or until apples are tender, stirring
occasionally. Cool completely.

Unfold puff pastry onto a large sheet of parchment; roll
into a 16x12-in. rectangle. Transfer parchment and
pastry to a baking sheet, placing a short side of the
rectangle facing you. Using a slotted spoon, arrange
apples on bottom half of pastry to within 1 in. of
edges. Drizzle apples with caramel topping. Roll up
jelly-roll style, starting with the bottom side. Pinch
seams to seal, and tuck ends under.

In a small bowl, whisk egg with water; brush over
pastry. Sprinkle with coarse sugar. Cut slits in top.
Bake 25-30 minutes or until golden brown. If desired,
serve with whipped cream and additional caramel topping.

Makes: 8 servings

Sarah Haengel, Bowie, Maryland

RECIPE FROM: https://www.tasteofhome.com

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... "Whatever you dwell on in the conscious grows in your experience"Brian
racy
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