Crunchy Caramel Apple Pie

Ingredients:

For Pie

• pastry for single-crust pie
• 1/2 cup sugar
• 3 tablespoons flour
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 6 cups thinly sliced peeled apples

Crumb Topping

• 1 cup packed brown sugar
• 1/2 cup flour
• 1/2 cup quick-cooking rolled oats
• 1/2 cup butter

Final Topping

• 1/4 cup caramel ice cream topping
• 1/2 cup chopped pecans

Directions:

1. Prepare pastry for single-crust pie, being careful not to stretch dough too much.
2. Place in pie plate and trim and crimp the edge.
3. In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
4. Add apple slices and gently toss until they are coated well.
5. Transfer mixture to pie.
6. FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
7. Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
8. Sprinkle over apple mixture in pie.
9. To prevent over-browning while baking, cover edge of pie with foil.
10. Bake at 375 degrees Fahrenheit for 25 minutes.
11. Remove foil and bake 25 to 30 minutes more, or until top is golden.
12. Remove from oven.
13. Drizzle top with caramel topping; sprinkle with pecans.
14. Cool on wire rack and serve!

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Caramel Apple Cake

Ingredients:

• 1 1/4 cups brown sugar
• 3/4 cup sugar
• 6 tablespoons butter, softened
• 2 eggs
• 2 cups flour
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 golden delicious apples
• 2 granny smith apples
• 4 tablespoons butter
• 1/2 cup brown sugar
• 1/2 cup whipping cream
• 1/2 cup sugar

Directions:

1. Mix sugar, melted butter and eggs together.
2. Add remaining dry ingredients (will be thick, like cookie dough).
3. Peel and chop apples.
4. Add chopped apples to batter, mix well.
5. Spread into greased 9x13 pan.
6. Bake at 350 for 30 - 40 minutes.
7. Shortly before the cake is done baking add the remaining 3 Tbs butter, sugars and whipping cream to sauce pan on medium heat.
8. Sir frequently until slightly thick.
9. Pour sauce over warm cake.
10. Serve warm.

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Caramel Pecan Ice Cream Dessert

Ingredients:

• 1 3/4 cups all-purpose flour, 425ml
• 1 cup pecans, chopped 250 ml
• 1 cup brown sugar, lightly packed 250 ml
• 1 cup oatmeal, 250 ml
• 1 cup margarine, melted
• 1 1/2 cups caramel sauce, 375 ml
• 8 cups vanilla ice cream, softened 2ltr

Caramel sauce:

• 1 cup brown sugar
• 2 tablespoons water
• 1/2 cup corn syrup
• 1 teaspoon vanilla
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup whipping cream

Directions:

1. Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
2. Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
3. Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
4. ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.

To Make Caramel Sauce:

1. In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
2. Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
3. will thicken.

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Ice Cream Sandwich Dessert

Ingredients:

• 24 ice cream sandwiches, unwrapped
• 2 tablespoons Kahlua or 2 tablespoons kahlua-flavored syrup
• 1 (16 ounce) container whipped topping
• 1 cup walnuts, chopped
• caramel ice cream topping
• chocolate ice cream topping
• 1 cup English toffee bits or 1 cup Heath candy bar

Directions:

1. Place half of your sandwiches in the bottom of a square serving dish . . . making sure sides of sandwiches are against the pan. I make it in a 9x13 glass dish.
2. Cover with whipped topping.
3. Top with half chopped walnuts.
4. Microwave 1/2 jar Chocolate syrup for 1-2 minutes, mix in 2 Tbls Kahlua.
5. Drizzle whipped topping with both chocolate and caramel.
6. Repeat above steps for next layer. Ending with whipped topping. Add Toffee Pieces to top.
7. Cover and freeze for 4 hours. Best overnight!

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