CARAMEL APPLE DUMP CAKE

Ingredients:

6 – 8 apples, peeled and thinly sliced (I use Granny Smith and Honey Crisp for a tart and sweet combo)

Or 1 can of apple pie filling

1 teaspoon lemon juice

1 tablespoon Cornaby’s Thick Gel, or corn starch

½ teaspoon apple pie spice

½ teaspoon cinnamon

1 cake mix (I used a Caramel Apple Cake Mix, but a spice cake mix or a yellow cake mix would work)

1 cube butter (1/2 cup), cut into very thin squares.

7 squares of caramel, cut in pieces

Directions:

As you peel and slice the apples, place them in a large bowl with lemon juice, stirring as you add more.  Once you are finished slicing the apples, add 1 tablespoon Thick Gel or 1 tablespoon cornstarch, ½ teaspoon apple pie spice and ½ teaspoon cinnamon.  Mix well. 

Pour apple mixture into a 13X9 inch baking dish.  Cover  apples with the dry cake mix.    Place the thin squares of the butter evenly over the cake mix.  Toss the pieces of caramel over the butter.  Bake for approximately 45 – 50 minutes or until golden brown.  If you are using the apple pie filling, your baking time will be approximately 35 – 40 minutes.  Remove from oven and let cool.  Serve warm with vanilla ice cream.

Ingredients

Apples in Baking Pan

Covered in Caramel Apple Cake Mix, Butter and Caramel Pieces

Just Out of the Oven

Piece Missing

Ready to Eat

CARAMEL PEACH PIE (IMPROVED WITH THICK GEL)

Ingredients:

2 pie crusts (a top and a bottom)

3 cups peaches, sliced and peeled (may use 2 (16 oz.) bags of frozen peaches, defrosted)

½  teaspoons cinnamon

¼  teaspoon nutmeg

Splash lemon juice

½  cup sugar

8 tablespoons Thick Gel  or corn starch Where to Buy Thick Gel? Another Online Retailer of Thick Gel

1 recipe caramel sauce*

Ingredients for Caramel Sauce*:

3 tablespoons caramel ice cream topping

¼ cup brown sugar

¼ cup butter

½ cup powdered sugar

¼ cup THICK GEL

Preheat oven to 400 degrees F. Put the pie crust into a 9 inch pie pan.  With a fork, poke the pie crust in multiple places to avoid crust bubbles. (tip – as you are peeling and slicing your peaches, put the lemon juice in the bowl that you are placing the peaches in and stir as you add more slices)  Add all the ingredients, (except caramel sauce) into a large bowl and mix together.   Pour filling into the crust lined pie pan.  Pour the hot caramel sauce over the peaches.  Place the top pie crust over the pie and crimp the edges to seal the pie.  Cut some air vents if not using a ceramic pie bird to vent air.  Bake for 35 – 45 minutes in the preheated oven on 400 degrees F.  Check after 15 minutes…depending on your oven, turn down to 375 degrees F if the crust looks like it is getting too brown, too soon.  Let cool completely.  Serve with vanilla ice cream.

*Directions to Make Caramel Sauce:

In a medium  sauce pan, add all the Caramel Sauce ingredients.  Cook on low heat until ingredients are dissolved.  Turn up to medium heat and bring to a boil.  Boil for 5 minutes (you are making caramel candy).  Do not let cool.

Ingredients

Peaches

Peaches in Pie Shell

Caramel over Peaches

Ready to Bake

Just Out of the Oven

CHOCOLATE CARAMEL BLAST COOKIES

Ingredients:

1 ¾  cup self rising flour        
¾  tsp baking soda
1 tsp salt

½ cup shortening

¼ cup butter
1 cup brown sugar

¼ cup white sugar
1 egg
3 tbs buttermilk
1 tbs vanilla

1 cup of chocolate chunks

½ cup caramel bits

Handful of toffee bits

Directions:

Mix flour, baking soda and salt in bowl and set aside.  Mix shortening, butter, brown sugar, white sugar, egg, milk and vanilla together.  Add dry ingredients and mix.  Fold in chocolate chips, caramel bits, and toffee bits.  Bake at 375 degrees for approximately 10 minutes per batch.    

Ingredients

Dry Ingredients

Dough

Dough with Chocolate and Caramel

Cookies ready to Cook

Just Out of the Oven 

Ready to Eat

CINNAMON ROLL APPLE CRISP

Ingredients

Crust Ingredients:

2 Pillsbury refrigerated pie crusts

6 teaspoons cinnamon

¼ cup sugar

6 tbsp butter, melted

16 inch pizza pan

Crust Directions:

Roll out pie crusts individually on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up the two pie crust rolls tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.

Press miniature cinnamon rolls, flat side down, evenly into the 16” pizza pan, making sure there are no spaces between the rolls.   Around the edges, push up like you are making a tart.  This will keep the apples on the crust. Set aside.

Ready to Make the Crust

With Cinnamon and Sugar

Half Rolled Up

Rolled with a slice

mini cinnamon roll

pressing it into the pan

Half done

Done

Formed

Apple Ingredients:

6 large apples (I used granny smith and gala)

1 Tablespoon lemon juice

4 Tablespoons Flour

1 teaspoon apple pie spice

2/3 cup sugar

Apple Directions:

Add lemon juice to a large bowl.  Peel and slice apples into little triangles.  Add apples one at a time to the bowl with lemon juice and stir after each apple (or section of apple).  The lemon juice will help keep the apples from turning brown.  Add the flour, apple pie spice and sugar.  Mix well.  Pour the apple mixture onto the cinnamon roll crust.

Ready to prepare the apples

cut up apples

Apples with flour and spices

Apple mixture

Apples on Top of Crust

Topping Ingredients:

1 cup flour

½ cup brown sugar

½ cup butter

1 cup old fashioned rolled oats

1 teaspoon apple pie spice

1 teaspoon cinnamon

½ teaspoon vanilla powder (optional)

Topping Directions:

Mix the flour, brown sugar, oats, apple pie spice, cinnamon and vanilla powder together.  Mix well.  Add the butter and mush it together until it resembles coarse wet crumbs.  Pour evenly over the apples.

Flour and Oat mixture

Topping

Topping over Apples

Ready to Bake

Just Out of the Oven

Slice Out

Cooking Directions:

Preheat oven to 350 degrees F.  Cut foil into strips and form around the edges of the crust.  (remove strips 10 minutes before the crisp is done.  Bake for 35 – 40 minutes (or until the apples are tender.) Pour the caramel sauce over the crisp immediately after it comes out of the oven.  Cut into pizza slices and serve warm with vanilla ice cream.