1 cup brown sugar

1/2 cup softened butter

1/4 cup shortening

1 3/4 cup flour plus 3 Tablespoons flour

1 1/2 cup oats

1 teaspoon salt

1/2 teaspoon baking soda

4 1/2 cups coarsely chopped peeled Granny Smith apples

1 bag (14 oz) caramels

 

Mix brown sugar, butter, and shortening in large bowl.  Stir in 1 3/4 cup flour, oats, salt and baking soda.

Reserve 2 cups of oat mixture.  Press remaining mix into 9x13 pan.

Toss apples and 3 T. flour.  Spread over mix in pan.

Melt caramels over low heat, stirring occasionally.  Pour evenly over apples.

Sprinkle with reserved oat mixture; press lightly.

Bake at 400 degrees for 25-30 minutes or until golden brown and apples are tender.

Serve with ice cream.

Store remaining dessert in fridge. 

 

1 package (2 layer size) yellow cake mix

1 package (4 serving size) vanilla pudding mix

1 cup water

4 eggs

1/3 cup oil

3 Granny Smith apples, peeled and coarsely chopped

20 Kraft caramels, unwrapped

1/4 cup milk

 

1. Preheat oven to 350 degrees.  Grease and flour a 12 cup fluted bundt pan or a 10 inch tube pan.

2. Beat cake mix, pudding mix, water, eggs, and oil in large bowl on low speed until blended.  Beat on high 2 minutes.

3. Gently stir in apples.  Pour into pan.

4. Bake for 50 minutes to an hour or until toothpick inserted in center comes out clean.  Cool 20 minutes, remove from pan.  Cool completely.

5. Microwave caramels and milk on High for 1 1/2 minutes, stirring every 30 seconds until blended.  Cool 10 minutes until slightly thickened.  Drizzle over cake.

 

Fill crock pot with diced apples.

Add:

12 oz. can of 7 up

1-2 teaspoons of cinnamon

1/4-1/2 cup of brown sugar

 

Simmer on low all day. 

 

Base muffin recipe:

1 egg

3/4 cup milk

1/2 cup oil

1/3 cup sugar

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

 

Mix egg, milk and oil well.

Combine flour, baking powder, sugar, and salt in another bowl.  Stir well.

Combine dry ingredients with liquid; stirring only until flour is moistened.  Batter will be lumpy.

Carefully spoon into muffin cups (3/4 full).  Top with topping if desired (1/4 cup brown sugar, 1/4 cup chopped nuts, 1/2 teaspoon cinnamon). 

Bake at 400 degrees for 20 minutes or until golden brown.

 

To make Apple-nut muffins -- add 1 medium apple to egg, milk and oil mixture

use 1/3 cup brown sugar instead of 1/3 cup sugar and then add 1/2 t cinnamon to the dry ingredient mixture.

 

6 Tablespoons sugar

2 teaspoons cinnamon

2 cups flour

1 cup sugar

1 Tablespoon baking powder

1 teaspoon salt                         

1/2 cup melted butter

1 cup milk

2 eggs

2 grated apples

 

Combine 6 T sugar and 2 t cinnamon and set aside.

Mix all the dry ingredients together.

Beat melted butter, milk and egg.  Pour over dry ingredients -- stir only until moistened.

Fold in apples.

Pour into greased 9x13 round or square cake pan.  Sprinkle cinnamon-sugar mixture over top.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. 

Serve warm --- yummy!

 

Cut together (for pie dough)

1 cup soft margarine

2 1/2 cups flour

1 1/2 cups sugar

1 teaspoon baking powder

 

Add 2 eggs.

Dough should now be crumbly. 

 

Sprinkle 1/2 of crumbs in 9x13 pan. 

Add 3.5-4 cups grated apple, sweetened to taste, plus 1/2 teaspoon cinnamon.

 

Cover with rest of crumbs.

Bake at 375 degrees for 45 minutes.

 

Drizzle thin powdered sugar glaze while cake is warm.