Caramel Apples

If any of you read this week's email sent by Sister Teerlink, you'll have noticed the recipe on the last page (it is also on the bulletin board outside of the Relief Society room). Sister Colby asked for "my" caramel apple recipe, and I directed her to Our Best Bites website. On the recipe it says My Best Bites, and I didn't want anyone to be confused, so I thought I would re-post it here, just to make it clear. Our favorite "topping" is crushed Butterfinger.

Gourmet Style Dipped Apples with Homemade Caramel

By Sara@Our Best Bites On 10.24.2011 @ 1:05 am

Homemade Caramel for Apple Dipping
Recipe from Bon Appétit, slightly adapted by ourbestbites.com
Ingredients
1 pound dark brown sugar (about 2 cups packed brown sugar)
2 sticks unsalted butter
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
1/4 teaspoon salt
12 medium sized apples (that’s a pretty conservative measurement, this makes a lot of caramel)
popsicle sticks or chopsticks
assorted toppings for dipping (toffee bits, chopped nuts, coconut, crushed cookies or candy bars, etc.)
Optional: melted chocolate in zip-top bags
Instructions
Wash and dry apples; place sticks in cores and place on a baking sheet in the fridge to chill. Prepare all toppings in bowls and have them ready to go.
To prepare caramel, combine first 8 ingredients in heavy 2 1/2-quart nonstick saucepan (about 3-4 inches deep, at least). Stir with wooden or silicone spatula over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush or scraping with spatula, about 15 minutes.
Attach a clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean spatula and occasionally brushing/scraping down sides of pan,  about 12 minutes. Pour caramel into a bowl.  Submerge thermometer bulb in caramel.  Cool to 200°F, about 20 minutes.  If it cools too much just heat it up a little.
While caramel cools, line 1-2 baking sheets with silicone baking mats or buttered foil.  Set up decorations and melted chocolates.
Holding stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple.  If needed, gently scrape the bottom of the apple to remove excess caramel. Place coated apple on prepared baking sheet.  Repeat with remaining apples and caramel, spacing apples apart (caramel will pool a bit on foil). If caramel becomes too thick to dip into, gently heat in microwave, or add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
By the time you have dipped all the apples, the first ones should be ready partially set enough to add toppings.  If not, chill in fridge for a few minutes.  Lift 1 apple from foil. Using hand, press pooled caramel around apple.  Then firmly press decorations into the caramel and return to baking sheet.
If desired dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week or wrap in cellophane bags for gift giving.

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Article printed from Our Best Bites: http://www.ourbestbites.com
URL to article: http://www.ourbestbites.com/2011/10/gourmet-style-dipped-apples-with-homemade-caramel/

Chicken Enchiladas

This is Karalee Kings recipe requested by Julie Baird

Chicken Enchiladas

1 1/2 cups Sour cream               3 cups shredded chicken           salt & pepper

4 oz. cream cheese                    frozen corn                                scallions (opt.)             

1/2 cup salsa                             1/2 tsp. oregano                         tortillas (6)

2 cups shredded cheese            1/4 tsp. thyme

In a separate bowl mix: sour cream, cream cheese & 1 cup of the cheese

In another bowl mix spices, chicken, corn & scallions and then add to sour cream mixture.  Place some salsa (or sour cream) in the bottom of 9x13 pan and then place chicken mixture onto center of tortilla and roll up and place into pan.  Put salsa (or sour cream or both) on top and cover w/remaining shredded cheese.  Bake @ 350 for 20-25 minutes

Serves 6

Holiday Jell-O

For the Empty Nester's who requested the Jell-O recipe, here it is. For the rest of you youngin's who didn't get to come because you're not "old" enough, you might like this too!

Jell-O:
1 (6 oz) box cherry Jell-O
2 cups boiling water
1 (14 oz) can whole berry cranberry sauce (not the jellied kind)
1 (20 oz) can crushed pineapple (do not drain)
1 (21 oz) can cherry pie filling

Topping:
1 (3 oz) box instant vanilla pudding
1 cup milk
1 (8 oz) container Cool Whip (or to taste)

In a medium bowl, stir the cranberry sauce to break it up. Add the crushed pineapple with juice, and the cherry pie filling. In a separate bowl, stir the Jell-O and boiling water together until the Jell-O is dissolved. Add Jell-O to the fruit mixture and stir to combine. Pour into a 9x13 pan or individual serving dishes. Chill until set, about one hour.
Just before serving, mix vanilla pudding with milk and whisk until thick. Fold in about half to 3/4 of the Cool Whip container and check to see if it is the ratio you prefer, adding more Cool Whip if necessary, then spread it over the set Jell-O.
Note: I thought stiff paper cupcake liners were a good idea, but they became too soggy. The foil liners worked well though.
Patti

Pumpkin Cookies

Patti Knowlton's Frosted Pumpkin Cookies

Requested by Jana King

Cookies 

1 1/2 cups sugar

3/4 cup shortening

1 1/2 cups canned pumpkin (not pumpkin pie filling)

3 cups flour

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp salt

2 cups chocolate chips

Preheat oven to 375°F.

Cream together the sugar and shortening about 1 minute. Add the pumpkin and mix well. In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the pumpkin mixture, just until blended. Stir in the chocolate chips.

Bake on cookie sheet sprayed with non-stick spray or lined with parchment paper for 8-10 minutes at 375°F.

Frosting

1/2 cup butter (one stick)

2 cups powdered sugar

1 tsp vanilla extract

pinch of salt

2 T milk

Beat the butter until it is creamy, then add the remaining ingredients. Spread cooled cookies with frosting.

Cream Cheese Frosting

1/2 cup butter, softened slightly
4 oz. cream cheese (light is fine)
1 tsp vanilla extract
3 cups powdered sugar
1 T heavy whipping cream (or milk)
Beat the butter and cream cheese for 3-5 minutes. Add the vanilla and powdered sugar and beat until well combined. Add the whipping cream (in its liquid state, not whipped) and beat one minute longer.

Note from Patti

This recipe came to my collection via Julie Chambers, so you KNOW it's good!  I've adapted the recipe and directions slightly. The original recipe uses the first frosting recipe, but I think the cream cheese frosting would up the yum factor immensely, so choose one or the other! 

Terry McClure's Pesto Pasta with Roasted Tomatoes
(Terry likes to use the pesto from Costco and she often doubles or triples the recipe as she likes the leftovers)

1 pint cherry or grape tomatoes
8 ounces of mushrooms sliced (3 cups)
½ cup pinenuts
Kosher Salt
Freshly ground Black pepper

1. Preheat oven to 425 degrees F

Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with
olive oil. Toss with you fingers, making sure everything is coated with olive oil.
Sprinkle lightly with kosher salt and pepper. Cook for 12-15 minutes or until
tomatoes look plump and so e of the skins just start to split.

When the water comes to boil, add 2 tsp. Kosher Salt and pasta to the water, cook

While the pasta is cooking place the pine nuts in a small skillet over medium heat.
Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9
minutes

8 ounces of bow tie pasta
3-4 Tbsp. Extra Virgin Olive Oil
½ cup pesto
½ cup shredded Parmesan Cheese

- Bring a large pot of water to boil

To Assemble, toss the hot drained pasta with pesto and parmesan cheese. Top
with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional
Parmesan cheese if desired.

Recipes From R. S. Social

Here are recipes for some of the salads we had at the social. Thank you everyone who brought something to share and who contributed a recipe. Happy salad making!

Perfect Summer Salad

1 lb. romaine lettuce

1/2 cup pineapple

1/2 cup sliced strawberries

1/2 cup blueberries

1 can mandarin oranges

1/2 cup toasted pecans

poppyseed dressing (Kraft works well)

Slice fruit and combine with lettuce and dressing

Yummy Flan

Mary Martinez' Yummy Flan

1 can condensed milk
1 can evaporated milk
4 eggs
1 teaspoon vanilla

Put ingredients in a blender and blend for 2 minutes. Pour into an 8 inch pie tin. Bake at 350 degrees for 45 minutes. That's it!

Thanks Mary! I can't wait to try this one.

Orange Creme Brownies

This is the original recipe, but when I made them I used two Betty Crocker brownie mixes to fill a 9x13 pan. I doubled the orange creme part to spread over the whole pan and I added a tablespoon of orange emulsion, which is a professional grade flavoring (I got it at Spoons & Spice, but I bet Gygi's would have it too), and grated the whole orange so there was lots of zest. I also added a bit of orange juice. If all you have is orange flavoring instead of the emulsion it'll work too, just add that as well as the vanilla flavoring and I'm sure it'll be fine.

I used Hershey Milk Chocolate Chips for the chocolate icing and since I was doing the 9x13 pan, I used the whole bag of chocolate chips instead of just 6 oz. but still only used a tablespoon of butter and crisco.

The hardest part about these brownies is trying to cut them after they're set. Scoring them is important, but I found I still had to warm the knife in hot water before each cut.

Happy Baking!

Cheryl

Orange Creme

1/2 Cup butter, softened

2 cups confectioner's sugar

1 teaspoon grated orange peel

1 teaspoon milk

1 teaspoon vanilla

In small mixer bowl, beat butter and sugar until light and fluffy. Beat in orange peel, milk, and vanilla. Makes 1/2 cup.

Chocolate Icing

1 package (6 ounces) semi-sweet chocolate morsels

1 tablespoon butter

1 tablespoon vegetable shortening

In small saucepan, combine chocolate morsels, butter and shortening. Stir over very low heat until melted.

Hope that helps!

Meredith

Sneak Preview

If you were wondering about the weeknight Relief Society Meeting coming up next week (May 17th at 7 PM), and whether you wanted to come or stay home to watch who gets kicked off Dancing With The Stars instead, let me try to persuade you on your decision.

Here's one thing we will be making- start with a pretzel rod and wrap it in caramel (this particular caramel has coconut added to it. Your's will not).
Then dip it in a little melted chocolate...
and add the finishing decorative touch! Take a couple home, or eat them before you leave (that way you won't have to share with your family!).
These pretzels, along with a cute container for gifting, and a sugar scrub are what's in store if you join us on May 17th! Hope you will be there :)

P.S. There will be a children's class available.

Old Fashioned Strawberry Pie

Old-Fashioned Strawberry Pie

1 package (3 ounces) cook-and-serve vanilla pudding mix

1-1/2 cups water

1 teaspoon lemon juice

1 package (.3 ounce) sugar-free strawberry gelatin

1/2 cup boiling water

4 cups sliced fresh strawberries

3 ounces reduced-fat cream cheese

8 oz. container reduced-fat whipped topping, divided

1 teaspoon vanilla extract

8 fresh whole strawberries

1 baked pie crust

Mix the pudding (be sure it is the “cook and serve” variety) and water (not milk!) and lemon juice in a small saucepan. Cook and stir over medium heat until mixture comes to a boil, then cook for 1-2 minutes longer until it is thick. Remove from heat. Add strawberry Jell-O to 1/2 cup boiling water and stir to dissolve. Pour Jell-O into pudding mixture and stir to blend. Refrigerate mixture for 30 minutes. Pour the glaze mixture over the sliced strawberries so that all the berries are coated, stir briefly, then pour strawberries into pie crust (I had more glaze than I felt I needed, so add glaze to equal your desired preference).
For the topping, briefly beat softened cream cheese with mixer. Add vanilla and 1/2 cup of the whipped topping. Beat until it's mixed together. Then fold in remaining whipped topping. Pipe dollops of topping around edge of pie. Add whole berries for the garnish. Refrigerate pie for at least one hour.

Adapted from a Taste of Home recipe which can be found here.

Peach Crunch Cake

For those of you who went to the last Relief Society meeting at Julie Chamber's house, and loved the dessert, this is how to make it. You can also find the recipe on Bakerella's website, here. Thanks, Julie!

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

{Julie didn’t use the walnuts, but instead mixed 1 cup of oats with the brown sugar and sprinkled on top.}

Preheat oven to 350° F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Enjoy!

Tres Leche Cake

This cake was so incredibly delicious!

Tres Leche Cake

1 pkg. yellow butter-flavored cake mix

2 eggs

1/2 cup water (or substitute coconut milk)

4 oz. cream cheese, softened

4 oz. (1/2 cup) sour cream

1/3 cup melted butter, room temperature

1 tsp butter-rum flavoring

3 tsp vanilla extract, divided

3 Tbs. rum flavoring (optional), divided

1 can (14 oz) sweetened condensed milk

1 can (5 oz) evaporated milk

1 cup whipping cream (do not whip)

pinch of salt

whipped cream for topping

toasted coconut

Preheat oven to 350 degrees.

In the bowl of a standing mixer (or a large bowl if you're mixing by hand), add cake mix, eggs, and water (or coconut milk). Mix on low speed for 30 seconds.

Add softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 tsp vanilla and 2 Tbs. rum flavoring. Mix on medium speed for 1-2 minutes, until blended well.

Pour batter into a 9x13-inch cake pan. Bake for 20-25 minutes, or until toothpick tests clean.

Let cake cool for 15 minutes while you make the "syrup" that will soak into the cooled cake.

In a bowl, whisk together the condensed milk, evaporated milk, 1 cup whipping cream, 1 tsp vanilla, pinch of salt and 1 Tbs. rum flavoring (optional).

With a fork or small skewer, poke lots of holes in the cooled cake, and then slowly pour the milk mixture over the entire cake. The mixture may not soak in immediately and may flow to the sides and bottom of the cake, but tilt the pan around to help distribute the milk mixture.

Cover cake with plastic wrap and chill for 3-4 hours or overnight.

Top with whipped cream and toasted coconut.

Tamra served this with a few sliced strawberries as well. I highly recommend this cake!

Cafe Rio Salad

Thank you, Tamra, for teaching us how to make this fantastic salad!

Cafe Rio Pork Salad

Shredded Pork

5-6 lb. pork butt or pork loin

1 16 oz jar salsa

2-3 cups brown sugar

6 oz. Coke or Dr. Pepper

3 Tbs. molasses

1 Tbs. cumin

1 tsp salt

Place pork in crock-pot. Cover with brown sugar (use the amount of sugar you prefer, depending on how sweet you want it), salsa, molasses, cumin, salt and Coke. Cover and cook until meat is tender and shreds easily with fork, about 6-8 hours on high or 8-10 hours on low.

Lime Rice

2 Tbs. butter

1 cup long grain rice

2 cups chicken broth

juice and zest of 1-2 limes

2 Tbs. chopped cilantro

1/4 tsp. cumin

salt and pepper to taste

In a heavy pan, melt butter with rice. Add broth and other ingredients. Bring to a boil, reduce heat to low, cover and simmer about 20 minutes, until liquid is absorbed.

Creamy Tomatillo Dressing

3 fresh tomatillos

1/2 cup mayonnaise

1/2 cup sour cream

1 cup fresh cilantro

1/4 tsp cumin

1/4 tsp cayenne pepper

1 pkg. ranch dressing mix

2 cloves garlic, minced

1/3 to 1/2 cup buttermilk

Combine all ingredients in blender until smooth. Refrigerate at least 2 hours before serving.

To assemble salad:

Place warm flour tortilla on plate. Add rice, and then add either black beans or pinto beans. Add shredded pork and some torn romaine lettuce. Sprinkle on some tortilla strips (available near the croutons at the store), and guacamole, if desired. Top with dressing.

Orange Cake

Dear Sisters,
We have made a decision to no longer publish the Sharing Sisterhood newsletter, due to budget constraints and other factors. We thought that most other information would still be delivered to you by way of the ward newsletter, but one thing you might miss would be the recipe! I thought I would share a recipe with you that I made yesterday. The picture isn't worthy of the deliciousness of this cake! If anyone has a recipe they adore, let me know and we'll post it here.

For the cake, I started with a white cake mix. I followed the directions for the oil and eggs, but instead of using water, I used orange juice. I also added 2 tsp. orange extract, and baked as directed.
Here's where it gets really good...the frosting.
1/2 cup butter (that's one stick)
3 oz. cream cheese
4 cups powdered sugar
4 Tbls orange juice
2 tsp orange rind, grated
dash of salt
2 tsp. orange extract
Cream the butter and cream cheese together for 3-4 minutes. Gradually add the powdered sugar, 1 cup at a time. After all the sugar is mixed in, add the orange juice, salt and orange extract.
Frost your cake and then sprinkle on some sweetened flaked coconut. Try not to eat the whole cake by yourself. Remember...moderation in all things!