Recipe: 32 Recipes with Apples and Caramel

Hope these will help.

Joe

CARAMEL FRUIT DIP
3 oz. cream cheese, softened
12 oz. jar Smuckers caramel ice cream topping
1-2 tbsp. sour cream
Granny Smith apples, cut in slices
Mix all together, adding only 1 tablespoon of sour cream, then taste. Add additional sour cream, if necessary. Delicious!

TAFFY APPLE DIP
1 stick butter or margarine
1/2 c. light corn syrup
3/4 c. brown sugar
1 can Eagle Brand milk
Apple wedges - tart apples are best (like Granny Smith)
Optional: peanuts chopped to dip apples in after the caramel
Boil 1-2 minutes the butter, sugar and syrup. Add the 1 can Eagle Brand milk; mix well. Dip apples and enjoy. Serves well in a crockpot to keep warm continually without scorching. For parties may need to double or triple recipe. Easy to store in jars in refrigerator. Excellent on vanilla ice cream also.

FULL MOON HARVEST BLEND CARAMEL CORN
1 (2 oz.) bag caramel microwave popping corn
1 c. dried apples, cut into 1/2" pieces
1 c. raisins
1 1/2 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 tsp. ground allspice
Prepare corn according to package directions. Discard unpopped kernels. After coating popped corn, place in large bowl instead of spreading on cookie sheet. Immediately stir in apples and raisins. In small bowl, combine spices then sprinkle over popcorn mixture. Toss gently to coat popcorn and fruit. Makes 1 1/2 quarts mix.

CARAMEL - APPLE STREUSEL
2 med. apples, peeled, cored & sliced (about 2 1/2 c.)
or 1/2 of a 20 oz. can sliced apples, drained (about 1 1/3 c.)
1/4 c. caramel ice cream topping
2 tbsp. water
1 tbsp. lemon juice
1/3 c. all-purpose flour
2 tbsp. sugar
2 tbsp. butter
1/4 tsp. ground cinnamon
Arrange apple slices in casserole dish. Stir together ice cream topping, water and lemon juice. Pour over apples. In a small mixing bowl combine flour, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Sprinkle evenly over apples. Cook uncovered in microwave on 100% power (high) for 5 to 7 minutes or until apples are tender.

FRESH APPLE CAKE
1 1/2 c. oil
2 c. sugar
3 eggs, beaten
1 tsp. vanilla
1/2 tsp. salt
3 c. flour
1 tsp. soda
1 tsp. cinnamon
3 c. fresh apples, chopped
1 c. nuts, chopped
--CARAMEL ICING:--
2 c. sugar
1 tsp. vanilla
2 tbsp. flour
1 c. cream
1/2 c. butter or oleo
Mix first 4 ingredients and sift dry ingredients. Add to liquid mixture. Stir well. Add apples and nuts. Bake in a tube or Bundt pan at 350 degrees for 45 minutes to an hour. Ice with caramel icing. Mix flour and sugar. Add cream. Cook until thick and add butter and vanilla; continue cooking until butter or oleo is melted.

FRESH APPLE NUT CAKE
3/4 c. Jewel shortening
1 1/2 c. sugar
1 1/2 tsp. vanilla
2 eggs
2 1/2 c. self-rising flour, sifted
1 c. milk
3 c. pared apples, chopped
1 c. pecans, chopped
Caramel topping
--CARAMEL TOPPING:--
1/2 c. brown sugar, firmly packed
1/4 c. butter
1/4 c. milk
CAKE: Preheat oven to 300 degrees. Grease a 13 x 9 x 2 inch baking pan. Cream shortening, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Alternately add flour and milk to creamed mixture; beat just until blended. Stir in apples and pecans. Pour into prepared pan. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Remove from oven and pour hot caramel topping over hot cake. Cool in pan.

RAW APPLE CAKE
4 c. diced tart apples
2 eggs
2 c. sugar
1/2 c. oil
1 tsp. cinnamon
2 tsp. soda
2 c. flour
1 c. nuts
1 tsp. salt
1/2 tsp. baking powder
--CARAMEL SAUCE:--
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1/2 c. whipping cream
Mix together and bake in greased 9 x 13 inch pan at 350 degrees for 45 minutes. Boil 1 minute. Serve warm cake with warm sauce.

AMISH APPLE CAKE
1/2 c. chopped pecans
2 1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour
--HOT CARAMEL SAUCE:--
1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk
In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8.

APPLE VALLEY CAKE
1 c. vegetable oil
2 c. sugar
3 eggs
1/4 tsp. vanilla2 c. flour
1 tsp. salt
1 tsp. baking powder3 c. diced apples
1 c. walnuts (optional)
--CARAMEL TOPPING:--
1/4 c. milk
1 c. brown sugar
1 stick butter or margarine
Beat together for 3 minutes: Add: Stir in: Bake in 9 x 13 pan in 350 degree oven for 1 hour or less. Boil 3 minutes. Pour over hot cake and cool.

APPLE BLACK WALNUT CAKE
3 c. chopped raw apples
1 1/2 c. Crisco oil
2 c. sugar
3 eggs
2 1/2 c. sifted flour
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
1 tsp. vanilla
1 c. chopped black walnuts
CARAMEL FROSTING:
1/2 c. butter or oleo
1/2 c. packed light brown sugar
1/4 c. evaporated milk
2 1/2 c. powdered sugar
1 tsp. vanilla
Peel apples and chop and set aside. Pour oil into large bowl; add sugar and eggs. Beat well. Sift flour, salt, soda, baking powder; gradually add flour mixture to creamed mixture. Add vanilla. Fold in nuts and apples. Grease 10-inch tube pan lined with wax paper in bottom of pan. Bake 1 hour at 350 degrees. Cool before frosting. In 1-quart saucepan heat together the butter and brown sugar until sugar melts, over low heat and stirring constantly. Blend in milk; cool. Gradually beat in powdered sugar until spreading consistency. Add vanilla.

D.'S FINEST CARAMEL APPLE CAKE
CARAMEL:
1/2 c. brown sugar, packed
1/4 c. butter or margarine
8 oz. heavy whipping cream, divided
1//3 c. pecans, chopped
CAKE:
1 pkg. apple - cinnamon quick bread mix
1 c. apples, chopped & peeled
3/4 c. water
3 tbsp. Irish whiskey
1/4 c. oil
1 egg
TOPPING:
2 tbsp. powdered sugar
2 tsp. Irish whiskey
Cinnamon, if desired
Heat oven to 350 degrees. In a small pan over low heat, combine brown sugar, butter and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-inch square pan. Set aside. In a large bowl, combine cake ingredients. Stir 50 to 75 strokes by hand until mix is moistened. Carefully spoon batter over caramel mixture, making sure caramel is completely covered. Bake at 350 degrees 40 to 50 minutes. Cool 1 minute; invert onto serving plate. Cool. Just before serving in bowl, beat remaining cream until soft peaks form. Add sugar and whiskey. Beat until soft peaks form. Spread mixture on top of cake. Sprinkle with cinnamon. Refrigerate. Makes 8 servings.

PECAN BAR APPLE CAKE
1 1/2 c. cooking oil
2 c. sugar
3 eggs
2 tsp. vanilla
1 tsp. baking powder
3 c. flour
1 tsp. soda
1 c. chopped pecans
3 c. fresh chopped apples
6 oz. butterscotch chips
ENGLISH CARAMEL FROSTING:
2/3 c. butter or Parkay
1 c. firm brown sugar
1/2 c. milk
1 tsp. vanilla
1 lb. box powdered sugar
Cream together oil, sugar, eggs and vanilla. Add baking powder, flour and soda. Add remaining ingredients. Bake at 350 degrees for 1 hour in large pan. Melt butter in saucepan, add brown sugar and milk, heat to boiling. Stir constantly. Boil gently 5 minutes, cool 10 minutes. Blend in powdered sugar, beat until smooth; add vanilla.

GLAZED FRESH APPLE CAKE
2 c. sugar
1 1/2 c. oil
3 eggs
3 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. vanilla
3 c. apples, pared, cored and diced
Juice of 1 lemon
1 c. walnuts, chopped
CARAMEL GLAZE:
6 tbsp. butter or margarine
6 tbsp. brown sugar
4 tbsp. heavy cream
1 tsp. vanilla
In large bowl, beat sugar and oil until well mixed. Add eggs, one at a time, beating well after each addition. Sift flour, cinnamon, baking soda, nutmeg, and salt; add to egg mixture gradually, beating constantly. Add vanilla and combine thoroughly. Sprinkle apples with lemon juice and fold into batter with walnuts. Spoon into well greased and floured bundt pan or large tube pan. Bake at 325 degrees for 75 minutes or until done. Remove from oven. Cool in pan on wire rack for 15 minutes. Invert onto serving platter and cool completely on wire rack. After completely cooled, glaze. Bring glaze to a rolling boil and boil rapidly about 2 minutes or until mixture sheets off a spoon. Cool slightly and spoon over cake so that glaze runs down the sides. Makes about 1/2 cup of glaze.

CARAMEL APPLE COOKIES
1/2 c. shortening
1 egg
2 1/4 c. flour
1 1/3 c. brown sugar, packed
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. grated pared apples
1/2 c. apple juice
1 c. raisins
1 c. chopped nuts
Dash nutmeg
--CARAMEL ICING:--
1/4 c. butter
1/4 c. brown sugar
1 1/2 c. powdered sugar
1/4 tsp. salt
2 1/2 tbsp. evaporated milk
Cream shortening, sugar and egg until light. Add to creamed mixture, flour and spices. Stir in remaining. Drop by teaspoons onto greased and floured baking sheet. Bake 12 minutes at 350 degrees until browned. Cook butter and brown sugar until sugar dissolved (about 3 minutes). Add remaining ingredients. Beat and spread on cooled cookies.

CARAMEL APPLE SQUARES
--CRUST:--
1/2 c. butter
1 1/2 c. flour
1/4 c. sugar
1 egg yolk--
FILLING:--
6 med. apples, peeled and sliced
1 jar caramel sauce
1 tbsp. lemon juice
--TOPPING:--
1 c. flour
1/3 c. brown sugar
1 tsp. cinnamon
1/2 c. butter
Soften butter; blend with flour, sugar and egg yolk. Press into 12x8x2-inch pan. Microwave 5-6 minutes. Turn dish 1/2 turn after 2 1/2 minutes. Arrange apples on crust. Sprinkle with lemon juice. Pour caramel sauce over apples. Combine topping ingredients and sprinkle over apples. Microwave 10-12 minutes. Cool.

CARAMEL APPLE BARS
1 c. packed brown sugar
1/2 c. margarine or butter, softened
1/4 c. shortening
1 3/4 c. all-purpose flour
1 1/2 c. quick-cooking oats
1 tsp. salt
1/2 tsp. baking soda
4 1/2 c. coarsely pared tart apples (about 3 med.)
3 tbsp. all-purpose flour
1 (14 oz.) pkg. caramel candies
Heat oven to 400 degrees. Mix brown sugar, margarine and shortening. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Remove 2 cups of the mixture, reserve. Press remaining mixture in ungreased rectangular 9x13 inch pan. Toss apples and 3 tablespoons flour, spread over mixture in pan. Melt candies over low heat, stirring constantly. Pour over apples. Top with reserved oat mixture, press lightly. Bake until golden brown and apples are tender, 25 to 30 minutes. Cut into bars while warm. Store in refrigerator.

MRS. BEETON'S APPLE SNOW
4 egg whites (1/2 to 2/3 c.), at room temperature
1/2 tsp. cream of tartar
3 c. homemade applesauce (recipe follows)
2/3 c. homemade caramel sauce (recipe follows)
--HOMEMADE APPLESAUCE--
3 1/2 to 4 lbs. Granny Smith or your favorite apples
1 med. lemon
1/2 tsp. cinnamon
1/2 c. sugar
1/2 tsp. Vanilla
--CARAMEL SAUCE--
1 c. sugar
1/3 c. water
Beat the egg whites at a slow speed until they begin to foam, then add the cream of tartar and beat at fast speed until they form shiny stiff peaks. Lower the speed of the beating to moderate and add the applesauce 1/2 cup at a times. Continue beating at high speed for a minute or so, until the mixture is stiff enough to hold its shape softly in a spoon. Quarter the apples, core out the seeds, but do not peel. Place in saucepan along with the zest and juice of the lemon and the cinnamon. Cover the pan and set over moderately low heat, stirring and mashing the apples frequently until they are tender. This will take about 30 minutes. Puree the apples through a ricer or vegetable mill, return to saucepan, stir in sugar and bring to a slow boil until puree is quite thick. Stir in vanilla and chill. It is best to use a heavy 6 cup saucepan with tight fitting cover. Keep a large pan of cold water at your side. Blend the sugar and water in the saucepan and bring to the simmer. Remove from heat and swirl the pan by its handle to be sure that the sugar has dissolved completely and that the liquid is perfectly clear. Cover the pan tightly and boil the syrup for several minutes over moderately high heat, keep peeking, after a minute or so, and boil until the bubbles are thick. Do not stir after the syrup starts boiling. Uncover the pan and continue boiling, swirling the pan slowly by its handle. In a number of seconds the syrup will begin to color. Continue boiling and swirling a few seconds more, until it is a light caramel brown, then remove from heat and continue swirling, it will darken more. Set the bottom of the pan in the cold water to cool it and stop the cooking. Note: It is key to the success of this process that you not allow sugar crystals to form on the sides of the pan during cooking. If the pan's lid fits tightly, it will not allow the steam to escape; instead the steam will wash any sugar that might be about to crystalize back down into the boiling liquid.

CARAMEL APPLE DESSERT
4 to 6 apples, cored and cut into wedges
1 jar (12 oz.) caramel ice cream topping
1 c. roasted chopped peanuts
Just before serving, cut apples and arrange on a platter or individual plates. Heat caramel topping according to package directions. Place peanuts in a small bowl. To serve, dip apples in warm caramel sauce and then in chopped peanuts. Yield 6 servings.

CARAMEL APPLE DUMPLINGS
6 apples, peeled and cored
3 tbsp. raisins
3 tbsp. chopped walnuts
1/2 c. water
1/2 c. granulated sugar
1/2 c. brown sugar, packed
2 tsp. cinnamon
1 c. Bisquick baking mix
1 tbsp. sugar
1 tbsp. margarine, melted
1/4 c. milk
CARAMEL SAUCE:
3/4 c. brown sugar, packed
1/4 c. light corn syrup
2 tbsp. margarine or butter
1/4 c. whipping cream
1/2 tsp. vanilla
Preheat oven to 425 degrees. Grease baking dish, 12 x 7 x 2 inch. Arrange apples close together in dish. Mix raisins and nuts; fill each apple. Pour water over apples. Mix the 2 sugars and cinnamon; sprinkle over apples. Bake 20 minutes. Mix remaining ingredients until soft dough forms and beat vigorously. Gently smooth dough into ball on floured cloth-covered board. Knead 10 times. Roll into rectangle, 11 x 7 inches, and place over hot apples. Cut criss-cross in dough on top of each apple. Bake until brown, 20 to 25 minutes. Pour Caramel Sauce over top and serve with ice cream. Heat brown sugar, corn syrup, and margarine to boiling over low heat, stirring constantly; remove from heat. Stir in cream and vanilla. Cool completely. Stir before serving.

TAFFEY APPLE TOSS
1/4 c. margarine
4 c. bread cubes
1 c. raisins
1/4 c. white sugar
1/4 c. brown sugar
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. vanilla
6-8 apples, peeled and diced
1 1/2 to 2 jars caramel sauce
1 c. chopped walnuts (optional)
Melt margarine in skillet, add bread crumbs and raisins - cook until brown. Add sugars and spices, vanilla and mix well. Place apples in dish, sprinkle sugar mixture evenly over apples. Pour caramel sauce over apples and sprinkle with walnuts. Bake for 50 minutes at 350 degrees.

CARAMEL CREAM CHEESE APPLE STRUDEL
3 c. flour
1/2 c. dry milk
1/4 c. sugar
1 1/4 tsp. salt
1 cube butter
1/4 c. oil
1 egg
1/4 c. water
APPLE FILLING:
5 c. sliced apples
3 tbsp. lemon juice
1/4 c. flour
1 c. sugar
CARAMEL TOPPING:
1/2 lb. caramels
1/4 c. cream or canned milk
1/2 c. chopped walnuts
CREAM CHEESE TOPPING:
8 oz. cream cheese
1 egg
1/4 c. sugar
Combine dry ingredients and cut in butter. Blend together oil, egg, and water; add to dry ingredients. Place on a piece of foil, 17 x 11 inches. Roll out to fit foil. Place on cookie sheet. Mix together and spread over pastry. Heat slowly over hot water (double boiler) until caramels are melted and well blended with milk. Mix until blended. Spread cream cheese and caramel topping in alternate strips 1 1/2 inches wide across the length of the pastry covered with apples. Sprinkle with walnuts. Bake at 325 degrees for 35 minutes.

CARAMEL POPCORN BALLS
1 c. butter
2/3 c. evaporated milk
1 1/2 c. white sugar
1 1/2 c. brown sugar
1 c. corn syrup
Vanilla
CARAMEL APPLES:
1 can Eagle Brand milk
1 c. sugar
1/2 c. white corn syrup
Vanilla
Delicious apples
Combine all the ingredients except the vanilla. Cook to a firm ball stage. Prepare in a large heavy canner. Pour in about 1 1/4 to 1 1/2 of the large Tupperware bowls full of popcorn. Stir until all the popcorn is well coated. Pour out onto buttered cookie sheets and spread to cool. Can make into balls or leave on the sheets and pull off as you like. Cook to a soft ball stage. Dip the apples on sticks. Place on waxed paper. Dip the bottoms of the apples in peanut granules, if desired.

APPLE DESSERT/CARAMEL SAUCE
1/4 c. soft oleo
1 c. (each) white sugar, flour
1 egg1/2 tsp. (each) salt, vanilla
1 tsp. (each) baking soda, cinnamon
2 c. chopped tart apples
1/2 c. chopped pecans or black walnuts
--CARAMEL SAUCE:--
1/2 c. (each) brown sugar, white sugar, butter, half & half
Mix together, then add: Mix, then add: Bake at 350 degrees for 40 minutes in a greased 8x8 pan. Bring to boil slowly and cook on medium high for 2 minutes. Remove from heat and add 1/2 teaspoon vanilla. Serve on slice of cake with a dollop of whipped cream.

APPLE SUNDAE CAKE WITH HOT CARAMEL SAUCE
2 1/2 c. apples, chopped
2 tbsp. sugar
1 tsp. cinnamon1 c. flour
3/4 c. sugar
1 tsp. baking powder
1/2 tsp. salt1/4 c. vegetable oil
1 egg, beaten
1/2 tsp. vanilla
1/2 c. chopped nuts
CARAMEL SAUCE:
1/2 c. sugar
1/2 c. brown sugar
2 tbsp. flour
1 c. whipping cream
1/4 c. butter
2 tbsp. vanilla
Let above stand 10 minutes. Mix and set aside. Stir into apple mixture. Mix together. Pour into greased pie plate. Bake at 350 degrees for 45 minutes. Top with hot caramel sauce. Bring to a boil for 3 minutes. Remove from heat and add: Spoon over cake.

FRENCH APPLE DESSERT
4 c. diced, peeled apples
2 eggs
2 c. sugar
2 tsp. cinnamon
1/2 c. salad oil
1/2 c. chopped nuts
2 c. unsifted flour
2 tsp. soda
1 tsp. Salt
CARAMEL SAUCE:
1 c. brown sugar
1 c. sugar
1 c. heavy cream
1/2 c. butter
2 tbsp. flour
2 tsp. vanilla
Place apples in bowl. Mix in eggs. Mix sugar and cinnamon together and add to apples with salad oil and nuts. Mix. Stir together the flour, soda and salt. Add to the first mixture and beat well. Greased and floured 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. Serve with hot caramel. Boil, stir constantly. Serve hot over cake.

CHEESY-CARAMEL APPLE SLICES
6-8 Michigan Eating apples
1 bar (8 oz.) cream cheese, softened
1/2 c. powdered sugar
1/2 jar (12 oz.) hot caramel topping
Chopped nuts
Fruit fresh
Slice and core apples, toss with 1 teaspoon of Fruit Fresh. Beat together cream cheese and powdered sugar until well blended. Spread cream cheese mixture onto a serving plate. Microwave caramel topping on low heat for 2-3 minutes. Pour topping over the cream cheese. Serve bowl of apple slices to be dipped into caramel-cheese and then into nuts. Or if desired, nuts can be sprinkled on top of the caramel.

OLD FASHIONED (EGGLESS) FRUITCAKE
2 c. brown sugar, packed
2 c. raisins
2 1/2 c. dried apples, cooked and still warm
1 c. shortening
1 c. chopped nuts
3 tsp. baking soda
1 tsp. cinnamon
3 c. sifted plain flour
CARAMEL FROSTING:
1/2 c. brown sugar
1/3 c. undiluted evaporated milk
1/2 stick margarine
1 tsp. vanilla
2 1/2 c. powdered sugar
Mix together brown sugar, raisins, apples, shortening, and nuts. Mix and sift soda, cinnamon, and flour. Add to sugar mixture. Pour into a greased and floured tube cake pan. Bake at 350 degrees for 1 hour. Mix sugar, milk, and margarine. Bring to a boil; boil 2 minutes. Remove from heat; add vanilla. Beat in the powdered sugar until thick. Spread on warm cake.

RICE KRISPIE APPLE SURPRISE (MICROWAVE)
1/4 c. margarine
1 pkg. (10 oz.) or 40 regular marshmallows
6 c. Rice Krispies
3 med. apples, tart
1 sm. container Kraft caramel topping
Put margarine and marshmallows in large mixing bowl (glass microwavable) and heat on high 2 minutes. Mix or stir to combine. Place in microwave 1 1/2 to 2 minutes longer on high power. Stir until smooth. Add cereal and stir until well coated. Divide into 2 equal amounts. Using waxed paper, press 1 of the amounts into a buttered 13 x 9 x 2 inch pan. Press evenly into bottom of pan. Thinly slice the 3 medium peeled apples and arrange evenly over the Rice Krispies. Spread thin layer of caramel over apple slices. Then press remaining amount of Rice Krispies over top of apples. Cool then serve by placing slices in cupcake cups.

DOWNSIDE UP APPLE PIE
--APPLE FILLING:--
6 sliced med. tart apples
1 tbsp. fresh lemon juice
1/4 c. brown sugar, packed
2 tbsp. all-purpose flour
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. Salt
--CARAMEL TOPPING:--
5 tbsp. soft butter
1/2 c. brown sugar
1/2 c. pecan halves (or any lg. nut)
Prepare one 9-inch double crust pie shell. Combine in mixing bowl, apples, lemon juice, brown sugar, flour, cinnamon, nutmeg and salt. Turn into pie shell. Pack down well. Cover with top crust. Seal and flute edges. Vent top with a fork. Bake at 375 degrees for 40 to 45 minutes. Remove from oven and let cool for 10 minutes on rack. Invert onto serving dish. Cover with pecan halves. In a medium saucepan, heat butter until melted, add brown sugar and stir until syrupy texture. Drizzle over the pecans and down sides of pie shell.

CARAMEL APPLE CRISP
8 to 10 c. apples, sliced
Cinnamon & sugar
TOPPING:
2 c. oatmeal
1 c. butter or margarine
1/2 tsp. cinnamon
1/2 tsp. baking soda
1 jar caramel topping
1 tbsp. lemon juice
1 3/4 c. flour
1 c. brown sugar, packed
3/4 tsp. salt
Dash of nutmeg (optional)
Mix apples with lemon juice, cinnamon and sugar--like making an apple pie. Combine topping, put on top of apples and bake in 9 x 13 inch pan at 375 degrees for 30 minutes or until apples are done. Take out of oven and pour a jar of caramel topping over all.

CARAMEL APPLE SALAD
6 Snicker bars, regular size, cut into pieces
4 qt. bowl apples, cut into bite-size pieces, half peeled and half unpeeled
1 (12 oz.) container Cool Whip
Caramel sauce or topping of your choice