CARAMEL-APPLE EUPHORIA
2 medium-size cooking apples
1/2 cup apple juice
7 oz caramel candy squares, unwrapped (like kraft caramels)
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 cup cream-style peanut butter
FOR SERVING:
7 slices Angel-food cake (or 1 quart vanilla ice cream)
Peel, core, and cut each apple into 18 wedges; set aside.
Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon in crock pot. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges.
Cover and cook on LOW for 5 hours. Stir thoroughly; cover and cook on LOW 1 additional hour.
Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.
Makes 7 servings
Adapted from source: Crockery Favorites by Mable Hoffman
2 medium-size cooking apples
1/2 cup apple juice
7 oz caramel candy squares, unwrapped (like kraft caramels)
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 cup cream-style peanut butter
FOR SERVING:
7 slices Angel-food cake (or 1 quart vanilla ice cream)
Peel, core, and cut each apple into 18 wedges; set aside.
Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon in crock pot. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges.
Cover and cook on LOW for 5 hours. Stir thoroughly; cover and cook on LOW 1 additional hour.
Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.
Makes 7 servings
Adapted from source: Crockery Favorites by Mable Hoffman
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