Sunday, October 16, 2011

How Do You Like Them Apples?

You may have caught on by now that we here at Faulkner's LOVE pumpkins.  It's kinda obvious, isn't it?
However, that isn't the only fall treat we enjoy...
There is nothing like a yummy apple on a crisp October day!
That is why today we have three awesomely delicious apple recipes to share with you!
And we want to know...


1/4 cup brown sugar
1/4 cup walnuts, chopped 2 tablespoons trans-fat free margarine
1 teaspoon cinnamon 6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider 2 tablespoons orange liquor (optional)
Preheat a large crock-pot on high heat and preset it for 3 hours.
In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon.
Fill the apples with the filling and place them in the crock-pot.
Pour in the apple juice or cider and the liquor, if using.
Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.


1/3 cup finely chopped unpeeled apple
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup chopped walnuts

1/2 cup butter, softened
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour

1 package (14 ounces) caramels
2/3 cup evaporated milk

You Will Also Need:
1 cup chopped walnuts
In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a small saucepan over low heat, cook caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set.
Yield: about 3 dozen.


1/4 stick (2 tablespoons) butter
½ cup firmly packed brown sugar
¼ cup golden syrup
¼ cup cold water
pinch of salt
1x tin (400g) sweetened condensed milk
1 tsp vanilla essence/extract
2 Tbsp brandy
apples (use nice round red ones that ‘stand up’ nicely)

ice cream
chopped nuts
Place the butter in a saucepan and melt it gently. Add the brown sugar, golden syrup, water and salt. Heat gently at first and stir constantly as the sugar dissolves. Bring to the boil, still stirring, until the mixture really bubbles like mad. Reduce the heat, and add the condensed milk, vanilla and brandy. Stir until it’s nicely combined and a good caramel color, then take it off the heat.
Cut the top bit off the apple, and scoop out all the inside flesh. This is where a melon baller comes in handy.
If you want to do this more than 5 minutes before serving, squeeze lemon juice over the apple to stop it browning.
Fill the apple with a scoop or two of ice cream, and drizzle with the warm caramel (if the caramel has thickened while you got the apples ready, just gently heat it again, or add one more dash of brandy).
Top with chopped nuts and serve.

Do you have any awesome apple recipes?  Please sent them our way!

Have a great rest of the weekend!

~ Your Friends at Faulkner's

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