Our newest recipe magazine, Fall Baking, is now at the supermarkets. You can purchase a copy also at Sam's Club, Target and Walmart. And if you don't live near any of these stores, order one online by clicking here.
Here is a sneak preview of recipes you will find in it. This is a photo of the Football Cupcake Pull-Aparts. I’ve been calling these cute and very popular pull-apart cakes, “cupcake cakes”.
We developed lots of recipes using apples for this issue in cakes, pies, crisps and bars, to give you ideas for on how to use all those fresh apples now available. The recipe for the yummy Caramel-Apple Crisp is at the end of this blog.
As a bonus, there are 12 Halloween recipes in this issue too.
Caramel-Apple Crisp
Prep Time: 20 Minutes
Start to Finish: 1 Hour 20 Minutes
1/2 cup caramel topping
1/2 teaspoon ground cinnamon
6 large baking apples (about 2 3/4 lb), peeled, cut into 1/2-inch slices (about 6 cups)
2/3 cup Gold Medal® all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine, cut into small pieces
2/3 cup quick-cooking oats
1.Heat oven to 375°F.
2.In large bowl, stir together caramel topping and the cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 8-inch square (2-quart) glass baking dish.
3.In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
4.Bake 45 to 50 minutes or until apples are tender and topping is golden brown.
6 servings