 
 Psalms 17:8 "Keep me as the apple of your eye..."  Ingredients ~ 1/2 cup butter or maragine 1 1/2 cups sugar 1 cup light corn syrup 1 1/2 cups heavy cream Dash salt 1 teaspoon vanilla 6 chilled Red Delicious apples, stemmed and washed Chocolate Glaze Chopped Pecans Chocolate Glaze Combine 1/4 cup light corn syrup, 2 tablespoons butter or margarine in microwave-safe 1-cup measure; microcook on HIGH 1 minute or until mixture boils. Stir in 3 ounces semi-sweet chocolate morsels; Mix thoroughly. (makes 1/2 cup) Combine butter, sugar, corn syrup, cream and salt in microwave-safe 2-quart measure. Microcook on HIGH 22-24 minutes or until microwave-safe candy thermometer reaches 255 degrees F. Remove from heat, stir in vanilla. Cool 5 minutes. Insert sticks into apples at stem end, dip apples into caramel mixture to coat. Place on buttered squares of waxed paper until firm. Remove waxed paper; coat bottoms with Chocolate Glaze and dip into nuts. Chill until firm.  1 pk Yellow cake mix 1 pk Jell-0 instant pudding -lemon flavor (4 serv. pkg.) 4 Eggs 1/2 c Water 1/3 c Oil 1/3 c Sour cream 1/2 c Raisins; chopped 1 c Tart apple; peeled & chopped 1/2 ts Cinnamon 1/4 ts Nutmeg Preheat oven to 350F. Combine cake mix, pudding mix, eggs, water, oil, and sour cream in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Combine raisins, apple, and spices. Mix well and stir into batter. Pour into greased and floured 10-inch fluted tube pan. Bake at 350F for 50-55 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not underbake. Cool in pan about 15 minutes. Remove from pan and finish cooling on rack. Top with Tart Lemon Glaze. TART LEMON GLAZE: Place 1 tablespoon softened butter or margarine in small bowl. Gradually stir in 1 cup sifted confectioners sugar blending well. Add 1 tablespoons lemon juice. Add 1 to 2 tsp. milk or water, a teaspoon at a time, until mixture is of glaze consistency. Spread over top of cake and allow to run down sides. Makes about 1/2 cup or enough for a 10-inch tube or fluted tube cake or two 9 x 5-inch loaf cakes. Wonderful!!! CARAMEL 1/2 c Firmly packed brown sugar 1/4 c Butter/margarine 8oz carton heavy whipped Cream, divided 1/3 c Chopped pecans CAKE 1 pk Apple cinnamon quick breadmix 1 c Chopped, peeled apple 3/4 c Water 3 tb Irish whiskey or water 1/4 c Oil 1 Egg TOPPING Part of the Heavy whipping cream 2 tb Powdered sugar 2 tb Irish Whiskey, if desired Cinnamon, if desired Heat oven to 350F. In small sauce pan over low heat, combine brown sugar, butter and 2 TBS whipping cream. Cook and stir just until butter is melted. Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan. Set aside. In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened. Carefully spoon batter over caramel mixture, making sure caramel is completely covered. Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; invert onto serving plate. Cool. Just before serving, in small bowl, beat remaining whipping cream until soft peaks form. Add powdered sugar and whiskey. Beat until stiff peaks form. Spread whipped cream mixture on top of cake. Sprinkle lightly with cinnamon. Store in refrigerator. Very Decadent!!  JUST A LITTLE APPLE FUN   mateerlabs@pathway.net   |
