Caramelized Apple Bites Recipes

Steps:

• In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. In a bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls. Flatten each ball and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets. Bake at 350°F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
• In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
• Makes about 3 dozen.

Steps:

• 1. Preheat oven to 350 degrees 2. Grease pan with non-stick butter spray 3. Melt butter 4. In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool - you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it's not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough. 5. Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a "cup" 6. Bake for 5 minutes and let cool completely 7. Chop the apples into little pieces - I used a mini food processor. Don't puree, just finely chop 8. Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl 9. Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened 10. Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan) 11. Sprinkle any extra graham cracker on top of the apples (I had some left over!) 12. Bake for 5 minutes on 350 13. Let cool completely 14. Use a knife to loosen from pan and they should pop right out 15. Drizzle with caramel topping

Steps:

• 1. 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.

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the apples to the pan and sprinkle with 1 tablespoon sugar.
• Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
• Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
• Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
• Transfer the apples from the skillet to a serving bowl with a slotted spoon.
• Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
• Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
• If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
• Pour the finished sauce over the warm apples and serve immediately.