Caramel apple slices PDF Print E-mail

Mennonite Caramel Apples

6 red baking apples
1 cup brown sugar, firmly packed
1/2 cup water
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon butter
1 cup milk
1/2 teaspoon vanilla extract

Wash and pare apples one-third of the way down from stem end. Leave whole. Remove cores and cook in syrup made of sugar and water. When apples are tender, remove to serving dish. Combine cornstarch and milk to make a smooth paste. Bring cornstarch to the boiling point and then add syrup in which apples were cooked. Cook for 10 minutes or until cornstarch is thoroughly cooked. Remove from heat and add butter, salt and vanilla extract. Pour over apples and serve.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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