Caramel apple slab pie, Peanut fudge cake, Apple delight


Bring on the carbs!
Caramel apple slab pie
2 pkgs. (14.1 oz. each) refrigerated pie crusts, (4 crusts), divided
1-1/2 C sugar
1/4 C cornstarch
1 TBS ground cinnamon
8 C thinly sliced peeled honey crisp apples, (about 8)
1 C caramel topping, divided
Preheat oven to 400 degrees. Bring crusts to room temperature according to package directions. Unroll pie crusts. Press 2 pie crusts onto bottom and sides of 13×9-inch glass baking dish. Press seams of overlapping crusts in middle of baking dish together to seal. Mix sugar, cornstarch and cinnamon in large bowl. Add apples; toss to coat well. Spoon into pie crust. Drizzle with 3/4 cup of caramel topping. Top with remaining 2 crusts. Pinch edges of top and bottom crusts together to seal. Cut small slits in top crust.
Bake 35 to 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack. Drizzle with remaining 1/4 cup caramel topping to serve.
Peanut fudge cake
2 C all-purpose flour
2 C granulated sugar
1 tsp. baking soda
1 C unsalted butter
1/4 C unsweetened cocoa powder
1 C water
1/2 C buttermilk
2 large eggs, lightly beaten
1 tsp. vanilla extract
16 oz. (about 1-1/2 C) creamy peanut butter
For icing:
1/2 C unsalted butter
1/3 C buttermilk
1/4 C unsweetened cocoa powder
16 oz. confectioners’ sugar, sifted
1 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan. Whisk together flour, sugar, and baking soda in a large bowl. Set aside. Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until mixture boils. Remove mixture from heat and add to flour mixture. Stir until smooth. Stir in vanilla. Transfer batter to prepared pan and spread evenly. Bake 20 to 25 minutes, or until a pick inserted into center of cake comes out clean. Cool in pan on wire rack for 10 minutes. Then, spread peanut butter over cake. Allow to cool completely.
To make icing, place sifted confectioners’ sugar in a large bowl. Set aside. Combine butter, buttermilk and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla. Spread icing over peanut butter. Cake can be served immediately or can sit at room temperature to allow icing to set.
Apple delight
cinnamon rolls (8) in a tube
8 apples (strong apples that will hold up while baking – I used Gala)
melted butter
brown sugar
1C powdered sugar
Slice off top of each apple and hollow out using a melon baller, being careful not to cut through sides and to leave a thicker base. Brush inside of each apple with melted butter and a sprinkling of brown sugar and cinnamon. Place a cinnamon roll in each apple and bake in a preheated oven at 350 degrees for 15 minutes uncovered and then an additional 25-30 minutes covered loosely with foil. Remove from oven and drizzle with icing made from powdered sugar and enough milk to make a runny icing. Serve warm.
Thought – Even when you make the biggest mistake ever, something good always comes from it.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens –

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