Carmel apple drizzle, no-bake pretzel cookies, no-bake cake batter cookies

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This is the time for the high carbohydrate goodies.
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Carmel apple drizzle
2 C granulated sugar
1-1/2 C vegetable oil
2 tsp. vanilla extract
3 large eggs, room temperature
3 C all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
3 medium Granny Smith apples – peeled, cored and chopped
Caramel glaze:
1/2 C butter
2 tsp. heavy cream
1/2 C packed brown sugar
1 tsp. vanilla extract
Preheat oven to 325 degrees. Grease a 9-in. Bundt pan. In a large bowl, beat sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy. Combine flour, baking soda, cinnamon and salt; stir into batter just until blended. Fold in apples by hand. Pour into prepared Bundt pan. Bake for 55-70 minutes or until an inserted toothpick comes out clean. Allow to cool for about 20 minutes in pan and then invert on to a wire rack.
For glaze, heat butter, heavy cream, and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve sugar, and then remove from heat. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken. Poke holes in top of cake then drizzle mixture over warm cake.
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No-bake pretzel cookies
1/2 C butter or margarine (one stick)
1/2 C milk
2 C granulated sugar
1/4 C unsweetened cocoa
1/2 C creamy peanut butter
1 tsp. vanilla extract
2-1/2 C old-fashioned oats
1 C chopped pretzels
In a medium saucepan, melt butter over medium heat. Once melted, stir in milk, sugar, cocoa. Bring to a boil and boil for 2 minutes. Remove from heat, stir in peanut butter and vanilla until smooth. Add in old-fashioned oats and pretzels. Drop mixture by spoonfuls onto waxed paper and let cool completely. Cookies will set up and harden as they cool.
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No-bake cake batter cookies
1/2 stick of butter
1-1/2 C sugar
1/2 C milk
1-1/2 C white chocolate chips
3 tbsp. cake mix (yellow cake mix or Funfetti)
1 tsp. vanilla extract
2 C quick oats
multi-colored sprinkles
Place butter, sugar, and milk in a medium to large saucepan; bring to a boil over medium heat. Continue to cook for 1 minute longer. Remove from heat and stir in vanilla extract, cake mix, and white chocolate chips. Stir until mixture is smooth and chocolate has melted. Stir in oats, then gently stir in sprinkles – don’t stir too much so they don’t melt! Allow to cool to set before serving.
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She said, “I never buy chips because then I’ll eat them. So instead I look in my pantry every day and I’m disappointed I don’t have any chips.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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