Caramel - Apple - Streusel Bars

Caramel - Apple - Streusel Bars

Active time : 15 mins

Total Time: 45 mins

Serves: 16

4 Large Apples. Thinly Sliced (About 4 Cups) 

2 tbs. Caramel Sauce

1 Lemon, Zested and Juiced

1/4 tsp. Grounded Nutmeg

1 pkg. (17.5 oz) Oatmeal - Cookie mix

1/2 Cup Cold Butter-Canola Spread

3 tbs. Water 

Heat oven to 350 degrees f.

 In covered bowl, microwave apples and 3 tbs Water for 8 mins. 

Stirring ever 4 mins. 

(Stir Twice) 

 Then drain..In bowl, mix apples with caramel, 2 tsp lemon juice, 1,2 tsp lemon zest and nutmeg.

 In separate bowl, blend cookie mix and butter together until crumbly.

 Reserve 1 1/2 cups.

 Press remaining crumbs into greased 9"x 13" baking dish.

 Bake 8 mins. Top with apples and reserved crumbs.

per serving Cal.193PRO.3gCarb.31gFiber.2gSug.18gChol.8mgSod.168mgTotal Fat:7gTrans.0g

Health Bonus

Safeguard the heart with Apples.

The Pectin in this fruit has been shown to decrease levels of artery - clogging LDL cholesterol by 23 percent.

Recipe from First Women s Magazine 11/4/13

pg 72

Cranberry Apple Pie

Cranberry Apple Pie

Serving 8
Bake and Prep time 1 hour

15oz package all ready pie crust
1 teaspoon flour
2cups cranberries
1 cup of sugar
2 tablespoons cornstarch
2 tablespoons margin

Prepare pie crust follow directions on package
using a 9inch pie pan
Preheat oven at 425f
In large bowl combine Apples and Cranberries
In small bowl combine sugar and cornstarch
Sprinkle sugar mixture of filling Apples/cranberries
lightly toss
spoon into pie crust
dot with margarine
Top with remaining crust
flute edges
cut slits in center of pie
bake at 425f for 35-45 minutes or until apples are tender and crust is golden brown.
cool

Cooking and Baking Terms

Cooking or Baking Terms

• Beat - Mix ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixer until smooth and uniform. 
  
• Boil - Heat liquid until bubbles rise continuously and break on the surface and steam is given off. for rolling boil. the bubbles form rapidly. 
  
• Chop - Cut into coarse or fine irregular pieces with a knife, food chopper, blender or food processor. 
  
• Cube - cut into squares 1/2 inch or larger. 
  
• Dice - Cut into squares smaller than 1/2 inch. 
  
• Grate - Cut into tiny particles using small rough holes of grater citrus peel or chocolate. 
  
• Grease - Rub inside surface of a pan with shorting, using pastry brush, piece of waxed paper, or paper towel, to prevent food from sticking during baking as for some casseroles. 
• Julienne - Cut into thin, match like strips, using knife or food processor. Vegetables, fruits, meats. 
  
• Mix - Combine ingredients in any way that distributes them evenly. 
  
• Saute” - Cook foods in hot oil or margin over medium high heat with frequent tossing and turning motion. 
  
• Shred - Cut into long thin pieces by rubbing food across the holes of a shredder, as for cheese, or by using a knife to slice very thinly, as for cabbage. 
  
• Simmer - Cook in liquid just below the boiling point on top of the stove. Usually after reducing heat from a boil. Bubbles will rise slowly and break just below the surface. 
  
• Stir - Mix ingredients until unformed consistency. Stir once in a while for stirring occasionally. Often for stirring frequently and contentiously for stirring constantly. 
• Toss - Tumble ingredients such as green salad lightly with a lifting motion, usually to coat evenly or mix with another food.