We had this one at a recent party and really enjoyed it…perhaps it should be called Dentist’s Delight, since if the nuts don’t get your teeth, the caramel sure will…LOL.
CARAMEL APPLE DIP
Printed from COOKS.COM
2 (8 oz.) pkgs. cream cheese
1 (19.5 oz.) jar butterscotch caramel fudge topping
1 (7 oz.) can Fisher Nut topping or fresh chopped pecans
8 to 10 sliced apples
Mix softened cream cheese with about 1/2 the jar of topping. Spread on large plate. Spread more of the caramel topping over the cream cheese layer. Sprinkle with nut topping, as much as you like. Serve with sliced apples.
You can use a variety of hard fruits..i.e. pears, firm peaches, etc. It all depends on how soft the cream cheese is…
BTW…Have a glorious Easter!!!
MIXED FRUIT CRISP
This crisp is just Larry’s version of an old-fashioned apple crisp. Be creative, and adventurous!
Servings: about 8 – 10 medium size
You will need 1 oven proof casserole, with lid or use foil to cover.
(He used our French white corning approx. 11” x 8.5” x 3”. It was the perfect size for this quantity.)
Grease with shortening or a bit of coconut oil.
Set oven at 350 F.
1.5 cups pear: peeled and cubed ½ ‘’ size
1.5 cups fresh figs: cut in 1/8ths
1 cup mango: cubed ½” size
1/3 cup white sugar
1/3 cup flour
4 Tbs fresh grated ginger
1 lemon: zest the lemon and squeeze the juice of ½ lemon into the fruit mixture, cut the other half into small segments, skin removed
1 cup of toasted slivered almonds
Amaretto for drizzling lightly over the almonds (optional)
½ cup of flour
2/3 cup rolled oats: large flakes, not quick cooking
1 cup of toasted coconut
I cup brown sugar
1/3 cup of softened butter
1 tsp salt
¼ cup of coconut oil (or use ½ cup of butter instead of 1/3 cup)
The remainder of the lemon zest
Coconut liqueur (not coconut rum) for drizzling over the topping
Honey for drizzling over the topping
Toast the almonds and the coconut separately and put them aside to be added in later.
Whisk flour, ginger, lemon zest and sugar together. Mix fruit together, adding in lemon juice, then sprinkle the flour mixture over the fruit and and mix well to coat all fruit. Place mixture in the greased casserole. Cover the mixture with the toasted almonds and drizzle with Amaretto.
Combine the dry topping ingredients, flour, oats, coconut, sugar, salt and lemon zest. Add the coconut oil and butter. Mix well and press on to fruit and almond mixture. Drizzle with the coconut liqueur if desired.
Put in oven with lid on and set timer for 30 minutes. Remove lid after 15 minutes to allow top to become “crisp”. Reset timer for 20 minutes. Check after 10 min. to see if topping is becoming brown. If you see the topping becoming too brown, replace the lid. Total cook time should be between 30 and 45 minutes.
Best served with a scoop of coconut ice cream or French vanilla if you cannot find coconut.
I know I just posted that chicken recipe, but with this being Easter, it brought back memories of this great dish that Gloria made as a side to the ham. The recipe came from an old magazine called “Taste of Home”. You can vary the fruits. I sometimes have used apricots in place of the pears. And then sometimes I leave out the cherries entirely. Choose your favorite fruits. Why not add some fresh figs?
Curried Fruit Sauce for Ham
- Prep: 20 min. Bake: 30 min.
- Yield: 20 Servings
- 1/2 cup butter, cubed
- 1 cup packed brown sugar
- 2 to 3 teaspoons curry powder
- 1/4 teaspoon salt
- 1 can (20 ounces) pineapple tidbits, drained I substituted fresh mango!
- 1 can (15 ounces) mandarin oranges, drained
- 1 can (8-1/2 ounces) sliced peaches, drained and chopped
- 1 can (8-1/2 ounces) sliced pears, drained and chopped
- 12 maraschino cherries, halved
- In a small saucepan, melt butter. Stir in the brown sugar, curry powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a lightly greased 2-qt. baking dish, combine the fruit; mix well. Pour sauce over the mixed fruit. Bake, uncovered, at 300° for 30 minutes or until heated through. Yield: 5 cups.