Archive for October, 2011

This recipe is from Stacy’s college roommate and Stacy usually makes it as an appetizer for her daughter’s birthday which is in early November.  It makes quite a bit, so feel free to cut it in half or further.  Apples or pears are especially good paired with this dip, as are gingersnap cookies. 

Pumpkin Cream Cheese Dip

4 c. powdered sugar

2  8oz cream cheese, softened

30 oz pumpkin puree (about 3 ¾ C)

2 tsp cinnamon

1 tsp ground ginger

 Blend sugar and cream cheese; add remaining ingredients.  Serve with apples, pears, or spicy cookies.


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Caramel Apples

Caramel Apples

1 c. sugar

1/8 tsp salt

3/4 c. white corn syrup (Karo syrup)

1 (14 oz) can sweetened condensed milk

Combine all ingredients in a heavy sauce pan.  Cook over medium heat.  Stir gently but constantly to 230 degrees on candy thermometer (about 30 minutes).  Remove, cool slightly, stir in 1/4 C. butter and 1 tsp. vanilla.  Spread over apples (Jonagold, Cameo, small Honeycrisp, Gravenstein, or other crunchy/slightly tart apples work well).

 Yield: covers about 8-10 apples

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