Arrange the apple slices in the bottom of a lightly buttered 13x9x2 glass baking dish. Then sprinkle the apple slices with the cinnamon.
Mix the flour and the brown sugar in a two quart mixing bowl, then cut in the butter until the mixture is crumbly. Set aside.
Syrup: Combine the ingredients listed above and mix well.
Drizzle half of the syrup mixture over the apples.
Cover the apple mixture evenly with the crumbly flour, sugar and butter mixture.
Pour the remaining syrup over the top of the flour mixture.
Bake at 350ºF for one hour.
Serve the dessert hot with a generous dollop of whipped cream and/or a side of vanilla ice cream. Caramel Nut Squares - ☺♥ This is one of Marie’s great recipes for Christmas cookies. Ingredients for Shortbread base: 1 1/2 cups of flour
¾ cup of butter
1/4 cup of powdered sugar
¼ cup of granulated sugar Directions: Heat the oven to 300ºF. Mix the flour, butter and sugars using an electric mixer. It will form a uniform dough when it is well blended. Press the mixture into a lightly buttered oblong rectangular baking dish, 9x13x2 inches. Bake for 20 minutes, then turn the baking dish around so the front of the baking dish faces the back of the oven. Bake for 20 more minutes and see if the shortbread base is a light tan. If it does, remove the baking dish to a wood cutting board, otherwise bake for five more minutes. Keep the shortbread base baking dish in a warm 150º F oven until you are ready to use the caramel nut mixture described below. Once the caramel nut mixture is made, immediately pour it over the top of the shortbread, spread it evenly with a knife, especially the chopped pecans, and allow it to cool to room temperature. Then cut the final layered product into squares about 1½ inch by 1½ inch.
½ cup of chopped pecans Directions for Caramel nut topping: Put the butter, sugar and corn syrups into a heavy saucepan. Heat on low, stirring until the sugar crystals are dissolved. Use a candy thermometer and continue to heat the mixture on low until it reaches a temperature of 240ºF. Remove the saucepan from the heat and stir in the cream. Return the saucepan to the heat. Stir gently until mixture again reaches 240º F. This may take ten to fifteen minutes. Remove the saucepan from heat and stir in the vanilla. Then stir in the chopped pecans. Put the shortbread baking dish on a wood cutting board. Use the caramel nut mixture immediately per the earlier directions for putting the topping on the shortbread base. Let the baking dish cool to room temperature. When the dish is cool cut the product into 1½" by 1½" squares. Store these cookies in a sealed container with waxed paper between layers to keep them fresh and to avoid having them stick to each other.
1½ cups of chocolate chips (or 2 cups) Directions: Mix the eggs using an electric mixer. Add the sugars and the vanilla and mix thoroughly.
Add the softened butter and again mix thoroughly. Add the flour, salt and baking soda and mix well. Add the chocolate chips and mix briefly. Put the cookie dough on a piece of plastic wrap, form it into a 2" diameter tube, wrap it and then freeze it. Once the dough is frozen, preheat the oven to 375º F. Put parchment paper on a cookie sheet. Cut eight, ½" thick circles of cookie dough from the frozen dough tube and put them evenly spaced from each other and from the sides of the cookie sheet on the parchment paper. Bake the cookies for five minutes, then turn the cookie sheet 180º around and bake the cookies for an additional four minutes. Remove the parchment paper from the cookie tray with the cookies still on it and let the cookies cool to room temperature. They will look really funky as the batter will have spread during baking to form an irregularly thin cookie of final size about four inches in diameter, and most of the chocolate chips will remain in the center of the cookie. Gently remove the cookies, or, store them in a sealable container with the batches separated by the sheets of parchment. Repeat the above baking steps for the remainder of the frozen cookie dough. Serve the cookies as suggested above or with hot coffee or plain milk. The cookies are soft and easily torn apart into bite size pieces, and WOW are they tasty! Enjoy! Coffee Cake - ?
This is a no or low gluten recipe I found on the Internet to accommodate my wife’s new diet. I modified the recipe a bit. But this coffee cake lacks the crumb topping I am used to seeing with coffee cake. Instead, the topping ingredients are swirled into the raw batter. I will report back with results when I try it. Ingredients: 1 cup of softened butter
Set the oven temperature at 350ºF. Use an electric mixer and mix the 2 cups of sugar and softened butter until the mixture is light and fluffy. Add the eggs and then the vanilla and continue mixing. Mix the salt, baking soda and flour in a separate bowl. Add about 1/3 of the dry mixture and 1/3 of the sour cream to the electric mixer bowl and mix briefly. Repeat that process with the remaining dry mixture and sour cream, mixing only until the batter is smooth. Spoon 1/3 of the batter into a greased ten inch tube pan. Mix the remaining ¾ cup of sugar, the nuts and the cinnamon in a small bowl.
Spread 1/3 of the dry mixture throughout the batter in the tube pan. Replicate the layer 2 more times. Bake for 60 to 65 minutes until a toothpick inserted close to the center comes out clean. Cool the coffeecake for 15 minutes, then take it out of the tube pan and let it cool on a wire rack. Serve.