1 bag Kraft caramels
4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)
1 bag white chocolate chips or white chocolate candy melts
cinnamon sugar
1. Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.
2. In a medium saucepan, melt caramel according to package directions.
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.
4. Place on parchment or wax paper that has been sprayed with cooking spray.
5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.
7. Coat the apple with the chocolate.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. Cut into slices and serve.
Friday, November 11, 2011
Tuesday, November 1, 2011
French Bread
2 1/2 cups warm water
2 tbsp sugar
2 tbsp dry yeast
1 tbsp salt
2 tbsp oil
6 cups flour
In a large mixing bowl combine water, sugar, and yeast. (I use my Kitchen Aid.) Let stand for 5 minutes. Stir in salt, oil, and 3 cups of flour. Stir vigorously. Add remaining flour slowly as needed and mix well. (You may or may not need all the flour.) Let rest in bowl for 5 minutes. Stir down. Repeat this process two more times. Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half. Flatten out into rectangles, roll up from the long side. Pinch seam to seal. Arrange both loaves lengthwise on a large, well greased cookie sheet. Place seam side down. Let rise about 20-25 minutes until doubled in size. Use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf. Bake at 375 for 23-25 minutes. Cool on racks.
Note: If you want a crisper crust, you can use a spray bottle to spray a fine mist of water onto the loaves. Also misting the sides of the oven with water will create steam which will help make the crust crustier. You can also place an empty pan on the bottom shelf of the oven while the oven is preheating. After adding the bread to the over, pour cold water into the hot pan on the bottom shelf. Again, this will create steam which will make a crustier crust.
2 tbsp sugar
2 tbsp dry yeast
1 tbsp salt
2 tbsp oil
6 cups flour
In a large mixing bowl combine water, sugar, and yeast. (I use my Kitchen Aid.) Let stand for 5 minutes. Stir in salt, oil, and 3 cups of flour. Stir vigorously. Add remaining flour slowly as needed and mix well. (You may or may not need all the flour.) Let rest in bowl for 5 minutes. Stir down. Repeat this process two more times. Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half. Flatten out into rectangles, roll up from the long side. Pinch seam to seal. Arrange both loaves lengthwise on a large, well greased cookie sheet. Place seam side down. Let rise about 20-25 minutes until doubled in size. Use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf. Bake at 375 for 23-25 minutes. Cool on racks.
Note: If you want a crisper crust, you can use a spray bottle to spray a fine mist of water onto the loaves. Also misting the sides of the oven with water will create steam which will help make the crust crustier. You can also place an empty pan on the bottom shelf of the oven while the oven is preheating. After adding the bread to the over, pour cold water into the hot pan on the bottom shelf. Again, this will create steam which will make a crustier crust.
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