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Caramel Baked Apples1 cup plus 2 tablespoons granulated sugar
1/2 cup water
2 cups heavy (40%) cream
8 (6- to 8-ounce) baking apples, such as Cortland or Empire Stir together sugar and water in a deep, heavy-bottomed 2- to 3-quart pot. Set over high heat; let cook at a rapid boil for 8 to 10 minutes, without stirring or shaking. When syrup starts to caramelize, swirl the pan to spread the color. The moment it reaches a dark caramel shade, remove the pan from the heat. Using oven mitts or a towel to protect your hands, pour in cream, stirring constantly with a long wire whisk as the caramel bubbles up. When the cream is incorporated and the bubbling has subsided, reheat the sauce just to a boil, still whisking. Remove from heat; let cool. Preheat oven to 350 degrees F. Peel and core apples. Slice just enough from the top and bottom of each apple so that it can balance on either side. Arrange the trimmed apples in a roasting pan, deep baking dish or casserole large enough to allow about 1 inch of space between them. The sides of the pan should be higher than the fruit. Pour the sauce over the apples; seal the dish with foil or a tight-fitting ovenproof cover. Bake for 20 minutes; then remove from oven and uncover dish. Using tongs or two large spoons, gently turn each apple upside-down. Cover; bake 20 minutes more. Turn apples over a second time, cover and bake 10 minutes. Test for doneness by pressing the sides of the apples and piercing with the point of a paring knife. The apples should be tender all the way through, but not mushy. If necessary, bake for a few more minutes. When apples are done, use a slotted spoon to stand each apple upright in a warm serving bowl. Strain the apple-caramel sauce into a saucepan; simmer over medium heat until juices evaporate and sauce returns to its original consistency. Pour or spoon an equal amount of sauce over each apple; serve immediately. Yield: 8 servings.

Apple and dried cherry strudel
Apple and Dried Cherry StrudelTraditional strudel dough is rolled and stretched paper thin by hand. To save time, use frozen phyllo dough, which is completely prepared and easy to use. Thaw phyllo overnight in your refrigerator for best results when making strudel.1/2 cup dried tart red ch (Upload by user)

Snow Capped Berry Crisp
Snow Capped Berry CrispMenu idea: Add festive cookie stars that kids will love. Start with sugar cookie mix, cut dough into stars, frost and decorate with colored sugar.1 package yellow cake mix1/2 cup butter or margarine, melted1/2 cup chopped nuts, if desired1 (21 ounce) can (Upload by user)

Apple Crisp
Apple CrispPosted by Gayle at recipegoldmine.com 2/12/2002 10:24 am This is the easiest and yummiest apple crisp. Grandchildren choose this over a birthday cake!!8 apples golden delicious and Granny Smith combined1 tablespoon lemon juiceCinnamon3/4 cup granulated sugar1/2 cu (Upload by user)

Baked Banana Crumble
Baked Banana Crumble4 ripe, firm bananas, peeled3/4 cup orange juice1 teaspoon vanilla extract1 cup flour1/2 cup quick cooking oatmeal3/4 cup brown sugar1/2 teaspoon nutmeg1/2 teaspoon salt6 tablespoons cold butter, in 6 pieces Combine orange juice and vanilla; (Upload by user)

Cherry Almond Crumble
Cherry Almond Crumble1 pound Bing cherries, pitted2 large Granny Smith apples, peeled,    cored, and coarsely chopped2 tablespoons granulated sugar2 teaspoons Amaretto (optional)1 tablespoon flour uTopping/u1/2 cup flour1/4 cup rolled oats, instan (Upload by user)

LuAnn`s Guess the Mystery Fruit Crisp
LuAnn`s "Guess the Mystery Fruit" CrispSource: Original recipe, very loosely based on one from a local church fund raising cookbook.OK, so where I live, it is zucchini season, not apple season but your family may never guess the "mystery fruit." My brother once devour (Upload by user)

Cherry Crisp
Cherry CrispSource: iAmerica`s Best Recipes: A 1996 Hometown Collection/i Recipe submitted by Ann Conrad. From "Feeding the Flock" by Holy Family Parish of Davenport, Iowa1 cup all purpose flour1/2 cup firmly packed brown sugar1/4 teaspoon salt1/2 cup butter or (Upload by user)

Apple Crisp
Apple Crisp8 green apples, peeled, cored and cubedAbout 1/4 cup flourAbout 1/2 cup granulated sugar1 to 2 teaspoons cinnamonMix flour, sugar and cinnamon together. Mix flour mixture with apples. Toss into 9 inch square greased pan.uCrumb Mixture/u1 cup walnuts, c (Upload by user)

Extra Extra Easy Apple Betty
Extra Extra Easy Apple Betty6 servings10 cups sliced apples, peeled1/4 cup apple juice2 cups oatmeal cookie crumbs1/4 cup melted butter1/2 teaspoon ground cinnamonPreheat oven to 375 degrees F.In large bowl, toss apples with apple juice.In separate bowl (Upload by user)

Cherry Nut Crisp
Cherry Nut Crisp2 (14 1/2 ounce) cans pitted tart cherries1 cup granulated sugar1/4 cup quick cooking tapioca1 teaspoon almond extract4 to 5 drops red food coloring, optionaluCrust/u1 cup all purpose flour1/3 cup granulated sugar1/4 teaspoon salt1/8 teas (Upload by user)
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Pear Crisp
Pear Crisp1 (29 ounce) can pears, sliced1 cup milk1 small box instant vanilla or coconut cream pudding3/4 cup flour1/4 cup chopped nuts1/4 cup margarine1/2 teaspoon cinnamon1 egg, beaten1/2 teaspoon vanilla extractPlace drained pears in 8 inch round baking d (Upload by user)
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Peach queen`s peach cobbler
Peach Queen`s Peach CobblerI first made this when I was attending UGA one summer quarter. A friend`s father had a peach orchard and the friend brought me a bushel of fresh peaches and this recipe. I made it for my boyfriend who, I found out later, hated peach cobbler... until he tasted my cobbler (Upload by user)
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Orange cobbler
Orange Cobbler2 tablespoons granulated sugar1 tablespoon cornstarch1/2 cup cold water1/4 cup orange marmalade2 tablespoons orange juice concentrate2 teaspoons butter or margarine1/2 cup biscuit /baking mixDash of ground nutmeg3 tablespoons milkVanilla ice cream (Upload by user)
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Peach-a-berry cobbler
Peach A Berry Cobbler (T&T)This is a family favorite. I often double the recipe to take to a pot luck dinner.1 cup flour1/2 cup granulated sugar1 1/2 teaspoons baking powder1/2 cup milk1/4 cup margarine1/4 cup brown sugar1 tablespoon cornstarch1/2 cup water3 (Upload by user)
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Blueberry cobbler with cinnamon dumplings
Blueberry Cobbler with Cinnamon Dumplings1 (21 ounce) can blueberry fruit filling1 teaspoon grated lemon rind1 tablespoon fresh lemon juice2 teaspoons vanilla extract1 (5 count) can refrigerated cinnamon rolls1/4 cup chopped pecans, toasted2 tablespoons brown sugarS (Upload by user)
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Fresh strawberry cobbler
Fresh Strawberry CobblerServing size: 81/4 cup butter or margarine, softened3/4 cup granulated sugar1 large egg1 teaspoon vanilla extract1 1/4 cups flour1 1/4 teaspoons baking powder1/2 teaspoon salt1/2 cup milk3 cups fresh strawberries, cut in half lengthwi (Upload by user)
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