Apple Cider Syrup

This is a recipe from my mission president's wife. I remember having breakfast at the mission home in Japan--thick french toast, topped with yogurt and this syrup. It also goes well on pancakes and German Apple Pancakes.

• 2 cups sugar
• 1/4 cup cornstarch
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 4 cups apple juice or cider (1 liter works also)
• 1/4 cup lemon juice
• 1/2 cup butter or margarine

Mix all ingredients except for the butter in a saucepan and bring to a boil, stirring often. Reduce heat and add margarine.

Serve with sour cream or plain yogurt.

German Apple Pancakes

I can't remember where my mom first got this recipe, but for almost as long as I can remember it has been a family tradition to make these for breakfast on Christmas morning. For any who have not had a similar dish before, these are not the typical flat pancakes that most of us think of--they are literally pan cakes, cooked in a 9"x13" pan. All the eggs in them cause them to puff up and make quite the impressive display (show them off to your family quickly, though, because they settle a bit as they cool). Serve topped with powerdered sugar, cinnamon sugar, your favorite syrup (I recommend the Buttermilk or the Apple Cider syrups posted elsewhere on this blog), or all of the above!

• 2 tart apples (peeled and cut into thin slices)
• 1 cup milk
• 1 cup flour
• 6 eggs
• 1 tsp salt
• 6 T butter
• Cinnamon sugar

Preheat oven to 400°F. Put butter in bottom of 9"x13" baking pan and place in oven to melt while you mix other ingredients and slice apples.

Add all ingredients (except apples and butter) into a blender and blend until smooth.

When butter is melted and sizzling, line bottom of pan with apples and sprinkle with cinnamon sugar. Pour batter over apples and bake at 400°F for 25 minutes. Remove and appreciate!Serves 6-8.

Nan's Famous Caramel Apples

One of my favorite memories from my time in Utah was going to my "cousinish-aunt's" (Nan Black) house to make the best and fanciest caramel apples ever! Below, I share her recipe for the caramel as well as the basics of dipping. But the greatest thing about these apples (besides eating them), is that they become a work of art and the artist can be as creative as he/she wants. In memory of caramel-making times at Nan's, I've started hosting annual caramel apple-making parties.

Caramel Recipe:
I usually double this recipe.

• 2 cups brown sugar
• 1 cube butter (1/2 cup)
• 1 cup light corn syrup
• 14 oz. can of sweetened condensed milk

Gradually bring these ingredients to a boil in a large saucepan, stirring constantly. Boil until candy thermometer reaches temperature slightly above soft ball stage. This is something you may need to experiment with a bit. It varies with thermometer and with altitude. (Here in low altitude Iowa I found that ~242°F was perfect; in high-altitude Utah 230-232°F. If the caramel is too soft it will take a long time to get firm and it will run off the apples when you put them down; if it gets too firm it will be more difficult to eat. I recommend using your candy thermometer as well as the Cold Water Test. For more help with candy temperature:

http://www.exploratorium.edu/cooking/candy/sugar-stages.html

• 1 tsp. vanilla extract

When caramel has reached the desired temperature, remove from heat and add vanilla while stirring.

For Apples:

I prefer large, round, tart apples. Wash and dry apples thoroughly. Put wooden sticks into them. Dip in warm caramel and allow to cool until caramel is firm.

You can then dip them in chocolate (white or dark--almond bark works just fine) and sprinkle with anything else you like (e.g. english toffee, coconut, crushed oreos, nuts, etc.).

Nan's classic ones are dipped in white molding chocolate and then sprinkled with cinnamon sugar.

Chunky Apple Cake

This apple cake is absolutely delicious! And it is easy to make. The recipe is from Taste of Home magazine.

• ½ cup butter, softened
• 2 cups sugar
• ½ tsp. vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 1 ½ tsp. cinnamon
• 1 tsp. nutmeg
• ½ tsp. salt
• ½ tsp. baking soda
• 6 cups chopped peeled tart apples

Preheat oven to 350°.
In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

Spread into a greased 13"x9"x2" baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

Butterscotch Sauce:

• ½ cup packed brown sugar
• ¼ cup butter
• ½ cup heavy whipping cream

In a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Spoon over individual servings of cake.