#1793 - Upsidedown Apple Cake

(by Shirley McNevich)

2 medium baking apples (washed, cored, peeled and sliced)
2 TBSP Parkay margarine (melted)
1/3 cup Kayro dark OR light corn syrup
2 TBSP Domino's dark brown sugar (packed)
1 tsp. cinnamon
1/2 cup chopped walnuts (optional)
2 1/4 cups Bisquick
1/4 cup white sugar
1/2 tsp. allspice
1 egg
3/4 cup milk

Spray an 8 x 8 glass baking dish with Pam--set aside. In a bowl add melted Parkay, corn syrup, 1 tsp. cinnamon and brown sugar--stir until mixed. Pour the brown sugar mixture evenly into the bottom of the prepared baking dish. Arrange apple slices on top of the brown sugar layer. Sprinkle the nuts over the top of the apples. Bake at 350 degrees for 15 minutes. While that's baking, in a bowl add Bisquick, white sugar and allspice--stir. In a separate bowl add egg and milk--beat. Pour egg mixture into the Bisquick mixture--stir just until moistened. Remove dish from oven after 15 minutes--pour the Bisquick mixture evenly over the apple slices. Return to oven and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool for 15 minutes, then loosen the edges and invert on to a cake plate.

#1274 - Toffee Squares

(by Shirley McNevich)

4 1/2 cups Quaker quick oats (uncooked)
1 cup Domino's dark brown sugar (packed)
1 1/2 sticks butter (melted)
1/2 cup Kayro corn syrup
1 TBSP vanilla
1/2 tsp. salt
1 - 12oz. bag Nestle's semi-sweet chocolate chips
2/3 cup chopped nuts

In a bowl add quick oats, dark brown sugar, melted butter, corn syrup, vanilla and salt--stir with a spoon until mixed. Grease a 10" x 15" jelly roll pan. Press the oat mixture into the greased pan--use the back of a spoon to press the mixture. Bake at 400 degrees for 18-20 minutes or until browned. Remove from oven, spread the chocolate chips on top of the hot mixture. After a few minutes when chocolate is melting, use a knife to spread the melted chocolate bits evenly. Sprinkle the nuts over the top of the melted chocolate. Cool completely. Cut into squares or bars.

#1122 - Smooth Chocolate Glaze

(by Shirley McNevich)

1 cup Nestle's semi-sweet chocolate chips (use milk chocolate chips for milk chocolate glaze; use butterscotch chips for butterscotch glaze; use white chocolate chips for white chocolate glaze)
4 TBSP butter
2 TBSP Kayro corn syrup

Place chocolate chips in a microwave safe bowl--microwave according to bag directions. As soon as the chocolate has melted, add the butter and corn syrup--stir until smooth. Spread glaze on cookies, cakes, donuts, etc.

#1104 - Chocolate Pudding Pound Cake

(by Shirley McNevich)

1 box chocolate cake mix (NO PUDDING in mix)
1 - 3.75oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1 cup water
1/2 cup canola oil
1/2 cup chopped pecans (coarse)
Glaze: 2 TBSP Hershey's cocoa; 1 TBSP canola oil; 5 tsp. water; 1 TBSP Kayro clear corn syrup; 1 cup Domino's powdered sugar

In a mixer add eggs and canola oil--beat. Add chocolate cake mix--beat. Add water--beat. Add pudding mix--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add pecans and stir with a spoon. Pour batter into a greased and floured 10" tube cake pan/bundt cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Wait about 30 minutes after cooling cake, then loosen edges of cake with a knife and invert it on to a cake plate--set aside until it cools completely. In a saucepan over low heat add cocoa, 1 tsp. canola oil, 5 tsp. water, corn syrup--cook and stir until smooth. Remove from heat--add powdered sugar and stir with a spoon until smooth. Let glaze cool to room temperature--stir. Drizzle glaze on cooled cake.

#106 - Homemade Caramels

(by Martha [Engle] Sweetser)

2 cans Eagle brand condensed milk
1 cup dark brown Domino's sugar
1 - 16oz. bottle of dark Kayro corn syrup
1 pound butter

Combine all ingredients in a saucepan over medium heat--you must stir constantly. Heat until small amount of the mixture will form a soft ball if you drop it in a glass of cold water. When done, pour on a greased cookie sheet that has a lip on all four sides. Let cool. Cut into 1" square pieces and wrap individually in small pieces of wax paper, twisting the ends closed.