#3644 - Hot Cinnamon Apples

(by Shirley McNevich)

1/4 cup butter
4 large tart apples
2 tsp. cornstarch
1/2 cup cold water
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon

Wash, peel and core apples, then slice them into 1/4" slices. In a cast iron skillet over medium heat add butter--melt. Add apple slices--cook/stir until apples are almost tender. In a bowl add water and cornstarch--mix well. Pour cornstarch mixture into the apple mixture--stir. Add brown sugar and cinnamon--cook/stir until apples are tender and sauce has thickened. Serve warm as a side dish, or serve at room temperature over vanilla ice cream.

#3620 - Upside Down Caramel Apple Cake

(by Shirley McNevich)

Batter: 2 2/3 cups flour; 2 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. salt; 2 cups white sugar; 1 cup softened butter; 4 eggs; 2 tsp. vanilla; 1/2 cup milk

Topping: 1/2 cup butter; 1 1/2 cups Domino's dark brown sugar; 1 tsp. cinnamon; 4 medium apples (washed, peeled and sliced)

In a saucepan over medium heat add 1/2 cup butter--melt. Slowly add brown sugar while stirring--cook/stir until mixture starts to boil. Remove from heat--add 1 tsp. cinnamon--stir well. Pour the hot mixture evenly into the bottom of a greased 9 x 13 cake pan. Spread all of the apple slices evenly over the hot mixture. Batter: in a bowl add flour, baking powder, 1 tsp. cinnamon, and salt--stir to mix. In a mixer add 1 cup butter and the white sugar--beat. Add eggs one at a time--beat. Add vanilla--beat. Slowly add flour mixture--beat. Slowly add milk--beat. Pour batter evenly over the apple slices. Bake at 325 degrees 55-70 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake edges with a knife. Place a cake plate upside down on top of the cake, then invert the cake on to the plate. Serve cake with whipped cream.

#3614 - Apple Tart Mound

(by Shirley McNevich)

1 3/4 lbs. granny smith apples OR Fuji apples
2 TBSP lemon juice
1 1/2 tsp. lemon zest
1/2 cup white sugar
2 TBSP cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt
1 unbaked pie crust dough (or make your own)
1 egg white
1 tsp. cream
turbindado sugar
1 tsp. butter
good quality vanilla ice cream

Wash, peel, core and thinly slice all of the apples. In a large bowl add the apple slices, lemon juice and lemon zest--toss to coat. In a separate bowl add the white sugar, cornstarch, cinnamon, nutmeg and salt--whisk to mix. Sprinkle the cinnamon mixture over the apples--toss to coat. Flour your counter, then roll out your dough to a 14" circle (dough will be thin). Place the dough on a greased cookie sheet. Mound the apples into the center of the dough so that you have about 3" dough ring all around the outside of the dough that does not have any apples. Gently fold up the edges of the dough on to the apples (many of the apples will NOT be covered with dough). In a bowl add egg white and cream--beat well. Brush the egg white mixture over all exposed dough. Sprinkle turbinado sugar all over the apples and dough. Cut the 1 tsp. butter into small pieces and dot the apples with the butter pieces. Bake at 400 degrees 45-55 minutes or until well browned and apples are tender. Cool for 1 hour before cutting and serving with vanilla ice cream. Note: if near the end of baking you notice the exposed apples getting too brown, cover JUST the apples with some foil.