Caramel Apple Salad Recipes

Steps:

• Mix all together and let set overnight.

Steps:

• Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
• Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
• Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
• Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
• Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
• Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
• Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.
• Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
• Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
• With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
• Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.
• Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.
• Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

Steps:

• For the pretzels: Pour the warm milk into a medium bowl and sprinkle the yeast over. Let the yeast bloom until softened and foamy, about 5 minutes.
• Stir in the brown sugar, vanilla and 1 cup of the flour with a wooden spoon until just combined. Stir in the softened butter until incorporated, then add the remaining 1 1/4 cups flour, chopped apple, cinnamon and kosher salt to make a sticky dough.
• Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly buttered large bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper.
• Punch the dough down to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover it and let rest until it relaxes.) Divide the dough into 6 pieces.
• Working with one piece at a time, roll and stretch the dough with the palms of your hands into a 24-inch-long rope. Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, creating a pretzel shape. Repeat with the remaining dough.
• Dissolve the baking soda in 3 cups hot water in a shallow baking dish. Gently dip each pretzel in the soda solution, let some of the excess water drip off, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until the pretzels are puffed and deep golden brown, 12 to 15 minutes. Set aside to cool.
• For the caramel glaze: Melt the butter and brown sugar in a small saucepan over medium-low heat until completely melted and smooth. Whisk in the heavy cream until combined, then transfer to a medium bowl. Whisk in the confectioners' sugar, vanilla and salt until smooth (it should be thick enough to drizzle over the pretzels but not so thin that it drips away). Immediately transfer to a small piping bag or resealable bag, snip the corner and drizzle over the cooled pretzels. Let the glaze set, about 10 minutes.

Steps:

• Cut and peel apples.
• Make pudding
• Add Marshmallows and coolwhip to pudding
• Add cut up apples.
• Enjoy!

Steps:

• Beat egg.
• Combine egg, flour, sugar, juice from the can of pineapple and vinegar in a saucepan.
• Stir on low heat until the consistency is like pudding.
• Refrigerate until completely cool.
• When cold, fold in Cool Whip.
• Add apples and pineapple and stir gently until completely coated.
• Just before serving, sprinkle chopped peanuts on top.

Steps:

• In a large bowl, whisk milk and pudding mix for 1 minute (mixture will be thick). Whisk in 1 cup whipped topping. Fold in remaining topping. Fold in apples. Chill until serving. Sprinkle with peanuts.

Steps:

• Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
• Refrigerate salad until completely chilled, at least 30 minutes.

Steps:

• Place butter lettuce on a platter. Top with apples. Drizzle with ice cream topping. Top with walnuts.

Steps:

• Mix sauce ingredients together.(sugar, pineapple flour, egg,vinegar).
• Heat on stove until thick, stirring often.
• Cool in refrigerator.
• Fold together sauce, cool whip and peanuts. Fold in apples.
• Sprinkle with peanuts and chill until served.

Steps:

• Toss apples and lemon juice together in a bowl. Mix in candy bar pieces. Fold whipped topping into the salad. Dust cinnamon on top. Keep chilled until ready to serve.