Deb’s Gourmet Apples

I'm after the recipes for apple crumble and chocolate chip cookies, easy to make but yummy thank you =)

APPLE CRUMBLE

6 apples
6 tablespoons sugar
1 teaspoon cinnamon
6 teaspoons butter
Crumble:
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats

Method: Peel and slice apples into greased baking dish. Combine sugar and cinnamon and sprinkle over apples. Dot with two teaspoons of the butter. Blend the remaining four teaspoons of butter into brown sugar. Mix and add flour and rolled oats. Spoon mixture over apples. Bake at 350%F. for 15mins. Uncover and bake until crust is golden and apples are tender (approx. 35 minutes.)
Serve warm or cold with whipped cream. Delicious!

THE BEST CHOCOLATE CHIP COOKIES(SOFT)

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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Instructions
Difficulty: Moderately Easy
Things You’ll Need
4 Granny Smith apples
4 wooden popsicle sticks
16 ounces of chocolate chips, semi-sweet or milk your preference
8 ounces white chocolate
double boiler
bowls for melting chocolate
Steps
1
Step One
Wash the apples and insert sticks. Place the apples in the refrigerator while melting chocolate. The chocolate will stick better if the apples are cold.
2
Step Two
Bring water to boil in pan of double boiler. Melt the semi-sweet or milk chocolate slowly in a bowl over double boiler for about 2 minutes, you’ll want to stir it after a minute. Remove from heat and stir till melted and warm not hot. Do the same with the white chocolate.
3
Step Three
Remove the apples from the refrigerator and dip in the semi-sweet or milk chocolate. Lift and swirl the apple to coat evenly. Hold the apple up over the bowl and let the extra drip off. Take the apple and move to the bowl of white chocolate. Hold the apple over the white chocolate and with a spoon drizzle.
4
Step Four
Line a cookie sheet with wax paper and set the chocolate dipped apples on it. Refrigerate the apples until the chocolate is set. Wrap and decorate as desired.

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Tags: chocolate apple by Deb.
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Hey you guys! Everytime I make caramel apples I always get the problem of the caramel sliding off the apple when I let the caramel apple stand at room temperature. I've tried washing the apples first to get the wax out, letting the caramel cool before dipping so it'll stick more, putting the apple in the ref to chill… won't work though. It doesn't slide off directly but I know it's moving downwards because the chocolate covering starts to crack. Would love to put the apples in the ref to keep the caramel in place but that won't be possible if I plan to sell them at our outdoor christmas country fair. Any tips?
By the way, I use homemade caramel using corn syrup, butter, sugar, condensed milk.
drizzling is great, I know, but I would like to have apples that are covered completely in chocolate

I think you are definitely correct in using the apples at room temperature. Unless you are making your own caramel and allowing it to cook to a point where it is harder than regular caramel, you are going to have the problem with a chocolate coating cracking. Drizzling the chocolate is a good idea, and very pretty too! You can drizzle white and dark on the same apples for a really nice looking apple. Also, try rolling the apple in miniature chocolate chips, or crushed candy bars. My favorite is caramel apples rolled in crushed snickers.

Good luck with the fair!

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