2 cup high-quality apple cider 

1 cup heavy cream or whipping cream, divided

1 tsp ground cinnamon

Pinch nutmeg

1/4 tsp allspice

1 1/2 cup sugar

1/3 cup light corn syrup

1/2 cup real butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it…it might try to run away. Set aside to cool.

Line an 8” square pan with parchment paper, making sure to leave about 1” hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside. 

In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.

In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.

Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.

Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2” squares and wrap each caramel in wax paper, but I’m lazy so I cut the caramel into 1/2” logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won’t last that long. These things are delicious!

Ingredients

Vanilla Pudding

Non-pariels (in orange)

Crushed up Oreos

Tall shot glasses (mine are from Pier 1′s tasting line)

Instructions

layer a few spoonfulls of pudding, then non-Pariels, then more pudding, and finally oreos repeat until your glass is full.

Ingredients

2 tablespoons butter

1/4 cup packed brown sugar

2 medium ripe bananas, halved lengthwise

1 sheet frozen puff pastry, thawed

4 ounces semisweet chocolate, melted

Vanilla ice cream, optional

Directions

In a large skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from the heat; set aside.

Unfold puff pastry. Cut into four rectangles. Place a halved banana in the center of each square. Overlap two opposite corners of pastry over banana; pinch tightly to seal. Place on parchment paper-lined baking sheets.

Bake at 400° for 20-25 minutes or until golden brown. Drizzle with chocolate. Serve warm with ice cream if desired. Yield: 4 servings.

Ingredients

1-1/2 cups unsweetened applesauce

1 egg

1 cup sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 cup raisins

1 cup chopped walnuts

Directions

In a bowl, combine the first five ingredients. Combine flour, baking soda, cinnamon, cloves and nutmeg. Add to applesauce mixture; mix well. Stir in the raisins and walnuts. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 12-16 servings.

Ingredients

2 ounces unsweetened chocolate, broken into pieces

1/2 cup boiling water

1/2 cup shortening

2 cups packed brown sugar

2 eggs, separated

2 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1/2 cup water

1/2 cup chopped walnuts

1 teaspoon vanilla extract

COCOA FROSTING:

6 tablespoons butter, softened

3-1/2 cups confectioners’ sugar

1/2 cup baking cocoa

1-1/2 teaspoons vanilla extract

Pinch salt

4 to 6 tablespoons milk

Directions

In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes.

In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla.

In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.

In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake. Yield: 12-15 servings.

Ingredients

1-1/2 cups canola oil

2 cups sugar

4 eggs, separated

1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)

1/4 cup hot water

1 teaspoon vanilla extract

2-1/2 cups cake flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup chopped pecans

FROSTING:

1-1/3 cups sugar

2 cans (5 ounces each) evaporated milk

4 egg yolks, lightly beaten

1/2 cup butter, cubed

2-2/3 cups flaked coconut

1 cup chopped pecans

2 teaspoons vanilla extract

Directions

In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla.

In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans.

Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.

For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes.

Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers. Yield: 10-12 servings.