Some apples work better than others for cooking. Be sure to figure out which apples you fancy in order to enjoy this delicious treat the most you can.
Core and slice approximately 4 lbs of granny smith apples (granny smith is my favorite). Soak these for 2 hours in cold water with lemon juice.
Drain and layer the apples around the edges of a platter. In the middle of the apples, empty a tub of whipped cream cheese. On top of the cream cheese, empty a tub of T Marzetti’s caramel dip or similar caramel dip product (which has been microwaved to be soft and spreadable). Cover the caramel with chopped walnuts (and chocolate chips if desired).
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The following recipe was published in the Pembroke Express newspaper this week, just in time for the Thanksgiving holiday.
Lori's Cranberry Crisp
- 1 bag of fresh cranberries (3 cups)
- 2 large unpeeled pears or apples, chopped
- 1 cup sugar
- 1 tsp. cinnamon
- 1 tbsp. flour
Mix everythig together and place in a shallow casserole or quiche dish.
For the topping:
- 1/4 cup flour (minus the tablespoon used above)
- 1/4 cup brown sugar
- 1/4 cup softened butter
- 3/4 cup rolled oats
- 3/4 cup chopped walnuts
Mix the topping until clumpy (fingers work best) and spread over the cranberry mixture in the casserole dish. Bake for 40 minutes at 375 degree oven.