Caramel for Apples

 

I believe I found this recipe in 2012, it's been my go to ever since!  

In the beginning I would dip the apples into the caramel but realized when I would reheat the extra that was left over it reheated very well.  So I started keeping it in a glass jar in my refrigerator and reheating that jar up and pouring it out into a bowl or whatever I needed it for.  It heat and reheats very well.   Once it's heated it becomes pourable and you could drizzle it on a cake or put it in a bowl to dip apples slices or even cookies... endless possibilities. 

Caramel Apples
Makes about 10, depending on size

Ingredients
1 cup (2 sticks) unsalted butter 
2 cups brown sugar, packed
1 cup  light corn syrup or maple syrup                                                                              
1- 14-ounce can sweetened condensed milk 
1 teaspoon vanilla extract

In a large saucepan set over medium high heat, melt the butter. Stir in brown sugar and reduce heat to medium, stirring frequently, until the sugar is dissolved and the butter is incorporated. Add the corn syrup, mixing thoroughly.  Finally, add the sweetened condensed milk, and return to medium high heat. Bring to a boil, then cook, stirring constantly, until the mixture reaches 235 degrees (113 C). Remove from heat and stir in vanilla and food coloring (if using). Immediately dip apples.

Dip apples: Hold the skewered apple at a 45 degree angle as you dip it into the caramel. Rotate the apple until it is coated completely. Allow excess caramel to drip off then place the dipped apples on a baking sheet lined with parchment paper. Allow to cool completely before serving.

Like I said above I generally heat the caramel in the glass jar then pour into a cute little bowl and dip the apple slices in it or drizzle some on a slice.  Then I just put that same bowl back in the fridge for next time.

 

 

Well after almost 11 years, I’m back!  I’ve thought about coming back but then I’d just

talk myself out of it, it takes so much time, but the love of a good recipe brought me

back!  I was actually locked out of my blog for a several years maybe I just didn’t know what

I was doing.  I don’t know but I love sharing recipes with people and still do that often because

I still love to cook, and I cook a lot.

 

I am also updating some pictures; geez I have some bad ones on here.

I hope to update some recipes and pictures and start adding new things because in the end

It is All About A Good Recipe and I still believe that to this day!

Hot Sauce - from Grilled Veggies

My brother-in-law Marcus made some great hot sauce a couple of days after Thanksgiving..... Man was it good!  He also had some great chicken and rice boudin which most of us had never eaten before (he got it in Louisiana).  We all acted like we hadn't even just had a huge Thanksgiving feast two days before, it was sooo good!  The day before that some of us had gone to Canton, Texas for some shopping and when we came home he had Gumbo and Etoufee waiting for us...  again we ate like we hadn't had a big meal in days!  So much flavor in everything!

The next week I made this hot sauce in the freezing cold! I just kept thinking about how good it would be and being cooped up in the house there was a lot of cooking going on!  But still I wanted hot sauce!!  In Texas we had an ice storm but it didn't keep me away from  using the grill outside!  I make Hot Sauce a lot (link in blue of my original sauce), as good as the one I make is I love the grill taste for something different!  It reminds me of Pappasito's hot sauce and I love love theirs.  Marcus' is actually better!  Our whole family agreed and we all love Pappasito's!

You eat this hot sauce hot as in temperature! Might sound weird but it's really good!

I made this again a few weeks later and stored the leftovers in the fridge.  I ate some of the hot sauce cold out of the fridge and then I reheated some in the microwave.  I liked it both ways!

Place onions, tomatoes and jalapenos on the hot grill

 

 

This is what they look like when I took them off the grill, the peeling on the tomatoes comes right off.

 

 

I put this in a pitcher and used a hand held blender that you can place right in the pitcher.  You can also use a regular blender or food processer.

 

Delicious!

 

 

 

5 to 6 tomatoes 

3 to 4 jalapenos (or more if you like it hot, hot)!

1 onion sliced in thick slices (kept together)

Lawry's Garlic salt with the green lid

Black Pepper

 

Place tomatoes, jalapenos and onions on the hot grill.  Grill until the onions start to get a black marking then take off, same with jalapenos.  The Tomatoes will become soft and the skin will start peeling off, they are ready then..  The jalapenos you just throw with the black skin (after removing the stem but the tomatoes you peel, it will come right off after they get hot.

 

Put all in either a pitcher or blender then just pulse 4 or 5 times....don't over process or it will get pasty.   Season with garlic salt and black pepper!