Applesauce in the Slowcooker...Who Knew?

Ingredients:
3 pounds apples* (6-9), peeled, cored, and cut into chunks
1 c. apple juice
2 T granulated sugar
1/2 t. ground cinnamon
Pinch of salt
Dash of freshly ground nutmeg

Method:
Combine all ingredients in a slow cooker sprayed with non-stick cooking spray. (Remembering to fill the slow cooker ½ - ¾ full.) Cover and cook until apples are very soft, about 6 hours on low or 3 ½ hours on high. When done, pour apples and juice into a food processor and blend until desired consistency. Serve warm or cold. Store unused portion covered tightly in the refrigerator. Makes 4 cups.

*Recommended apples: Jonagold, Pink Lady, Jonathan, Golden Delicious, Empire, McIntosh, Rome

Not Recommended: Red Delicious, Granny Smith, Braeburn, Honeycrisp

Watch a video HERE!

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Ingredients:

• 2 c. chopped, peeled tart apples
• 2 1/3 c. all-purpose flour
• 1/2 c. shortening
• 2 eggs
• 1 c milk
• 1 1/2 c. white sugar
• 1 T baking powder
• 3/4 t. salt
• 1 t. vanilla extract
• 1 t. cinnamon
• 1/4 t. ground cloves
• 1/4 t. ground allspice
• 20 wrapped caramels
• 3 T 2% milk
• 1 cup finely chopped pecans
• Popsicle sticks

Method:

Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, vanilla and spices. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently. Fold in apples.

Pour into greased cupcake pan or paper liners until 3/4 full. Bake at 350 degrees for 20 minutes, or until inserted toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes and sprinkle with pecans. Insert a Popsicle stick into the center of each cupcake.

*Alternately, you can use a spice cake mix and add the apples, and follow directions for baking on the cake mix box.

Here's a link to a video of when I made them on Studio 5 this week.