2c.flour
3/4c. crisco
1/2tsp. salt
2tsp. baking powder
1/2c. milk
6-8 apples
TOPPING:
1 1/2c. sugar
1/2 stick butter
1tsp. cinnamon
2c. Ginger ale
Mix first 5 ingredients and roll out on floured board. Cut
into squares, big enough to wrap the diced apples.
Place wrapped apples in baking dish.
Mix all ingredients for topping in a medium saucepan and heat
until sugar is dissolved, stir occasionally. Pour topping over
apples. Bake uncovered at 350 for 25 to 30 minutes.
This caramel sauce can be used over ice cream, baked fruits
or cakes.
CARAMEL SAUCE
1/2c. packed brown sugar
1Tbsp. cornstarch
1/4c. water
1/3c. half/half or light cream
2Tbsp. light corn syrup
1Tbsp. butter
1/2tsp. vanilla
In heavy saucepan combine brown sugar and cornstarch. Stir in
water. Stir in half/half or light cream and corn syrup. Cook
and stir til bubbly. (mixture may appear curdled.) Cook and
stir for 2 minutes more. Remove saucepan from heat; stir in
butter and vanilla. Serve warm or cool over ice cream, baked
fruit or cake.
