This is a great recipe to take with you to any Halloween parties you may be attending this weekend. It has a wonderful taste of fall to it with the little bit of pumpkin pie spice that is added. You can leave this spice out if you wish and transfer it to your Christmas festivities.

Cinnamon Pumpkin Peanut Brittle –  Makes 3 Cups approx. 

2 C salted roasted mix nuts, 1 tsp. vanilla extract, 1/2 tsp. cinnamon, 1/4 tsp. pumpkin pie spice, 1/8 tsp. ground cloves, 1 stick butter cut into 1″ slices, plus more for the baking sheet, and 1 1/2 C sugar

Combine nuts, vanilla, cinnamon, cloves, and  pumpkin pie spice  in a bowl. Lightly butter a rimmed baking sheet.

Heat the sugar and the butter in a saucepan over med heat. Stir until the sugar begins to melt and becomes a deep amber color. Your candy thermometer should read 300 degrees. This make take up to 15 minutes.

Remove from the heat and stir in the nut mixture. Pour onto a baking sheet that was coated in butter. (  I like to put foil on the baking sheet, rub butter on the foil and then pour the mixture on the foil – Less clean up:). Layer evenly and let cool completely. Break into pieces and enjoy.

I have had so many requests this week for my crockpot applesauce recipe. Apparently my husband has been telling everybody about it. I guess if he thinks its worth talking about, then I should probably post it. I do have to say it is really easy and much better than sitting around the stove watching it in the saucepan. I use whatever kind of apples I have on hand. This year I used the apples we have on our tree at our other property. They were not real sweet so I had to add some sugar, but if you buy your apples at the store they are probably going to be a bit sweeter so you could get by not adding any. Use your judgment.

CrockPot Applesauce

Peel, core and slice apples and fill crock pot full to the top.

Add 1/4 or less water, 1 C sugar or brown sugar (I have used both) and about 2 TB of Cinnamon. You can always add more when its done too, so don’t worry if you don’t add enough.

Cook on high for 4 hours

Stir and either enjoy warm , let cool in the refrigerator or can for later.  A large crockpot will make approx. 10-12 pints.

I have mentioned a few times that we bought into a CSA share this year. This year we just tried vegetables. We are loving it. I have made so many different types of recipes that I typically would not have. For instance, last night I made a squash lasagna because that is what I got in my box, so I wanted to use it up. It was fantastic. Well, last week we got some carrots and I had some in my fridge that  needed to be used up as well, so I figured this was a great time of year to make some carrot cake. This recipe is the best carrot cake that I have ever had. It does make a lot, but I don’t think your friends will mind taking some off your hands.

Carrot Cake – Serves 8-16 depending how big you cut your slices. 

 6 C grated carrots, 1 C brown sugar, 1 C raisins, 4 eggs, 1 1/2 C sugar, 1 C vegetable oil, 2 tsp. vanilla, 1 C crushed pineapple(don’t drain), 3 C flour, 1 1/2 tsp. baking soda, 1 tsp. salt, 4 tsp. cinnamon, 1 C chopped walnuts

Combine grated carrots and brown sugar. Set aside for one hour and then stir in raisins.  (this is important, don’t be in a hurry).

Preheat oven to 350 degrees. Spray two 10″ cake pans. (9″ will work, but will be more dense).

In a large bowl, beat eggs until light. Gradually beat in white sugar, oil and vanilla. Stir in pineapple. Combine flour, baking soda, salt and cinnamon in a different bowl and then stir into wet ingredients until absorbed. Stir in the carrot mixture and the walnuts. Pour evenly into cake pans.

Bake for 50 minutes. Cool completely before removing from pans. Frost each layer with your favorite cream cheese frosting recipe and stack on top of each.

As much as I love the warm summers in Wisconsin, I really do enjoy the smells and sights of Autumn here just as much. The trees are beautiful with all their red, orange and yellow leaves slowly falling off the trees.  I also start craving all the fall goodies that I save for this time of year. We have another property on the other side of town that has about a dozen apple and pear trees.  I have been busy making apple pies, apple crisps, applesauce and this delectable little dessert item here that I couldn’t wait to share with you. Be prepared that I may be sharing quite of few apple recipes and other fall type items as well as the weeks go on. This recipe is a bit tedious, but delicious. I hope you enjoy.

Caramel Apple Cake – Serves 8                     Need a 9×3 cake pan.       Preheat oven 350 degrees. 

For the caramel and the apples – 4 TB butter, 3 C sugar, 5 TB light corn syrup, 1 C heavy cream and 4 Lg. golden delicious apples.

For the batter – 3 C flour, 2 tsp baking powder, 1/2 tsp. baking soda, 1 tsp. salt, 1/2 C sour cream, 1/3 C orange juice, 1 TB vanilla extract, 1 stick of butter (softened), 1 1/2 C sugar and 3 large eggs

Butter a 9×3 round cake pan. IT HAS TO BE 3″  DEEP TO HOLD EVERYTHING! Make the caramel by cooking the sugar and corn syrup in a large skillet over med-high heat, stirring until the sugar is dissolved and the mixture is dark amber in color. (Approx. 8-10 min).  Reduce heat to med and CAREFULLY add the cream and 4 TB butter (IT WILL SPLATTER) and cook, stirring until combined. Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 C caramel into a glass measuring cup for later. Pour the remaining caramel into the prepared pan and set aside until set (about 30 min.)

Cut 3 apples (skin on) into quarters and cut out the cores. Arrange the pieces skin side down in the pan overlapping slightly to form a ring. Leave about 1/2″ space around the outside. Save any pieces that don’t fit for later.  Halve the remaining whole apple crosswise. Scoop out the seeds, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces. Set aside. Arrange the apple top, stem-side down, in the center of the pan making it fit.

Make the batter. Whisk the flour, baking powder, baking soda, salt and cinnamon in a med. bowl. Whisk the sour cream, orange juice and vanilla in a small bowl.

Beat the butter and sugar on med-high speed until light and fluffy, about 5 min. Crack the eggs one at a time into the butter and sugar mixture. Beat until creamy. Turn mixture to low and add half of the sour cream mixture and then half of the flour mixture. Continue doing this until done. Spread the batter over the apples in the pan and top with the chopped apples. Bake for 1 hour and 20 minutes until the middles bounces back. Its okay if top gets a little dark. Cool in the pan completely!

Once cool, bring 1″ of water to a simmer in a skillet wide enough to hold the cake pan. Run a sharp knife around the inside of the pan  and then rest the pan in the water to soften the caramel, about 5 minutes or so. Remove the pan and pat dry. Invert a plate on top of the cake and then flip over the cake on the plate. You may have to wiggle the pan off. Soften the reserved caramel in the microwave about 2 min. and drizzle the cake with some of the caramel. Slice and serve as soon as you can as the caramel with harden up.