| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Dairy |
|
Desserts, Fruits |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine (vegetable oil spread) 2 sticks, see NOTE |
| 1/3 |
c |
Sugar, powdered |
| 2 |
ts |
Vanilla |
| 2 |
c |
Flour, all-purpose |
| 1 |
c |
Pecans, finely chopped |
| 30 |
ea |
Caramels |
| 3 |
tb |
Milk |
| 2 |
ts |
Margarine (vegetable oil spread, see NOTE) |
| 3 |
ea |
Apples, small, red, sliced |
| 3 |
tb |
Sugar, granulated |
| 2 |
tb |
Almonds, sliced |
INSTRUCTIONS
TOPPING:
To prepare crust: Preheat oven to 350 degrees. Mix vegetable oil
spread, powdered sugar and vanilla in a large bowl with electric
mixer on medium speed until light and fluffy. Add flour and pecans;
mix well. Press into greased 12 inch pizza pan; prick crust several
times with fork. Bake for 20-22 minutes or until lightly browned.
Cool.
To prepare topping: Microwave caramels and milk in microwaveable
bowl on high (100 % power) 2 - 3 minutes, until smooth, stirring
after 1 minute. Spread over cooled crust. Melt vegetable oil spread
in a large skillet. Add apples and granulated sugar. Cook on medium
heat 3-5 minutes or until apples are tender; stirring occasionally.
Spoon over caramel mixture, sprinkle with almonds.
NOTE: Vegetable oil spread is a lower fat "margarine", if butter or
margarine are used, results may be different.
From Sherlyne Hutcinson of Cornelius, Oregon. First prize, Treasured
Apple Recipe category, Kraft Caramels 60th Anniversary Recipe Contest
Posted to MM-Recipes Digest V4 #15 by muddy@ibm.net on May 17, 1999
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