Are you looking for Euphoria?

I am posting this recipe in honor of Monica.  She is a friend of mine, who among other things, would rather be making cards, than hanging out in the kitchen.  Or so she says.... My recipe books are always calling my name, so I sometimes find it hard to believe that everyone does not hear them.  I guess Monica's cards shout louder!  You can visit her here, and see the beautiful cards she creates. :)

If you would like to join up to the Sweet Swap -head over to my introduction post and sign up. The swapping is still going on! {Ends: Dec. 31, 2011}

All of the ingredients and kitchen tools are pictured here.  You can see that I set out the Almond butter, because I actually used almond butter.  However, do not do this -it will be too sweet!  Make sure to use peanut butter, as called for in the recipe. Well, maybe you could use the more sour granny smith apples to counteract the almond butter.  I am pretty sure I used a Fuji apple and a Braeburn apple.  (Might have used a Jonagold instead of the Braeburn...)  Let's play a little reverse "I Spy" -can you see what is missing from the tools?



It has 1 or 2 sharp edges..., definitely a handle.....



Yep!  An apple peeler/sharp knife!  You need to discard the peels before you plop them into the crock pot.

Mix everything together, and if it wasn't for the sweet smell -you would be convinced that you were making an Indian panner dish.  Doesn't the caramels look like they could be cheese?

The directions call for you to slice each apple into18 wedges.  My apple corer/slicer cuts fruit into 8 slices -so I cheat and cut those slices in half, only coming up with 16 slices each.  Sorry if I am leading you down a dark path....

Ta da! Now go and do something fun for 5 hours. If you lose track of time while you are goofing around, the post-it note will help bring you back to reality.

When you remove the lid, you will feast your eyes on the mouth watering concoction that is, Caramel-Apple Euphoria. 

You can serve it with ice cream (my favorite) or...

with angel food cake.  OR, with whatever you like! 

Your recipe awaits.....

Caramel-Apple Euphoria
                            Makes 7 Servings

INGREDIENTS
2 medium (5 to 6 oz. each)
1/2 cup apple juice
24 (about 7 oz.) caramel candy squares, unwrapped
1 teaspoon vanilla extract

1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup cream-style *peanut butter  (*I  prefer almond butter)
7 slices angel-food cake or 1 quart vanilla ice cream

DIRECTIONS
1. Peel, core and cut each apple into 18 wedges; set aside.
2. In 3-1/2 quart or smaller slow cooker, combine apple juice, unwrapped caramel candies,
    vanilla, cardamom and cinnamon.
3. Drop peanut butter, 1 teaspoon at a time, over ingredients in slow cooker; stir.
4. Add apple wedges; cover and cook on LOW 5 hours.
5. Stir contents of slow cooker thoroughly; cover and cook on LOW 1 additional hour.
6. Serve approximately 1/3 cup of warm caramel-apple mixture over a slice of angel-food
    cake or vanilla ice cream.

 Source:

The Crockery Cook by Mabel Hoffman

Recommendation from Mabel:
"Treat yourself to this people-pleasing dessert.  Try substituting ripe peach for apples and 1/8 teaspoon almond extract for cardamom."

Because I care about your health, I chose this apple recipe to help you incorporate fruit into your diet.
Each healthy serving contains:
216 calories; 4g protein; 32g carbohydrates; 9g fat; 1mg cholesterol; 67mg sodium

Get Ready -I'm Co-Hosting The SWEET SWAP!!

Hey there! Thinking about coming to the party?  Excellent!  I'm hosting this month's Sweet Swap along with Becca, Emily, Kate & Megan, of Crumbs and Chaos.  They even have a recipe for Breakfast Cake -how can you go wrong starting off your day with cake? The Sweet Swap originated at Pressed Down & Shaken Together on October 1st and will be going strong until December 31st. Please try to visit at least 2 other guest posts -thank you!  Also -linking up an old post is perfectly acceptable. Go HERE to find my post, linking up to the party!  I am so excited to see your recipes and choose some for features!

Today, I am adding this recipe which is specifically for NOV 1ST -really!  I found it in {The New Calendar of Desserts; 365 Answers to the Daily Question: What Shall We Have For Dessert?"} -Revised and Prepared by Elizabeth O. Hiller; circa 1920.   Not a lot of explanation in this collection of recipes, but they are really fun. :)  Today's suggestion:

Parisian Bread Pudding
Butter thin slices of bread and spread with raspberry jam, quince or apple jelly.  Arrange them in qt. buttered pudding dish, lined with macaroons.  Fill dish half full.  Pour 1 qt. boiled custard and stream 1 hour.  Remove from steamer, spread with meringue of whites - 2 eggs beaten stiff with 2 tbsps. sugar.  Brown in oven.  Serve hot with Hard or Foamy Sauce.
[If you figure out what "Hard or Foamy Sauce" is -please let me know!]

I also love a good cup of Mexican Hot Chocolate.  Tastes so wonderful on a cold night!  You have to click on the picture (recipe card) to read the recipe.  If you have trouble, just let me know. :)

~Shelly