Caramel Apple Pie on a Stick

Found this one on the Food Network site, looks like fun!

Prep Time: 15 min Inactive Prep Time: 1 min Cook Time: 10 min Level:

Easy Serves:

3 servings Ingredients

1 (14-ounce) package caramels, unwrapped

3 apples

3 cinnamon sticks

30 vanilla wafer cookies

1 teaspoon cinnamon

Directions

Heat a small saucepan over high heat. Add 3 tablespoons water and the caramels and reduce the heat to low. Stir the caramels frequently until they are completely melted.

Be careful not to burn the caramel.

While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple.

Put the vanilla wafers into a plastic bag and coarsely crush them. Put the crumbs into a bowl and mix in the cinnamon.

Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy!

Sun Dried Tomatoes in Olive Oil

Sun Dried Tomatoes in Olive Oil

Pomodori Secchi Sott'Olio

INGREDIENTS
14 unblemished meaty plum tomatoes, washed and dried
3 cups Colavita™ Red Wine vinegar
Two 12-ounce jars and lids, sterilized
8 fresh basil leaves
3 tablespoons capers in salt, rinsed and diced
2 tablespoons black peppercorns
2 teaspoons fine sea salt
2 to 2 1/2 cups Colavita™ Extra-Virgin Olive Oil, as needed


Core and cut the tomatoes in half lengthwise.

Place the tomatoes cut side down in a dehydrator and dry according to the manufacturer's directions. Or place cut side down on wire racks set on baking sheets in a preheated 225ºF oven. Let dry until they have the texture of dried apricots. This may take a day or longer, depending on the size of the tomatoes.

Pour the wine vinegar into a large nonreactive saucepan and bring to a boil. Add the tomatoes and blanch them for 1 minute. Remove the tomatoes with a slotted spoon and drain well. The vinegar acts as a preservative and gives added flavor to the tomatoes.

Layer the tomatoes into the sterilized jars, adding half the basil, capers, peppercorns, and salt to each jar. Slowly pour the olive oil into the jars, pressing down on the tomatoes slightly with a wooden spoon. Make sure that the tomatoes are completely submerged under the oil at all times, or they will be exposed to air and potential bacteria growth.

Cap the jars tightly and place them in a cool spot overnight. The next day, check the level of the oil and add more to the jars if the tomatoes are poking out of the oil. Check the jars two or three more times, adding more oil if necessary.

Recap the jars and store them in a cool place for 6 weeks before using. Refrigerate after opening and bring the tomatoes to room temperature before serving.

Featured on show 1903 - Preserved Eggplant and Tomatoes.

This recipe is from Mangia Pasta! by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1998.