CARAMEL-APPLE PUDDING CAKE

                     When you can not decide what kind of dessert to

                   serve, this double-delicious pudding cake will please

                     everyone. Served warm with a dollop of cinnamon

                                   ice-cream, it is perfection.

                 Ingredients:

                    1/8 teaspoon nutmeg

                    1/4 cup raisins

                    1 cup all-purpose flour

                    3/4 cup brown sugar

                    1 teaspoon baking soda

                    1/4 cup milk

                    2 tablespoons butter (no sub) melted

                    1/2 cup chopped pecans or walnuts

                    3/4 cup caramel ice cream

                    1/2 cup water

                    1 tablespoon butter (no sub)

                    2 cups medium tart cooking apples, such as Granny Smith or

                    Jonathan, peeled, cored, and thinly sliced

                    2 tablespoons lemon juice

                    1/2 ground cinnamon

                           Caramel topping

   Method:

    1.  Preheat over to 350 F

    2.  Grease a 2-quart square baking dish; arrange apple slices in bottom of

    dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with

    raisins; set side.

    3.  Combine flour, brown sugar, baking powder, and baking soda in a large

    bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir

    in nuts. Spread batter evenly over apple mixture.

    4.  Combine caramel topping, water, and the 1 tablespoon butter in a small

    saucepan; bring to boiling. Pour caramel mixture over the batter in the baking

     dish.

    5.  Bake in the preheated oven for 35 minutes or until set in center. Spoon

     warm individual servings into dessert dishes, inverting each portion. Spoon

     individual apple mixture from the pan over each portion.

 

       Makes 12 servings.

 

                                                                         NUTRITION

                                                        Cal. 223

                                                        Total Fat 6.00g

                                                        Saturated Fat 1.00g

                                                        Cholesterol 1.00mg

                                                        Sodium 173.00mg

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