A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Tuesday, August 23, 2011

Dessert of the Month--Creamy Caramel Apple Dip

When apples are in season, we allow ourselves this scrumptous snack.  It is far better tasting than commercial apple dips.  It also makes a delicious fruit dessert:  put in a parfait dish and top with whipped cream or put in a pie shell and top with a crumble topping or whipped cream.  Any peeled and chopped fruit, or mix of fruits, can be substituted for the apples.  If you are putting it in a pie shell, be sure to use lots of fruit so it holds together well.
One dip with an apple wedge and I always get a recipe request!

Caramel Dip
1 package cream cheese (8 oz)
3/4 cup brown sugar
1 cup sour cream
1 Tablespoon vanilla
2 teaspoons lemon juice
1 cup cold milk
1 package instant vanilla pudding mix (3.4 oz)
--Combine all in order, beating well after each addition.  Cover and chill for at least one hour.  Makes 3.5 cups.

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