Classic Caramel Apples - Martha Stewart Recipe

I saw Honeycrisp apples for sale and couldn't resist making them into caramel apples. This is a recipe I got off of marthastewart.com a few years back. The following year they posted a different recipe that wasn't as good.

Classic Caramel Apples

Martha Stewart

Ingredients

Makes 6.

• 6 wooden craft sticks
• 6 small apples, any variety, stems removed
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/4 cup dark corn syrup
• 2 tablespoons unsalted butter

Directions

1. Insert sticks into tops of apples. Prepare an ice-water bath.
2. Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.
3. Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight). 

My Notes: 

Took about 30 minutes to cook. Only cooked to about 240 degrees and caramel was still pretty stiff when cool. Double recipe covered 6 large honeycrisp apples. Use a large pan so mixture can bubble up without boiling over (even with constant stirring). Waxed paper is not good because the cool caramel sticks to it. Maybe try a greased cool cookie sheet or try somehow twirling the apples while the caramel cools so it doesn’t run off (would need extra hands for that).

Homemade brown rice cereal for baby

I've been feeding my baby this rice cereal. It is so much fresher and tastier than the Gerber powdered rice cereal. And inexpensive. A great way to feed whole grains to an infant.

Ingredients:
Organic brown rice   (I buy a bag at Costco)
water
salt
sugar (brown or white)
milk (optional)

Directions
Grind 2 cups of brown rice into rice flour   (I use a Nutrimill)
Boil 2 cups water with a dash of salt. For older babies, I like to use 1 cup water and 1 cup whole milk.
Gradually add 1/4 cup rice flour, whisking to prevent lumps.
Cook and stir until thickened, about 2 minutes.
Remove from heat and stir in 1 tablespoon sugar or to taste.
Allow to cool.
Feed baby.

Porridge can be thinned with formula.
I also like to mix it with pureed veggies.

Leftover porridge can be stored in the refrigerator or frozen in serving size portions.

I love homemade bread

My sister inspired me with a post about making bread. Well, I've been doing it more regularly lately. I will admit, I've joined the cult... and although it doesn't stay fresh as long, I am getting to the point where I just don't like store bread because it doesn't have that indescribable essence from freshly ground whole wheat.

So if you are curious, here is the recipe I use. It's a combination of my sister's and Chef Brad's.

Wheat Bread

Makes 5 loaves

6 cups water at 110 degrees
2/3 c oil
2/3 c honey or sugar
3 tbsp dough conditioner
2 tbsp salt
2 cups white flour
3 tbsp yeast
freshly ground whole wheat flour, enough to make a soft dough (maybe 10-12 cups, I don't count)

Add ingredients to mixer in order. Mix on low-medium speed for 8 minutes. Allow to rise once in a large bowl. Punch, rest dough 5-10 minutes. Form into loaves and put in pans. Rise again. Bake at 350 degrees for 28-30 minutes.

I freeze extra loaves as soon as they are cool and then I can pull out a "fresh" loaf when we need one.

Another recipe I have enjoyed lately include this one for pumpkin cake.