Dawn

APPLE CAKE WITH HOT CARAMEL RUM SAUCE
Caramel Rum Sauce
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy cream
1 stick butter
1/4 cup dark rum

2 sticks butter, softened
1 cup sugar
2 eggs, well beaten
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 tsp cinnamon
1 tsp grated nutmeg
1 tsp baking soda
1/2 tsp salt
3 medium apples, peeled, cored & chopped
3/4 cup coarsely chopped pecans

Make the sauce: combine the sugars & cream in the top part of a double boiler & cook over simmering water, stirring occasionally for 1 1/2 hours. Add the butter & cook another 30 minutes. (The mixture may look curdled but will smooth out when beaten.) Remove from the heat, add the rum & beat until smooth.
Make the cake: Preheat oven to 350. Grease a 10" pie plate or 9" square baking pan. Cream the butter & sugar together until light & fluffy; beat in the eggs & vanilla until well mixed. Whisk together the flour, cinnamon, nutmeg, soda & salt: blend into the butter mixture. Stir in the apples & pecans. Spoon the batter evenly into the prepared pan & bake about 45 minutes or until golden brown. Serve w/the warm sauce.

[This message originated at GardenWeb]
I remember that it is a little tedious to make, but OH MY!!! It is SO good!

Please tell her we miss seeing her here! I am glad to know that she is alive and well!

RE: LOOKING for: Bar Cookies
Posted by ginger_st_thomas (My Page) on Mon, Apr 24, 06 at 20:46

TOFFEE PECAN BROWNIES

4 oz unsweetened chocolate, chopped
1/2 cup unsalted butter
1 1/4 cups packed light brown sugar
1 T. cinnamon
1/4 tsp salt
3 eggs
1 tsp vanilla
3/4 cup flour
1 cup chopped Heath bars

Brown Sugar Topping:
1 cup packed light brown sugar
1/4 cup whipping cream
1 TBL unsalted butter
3/4 tsp vanilla
1/2 cup chopped pecans

Preheat oven to 325 degrees; line 8x8" baking pan with foil, extending foil over the sides.

Combine choc. & butter in saucepan & cook over low heat til blended, stirring constantly.
Cool 5 minutes. Whisk in sugar, cinnamon & salt. Whisk in eggs 1 at a time; stir in vanilla.
Whisk 2 min. or til smooth. Add flour, whisking just til blended. Stir in chopped candy bars
(I chilled the candy & chopped them in a processor.)
Bake for 35 min. or til toothpick inserted in cnt. comes out with a few moist crumbs attached.
Cool in the pan on a wire rack.

For topping, bring sugar, cream & butter to a boil, whisking constantly until smooth.
Remove from heat. Stir in the vanilla. Let stand 10 min.
Whisk til of spreading consistency. Stir in the pecans. Spread over the brownies.
Let stand 1 hour or until set.
Serve cold or at room temperature. Store, covered in the refrigerator.~~From Down by the Water.

My other sister says that the cake is not the one I posted. It was a Maple Walnut Cake with 3 layers to it. I will keep looking. I seem to have misplaced my 1956 Betty Crocker Cookbook, I really think I had both of them tucked into it.