Apples

Chicken Sandwiches With Brie and Apples

1/3 c balsamic vinegar
2 tea Dijon mustard
2 tea honey
8 slices french bread, about 1/2 inch thick, toasted
6 oz Brie cheese, sliced
4 cooked chicken breast halves, sliced into thin strips
1 Granny Smith apple

In a small saucepan, wisk together vinegar, mustard and honey. Set pan over med-high heat and bring to a simmer. Simmer until liquid reduces to 1/4 c, about 3 minutes.
Spread mixture on toasted bread slices, top with Brie and then chicken. Slice apples into thin slices and arrange over chicken. Top with second slice of bread.

Caramel Apple Bars

• 2 cups flour
• 2 cups quick cooking rolled oats
• 1-1/2 cups brown sugar
• 1 tsp. baking soda
• 1-1/4 cups butter, melted
• 1-1/2 cups caramel ice cream topping
• 1/2 cup flour
• 2-1/2 cups coarsely chopped peeled Granny Smith apples
• 1/2 cup chopped dried cranberries
• 1 cup chopped pecans

Preparation:

Preheat oven to 350 degrees. Grease a 15x10" jelly roll pan and set aside. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and melted butter. Stir with wooden spoon and mix until crumbly. Press half of this mixture in prepared pan and set aside. Reserve remaining crumbly mixture.

In small saucepan, combine ice cream topping and 1/2 cup flour. Mix well with wire whisk. Bring to a boil over medium heat, stirring constantly. Boil for 3-4 minutes until thickened.

Sprinkle apples, cranberries, and pecans over crust in pan. Pour caramel mixture over apples and sprinkle with reserved crumbly mixture. Bake at 350 degrees for 25-35 minutes until golden brown. Cool and cut into bars. 48 bars

Apple Topping for Ice Cream

6-8 tart apples, peeled, cored and thinly sliced
3/4 c -1 c sugar
2 Tbls flour
1/2 - 1 tsp cinnamon
dash ground nutmeg
1/3 c water

In a saucepan, combine all and let simmer until tender.