Tidings of Comfort!
Little Scoops of News
All of our fall candy has now arrived including caramel apple candy corn and sour pumpkins. Stop in for your bag or ask for the “just-a-little-bit” container. It fits conveniently in your cup holder.
As the garden dies off, so does the option of fresh vegetables. Now it’s time to get creative. Rather than dry your own, stop by The Country Cupboard to taste our dried beets. This week save $1 per bag on dried beet chips or kale chips. Both are a great veggie snack with a little salt and a little crunch.
5 large Granny Smith apples
mini chocolate chips, mini m&ms, mini Reese pieces, nuts, coconut, etc.
1. Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
2. Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
3. Hold apples by the stick, and dip into the caramel to coat. Then sprinkle with minis, nuts, and/or coconut. Set on waxed paper; refrigerate for about 15 minutes to set.
Sometimes I hold back on making apples because they are so big. Use a melon baller to scoop out mini apples. Insert sticks and dip. Each apple makes approximately 12 mini apples.