Caramel Apple Cheesecake Bars with Streusel Topping

INGREDIENTS

APPLES:

 3 medium Granny Smith apples, peeled, cored and finely chopped

 2 tablespoons sugar

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground nutmeg

STREUSEL TOPPING:

 1 cup (7.5 ounces) packed light brown sugar

 1 cup (5 ounces) all-purpose flour

 1/2 teaspoon cinnamon

 1/2 cup (1.75 ounces) quick cooking oats

 1/2 cup (1 stick, 4 ounces) butter, softened

SHORTBREAD BASE:

 2 cups (10 ounces) all-purpose flour

 1/2 cup (3.75 ounces) packed brown sugar

 1/4 teaspoon salt

 1/2 teaspoon cinnamon

 1 cup (2 sticks, 8 ounces) butter, softened

CREAM CHEESE LAYER:

 2 (8 ounces each) packages cream cheese, softened

 1/2 cup (3.75 ounces) sugar

 2 large eggs

 1 teaspoon vanilla extract

CARAMEL SAUCE:

 4 tablespoons butter

 1 cup (7.5 ounces) packed light brown sugar

 1/2 cup heavy whipping cream

 Pinch of salt

 1 tablespoon vanilla (can cut down to 1 teaspoon for less vanilla flavor)

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil (helps with cleanup but isn't necessary). Lightly grease the foil with nonstick cooking spray.
2. For the apples, in a small bowl, stir together the chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
3. For the streusel, in a medium bowl, combine all the streusel topping ingredients and mix with a pastry blender or two forks (or your fingers) until crumbly. Set aside.
4. For the shortbread base, in a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.
5. For the cream cheese layer, while the crust is baking, in a large bowl with an electric handheld mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese with the 1/2 cup sugar until smooth. Add the eggs, one at a time and then the vanilla. Mix until evenly combined, scraping down the edges of the bowl as needed. Pour over the warm crust.
6. Give the apple mixture a good stir and spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30-35 minutes until the filling is set.
7. For the caramel sauce, add the butter, brown sugar, cream, and salt to a saucepan and set over medium-low heat. Bring the mixture to a gentle simmer and cook while stirring gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. The sauce will continue to thicken as it cools. If the caramel sauce has been refrigerated, warm slightly to pour over the bars.
8. Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

PREP TIME 1 HOUR  

COOK TIME 50 MINUTES  

TOTAL TIME 1 HOUR 50 MINUTES

YIELD: 9X13-INCH PAN

HTTPS://WWW.MELSKITCHENCAFE.COM/CARAMEL-APPLE-CHEESECAKE-BARS-WITH-STREUSEL-TOPPING/

Cheesey Fondue

Ingredients:

·       2 cups lightly packed shredded Gruyere cheese (about 8 ounces)

·       1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)

·       2 tablespoons cornstarch

·       1 cup low-sodium, good-quality chicken broth

·       1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)

·       1 tablespoon finely minced or pressed garlic

·       1/4 teaspoon ground black or white pepper

·       1/4 teaspoon nutmeg

·       Dash of paprika

Instructions

1.       Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

2.       In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

3.       Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

4.       Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless!

Notes

Don't use pre-shredded cheese. It has a very different consistency than what you grate yourself - worth the tiny bit of extra work, I promise!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

From: Mel’s Kitchen Café  https://www.melskitchencafe.com/classic-fondue-recipe/

Swiss Bacon Quiche

Ingredients:
1, 9 inch lightly baked pie shell
6 Slices Bacon
1 C Grated Swiss Cheese
2 Green Onions thinly sliced or Chives or Parsley chopped fine (optional)
1 1/2 Tbsp Flour
1/4 tsp Salt
1/4 tsp Nutmeg
3 Eggs
3/4 C. Evaporated Milk (or 1/2 of the can)
3/4 C. Whole Milk

Directions:
1. Prepare the pie shell (bake lightly for 7-8 minutes).
2. Cook bacon until slightly crisp then crumble into small pieces.
3. Sprinkle Bacon, Cheese, Onion, Chives and Parsley over the bottom of the baked pie shell.
4. Combine flour, nutmeg, salt, eggs and milk.  Beat slightly with French whip (not frothy).
5. Pour into pie shell with other ingredients.
6. Bake at 425 for 15 minutes then reduce temperature to 300 and bake for 30 minutes longer.
7. Allow Pie to stand 10 minutes before serving.

Makes 1, 9 inch pie (serves 6).

Apple Pie Filling

4 ½ c. Sugar                        
¼ tsp. Allspice
1 c. Cornstarch                  
1 tsp. Salt
2 tsp.  Cinnamon              
3 Tbsp. Lemon Juice
¼ tsp. Ground Nutmeg  
2-3 drops yellow food coloring (opt.)
¼ tsp. Ground Cloves      
5 ½ - 6 lbs. Apples, Peeled, Cored, and Sliced

In a large saucepan blend the first 7 ingredients.  Stir in 10 c. water.  Cook and stir until thickened.  Add lemon juice and food coloring.  After apples are sliced put them in a bowl of 2 c. water and 2 c. lemon juice to prevent apples from going brown.  Pack apples into quart jars leaving ½ - 1 inch head space.  Fill with hot syrup.  Use spatula or knife to help distribute the syrup.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Process – Steam or hot water bath - Quarts – 20 minutes.  Yield approx. 6 qts.



Pie – Prepare 2 crust pastry 8 or 9 inch.  Line pie plate with pastry.  Add 1 quart of apple pie filling.  Adjust top crust, cut slits, and seal.  Bake at 400 degrees for 50 min.

Apple Crisp – Empty 1 quart of pie filling into 8x8 dish. 

Mix 2/3 c. Packed Brown Sugar
½ c. Flour
½ c. Rolled Oats
¾ tsp. Cinnamon
¾ tsp. Nutmeg
1/3 c. Softened Butter. 

Sprinkle over pie filling.  Bake at 375 degrees for 30 min.  Top with ice cream.