More apples with caramel

  Back some 30 — gasp — years ago, when I was a student at Worthington High School, one of my favorite teachers was Jan Perry, home economics.

I mainly remember taking some clothing classes with Mrs. Perry (the memory of class specifics is pretty foggy after three decades), but I imagine she probably taught me a thing or two in the kitchen, too.

The Perrys left Worthington shortly thereafter, but Jan submitted the following apple dessert to Mixing & Musing from their new home in Moorhead.

Apple Caramel Dessert

Cream 2 cups granulated sugar and ½ cup butter. Mix in 2 eggs, 2 cups flour, 2 teaspoons soda, 1 teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon cinnamon and 1 cup chopped nuts. Lastly, fold in 3 cups finely chopped raw apples. Bake in 9- by 13-inch pan for 1 hour at 300 degrees.

For sauce, combine ¼ cup butter, 1¼ cups brown sugar and 1 cup white corn syrup. Boil 5 minutes, then add 1 cup heavy cream and bring back to a boil. Add ½ teaspoon vanilla.

Pour sauce over each piece just before serving and top with a dab of whipped cream.

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