"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for COFFEE CAKE ~ CARAMEL APPLE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


2 cans buttermilk biscuits
1 stick melted butter
1/2 c. brown sugar
2 T. light corn syrup
1/2 c. chopped nuts
1 large apple: peeled, cored, sliced

2 T. sugar
2 T. cinnamon

Preheat oven to 375.

Pour melted butter into a large bowl. Blend in brown sugar and corn syrup. Pour mixture into bottom of deep baking dish. Sprinkle chopped nuts on top of this mixture. Place chopped apple on top of nuts.

Dip each biscuit in the cinnamon/sugar mixture - one side only. Place sugared side down in the dish on top of the chopped apples. After placing all biscuits in the dish, sprinkle the remaining cinnamon/sugar mixture over the biscuits.
Bake for 18 - 20 minutes. Remove from oven and invert on warmed platter to serve.




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