Recipe - Caramel Applesauce Hand Cake

1/3 cup Butter
1 cup Sugar; Brown pref.
1 teaspoon Vanilla
6 Apples

Melt butter in frypan and add sugar. Stir till sugar
is dissolved or softened and everything is well
blended, then add vanilla. Core unpeeled apples, cut
them into quarters and add to hot sugar. Simmer
uncovered over medium heat, basting often with the
syrup for 1520 minutes.

To quote the author, "Make these with the first fresh
apples. In Quebec we use the first ripe Melbas. Served
hot or cold, they are superb on ice cream." Source:
_Canadiana Cookbook_ by Mme. Jehane Benoit

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini