Pumpkin Bread is another fall favorite at my house. I make this from the first leaf falling off the trees and all the way through the holidays. You might find it hanging out up until Easter. This gets made a lot. This another recipe of mine that is well used, and stained.
I make it in large loaves, small loaves, and mini loaves. I give it away and I also freeze it for later. Small loaves make great food gifts to appointments during the holidays. Wrap completely cooled loaves in holiday colored plastic wrap, and add a bow. When doing this I like to add a small container of whipped butter and perhaps a plastic knife since most places don’t stock serveware like we do at home.
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Caramel Dip is served with sliced apples and crushed peanuts at my house. Large marshmallows are also delicious dipped in this caramel.
This recipe reminds of me of the cooler days of an early Illinois fall. This was often found at small festivals and craft fairs that were once popular in small rural towns.
Fat free sweetened condensed milk can be used, but why? Let’s face it, there is nothing outside of the apples that are healthy in this recipe. Caramel dip is a decadent pleasure that should not be eaten if calorie or carb counts are an issue.
Margarine is also an acceptable substitute, but for the same reasons listed above, why?
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