Spiked Apple Crisp Shooters

Got to try this recipe!
Betty Crocker Fall recipes:

Ready in only an hour, our spiked shooters use fresh apples and butternut schnapps to bring you the delicious taste of autumn (with a little added kick).

Jessica Walker

Ingredients

Apple Crisp

4 medium tart apples, chopped (about 4 cups)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 cup butterscotch schnapps

1/2 cup butter, melted

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

Cream Layer and Topping

1 cup whipping cream

1 tablespoon butterscotch schnapps

1 tablespoon powdered sugar

Caramel topping, if desired

Directions

• 1 Heat oven to 375ºF. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, toss apples, granulated sugar, brown sugar, cinnamon and 1/2 cup schnapps. Spread in pan.
• 2 In medium bowl, mix melted butter and cookie mix. Spread on top of apples.
• 3 Bake 40 minutes.
• 4 Meanwhile, in chilled medium bowl, beat whipping cream, 1 tablespoon schnapps and the powdered sugar with electric mixer on medium-high speed until stiff peaks form.
• 5 To serve, alternately spoon warm apple crisp and cream mixture into small glasses. Top each with caramel topping. Serve immediately.

Carmel Chocolate Cream Puffs

Ingredients


16 cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs 1 12.25-ounce jar caramel sauce 1 16-ounce jar hot fudge or dark-chocolate sauce Preparation

Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate. A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs. For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts (see photo).

Fake It, Don't Make It, Real Simple

FEBRUARY 2003