CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57049313   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Caramel-Apple Skillet Buckle   
    Categories: Pastry, Fruits, Nuts, Grains, Candy   
         Yield: 12 servings   
       
       1/2 c  Butter, softened   
       3/4 c  Sugar   
         2 lg Eggs; room temp   
         1 ts Vanilla extract   
         2 c  A-P flour   
     2 1/2 ts Baking powder   
     1 3/4 ts Ground cinnamon   
       1/2 ts Ground ginger   
       1/4 ts Salt   
     1 1/2 c  Buttermilk   
      
   MMMMM--------------------------TOPPING-------------------------------   
       2/3 c  (packed) brown sugar   
       1/2 c  A-P flour   
       1/4 c  Cold butter   
       3/4 c  Fine chopped pecans   
       1/2 c  Old-fashioned oats   
         6 c  Thin sliced peeled Gala or   
              - other sweet apples   
        18    Caramels; unwrapped   
         1 tb Buttermilk   
      
   MMMMM---------------------OPTIONAL TOPPINGS--------------------------   
              Vanilla ice cream   
              Whipped cream   
              Additional chopped pecans   
              Ground cinnamon   
       
     Set oven @ 350ºF/175ºC.   
        
     In a large bowl, cream butter and sugar until light and   
     fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well   
     after each addition. Beat in vanilla. In another bowl,   
     whisk flour, baking powder, cinnamon, ginger and salt;   
     add to creamed mixture alternately with buttermilk,   
     beating well after each addition. Pour into a greased   
     12-in. cast-iron or other ovenproof skillet.   
        
     For topping, in a small bowl, mix brown sugar and flour;   
     cut in butter until crumbly. Stir in pecans and oats;   
     sprinkle over batter. Top with apples. Bake until apples   
     are golden brown, 60-70 minutes. Cool in pan on a wire   
     rack.   
        
     In a microwave, melt caramels with buttermilk; stir   
     until smooth. Drizzle over cake. Let stand until set.   
     Serve with toppings as desired.   
        
     Emily Hobbs, Springfield, Missouri   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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