Fresh Apple Cupcakes/Caramel-Apple Icing

Batter
3/4 cup (5 5/8 ounces) brown sugar
3 tablespoons (1 1/2 ounces) butter
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoons apple pie spice, or 1/2 teaspoon
cinnamon + 1/4 teaspoonginger + 1/4 teaspoon nutmeg
1 large egg
2 teaspoons vinegar, apple cider vinegar preferred
1/4 cup (2 1/2 ounces) boiled cider or frozen apple
juice concentrate
1 1/4 cups (5 1/4 ounces) all-purpose flour or whole
wheat flour
2 cups (8 1/2 ounces) peeled, diced apples (about 3
medium apples, peeled, cored, and diced into 1/4"
cubes; about 13 ounces before preparation)
1/2 cup (2 ounces) chopped walnuts

Icing
1/2 cup (5 1/2 ounces)caramel, from a block or about
20 unwrapped caramel candies
3 tablespoons (1 1/2 ounces) butter
1 tablespoon (3/4 ounce) light corn syrup
2 tablespoons (1 1/4 ounces) boiled cider or frozen
apple juice concentrate
pinch of salt
1/4 teaspoon cinnamon or apple pie spice

Preheat your oven to 375°F. Line a muffin with 12
silicone muffin cups or muffin papers; spray the
cups or papers with non-stick vegetable oil spray.

To make the cupcakes: Beat together the sugar and
butter till well combined. Add the baking soda, salt,
and spice(s), then the egg and vinegar, beating till
smooth. Beat in the boiled cider or concentrate. The
mixture may look curdled; that's OK. Add the flour,
mixing until the batter is smooth, then stir in the
apples and walnuts.

Scoop the batter into the lined muffin wells. Bake
the cupcakes for 25 minutes, till a cake tester inserted
in the middle of the center cupcake comes out clean.
Remove them from the oven, and after 10 minutes
transfer them to a rack set over a piece of parchment
to cool; the parchment will corral any excess icing.
When the cakes are cool, peel off the muffin papers or
slip them out of the silicone cups.

To make the icing: Melt the caramel with the butter
in a saucepan set over low heat. Stir in the remaining
ingredients, then bring to a rapid boil. Boil, stirring
constantly, for 2 minutes. Remove from the heat, stir
briefly to calm the bubbles, and immediately pour
over the cupcakes while the icing is hot, using about
2 teaspoons icing for each cupcake and covering their
tops completely; some excess will drip down the sides.
If the icing cools down and you can no longer pour it,
reheat very briefly in the microwave. Yield: 12 cupcakes.

Orange-Ginger Cheesecake

Ingredients:

2	cups gingersnap cookie crumbs (32 cookies)
1/4	cup butter or margarine, melted
4	packages (8 ounces each) cream cheese, softened
2/3	cup sugar
1/2	cup sour cream
1	tablespoon grated orange peel
4	eggs
1/2	cup sour cream
2	tablespoons sugar
2	cups sliced fresh fruit Instructions: 1 . Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches. 2 . Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust. 3 . Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours. 4 . Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

Pineapple Cheesecake

Ingredients:

1 cup finely crushed vanilla cookie wafers

3 tbsp. butter or margarine, melted

1/2 tsp. ground cinnamon

1 envelope unflavored gelatine

1 can (8 oz.) crushed pineapple, drained, liquid reserved

3 pkg. (8 oz. each) cream cheese, softened

3/4 cup sugar

1 tub (8 oz.) whipped topping, thawed Instructions: MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside. SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened. ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.