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Author Notes: My husband's dad and wife are from Clarksville, Tennessee. Marty is a gracious hostess who loves to cook and entertain. This is her recipe. She has serves it to everyone - from the Thanksgiving for 40 at her house (!) to parties they give for the servicepeople from Ft. Campbell. She gave me the recipe and all my friends in Virginia love it, too. She puts the warm dip in hulled pineapple on its side with piles green apples and strawberries surrounding it on a big platter. The dip can be made weeks ahead of time and left in the fridge or frozen for a couple of months. —augenblick
Serves a crowd
- 2 sticks of butter
- 2 cups brown sugar
- 1 cup whipping cream
- 1 cup pecans
- 1 pineapple
- 5-6 green apples, sliced
- 2-3 bunches strawberries, washed but leave the stems on
- Put all ingredients except fruits in a skillet and stir to combine.
- Bring to a gentle boil.
- Boil, gently for 7 minutes. Stir very occassionally.
- Remove from heat. Allow to cool to warm if serving now. Store it in tupperware in the fridge if you will use it within the next few weeks, store it in a freezer ziplock if you want to keep it for a couple of months. From the fridge, reheat. From the freezer, bring to room temperature then reheat.
- If you are serving it now, hull the pineapple longwise. Dry the inside with a paper towel. This will hold the dip. Place on a big, pretty tray. Surround the pineapple with apples and strawberries. Pour the warm or room temperature carmel dip into the pineapple and serve.
- This recipe was entered in the contest for Your Best Dip
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Burnt Toast: Episode 13
A can-do tool.