The Cunning Whisk

Ingredients:

• 2 pkg. Martha White Apple Cinnamon muffin mix
• 1 c. milk
• 1/2 tsp. Apple Pie Spice
• 1.5 c. Kraft Caramel Bits
• 1 Tbsp. water
• 12 miniature popsicle (craft) sticks

Directions:
Preheat oven to 425°F. stir together spice, mix, 1/2 cup caramel bits and milk until moistened. Line and fill twelve muffin cups and bake for 12 – 15 minutes. Remove from oven and allow to cool. Heat up caramel bits and water, stirring constantly until a smooth mixture develops. Spoon caramel over cooled muffin tops and insert craft stick in center.

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Ingredients:

• 1 pkg. Betty Crocker pie crust mix
• 1/3 c. cold water
• 1/2 c. sugar
• 1/4 c. flour
• 2 tsp. apple pie spice
• 1 d’Anjou pear, medium
• 2 Golden Delicious apples, medium
• butter
• brown sugar

Directions:
Preheat oven to 425F. Peel and thinly slice apples and pear. Toss thoroughly in a mixture of spice, flour and sugar. Make pie crust according to 2-pie directions, with 1/3 cup COLD water. Place one crust in pie pan and bake for a few minutes, until starting to turn gold but not brown. Take out of the oven and fill with fruit until even with top. You may not need all of the fruit, depending on the size of the pie. Dollop butter sporadically over the fruit and cover with the second crust. Brush butter over the top layer and sprinkle just a bit of brown sugar over the top. Bake for about 25 minutes, or until crust becomes flaky and golden brown.

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