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Using fall flavors of caramel, apples and cranberry
Delicious options for autumn dining include cranberry orange bread and caramel apple crisp. - photo by Pam McMurtry
While pumpkin spice is one of the most popular fall flavors, here are a few others. Caramel apple crisp and orange cranberry nut bread add additional dimensions to your fall feasting.

The addition of whole wheat flour boosts the nutritional value of these foods.


Caramel Apple Crisp

This fall classic is enhanced by the addition of caramels, but purists might prefer theirs without. Granny Smith apples make a tart crisp while Fujis are sweet, or several varieties can be blended for a rich flavor. Add a handful of salted nuts to the crisp if you choose.

8-9 medium apples, cored, pared and sliced

1 cup caramels, homemade or Kraft (24 unwrapped and halved)

2 cups quick-cooking oatmeal

1 cup brown sugar

cup all-purpose flour

cup whole wheat flour

1 tablespoon ground cinnamon

tsp salt

1 cup butter, softened

1 cup salted nuts (optional)

Heat oven to 350 degrees. Evenly distribute apples and caramels in a 9-by-13-inch baking dish. In a mixing bowl, stir together oatmeal, sugar, flour, cinnamon and salt. Cut in butter and add pecans if desired. Sprinkle over apples and caramel. Bake for 35 to 40 minutes, until apples are tender. Serve with whipped cream or vanilla ice cream.


Cranberry Orange Nut Bread

This bread can be served with orange cream cheese.

cup whole wheat flour

1 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1 teaspoon salt

teaspoon baking soda

cup butter

1 egg

1 teaspoons grated orange zest

1 cup orange juice

2 cups dried cranberries

1 cup chopped pecans


1 tablespoon butter, melted

2 tablespoons sugar

Heat oven to 350 degrees. Line a 9-by-5-inch pan with aluminum foil, grease lightly.

Mix together dry ingredients. Cut in butter, then add the egg, orange juice and zest, cranberries and pecans, stirring until just blended. Spoon the dough into the pan. Bake at 350 degrees for about an hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Brush on melted butter and sprinkle with sugar. Wrap and store airtight. Serve with orange cream cheese spread.

Orange Cream Cheese

8 ounces Neufchatel cheese (light cream cheese)

3 tablespoons orange juice

2 tablespoons orange rind

2 tablespoons powdered sugar

Blend until smooth. Chill until serving time.