Saturday, November 7, 2009

Caramel Apple Gingerbread

Whip up a warm and spicy desert with a little help from Betty Crocker


1 box Gingerbread cake and cookie mix
3/4 cup chunky applesauce
1/2 cup warm water
2 tablespoon butter or margarine melted
1 egg
1/2 cup chopped pitted dates or raisins
1/2 cup caramel topping
2/3 cup whipped cream topping

Heat oven to 350. In a bowl mix gingerbread mix,applesauce, water, butter and egg with spoon until well blended. Stir in dates. Spoon into ungreased 8 or 9 inch square pan.

Bake 30 -40 minutes or until done.

Cool slightly

Top each warm square of gingerbread with caramel topping and whipped cream

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