All three recipes are listed below: Caramel Apple Muffins, Apple Puff Pastry Rings, Apple Pancakes

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Caramel Apple Muffins

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup softened butter

1/2 cup cane sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk (or regular milk)

2 cups diced apples (peeled and cored)

1/2 chopped pecans or walnuts (optional)

Homemade Caramel for topping

Combine all ingredients. Line muffin tins. Bake at 350 degrees F for 22-26 minutes, or until baked through and golden brown on top. Enjoy!

Apple Puff Pastry Rings

1 package puff pastry

3 extra large apples

1/2 cup cane sugar

1/2 teaspoon cinnamon

3 tablespoons melted butter

1/4 teaspoon salt

Preheat the oven to 400° f

Peel, slice, and core the apples. Punch out a 1 inch hole.

Gently roll out the puff pastry to thin it out a bit. Cut the pastry into 1/2 inch strips. Wrap the puff pastry around the apples. Brush each covered apple with butter.

Combine the sugar and the cinnamon, mix thoroughly.

Generously sprinkle the sugar mixture over top of the pastry covered apples. Sprinkle a pinch of salt over each pastry.

Bake for 15 to 20 minutes or until the pastries are golden brown.

Let cool for 3 to 5 minutes then drizzle with caramel.

Enjoy!

Apple Pancakes

Batter:

1 1/4 cups all-purpose Flour

1/4 cane sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup whole milk

1 teaspoon vanilla extract

1 egg

Apples:

2-4 medium size apples, peeled, sliced into rounds and cored.

Butter for cooking

To begin, let's mix up our cinnamon pancake batter. To a large mixing bowl, add in 11/4 cups of all-purpose flour, 1/4 cup of cane sugar, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, and 1/2 tsp of salt. Quickly combine the dry ingredients and add in 1 cup of whole milk, 1 teaspoon of vanilla extract, and 1 egg. Mix all of the ingredients together, scraping down the sides of the bowl as needed. Once everything is combined, set aside the pancake batter for later.

Peel 2 to 4 medium apples. Next, slice them into just under 1/2 inch thick disks. Next, to core them, I'm using a cannoli mold to remove the center, but you could use a piping bag tip, a knife, a small cookie cutter, or whatever you have lying around.

Now, grab your cinnamon pancake batter and apple rings and bring them to the stovetop.

Generously butter a large cast iron skillet and turn the stove on medium heat, allowing the pan to preheat for a minute or so. Place some of your apple rings onto the buttered pan and allow them to cook for a few minutes, or roughly 4 minutes on each side, just enough to soften the apples slightly. Remove the cooked apples from the pan and repeat the process until all your apples are cooked through.

Once all of your cooked apple rings are slightly cooled, butter a cast iron skillet. Next, dunk your apple rings into the cinnamon pancake batter, fully coating the ring with the batter by using a spoon or spatula. Transfer the battered ring to the hot pan and allow the pancakes to cook through, or roughly 4 minutes on each side until they are golden brown. Repeat the process with your remaining apples or until you use up all of the cinnamon pancake batter.

Generously top your apple cinnamon pancakes with whipped cream, caramel, pure maple syrup, or whatever you like, and enjoy.

Full Video- How to make the crust:

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