Hi, everybody, I’m glad to finally be back to writing my article. Thanks to all the guys at the paper for picking out some of their favorite articles to run while I was out. By now most of you know that a 7-pound, 10-ounce Collyn Wayane Clements made it here on Thurday the 5th at 2:08 p.m. He’s great and I’m doing well.
Keeping up with a newborn and an almost 2-year-old Ian with lots of help from others still makes me use up a lot of energy. And even though I didn’t have any real cravings during my pregnancy I have got some now. I want fruit and sweets, like caramel apples or chocolate covered well… anything! I came across a great recipe for a caramel apple cake with a caramel topping and it satisfies all my cravings. It even has nuts in it. I hope it satisfies your cravings too.

Caramel Apple Cake with Caramel Topping
For the Cake:
2 and one half cups sugar
3 eggs
1 and one half cups vegetable oil
3 cups cake flour
2 tsp vanilla
1 cup chopped walnuts or pecans (even almonds are great in it)
2 and one half cups diced apples, granny smiths or fuji

Pre-heat oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13X9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in the cake with a knife and pour topping over.

For the Topping:
3 sticks of real butter
2 cups brown sugar
one fourth cup milk

Heat all ingredients together over medium heat. Bring to a boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.
Serve with a tall glass of ice cold milk or you favorite cup of coffee and enjoy.
Until next time…..have fun in the kitchen, experiment and indulge your cravings.