2 cups peeled and chopped Granny Smith apples
l/2 cup B&B liquor
l tbsps. ground cinnamon
l tsp. ground nutmet
l tsp. baking soda
l cup flour
l cup packed light brown sugar
3/4 cup vegetable oil
2 eggs
3/4 cup chopped walnuts, toasted and cooked
l/2 cup chopped toffey candy
coffee ice cream as an accompaniment
In small bowl stir together apples and B&B cover & chill for at least 5 hrs and no more than 24 hrs. Sift together cinnamon, nutmet, baking soda and flour and reserve. In the bowl of elelctric mixer cream sugar and oil. Add eggs one at a time mixing well after each addition. With mixer in lowest speed add the dry ingredients and mix just until combined. Using a spatula fold in apples, B&B, walnuts and toffee; divide the batter among 8 generously buttered and floured l cup ramekins or small bundt pans. Bake in middle of 350 oven for 25 or 30 mins. or until a tester comes out clean. Remove ramekins from oven or rack and allow to cool for l0 mins. Serve with ice cream Gourmet Dec. l996
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