Batter can be baked in muffin pans, loaf pans, or 8-inch round cake pans.

Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings. Saut? apple

rings, in batches, in a lightly greased skillet over medium heat 1 to 2

minutes on each side or until lightly browned. Remove from skillet, and

place 1 apple ring in the bottom of each of 24 lightly greased muffin pan

cups.

Peel and finely chop enough remaining apples to equal 3 cups. Set aside.

Stir together sugar and next 3 ingredients in a large bowl.

Stir together flour and next 3 ingredients; add to sugar mixture, stirring

just until blended. (Batter will be stiff.) Fold in finely chopped apples

and 1 cup pecans.

Spoon batter evenly over apple rings in muffin pan cups, filling cups

three-quarters full.

Bake at 350? for 25 minutes or until a wooden pick inserted in center comes

out clean. Remove muffins from pan, and cool, apple rings up, on a wire

rack.

Press the handle of a wooden spoon gently into the center of each apple

ring, forming a 1-inch-deep indentation in the muffins. Spoon warm Quick

Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly

with remaining 1 1/2 cups chopped pecans.

Caramel-Apple Coffee Cakes: Omit apple rings, and prepare apple muffin

batter as directed. Divide batter evenly between 2 greased and floured

8-inch round baking pans. Bake at 350? for 45 to 50 minutes or until a

wooden pick inserted in center comes out clean. Remove from pans, and cool

on wire racks. Spoon warm Quick Caramel Frosting evenly over coffee cakes;

sprinkle evenly with remaining 1 1/2 cups pecans. Makes 16 servings. Prep:

20 min., Bake: 50 min.

Apple Bread: Omit apple rings, Quick Caramel Frosting, and 1 1/2 cups

pecans on top. Prepare apple muffin batter as directed. Divide batter

evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350?

for 1 hour or until a wooden pick inserted in center comes out clean.

Remove from pans, and cool on wire racks. Makes 2 (9-inch) loaves. Prep: 20

min., Bake: 1 hr.

Make Quick Caramel Frosting:

Place all ingredients in a heavy 3-quart saucepan; bring to a boil,

stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to

5 minutes or until mixture reaches a pudding-like thickness. Remove from

heat.

Quick Caramel-Pecan Frosting: Prepare Quick Caramel Frosting as directed;

remove from heat, and stir in 1 1/2 cups chopped toasted pecans.

Quick Caramel-Coconut-Pecan Frosting: Prepare Quick Caramel Frosting as

directed; stir in 1 1/2 cups sweetened flaked coconut and 1 1/2 cups

chopped toasted pecans.