Convenience desserts not always easy on the wallet

My last trip to the grocery store left me stunned. The bill was so high my it took my breath away and left me wondering where I could trim things.

One key to saving money lies in knowing when a convenience item truly saves time and money.

Due to myriad social and cultural changes during the last decade, a blizzard of ready-to-eat food packages hit store shelves. We readily tossed items into our carts based on how quick and easy it was. Perceived convenience trumped cost.

No where has this been more apparent than in the dessert aisles. In droves, home cooks deserted the art of baking; stranding mixers, rolling pins and cake pans to the far corners of the cupboard and turning to preformed cookie doughs and frozen cakes and pies.

Back in my grandmother's day, food was serious business and short cuts were shunned. Even shelled and packaged nuts; she would have no such extravagance in her kitchen.

However, my grandfather demonstrated that the effort required in shelling nuts far outweighed the cost difference.

There, in a nutshell, lies the secret to navigating the shelves of modern convenience foods. Does the convenience item really offer significant labor savings? In my grandmother's case, the pre-shelled convenience really did save time and trumped the small cost savings.

However, time and money saving claims are not always what they appear to be. Take prepackaged sliced apples with caramel dip for example.

As a kid's lunch snack this option loses on all fronts. Seasonal apples are fresher, cheaper and healthier. As a dessert option, we can improve on flavor with far less cost.

Stop before you reach for the jar caramel sauce or begin unwrapping candy pieces (super time consuming). Grandma's caramel recipe offers old-fashioned flavor and easy preparation.

The caramel dip begins with two simple ingredients; cream and brown sugar. Heated to simmer and cooked for a quick 4 minutes, these partners create an elegant sauce with smooth flavor notes. Unlike its commercial stand-in, sweetness doesn't blast your taste buds.

In less than 10 minutes you can have a homemade dessert that offers fresh fruit goodness and silky caramel sauce dip. Now that's a sweet deal for your taste buds and wallet.

Coming up: Look for my "Baking on a Budget" series this holiday season. I'll provide desserts designed to help you save money without scrimping on tradition.

• Annie Overboe, a Culinary Institute of America graduate, lives in Villa Park. Send questions to Baking Secrets, Daily Herald Food section, P.O. Box 280, Arlington Heights, IL 60006, or food@dailyherald.com. Questions will not be responded to personally.

Fresh Apples and Caramel Dip

1 cup packed light brown sugar

1 cup heavy cream

½ teaspoon salt

½ teaspoon vanilla extract

5 medium apples, cored and sliced

In medium saucepan whisk brown sugar, cream and salt until combined. Cook over medium heat, continually whisking until mixture boils. Reduce heat to medium low and continue boiling, whisking continually, for 4 minutes. Do not overcook.

Take pan off heat and stir in vanilla. Mixture will bubble slightly. Whisk until smooth. Pour into heat-proof bowl and set aside to cool. Serve cold apples with warm caramel dip.

Serves five to six.

Baker's hint: For a deeper caramel flavor and color, substitute 1/2 cup dark brown sugar for 1/2 cup of the light.

Nutrition values per serving: 297 calories, 15 g fat (9 g saturated), 42 g carbohydrates, 3 g fiber, 1 g protein, 54 mg cholesterol, 24 mg sodium.